Food in Bhutan

 'Datshi' in the Bhutanese language of Dzongkha means 'cheese', which is what they use in a number of dishes, the most popular being Ema Datshi which is like a stew made from chilies and cheese ('Ema' means chilies) and might prove to be too spicy for some. Bhutan's national dish is unarguably the country's most popular dish, and any discussion about Bhutanese food cannot go without the mention of Ema Datshi. The chilies are split lengthwise with their seeds and ribs removed and are mixed with cheese, garlic, water, and some oil. Is this a special kind of farmer's cheese that doesn't dissolve in water and is hardly found outside this nation? Onions and tomatoes are also added sometimes. Yak cheese might also be used. There might be small variations in the preparation of Ema Datshi throughout the nation (such as the consistency of liquid), but the ultimate essence remains. Other variations of this dish is worth trying.

2. Shakam Datshi

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Shakam Datshi is another form of this dish that is made from dried Bhutanese beef, which is a very popular meat. The beef is dried and preserved but not completely dehydrated. This is then simmered in cheese and butter. 

3. Khewa Datshi

Khewa Datshi involves chilies with potatoes that are usually cut into thin slices and then cooked with cheese and butter. Tomatoes and chilies may also be added for some flavor. Shamu Datshi consists primarily of mushrooms and cheese and is prepared similarly. These dishes are eaten with a generous helping of red or brown or white rice.

4. Red Rice

Bhutanese Red Rice With Chicken and Spinach (Source)

Except for the Bumthang region where buckwheat food items are more popular, red rice is one of the staple foods of the Bhutanese people. It is a medium-grain variety of rice that is grown in the Kingdom in the Eastern Himalayas. It has been grown for a number of years in the fertile soil of the Paro Valley which receives the benefit of mineral-rich glacier water. It cooks faster than other rice varieties because it is only partially milled, i.e. some of the bran is left on the rice and after being cooked acquires a reddish-brown tinge. Being gluten and wheat-free and rich in minerals, it is highly nutritious as well. This rice is earthy and nutty to taste and goes well with dishes with a bold flavour. The Bhutanese often accompany this with dishes containing mushrooms and chillies such as Ema Datshi, Shamu Datshi, Khewa Datshi and some other cheese-based and meat-based dishes as well.

5. Jasha Maroo or Maru

Jasha Maru (Source)

Another dish worth tasting would be the Jasha Maroo which is like a spicy stew or curry which is made with diced chicken, onion, garlic, chillies, tomato, ginger and coriander leaves. Ginger gives this dish its essence. It may be served with a generous portion of chicken broth. Beef may also be used in place of chicken. This is usually served with red rice as it is in case of most Bhutanese dishes.

6. Phaksha Paa

Phaksha Paa (Source)

Paa is a curry with gravy or a meaty stew. Phaksha Paa highlights another favourite item of the Bhutanese people - pork. This dish is made of pork slices stir-fried with whole red dry chillies (yet another spicy dish), ginger and Bok Choy. Bok Choy is also known as White Mustard Cabbage or Pak Choy and is peppery to taste and has a celery-like stalk with dark leaves. It is used not only in stews like this but also in fresh salads. Mountain vegetables such as radishes and spinach may also be added in Phaksha Paa. This is often eaten along with rice and Datshi dishes. 

7. Shakam Paa

Shakam Paa which is rich in protein, consists of dry beef slices cooked with dry chilies, potatoes, onions, and radishes. It is mostly cooked in a pot and served alongside a portion of rice. 

8. Sicaam Paa

Sicaam Paa is another version of this dish that employs sun-dried pork belly, which is then fried along with dry chilies.

9. Yaksha Shakam

Yaksha Shakam is a version of this dish that substitutes pork with dried yak meat.

10. Suja

Suja (Source)

Tea is frequently consumed in Bhutan but is a little different. The locals mostly indulge in butter tea, also known as Suja or Po Cha or Goor Goor which is usually served after meals and is found to be quite comforting in the cold weather. Fermented yak butter is made from fresh yak milk. This butter is then boiled along with tea leaves and water. It is a frothy drink that tastes more like butter than tea, and its salty taste might surprise some. Butter tea is also relished in Tibet and parts of Nepal as well. Suja can also be made with cow's butter.

11. Ara

Home-made Ara, Traditional Drink of Bhutan (Source)

Ara (or Arag) is the traditional alcoholic beverage in Bhutan. It is made by fermenting or distilling rice, wheat, maize, millet, barley or buckwheat and is usually creamy, whitish or clear in appearance. It has a very strong smell and taste. Sometimes Ara is also heated with butter and eggs to make it a more wholesome beverage. There are also other drinks like Banchang and Sinchang which are made by fermenting grains with homemade yeast. Sinchang is a cool drink whereas Banchang is a hot drink.

12. Zow Shungo

Zow Shungo (Source)

As the term, Zow - which means splendid suggests, this dish is a popular favorite among the Bhutanese cuisine. It is made from leftover vegetables and red rice and can be prepared quickly and easily. It is a healthy option that ensures you do not have to throw away any leftover veggies.

13. Jaju Soup

Home-made Jaju Soup (Source)

Jaju is a traditional Bhutanese soup, generally served along with other dishes as aside. It is made up of green leafy vegetables like local spinach, or even turnips. The broth is prepared with milk and butter. Sometimes, cheese is also added to the preparation to make it heartier, and tastier.

14. Jasha Tshoem - Spicy Stew

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Jasha Tshoem is a spicy Bhutanese stew prepared with beef and flavoured up with ginger-garlic, onions, chilli pepper and sometimes mushrooms.

15. Khur-le

Khur-Le, A Traditional Bhutanese Breakfast (Source)

Khur-le is a traditional hearty Bhutanese breakfast, ideal for cold climates. It is a pancake made out of buckwheat, barley or wheat flour. It serves as a good combination of other Bhutanese dishes like ema or shakam datshi, or with eggs and sauces.

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