Description
Sweet-sour 'unrefined sake' loved by East Indian indigenous people, mixing cooked rice with fermentation starter 'Ranu' made of dozens of medicinal herbs, fermenting in unglazed pots for days.
Restaurants serving Handia (East Indian Herbal Fermented Rice Beer)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Handia(Rice and medicinal herb fermented liquor)
Instructions
- [For
- Servings/Ingredients] 500ml Handia (rice fermented liquor/unrefined sake),
- vessels made of Sal leaves, salt/raw green chilies to taste.
- In village squares or local markets in Odisha/Jharkhand states, aunties sit before giant unglazed pots (Handi).
- Inside the pot, cooked rice and medicinal herb starter (Ranu) ferment, packed with milky-white gooey liquid (Handia) bubbling with slight carbonation.
- Upon order, Handia is scooped generously with ladle including bottom rice grains into an instant bowl (Dona) made of stitched tree leaves (Sal leaves).
- Amazake-like sweet smell of fermented rice and unique intense sour smell pierce the nose.
- Put mouth directly to leaf vessel, slurping 'zuzu' the cloudy liquid along with rice grains audibly. Close to Japanese Makgeolli or Doburoku, but has medicinal-herb-derived wild herb aroma and strong yogurt-like acidity; ABV is low (~3-5%).
- When taste gets monotonous while drinking, put a pinch of 'salt' placed at stall, drinking while biting raw 'green chilies'. Chaos of sweet-sourness and heat heals farm-fatigued bodies from core—ancient sports drink.
Learn more Spice, substitutes, tips
Key spices
None(Medicinal herbs used in fermentation starter)
Substitutes at Japanese supermarkets
Makgeolli or Japanese Doburoku (as perfect sub for rice fermented liquor)
Pairing
Spicy lentil stir-fry、Green chili(drinking while biting)
Trivia
[Hardcore] Name origin from unglazed pot 'Handi' used for fermentation. In indigenous cultures (Santhal, Munda tribes etc.), absolutely indispensable 'Drink of Gods' for sacred rituals, weddings, entertaining guests. Fermentation starter 'Ranu' kneads 20-30 tree roots/herbs, believed to bring efficacy as malaria prevention/gastrointestinal medicine, not mere liquor.
Eating tips & etiquette
[Unique Drinking] First drink up only the clear alcohol supernatant part, scoop the gooey fermented rice (calorie chunk) settled at bottom with spoon eating as 'dessert'!
Allergen
None