Food in Bhutan

Bhutan, the Land of the Thunder Dragon, beckons travelers with its majestic mountains, serene monasteries, and vibrant culture. An often overlooked gem in this Himalayan kingdom is its distinctive cuisine, which offers a blend of tantalizing flavors unique to this secluded nation. As you plan your journey to Bhutan, prepare to indulge in a culinary adventure that combines bold spices, hearty ingredients, and traditional cooking methods. Discover the must-try dishes of Bhutanese cuisine as you immerse yourself in the local culture and savor meals that are as memorable as the landscapes.

Bhutanese Dishes

Ema Datshi

Ema Datshi is Bhutan's national dish, a spicy mix of chillies and local cheese known as Datshi. This hearty stew is a staple at nearly every meal and comes with varying levels of heat, depending on the types of chillies used. Ingredients typically include green, red, or white chillies, onions, tomatoes, and sometimes green beans or mushrooms, all simmered in a rich cheese sauce.

Phaksha Paa

Phaksha Paa is a dish made from pork cooked with spicy red chillies. This traditional stew often includes radishes or spinach and sometimes features Sichuan pepper for an extra kick. The pork is usually stewed until tender, making it a comforting meal, especially during the colder months.

Jasha Maru

Jasha Maru is a Bhutanese chicken curry that's subtly flavored and less spicy than some other local dishes. It combines diced chicken with tomatoes, onions, garlic, ginger, and coriander leaves. The dish is typically served with red rice, which is a Bhutanese staple, and it offers a mild but flavorful taste of Bhutanese cuisine.

Red Rice

Red rice is a whole grain that is lightly milled to retain its reddish-brown color. It has a nutty taste and a slightly chewy consistency. Red rice is a Bhutanese staple and is often served as a side dish with curries and stews. It is also more nutritious than white rice, containing higher levels of protein and minerals.

Momos

Momos are South Asian dumplings that are particularly popular in Bhutan. These steamed buns are filled with either meat, such as pork, beef, or chicken, or vegetables, and served with a spicy dipping sauce called ezay. Momos are a common snack or starter and are a must-try for visitors looking for a taste of local street food.

Goep

Goep is a traditional dish made with tripe, which is the stomach lining of cattle. The tripe is stir-fried with chillies, onions, and other local spices. Although it might be an acquired taste for some, Goep is a unique Bhutanese delicacy that offers a glimpse into the resourceful culinary traditions of the country.

Lom

Lom is a dish prepared with dried turnip leaves, which are rehydrated and cooked with chunks of pork and chillies. It's a traditional winter dish, as the drying of vegetables is a common method of preservation during the colder months when fresh produce is less available.

Shakam Paa

Shakam Paa is a robust dish made with dried beef, which is rehydrated and then cooked with dried chillies and sometimes potatoes or green beans. The beef is chewy and flavorful, offering a distinct taste that pairs well with Bhutan's staple red rice.

Shakam Shukam Datshi

Combining the elements of Ema Datshi and Shakam Paa, Shakam Shukam Datshi is a spicy dish made with dried white chillies and dried beef in a cheesy sauce. The white chillies used in this dish are less spicy than their red counterparts, providing a different level of heat.

Jaju Soup

Jaju is a traditional Bhutanese soup made with a variety of green leafy vegetables and sometimes milk or cheese. It can include spinach, turnip leaves, or mustard greens, and is a light and nutritious addition to any meal.

Bhutanese Desserts

Khur-le

Khur-le are Bhutanese pancakes made from buckwheat or wheat flour. They are often served with homemade butter or cheese and can be either sweet or savory, depending on the accompanying toppings or fillings.

Zow Shungo

Zow Shungo is a simple Bhutanese dessert made from red rice that is leftover from previous meals. The rice is fried with dried vegetables and seasoned with butter, sugar, and sometimes cheese, creating a sweet and savory treat that utilizes staple ingredients in a resourceful way.

Bja Sha Maroo

Bja Sha Maroo is a Bhutanese black lentil fritter that can be served as both a savory snack or a sweet dessert. When made for dessert, the fritters are coated with a drizzle of honey or syrup, providing a simple yet satisfying end to a meal.

Ara

Ara is a traditional Bhutanese alcoholic beverage made from rice, maize, millet, or wheat. It can be served warm or at room temperature and is often offered during special occasions and religious ceremonies. While not a dessert in the typical sense, Ara is a customary way to conclude a festive Bhutanese meal.