Local Cuisine
Discover the Rich Flavors of Bhutanese Cuisine: Delve into the vibrant culinary tapestry of Bhutan with iconic dishes like Ema Datshi, Jasha Maru, Shakam paa, Suja, and Phaksha paa. Explore the intricate blend of spices, textures, and traditions that define Bhutanese cooking. From fiery chili and cheese combinations to hearty meat stews, each dish tells a story of Bhutan's culture and heritage. Join us on a culinary journey through the heart of Bhutan's local gastronomy.
Ema Datshi
Ema Datshi is a popular stew made of chillies and cheese in Bhutan. And is also the national dish of Bhutan. You’ll eat ema datshi not only every day when you’re in Bhutan, but likely for just about every meal when you’re in Bhutan. The chilies, which can be either fresh green chilies or dry red chilies, are sliced lengthwise, and cooked with datshi, which is local Bhutanese cheese, and plenty of butter for good measure. It is undisputedly the foremost widespread dish within the country, and any discussion concerning Bhutanese food cannot go without the mention of Ema Datshi. You cannot miss having this delicious dish of Bhutan when you visit the country.
Jasha Maru
Delight in the heartwarming flavors of Jasha Maru, a traditional Bhutanese chicken stew, or sometimes called a chicken curry which usually is made from on-the-bone chicken. Jasha Maroo is a Bhutanese dish that is sort of a spicy stew or curry that is formed with diced chicken, onion, garlic, chillies, tomato, ginger and coriander leaves. Ginger provides this dish with its essence. It should be served with a generous portion of broth and rice. Simmered with an array of aromatic spices, this soul-soothing dish captures the essence of Bhutanese comfort food. Immerse yourself in the rich flavors and tender textures that make Jasha Maru a beloved culinary treasure.
Shakam paa
While exploring the national foods of Bhutan, you will come across dishes known as Paa. These are essentially gravies with vegetables and a variety of meats that you can choose from, based on your personal preferences. Shakam Paa is the non-vegetarian version of the Bhutanese datshi the most popular dish in Bhutan because of its unique flavours. Shakam (dried beef) is cut into bite-size pieces and simmered down with butter and cheese, cooked with dry chilies, potatoes, onions, and radishes. It is mostly cooked in a pot and served alongside a portion of rice.
Suja
Quench your thirst with a cup of Suja (Suja is the Bhutanese term for butter tea) the authentic butter tea of Bhutan. Butter tea, which is the drink of choice throughout Tibet and parts of Nepal as well, is tea which can be made with regular tea leaves or mountain herbs, churned with butter and salt. The saltiness of butter tea might surprise you at first, but it’s something that can grow on you. Served hot, Suja is a perfect companion for chilly mountain evenings, offering a delightful balance of flavors and a glimpse into Bhutanese tea-drinking traditions. This unique beverage combines the richness of butter with the subtle bitterness of tea, resulting in a comforting and invigorating drink.
Phaksha paa
Experience the robust flavors of Phaksha Paa, a tantalizing pork dish cooked with radishes and spices. Along with beef and yak, pork is also widely loved throughout Bhutan, perhaps the most of all meats. Phaksha Paa is a popular Bhutanese pork dish comprising pork slices stir-fried with whole red dry chillies, ginger, and bok choy. Paa could be a curry with gravy or a meaty stew. The succulent pork slow-cooked to perfection, blends harmoniously with the earthy sweetness of radishes, resulting in a symphony of flavors that showcases the artistry of Bhutanese culinary techniques. The result is another staple Bhutanese dish that goes great with rice and mixed in with some datshi dishes.
