When the monsoon sweeps across India, it brings more than just soothing rains and nostalgic memories—it stirs a longing for something warm, comforting, and sometimes a little boozy. Across the country, different regions have their own unique alcoholic beverages that pair perfectly with stormy evenings, sizzling pakoras, and soulful conversations. From local brews to heritage spirits, here’s a guide to what you should be sipping when the skies open up.
Drink of Choice: Cashew or Coconut FeniABV: 40–45%Why it Works: Feni, the spirit of Goa, is aromatic, strong, and fiery—perfect for chilly monsoon evenings. The cashew version, in particular, has a nutty, fruity complexity that pairs well with spicy Goan chorizo or seafood. Traditionally consumed neat or with a splash of tonic or limca, Feni also aids digestion.
Drink of Choice: Tharra (country liquor) or Blended Indian Whisky like Royal StagABV: Tharra (around 30–40%), Whisky (40–42.8%)Why it Works: In rural Punjab, a locally distilled liquor called Tharra is the go-to during rainy weather. In cities, a glass of strong Indian whisky—paired with spicy bhutta (corn) or pakoras—does the trick. The warmth of the spirit offsets the dampness of the monsoon air.
Drink of Choice: Bangla (fermented rice spirit) or MahuaABV: 30–40%Why it Works: Bangla is a strong, affordable country liquor that locals swear by in Kolkata’s bustling lanes. Mahua, made from the flowers of the mahua tree, is more common in tribal areas of Bengal and Jharkhand. Both drinks are earthy and warming—perfect for sipping as the rains pour down outside tea stalls.
Drink of Choice: Toddy (fermented coconut palm sap)ABV: 4–6% (can increase depending on fermentation)Why it Works: Toddy is Kerala’s monsoon drink, often consumed fresh from roadside shacks called “toddy shops.” It’s slightly sweet, slightly sour, and low in alcohol—making it perfect for daytime sipping during rain-soaked afternoons, especially when paired with spicy Kerala-style prawns or beef fry.
Drink of Choice: Kesar Kasturi, Jagmohan, or other royal herbal liqueursABV: 40–47%Why it Works: Rajasthan may be dry, but its royal heritage includes warming liqueurs made with saffron, herbs, and spices—ideal for cold, rainy desert nights. Kesar Kasturi, once brewed for the Maharajas, is rich, aromatic, and ideal to sip in moderation during the monsoon.
Drink of Choice: Apong (Assam), Zutho (Nagaland), or Judima (Dimasa tribe)ABV: 5–10%Why it Works: These indigenous rice-based brews are central to tribal culture and social life in the Northeast. Light, mildly alcoholic, and rich in probiotics, they are traditionally home-brewed and consumed during festivals, often coinciding with the monsoon season. Earthy flavors and low bitterness make them perfect for sipping in misty hills.
Drink of Choice: Kokum-infused Vodka or Solkadhi-Spirit CocktailsABV: Varies (typically 30–40% with spirits)Why it Works: Solkadhi is usually a non-alcoholic digestive made with kokum and coconut milk. But in recent years, innovative bars in Mumbai and Pune have given it a boozy upgrade—think kokum vodka sours or gin-Solkadhi highballs. It's tangy, soothing, and feels just right during humid, rainy days.
Drink of Choice: Chhang (barley/millet beer) or Lugdi (rice beer)ABV: 5–8%Why it Works: Made traditionally by fermenting grains in bamboo or wooden vats, these drinks are natural, unfiltered, and lightly effervescent. Lugdi is a favorite in Manali and Lahaul during the rainy season, served warm and thick—much like a mountain hug in a mug.
India's relationship with alcohol is as diverse as its geography and when the monsoon arrives, every region has its own time-tested way to stay warm and tipsy. From the tribal brews of the Northeast to the royal spirits of Rajasthan and the coconut-infused toddies of the South, the rainy season becomes not just bearable, but deeply enjoyable with the right drink in hand.So next time the skies open up, ditch the generic beer and explore India’s rich regional bar—rain never tasted so good.
