page_title: Nepalese cuisine
section_title: Drinks
hierarchical_section_title: Nepalese cuisine / Types / Drinks
caption_attribution_description: English: Tongba (Nepali: तोङवा) is a fermented millet-based alcoholic beverage found in the eastern Himalayan region of Nepal, Bhutan, Darjeeling and Sikkim.
context_page_description: Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhat—usually rice but sometimes another grain - and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, and radish known as 'mula ko achar', and of which there are a considerable number of varieties. Other accompaniments may be sliced lemon or lime with fresh green chilli and a fried papad. Dhindo is a traditional food of Nepal.
  Much of the cuisine is variations on Asian themes. Momo is a Nepalese style dumpling filled with minced meat in a flour dough, given different shapes and then cooked by steaming. It is one of the most popular foods in Nepal and the regions of Sikkim, Darjeeling and Kalimpong in India where ethnic Nepalese have a presence. Momo were originally filled with buffalo meat but are now commonly filled with goat or chicken, as well as vegetarian preparations.
context_section_description: Tea (chiya) usually taken with milk and sugar, juice of sugarcane (sarbat), and buttermilk (mahi) are common non-alcoholic drinks. Alcoholic drinks include raksi, spirits made in rustic distilleries, and jaand/jard, homemade beer made from rice. At higher elevations there is millet beer Tongba,nigaar and chhyaang.
caption: Tongba: Limbu style, hot millet beer
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