A native of Manipur, this rice-based liquor entails a tedious mixing process using unpolished rice. The women of Lois community are the well-known makers of this drink that is, for some, the primary source of their income. The drink takes about a week to ferment before being ready for distillation.
Originating in Assam, Apong is made in the Mishing tribe of the state and in Arunachal Pradesh. The drink is available in green and white versions, in which the latter takes more time to prepare, with the fermentation process being longer.
All those who have seen the movie Yeh Jawaani Hai Deewani have heard about this Himachali rice beer. This local beer is particularly popular in Manali and is made by soaking rice grains for a few hours and then fermenting them in a warm room. Since warm weather improves the fermentation process, it is a popular drink in the summer season.
A party favourite, Kiad Um is a drink popular in Meghalaya. Along with being served at social gatherings, Kiad Um is also served during religious ceremonies and festivals. Kho-so, the local sticky red rice, is the main ingredient in this drink.
Popular in the northern and eastern parts of India like Bihar, Jharkhand and Odisha, Handia is a kind of rustic rice beer made by boiling rice and some locally produced tablet that supposedly contains herbs to help with physical pain. Handia is considered a vital drink of the local tribes of these regions and is consumed on special occasions.