Tongba drink is an alcoholic beverage made with fermented millets. The recipe originates from the indigenous Sino-Tibetan Limbu tribe from eastern Nepal. India is home to many Limbu families who are from mountainous regions, including the Himalayas, Sikkim, and North Bengal. It is also why these are the places where you can find the thick, white, mildly alcoholic millet drink.
What makes the Tongba drink special
Tongba (pronounced “tomnpha” in Nepali) is also called Tongpa and translates to “emptiness”. Contradictorily, the drink never leaves you empty, because if you visit a Limbu household, they would most likely greet you with this drink as a form of respect. The drink is an integral part of their ceremonies, festivals, and religious offerings.
Yes, this Tibetan Hot Beer is not just a local beverage for the Limbus. It is served and consumed keeping traditions in mind and is a staple for both Tibetan and Nepali people. When my husband and I tasted it in Sikkim for the first time, we were asked to hold the vessel so that our heads bowed to the drink as I sipped it. That’s the kind of respect they offer to this drink and it is unsurprising because they are also people who worship nature and everything it has to offer.
Traditionally, it is served in a bamboo glass that resembles a tiny beer barrel. Locals suggest that Tongba is the vessel and not the drink. The drink is called Jaand, but over time, people began using the term Tongba to refer to the drink and also the vessel it is served in!
While ordering it at Crassula Kitchen in Pelling, they served Tongba in an aluminium pot. These pots come with a straw-like stick on one end, perforated on the other to let the drink pass through. Since millets float while you’re drinking, the straw ensures the granules don’t seep through.
What is the Nepali Tongba drink made of
Tongba is made with three ingredients – millets, murcha, and water. Murcha or Khesung is a type of ferment (a source of molds, bacteria, and yeast) that is spread over boiled millet. The mixture is then set aside for 2-3 weeks after keeping it in an airtight container. Once ready to use, it is removed from the airtight containers, added to the pot and mixed with warm water. The drink is served warm, has a yeasty white texture, and tastes pleasantly sour.
Once we finished sipping the beverage from the vessel, the server refilled our pot with warm water once more. That’s when he told us we could continue pouring water until the millets lose potency. By the end of the second helping, the drink was diluted enough that we didn’t need to refill.
The beverage has around 2% alcohol, and that is considerably low. The potency of Tongba depends on the quantity of millet added to the vessel. For instance, if the amount we were served were potent enough to refill water 4 to 5 times, the alcoholic content consumed would be more.
Tongba recipe
It is easy to make Tongba if you get your hands on millets, khesung, and the aluminium pot. But it is ideally consumed in the mountainous region because that is where it is good for the stomach. Here is how to make Tongba at home.
What you need:
- 1 kilo Millet
- 1/2 cup Khesung
How to prepare:
- Wash whole millet grains until the black water that comes out from it turns white
- Boil the millets until they are cooked
- Use food-grade plastic to spread the millets evenly and wait for it to cool down
- Once the millet dries add Khesung powder
- Mix the two ingredients well so that the ferment is evenly distributed
- Wrap the whole thing in plastic and set it aside in an airtight container
- Let it ferment for 2-3 weeks
- Open the container and the desired portion of millets into the Tongba pot
- Add warm water and let it blend for 5 minutes before consumption
Why mountain people love Tongba
Studies suggest Tongba is similar to Sake (a staple Japanese drink) when considering improved metabolism. Millets are high in dietary fiber, which improves digestion and immunity. The beverage is rich in amino acids, fatty acids, phenol, and glycosides that increase antioxidant levels and antibacterial potency. It is made of biologically active components that help protect locals and travelers from illness at high altitudes. The drink is often carried during treks for warmth and comfort.
Where to try Tongba drink
You can try Tongba drinks at restaurants across Darjeeling and Sikkim if you’re traveling towards eastern India. We tried it in Pelling, which is in West Sikkim. But if you’re visiting Gangtok, try a local restaurant, as you’re more likely to find it there amidst fancy restaurants at MG Marg.
Kathmandu is another place where you’d find Tongba almost everywhere. The capital city of Nepal has quite a party vibe that often gets travelers drenched in warm beverages like this one. Other notable local drinks to try include Raksi and Chhaang.
Frequently Asked Questions
1. Is Tongba healthy?
The ethno-medicinal properties of the millet drink relieve travelers from headaches and prevent illnesses at high altitudes. It is also an immunity booster that aids digestion.
2. How to drink Tongba?
A mixture of fermented millets and warm water is added to a specific Tongba pot. A perforated straw is used to drink the beverage straight from the pot.
3. Is Tongba wine?
Tongba is an heirloom wine of the Limbu people. Interestingly, travelers have named it the Tibetan Hot Beer, which either confuses or diversifies the idea of what this drink really is!
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