One of the most memorable aspects of traveling is the food of the country – an integral part of defining a nation’s culture. In Bhutan, the amazing and delicious Bhutanese cuisines are all very common and well represented throughout Bhutan. The foods are a blend of many things. To have a memorable food experience, we encourage travelers to venture beyond their comfort zone to eat a mix of authentic Bhutanese food dishes, although there are definitely some crossovers, especially with Tibet.
Despite the variety, we recommend 20 must-eat dishes around the country – if you travel to Bhutan. Bhutanese cuisine features a lot of cheese. These dishes are served with both white rice and red rice – very healthy and nutritious – in Bhutan.
- Ema Datshi – (chilies and cheese): Ema Datshi is most famous traditional Bhutanese dish in the country. It is a spicy curry prepared by using available cheese of Yak and cow with garlic, oil, split chilies, onion, and tomatoes. In fact, this is added to every dish you eat in Bhutan.
- Kewa Dathsi (potatoes and cheese): Kewa Datsi is also one of the most popular dishes in Bhutan. It is usually prepared in a similar way to ema datsi but with very few chilies without being spicy.
- Shamu Dathsi (mushrooms and cheese): Shamu Datshi is also one of the other day-to-day vegetables common in Bhutan not just because of its taste but also because of its health benefits. It is prepared with different mushrooms mixed with cheese.
- Shakam Datshi (dried beef and cheese): Prepared by using a dried beef mixture with cheese and little chilies, Shakam Datshi (dried beef and cheese) is like Ema Datshi popular among the Bhutanese locale. Dried beef is finely chopped into bite-sized pieces and simmered with cheese.
- Shakam Paa (dried beef slices and cheese): Shakam Paa is a magical Bhutanese dish cooked by using dried beef slices of dried red chilies and sometimes slices of radishes. Chilies are usually tossed so that the spicy essence seeps into the whole meat. And it is a very popular dish among the Bhutanese.
- Phaksha Paa (pork slices with red chilies): Phaksha Paa is a classic Bhutanese stew of strips of boneless pork cooked with red dried chilies, garlic, onion, ginger, and most preferably radish. It is one of the most popular dishes during special occasions such as New Year celebrations with large family gatherings.
- Sikam Datshi (dried pork and cheese): Sikam Datshi is finely chopped dried pork into bite-size pieces cooked with cheese – little chilies are added similar to Shakam Datshi.
- Sikam Paa (dried pork slices and cheese): This dish is prepared by using dried pork cut into slices fried with dried chilies and dried spinach as the main menu accompanied by other curries.
- Yak Sha Paa: Yak Sha Paa is dried yak meat fried with spinach. It is also a popular incredible dish in the country but mostly rare and can be considered exclusive too.
- Jasha Maroo (spicy chicken): Jasha Maroo is the traditional chicken dish of Bhutanese prepared using small pieces of chicken mixed with garlic, ginger, chiles, and tomato sauce.
- Goep: Goep is slices of tripe fried with dried chilies and green onion. Green vegetables are also added to compliment Goep and they can be spicy.
- Lom (dried turnip leaves): Lom is dried turnip leaves cooked with any meat – both dry and wet – adding the ingredients of garlic, ginger, chilies, and tomatoes. It is popular among northern Bhutanese.
- Khatem: Khatem is a preparation of bitter melon or bitter gourd which is sliced and fried before being served. It is usually crispy making it a great supplement with any dish.
- Ezay: Eazy is full of chilies mixed with tomato, onion, garlic, and cheese. It is roasted or fried, crushed dried or wet chilies mixed with onions or garlic, and a sprinkle of cheese. This is essentially served all the time with anything – rice, dumplings, and noodles.
- Momo (dumplings): Momo is prepared by filling minced pork or beef, cabbage, or fresh cheese mixed with spices such as garlic, ginger and coriander. Momo is a dish popular throughout the country and can be found in the streets, in small eateries, and in infancy high-end restaurants.
- Hoentay: Hoentay is a sweet dumpling made from refined buckwheat flour stuffed with turnip leaves, amaranth seeds, cheese, and butter. This is a traditional dish in Bhutan that originates from the valley of Haa District especially prepared for a popular festival “Lomba” which is now available in some specific restaurants in the town.
- Puta: Puta is buckwheat noodles mixed with skimmed milk with little chili powders. This delicious traditional noodle is especially common in the Bumthang region of Bhutan. And it is also available in some specific restaurants in the towns.
- Bathub (porridege): Bathub is prepared with rice flour or wheat flour. The dough is kneaded and flattened, then cut into strips. These strips are boiled in water adding bones and any green vegetables including potatoes.
- Thuep (rice porridge): Thuep is prepared using cooked rice with a lot of warm water added with beef bones and small chunks of cottage cheese for vegetarians. Sichuan pepper and chili flakes are also added for the taste. This dish is a part of every celebration and important occasion in Bhutan.
- Selroti: Selroti is a homemade doughnut prepared with rice flour, sugar, butter, cardamom, and cloves. Among the food in Bhutan, Selroti is common among the southern Bhutanese and is usually found in the southern region of Bhutan. But now, it can be found in many restaurants across the country. It is prepared on special occasions, especially in the festive season.
