The most distinctive characteristic of Bhutanese cuisine is its spiciness. Chilis 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.
The following is a list of some of the most popular Bhutanese dishes:
This is the National Dish of Bhutan. A spicy mix of chilies and the delicious local cheese is known as Datshi. This dish is a staple of nearly every meal and can be found throughout the country. ….
Variations on Ema Datshi include adding green beans, ferns, potatoes, and mushrooms or swapping the regular cheese for yak cheese.
The best Momo in Bhutan with more Tibetan-style dumplings is stuffed with pork, beef, or cabbages and cheese. Traditionally eaten during special occasions, these tasty treats are a Bhutanese favorite.
Pork cooked with spicy red chilis as while as green chilis also. This dish can also include Radishes or Spinach. A popular variation uses sun-dried (known as Sicaam). Hoentoe: Aromatic buckwheat dumplings stuffed with turnip greens, datshi (cheese), spinach, and other ingredients.
Spicy minced chicken, tomatoes, and other ingredients are usually served with rice.
Red rice and white
This rice is similar to brown rice and is extremely nutritious and filling. When cooked it is pale pink, soft, and slightly sticky.
Though the popularity of tripe has diminished in many countries. It is still enjoyed in Bhutan. Like most other meat dishes, it is cooked with plenty of spicy chilis and chili powder.