Bhutanese cuisine is a unique blend of Tibetan, Chinese, Nepalese, and Indian influences, owing to its location and shared history with them. While a typical Bhutanese household serves simple dishes with rice and limited vegetables, spices, and toppings, it is far from bland. The simplicity of the cuisine is what makes it sophisticated.
Ema Datshi
Ema Datshi stands as the undisputed dish of Bhutanese cuisine and holds the prestigious title of being the national dish of the country. The dish is made by stewing green or dried red chillies with traditional Bhutanese cheese, which is white and is usually preferred in its yellow, sun-dried form.
Shamu Datshi
Shamu, a type of mushroom commonly found in the local regions, is known for its unique flavour and texture. When cooked with cheese, it produces a flavourful and aromatic broth that can vary in consistency. The amount of Datshi added can determine whether the broth is thin and watery or thick and creamy. This dish is a popular and beloved part of the local cuisine and is often served with rice or bread.
Kewa Datshi
Kewa Datshi, a fusion of potatoes (Kewa) and cheese (Datshi) is a popular dish that is widely enjoyed by the younger generation and those who prefer milder flavours. It's an excellent choice for people who are not fond of spicy food, and it’s delicious taste is sure to win over anyone who tries it.
Momos
Momos, originally from China but also a popular dish in Tibet and Nepal, are the ultimate comfort food. These soft wheat-flour dumplings are stuffed with minced pork or beef, along with chopped onions and cabbages, and alternatively with cheese for vegetarians. These delectable dumplings are then steamed in a momo steamer and served piping hot.
Hoentay
Hoentays, a delicacy originating from the Haa and Paro valleys, are a must-have during Lombas - a joyous celebration that marks the start of a New Year and the end of the harvest season. The locals prepare these delectable treats in large quantities to share with their friends and neighbours who are not familiar with the region's cuisine but are always eager to partake in the festivities.
Jasha Maru
The recipe typically involves stewing diced or shredded chicken with garlic, onions, tomatoes, ginger, chillies, and coriander or chilli sauce (ezay) for added flavour. To create the stock, chicken bones are boiled with salt. Overall, this dish is a delicious and satisfying option for those who enjoy bold flavours.
