North East India is abundantly blessed with nature, delicious cuisine and unique drinks. Waking up millions of people in the morning with its aroma and taste, the Assam tea needs no introduction. But there are many other drinks from the other states in Northeast India, which everyone must know of for their next trip. Jot down these 10 drinks from Northeast India as you plan your next trip to explore the rich cultural diversity and culinary traditions.
1. Apong, Arunachal Pradesh
Apong or Apo is a rice beer from fermented rice, a traditional alcoholic beverage. It is popular among various tribes in North East India, including the Ahoms, Mishings, and Adis. Apong is loved by the locals in Arunachal Pradesh, usually served in bamboo containers and has a mild, sweet taste.
2. Chhang, Sikkim
Made from barley or millet, Chhang is a fermented commonly consumed in Sikkim, Arunachal Pradesh, and parts of Nagaland. Served both either hot or cold, Chhang has a unique flavor profile.
3. Sekhmai Yu, Manipur
Sekhmai is an indigenous rice beer from Manipur, and is a specialty of the Meiti community of the state. Named after a local Manipuri village in Imphal the drink has two major ingredients. It is made from flattened, dry disks called 'hamei', which are made with chopped and powdered wild creeper known as 'yangli' and the second ingredient is rice.
4. Kwai, Meghalaya
A popular drink amongst the Khasi community in Meghalaya, 'Kwai' is made from betel nut and is known for its stimulating and digestive properties. Often consumed during gatherings after meals, it is a sign of social gesture.
5. Zutho, Nagaland
Yet another drink made from rice, Zutho is a traditional rice beer from Nagaland. Zutho is made by fermenting soaked rice overnight and then boiling it which gives it a slightly sour taste. It is a significant part of Naga culture and festivals.
6. Tea with Butter and Salt, Arunachal Pradesh
With one more drink loved in parts of Arunachal Pradesh, people have a unique way of consuming tea. A rich tea is made by adding butter and salt to their tea, which gives a salty and savory flavor. This buttery salty flavoured tea provides a warmth and boosts energy in the cold mountainous regions.
7. Phab, Tripura
A refreshing traditional drink from Tripura, Phab is another drink loved in the Northeast, made by fermenting rice and yogurt. The drink and is often flavored with aromatic herbs and spices like ginger, and has a tangy taste, similar to a yogurt drink.
8. Kiad Um, Meghalaya
Kiad Um is made from medicinal plants which is consumed with sticky red rice known as 'Kho-so.' Consumed by the 'Pnar' tribe of the Jaintia Hills district of Meghalaya, this drink is a part of their staple diet which has a tart taste, a necessity for all religious ceremonies. The drink is served in bamboo tumblers and a piece of charcoal is placed at the bottom to ensure that the drink retains its flavour and the desired balance of alcohol.
9. Zu, Mizoram
With rice being a common choice of base in Northeast India, Zu is made by fermenting steamed glutinous rice with a special type of yeast called 'zawlaidi.' Rice, water and the yeast are traditionally mixed with a mixture of herbs and leaves. This mixture is then left to ferment for several days, resulting a rice wine, with slightly sweet and sour taste.
10. Xaj Paani, Assam
Xaj Paani is a fermented rice-based alcoholic beverage, popular among the Ahoms in Assam. A traditional drink from Assam, it is a refreshing beverage made from lemon and herbs, typically loved cold.
So the next time you visit Northeast India, are you going to try out the traditional drinks? Even though most of the drinks are made from fermented rice, they have their own unique taste originating from different traditions, the state and the way it is prepared. Let us know in the comments below if you have already tried any of the above, we would love to know your experience!
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