Talk:Tongba

WikiProject Food and drink Tagging
This article talk page was automatically added with WikiProject Food and drink banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here. Maximum and carefull attention was done to avoid any wrongly tagging any categories, but mistakes may happen... If you have concerns, please inform on the project talk page -- TinucherianBot (talk) 17:28, 3 July 2008 (UTC)

Respected sir/Madam, Could you suggest me about the tongba preparation??? I am waiting for the positi respomce. thank you Hari Prasad Khanal —Preceding unsigned comment added by 115.187.16.2 (talk) 11:15, 16 May 2011 (UTC)

Is this the correct name for the drink?
Hello,

I've been reading the chapter:

The authors seem to think that Tongba is the vessel (a tumbler) in which the drink is served. The alcoholic drink itself is known as Kodo ko jaanr, but also by quite a few other names. The authors say, "The most popular mild-alcoholic beverage in Sikkim and Darjeeling hills is kodo ko jaanr or chyang which is fermented from dry seeds of finger millet [Eleusine coracana (L.) Gaertn.], locally called ‘kodo’, by the Marcha community. Kodo (means finger millet) jaanr is a common name for an alcoholic beverage in Nepali. Each caste has its own vernacular name for kodo ko jaanr such as mandokpenaa the by Limboo, sampicha ummaak by Rai, naarr paa by Gurung, saangla chi by Tamang, chirs shyaabu by the Sunwar, paadaare haan by Magar, gyaar chyang by Sherpa, minchaa chyang by Bhutia and mong chee by Lepcha." They go on to say:"18.15.2.2 Mode of Consumption: Kodo ko jaanr is consumed in a unique way in Sikkim and Darjeeling hills. About 200–500 g of jaanr is put into a vessel called toongbaa, and lukewarm water is added up to its edge. After 10–15 min, milky white extract of jaanr is sipped through a narrow bamboo straw called pipsing with a hole near the bottom to avoid the passage of grits. Water can be added 2–3 times after sipping up the extract. Guests are served with toongbaa along with fried meat or pickles. (I've made some minor edits to aid comprehension.)"

Jyoti Prakash Tamang seems to be an authority on the ethnic fermented foods and beverages of Northeast India. So: Is toongbaa the same as "tongba?" If so, does anyone know why the drink might be being called by the name of the vessel in which it is served? Look forward to hearing. Fowler&amp;fowler «Talk»  03:05, 10 June 2022 (UTC)


 * I just noticed there is also an article Chhaang, which seems to be the same as "chyang" above. Fowler&amp;fowler  «Talk»  18:30, 10 June 2022 (UTC)
 * Same drink but termed different in different places according to dialects and people's own culture. For example in Sandakphu region (the highest point of Darjeeling District and West Bengal) people call it tumba. 103.55.96.212 (talk) 09:30, 21 April 2024 (UTC)
 * Moreover Jaanr is definitely the beverage part the liquid alcohoic part that is consumed. "Kodo"/finger millet based Jaanr is the one found in Tongba, not jaanr of other cereals. So, jaanr can be different in terms of substrate but here, the overall concept is its serving, so Tongba is more suitable, and its popular as well (for easy identification and recognition). Even in Nepal (eastern Nepal, Ilam district the shops also use the term tongba) 103.55.96.212 (talk) 09:35, 21 April 2024 (UTC)