Food of Bhutan
The geography, culture and history of Bhutan have played a major role in shaping up the
country’s incredible cuisine full of unforgettable flavors.. The most distinctive aspect of
Bhutanese cuisine is its spiciness. Not for the faint-hearted and certainly not for amateurs,
the spice quotient of Bhutan’s food will fill you up with a warmth that can only be matched
by the hospitality of the people here.
Bhutan and its Love for Chilies (Ema)
In Bhutan, chilies occupy a special place in the hearts of the people as well as their plates
so much so that they are considered a vegetable. The national dish of Bhutan, the Ema
Datsi/Datshi, is a source of great pride for the people here and it is known for the generous
doses of dried or fresh red and green chilies in it. Consisting of Ema (Chilli) and Datshi
(Cheese), this famous Bhutanese dish has spun out many other variants like the Kewa
Datshi (Potato and Cheese) and Shamu Datshi (Mushroom and Cheese) among others.
Staple Food of Bhutan
Rice is the staple grain of Bhutan along with Buckwheat and Maize. Rice, especially
Red Rice (similar to Brown Rice in texture but with a nutty taste; grown in high altitudes)
forms the main body of most of the Bhutanese meals.
Meat Variety Consumed in Bhutan
Meat is an integral part of Bhutanese cuisine with the most widely eaten meats being
chicken, beef, pork, yak meat and lamb.
Vegetable Dishes in Bhutan
The wide variety of soups and stews here high on vegetables with the most popular ones
being spinach, pumpkins, onions and turnips. In the colder High-Himalayan regions of
Bhutan, soups of vegetables, meat, rice and lentils are relished for their comforting features
in the harsh winters. A hot bowl of Thukpa or Phaksha Paa (dried pork and vegetables)
served with a warm cup of butter tea provides the perfect respite during winters. With its
many exotic vegetarian dishes made from asparagus, taro and several varieties of
mushrooms, Bhutan also boasts a plethora of options for vegetarians.
Dairy Products Consumption in Bhutan
Bhutanese cuisine is dairy intensive. In Bhutan, most of the milk is converted to cheese
and butter. The people here are extremely fond of cheese and butter produced from yak’s
milk. These are commonly incorporated into the main dishes or served as accompaniments.
Tibetan Influence in the Food of Bhutan
Bhutanese cuisine also carries a huge influence of the Tibetan cuisine. One can taste the
authentic dumplings, khabzey (dried fritters made with flour, water and sugar and then
deep-fried), shabalay (Bhutanese sausages) and noodles of Bhutan in the country’s many
restaurants.
Food Festivals in Bhutan
Since food plays an important role in the culture of Bhutan, one can see it being the part
of every festival in the country. However, Matsutake (Mushroom) Festival is celebrated
as the festival of food in Thimphu. The Haa the valley festival too gives a great opportunity
to enjoy the wide variety of Bhutan’s cuisine.
Needless to say, the cuisine of Bhutan is diverse, lip-smacking and full of local ingredients.
This one-of-a-kind cuisine will take your tastebuds on an explosive journey of rich flavors
compounded by an excellent quality of cheese and adrenaline inducing spices.
Traditional Bhutanese Foods:
- Momos- made from chicken, pork, beef, cheese, vegetables and chilies
- Ema Datshi – made from chili and cheese (vegetarian dish and a national dish)
- Kewa Datsi – made from potatoes and cheese
- Khurle – also called Buckwheat pancakes.
- Phaksha Paa – a stir-fried dish made from sliced pork and red chilies. (Dried pork)
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