Abstract:

The Garo community living in Meghalaya has always relied on fermented rice liquor known as Chubitchi as a main beverage in their everyday life. Chubitchi is celebrated by the Garos during feasts and ceremonies. The indigenous populations of North-East India prepare alcoholic beverage in their traditional ways, almost always using rice as the base for those drinks. Chubitchi is a popular traditional alcoholic beverage prepared by the Garo tribe of Meghalaya, India. It is consumed during festive occasions such as Wangala (harvest festival), Do.si Do.doka (wedding festivities) and religious rituals, and also served as refreshments for weary field labourers and guests. It has a great significance in the social and cultural life of the Garos. This paper deals with the traditional preparation of Chubitchi by the Garo tribe, which is a vital part of their culture, and also examines the sociocultural significance of the beverage.