Tongba

Tongba is a traditional drink of the Limbu people of eastern Nepal, but the drink is commonly found outside its native region. It is made from cooked, fermented millet that is combined with a starter. The grains are then mixed with hot water, and the resulting drink is thick and milky, with a pleasant, mild flavor.

Tongba is prepared in a round container. The grains and the starter are added first and are then topped with hot water. The combination is mixed and left to sit for several minutes. It is traditionally sipped through a special straw with a perforated bottom, which also functions as a filter.

The vessel is then refilled, and it can be topped up three to four times until the grains lose their potency. Tongba has low alcohol content, and it is mainly enjoyed as a soothing and warming drink during colder months. The drink is sometimes called jaand, but it is mainly labeled as tongba, which is also the name for the traditional drinking vessel.

Tongba should not be confused with chaang, a similar drink made with other grains that has a slightly different preparation process.