India’s local alcoholic beverages aren’t much in the limelight, but we’ve had a longstanding relationship with our desi daaru since ancient times. In fact, some of India’s hyperlocal alcoholic beverages like feni, mahua, taadi/toddy, apong, aren’t even consumed merely for the high, but are important in the socio-cultural context of that particular community. One of their sisters is the lesser-known ‘Tongba’. What is it and where is it consumed? Keep reading and you’ll know all the details!
What Is Tongba?
Simply put, tongba is a millet beer made in regions of Nepal, Bhutan, and the eastern Himalayas, including Sikkim and Darjeeling. Also, the drink gets its current name from the cask-like vessels it is served in, referred to as tongbas. The fermented millet beverage is known as mandokpenaa thee. However, it is popularly called tongba today. Each unit of tongba contains about 2 to 5% alcohol, so it is not that heavy of a drink to consume.
The fermented beverage is prepared from ragi (brown finger millet) or bajra. This crop is farmed in many regions of Nepal and is cooked and combined with the khesung – a microbial starter. This starter is known by many names such as thamik, murcha, or phab.
How Is It Bottomless?
While you might prefer your beer chilled, this indigenous beer is served piping hot. Yes, you heard it right. The mixture of the fermented seeds is poured into cylindrical bamboo pitchers and steaming hot water is added. After allowing the mixture to steep for a few minutes, it is gently stirred with a bamboo straw and is then ready for consumption.
It is interesting to note that one serving of tongba is virtually bottomless. After consuming the first serving, hot water is poured again into the pitcher and this process continues for another four or such rounds. The millet, amusingly, maintains its flavor and texture for up to four to five rounds, making the drink virtually bottomless. Who knew bottomless beer was not just available in the city pubs, but also remote mountains?
Benefits Of Tongba
Tongba is known for keeping the body warm when the mercury plummets down during the harsh winters. It is also considered especially helpful for travelers in the Himalayas, as this multi-purpose millet drink requires only warm water. A small serving of the millet can be used for 3 to 4 rounds of Tongba, making it even more efficient.
It is believed that the drink has active components that protect against high-altitude sicknesses. But apart from its therapeutic properties, the drink also holds significant cultural importance amongst the local communities – particularly the Limbu people. The Limbu Sherpas of Nepal traditionally make this drink during special occasions, festival ceremonies, and religious offerings.
Also, did we mention that tongba is incredibly sustainable? The millet-based drink is served in vessels and straws made entirely of bamboo. This tells us how the local communities value sustainable practices even when they’re drinking!
Summing Up
Just like its many beverage sisters from the North East, tongba is not just a drink – it is a culturally important drink in its respective communities. With its sustainable serving vessels, this bottomless drink is sure to captivate your taste buds. So, the next time you decide to set out on an adventure to Sikkim, Darjeeling or even in Nepal or Bhutan, make sure to get your hands on this millet-based alcoholic beverage!
FAQs
How Much Alcohol Is In Tongba?
Tongba has an ABV of 2 – 5%. The beverage is mild on the alcohol levels, but will instantly make you warm.
Is Tongba Good For Health?
Tongba is a staple drink believed to have ethno-medicinal properties. It is said to provide therapeutic benefits against high-altitude sicknesses and aids digestion immunity in the hilly, colder regions.
Which Indian State Consumes The Most Alcohol?
The state with the highest alcohol consumption in India is Arunachal Pradesh. Here, 52% of men and 24% of women consume alcohol, according to the 2020-21 National Family Health Survey.
