Bhutan is that the foremost enticing and gorgeous travel country among the globe. Bhutan country having a powerful cultural heritage, a harmonious society, and varied natural scenery that span from the Himalayan Mountains on the north to lush jungles on the south. The best time to visit Paro Bhutan is between October and December. The climate is fantastic with clear skies and fresh atmosphere.
If you wish to travelling to a Bhutan tour places and looking for an authentic cuisine experience, you just need to taste Bhutanese food which is a delicacy, which is largely inspired by Tibetan, Chinese and Indian culture. It’s less oily than Chinese or Indian food and but spicier than most Tibetan food.
Maximum Bhutanese dishes have the main taste of red and green chilli that is used as the main ingredient. These foods are specially designed keeping in mind the physiography and topography of the region. The food has been consumed by the indigenous people for a very long period of time. Some of the dishes are centuries old and are prepared in the same way. They also have a traditional way of consuming their food.
Bhutanese food Bhutanese foods are served in wooden bowls and eaten with fingers to build a bond with the food and to feel its texture.
Don’t forget to try the following ten most popular mouth-watering dishes when you are planning to visit Bhutan.
- Ema Datshi (chillies & cheese)
Ema Datshi is considered as national food dish of Bhutan, which is also named Ema Datse. It is made up of yellow, green or red chillies, cow or yak’s milk cheese, tomatoes and onions.
Ema Datse is a veg dish eaten by every Bhutanese people and can be found throughout the nation.
This dish has been described as Ema means chilli, and Datsi means cheese.
By adding tomatoes, onions, green beans, mushrooms, potatoes, ferns, cheese made from yak and chilli, variations can be brought in to this dish, which is known as Kewa-datsi and Shamu-datsi.
Red rice is used as an accompaniment with Ema Datshi.
- Jasha Maroo or Maru (Spicy Chicken Curry or Stew)
It is one of the healthiest Bhutan food preparations that you can have is prepared by diced chicken, garlic, onion, chillies, ginger, tomato, and coriander.
It is served with chicken stock, and sometimes, beef stock can be used instead of chicken stock. Red rice is used as an accompaniment to this dish. The most noticeable thing about the dish is its ginger taste, dry spices provide quite a mild taste, but the ginger gives this dish its flavour.
- Phaksha Paa (Pork and Red Chilies)
Phaksha Paa is a curry with meaty or gravy stew. Phaksha Paa is prepared with pork slices that are stir-fried in combination with dry red chillies, Bok Choy and ginger. Sometimes mountain vegetables, spinach and radishes are also mixed in Phaksha Paa.
Phaksha Paa dish is accompanied by Datshi dishes and red rice. If you like a slice of pork, you must try the delicious Bhutanese pork recipe.
- Momos (Dumplings)
Momos are famous in every part of the Himalayas, Nepal, India, China, Bhutan and Tibet. Momos are stuffed with any filling, but the most used fillings for this Bhutanese momos are minced beef or pork, cabbage, or cheese combined with spices such as ginger, garlic, and coriander leaves.
Apart from the steamed momos, there are deeply fried momos are also popular. They are consumed with ezay – Bhutanese hot chilli sauces.
- Jaju Soup (Traditional Bhutanese Soup)
Jaju Soup is a famous traditional Bhutanese milk and vegetable soup, usually served with other Bhutanese dishes.
This soup is prepared from green vegetables like turnips and spinach, and the stock is prepared with butter and milk, which gives it a good taste. Sometimes cheese is added to the soup to make it tastier and heartier.
This soup is taken along with other Bhutanese dishes because the taste of Jaju is often mellow and plain.
- Zow Shungo (Rice Dish)
Bhutanese are famous for making minimum use of available resources and not wasting.
Zow Shungo is a vegetable dish that is prepared with red rice and surplus vegetables. Zow Shungo provides you with a healthy option by making sure that you should not have to waste away any surplus red rice and vegetables. Many people love to make this dish as it is effortless and prepare quickly; hence is a common favourite dish among many households in Bhutan.
- Shakam Shukam Datshi (Dried beef with dried chillies)
This dish is another variation of Ema Datshi that is prepared using dried beef. You won’t find this dish at too many restaurants in Bhutan, but a local restaurant in Thimphu serves it.
Shuka is Bhutanese dried white chillies that are used in combination with dried beef and Cheese. White chillies ad an incredible sour spice to this dish. Shakam Datshi dish is served with red rice.
- Puta (Buckwheat Noodles)
Puta is the traditional Bhutanese noodles that are made from highly nutritious buckwheat. These noodles are a healthy option to regular noodles. They are normally served boiled or sometimes stir-fried in mustard oil. These noodles can be made spicy by sautéing various sauces and vegetables. Due to the long preparation process and the need for a special noodle machine, most families do not make the puta noodles regularly.
- Hoentay (Fried Momos)
Hoentay is similar to momos or dumpling is a Bhutanese dish that starts from the Haa valley in Bhutan. Ingredients of Hoentay are different from momos or dumpling as it is made with buckwheat the dough, which is filled with spinach, Phillu cheese, chilli and turnip shreds.
They can be eaten either steamed or fried. It is a healthy option for the diet conscious people, and it is taken with Bhutanese chilli sauce – Ezay.
- Goen Hogey (cucumbers salad)
The Majority of Bhutanese food dishes are loaded with meat; however, Goen Hogey is one of the light Bhutanese food dishes. This salad dish is made using cucumbers, onions, chilli flakes, cilantro and datshi cheese. Sichuan pepper zheng is served with this dish.