Most Popular Drinks of India Statewise
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Most Popular Drinks of India: A Statewise Exploration of Beverages
India is a country of diverse cultures, landscapes, and traditions, and this diversity is also reflected in its food and beverages. From the snowy peaks of Kashmir to the sun-soaked coasts of Kerala, every region in India has its own unique drink that holds cultural and traditional significance. These drinks are not only a reflection of the region’s climate but also its history and the way of life of its people. Let’s take a journey through India, state by state, to explore the most popular drinks that define the local taste
Summarized version of India’s Most Popular Drinks Statewise :
| State | Popular Drink | Description | Best Time to Have | Famous For |
|---|---|---|---|---|
| Andhra Pradesh | Neera | Sweet, non-alcoholic drink made from palm tree sap. | Morning before fermentation. | Natural energy drink, nutrient-rich. |
| Arunachal Pradesh | Apong | Traditional rice beer, mildly alcoholic, enjoyed during festivals. | Festivals and social gatherings. | Tribal cultural significance. |
| Assam | Assam Tea | Strong, malty black tea, often served with milk and sugar. | Morning or afternoon. | World-famous for its robust flavor. |
| Bihar | Sattu Sharbat | Cooling drink made from roasted gram flour, water, and spices. | Summer afternoons. | Nutritious, high-protein drink. |
| Chhattisgarh | Mahua | Traditional alcoholic drink made from Mahua flowers. | Tribal festivals and gatherings. | Cultural and religious significance. |
| Goa | Feni | Strong spirit made from cashew apples or coconut palms. | Evenings with seafood. | Unique Goan spirit with strong flavors. |
| Gujarat | Masala Chaas | Spiced buttermilk, made with yogurt, water, and spices. | With meals or on hot afternoons. | Digestive, cooling, and refreshing. |
| Haryana | Kachhi Lassi | Light yogurt-based drink, mildly sweet, and refreshing. | Summer afternoons. | Light, hydrating lassi. |
| Himachal Pradesh | Chhang | Mildly alcoholic fermented barley drink, popular in cold climates. | Cold evenings or winter. | Warming drink for cold weather. |
| Jammu & Kashmir | Kahwa | Spiced green tea with saffron and almonds, traditionally served warm. | Cold mornings and evenings. | Rich, fragrant, and warming. |
| Jharkhand | Handia | Traditional rice beer, mildly alcoholic, consumed during festivals. | Local festivals and social gatherings. | Tribal drink with cultural significance. |
| Karnataka | Filter Coffee | Strong, aromatic coffee brewed in a metal filter and served with milk and sugar. | Morning or evening. | Famous for its bold, robust flavor. |
| Kerala | Toddy | Naturally fermented drink from coconut or palm sap, mildly alcoholic. | Freshly served at toddy shops. | Local, traditional drink with unique flavors. |
| Madhya Pradesh | Shikanji | Spiced lemonade with cumin, mint, and black salt. | Hot afternoons or post-meal. | Refreshing and digestive properties. |
| Maharashtra | Sol Kadhi | Tangy drink made from kokum and coconut milk, known for cooling properties. | After meals for digestion. | Cooling and digestive benefits. |
| Manipur | Sekmai Yu | Traditional rice wine, mildly alcoholic, served during local festivals. | During cultural festivals. | Unique fermentation method and taste. |
| Meghalaya | Kyat | Local beer made from fermented rice, popular among Khasi tribes. | Social gatherings and festivals. | Slightly sour, traditional tribal beer. |
| Mizoram | Zu | Mildly alcoholic rice beer consumed during festivals and ceremonies. | Traditional events and gatherings. | Part of tribal customs and celebrations. |
| Nagaland | Zutho | Mildly alcoholic rice beer popular in the Angami tribe. | Festivals and social events. | Traditional tribal brewing techniques. |
| Odisha | Palua Sharbat | Cooling drink made from arrowroot starch, water, and sugar. | Summer afternoons. | Cooling and hydrating properties. |
| Punjab | Lassi | Thick, creamy yogurt drink served sweet or salty, often topped with cream. | Anytime, especially during hot summers. | Rich, refreshing, and served in large tumblers. |
| Rajasthan | Thandai | Spiced milk drink flavored with saffron, almonds, and cardamom, often served during Holi. | During Holi and festive occasions. | Cooling, festive drink, sometimes spiked with bhang. |
| Sikkim | Chaang | Fermented millet or barley drink, served in bamboo containers, mildly alcoholic. | Cold evenings or social events. | Traditional warm beverage. |
| Tamil Nadu | Filter Coffee | Strong, frothy coffee brewed in a filter, mixed with boiled milk and sugar. | Morning or evening with snacks. | Iconic South Indian coffee, robust and flavorful. |
| Telangana | Sarbat | Refreshing drink made with water, lemon, sugar, and basil seeds (sabja). | Hot summer afternoons. | Cooling and refreshing. |
| Tripura | Chuak | Traditional rice beer consumed during local festivals and ceremonies. | During festivals or traditional events. | Tribal drink with cultural importance. |
| Uttar Pradesh | Bhang Thandai | Spiced milk drink mixed with bhang (cannabis) during Holi. | Holi or festive occasions. | Festive drink with mild psychoactive effects. |
| Uttarakhand | Buransh Juice | Sweet, tangy drink made from Rhododendron petals, known for its cooling properties. | Spring and summer months. | Refreshing, floral drink. |
| West Bengal | Mishti Doi | Sweetened fermented yogurt, a dessert-like drink popular in Bengal. | After meals or as dessert. | Rich, creamy, and caramelized flavor. |
1. Andhra Pradesh – Neera
Neera is a refreshing, non-alcoholic drink made from the sap of palm trees. Often consumed fresh in the morning, Neera is sweet and rich in nutrients, making it a popular choice in the hot climate of Andhra Pradesh.
