 Nepalese tongba in its namesake vessel. | |
| Type | Alcoholic beverage |
|---|---|
| Origin |  Nepal India (Sikkim),Limbuwan ( ᤕᤠᤀᤷᤓᤢᤅ ᤗᤠᤈᤣ) present dayEastern Nepal andSikkim |
| Introduced | Limbu |
| Alcohol by volume | 2–5% |
| Proof (US) | 4–10° |
| Colour | milky white |
| Ingredients | millet,yeast,water etc. |
| Related products | Chhaang |
Tongba (Nepali:तोङबाpronounced[toŋba]) (Limbu:ᤋᤥᤱᤒᤠ,Tongbaa) is amillet-basedalcoholic beverage found in the eastern mountainous region ofNepal and neighbouring Indian regions ofSikkim andDarjeeling.[1][2]
Tongba is used at celebratations in theLimbu nation. Getting offered a Tongba is a sign of respect to a guest, and an important element of special occasions, religious functions, traditional events and festivals. It is theindigenous,traditional and cultural drink of theLimbu people.[2][3] Tongba drinking among guests and Tongba sharing between a newly wed couple is an essential part of theLimbu marriage ceremony as per the LimbuMundhum. Limbus are the only people that use Tongba as part of their wedding ceremony.[4] Tongba is popular throughout Nepal and people of all backgrounds enjoy this drink in Nepal and abroad.
Tongba is the name of the vessel that holds the fermented millet beverage known asmandokpenaa thee.[5]Tongba is prepared from brown finger millet (Eleusine coracana, known asragi in India orkodo in Nepal). It is grown in hilly regions, and is cooked and combined with traditionally culturedkhesung, a microbial colony or starter culture;khesung (which is aLimbu term) is calledmurcha inNepali,thamik inLepcha,khabe inChamling language, andphab inBhutia.
Tongba contains biologically active components that may have therapeutic properties againsthigh-altitude illnesses.[6]Tongba is made by steeping fermented millet for a few minutes, then sucking the resulting cloudy liquid through a bamboo straw with a seed-filtering bottom. It is slightly alcoholic, smooth, and has a mild, milky, mushroomy taste with some bready hints.[7][8]
Tongba is a staple for backpack travelers. It helps with digestion and boosts immunity[citation needed].
Tongba containsglycoside, amino acids, fatty acids,terpenoids, and phenol, which have antioxidant and antibacterial potential[9] and therapeutic properties againsthigh-altitude illnesses including body moisture retention property in high-altitude cold and dry weather. Studies have reportedtongba is metabolomically similar to Japanesesake.[6]
