Bhutanese cuisine boasts a distinctive spiciness, with chilies integral to nearly every dish. The locals prioritize spice so much that a meal lacking heat might not satisfy most Bhutanese palates.
Rice serves as the cornerstone of Bhutanese meals, complemented by meat or vegetable side dishes. Pork, beef, and chicken are the primary meats, while commonly consumed vegetables include spinach, pumpkins, turnips, radishes, tomatoes, river weed, onions, and green beans. Grains like rice, buckwheat, and barley thrive in different regions based on the local climate.
Here are some popular Bhutanese dishes:
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Ema Datshi This is Bhutan’s National Dish, a spicy blend of chilies and local cheese known as Datshi. It’s a meal staple found across the country. Variations may include green beans, ferns, potatoes, mushrooms, or the use of yak cheese.
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Momos Bhutan’s top-notch Momos, resembling Tibetan-style dumplings, are filled with pork, beef, or cabbage and cheese. Traditionally reserved for special occasions, these delectable treats are beloved by Bhutanese.
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Phaksha Paa Pork is cooked with spicy red and green chilies, sometimes accompanied by radishes or spinach. Some versions feature sun-dried pork (known as Sicaam).
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Hoentoe Fragrant buckwheat dumplings stuffed with turnip greens, datshi (cheese), spinach, and other ingredients.
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Jasha Maru Spicy minced chicken cooked with tomatoes and other spices, typically served with rice.
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Red and White Rice Similar to brown rice, red rice in Bhutan is remarkably nutritious and satiating. Once cooked, it has a pale pink hue, a soft texture, and slight stickiness.
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Goep (Tripe) Though less popular in many countries, tripe remains a delicacy in Bhutan. Prepared with an abundance of spicy chilies and chili powder, it’s akin to most other meat dishes in its preparation.