How Many Of These 28 Drinks of India Have You Tried ?

Here is a list of 28 Indian drinks:

1. Lassi from Punjab
2. Chaach from Haryana
3. Pannah from Gujarat
4. Mahua from Chattisgarh
5. Fenny from Goa
6. Neera from Tamil Nadu
7. Noon Chai from Jammu and Kashmir
8. Sattu Sharbat from Bihar
9. Buttermilk from Andhra Pradesh
10. Thandai from Uttar Pradesh
11. Kallu from Kerala
12. Chaang from Sikkim
13. Kesar Kasturi from Rajasthan
14. Handia from Madhya Pradesh
15. Zutho from Nagaland
16. Apo from Arunachal Pradesh
17. Xaj from Assam
18. Kyat from Meghalaya
19. Yu from Manipur
20. Kokomo from Maharashtra
21. Kinnaur Ghanti from Himachal Pradesh
22. Mandia Pej from Odisha
23. Cholai from West Bengal
24. Zawlaidi from Mizoram
25. Buransh from Uttarakhand
26. Qahwa from Kashmir
27. Tea - The National Drink of India
28. BONUS: Old Monk – The Drink of India!

1. Lassi from Punjab

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The land of five rivers and butter chicken has a drink that’s loved and had almost everywhere else in the country too! The humble lassi is a tall glass of goodness that everyone needs. The Punjabi variant is sweet and served with lots of fresh cream in flavours like mango, kesar, rose to name a few.

2. Chaach from Haryana

Taking on from its neighbour, Haryana has its own variant of lassi which is salted called chaach. A watery counterpart of the lassi, it is more palatable to some. Lightly flavoured with ginger and mint, it’s famous in southern parts of the country as well. It’s a drink which is truly diverse and unifies the country at the same time!

3. Pannah from Gujarat

 

When the summer comes at your doorstep, the humble Pannah comes to your rescue. Being a dry state doesn’t make Gujarat a boring one. Pannah is a drink relished by all, made with the king of fruits – the mango. Mango pulp, spiced with cardamom, pepper and salt, it makes for the perfect drink to beat the heat!

Komal is a Gujarati drink on the lines of chaach. Spiced curd is mixed with tender, sweet coconut milk along with green chillies, making it a perfect drink for the Gujarati summer. It has a kick to it with the different sweet and spicy flavours coming together.

4. Mahua from Chattisgarh

An Indian moonshine, Mahua is a traditional drink in Chattisgarh. It is made with by fermenting the flowers of the mahua tree, which are edible and have medicinal uses. An essential drink amongst the tribals, it is also during celebrations.

5. Fenny from Goa

One of the most famous country liquors in India has to be Fenny, indigenous to Goa. Made from either cashew nuts or coconuts, it has a pungent aroma and is one of the most widely available liquors. Those with low alcohol tolerance should steer clear of this drink.

6. Neera from Tamil Nadu

Neera is sweet, palm nectar famous in Tamil Nadu. Not to be confused with the juice of palm, Neera extraction is done before sunrise and it becomes Toddy once it’s fermented. It’s made by fermenting the sap of palm trees like date and coconut palms. It has a sugary taste, given the main ingredient being palm tree sap.

7. Noon Chai from Jammu and Kashmir

“Noon Chai” also known as pink tea is a traditional beverage from Kashmir. It’s generally served 2-3 times a day and makes an accompaniment to pastries like lavasa. It’s a savoury tea as it has a pinch of salt as the name “noon” signifies and baking soda gives it a distinct pink colour. Cardamom, almonds, pistachios and cinnamon balance the saltiness of the tea to give it a warm, spicy flavour.

8. Sattu Sharbat from Bihar

Sattu ka sharbat is a popular drink in Bihar which is basically made of roasted gram flour. Packed with protein, this savoury drink is a real energiser and a meal in itself.

9. Buttermilk from Andhra Pradesh

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Spiced buttermilk is the essential drink in Andhra, as no meal can be complete without it. Similar to the chaach of north India, it is spiced with curry leaves, coriander, ginger and is watery in consistency to serve basically as a replacement for water, as an accompaniment to food.

10. Thandai from Uttar Pradesh

With the cuisine having influences of Mughals, drinks fit for royalty – like thandai, is famous here. It’s made with milk as the base and almonds, fennel seeds, rose petals, cardamom, saffron, and sugar. Consumed mostly in summer, it is also had as an energy drink. Cannabis is also added to it sometimes on occasions like Holi.

11. Kallu from Kerala

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Kallu, contrary to the name, is a white, palm wine produced from the sap of palm trees and is also known as Toddy. It’s produced locally and commercially. With quite a strong hit, this sweet concoction is not one to be taken lightly!

