Lugdi | Rakkh resort in dharamshala
The land of the Himalayas and the most visited tourist destination in India, Himachal PradeshTraditional Things of Himachal Pradesh: Lugdi is a marvellous place to be. The scenery from this region is bound to last in your memories for years. Snow-clad mountains so grand, and forests full of pine trees and fauna only the mountains can accommodate, Himachal Pradesh is truly made up of the finest things nature offers.
The unique overabundance of birds and plants here are some you may have never even heard of with lush valleys filled with freshwater rivers and lakes stemming from the Himalayas. It is quite literally a paradise for nature enthusiasts.
Adventure sports are also quite popular here because of the varied landscape full of mountains, valleys and hills. Rakkh, A Luxury Resort in Palampur India also have bookings and packages for a bunch of them from mountaineering, trekking, camping, river rafting to a lot more. Himachal Pradesh is a state full of experiences for persons of every kind, you can visit the serene temples and monasteries for a spiritual experience, roam through the numerous tea gardens and learn more about Kangra tea in Palampur and neighbouring regions, trek the trails of Spiti, watch the wildlife of the hills in the Great Himalayan National Park, or just lounge in one of the hotels and resorts in Himachal Pradesh which are few of the best in the country.
The cuisine of Himachal offers a few traditional drinks, out of which rice beer called Lugdi is quite infamous. Know its history, how it is made, and the cultural significance it holds in the hearts of the Himachali people! Introduction to Himachal Pradesh Most tourists don’t pay enough attention to the heritage of the state of Himachal Pradesh. The tourists only know that the beauty of Himachal Pradesh is unparalleled and they don’t realise that the culture of Himachal is also highly complex. Himachal Pradesh is an interesting and culturally rich state, it holds a unique identity because of its historical, geographical, and natural features. It offers a wild mixture of cultures and people. The tribal population of Himachal comes in all sizes and forms.
The tribal population is known for their skills in wood carving and jewellery making. The culture of Himachal Pradesh is also highly valued because of its tradition and folk art. The culture of the state of Himachal is also unique in the way the people of Himachal are culturally aware. History of Lugdi Lugdi is made of rice and is a very popular drink in Himachal Pradesh. The word ‘lugdi’ literally means ‘milk or water with food’. It is believed to be one of the most popular drinks in Himachal, a drink which is preferred by all.
Rice is procured from the tribal regions of the region, mostly from the three states of Himachal Pradesh, Jammu and Kashmir and Uttar Pradesh. This process involves boiling rice in the water in traditional clay pots. It is a slow process to fill the clay pot with water, and then the water is boiled to make the rice liquid. If the rice gets dry, there will be no ‘Lugdi’! This is the tricky part of making Lugdi, it requires a lot of attention.
The rice needs to be soaked in water for at least 12-16 hours to make it soft. The Relationship of Rice Beer with the Himachalis The ancient wine made from rice called Bua is very popular in Himachal Pradesh. A customised version of this wine was then made by mixing it with the rice spirit called Tur which in turn gave rise to the delicious concoction known as Lugdi or Roti. The white liquor is made by first preparing sugar syrup by boiling the milk in kerosene. It is then removed from the fire and added to an open jar, where it is left to ferment overnight. The next day, a pot of this sugary mixture is allowed to ferment even more and after a few days, the rice beer is ready to be tasted. The drink is strongly sweet but it’s usually served cold.
The locals call it Roti Lohri (Rice Roti Lohri) which means the day of rice beer. Why is Rice Beer the famous local drink? How to Make Lugdi, and Its Culinary Significance The dish of ghewar is the most loved dish of Himachal and a part of the everyday meals of the Himachali people. But, their favourite beverage, Lugdi is something you must have tried! The drink is prepared from grains or pulses. It is available in different colours – from deep red to dark brown, depending on its preparation. It is spiced with chillies and cardamom and then combined with saffron and ginger juice. It is prepared with the help of a wooden bowl called kalha. The grain used for preparing Lugdi is usually rice, wheat and millet. Wheat and rice are the most preferred ones, but millet is also a popular option for this drink. Before Lugdi is prepared, the grain is soaked overnight in hot water.
Alcoholic Beverage Making Process in Himachal Pradesh Lugdi is an alcoholic drink popular throughout the Himalayan regions of India. This drink is usually made from rice, but can also be made from corn. Unlike the rest of India, Himachal Pradesh does not use pot in which rice is boiled, but a closed tin canning system is used for the manufacturing of Lugdi. The flour is poured into the tin can, or drum, with a small hole in it. The drum or tin is sealed and heated until the small holes get covered with the mixture. This process takes about 30-40 minutes. Lugdi can be made in the Himachal region using any of the five traditional liquors- sahti (coconut), neer dal (olive), hanak (rose), sattu (groundnut) and khal (blackstrap molasses). Production of Lugdi The process of making rice beer is quite interesting.
Ingredients for Lugdi Beer:
For making Lugdi Beer, there are few ingredients that you will require, and each has a specific task to do. You will need water, sugar, milk, yoghurt, salt and yeast. For the preservation of it, you will require a bottle to store it for future use. Take a flask and a funnel. Ingredients for the preparation of Lugdi Beer. Pour in all the ingredients in the flask and try to mix well. If it’s watery, add milk. If it’s thick, add yoghurt. If it’s sticky, add sugar. Add yeast and leave it for 24 hours. After a day, give it a slight stir and pour it into a bottle. Close it, leave it for 7 to 10 days. Consume it the next morning!
Though I strongly suggest being a tad more careful while brewing your own alcoholic beverage at home. Our Rakkh, Luxury Resort in Palampur India will guide you around the consumption of this traditional drink if you inquire. Make sure to drink responsibly and do try out this beloved concoction when you visit Himachal next!