Top 5 Popular Traditional Alcoholic Drinks Of Tribals In India In 2023

Throughout history, many alcoholic beverages have been around and that still continues today. Archeological evidence from the Harappan Civilization speaks of a particular type of drink called 'Madira'. The Rig Veda also mentions SomRas as a favored drink of the wealthy, still an equivalent of alcohol in modern times. In India, alcohol is seen as a part of customs, culture, food, and traditions. Let's take a look at the different names and drinks consumed by tribes in different regions of India.

1. Apong-The rice beer :Tribes in Assam

The Mising and Adi tribes of Assam, located in the northeast of India, are renowned for their exuberance. These indigenous people have been making Apong, a type of rice beer, for centuries. It is brewed in large batches during festivities such as weddings and annual celebrations, and is prepared with 32 different herbs, grasses, leaves, crippers, the ashes of bamboo and banana leaves, and of course, rice. 

2. Handia – By Tribes in Jharkhand

Handia is an alcoholic beverage, native to Orissa, Jharkhand, and Bihar, made from boiled rice and various herbal tablets which is then left to ferment for a week or more. It is seen as an auspicious drink and is used in cultural ceremonies and rituals, such as the local Tusu Purb, a month-long celebration of Makar Sankranti. It is also offered as a libation to Tribal Gods.

3. Lugdi – Locals Drink in Himachal Pradesh

Lugdi is an indigenous alcoholic beverage made by cooking cereal grains at an optimal temperature of 25 to 40 degrees Celsius. It is enjoyed without distillation and the fermentation process is speeded up during summertime. This drink can be stored and consumed in winter as well and helps to keep people warm in cold regions of Himachal Pradesh. Kinnara, Lahaula, Swangia, Pangwala and Shot are the local tribal communities that drink Lugdi.

4. Thaati Kallu – a wine in Kerala

This beverage hails from the palm trees of Kerala and is drank by the indigenous tribes, including Eravallans, Adiyars, Irulars, and Kadars. There is a plentiful supply of coconut trees in the southern states which aids in the preparation of this regional drink. Sap taken from the trunks of the palm trees is utilized to make the beverage. It is sweet at first taste, but later turns tart and eventually bitter. The native tribes get the sap from these stems to imbibe Thaati Kallu. This drink is meant to be quite intoxicating, so feel free to give it a try when visiting Kerala.

5. Feni – By tribals in Goa

Goa's Gowdas and Kunbis are renowned for their creation of the Feni, a drink made from cashew apples that is beloved by both locals and tourists. The beverage is distilled twice and contains approximately 40 percent alcohol. It is officially classified as 'country liquor' by the local government and contributes to the notoriety of Goa as a tourist destination.