Tongba

Tongba is a traditional fermented millet drink from eastern Nepal, central to the culture of the Limbu and Rai communities. It's not just a drink — it's a social ritual, a symbol of hospitality, and a way to stay warm in the cold Himalayan hills.

The preparation involves cooking millet, fermenting it with a traditional yeast (marcha) for weeks, and storing the dried fermented millet. To serve, the fermented millet is placed in a large wooden or aluminum vessel (the 'tongba'), hot water is poured over it, and after a few minutes of steeping, the warm, slightly sweet, mildly alcoholic liquid is sipped through a thin bamboo straw called a pipsing.

The beauty of tongba is its endlessness — as you drink, more hot water is added to the same millet, and you can continue sipping for hours. The first few rounds are the strongest; subsequent additions become progressively milder. A social tongba session can last an entire evening.

Tongba is widely available in Kathmandu's restaurants and is a must-try in winter.