Stories
Meet Tongba: The Warm Himalayan Fermented Millet Drink Taking Over Delhi This Winter
- •Tongba is a traditional warm fermented millet drink from the Limbu and Rai communities of Nepal, Sikkim, Darjeeling, and Kalimpong.
- •The beverage is brewed using cooked whole-grain millet mixed with a traditional yeast starter called murcha and left to ferment.
- •It is served in a tall wooden or bamboo vessel packed with grains, where boiling water is continuously poured over to create a self-replenishing drink.
- •Drinking tongba is an interactive ritual where a special perforated straw called pipsing filters out the millet grains while sipping.
- •Delhi's Himalayan eateries in areas like Humayunpur and Majnu ka Tilla are increasingly featuring tongba on their menus to offer a cozy winter experience.
Key Questions Answered
Tongba is a mildly alcoholic, fermented millet drink deeply rooted in the indigenous heritage of the Limbu and Rai communities. It is made by boiling whole-grain millet, mixing it with a traditional yeast starter called murcha, and letting it ferment. When served, the grains are packed into a cylindrical vessel, hot water is poured over them, and it is sipped using a special straw that acts as a filter.
Tongba has a relatively low alcohol content, usually sitting between 3% and 5%. It offers a cloudy appearance with a mild, sour-sweet, and slightly nutty taste, where the warmth of the water brings out a gentle yeastiness that becomes smoother with each refill.
In Delhi, authentic Nepali and Himalayan restaurants—particularly in neighborhoods like Humayunpur and Majnu ka Tilla—have started featuring tongba on their menus alongside other regional dishes.
