Bhutanese special dishes and recipes is a delightful blend of flavors and textures that reflect the country's unique culture and traditions. While chili (ema) is indeed a staple, there's much more to explore in Bhutan's culinary landscape. The cuisine is rich in vegetables (dried, fresh, boiled, broiled) and dairy products, with cheese and butter being ubiquitous. Dried cheese appears in stews, aged cheese in ezeys (similar to Indian chutneys), and cheese in porridges and liquidated curd drinks. However, the diversity of Bhutanese food goes far beyond this.
Traveling across Bhutan reveals a wide range of culinary delights. For visitors with limited time in Thimphu, traditional Bhutanese cuisine can still be experienced without venturing far from the capital. Termalinca Resort and Spa's special Apa Restaurant is one such place, offering authentic Bhutanese food. Thimphu boasts a variety of dining options, from high-end fine dining to adventurous hole-in-the-wall spots.
Rice
A distinct component of Bhutanese cuisine is rice. Bhutanese people consume a lot of rice, perhaps more than most Asian countries, with Chhum Marp (red rice) being particularly noteworthy. It has a slightly nutty and gritty texture compared to white rice and is more filling. Rice is typically the first part of the meal served before adding other dishes.
Hogay Cucumber Salad
Hogay is a refreshing cucumber salad mixed with traditional local cheese. For extra heat, diced chilies and onions are added. It's the closest thing to a salad in Bhutanese cuisine, and the crunch from the cucumbers combined with the freshness is very refreshing for the palate.
Sikam Paa
Sikam Paa might intimidate at first sight, but it's a local favorite. This non-vegetarian dish consists of thick strips of pork broiled in butter with red chilies and vegetables like dried turnip leaves, radish, spinach, or potatoes. The fat content might seem overwhelming, but the slight sweetness of the chilies cooked with fresh butter and pork fat creates the most delicious meaty flavors. The vegetables soaked in pork fat are heavenly, explaining why Bhutanese people love this pork dish so much.
Jangbuli Flat Noodle Dish
For those curious about regional food without leaving the capital, Thimphu offers dishes from Bumthang in central Bhutan. Jangbuli is a flat noodle dish mixed with hot butter, pepper, chili powder, salt, and fried onions and garlic. Khuley, also from Bumthang, is buckwheat bread or pancake. It's bitter and tough to chew, but smearing butter on it first and trying it with stew balances the bitterness.
Jatsha Gongdo
Traveling west from central Bhutan, Jatsha Gongdo is a dish from Nobgang village. Similar to a Thai crispy omelet, it's made by pouring egg mixture into hot oil through a sieve. It's particularly popular in Punakha.
Lom
Lom is a braised dish of dried turnip leaves flavored with fresh butter and dried red chilies. Turnip is common in the highland regions where growing other vegetables is challenging.
Ema Datsi with Dried Beef
Ema Datsi, the national dish of Bhutan, is a must-try. It's a chilies and cheese dish, with variations in every restaurant or eatery. It can be made with dried red chilies or fresh green chilies and mixed with different types of cheese, including Indian processed cheese, fresh cottage cheese, or aged cheese.
Jaju Soup
Jaju, akin to miso in Japanese cuisine, is spinach cooked in a mixture of milk and water. It's a delicious side that helps wash down the dry meat, vegetables, and rice.
Jasha Maru Chicken Stew
For chicken lovers, Jasha Maru is a chicken stew broiled in fresh butter, minced ginger, garlic, and red chili powder. The gravy is the highlight of this dish.
Jilli Namcho Mushrooms
For vegetarians, Jilli Namcho (wood ear mushrooms) is a popular dish. Other mushroom varieties, such as chanterelles and matsutake, are also common, especially during the late summer mushroom season.
Bhutanese cuisine is indeed much more than just chili and cheese. Besides the dishes mentioned here, there are unique regional cuisines that aren't commonly available in the capital
bhutanese cuisine is indeed much more than just chili and cheese.