Hariya
In this article we are going to talk about Hariya, a topic that has been the subject of great interest and debate in recent years. Hariya has captured the attention of academics, professionals and enthusiasts alike, and it is not surprising, given its impact on aspects as diverse as society, culture, technology and the economy. Over the next few lines, we will explore the various aspects of Hariya, from its origins to its current influence, unraveling its complexities and offering a comprehensive view of this fascinating topic. We are confident that by the end of this article, you will have gained a deeper knowledge and appreciation of Hariya.
Hariya is a beer, originating from Northeast India, made from rice.
Description
Hariya is mainly prepared and drunk by the Santhal and Munda people, Oraw People living in Bangladesh and tribal peoples of the West Bengal, Assam, Jharkhand, Odisha, Chhattisgarh, and Madhya Pradesh states of India. Bakhars (a kind of cookie made with wheat flour, herbs and yeast) are then mixed with boiled rice and left to ferment. The fermentation is complete within 2-3 days, and the resultant hariya is served cool in a leaf-hewn pot. "Hariya" has a lower alcohol percentage by volume than other Indian country liquors.
See also
References
- ^ "Some interesting indigenous beverages among the tribals of Central India" (PDF). Indian Journal of Traditional Knowledge. 6 (1): 141–43. January 2007. Retrieved 8 February 2012.
- ^ "Bharater Adibasi"
Indian drinks | |
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