Bhutan is unique in many ways. Not just being home to majestic valleys and the most picturesque mountains, it also has a very interesting cuisine to offer. Bhutanese food is un-like any other food you’ll ever eat. Bhutanese are essentially in love with is spice which comes across so boldly in a variety of their dishes.
Rice is the main body of most Bhutanese meals. It is accompanied by one or two side dishes consisting of meat or vegetables. Pork, beef and chicken are the meats that are eaten most often. Vegetables commonly eaten include Spinach, pumpkins, turnips, radishes, potatoes, tomatoes, river weed, onions and green beans. Grains such as rice, buckwheat and barley are also cultivated in various regions of the country depending on the local climate.
The following is a list of the Bhutan foods that one must not miss out on their trip to this Himalayan Kingdom:
EmaDatshi (Chillies and Cheese)
Datshi’ in the Bhutanese Dzongkha language means ‘cheese’, which is used in a number of dishes, the most popular being EmaDatshi which is a stew made from chilies and cheese (‘Ema’ means chilies). EmaDatshi national dish of Bhutan.The chilies can be either fresh green chilies or dry red chilies coocked with cheese. EmaDatsi is servered in every meal of Bhutan.
Kewadatshi (Potatoes and Cheese)
Kewa in the Bhutanese Dzongkha language means ‘potato’. So potatoes are typically sliced into thin pieces and cooked with cheese and butter. Sometime you will also find few chilies or tomatoes in this dish.
Shamudatshi (Mushroom and Cheese)
Shamu in the Bhutanese Dzongkha language means ‘mushroom’. Mushrooms which can be any variety of local Bhutanese Himalayan mushroom cooked with cheese.
Shakamdatshi (Beef and Cheese)
Shakam means beef in Bhutanese language. Shakamdatshi, dried beef is cut into bite sized pieces and simmered with chilies, cheese and butter.
Red Rice
Red rice is one of the staple foods of the Bhutanese people. Rice is grown foryears in the fertile soil which receives the of mineral-rich glacier water from Himalayas. This rice is very earthy and nutty to taste and goes very well with dishes that have a bold flavor.
Suja (Bhutanese Butter Tea)
Suja is the Bhutanese tea traditionally made from tea leaves, water, salt and yak butter. However, in recent times, butter made from cow’s milk is increasingly used, given its wider availability. It is server with puffed rice or puffed corn flakes.
Ara (Traditional Alcoholic Beverage)
Ara (or Arag) is the traditional alcoholic beverage in Bhutan. It is made by fermenting or distilling rice, wheat, maize, millet, barley or buckwheat and is usually creamy, whitish or clear in appearance. It has a very strong smell and taste. Sometimes Ara is also heated with butter and eggs to make it a more wholesome beverage.