Tongba
 Nepalese tongba in its namesake vessel. | |
| Type | alcoholic beverage |
|---|---|
| Country of origin | Limbuwan (present-day in Sikkim,India and Eastern Nepal) |
| Region of origin | Nepal, Sikkim, Darjeeling district |
| Introduced | prehistoric |
| Alcohol by volume | 2–5% |
| Proof (US) | 4–10° |
| Colour | milky white |
| Ingredients | millet, yeast, water etc. |
| Related products | Chhaang |
Tongba (Nepali: तोङबा pronounced [toŋba]) is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal, Bhutan and neighbouring Indian regions of Sikkim and Darjeeling. It is the traditional drink of the Limbu people.[1][2] [3] Tongba is culturally and religiously important to the Limbu people; offering it is a sign of respect to a guest, and the drink is also an important element of special occasions and festivals.[3]
Preparation
Tongba is actually the name of the vessel that holds the fermented millet beverage known as mandokpenaa thee.[4]
See also
References
- ^ Easen, Nick (2004-03-01). "Mountain High - TIME". www.time.com. Archived from the original on October 15, 2009. Retrieved 2009-08-29.
- ^ P.53 Nepalese Cooking By Lauren Baird, 2011
- ^ a b MAHARJAN, UJJWALA (2011-12-16). "Sipping hot Tongba in cold winter - My Republica". www.myrepublica.com. Archived from the original on 2016-09-18. Retrieved 2014-08-25.
- ^ P.75 Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition By Y. H. Hui, E. Özgül Evranuz CRC Press, 17 May 2012