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Khukri Rum, Raksi, Chang & Tungba
By Jeffrey Alford and Naomi Duguid
Published 2005
Harvested rice, still in the husk, needs to be dried in the sun (or by machinery) before it can be milled. Here in Bangladesh the traditional method is still in use: The rice is spread on a flat surface, and then the women walk through it to turn the grains and expose them to the heat of the sun.
We only have a basic understanding of how these four alcoholic drinks are made, but when we’re in Nepal, it doesn’t stop us from enjoying them whenever we get the chance. Khukri rum is a commercially made rum available in the Kathmandu Valley and often also along trekking routes.
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