Exploring India’s Top 5 Regional Boozy Beverages

India’s diverse culinary culture offers a wide range of regional beverages that pack a punch literally. If you’re looking to enjoy a boozy twist on Indian flavors, these local drinks are a must-try. Here are five regional Indian drinks that will get you tipsy while giving you a taste of tradition.

1. Feni (Goa)

A true Goan classic, Feni is made from cashew apples or coconut sap. This distilled spirit has a strong, fruity aroma and a potent kick. Best enjoyed on the rocks or mixed with soda and lime, it’s a must-try for anyone visiting Goa.

2. Mahua (Central India)

Made from the flowers of the Mahua tree, this tribal drink is popular in Madhya Pradesh, Chhattisgarh, and Jharkhand. Mahua has a distinct earthy flavor and is an essential part of tribal traditions. Its growing popularity has even led to commercial bottling in some regions.

3. Toddy (South India)

Also known as Kallu, Toddy is a naturally fermented drink made from the sap of coconut or palm trees. Found across Kerala, Tamil Nadu, and Andhra Pradesh, it’s a mildly intoxicating drink best enjoyed fresh from toddy shops.

4. Handia (Jharkhand and Odisha)

A rice-based fermented drink, Handia is a staple at tribal celebrations in eastern India. This mildly alcoholic beverage is brewed using rice and a mix of herbs called Ranu tablets. It’s refreshing and often served chilled.

5. Chhang (Himalayan Regions)

A favorite in Ladakh, Sikkim, and Arunachal Pradesh, Chhang is a barley-based fermented drink with a light, tangy flavor. Served warm in colder months, it’s the perfect way to unwind after a long day exploring the mountains.

Each of these drinks offers a unique taste of India’s regional heritage. So, whether you’re a fan of fruity, earthy, or tangy flavors, these local brews are worth raising a glass to! Remember to enjoy responsibly while savoring these traditional delights.

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