Hanger reflex

Handia is a traditional rice beer consumed by indigenous communities in the eastern and central parts of India. It is particularly popular among the Adivasi communities of Jharkhand, Odisha, Chhattisgarh, and West Bengal. Handia is not only a beverage but also holds significant cultural and religious importance in these communities.

Preparation

The preparation of Handia involves the fermentation of boiled rice with the help of a special kind of cake called ranu or bakhar. Ranu is a mixture of about 20-25 types of herbs and is responsible for the unique taste of Handia. The preparation process takes about a week. The rice is first boiled and then cooled. The ranu is then added to the rice and the mixture is kept in an earthen pot for fermentation. After a week, the fermented mixture is strained to obtain the drink.

Cultural Significance

Handia is deeply ingrained in the cultural fabric of the communities that consume it. It is an integral part of their festivals, marriages, and other social gatherings. In some communities, Handia is also offered to the gods during religious ceremonies. The drink is believed to have medicinal properties and is sometimes used in traditional medicine.

Legal Status

The legal status of Handia varies from state to state in India. In some states, the sale and consumption of Handia are regulated under the state excise laws, while in others it is completely banned. However, due to its cultural significance, the enforcement of these laws is often lax.

Health Effects

While Handia is a source of alcohol, it is also rich in nutrients due to the fermentation process. However, excessive consumption can lead to health problems such as liver disease and alcoholism.

See Also

• Rice beer
• Adivasi
• Fermentation (food)

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