|
Handia (drink)
Handia (Also handi or hadiya) is a rice beer originating from the Indian subcontinent, popular in the Indian states of Jharkhand, Bihar, Odisha, Madhya Pradesh, Chhattisgarh and West Bengal. Etmology ''Handia'' comes from hindi word ''Handi'' means ''earthen pot'' where it was traditionally prepared. History Evidence of Fermentation and Alcoholic beverages found in Indus valley civilization during Chalcolithic Period from 3000 BC to 2000 BC in India. In Ancient India, the Vedas mention a beer-like drink called ''sura''. It was the favourite of the god Indra. Kautilya has mentioned two intoxicating beverages made from rice called ''Medaka'' and ''Prasanna''. Megasthenes, the Greek Ambassador to Maurya Emperor Chandragupta Maurya mentioned about rice beer in his book Indica where he mention Indian make wine from rice instead of barley. He mentioned Indian never drink rice wine except during sacrifice. Preparation The making involves the use of ''ranu tablets'', which is esse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations average to between 73–55 ka.", "Modern human beings—''Homo sapiens''—originated in Africa. Then, int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kautilya
Chanakya (Sanskrit: चाणक्य; IAST: ', ; 375–283 BCE) was an ancient Indian polymath who was active as a teacher, author, strategist, philosopher, economist, jurist, and royal advisor. He is traditionally identified as Kauṭilya or Vishnugupta, who authored the ancient Indian political treatise, the ''Arthashastra'', a text dated to roughly between the fourth century BCE and the third century CE. As such, he is considered the pioneer of the field of political science and economics in India, and his work is thought of as an important precursor to classical economics.Waldauer, C., Zahka, W.J. and Pal, S. 1996Kauṭilya's Arthashastra: A neglected precursor to classical economics ''Indian Economic Review'', Vol. XXXI, No. 1, pp. 101–108. His works were lost near the end of the Gupta Empire in the sixth century CE and not rediscovered until the early 20th century. Around 321 BCE, Chanakya assisted the first Mauryan emperor Chandragupta in his rise to power and is wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seaf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mahuli Drink
Mahuli (Odia : ମହୁଲି) is a flower wine used by Tribals in Odisha, Jharkhand. Its prepared from the Mahula (ମହୁଲ) flower. Mahuli wine is an indigenous drink also called Mahuwa. Origins Tribal people of Bastar in Chattishgarh and Western & Northern part of Odisha, Santhals of Jharkhand and Tribal people of North Maharashtra Maharashtra (; , abbr. MH or Maha) is a states and union territories of India, state in the western India, western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the List of states and union te ..., consider the tree and the Mahua drink as part of their cultural heritage. It is an obligatory item during celebration and evening activities. Preparation The flowers of the Mahula tree are the main ingredient used for preparation. The flowers are fermented to make Mahuli. Pure Mahuli is almost transparent and has a distinct, easily identified smell. Alcohol content in pure Mahuli is about 25-4 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhaang
Chhaang or chhyang (, ne, छ्याङ, new, थो:) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal. Geographical prevalence Chhaang is consumed by ethnically Tibetan and Nepalese, and to a lesser degree, by the neighboring nations of India, Pakistan and Bhutan. It is usually drunk at room temperature in summer, but is often served piping-hot in brass bowls or wooden mugs when the weather is colder. The Limbu people of eastern Nepal call the drink Tongba. Ingredients and drinking ''Chhaang'' is a relative of beer. Barley, millet (finger-millet) or rice grains are used to brew the drink. Semi-fermented seeds of millet are served, stuffed in a barrel of bamboo called a ''dhungro''. Boiling water is then poured in and sipped through a narrow-bore bamboo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigori
''Nigori'' or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. Description Sake is usually filtered to remove grain solids left behind after the fermentation process. ''Nigori'' sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink. Unfiltered sake is known as ''doburoku'' (どぶろく, but also 濁酒) and was originally brewed across Japan by farming families. However, it was banned in the Meiji period, though it has since been revived as a local brewing tradition. The area around Mihara village in southern Shikoku is especially well known for its ''doburoku'' breweries. Commercial reintroduction Brewer Tokubee Masuda, of Kyoto-based Tsukino Katsura brewery, which began in 1675, looked to bring back hundred-year-old recipes and traditional production m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amazake
is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold , which also includes miso, soy sauce, and sake. There are several recipes for ''amazake'' that have been used for hundreds of years. By a popular recipe, ''kōji'' is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. By another recipe, sake kasu is mixed with water and sugar is added. ''Amazake'' can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. One traditional ''amazake'' drink, prepared by combining ''amazake'' and water, heated to a simmer, and often topped with a pinch of finely grated ginger, was popular with street vendors, and it is still served at i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indian Drinks
With a climate as varied and extreme as India, the people require a myriad of options to keep their thirst appropriately quenched according to the weather conditions, varying from steaming hot drinks during winters to frosty cold drinks in summers. Different regions in the country serve drinks made with an eclectic assortment of ingredients including local spices, flavors and herbs. Available on the streets, as well as on the menus of posh hotels, these drinks add to the flavorful cuisine of India. Consumption statistics by drink type This is the consumption of drinks per capita per year in India in 2021 by drink type excluding water and juices.India consumption of beverages by type Statista., accessed 10 July 2021. Assorted drinks * |
Indian Country Liquors
Desi Daaru ( hi, देसी दारू), also known as Country Liquor or Indian-made Indian liquor (IMIL) is a category of liquor made in the countryside of the Indian subcontinent. They are traditionally prepared by a procedure that has been passed down for centuries. Due to cheap prices, country liquor is the most popular alcoholic beverage among the impoverished people. It is fermented and distilled from molasses, a by product of sugarcane. Desi liquor is a broad term and it can include both legally and illegally made local alcohol. The term ''desi daru'' usually refers to legal alcohol while other types of country liquor (arrack and palm toddy) may be categorised as moonshine alcohol. Etymology The term ''desi'', from Hindi language term ''desh'' (country or region), which is generally an endonym for the ''compatriot'' or ''local'' is often applied to food or drink that is considered traditional or native. Dārū (Hindदारूand Urdدارو is a Persian-derived term ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beverages
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally Hot beverage, warm beverages include coffee, tea, and hot chocolate. Caffeinated drink, Caffeinated drinks that contain the stimulant caffeine have a long history. In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture for more than 8,000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer, wine and Cocktail, cocktails, but are made with a sufficiently low concentration of alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as Low-alcohol beer, non-alcoholic beers and de-alcoholized wines. Biology When the human body becomes dehydrated, a perso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
