Tongba ( ) is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and neighbouring Indian regions of Sikkim and Darjeeling.[
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It is a sign of respect to a guest, and the drink is also an important element of special occasions and festivals. It is the traditional and indigenous drink of the Limbu people.[P.53 Nepalese Cooking By Lauren Baird, 2011]
Preparation
Tongba is actually the name of the vessel that holds the fermented millet beverage known as mandokpenaa thee.[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] Tongba is prepared from brown finger millet ( Finger millet, also known as ragi in India or kodo in Nepal) grown in hilly regions, and it is cooked and combined with traditionally cultured khesung, which is a microbial colony or starter culture. 'Khesung' is the Limbu version of the Nepali term 'murcha'; the Lepchas call it 'thamik', and Bhutias refer to it as 'phab'.
Ethno-medicinal properties
Tongba is a fermented millet beer from the Himalayas that contains biologically active components that may have therapeutic properties against high-altitude illnesses.
Tongba is a staple for travelers who carry their meals on their backs. It is also good for people who live in colder regions because it helps with digestion and boosts immunity.
Tongba contains glycoside, amino acids, fatty acids, terpenoids, and phenol, which have antioxidant and antibacterial potential
See also
