Assam's Four Superb Ethnic Drinks You Never Find in Your Favorite Bar

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 Hajpani  Apong -sai mod  Zou- jumai -Rohi    Judima  Hor alank  Laupani   Sujen  jonga Mod    hariya        
And many more...  but this blog is about four superb traditional rice beer prepared by Assamese indigenous communities which you never find in your favorite bar . 
The state of Assam in India, have one of the richest flora and fauna.
The indigenous people here have been known for their vivid culture and color, social and linguistic variability, indigenous knowledge system pertaining to food , agriculture, and natural resource management since the time immemorial .
        But the most amazing fact which may drive you kick ass is that they have a great  treasure of  exceptionally intoxicating  traditional and ethnic Drinks , most of it still unexplored to the world.
        Before  I start, its unavoidable to tell that the traditional drinks prepared and consumed by Assams  indigenous communities  are intimately connected to virtually all aspects of their socio cultural, spiritual life and health. People here, are habituated to live and survive with nature and they have conserved many local crops, ethnic vegetables and wild fruits for nutritional security- which ensures a great range of ethnic food and Drinks rich in nutrition and  compatible to being naturally healthy.


Haj or Hajpani  By Ahom community

 Great taste, rich and smooth. It is said that the Ahom people use around 52 ingredients and herbs while fermenting rice  to prepare haj. served in traditional  copper vessel, which Ahom people are fabled to dip newborns to good luck . 
       Goes down best with : pork cooked in any style
                        kick  : heavy but calm
              Why one should try it :  the richness,
                    Don't : mix with foreign liquor



Sai mod or Apong  by Mising Tribe 

Super smooth and comes with a smoky flavor.  Sai means  ash in Assamese. the fermented concentration is passed through burnt paddy husks in a bamboo made cylindrical strainer which gives it the uniqueness and the peculiarity. unlike other rice beers it has a  muddy greenish color.  
Best served with: Roasted or Grilled fish.
kick : Accelerates slowly but stays long.
Why one should try it out : the smoky flavor,
don't : ask the host to make it faster

 Rohi by Boro COmmunity 


 There are also Zou or Jumai ,the rice beer, made with  same process maintained while fermenting rice, but I found  Rohi made with sticky rice,  -the  most peculiar one. Its mostly prepared in the festivals and rituals. it comes with a eye appealing yellowish color


 Best Goes Down With - pork ( i tried with snails, good yet)
Kick - if u r done with two glassful  highly concentrated Rohi , don't drink more if u got to go home.
Whats new- the taste and smoothness
Don't- be mistaken by the sweet taste... 

Judima By Dimasa Community 

Cant help saying that the  most beautiful feeling i ever got after having a traditional drink is after sipping Judima. Judima is a integral part of  dimasa people's social , cultural and spiritual life. the best of judima comes from the aromatic wild herbs used in fermentation process. 
Goes best with - Any traditional starter
Kick - Mild acceleration to infinite
Why go for it - The Aroma
Don't - Drink faster. Feel the drink , feel the richness.

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