History Of The East Indian Community Of Mumbai : Tale Of Toddy The Poor Man's Beer

Author Late Mt Teddie J Rodrigues ( TRACES )

Posted By : Ashley Dsouza

"Bhandari Navra Bara ge bai, tarache tadgole ghara ge bai"

(भंडारी नवरा बरा गे बाय, ताराचे तारगोले घरा गे बाय)

Bhandari / भंडारी is the toddy & coconut climbing community in coastal Mumbai who climb and get whole ice apple (tadgolas) , coconuts from the tall tree. It's because of this hard working people the whole of Mumbai gets to eat refreshing tadgolas during red hot summer's!

Bhandaris are both Hindus & Christian following East Indians. In Mumbai, they are settled majorly at Madh island, Gorai, Manori, Erangal, Bhayander, Vasai.

There is a good old folk song dedicated to this coastal community from Mumbai & Vasai region....

"Bhandari Navra Bara ge bai, tarache tadgole ghara ge bai"

Toddy is known by the poetic name of Maria Branca. It makes a delicious natural beverage. It is the juice of the coconut or the targola, as innocuous as the contents, and is very nourishing. It becomes alcoholic when fermented. In the past two kinds of liquor were distilled from toddy.

For refreshing and strong beverages the East Indians had their toddy locally called Tharee , In the morning the freshly removed Toddy was called Tharee and the same one in the evening was called Varee , Tharee was also called by the inspiring sweet sounding name Maria Branca , This delicious beverage that nature produce from the Thar Kazri and Coconut Palm Trees , It is also nourishing and can also be partaken of by women folks in a limited quantity , The toddy from the Thar Tree and the Khazri or Dates Tree is called Tharee and from the coconut tree it is also called Maree

From Tharee one can obtain hard liquor by distilling it Feni or double distilled Liquor is so obtained , this liquor was put into Kuptas or Long necked Mud containers and heated on the fire , Then drunk hot in little Chawnies , This Liquor is also sweetened and spiced with sugar Cloves Cardomom sticks and also called the Khimadh , Hard liquor was also distilled from Mhowra Flowers ,

The trees of which were plentiful in the olden days now rarely seen this is a strong potent liquor , Mhowra trees can be found in the hilly tracks of the tungar hills , there was also liquor distilled from cashew fruits which trees grew plentiful in Marve , Madh Island and the Dharavi Hills in Uttan , Dongri , Gorai wild in the summer months .

Liquor was also obtained from Jambul fruitswhich was plentiful and grew wild in summer months This Jambul liquor is believed to ward off cholera and plague which was widely prevalent in the olden days people also used a spoonful of Gram Vinegar to ward off the diseases

A better cocktail has yet to be invented. It compared very favourably with foreign wines and liquors, such as Benedictine or Curacao, without being so strong and so expensive. At festivals and weddings the motto observed by the people is "Drink Less, Enjoy More." Mhowra

“Toddy is a useful drink to the Christians of Salsette and Bassein. It will be so again; it only needs encouragement. In the morning they used to have a fill of sweet refreshing toddy, which they then got for a few pies. After the drink they went to work and did not mind if they got their first meal late or not at all. If one did not have fish, meat or vegetable for his meal , he would break chapatti into the delicious sweet juice of bard, coco or kajuri tree and eat the soaked pieces and drink fresh toddy over them. He would then proceed to his work refreshed and satisfied. Out of toddy various kinds of liquor were distilled with care and attention. And in well-to-do houses these were stored generally in wooden casks. These spirits pure, unadulterated and mellow, were healthy drinks and were greatly valued. They were even used medicinally and in certain places specially by women after their confinement.

liquor has tasted it knows it to be real "fire-water" and rather injurious to health.

Distillation of liquor from Mowra and toddy is now prohibited by Government.

How To Make Vinegar From Toddy

Put the toddy in bottles, cover with some cloth so that it can breathe, and place the bottles in a cool dark place for one to two years. The product will be excellent vinegar! Same process for making vinegar out of wine - I have my own red wine vinegar; very strong; double the acidity of store bought vinegar! Some YouTube videos will explain this process.

Good product is the result of careful efforts performed in a systematic manner. Patience is an essential ingredient in most recipes! Yes, one year will produce excellent quality vinegar! It still takes nine months to make a baby!

The transformation of toddy or red wine into vinegar is a chemistry process from fermentation to oxidization that “spoils” the toddy/wine into vinegar. Vinegar made in this manner will be much stronger than the store-bought vinegar because it is made from toddy/red wine which has 8% (toddy) to 14% (red wine) alcohol content. More flavor too! (Store bought vinegar is usually 5% acidity)

Start making 1 bottle (more if necessary) every month and you will have a lifetime supply of great vinegar made just the way you like it!