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Bhutan has a cuisine that’s just as unique as the country itself. If you’re a foodie, Bhutanese food will be a delightful adventure.
What makes Bhutanese cuisine stand out is the use of fresh, local ingredients. One thing you’ll quickly notice is the love for spicy flavors especially chilies, which are a must in almost every dish. The staples of Bhutanese cuisine include grains like red rice, buckwheat, and maize, and you’ll find plenty of dried beef, pork, lamb, and yak meat on the menu. Soups and stews are also popular, often filled with local veggies and meat.
Here are the Bhutanese dishes that give you a unique and authentic experience. These cuisines are a must-try when traveling in Bhutan!
Ema Datshi
Ema Datshi is Bhutan's national dish and a favorite across the country. The name says it all: "Ema" means "chilies," and "Datshi" means "cheese" in Dzongkha, the local language. This dish is a spicy, cheesy comfort food that’s a big part of everyday life in Bhutan.
At its core, Ema Datshi is made with chilies and cheese. The chilies can be fresh green or dried red, sliced lengthwise. If you’re not a fan of too much heat, you can remove some of the seeds. Along with the chilies, you’ll find chopped onions or spring onions and garlic.
To cook it, everything goes into a pot with a bit of water and is simmered until the chilies are tender. Butter is often added for extra richness, but that’s optional. The key ingredient is the cheese, or "Datshi," which is usually homemade from cow’s or yak’s milk. The cheese is cut into cubes, added to the pot, and melted until everything is well combined. Depending on the cheese, you might need to add a bit of salt at the end.
Ema Datshi is never exactly the same twice. Every cook has their own way of making it, so some versions might be more watery, while others are richer and stickier with cheese. You’ll also see different types of chilies used, like green, red, or even white chillies.
It is served hot, usually with a side of steamed rice to balance out the spice. If you love spicy food, you can always add more chilies.
While Ema Datshi is delicious, it’s also pretty rich and high in fats and sodium because of the cheese and butter. So, it might not be the best choice if you’re watching your diet. But it’s definitely a dish you have to try if you’re ever in Bhutan!
Shamu Datshi
Shamu Datshi is another Bhutanese favorite that’s just as comforting as it sounds. In Dzongkha, "Shamu" means "mushroom," and "Datshi" means "cheese." This dish is a close cousin to the popular Ema Datshi, but instead of chillies, the key ingredient here is fresh, earthy mushrooms.
Bhutan is rich in natural forests, and locals often gather a variety of mushrooms, especially during the spring and summer months. These freshly picked mushrooms are what make Shamu Datshi special not just because they taste great, but also because they’re packed with health benefits.
Shamu Datshi is prepared by rinsing the mushrooms and green chillies. Squeezing out any excess water from the mushrooms, then cutting them in half (or into quarters if they’re large). The green chilies are also cut lengthwise.
Next, the mushrooms and chilies are placed in a pot with some water, oil, and salt. The mixture is cooked on high heat until the mushrooms are halfway done. Then, the cheese is added, and the pot is covered again until the cheese starts to melt. After turning off the heat, the dish sits for a few minutes before giving it a good stir. Then garnished with fresh coriander leaves.
Just like Ema Datshi, Shamu Datshi is typically served hot, often with a side of red or white rice. The mushrooms add a hearty, savory flavor that pairs perfectly with the creamy cheese, making this dish a comfort food that’s hard to resist.
Shamu Datshi is not only delicious but also a bit healthier, thanks to the mushrooms.
Kewa Datshi
Kewa Datshi is a simple yet incredibly tasty dish that’s a staple in Bhutanese cuisine. In Dzongkha, "Kewa" means "potato," and "Datshi" means "cheese," so as you can guess, this dish revolves around these two comforting ingredients.
Kewa Datshi is thinly sliced potatoes cooked down with cheese and a good amount of butter or oil. Sometimes, cooks like to add a few green chilies or tomatoes for a bit of extra flavor, but the dish generally stays on the milder side, letting the potatoes and cheese take center stage.
To prepare Kewa Datshi, start by peeling and washing the potatoes. Then, slice the potatoes, onions, and tomatoes into thin pieces, and cut the green chilies into slices.
