Foods of Bhutan
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Foods of Bhutan
The culinary traditions of Bhutan are a true delight to the senses, bearing a striking resemblance to those of its neighboring countries, such as Tibet, China, Nepal, and India. It comes as no surprise, given that Bhutan is situated at the crossroads of these four nations and shares a rich cultural history with each. Yet, the cuisine of Bhutan stands out for its exquisite taste, a culinary experience that one can savor and relish most sublimely.
Ema Datshi
Ema Datshi is the most beloved and iconic dish in Bhutan, proudly standing as the national dish of the country. This mouth-watering delicacy is created by stewing fresh-out-of-farm green or dried red chili with traditional Bhutanese cheese. The cheese, which is typically white and turns yellow when sun-dried, is preferably used in its latter form to create this scrumptious dish.
Puta
Puta, which closely resembles Japanese Soba noodles, is an authentic buckwheat noodle unique to the Bumthang valley. The noodle is made using a traditional puta (noodle) machine and then boiled separately with the help of a bamboo strainer. It is then stir-fried with onions, chilies, scallions, and sometimes eggs, before being finished with sprinkles of Sichuan pepper.
Momos
Momos, originally from China and also a staple in Tibet and Nepal, are a delightful delicacy that you wouldn’t want to miss. These wheat-flour dumplings are stuffed with your choice of seasonal meats onions, and cabbages, and then steamed to perfection in a momo steamer. Once served, these delectable treats are scorching hot and usually accompanied by ezay (red chilli sauce) and a special ‘momo soup’
Jasha Maru
This Bhutanese chicken stew is a perfect blend of spiciness and flavors. Tender chunks of chicken, diced or shredded, are cooked with a mix of garlic, onions, tomatoes, ginger, and chilies, and topped off with a garnish of coriander or chili sauce (ezay). The dish gets its robust flavor from the chicken bone stock boiled with salt. This stew is a treat for your taste buds and is best enjoyed with a serving of rice.
Phaksha Paa
Phaksha paa is an incredibly delicious dish that features boneless pork cut into big slices and cooked with dried whole red chilies. Although any variety of chili works, the dried whole red chilies are usually preferred. The pork is first stir-fried and later added to the mix of sauteed chilies, onions, and vegetables. This dish can either be simmered into a stew or brought down to a gravy, and it is undoubtedly best eaten with rice, just like many other Bhutanese dishes.
Kewa Datshi
Kewa Datshi is an immensely popular dish in Bhutan that combines potatoes (Kewa) and cheese (Datshi). It is a hot favorite among the younger generation and is an excellent option for those who prefer a milder taste. In Bhutan, Kewa is revered as much as chilies, making it the next go-to vegetable after the fiery chili.
Shakam Paa
Shakam Paa is a classic Bhutanese dish made with dried beef, a popular ingredient in Bhutanese cuisine. The beef is sun-dried to enhance its texture and flavor before being cooked with dried red chilies and radishes. The slow cooking process allows the beef to absorb the rich flavors of the ingredients, creating a dish that is both hearty and deeply satisfying. Best enjoyed with a generous serving of red rice, Shakam Paa is a must-try for meat lovers.
Goep (Tripe Curry)
Goep, or Bhutanese tripe curry, is a flavorful delicacy made from the stomach lining of a cow. The tripe is carefully cleaned and boiled before being stir-fried with garlic, onions, dried chilies, and a mix of fragrant Bhutanese spices. This dish has a unique, chewy texture and a bold taste that pairs exceptionally well with rice. Goep is often enjoyed as a side dish and is highly favored by those who appreciate strong flavors.
Hoentay
Hoentay is a delicious dumpling dish originating from the Haa Valley. Similar to momos, these dumplings have a distinctive twist—they are made using buckwheat dough, giving them a slightly nutty flavor and a firmer texture. The filling typically consists of spinach, turnip leaves, or other leafy greens, along with Bhutanese cheese. Once filled, they are either steamed or pan-fried to a golden crisp. Hoentay is often enjoyed with ezay, Bhutan’s fiery chili sauce, for an added kick.
Sikam Paa
Sikam Paa is a rich and indulgent dish featuring sun-dried pork belly, which is beloved in Bhutan for its deep, smoky flavor. The dried pork is sliced and stir-fried with whole red chilies, radish, and sometimes garlic, creating a dish that is both spicy and satisfying. Due to the high-fat content of the pork, Sikam Paa has a wonderfully crisp texture when cooked, making it an irresistible treat, especially when paired with a warm plate of red rice.
Jaju (Bhutanese Milk Soup)
Jaju is a mild and comforting Bhutanese soup made with leafy green vegetables such as spinach or turnip leaves, cooked in a broth of milk and butter. The soup is gently seasoned with salt and sometimes enhanced with Bhutanese cheese for a creamy texture. This light dish is often enjoyed alongside spicy main courses, serving as a soothing contrast to the bold flavors of Bhutanese cuisine.
Khule (Buckwheat Pancakes)
Khule is a traditional Bhutanese pancake made from buckwheat flour, particularly popular in the central and eastern regions of Bhutan. These soft yet slightly chewy pancakes are often served with ema datshi or ezay, making them a delightful alternative to rice. They are a staple food among Bhutanese farmers, providing a hearty and nutritious meal that pairs well with tea or local cheese.
Lom (Dried Mustard Greens)
Lom refers to sun-dried mustard greens, which are commonly used in Bhutanese cooking. The greens are preserved for use during the harsh winter months when fresh vegetables are scarce. Once rehydrated and cooked, they are typically stir-fried with garlic, onions, and chilies, or incorporated into soups and stews. Lom has a distinct earthy taste and is cherished for its nutritional benefits.
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Across Bhutan travel agency offers Organized Tours & Custom Tours through Bhutan’s tranquil landscapes.
