India has a rich tradition of indigenous alcoholic beverages, often referred to as desi daru which translates to country liquor. These are homemade, backyard brewed beverages which are the real backbone of Indian booze. These include:
Feni: A strong, fruity spirit made from cashew apples or coconut sap, primarily produced in Goa. Made from cashew apples or coconut sap, it has a sharp, fruity kick and is still made in copper pots by hand.
Mahua: A floral, heady drink made from the flowers of the mahua tree, common in Madhya Pradesh and tribal regions. heady, floral drink made from mahua tree flowers—common in the Madhya Pradesh tribal belt.
Chhaang: A barley-based alcoholic beverage popular in the Himalayas, often served warm in a clay mug during cold nights.
Apong: A rice beer made from rice, yeast and herbs and a very popular drink of the Assamese culture and much of north-east India. Along with Chhaang, this beverage is also served in the Himalayas.
Toddy: A lightly alcoholic drink made from the fermented sap of palm trees, especially popular along the southern coasts in Kerala and Tamil Nadu. Major cities like Mumbai and Chennai host hidden toddy shops for those “in the know.”
Arak: An anise-flavored spirit. Some drinks in India are only sipped during festivals and Arak is a popular one found during Holi.
Cultural Context: Alcohol in India carries cultural significance, with consumption patterns varying by region, religion, and social norms. While urban areas embrace global drinking trends, rural and tribal communities often use alcohol in rituals, festivals, and traditional ceremonies.