All the sliced ingredients: potatoes, onions, and tomatoes are put into a pot with some water and oil. The pot is covered and the mixture is cooked on high heat until the potatoes are about halfway done. At this point, everything is given a quick stir to prevent sticking, and then the green chilies, cheese, and salt are added. The pot is covered again, and the dish continues to cook on high heat until the cheese is fully melted.
After turning off the heat, the Kewa Datshi sits for a couple of minutes. Finally, after stirring it well and garnishing it with chopped spring onion greens or coriander, it is served hot, often with a side of rice.
In Bhutan, Kewa Datshi is a go-to dish for when you want something warm and filling. Whether you’re a fan of potatoes or just looking to try a classic Bhutanese meal, this dish is a must-try!
Shakam Ema Datshi
Shakam Ema Datshi is a flavorful Bhutanese dish that combines dried beef with the country’s beloved Ema Datshi. "Shakam" refers to Bhutanese dried beef, which is a popular and traditional way of preserving meat in Bhutan. The dried beef has a taste similar to beef jerky, but it’s thicker and not completely dehydrated, giving it a unique texture.
The key ingredient here is the shakam, which is dried beef that’s been cut into bite-sized pieces. This is then simmered with cheese, butter, and sometimes a few chilies to create a rich and delicious dish. The cheese and butter help to soften the shakam and bring out its savory flavors.
Shakam Ema Datshi is typically served hot, often with a side of rice to balance the rich flavors. The combination of the tender, flavorful beef with the creamy cheese makes this dish a favorite comfort food in Bhutan.
If you love beef or just want to try something uniquely Bhutanese, this dish is definitely worth a taste!
Shakam Paa
Shakam Paa is a dish that showcases Bhutan’s love for dried beef and chilies. As mentioned above, "Shakam" refers to dried beef, a traditional way of preserving meat in Bhutan, and "Paa" refers to the dish itself. The beef is slightly chewy from the drying process, giving it a unique texture.
The main ingredients in Shakam Paa are dried beef and dried chilies. The dried beef is cut into bite-sized pieces and cooked with a generous amount of dried chilies, making this dish both spicy and savory. Sometimes, slices of radish are added to the mix, providing a bit of crunch and balancing the strong flavors of the beef and chilies.
To prepare Shakam Paa, the dried beef is first cut into small pieces. These pieces are then cooked in a pot with dried chilies and sometimes radish. The beef retains a bit of chewiness, which contrasts nicely with the crispiness of the radish and the heat from the chilies. The dish is cooked until the beef is tender and packed with the spicy flavors of the chilies.
Shakam Paa is typically served hot, often with a side of rice to help balance the spiciness of the dish.
In Bhutan, Shakam Paa is a dish that’s both comforting and packed with flavor. If you’re a fan of spicy, meaty dishes, Shakam Paa is one to try!
Phak Sha Paa
Phak Sha Paa is a classic Bhutanese stew that combines tender boneless pork with radish and a kick of spicy red chilies. "Phak Sha" means "pork," and "Paa" refers to the dish itself.
The main ingredients in Phak Sha Paa are boneless pork, radish, and red chilies. The pork is cut into bite-sized pieces and simmered until tender. The radish adds a nice crunch and a slightly sweet flavor that balances the heat from the chilies. Sometimes, spinach is also added for extra texture and flavor.
To make Phak Sha Paa, start by cooking the pork pieces in a pot with red chilies. The chilies give the dish its signature spiciness, while the pork becomes tender and flavorful. Radish slices are added to the pot, where they cook along with the pork, absorbing the spicy broth. If you’re using spinach, it’s added towards the end of cooking so it stays fresh and vibrant.
Phak Sha Paa is typically served hot, with a side of rice. It’s a must-try!
Shakam Shukam Datshi
Shakam Shukam Datshi is a special Bhutanese dish that’s not commonly found in many restaurants. It features dried beef cooked with cheese and white chilies, creating a unique and flavorful combination.
The main ingredients in Shakam Shukam Datshi are dried beef, cheese, and white chilies. The dried beef is cut into pieces and cooked with cheese, which melts into a creamy, rich sauce. The white chilies are the standout ingredient here, adding a distinctive sour spice that sets this dish apart from more common Bhutanese meals.
