On your next trip to India’s northeastern states, give the local brews such as apong, zu, zutho, and others to quench your thirst. These local drinks from the states of Arunachal Pradesh, Assam, Nagaland, and others are sure to make your trip a memorable one.
Local Drinks To Try On Your Trip To Northeastern States
Try these varieties of local drinks like sekhmai yu, zutho, zu, and more when visiting northeastern states on your next trip for a new and fun experience.
1. Apong (Assam And Arunachal Pradesh)
Apong is a beloved local rice beer brewed mostly by the Mising community in Assam, and the Adi and Nyishi tribes of Arunachal Pradesh. You should try both types of apong drinks, nogin and poro apong, when travelling to these northeastern regions of India.
How It’s Brewed: Nogin Apong is made by fermenting cooked rice with a local herb starter which is also called apop pitha. Poro Apong, which is a dark, black coloured drink, is prepared by mixing fermented rice with charred paddy husk and straw ashes.
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How It Tastes: Nogin Apong is a whitish, slightly sweet rice drink with a mild taste and poro apong is slightly stronger and darker rice wine with a smoky aftertaste.
2. Zutho (Nagaland)
Zutho is the traditional fermented rice wine of Nagaland. it is mostly associated with the Angami and Chakhesang communities of Nagaland. If you travel there during the Hornbill festival, you should definitely try this rice wine as it’s a vital part of the festival too.
How It’s Brewed: It is fermented by using unpolished sticky or local rice. Then natural yeast cultures made from sprouted grains are added to it.
How It Tastes: It has a slightly off-white colour, is frothy, and has a mildly acidic tang. Zutho also has a subtle sweetness to it.
3. Sekhmai Yu (Manipur)
Sekhmai Yu is a strong and clear, distilled rice wine which originates from the land of Manipur. If you travel there, you can enjoy it in the evenings in Manipur while looking at the beautiful sceneries.
How It’s Brewed: It is distilled using fermented local sticky rice mixed with a traditional starter cake called Hamei, and it also contains wild medicinal herbs.
How It Tastes: It has a smooth, fragrant, and stronger flavour profile. Sekhmai Yu has a high alcohol percentage ranging between 20% and 40%.
4. Chuwarak (Tripura)
Chuwarak is a distilled spirit that is brewed by the indigenous people of Tripura called Tipra/Tripuri. When travelling to Tripura, definitely give this drink a try.
How It’s Brewed: Using fermented sticky rice, pineapple, or jackfruit and mixing with a herbal starter cake called Chuwan pitha. After that it is stored to ferment in copper or clay pots.
How It Tastes: It is aromatic and crisp. It often has a pleasant herbal taste because of the herbs added during fermentation.
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5. Zu (Mizoram, Meghalaya And Manipur)
Zu is a traditional fermented rice beer that is brewed across several groups of Tibetan and Burmese origins living in northeast India, notably the Mizo people, Paite, and other tribes in surrounding hills. You simply cannot miss it when travelling to parts of Meghalaya, Manipur or Mizoram.
How It’s Brewed: Rice found locally cooked and combined with yeast tablets made from wild herbs. It is then left to ferment inside pots made from clay or hollowed bamboo shoots.
How It Tastes: Zu is mildly sweet with a little sourness to it, it has an earthy aroma, with a low alcohol percentage.
Drink | State | Type | Taste |
Apong | Assam, Arunachal Pradesh | Fermented beer | Sweet & mild (Nogin); dark & smoky (Poro) |
Zutho | Nagaland | Fermented beer | Frothy, tangy, slightly sweet |
Sekhmai Yu | Manipur | Distilled spirit (20–40%) | Strong, smooth, aromatic |
Chuwarak | Tripura | Distilled spirit | Crisp, herbal |
Zu | Mizoram, Meghalaya, Manipur | Fermented beer | Earthy, sweet and sour, light |
Essential tips when tasting local northeastern traditional drinks:
- Fermented rice beers can contain live yeast and they can keep fermenting if the weather is warm so drink them within 1-2 days of being strained.
- Purchase the distilled varieties of northeastern drinks from trusted and licensed people there so you can be sure of their origin and quality.
- When visiting northeastern villages, accepting an offered cup of drink is a sign of respect and hospitality, so keep that in mind.
FAQs
Are these traditional tribal beverages from northeastern states safe for travellers to consume?
Most traditional drinks are completely safe to enjoy when purchasing from reputable and licensed locals. These authentic drinks use local herbs and wild yeast cultures without pasteurisation or proper filtration, so people with sensitive digestive systems should be cautious and only try a small portion if interested.
Can tourists buy and carry these traditional drinks across state borders from northeastern states?
Transporting traditional drinks which are not commercially available over state borders In India is heavily regulated, especially in regions with dry state laws such as Mizoram or areas of Nagaland. It is highly recommended to enjoy these local drinks at their place of origin instead of trying to carry them with you.