Nepalese 'tongba' is made with fermented millet and served in a peculiar wooden and brass container. The traditional drink is also found in other areas of the Himalayas such as Bhutan, the Tibet or the bordering Indian region of Sikkim.

The process is repeated four or five times until the millet grains stop adding flavor, color and alcohol to the drink. It is consumed in the warm winter months, although it is also consumed in leisure parties and celebrations.