Get happy high with these local alcohols found in India

Travelling to a new place for the first time makes you want to try out their local cuisine but people who love their alcohol do not mind sipping on local drinks. While most places use rice, a few make it with local fruits.

Updated on: May 24, 2021 4:36 PM IST

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Though the preparation is different, in most places, it is made by fermenting the rice. If you ever plan to visit a new place after the #pandemic, you should definitely try these #localalcohols. (Instagram)

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Chuwarak: This is a form of whiskey consumed by the people of Tripura. The preparation requires many ingredients like jackfruit, rice, and pineapple along with some local leaves called Thakotor and Tokhiseleng leaves. (Instagram/iamsubroto)

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Kiad: Found in Meghalaya, this drink was introduced as a medical remedy. It is a rice-based drink that is mostly prepared during the festivities of the Khasis and Jaintias. Next time you plan a trip to Meghalaya, do not forget to give this a try with a side of doh-thad (fried smoked pork). (Instagram/explorenorthindia)

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Toddy: This beverage is found in Andhra Pradesh, Kerela and Tamil Nadu. It is made by fermenting the flower sap of the coconut tree and is mostly drank by the villagers after a long day at work. (Instagram/athirachako)

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Chhaang: Also known as Tongba, is made with either rice, barley or millet. This drink is consumed by the people of Sikkim during special occasions and funerals. (Instagram/snehasish4891)

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Feni: If you have been to Goa then you must have heard of this drink. It is a very famous liquor found in the state and is made of cashews and ripened cashew apples. It has an acquired taste so you might not like it on your first try. (Instagram/samarthpandey)

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Apong: This a rice beer prepared by the Mising tribe of Assam and the Adi's of Arunachal Pradesh. Making this is quite a lengthy process and takes nearly three months to ferment. (Instagram/geeta_4u)