12. Chaang from Sikkim

Originally a Nepalese drink, Chhang is made by fermenting millet and is a close relative of beer enjoyed elsewhere. The millet is cooked and fermented in bamboo barrels called dhungro. The fermentation can take anywhere from 7-10 days to 6 months. Served hot, it’s a popular drink during the harsh winters.

13. Kesar Kasturi from Rajasthan

 

The state of royals has drinks that are nothing short of royalty themselves. Kesar Kasturi – potent and a well-guarded secret of the royal family can now be had to be common folk. A mix of up to 76 different spices, it’s a drink you should definitely try one in your life.

Gulab Sharbat is another favourite here for when the temperatures soar, the rose drink keeps you cool.

Rice Beers: local alcoholic drinks of India

14. Handia from Madhya Pradesh

Handia is a rice beer made by the indigenous people of Madhya Pradesh as well as Jharkhand, Orissa, Chattisgarh. Generally, take a week to be prepared, it is a combination of 20-25 herbs and ran tablets acting as a fermentor of the drink. Served cold, it is lower in strength than other Indian country liquors.

15. Zutho from Nagaland

Another rice beer, Zutho is made by an elaborate fermentation process. A fruity aroma with a sweet-sour taste is the hallmark of the drink. It is a frothy beer that the locals serve with roasted millet, soya bean and red chilli.

16. Apo from Arunachal Pradesh

Apo or Apong is another famous fermented rice beer of Arunachal Pradesh, also served in Assam. The rice is roasted till it turns black. Then, bhut jolokia, one of the spiciest peppers in the world is added as a preservative after it’s allowed to ferment. It’s served at room temperature. A sweet, mellow taste with a fiery kick that hits you at the back of your tongue, it’s a gastronomic delight.

17. Xaj from Assam

Like most northeastern drinks, Xaj from Assam is another rice beer made from fermenting rice. The rice is fermented with herbs and then served up in copper vessels.

18. Kyat from Meghalaya

Kyat is the rice beer famous in Meghalaya. Slightly sweet yet tart and pungent, it’s low on alcohol content and will leave you with a nice little buzz after a glass or two!

19. Yu from Manipur

“I love Yu” is something you can hear a Manipuri say given that one of their most famous drinks is called Yu. Made from fermented rice and smooth as vodka. Used for medicinal, relaxation and offerings, you decide how you want to drink your Yu!

20. Kokomo from Maharashtra

 

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Sol Kadi is a famous drink in the Konkani regions of Maharashtra. It has a light coconut base with a hint of kokum. It has a distinct colour and a pungent yet refreshing taste.

Kokomo sherbet is another drink famous in Maharashtra. Made with kokum squash, it refreshes the body by keeping you cool and also improves the digestion.

21. Kinnaur Ghanti from Himachal Pradesh

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Kinnaur Ghanti is a drink made from apples – a Himachali speciality – and has a taste akin to vodka. It’s consumed by locals mostly, as they would have any other beverage, no occasion needed!

22. Mandia Pej from Odisha

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A drink to be relished in summer, Mandia Pej is one made by those indigenous to Odisha. It’s made with ragi powder and the stale water from boiled rice. The two ingredients are mixed together and then covered and kept aside for a few days to ferment. Once it gets sour, you can enjoy it on a hot, summer day.

23. Cholai from West Bengal

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Cholai is a preparation of the state, made from rice and mahua flowers. So it’s like the rice beers but not like them at all, with distinct undertones of the flower, both equally vying for your attention in the drink

24. Zawlaidi from Mizoram

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Zawlaidi or the “potion of love” as it’s called is a wine famous in Mizoram. A slightly sour wine, the region it comes from is also vying to become one of the largest grape producers in India. It’s a premium quality wine of the state.

25. Buransh from Uttarakhand

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Buransh is a drink that can masquerade as a rose sherbet but the taste is distinctly sweet and of a jelly-like consistency. Made from the flowers of rhododendron, it’s free of preservatives as the locals just pluck the flowers and drink the nectar. It’s served as a squash and the flowers are also ground and served as accompaniments with food.

26. Qahwa from Kashmir

Who can say no to a refreshing cup of Kashmiri Qahwa? This green tea is made traditionally by boiling tea leaves along with saffron, cardamom pods, cloves, cinnamon sticks and some locally available dried fruits. Qahwa has several health benefits too. It aids in digestion, improves metabolism, is a remedy to cold, increases immunity and is a stress buster.

Everyone has fond memories of college and winters when Old Monk makes an appearance and then a comeback into everyone’s lives. It’s a drink that people have everywhere in India and it’s a drink that truly unites the nation!