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Alcoholic drinks from Eastern Nepal, Sikkim, Darjeeling
Cooked finger millet is mixed with a dry starter (khesung or murcha), left to sweeten and then sealed to ferment into a mildly alcoholic mash (kodo ko jaanr). For tongba the mash is packed into a bamboo or wooden vessel, topped with hot water and sipped through a bamboo straw, and the vessel is refilled with hot water several times.
| Brown finger millet | [majumder2022] |
| Dry starter (khesung in Limbu, murcha in Nepali), powdered | Prepared from pounded, overnight-soaked glutinous rice; its microflora holds the mould Rhizopus oryzae, yeasts and lactic acid bacteria[majumder2022] |
| Hot water | Poured over the fermented millet in the vessel, three or four times[majumder2022] |
| Starter | koji/qu/mold-starter (khesung / murcha) |
Total time across the recorded steps: 6 months
What changes: Finger millet is cooked and spread out to cool
Output: cooked millet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cooked finger millet is mixed with a dry starter (khesung or murcha), left to sweeten and then sealed to ferment into a mildly alcoholic mash (kodo ko jaanr). For tongba the mash is packed into a bamboo or wooden vessel, topped with hot water and sipped through a bamboo straw, and the vessel is refilled with hot water several times. Made in 6 steps over 6 months. The longest step, store to mature, takes 6 months (Majumder S 2022). Yeasts Pichia anomala, Saccharomyces cerevisiae, Candida glabrata and Saccharomycopsis fibuligera and Lactic acid bacteria Pediococcus pentosaceus and Lactobacillus bifermentans do most of the fermenting.
| Main step | 6 monthsReported[majumder2022] | Store to mature |
|---|---|---|
| Acidity | pH 4.1Measured[thapa2004] | Seal and ferment |
Tongba is the way the Limbu serve kodo ko jaanr. The fermented millet is not strained or diluted into a beer; hot water is poured over it in the vessel and sipped through a filter straw, again and again.
In 40 samples of kodo ko jaanr from the Darjeeling hills and Sikkim, Enterobacteriaceae, Bacillus cereus and Staphylococcus aureus were not detected. The study's abstract does not mention mould toxins.
Every number is labelled with how it is known. How this atlas is made
In his Himalayan Journals (preface dated 12 January 1854), the botanist Joseph Hooker wrote that a lama at Simonbong in Sikkim offered him half-fermented millet called murwa. He says it is always offered to travellers, either as the fermented grain or, more often, in a bamboo jug filled with warm water, the liquid sucked through a reed. This matches how tongba is served now.