- Best Time to Have It: Morning (before fermentation).
- Famous For: Natural, nutrient-rich energy drink.
2. Arunachal Pradesh – Apong
Apong is a traditional rice beer popular among the tribes of Arunachal Pradesh. Made by fermenting rice and other grains, it’s mildly alcoholic and enjoyed during local festivals and celebrations.
- Best Time to Have It: During local festivals and social gatherings.
- Famous For: Tribal cultural significance.
3. Assam – Assam Tea
Assam is world-renowned for its strong, malty-flavored Assam Tea. It’s usually served black or with milk and sugar. This tea is the backbone of the region’s economy and culture.
- Best Time to Have It: Any time of the day, especially mornings.
- Famous For: Strong and malty flavor.
4. Bihar – Sattu Sharbat
Sattu Sharbat is a cooling, nutritious drink made from roasted gram flour, water, salt, and spices. It’s a staple summer beverage in Bihar and is known for its high protein content.
- Best Time to Have It: Summer afternoons.
- Famous For: Nutritious and filling drink.
5. Chhattisgarh – Mahua
Mahua is a traditional alcoholic beverage made from the flowers of the Mahua tree. Popular among the tribal communities of Chhattisgarh, it has cultural and religious importance.
- Best Time to Have It: During tribal festivals.
- Famous For: Tribal traditions.
6. Goa – Feni
Feni is a locally distilled alcoholic drink made from cashew apples or coconut palms. It’s a strong spirit that’s deeply connected to Goan culture and often consumed with seafood.
- Best Time to Have It: During evenings with Goan feasts.
- Famous For: Unique distillation process and strong flavor.
7. Gujarat – Masala Chaas
Masala Chaas (spiced buttermilk) is a refreshing, cooling drink made with yogurt, spices, and water. It’s a staple in Gujarati households, particularly during the hot summer months.
- Best Time to Have It: With meals or after a heavy lunch.
- Famous For: Digestive and cooling properties.
8. Haryana – Kachhi Lassi
Kachhi Lassi is a light, mildly sweet yogurt-based drink popular in Haryana. Unlike its thicker Punjabi cousin, this version is thinner and meant to refresh and hydrate.
- Best Time to Have It: Summer afternoons.
- Famous For: Light and refreshing.
9. Himachal Pradesh – Chhang
Chhang is a traditional fermented barley or rice drink, mildly alcoholic, consumed by locals during cold weather in Himachal Pradesh. It’s especially popular in the high-altitude areas.
- Best Time to Have It: Cold evenings or during winter.
- Famous For: Warming properties in cold climates.
10. Jammu & Kashmir – Kahwa
Kahwa is a fragrant, spiced green tea brewed with saffron, almonds, and spices. It’s a warming drink enjoyed in the cold winters of Kashmir and is known for its rich flavors and health benefits.
- Best Time to Have It: During chilly mornings or evenings.
- Famous For: Saffron and rich, warming spices.
11. Jharkhand – Handia
Handia is a locally brewed rice beer, traditionally consumed by the tribal communities of Jharkhand. It’s an integral part of local festivals and celebrations.
- Best Time to Have It: During local festivals or social gatherings.
- Famous For: Traditional tribal drink.
12. Karnataka – Filter Coffee
Filter Coffee is the soul of Karnataka. Brewed strong and mixed with milk and sugar, this aromatic coffee is served in steel tumblers and is a quintessential part of South Indian culture.
- Best Time to Have It: Mornings or evenings with snacks.
- Famous For: Strong, aromatic, and flavorful.
13. Kerala – Toddy
Toddy (or Kallu) is a mildly alcoholic drink made from the sap of coconut palms. Popular in Kerala, toddy is often enjoyed with spicy seafood at local toddy shops.
- Best Time to Have It: Freshly served at toddy shops in the evening.
- Famous For: Local, natural fermentation.
14. Madhya Pradesh – Shikanji
Madhya Pradesh’s version of Shikanji (a spiced lemonade) is refreshing and tangy, often flavored with cumin, mint, and black salt. It’s the perfect drink to beat the heat during the summer months.
- Best Time to Have It: Hot afternoons or as a refreshing drink post-meal.
