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A look at the many exotic elixirs of the tribes and districts of Meghalaya.
Exploring the diverse districts of Meghalaya was a delightful journey filled with discoveries, especially in the realm of beverages. Interactions with locals unveiled the intricacies of their unique drink-making methods. What stood out was the distinctiveness in beer brewing among various tribes, each guarding their recipes as prized secrets. It was evident that the tribes of Meghalaya take their beer craftsmanship seriously. Alongside these remarkable brews, there are also an array of local and herbal teas. Let's delve into these intriguing concoctions. "
Shillong, the heart of Meghalaya, was my first destination. A fellow traveller recommended that I try the Roselle Tea at the You and I Arts Cafe. One misty morning in the city, I headed straight to this indigenous cafe decorated with bamboo furniture and musical instruments. Lost in the artsy vibes of the cafe, I asked for Sha jajew (Roselle Tea), only to discover that it was served complimentary with anything I ordered. Roselle is a red hibiscus flower grown in the hills of Meghalaya. It is widely used by the tribes in cooking. When the hot tea arrived on my table, I immediately fell in love with its crimson colour. It tasted fruity and sour and went well with my potato platter.
Wandering through the villages around Shillong, I came across Sha Shiahkrot. A local friend and I were on a short hike to a hidden waterfall near Sohryngkham when we saw these creeper plants of Shiahkrot. The thick thorny roots of this plant are used to make tea. The roots are washed and dried in a bamboo basket. I was informed that Shiahkrot is used as a medicine for bacterial infections and is gaining popularity among tourists.
Later on, we went to a local tea stall where a woman was crushing the dried roots and preparing the herbal tea along with some ginger. One sip of this reddish brown tea and I understood why it is the perfect beverage to survive a state that witnesses constant rainfall. It opened my blocked sinuses and refreshed me instantly.
Coming to the true essence of Meghalaya, that is Kiad, the local beer of the Pnar people of East and West Jaintia Hills. Kiad um is made from Kho-so (local red sticky rice) and Kiad hiar is brewed from millets. The local strains of yeast used in the making of the drink is a safely guarded secret.
Thankfully, I had the company of a native guide, who took me to a local market in Thadlaskein, where the home-brewed products are sold. While walking through the market, he explained the importance of Kiad for the Pnar tribe. It is not just an alcoholic beverage for them, but a cultural concoction offered in religious ceremonies and is also said to have medicinal properties used for curing urinary tract infections.
As much as I was eager to taste Kiad, I was also a bit sceptical if I would be able to handle this drink with 70% alcohol. With that thought, I only had half a glass of Kiad um. As I carefully sipped the drink, I could taste the sour and earthy flavour. Luckily, I also got my hands on Kiad hiar, which is rarely brewed due to low cultivation of millets.
Also known as Red Tea, Khasi Tea, or Crimson Tea, Sha saw translates to red tea without milk. It is brewed on the charming streets of Shillong, extending comfort to travellers like me. Many of my mornings and evenings went by at the local tea stalls where they boil the black tea leaves over a charcoal fire. This dark red tea not only kept me warm but also served as a great conversation starter. I learnt that it serves as the customary welcome drink for guests in every Khasi home as a symbol of affection.
I have heard about some interesting infusions like Cha Khoo, a tea prepared from rice by the Jaintian natives. Another rare blend is brewed by the people of the Garo Hills district, from the star fruit. I can't wait to taste these unique potions on my next trip to Meghalaya. From the flavourful brews I tasted, I can tell that the indigenous tribes of this rainy state have surely got their brewing techniques right.
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