Cuisines of Bhutan
Rice is a staple of Bhutanese cuisine. Both white and red rice grown is eaten by the Bhutanese people. Red rice is like brown rice but with a nutty taste. Corn and buckwheat cultivated in proportion to make noodles and flatbread are popular in Bumthang. Vegetables include tomatoes, turnips, onions, greens such as spinach, green beans, hot peppers and radishes. Flavorings are used generously and many of the stews and dishes are spicy and hot. Other dishes with spices like cardamom, ginger, turmeric are often used. The cuisine includes meats such as beef, chicken, pork, yak and goat, but many vegetarian dishes are popular with the Buddhists.
Beverages include butter tea, beers from cereal grains and rice wine. Dumplings and noodles are popular snack foods. The food in Bhutan is does have a Indian and Chinese influence in general.
- “Ema datshi” is a national dish. It is a spicy stew with green chili peppers and cow milk cheese.
- “Momos” – popular dumplings stuffed with meat.
- “Paksha Paa” is a pork and spicy red chili dish.
- “Jasha Maru” is spicy chicken and tomatoes served with rice.