A Guide to Traditional Nepali Drinks: From Chyang to Aaila
Nepal’s traditional beverages beautifully reflect the country’s ethnic diversity, geography, and centuries-old customs. These drinks are more than refreshments—they carry ritual importance, social symbolism, and regional identity. Here is a deeper look into five of Nepal’s most cherished traditional drinks.
1. Chyang
Type: Fermented rice beer
Communities: Tamang, Sherpa, Gurung, Rai, and Limbu
Flavor: Mildly sour, slightly sweet, refreshing
Detailed Explanation:
Chyang is made by fermenting rice with a traditional yeast starter called marcha. After fermentation, the mash is filtered to produce a cloudy, milky beverage. It is commonly served during festivals, family gatherings, and communal feasts. For Himalayan communities, Chyang is both a sacred offering and a hospitality drink. It is light in alcohol and often consumed in generous quantities during celebrations like Lhosar.
2. Tongba
Type: Warm millet-based alcoholic beverage
Origin: Eastern mountainous regions; popular among Limbu and Rai communities
Flavor: Earthy, warming, and gradually stronger as the grains release alcohol
Detailed Explanation:
Tongba is unique because it isn’t directly drunk as a liquid. Instead, fermented millet is placed in a large wooden vessel called tongba. Boiling water is poured over it, and the drinker sips through a bamboo straw with perforations at the bottom to filter out the grains. More hot water is added repeatedly until the alcohol is fully extracted from the millet. It is a winter favorite, known for its warming effect in cold, high-altitude areas.
3. Aaila
Type: Strong distilled spirit
Origin: Newari (Newa) culture of the Kathmandu Valley
Flavor: Smooth, aromatic, and extremely potent
Detailed Explanation:
Aaila is a revered ritual drink in Newar society and is often considered a symbol of purity and respect. It is distilled from fermented rice, millet, or barley using traditional equipment. Aaila is presented during Sagan ceremonies, festivals like Mha Puja, and important life events. Because of its high alcohol content, the preparation requires significant skill to ensure clarity, aroma, and smoothness. Served in small clay bowls called kholcha, it is both ceremonial and celebratory.
4. Raksi
Type: Homemade distilled liquor
Communities: Widespread in rural Nepal
Flavor: Strong, sharp, and rustic
Detailed Explanation:
Raksi is one of Nepal’s most widely consumed local spirits. Distilled from fermented grains—typically millet, barley, maize, or rice—its taste and strength vary from household to household. In rural villages, Raksi is a staple at weddings, farming celebrations, festivals, and community events. It is also used in traditional healing practices and offered to deities during pujas. Some varieties are flavored with herbs, giving them a medicinal character.
5. Juju Dhau (जुजुधौ) – The King of Curds
Type: Thick, sweetened yogurt
Origin: Bhaktapur (Newar community)
Flavor: Rich, creamy, mildly sweet
Detailed Explanation:
Though not alcoholic, Juju Dhau earns a place in Nepali traditional drinks because of its ceremonial importance and its revered status. Made from buffalo milk, which gives it extra creaminess, the yogurt is prepared in porous clay pots that allow natural thickening. Juju Dhau is a must-have in Newar feasts, religious ceremonies, and festivals like Gai Jatra. Its name literally means “King Curd,” reflecting both its quality and cultural prestige. It is enjoyed as dessert and offered to guests as a sign of honor.
