In Kolkata, our drink of choice is usually beer or whisky during occasions, including all types of get-togethers, parties, and more. Like Beer and Whisky, Chang (pronounced “Chung”) is the local Sikkimese drink, made by the local people through a process that includes many different steps. It is used in various occasions and has a very ceremonial as well as communal value to it. Our first encounter with Chang was when it was served to us at Mangaldeep Resort during our stay at Rongli, East Sikkim by our host, Mr.Dilip Pradhan. I tried the famed drink. It was very refreshing and energetic. The first experience was something that really set the stage for my thoughts about Chang. Chang was brought to us in a homemade bamboo mug embellished with metal bands and an aluminium straw for drinking. Chang is a relative of beer. Barley, millet (finger-millet) or rice grains are used to brew the drink. The Chang was served with the fermented millet and other grains up to the brim of covered mug. Hot water was poured over the millet so that we could begin enjoying the homemade drink. The taste was kind of bitter but not overly so. It also had a good after taste. I really enjoyed the warm, soothing flavour that was non-carbonated. Fermented alcoholic beverages have strong ritual importance among the various ethnic groups of people of the Sikkim Himalayas. The social activities in these regions require provision and consumption of appreciable number of alcoholic beverages. Between local people of Sikkim, Chang is often offered during settlement of disputes.