Ema Datshi
Ema Datshi holds the title of Bhutan's national dish and is a true testament to the country’s culinary heritage. This beloved dish is a delightful medley of fresh green or dried red chilies stewed with traditional Bhutanese cheese, known locally as datshi. The cheese, typically white in color, undergoes a transformation when sun-dried, turning a rich yellow that enhances the dish's flavor profile. The combination of the spicy chilies and the creamy cheese creates a harmonious balance of heat and richness, making it a must-try for anyone visiting Bhutan. Served hot with rice, Ema Datshi is not just a meal; it’s a cultural experience, often enjoyed in the company of family and friends.
Puta
Puta is a traditional buckwheat noodle dish hailing from the picturesque Bumthang Valley. Resembling Japanese soba noodles, Puta is crafted using a unique puta machine, which shapes the buckwheat into long, slender noodles. After being boiled in a bamboo strainer, the noodles are stir-fried with a vibrant mix of ingredients, including onions, chilies, scallions, and occasionally eggs. The dish is finished off with a sprinkle of Sichuan pepper, adding an aromatic and slightly numbing flavor that elevates the dish. Puta is often enjoyed as a hearty meal, showcasing Bhutan’s use of local ingredients and traditional cooking methods.
Momos
Momos are a delightful treat that reflects Bhutan’s culinary influences from neighboring regions, especially Tibet and Nepal. These savory dumplings, made from wheat flour, are stuffed with a variety of seasonal fillings, including meats, onions, and cabbage. Once filled, they are expertly steamed in a specialized momo steamer, resulting in tender, flavorful dumplings that are served hot. Typically accompanied by ezay, a spicy red chili sauce, and a comforting momo soup, these dumplings are a favorite among locals and visitors alike. Momos can be found at street stalls and restaurants throughout Bhutan, making them an essential part of the Bhutanese culinary experience.
Jasha Maru
Jasha Maru is a flavorful chicken stew that embodies the essence of Bhutanese cooking. Tender pieces of chicken are combined with an aromatic blend of garlic, onions, tomatoes, ginger, and chilies, creating a rich and spicy broth. This stew is garnished with fresh coriander or drizzled with ezay, enhancing its vibrant flavors. The robust taste is achieved through the use of chicken bone stock, which is simmered with salt to deepen the dish's complexity. Best enjoyed with a generous serving of rice, Jasha Maru is a heartwarming meal that highlights Bhutan’s love for hearty, spice-infused dishes.
Phaksha Paa
Phaksha Paa is a quintessential Bhutanese dish featuring succulent boneless pork cut into large slices and cooked with dried whole red chilies. This dish exemplifies Bhutan's fondness for spice and flavor, as the pork is first stir-fried to perfection before being simmered with sautéed chilies, onions, and vegetables. The combination of the tender pork and fiery chilies can be prepared either as a thick stew or a flavorful gravy. Served hot with rice, Phaksha Paa is a staple in Bhutanese households, celebrated for its satisfying taste and heartiness.
Kewa Datshi
Kewa Datshi is a beloved dish in Bhutan that beautifully marries potatoes (kewa) and cheese (datshi). This dish is particularly popular among the younger generation and is perfect for those who prefer a milder flavor compared to the fiery Ema Datshi. In Bhutan, potatoes hold a revered status, often regarded as the second most important vegetable after chilies. The creamy cheese complements the soft, boiled potatoes, resulting in a comforting and indulgent dish. Served with rice, Kewa Datshi offers a delicious option for those looking to explore Bhutan's culinary delights without overwhelming heat.
