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Manipur is a pretty place in north-east India that is famous for its unique and different drink choices besides its rich culture and nice views. The traditional drinks that the natives make are something they are extremely proud of, as many have been handed down through the years. These drinks catch the feel of the Manipuri way of life and give a look into the daily habits and fun times of its folks. They often use stuff that is made nearby. There are local rice beers, millet beers, soybean-fermented drinks, and even drinks created from fermented bamboo sap, each with a unique flavour and preparation technique.
Sekhmai Yu
Locals in Manipur have a particular place in their hearts for Sekhmai Yu, an indigenous rice beer that is one of the most well-liked traditional drinks. A blend of wild yeast and sticky rice is fermented to make this beverage. Historically, Sekhmai Yu is commonly prepared at festivals and other occasions, serving as both a festive drink and a symbol of communal solidarity. The rice gains a rich, somewhat sweet flavour and a mild fizz throughout the fermentation process, which usually takes several days. This contributes to the rice being refreshing. Sekhmai Yu, a beverage served in ancient earthenware pots, embodies the spirit of Manipuri hospitality. It frequently goes well with regional specialities, elevating the whole eating experience.
Image Credit: Wikimedia Commons
Kangsoi
A unique fermented soybean beverage, kangsoi highlights Manipur's creative utilisation of locally sourced ingredients. This region is home to some of the most nutrient dense beverages available; the utilisation of simple traditional plant based ingredients in preparing a delicious drink just comes through as evidence. Soybeans are soaked, boiled, and then fermented according to traditional ways to make Kangsoi. As a result of the fermentation process, the soybeans have more nutritional value and a richer flavour, making Kangsoi a beverage high in protein and probiotics. The flavour of kangsoi is distinct; it has umami undertones and a hint of sourness that some people may find too strong. During the sweltering summer, kangsoi is frequently drunk as a cool beverage and occasionally combined with rice or other grains to make a heartier meal.
Image Credit: Creative Commons
Chakhum
Another type of rice beer that is highly valued in Manipuri culture is called chakhum, especially by the Tangkhul Naga people. Because particular herbs and spices are used throughout the fermentation process, chakhum has a unique aroma and flavour profile. Like Sekhmai Yu, chakhum is made by cooking rice and then combining it with traditional yeast starters. Chakhum, however, gets its distinct flavour and scent from the use of regional plants and occasionally fruits. Depending on the desired strength and flavour, the fermentation process can take one week to one month. Chakhum is more than a drink; it's a big part of Tangkhul social and religious life. It's given at weddings, festivals and other special events. The drink is sometimes used in old healing ways and is said to have healing powers.
Oinam-a-Nga
Oinam-a-Nga, which uses millet rather than rice, is a representation of the variety of Manipur's brewing traditions. This unique brew shows the farm variety of the place and the skill of its people in making drinks from different grains. Oinam-a-Nga is made by fermenting millet using conventional yeast starters. The end beer has a strange taste that is more sweet and kind of nutty. It's generally milder than certain rice beers, though the exact amount of alcohol can vary depending on the duration of the fermenting process. Oinam-a-Nga is very well liked in several Manipur villages and is frequently connected to harvest festivals.
Chahao Sour
A flavour of the green bamboo forests of Manipur is offered by Chahao Sour. This drink, made from the juice of certain bamboo types, shows how smart the Manipuri folks use their land. The first step in producing Chahao Sour is gathering bamboo sap, which is then left to ferment organically. Usually only a brief fermentation process produces a fizzy, slightly alcoholic beverage with a distinctly sour flavour. To improve the flavour, some modifications can include adding fruits or plants from the area. In many Manipuri groups, chahao sour is used as a component of traditional medicine in addition to being a beverage. The drink is also liked for being cool, especially in the summer.
Enjoying these local drinks is an important part of knowing what makes this northeastern state so special for visitors looking for a real deep experience.
