· In
Sikkim, the Lepcha tribe drink Chang (also called ‘hot beer’, usually
sipped from a bamboo mug). It is made by fermenting millets, and is delicious
and quite unique.
· In
Kochi, I really loved the kallu (toddy). Though I’m familiar with the
drink, I didn’t know you can taste three different varieties depending on what
stage of fermentation you actually drink it.
· In
Varanasi, I tried the thandai with bhang . It was fascinating to learn how to
make it, and delicious to drink.
· The Zutho is the rice beer that the Naga people
make. It’s very subtle in taste, natural, and very good.
No comments:
Post a Comment