Bhutanese Food - 19 Local Dishes That You Must Try!

Bhutanese cuisine is dominated by red rice, buckwheat, and maize. The local staple includes things like dried beef, pork, chicken, lamb, yak meat, and various soups and stews. Famous worldwide, momos and noodles are the most popular snacks in Bhutan. A lot of Indian and Chinese food is also available throughout the country.

Here is the list of best dishes to eat in Bhutan:

1. Ema Datshi

Ema Datshi, Food of Bhutan, Bhutanese Dishes — Ema Datshi With Rice (Source)

'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

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

Red Rice, Food of Bhutan, bhutanese dishes — 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

Food of Bhutan, Bhutanese Dishes — 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, Food of Bhutan, Bhutanese Dishes — 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

Bhutanese Butter Tea, Food of Bhutan, Bhutanese Dishes — 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

Ara Drink, Food of Bhutan, Bhutanese Dishes — 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, Bhutan Food, Bhutanese Cuisine — Zow Shungo (Source)

As the term, Zow - which means splendid suggests, this dish is a popular favourite 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

Jaju Soup, Food of Bhutan, Bhutanese Cuisine — 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

Jasha Thsoem, Bhutan Food, Bhutanese Dishes — Source

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, Food of Bhutan, Traditional Bhutanese Cuisine — 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.

16. Puta

Puta, Bhutan Food, Bhutanese Dishes — Buckwheat Noodles in Bhutan (Source)

Puta is a type of traditional Bhutanese noodles. They are a healthy alternative to the regular noodles, as they are made from buckwheat. They are generally served boiled, but can also be stir-fried in oil. They can be spiced up by adding different sauces and sauteed vegetables. Serving as an alternative to rice, buckwheat noodles serve as one of the staple foods in Bhutan.

17. Momos

Momos, Food of Bhutan, Bhutanese Cuisine, Bhutan Street Food — Momos, a popular South Asian delicacy (Source)

Having migrated from Tibet and Bhutan to many regions of India, especially north India - momos have firmly established themselves as one of the most popular street foods, and give serious competition to the likes of chaats and vada-paavs, the traditional Indian street favourites. Bhutan serves some extremely tasty options for this snack. These steaming hot dumplings have a variety of stuffings - including minced beef, pork and other meats, as well as vegetables like cabbage. Cheese momos, mixed with spices, are also a popular option. Apart from the steamed varieties, there are deeply fried momos as well. They are eaten with hot chilli sauces called ezay.

18. Hoentay

Hoentay, Bhutan Food, Bhutanese Dishes — Hoentay, A Variation To Momos From Haa Valley (Source)

An alternative to the famous dish of momos, Hoentay originates from the Haa Valley of Bhutan. They are made from the Bhutanese buckwheat and are steamed or fried with different stuffings of green leafy vegetables, cheese and meat. They are also served with the Bhutanese chilli sauce ezay.

19. Khatem

Khatem, Food of Bhutan, Bhutanese Cuisine — Khatem, a delicious Bhutanese preparation of Bitter Gourd (Source)

Khatem is a preparation of bitter melon or bitter gourd, generally the Indian variety. It is sliced up thinly and fried in butter, and seasoned. It is a tasty snack for all times.

Some other food items to sample when in Bhutan would include momos, dumplings which are made with buckwheat and are filled with spinach, cheese, turnips and other ingredients, eaten with a spicy sauce called Ezay and which are a speciality of the Haa Valley along with other buckwheat dishes. Goep is another popular dish which is made with tripe which is stir-fried with green onions, chillies and vegetables. The list doesn't stop at that. As one explores more, one will come across more exotic dishes (probably not any less spicy) and leave with an overall wonderful experience of tingling taste buds.