The most distinctive characteristic of Bhutanese cuisine is its spiciness. Chillis are an essential part of nearly every dish and are considered so important that most Bhutanese people would not enjoy a meal that was not spicy.
Rice forms the main body of most Bhutanese meals. It is accompanied by one or two side dishes consisting of meat or vegetables. Pork, beef and chicken are the meats that are eaten most often. Vegetables commonly eaten include Spinach, pumpkins, turnips, radishes, tomatoes, river weed, onions and green beans. Grains such as rice, buckwheat and barley are also cultivated in various regions of the country depending on the local climate.
Traditional Bhutanese Dishes to try
Ema Datshi – A vegetarian dish made of chili and cheese.
Phak Sha Laphu – Stewed pork recipe with radish.
Yak Skin – Fried and served as a snack.
No Sha Huentseu – Stewed beef dish with spinach.
Phak Sha Phin Tshoem – Pork with rice noodles.
Bja Sha Maroo – Chicken in garlic and butter sauce.
Momos – Chicken, pork, or cheese mouthwatering dumplings.
Dal Bhat – Simple rice and lentils.
Kewa Datse – Potatoes with cheese sauce.
Barthu – Fried noodles or noodle soup.
Ezays – Spicy dips containing chopped onions and chili with cheese or red chili paste.
Thueb – Porridge made from rice or flat noodles, topped with fried meat.
Jasha Maroo – A curry minced chicken dish. (as seen on the picture below)
Fing – Cellophane noodles that are popular with meat dishes.
Khur-le – Buckwheat pancakes (as seen on the picture below)