Hile sits at 1,948 m, so evenings are cool, and nothing warms you faster than a pot of tongba. Fermented millet is packed into a wooden or metal vessel, hot water is poured in, and you sip through a bamboo straw with a filter at the end, topping up with more hot water as you go. The taste is mild, slightly sour and sweet; the effect builds slowly.
Our guide takes you to an eatery run by a local family, where tongba is served with Tibetan-style momos, sukuti (dried meat), sekuwa or Rai and Limbu specialities such as pork with bamboo shoot. Vegetarians are well catered for with potato, cheese or vegetable momos, aloo dum and local pickles. Non-drinkers can try butter tea or hot lemon instead.
The evening is also a chance to learn how tongba fits into Kirat hospitality and ritual, from weddings to festivals like Sakela. We keep the group small and the pace relaxed.
Good for
- Couples
- Groups
- Solo
Questions travellers ask
How strong is tongba?
Tongba is mildly alcoholic, usually weaker than beer per sip, but repeated top-ups add up. One pot shared over an evening is plenty for most first-timers.
Is there a non-alcoholic option?
Yes. Hile eateries serve butter tea, milk tea, hot lemon and soft drinks, and the food menu works well without alcohol.
Is Hile food vegetarian-friendly?
Yes. Vegetable and cheese momos, aloo dum, chowmein, dal bhat and pickles are always available. Tell us about dietary rules in advance.
