Arvukale

Arvukale is a type of traditional fermented beverage originating from the Meghalaya region of Northeast India, particularly popular among the Khasi and Jaintia communities. It is primarily made from rice, though other grains and even fruits can be used as a base. The fermentation process typically involves the use of a starter culture known as 'bacter' or 'padi', which contains specific microorganisms that facilitate the transformation of the starches in the grain into alcohol.

The preparation of arvukale usually begins with steaming the rice, which is then cooled and mixed with the starter culture. This mixture is then allowed to ferment in an airtight container for several days, during which time the alcoholic content develops. The resulting beverage is often cloudy and has a distinctive aroma and taste, which can vary depending on the ingredients and the duration of fermentation. Arvukale is traditionally consumed during social gatherings, festivals, and religious ceremonies, often served in bamboo cups or traditional earthenware. It is known for its relatively low alcohol content compared to many other distilled spirits, and is often described as having a slightly sweet and sour flavor profile. While traditionally made at home, it has also seen some commercial production in recent years.