Hadia — Jharkhand’s Tribal Rice Beer. Rice, herbs, and time — Jharkhand’s iconic tribal brew. Hadia, the traditional rice beer from Jharkhand It’s made by fermenting par cooked rice with Raanu, a herbal yeast starter of forest herbs and wild yeast. After 3–5 days, water is added, gently rocked, filtered, and sometimes left to self-carbonate into a stronger, probiotic brew. Hadia isn’t just a drink — it’s culture, community, and heritage in a cup. A brew you don’t mix or dress up; you simply experience it as it is. HADIA — Traditional Preparation Ingredients: Parboiled/parcooked rice, Raanu (herbal yeast starter made from forest herbs + natural yeast), clean drinking water. Process: Cook the rice and let it cool. Mix in Raanu. Let it ferment for 3–5 days depending on temperature. Add water in traditional ratios. Rock gently so the liquid absorbs the fermented flavours. Filter through cloth. Bottle and let it self-carbonate for 1–2 days if you want it stronger. Serve: As-is, cold, in...