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Alcoholic drinks from Lag
Sura or sur is a finger-millet drink of Kullu, Mandi and Kangra in Himachal Pradesh. Finger millet is fermented with dhehli, a herbal starter of roasted barley flour and the extract of 36 fresh herbs collected by elderly people. A database entry quoting a 2020 paper puts it at about 15 % ethanol; the process itself has not been measured in a public source.
A short entry: the sources we found record only what is said here about Sura itself. Its own sources do not record how it is made, so the steps and scenes below are those of Lugri (Lahaul cereal beer), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Sura.
| finger millet | |
| dhehli starter | |
| Starter | dhehli, a herbal starter: the extract and biomass of about 36 fresh herbs mixed into roasted barley flour. The plants vary by area: Mandi uses Verbascum thapsus, Bistorta amplexicaulis, Viburnum, Impatiens, Arisaema, Ajuga, Viola, Morus, Cuscuta, Cannabis sativa and Solanum; Kullu uses Verbascum, Valeriana jatamansi and Cannabis; Kangra uses Swertia chirayata, Selinum, Silene, Polygonum, Centella, Picrorhiza and Verbascum; the Lug valley list has 15 species. |
Total time across the steps of Lugri (Lahaul cereal beer): 6 days – 21 days
What changes: The grain cooks until soft
Output: soft cooked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sura or sur is a finger-millet drink of Kullu, Mandi and Kangra in Himachal Pradesh. Finger millet is fermented with dhehli, a herbal starter of roasted barley flour and the extract of 36 fresh herbs collected by elderly people. A database entry quoting a 2020 paper puts it at about 15 % ethanol; the process itself has not been measured in a public source.
Sura's dhehli starter is made with dozens of local herbs, including cannabis, mixed into roasted barley flour; the plant list changes from valley to valley.
Every number is labelled with how it is known. How this atlas is made
