The newly released season of The Family Man 3, filmed extensively in Northeast India, has brought widespread attention to a traditional local drink called Apong. In one of the scenes, the character Rukhma (played by Jaideep Ahlawat) serves this rice-based alcoholic beverage to Meera (Nimrat Kaur). Before drinking, he sprinkles a few drops as an offering to the spirits — a small but meaningful ritual that highlights the deep cultural value of this drink.

But Apong is far more than just a regional alcoholic beverage. It represents the heritage, community rituals, and ancestral knowledge of the tribal groups of Assam and Arunachal Pradesh.

A Cultural Symbol of the Mishing Tribe

According to Chef Atul Lahkar, Vice President of the North East India Chefs Association, Apong plays a central role in the social and traditional customs of the Mishing community of Assam. It is often served as a welcome drink, symbolising warmth, hospitality, and respect for guests.

The Mishing people—also known as Miri in the plains—live across regions like Jorhat, Sivasagar, and Lakhimpur. Believed to be connected to the Adi tribe of Arunachal Pradesh, they are said to have migrated from the hills and settled along the Subansiri and Brahmaputra rivers. Their traditional belief system, Donyi-Polo, revolves around the worship of the Sun and the Moon.

Both the Mishing tribe and the Adi community prepare a version of rice beer:

• Paro-Apong (Sai Mod)
• Nogin-Apong

This shared tradition reflects the strong cultural ties and historical bond between these communities.

How Traditional Apong Is Made

The process of preparing Apong is a community skill passed down through generations. Its method varies slightly depending on the type being brewed.

1. The Starter Cake (Apop Pitha)

The brewing process begins with preparing Apop Pitha, a fermentation starter. It contains 16 to 39 herbs, barks, leaves, and twigs, selected, washed, and used either fresh or sun-dried.

• The soaked rice and herbs are ground separately.
• They are mixed with water and shaped into small cakes (around 3 cm × 6 cm).
• These cakes are sun-dried and later used for fermentation.

2. Nogin-Apong (Dark Rice Beer)

To prepare this variant:

• Rice is boiled, dried, and mixed with crushed Apop Pitha.
• The mixture is stored in a clay pot and filled with water.
• It is then covered with banana leaves and sealed.
• After 4–5 days of fermentation, a dark reddish-brown rice beer is formed.
• Nogin-Apong is usually consumed between spring and autumn.

3. Paro-Apong (Light Rice Beer)

For this version:

• Cooked rice is dried and mixed with ash powder made from burnt rice husk and straw.
• Crushed Apop Pitha is added.
• The mixture is placed in a clay pot, covered with straw and leaves, and sealed for 20 days.
• Finally, the drink is filtered using a traditional bamboo strainer called Ta’shuk.

Apong: A Living Tradition

Despite modernisation, local brewers continue to maintain the authenticity of Apong. According to Chef Lahkar, the drink is still sold locally in bottles for approximately ₹500 per litre.

He recommends pairing Apong with:

• Grilled river fish
• Smoked pork
• Charcoal-roasted meats
• Wood-fired chicken

These food pairings enhance the earthy, fermented flavour of the drink.

More Than a Drink — A Cultural Legacy

Apong represents the identity, rituals, and community spirit of the tribal groups of Northeast India. Every step of its preparation — from gathering herbs to fermenting rice in earthen pots — reflects centuries of inherited wisdom. Its appearance in The Family Man 3 has not only piqued viewers' interest but has also offered a glimpse into the region’s rich cultural heritage.