Shakam Shukam Datshi is typically served hot, and it pairs well with rice, which helps balance the rich and spicy flavors of the dish. The sour spice from the white chilies gives the dish a special twist that makes it stand out.
This cuisine is a rare treat that offers a different taste experience compared to more common Bhutanese dishes. If you’re looking to try something extraordinary and truly experience a distinctive Bhutanese flavor, Shakam Shukam Datshi is worth seeking out!
Sikam Paa
If you’re a fan of smoked meats and spicy dishes, Sikam Paa is a unique Bhutanese dish you definitely shouldn’t miss.
Sikam Paa is a distinctive Bhutanese dish that features dried pork belly, known for its rich mix of fat and red meat. This dish is all about deep flavors and a satisfying texture, thanks to the traditional drying and smoking methods used.
The key ingredient in Sikam Paa is the dried pork belly. This pork belly is smoked and then sun-dried for several days, which intensifies its flavor and gives it a unique texture. Once dried, the pork belly is cut into pieces and fried up with dried chilies and radish. The dried chilies add a spicy kick, while the radish brings a bit of crunch and a subtle sweetness to the dish.
Sikam Paa is typically served hot and is best enjoyed with a side of rice. The combination of crispy pork belly, spicy chilies, and crunchy radish makes it just heaven!
Yaksha Shakam
Yaksha Shakam is a tasty Bhutanese dish that highlights the flavorful dried yak meat. If you like dried beef, you should definitely give yak meat a try because it has a unique taste and is known for being really nutritious.
Yaksha Shakam features dried yak meat, which is similar to beef but with a distinct fragrance and a slightly different flavor. The yak meat is dried into a jerky-like texture and can be prepared in various ways. One of the most popular methods is to cook it with fermented yak cheese, which gives a savory and flavorful combination.
This dish is typically served hot with a side of rice or another staple dish. The rich and flavorful combination of dried yak meat and cheese makes it a healthy and comforting meal.
Gondo Datshi
Gondo Datshi, often referred to as butter egg fry, is a beloved Bhutanese dish that takes scrambled eggs to a whole new level. Scrambled eggs mixed with creamy cheese and lots of butter, this is what Gondo Datshi is all about.
Gondo Datshi features eggs scrambled together with datshi cheese (the same cheese used in Ema Datshi) and a generous amount of butter. Sometimes, small bits of dried chili are added to give the dish a bit of spice. The result is a rich, creamy, and fragrant egg mixture that's both yummy and satisfying.
To make Gondo Datshi, start by whisking the eggs. In a pan, melt a good amount of butter, then pour in the eggs. As the eggs begin to cook, add chunks of datshi cheese and, if you like, small pieces of dried chili for a touch of heat. Stir the mixture gently until the eggs are fully cooked and the cheese has melted into a creamy sauce.
Gondo Datshi is typically served hot, often as a comforting breakfast or a side dish. This delicious treat pairs well with rice or bread.
If you’re looking for a looking for a comforting meal, Gondo Datshi is sure to hit the spot!
Momo/Hoentay
Momo and Hoentay are popular dumplings enjoyed across Bhutan, Tibet, and Nepal. While they share similarities, each has its unique twist that reflects regional flavors and ingredients.
Momo are steamed dumplings made with a white-flour dough. The filling can vary widely, including combinations of ground meat (like pork or chicken), potatoes, leeks, and sometimes vegetables or tofu. The dough is often added with a bit of yeast or baking soda to give it a lighter texture. Momos can also be deep-fried, pan-fried, or cooked in soups.
On the other hand, Hoentay, a specialty from Bhutan’s Haa Valley, is made with a buckwheat dough wrapper. This type of dough gives Hoentay a unique, nutty flavor. The filling usually consists of local spinach or turnip leaves mixed with flavourful and distinctive cheese.
Both momo and Hoentay are traditionally steamed, which keeps them tender and moist. However, they can also be enjoyed deep-fried, pan-fried, or cooked in a soup, depending on your preference.
In Bhutan, momos are often served with a spicy Bhutanese chili sauce called ezay, which adds a fiery kick to each bite. In Tibet, they are commonly paired with chili garlic sauce and pickled daikon. In Nepal, popular dipping sauces include tomato-based chutneys or sesame, peanut, or soybean-based sauces known as achar.
