Handia is a traditional fermented beverage popular mainly among the Lodha tribe, being valued for its refreshing quality and cultural importance. A slightly alcoholic drink, it is often served at social and celebratory gatherings. Handia symbolizes the soul of the tribe's agricultural traditions, showing their capacity to ferment local resources. It quenches thirst and builds relations, thus forming the very crux of their traditions and daily life.

Handia is made from the fermentation of rice, Bakhor tablets, and salt. Fermented rice forms the base of the beverage giving it carbohydrates and an attractive flavour. Bakhor tablets, one of the most important ingredients in fermentation, derive from a compounding amalgam of herbs that brings fermentation into activation. Salt is added to give the drink better flavour and to balance its taste. When mixed together, these different ingredients make a drink that is truly singular and nutritionally rich, standing to symbolize the culinary traditions of the Lodha tribe. After this fermentation, Handia is strained and served cold and refreshing.

The cultural importance of Handia in Lodha society is such that it is offered during rituals, feasts, and even on normal days. In ceremonies, the sharing of Handia underlines the gift of hospitality and community. It plays an essential role in carrying out the rituals and festivities, fortifying social ties and the tribe's traditions. Regular consumption of Handia also points toward the importance of fermented foods within the dietary framework of the Lodhas that furnish sustenance to and strengthen identity within the community.