Rice forms the main body of most Bhutanese meals and Bhutanese cuisine is known for its spiciness and use of chilies in almost every dish.
Bhutanese cuisine also includes meats like beef, chicken, pork, yak, and goat, as well as vegetarian dishes that are popular with Buddhists. Beverages include butter tea, beers, and rice wine.
EMA DATSHI
Bhutan’s national dish, a spicy stew made with chilies, cheese, and rice. The cheese used is a locally made cottage cheese called “datshi”
PHAKSHA PAA
A popular street food dish of stir-fried pork, vegetables, and chilies. A vegetarian version is also available.
MOMO
A beloved dumpling dish with many regional variations.
KEWA DATSHI
A spicy dish made with cheese, chili, and potato.
SIKAM PAA
A prominent protein food made with dried beef, spices, and chili.
SHAMU DATSHI
A popular dish made with chanterelle mushrooms and cheese.
BHUTANESE RED RICE
A staple food with a nutty flavor and reddish-brown color.
SHAKAM DATSHI
A variation of datshi dishes made with dried beef, cheese, and butter.
goen hogay
A lighter Bhutanese dish that is an exception to the country’s traditionally meat-heavy dishes.
puta
A soft and chewy dumpling-like snack or side dish made from buckwheat flour.
