Each state of the North East has its own varieties of Rice beer or traditional beverages and local drinks of Northeast India you should try once in a lifetime. The North-eastern region is traditionally very rich in cultural practice of floras and micro floras for the production of beverages and foods. Almost all the states of Northeast India have traditional beverages.

Chang also known as Chong is a famous Tibetan beverage. It is specially found in Sikkim and Chang is a kind of wine with very low alcohol, to some extend it is like beer.

Tongba is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and the neighboring Darjeeling and Sikkim. It is the traditional and indigenous drink of the Limbu people of eastern Nepal. Tongba is culturally and religiously important to the Limbu people of eastern Nepal and it is also one of the traditional beverages found in Sikkim.

Zutho is a fermented drink, obtained from rice. It is a drink of the Angami Nagas and is commonly consumed by all Naga tribes in the rural regions of Nagaland.

In Mizoram the fermented drink is called Zawlaidi which is made of grapes. Usage of oak wood in the grape brewing reduces sourness and improves the flavor of the wine.

Chuwarak is a premium local whiskey of Tripura made with a lot of effort and ingredients.

Apong is a rice beer, which is traditionally prepared by some tribes of North-East India. An Adi person of Arunachal Pradesh also prepares Apong.

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