If you think India got introduced to the drinking culture only after the arrival of beer, you might be wrong! The country has had a long history associated with alcohol. Ancient Indians enjoyed various beverages, including tea, chhaas, and aamras, but they also appreciated their traditional alcoholic drinks. India’s drinking culture is ancient, diverse, and rich with intriguing stories of traditional brews. So, here’s us highlighting what ancient India drank – sit back and enjoy the ride to the ancient times!
What Ancient India Drank Before Beer: Soma, Toddy, And More
Soma
Soma or soma ras has been one of the most consumed alcoholic beverages in Hindu mythology. In fact, you can notice soma being mentioned in many Hindu scriptures where it has been stated that gods and demons alike were big fans of this alcoholic beverage. Not just in Hindu mythology, but the drink is also thought to be associated with haoma, a sacred drink in Zoroastrianism.
While ancient texts mention the consumption of soma, it is not exactly which plant is used to derive it. Many believe that the plant used to extract soma was a mythical plant that cannot be found today. Ancient scriptures, including the Rigveda, state that consuming soma grants immortality. This is why you’ll find plenty of iconography related to the Gods Indra and Agni consuming soma. Even though modern studies haven’t confirmed the existence of soma and how it was produced, one thing is for sure – Hindu gods certainly appreciated a libation of soma in their heavenly abodes!
Also Read: High On The Throne: The Secret Love Affair Of Mughals And Alcohol In The Mughal Court
Toddy
While the existence of soma is debated, the existence of toddy isn’t debated at all. It is consumed even today! Toddy is a mild, sweet alcoholic beverage that is derived from fermenting the sap of palm trees. Farmers climb on palm trees to tie earthen pots to the trunks. The sap from the trunk is collected in these earthen pots, and it starts fermenting as it reacts with the oxygen in the air. Yes, no need for yeast or culture to ferment the drink! The fermentation process to make the ideal-tasting toddy takes no more than a day. If it is left for fermentation for more than a day, the toddy will most likely not taste great.
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The word ‘toddy’ has been derived from the native Indian word ‘Taadi’ that refers to the palm trees. It is a widely consumed drink in the villages and small towns in South India, particularly parts of coastal Maharashtra, Goa, Karnataka, and Tamil Nadu. Moreover, the drink has also reached parts of Southeast Asia and Africa!
Rice Liquor
As the staple crop grown across India, rice is extensively cultivated not only for its consumption but also for producing some gut-friendly alcohol. Rice liquor has a long history of being made in parts of North India, Northeast India, Central India, as well as Maharashtra, Telangana, Tamil Nadu, and Kerala. Each of these regions has its distinct rice liquor that slightly differs from each other in terms of preparation and ingredients.
Take Chhang for example. Made in the regions of Tibet, Nepal, Bhutan, and parts of India like Sikkim and Ladakh, Chhang is consumed during impotant festivals and rituals in the local communities here. On the other hand, Apong is a rice liquor made in Northeast India, particularly in Arunachal Pradesh and Assam. It is often made by women and served during marriages, rituals, and festivals.
Though different rice liquors across India differ in their taste, alcohol content, and preparation, all of them have one thing in common. They’re not just meant for recreational consumption but hold immense cultural significance in their respective communities.
Also Read: What to Drink in India When It’s Pouring Outside: A Regional Booze Guide
Mahua
Mahua easily tops the list of traditional liquor varieties that deserve a global stage. The drink is made from the flowers of the Mahua tree, commonly found in parts of Central India. For ages, these flowers have been at the center of tribal rituals and social gatherings. But beyond their significance in tribal rituals, they’re also used to produce mahua liquor. This liquor is not any liquor – it’s a symbol of prosperity, purity, and abundance. Moreover, this liquor is an inseparable part of the cultural identity of the tribes.
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However, in the colonial era, the British banned its distillation, leaving behind major repercussions. They cited that they were concerned about the adverse effects it might have on public health. This ban continued even after India gained independence. As a result, the liquor earned a bad reputation for being a cheap, poorly-made liquor. However, things changed in 2021 when the Madhya Pradesh Government declared mahua as a ‘heritage liquor’. The removal of the ‘country liquor’ tag is one step forward in taking this traditional drink on a global stage.
India’s Ancient Drinking Culture: More About Appreciation Than Mere Consumption
If you take a look at how alcohol came to be consumed in the ancient history of India, you’ll notice – alcohol wasn’t merely for consumption. It held immense sociocultural significance that goes beyond producing and consuming alcohol. It was an important tool of power that transformed kingdoms and trade relations. Not just that, it was a part of mesmerising ‘mehfils’ too. This is where patrons would appreciate art, all while unwinding with a glass of alcohol.
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The temptation of alcohol was so hard to resist that even the gods in Hindu mythology weren’t immune to it! India’s ancient drinking culture has been one that is all about slowing down and being in the moment. It has been about connecting and appreciating the alcoholic beverage in your hand.
Summing Up
In this article that talks about what ancient India drank, we’ve just scratched the surface. We’re sure that there must be plenty of other alcoholic beverages hidden in the corners of India, waiting to be explored. As Indians, we now must preserve these drinks and the rich stories they carry. With Indian craft alcohol earning global recognition, it is also important to preserve these lesser-known alcoholic beverages that form the backbone of India’s drinking culture.