- Famous For: Cooling, digestive properties.
15. Maharashtra – Sol Kadhi
Sol Kadhi is a tangy, pink-hued drink made from kokum and coconut milk, popular in the Konkan region of Maharashtra. It’s known for its cooling properties and is often consumed after meals.
- Best Time to Have It: After meals as a digestive.
- Famous For: Cooling and digestive properties.
16. Manipur – Sekmai Yu
Sekmai Yu is a traditional rice wine from Manipur. It’s mildly alcoholic and is often consumed during local festivals and social gatherings in the state.
- Best Time to Have It: During cultural events or festivals.
- Famous For: Unique rice fermentation process.
17. Meghalaya – Kyat
Kyat is a local beer made from fermented rice and is popular among the Khasi tribe in Meghalaya. It’s served during special occasions and has a slightly sour taste.
- Best Time to Have It: During social gatherings or tribal ceremonies.
- Famous For: Local brewing traditions.
18. Mizoram – Zu
Zu is a traditional rice beer consumed by the people of Mizoram. It’s mildly alcoholic and is enjoyed during local celebrations and festivals.
- Best Time to Have It: During traditional events and celebrations.
- Famous For: Cultural significance in tribal communities.
19. Nagaland – Zutho
Zutho is a popular rice beer in Nagaland, particularly enjoyed by the Angami tribe. It’s a mildly alcoholic drink, usually consumed during festivals and community events.
- Best Time to Have It: During local festivals or social events.
- Famous For: Traditional brewing methods.
20. Odisha – Palua Sharbat
Palua Sharbat is a unique, cooling drink made from arrowroot starch, water, and sugar. This traditional Odia drink is consumed during summer to beat the heat.
- Best Time to Have It: Hot summer afternoons.
- Famous For: Cooling and hydrating properties.
21. Punjab – Lassi
Lassi, a thick yogurt-based drink, is a staple in Punjab. Served either sweet or salty, it’s topped with fresh cream or butter, making it a rich and refreshing beverage.
- Best Time to Have It: Anytime during the day, especially in the summer.
- Famous For: Creamy texture and refreshing qualities.
22. Rajasthan – Thandai
Thandai is a popular spiced milk drink consumed during the festival of Holi in Rajasthan. It’s flavored with almonds, cardamom, saffron, and sometimes bhang (cannabis).
- Best Time to Have It: During Holi or on hot afternoons.
- Famous For: Festive and cooling properties.
23. Sikkim – Chaang
Chaang is a traditional drink made from fermented millet or barley, popular among the people of Sikkim. It’s consumed in bamboo containers and is mildly alcoholic.
- Best Time to Have It: Cold evenings in the highlands.
- Famous For: Warming properties in cold climates.
24. Tamil Nadu – Filter Coffee
The South Indian Filter Coffee of Tamil Nadu is famous across the country for its rich flavor. Brewed in a metal filter, it’s strong and mixed with boiled milk and sugar.
- Best Time to Have It: Mornings or evenings.
- Famous For: Strong and aromatic, served in steel tumblers.
25. Telangana – Sarbat
In Telangana, Sarbat is a popular summer drink made with water, lemon, sugar, and basil seeds (sabja). It’s refreshing and hydrating during the scorching summer months.
- Best Time to Have It: Summer afternoons.
- Famous For: Cooling and refreshing.
26. Tripura – Chuak
Chuak is a traditional rice beer made by the tribal communities of Tripura. It’s consumed during local festivals and important social gatherings.
- Best Time to Have It: During festive occasions and cultural events.
- Famous For: Cultural significance and local brewing.
27. Uttar Pradesh – Bhang Thandai
In Uttar Pradesh, especially during Holi, Bhang Thandai (a milk-based drink mixed with cannabis) is consumed. It’s made with almonds, spices, and sugar.
- Best Time to Have It: During Holi or other festive occasions.
- Famous For: Festive and slightly psychoactive drink.
28. Uttarakhand – Buransh Juice
Buransh Juice is made from the petals of the Buransh flower (Rhododendron), which grows in the Himalayan region of Uttarakhand. It’s sweet, tangy, and refreshing.
- Best Time to Have It: Spring and summer.
- Famous For: Cooling and tangy flavor.
29. West Bengal – Mishti Doi
Mishti Doi is a sweetened yogurt dish that is also considered a drinkable yogurt. It’s a beloved traditional dessert in West Bengal, made with fermented milk and jaggery.
- Best Time to Have It: After meals or as a dessert.
- Famous For: Rich, sweet, and creamy texture.
Conclusion
India’s diverse landscape and cultural heritage are beautifully reflected in its array of traditional drinks. From the spiced richness of Masala Chaas in Gujarat to the tangy, refreshing Sol Kadhi of Maharashtra, each state has something unique to offer. These drinks are more than just beverages; they are a gateway into the heart of India’s regional diversity, history, and local traditions. So, wherever your travels take you across the country, be sure to sip on the local flavors and enjoy the richness of India’s drink culture.
