Let’s admit, not all of us love the idea of backpacking as much as we pretend to. You may want to do it only because everyone else around you is doing it, not because there’s some real motivation. So we’re here to leak some knowledge and some solid (or liquid *wink wink*) motivation to backpack to the unexplored treasures of North East India, particularly North-East Indian liquor.
North-East Indian Liquors
1. Zawlaidi: We are weird creatures, okay? We hate fruits but if they are slightly transformed into liquid and stored for a while, we would die to have it. Zawlaidi from Mizoram is actually worth it, since it’s curated from fresh, homegrown local grapes. It is really economical and the oakwood casks bring out a nice rusty flavor (like the George Clooney of wine). And also, pronouncing its name is fun. Zawlaidi like m’lady!
2. Chuwarak: Don’t get fooled by the crudeness of the name. Chuwarak is a North-East Indian liquor that can give any fine whiskey a run for its money. Made from rice, jackfruit (probably the only time we don’t question God’s decision to create this creep of a fruit), and pineapple, and seasoned to perfection with Tokhiseleng leaves, this distilled beauty is what truly reflects the concept of ‘Tripura Sundari’ (read mythology, bruh).
Also Read: Drinking Culture In Korea
3. Kiad: There are two fabulous reasons to visit Megahalaya. 1. Matriarchy (something which is rare) and 2. Kiad, their very own version of rice beer. Kiad can be super easy on your soul. Served in a very real bamboo glass and topped with charcoal (yup, you heard that right), this drink is as common as cutting chai in Aamchi Mumbai. Can we go to Megahalaya already?
4. Tongba: The only time the term ‘whole grain’ makes us happy is this. Tongba, a super popular drink across the state of Sikkim is curated from dried whole grain millet with some hot water added to it (to warm the core of our dead urban souls). No celebration is complete without it here. Post retirement plans anyone?
Also Read: The Fall And Rise Of Mahua Liquor
5. Zutho, Ruhi and Dzutse: If you thought South Indian cuisine is dominated by rice, you have figured it all wrong. Nagaland has a beautiful variety of rice beers to offer to the world, and I think it’s high time we take notice. The ultimate magical trio, as we would like to acknowledge it, Zutho, Ruhi and Dzutse, taste amazing. Could this place be anymore mind-blowing?
Also Read: Country Liquor (Desi Daru): A Cheap Drink Or A Priceless Blessing?
God bless the Seven sisters! And if you don’t know what we just said, please go, get Geography lessons and then go back-packing.
FAQs
What Is The Local Alcohol Of Assam?
Sulai is a rectified spirit brewed in the Indian state of Assam. A clear, colorless alcohol, Sulai is known as Tharra in North India, Handia or Pheni in Nepal, and referred to as country liquor in the colloquial sense.
What Is Nagaland’s Famous Drink?
Zutho is a popular drink originating from the state of Nagaland. It is a fermented drink obtained from rice.
What Is The Traditional Alcohol Of Sikkim?
Tongba is a millet-based alcoholic beverage and it is the traditional and indigenous drink of the tribal people of Sikkim.
Is Rice Alcohol Healthy?
Appropriate consumption of rice alcohol helps blood circulation, promotes metabolism, and can nourish blood and the skin.
Which Indian State Consumes The Most Alcohol?
The state with the highest alcohol consumption in India is Arunachal Pradesh, with 53% of men and 24% of women consuming alcohol. Other states with high alcohol consumption include: – Sikkim.
