The land of the Himalayas and therefore the most visited tourist destination in India, Himachal Pradesh.

Lugdi could be a marvelous place to be. The scenery from this region is sure to last in your memories for years. Snow-clad mountains so grand, and forests filled with pine trees and fauna only the mountains can accommodate, Himachal Pradesh is made from the best things nature offers.

The cuisine of Himachal offers some traditional drinks, out of which saki called Lugdi is sort of infamous. Know its history, how it’s made, and also the cultural significance it holds within 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 wonder of Himachal Pradesh is unparalleled and that they don’t realize that the culture of Himachal is additionally highly complex. Himachal Pradesh is a stimulating and culturally rich state, it holds a singular identity thanks to its historical, geographical, and natural features. It offers a wild mixture of cultures and folks. The tribal population of Himachal comes in altogether sizes and forms. 

History of Lugdi

Glass of Lugdi

Shot of Lugdi on table

Lugdi is formed of rice and could be an extremely popular absorb Himachal Pradesh. The word ‘lugdi’ literally means ‘milk with food’. It’s believed to be one of the foremost popular drinks in Himachal, a drink which is preferred by all.

Production of Lugdi 

Rice is procured from the tribal regions of the region, mostly from the three states of Himachal Pradesh, Jammu, and Kashmir, and the province. This process involves boiling rice within the water in traditional clay pots. It’s a slow process to fill the clay pot with water, so the water is boiled to form the rice liquid. If the rice gets dry, there’ll be no ‘Lugdi’! This is often the tricky part of making Lugdi, it requires lots of attention. 

Jar of Lugdi

A closed jar of Lugdi on the table

The rice has to be soaked in water for a minimum of 12-16 hours to form it soft. The connection of alcoholic beverage with the Himachalis the traditional wine made up of rice called Bua is incredibly popular in Himachal Pradesh. A personalized version of this wine was then made by mixing it with the rice spirit called Tur which successively gave rise to the delicious concoction referred to as Lugdi or Roti. The white liquor is formed by first preparing syrup by boiling the milk in kerosene. It’s then far away from the hearth and added to an open jar, where it’s left to ferment overnight. On a subsequent day, a pot of this sugary mixture is allowed to ferment even more and after some days, the intoxicant is prepared to be tasted. The drink is strongly sweet but it’s usually served cold.

Alcoholic Beverage Making Process in Himachal Pradesh 

Lugdi is an alcoholic drink popular throughout the Himalayan regions of India. This drink is sometimes made of rice but may be made of corn. Unlike the remainder of India, Himachal Pradesh doesn’t use a pot during which rice is boiled, but a closed tin caning system is employed for the manufacturing of Lugdi. The flour is poured into the tin can, or drum, with a tiny low hole in it. The drum or tin is sealed and heated until the tiny holes get covered with the mixture. This process takes about 30-40 minutes. Lugdi will be made within the Himachal region using any of the five traditional liquors- coconut, olive, rose, groundnut, and blackstrap molasses. 

Ingredients for Lugdi Beer:

Woman posing with the glass of Lugdi

Women holding a glass of Lugdi

For making Lugdi Beer, there are some ingredients that you just would force, and every encompasses a specific task to try and do. you’ll need water, sugar, milk, yogurt, salt, and yeast. For the preservation of it, you may require a bottle to store it for future use. Take a flask and a funnel. Pour altogether the ingredients within the flask and take a look to combine well. If it’s watery, add milk. If it’s thick, add yogurt. If it’s sticky, add sugar. Add yeast and leave it for twenty-four hours. After that, provides it with a small stir and pour it into a bottle. Wait for 7 to 10 days. Consume it the subsequent morning!

Arpit Mangal


Tags: Lugdi


  1. Anurag Pattanayak

    Good drink!

  2. Anurag Pattanayak

    Good drink

Leave a Reply

Your email address will not be published. Required fields are marked *