RIVANSHI RAKHRAI
Native to Nagaland, Zutho is a fermented rice drink that becomes a must-have during the Hornbill Festival. Also known as Zu, Thutshe, or Khe, this beverage is predominantly served during celebrations and festivals, particularly enjoyed by the Naga tribes in rural areas of the state
Chuak, a beer made from fermented rice, is an indigenous drink in Tripura, primarily enjoyed during rituals and traditional ceremonies
Mainly consumed by the Nyishi community in Arunachal Pradesh, Apo is an alcoholic beverage prepared from fermented rice and served in bamboo shoot tumblers
Featured in Yeh Jawaani Hai Deewani, Lugdi is a locally cherished beer in Manali, renowned among tourists. Crafted from fermented rice or barley, this beverage boasts a low alcohol content and is a popular choice among those exploring the region
Unlike the aforementioned drinks, Chulli from the breathtaking mountains of Kinnaur doesn't involve fermented millet. This sweet and fruity alcoholic drink is crafted from apples and apricots, offering a smooth taste that can be likened to a vodka substitute. Notably, it's also believed to help alleviate colds and coughs
A must-try native alcoholic drink when exploring the Himalayas, Tongba is created from fermented millet. The process involves placing the millet in a wooden canister and pouring warm water over it. After a few minutes, the warm and sweet beverage is ready, served in a tall wooden mug with a bamboo straw. Primarily prepared for religious offerings and celebrations, Tongba is cherished in Sikkim, Bhutan, Tibet, and Nepal
This traditional Himalayan beverage is the perfect companion for combating the sub-zero temperatures of the mountains. Prevalent in parts of the Eastern Himalayas, this cloudy, beer-like drink is crafted from rice grains, barley, or millet