Apong, Zutho & Tongba: the traditional drinks of Northeast India

What are the traditional drinks of Northeast India?

Across the region, communities produce fermented grain drinks that are often called rice beer or millet beer, even though the ingredients and techniques vary. Apong is associated with the Mising and Adi peoples of Assam and Arunachal Pradesh, while zutho is a staple among the Naga tribes. Kyat is known in Manipur, and tongba is a warm millet drink popular with the Limbu and other groups in Sikkim and Darjeeling. Each name reflects a local language and a particular way of preparing the brew.

How are these drinks made?

The process typically begins with cooking rice or millet, then mixing it with a starter culture made from local herbs or previous batches of ferment. The mixture is left to ferment in earthenware pots, bamboo containers or wooden vats for several days, depending on the desired strength and flavour. After fermentation, the liquid is strained and consumed fresh, or in the case of tongba, served hot by adding boiling water to the soaked millet grains.

Cultural significance and occasions

These beverages are more than refreshment; they play a central role in rituals such as harvest festivals, weddings and ancestral offerings. Sharing a pot of apong during the Ali‑Ai‑Ligang festival of the Mising, or serving zutho at a Naga feast, reinforces social bonds and marks important life events. The drinks are often prepared communally, with knowledge passed down through generations.

Legal context and modern challenges

Alcohol for human consumption falls outside the GST regime and is taxed through state excise laws, which means each Northeastern state sets its own rules for production, sale and consumption of traditional brews. While many of these drinks are made and consumed locally without commercial licensing, growing interest from urban markets has raised questions about regulation, quality control and the preservation of traditional practices amid changing legal frameworks.

Key takeaways

• Northeast India’s traditional drinks are primarily fermented rice or millet beverages, each linked to specific ethnic communities.
• Preparation involves local starter cultures and fermentation in traditional vessels, resulting in distinct flavours and strengths.
• The drinks are integral to festivals, rituals and daily hospitality, serving as social and cultural markers.
• State excise laws govern their taxation and sale, creating a varied legal landscape across the region.
• Increasing commercial interest brings both opportunities and challenges for preserving these age‑old brewing traditions.

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