Handia

Fermented rice beer brewed at home — cooked rice mixed with ranu (a fermentation starter cake made from wild forest herbs and bark), sealed in a clay pot, and left to ferment for 2–5 days. The result is a lightly effervescent, milky-white, mildly alcoholic beverage with a clean, slightly sour rice flavour. The cultural drink of Jharkhand's tribal communities, central to weddings, festivals, and daily fieldwork.