When in Bhutan, don’t miss out on trying both Momo and Hoentay!
Lom
Lom is a comforting Bhutanese dish made from stir-fried turnip leaves. It’s a go-to meal during the winter months when fresh vegetables are harder to come by.
Lom primarily features dried turnip leaves, which are preserved to last through the colder months. These leaves are rehydrated and then stir-fried, often with a touch of dried pork for extra flavor. The turnip leaves give Lom a rich, earthy taste, while the pork adds a savory depth to the dish.
To prepare Lom, start by rehydrating the dried turnip leaves. Once they’ve soaked up some moisture, they’re sautéed in a pan. If you’re using dried pork, it’s added to the pan as well, allowing the flavors to meld together. The cooking process is straightforward, focusing on bringing out the natural flavors of the turnip leaves and the savory pork.
Lom is typically served hot with rice making it a warm and satisfying dish during the cold winter months.
Puta
Puta is a beloved Bhutanese dish made from fresh homemade buckwheat noodles. It’s especially popular in Bumthang, a cold region in the center of Bhutan where buckwheat grows abundantly.
Puta features buckwheat noodles that are handmade, giving them a unique, chewy texture. The noodles are cooked and then spiced with chili for a bit of heat. They’re typically served with egg and scallions, which add flavor and richness to the dish.
To make Puta, the buckwheat noodles are first prepared from scratch. Once cooked, they’re mixed with chili and other spices. The dish is then garnished with sliced egg and scallions. The fresh noodles absorb the flavors of the spices, creating a hearty and satisfying meal.
Puta is served hot and can be enjoyed as a main dish or as part of a larger meal. In Bhutanese culture, Puta is also offered as a food offering to gods (tshok) and priests.
Tshampa
Tshampa is a traditional Bhutanese staple made from whole wheat flour. It’s a versatile food that serves as a comforting filler and pairs well with various dishes.
Tshampa is a doughy starch made from whole wheat flour. It’s simple but filling, providing a satisfying base to accompany a range of Bhutanese meals.
To prepare Tshampa, whole wheat flour is mixed with water to form a dough. This dough is then rolled into small balls using your fingers. The balls of Tshampa are typically served alongside other Bhutanese dishes, such as Ema Datshi, where they help balance out the flavors and add a bit of texture.
Tshampa is usually eaten with other dishes, particularly those with rich or spicy sauces. The doughy balls can be used to scoop up and soak up the flavors from dishes like Ema Datshi.
Chogo (chhurpi)
This is not a cuisine but a must-try snack. Chogo, also known as Chhurpi, is a traditional yak cheese popular in Nepal and Bhutan. It comes in two varieties: soft and hard. Chogo is made from yak milk and has a unique place in Bhutanese snacks. The soft variety is often eaten as a side dish with rice, while the hard variety is chewed like betel.
Hard Chogo is made with buttermilk, which is boiled until a solid mass forms. The solids are separated from the liquid, wrapped in a thin cloth, and hung to drain. The result is a soft, white cheese similar to Italian ricotta. It has a mild taste but can develop a tangy flavor if left to ferment a bit.
To make the hard variety, the soft chhurpi is pressed in a jute bag to remove excess water. After drying, it’s cut into small cuboidal pieces and hung over a fire to harden further. This process gives it a tougher texture that’s perfect for chewing.
How to Savor Bhutanese Cuisine the Traditional Way?
Here’s how to eat like a local:
Use Wooden Bowls
In Bhutan, meals are often served in beautiful wooden bowls. They’re traditional and add a special touch to your food. Even though modern dishes are sometimes used, wooden bowls are still a big part of the experience.
Eat with Your Hands
Forget forks and spoons, eating with your fingers is the traditional way in Bhutan. It’s not just for tradition’s sake; using your hands helps keep those wooden bowls in good shape, without scratches from metal utensils.
Use the Rice Ball Technique
A fun Bhutanese trick is to shape a bit of rice into a small ball with your fingers. You use this rice ball to scoop up your dishes. It’s a tasty and practical way to enjoy your meal.
When diving into Bhutanese cuisine, grab those wooden bowls, use your hands, and give the rice ball method a try!
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