Bhutan’s local food is a blend of simplicity, spiciness, and comfort. Reflecting the rich history and primary religion, Buddhism, Bhutanese cuisine combines local staples with influences from Chinese, Tibetan, and Indian traditions.
Buddhism and Climate:
Buddhism and the cold weather significantly influence Bhutanese cuisine. The cuisine embodies Bhutan's heritage and environment, with spiciness being a primary flavor to combat the cold and bitter mountain winds. Chilis are integral, often serving as the main ingredient rather than just a condiment. Bhutanese chilis are incredibly hot, capable of making an average person sweat and feel the heat intensely after a few bites.
Meal Culture
Staple Foods:
Chili, unpolished red rice, cheese, and meat form the cornerstone of Bhutanese meals. Vegetables like river weed, spinach, asparagus, green beans, and fiddlehead greens are commonly used, often mixed with cheese and chili.
Non-Vegetarian Fare:
Dishes include chicken, mutton, yak meat, beef, and pork. Meals are often accompanied by a red chili paste for those wanting extra heat.
Dining Traditions:
Food is traditionally served in wooden bowls, and locals eat with their hands to fully savor the flavors.
Dining and Tourism
Tourist-Friendly Options:
With the growth of tourism, Bhutanese restaurants offer buffet systems, which are popular among tourists due to the lengthy preparation time of à la carte dishes. Buffets typically feature a mix of local and Indian dishes.
Indian Buffet:
Typical items include vegetable salad, roti (phulkas), a desi sabzi (usually aloo matar in gravy), stir-fried veggies, dal (boiled lentils with minimal seasoning), red rice, white rice, and desserts like gulab jamuns or rasgullas.
Local Produce
Agriculture:
Agriculture is vital to Bhutan's economy, with red rice and buckwheat being major crops. Potatoes and apples are also abundant, while other fruits, vegetables, and grains are grown in smaller quantities. Bhutan imports most of its food from neighboring countries, primarily India.
Meat Consumption:
Due to religious beliefs, Bhutanese do not kill animals for food. Most meat is imported or comes from animals that have died naturally
Must-Try Dishes
Ema Datshi:
The national dish, a mix of whole green chili and melted cheese, eaten with rice.
Shamu Datshi:
Shamu Datshi: A variant of ema datshi with oyster mushrooms in a cheesy gravy, served with rice.
Kewa Datshi:
Potatoes cooked in cheese and chili, served with rice. Ngakhagchu datshi is a similar dish made with asparagus.
Red Rice:
Widely eaten, unpolished, and partially milled, it cooks faster and pairs well with spicy curries.
Phaksha Paa:
Boneless pork shoulder cooked with vegetables and red chili powder, topped with dried pork and fresh green chili, served with rice. Norsha paa is the beef variant.
Momos:
Dumplings filled with minced pork, beef, cabbage, or cheese, served with a spicy red chili dip.
Khatem:
Fried bitter gourd slices, often served as a snack. Fried yak skin is also available.Khatem: Fried bitter gourd slices, often served as a snack. Fried yak skin is also available.
Bhutanese cuisine, with its unique blend of flavors and influences, offers a rich and spicy culinary experience that warms the body and soul.
Fried bitter groud slices, often served as a snake.