Journalism of Courage
Neera, Toddy Palm Nectar (Maharashtra and Kerala): Neera is a naturally sweet, non alcoholic drink tapped from the sap of toddy palms at sunrise. Rich in vitamins and minerals, it ferments quickly, which is why it’s consumed fresh and chilled. Popular in coastal Maharashtra and Kerala, it’s valued as both a refreshing summer drink and a natural energy booster. (Source: Photo by Wikimedia Commons )
Kanji (Punjab and Uttar Pradesh): A probiotic winter beverage, Kanji is made by fermenting black carrots, mustard seeds, and water in earthen jars. The drink turns a striking deep purple and has a tangy, spicy-sour flavour. Traditionally prepared during Holi, it aids digestion and boosts gut health, making it both delicious and therapeutic. (Source: Photo by Wikimedia Commons )
Rhododendron Juice (Uttarakhand and Himachal Pradesh): Known locally as Buransh ka sharbat, this vibrant red drink is made from the petals of rhododendron flowers that bloom in the Himalayan regions. Slightly tangy and sweet, it is believed to improve heart health and reduce high blood pressure. It’s also a festive offering during village gatherings and hill fairs. (Source: Photo by Wikimedia Commons )
Chhang (Ladakh, Sikkim, Himachal Pradesh): Chhang is a traditional barley-based drink consumed in Himalayan regions. Slightly alcoholic and warming, it is often served in wooden mugs with a bamboo straw. Locals consider it not just a beverage but a ritual, consumed during festivals, weddings, and in cold winters for warmth. (Source: Photo by Wikimedia Commons )
Mahua Drink (Madhya Pradesh and Chhatisgarh): Prepared from the flowers of the Mahua tree, this tribal drink has both cultural and medicinal importance. The flowers are naturally sweet and fermented to make a unique, mildly alcoholic beverage. While often linked with indigenous communities, Mahua is gaining recognition as a heritage drink of Central India. (Source: Photo by Wikimedia Commons )
Zutho (Nagaland): Zutho is a fermented rice beer from Nagaland with a fruity aroma and slightly sour taste. It’s deeply embedded in Naga culture, consumed during harvest festivals and social gatherings. The preparation process is traditional, involving starter cultures passed down generations, making it a rare drink outside the region. (Source: Photo by Wikimedia Commons )
