Chyang (or Chhaang) is a traditional, slightly sour, and cloudy fermented rice beverage popular in Nepal, Tibet, and the Himalayan regions, often considered a staple alcoholic drink. Typically featuring 5-12% alcohol content, it is brewed from fermented rice or barley and is frequently used in religious ceremonies, as a refreshing beverage, or to ward off cold.

It is believed to have medicinal properties for treating colds and fever.

Raksi is a traditional, potent distilled alcoholic beverage from Nepal, typically homemade from millet, rice, barley, or wheat. Known for a high alcohol content often exceeding (45\%), it is clear in appearance, similar to vodka or sake, and is a staple in Nepali celebrations, festivals, and religious rituals. 

Beyond just a drink, it holds social importance and is sometimes used for its perceived antiseptic and medicinal properties.

Tongba is a traditional Himalayan fermented beverage made from millet, iconic to the Limbu people of eastern Nepal and widely enjoyed across Sikkim, Darjeeling, and Bhutan.
Known colloquially as “Tibetan Hot Beer,” it is unique because the drink is prepared right at the table.

Fermented millet grains are placed in a wooden or aluminum container, also called a Tongba (or dungro).

You sip the warm, cloudy liquid through a perforated bamboo straw called a pipsing, which acts as a filter to keep the grains out.