Sipping Salap Toddy - The Nectar of Kandhamal
From time immemorial gulping of mild alcoholic locally brewed beverages has been an integral part of indigenous life in Odisha. But all drinks are not brewed. Some are collected in pots naturally for local consumption. One such drink is Salap Palm Toddy.
Salap Palm Juice |
If you are in Kandhamal as a slow immersive experience-seeking traveller you get opportunities at any time of the year to relish salap drink Before your eyes a man would climb a tall Salap Palm tree to collect the freshly gathered palm juice. Every one of his clan and fellow villagers would be waiting for him to descend. Once he is back on the ground the pot filled toddy juice is distributed among all. This is repeated three times a day, morning, afternoon and evening.
A Man Climbing to Collect Salap Palm Juice in the Morning |
In villages of Kandhamal, you are also invited to the salap party where you immerse in the local stories. Though it is mildly alcoholic, Salap Toddy keeps your stomach cool. It is refreshing and sweet in taste.
Salap Palm is native to highland Odisha in the region of Kandhamal and Koraput. For the indigenous tribal communities, it is considered as the lifeline. At the time of unavailability of staple food, such as rice and millet the natives subsist upon its trunk which is made into a thick paste-like the sago palm of Papua New Guiney. Its trunk is also used for making dhols, a musical instrument similar to drums.
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