Tongba - The Most Famous Drink of Darjeeling
- 2 years ago
While Darjeeling is famous for its rich culture and raw nature, it is also known for one of the most potent alcoholic drinks that will put many fancy alcohol to shame. Ask anyone in Darjeeling for a drink recommendation and it is likely that you will receive a glass of Tongba. As long as there’s a steady supply of hot water, one mug of the fermented millet seeds can be stretched into several rounds of warming, yeasty sweet beer. After allowing the fermented millet to steep for a few minutes, drinkers are left with a cloudy liquid. Then suck the sweet brew through bamboo straws with seed-filtering bottoms until the mug runs dry. Then it’s time for a refill. Tongba should not be confused with Tibetan chaang, a similar drink made with other grains that has a slightly different preparation process.
Tongba is prepared in a round bamboo container. The cooked, fermented millet grains and the starter are added first and are then topped with hot water. The combination is mixed and left to sit for 10-15 minutes resulting drink is thick and milky, with a pleasant, mild sweet flavor. It is traditionally sipped through a special long straw with a perforated bottom, which also functions as a filter. The bamboo container can be refilled with hot water three to four times until the grains lose their potency. Tongba has low alcohol content (4-6%), and it is mainly enjoyed as a soothing and warming drink during colder months.
Tongba has quite less amount of alcoholic content but the succulent millet seeds, wheat and warm water make it the next best thing for non-drinkers too. In many local houses, this drink is served with a pinch of rock salt to add extra taste at every sip. Not just that! Unlike beer, brandy and conventional whiskey, Tongba has healing abilities; locals believe it can cure a common cold, fever, allergies and also can cure alcoholic habits of a person.
Darjeeling local Villages
Visiting Hours: Anytime during the day
Address: Darjeeling, West Bengal
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Tongba is prepared in a round bamboo container. The cooked, fermented millet grains and the starter are added first and are then topped with hot water. The combination is mixed and left to sit for 10-15 minutes resulting drink is thick and milky, with a pleasant, mild sweet flavor. It is traditionally sipped through a special long straw with a perforated bottom, which also functions as a filter. The bamboo container can be refilled with hot water three to four times until the grains lose their potency. Tongba has low alcohol content (4-6%), and it is mainly enjoyed as a soothing and warming drink during colder months.
Tongba has quite less amount of alcoholic content but the succulent millet seeds, wheat and warm water make it the next best thing for non-drinkers too. In many local houses, this drink is served with a pinch of rock salt to add extra taste at every sip. Not just that! Unlike beer, brandy and conventional whiskey, Tongba has healing abilities; locals believe it can cure a common cold, fever, allergies and also can cure alcoholic habits of a person.
Darjeeling local Villages
Visiting Hours: Anytime during the day
Address: Darjeeling, West Bengal
YouTube - https://youtu.be/k0Kv27ts5WE
Facebook - https://www.facebook.com/gourmetstravelguide
Instagram - https://www.instagram.com/gourmetstravelguide/
Twitter - https://twitter.com/GourmetsTravel
Website - https://gourmetstravelguide.com/
#GourmetsTravelGuide #GTG #BotolPuran #DarjeelingTeaGarden #Darjeeling #Drink #Alcohol #Tongba #DarjeelingHeritageTrail #TongbaDrink #FoodTrip #DarjeelingTour #WestBengal #Travel #BloggersMeet #FoodBloggers #Bloggers #PanchPhoronIndia #PanchPhoronKolkata #Food #SweetBeer #LocalDrink