Ethnic fermented beverages are traditional drinks that are produced through the process of fermentation. India has a rich tradition of fermented beverages, many of which have cultural and regional significance. Fermentation is a natural process which converts sugars into alcohol and carbon dioxide by microorganisms such as yeast or bacteria. It enhances the amount of nutrients in food, such as vitamins, proteins, vital amino acids, flavor, and aroma. These beverages have cultural significance and are often consumed as part of traditional ceremonies or as everyday drinks in different ethnic communities across the globe. Consumption of ethnic fermented foods and beverages in India is determined by the preferred cuisines of different tribal communities, their geographic region, and the local availability of plant and animal sources. The traditional fermented beverages drunk by Indian tribal societies have social connotations and a strong relationship to rituals. Moreover, fermented beverages are consumed for nutritional and therapeutic healing of various human diseases, deficiencies, and disorders. Each beverage reflects the local culture, ingredients, and traditional fermentation techniques of the respective tribal communities. This chapter focuses on the ethnic fermented beverages consumed by different states of India with the microorganisms involved in their fermentation. Furthermore, the major bioactive compounds of the beverages responsible for curing various human ailments have been listed in the chapter.