Tongba

Tongba is a cherished traditional alcoholic beverage made from millet, enjoyed in the eastern mountainous regions of Nepal, as well as in Darjeeling and Sikkim. It holds a special place in the hearts and traditions of the Limbu people in eastern Nepal, particularly in Taplejung, where it enjoys widespread popularity. Offering Tongba to guests is a sign of respect, and this drink is a staple at special events and festivals.

To make Tongba, whole grain millet is fermented to create a beverage called mandokpenaa thee. The process begins by cooking the millet, letting it cool, and then mixing it with khesung, a starter culture containing molds, bacteria, and yeast. This mixture is left to ferment for 7 to 15 days. For even richer flavors, the mandokpenaa thee can be aged further. Drinking Tongba is a unique experience: you pour boiled water into a container filled with the fermented millet, and then sip the warm, flavorful mixture through a bamboo straw with a built-in filter.

Tongba is more than just a drink; it is a cultural tradition that brings people together and plays a vital role in the social life of the Limbu community in Nepal.