20 Best Bhutanese Dishes You Must Try

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Best bbhutanese dishes

Bhutan is considered as one of the cleanest cities in the world. They have a strong culture, and the tourists are enthralled by the traditions. Not many people are aware of the rich flavors of their food.

So, have a look at some of the Bhutanese dishes to take your taste buds on a rollercoaster ride:

1 Ema Datshi

Ema Datshi is a traditional stew of Bhutan made from Yak Cheese and lots of chilies. It is known that Bhutanese people love chilies and cheese, and that is the reason many Bhutanese dishes are spicy and cheesy. This dish is also known as the national dish of Bhutan. The main ingredients are Garlic, Yak Cheese, Split Chilies, Oil, Onion, and Tomatoes. It is usually eaten with red rice.

Ema-Datshi

2 Jasha Maru

Jasha Maru is another popular Bhutanese dish. It is prepared using onions, tomatoes, chicken, ginger, and garlic. Caution is advised before consuming this fish as it is one of the spiciest Bhutanese dishes. It is normally served with Red rice just like other authentic dishes.

Jasha-Maru

3 Zow Shungo

Bhutanese are known for not wasting things and believe in using the leftovers. Zow Shungo is a perfect example where it is made from red rice and leftovers of vegetables. Many people love to make this dish as it is effortless and helps in cutting down food wastage.

Zow-Shungo

4 Dumplings

Dumplings are one of the most widely eaten Asian food. They are also an integral part of Bhutanese cuisine. They are known to serve the best dumplings in the entire world. Many varieties with fillings of pork, chilies, beef, and cheese are available.

Dumplings

5 Goen Hogey

Many Bhutanese dishes are heavy in meat content, but this dish is an exception. It is one of the lightest Bhutanese dishes made using sliced cucumbers, onions, cilantro, datshi cheese, and chili flakes. Consumption of these dishes will leave you refreshed, and is popularly enjoyed with Sichuan pepper zheng.

Goen-Hogey

6 Suja

Yak is the main source of wool, milk, and other dairy products in Bhutan. Their beverages are also made from Yak Milk. Tea consumed in Bhutan is different from other nations. Suja is a tea made from Yak milk and fermented Yak butter which also helps in combating cold. It is popularly consumed all over Bhutan.

Suja

7 Puta

Puta is a staple diet of Bhutanese Cuisine which is a complete meal. The noodles are prepared from buckwheat, which is healthy. It is a good substitute for rice dishes and is made by cooking these noodles in vegetables, meat, and sauces. Usually, these noodles are boiled; however, they are servedstir-fried in oil.

Puta

8 Shakam Datshi

Shakam Datshi is another form of Ema Datshi popular among Bhutanese people. It is made using dried Bhutanese beef, where the beef is cooked differently while the rest is the same. It is also served with red rice just like Ema Datshi.

Shakam-Datshi

9 Shakam Paa

Shakam Paa is a delicious Bhutanese dish made using radish, ground beef, and dried chilies. The beef is chewy as it is dried and preserved before using it in the dish. It is a rich source of protein and one of the staple diets.

Shakam-paa

10 Phaksha Paa

Phaksha Paa is a stew or a gravy dish made using pork. This dish includes mountain vegetables which are cooked in oil along with spices and chilies. The pork is stir-fried in oil and then added to the dish. It is also served with red rice.

Phaksha-Paa

11 Khewa Datshi

Khewa Datshi is a popular Bhutanese dish which has chilies and potatoes which are cooked with butter and cheese. To give it some flavor, chilies and tomatoes are added. It also consists of cheese and mushrooms and prepared similarly. It is accompanied by red, brown, or white rice.

Khewa-Datshi

12 Red Rice

Red Rice is one of the staple foods of Bhutan. It is a medium grain variety of rice which grows  in the Eastern Himalayas. It cooks faster than other varieties as it is partially milled (some bran is left which acquires reddish brown color after getting cooked). It is highly nutritious as it is gluten free. It goes well with dishes that have a bald flavor.

Red-Rice

13 Ara

Ara is a traditional beverage of Bhutanese cuisine. It is made by fermenting wheat, barley, millet, rice, or buckwheat. It has a whitish, clear, and creamy appearance with strong taste and smell. It is also heated with eggs and butter to make a wholesome beverage.

Ara

14 Jaju Soup

Jaju is a traditional soup of Bhutanese cuisine served with side dishes or main course. It is made up of turnip or green leafy vegetables like Spinach. The broth is made from butter and milk. To make it tastier, cheese is also added.

Jaju-Soup

15 Khur-le

Khur-le is a traditional Bhutanese breakfast perfect for cold climates. The pancake is made from wheat, barley, or buckwheat flour. It is a great combination when served with eggs, sauces, and other main course dishes.

Khur-le

16 Hoentay

Hoentay is an alternative to a famous dish of Bhutan called dumplings. They are made from buckwheat, which is then fried or steamed with a variety of stuffing of meat, vegetables, and cheese. They are served with Bhutanese Chilli sauce.

Hoentay

17 Khatem

Khatem is made from a bitter gourd or bitter melon. It is thinly sliced and fried in butter. It acts as a perfect snack.

Khatem

18 Sikam Paa

If you love bacon, then it is given that you will love this dish. Bhutanese hang the pork bellies in the sun to dry, and that is called Sikam. These are then fried with dried chilies to give a delicious taste. It is not for health conscious; it is an oily dish.

Sikam-Paa

19 Juma

Juma is a type of Bhutanese sausage made with minced meat, rice, and spices. When you take the first bite, the taste of Sichuan pepper sends a sensation throughout the body. This is a must try dish.

Juma

20 Lom

When it becomes tough to harvest vegetables in winters, Lom comes to the rescue. Lom is turnip leaves which are dried and preserved so that they can be consumed throughout the year. To enhance the taste, the loms are cooked with dried pork, which gives a tempting flavor.

Lom