10 Best Dishes to Eat in Bhutan
by Editorial Staff
Bhutan is a small country sandwiched between two giants, India and China. Although Bhutan strives to preserve its culture, traditional local cuisine is still influenced by its neighbors. To a foreigner, a Bhutanese dish may seem like an Indian or Chinese variety. However, this is not quite true. In fact, this is only true for Bhutanese dishes served in restaurants, as they modify them to suit different customer needs. Therefore, to experience the real authentic Bhutanese cuisine, it is worth trying homemade food that conveys the local unique character.
Contents
Ema Datshi
Ema Datshi is the most famous Bhutanese food that you will most likely eat every time you visit Bhutan. Chili peppers, green fresh or dry red, are sliced lengthwise and cooked with the local datshi cheese in a lot of oil. While the main ingredients remain the same, no two ema datshi are alike. Each chef has his own version: one dish is more watery, the other richer due to cheese.
Kewa Datshi
Kewa datshi literally means potatoes plus cheese. The potatoes are cut into small pieces and then fried with more butter and datshi cheese. Usually, chefs only focus on these two ingredients, but sometimes they throw in some chili or tomatoes.
Shamu Datshi
Another staple of Bhutanese cuisine is the combination of cheese with many Himalayan mushrooms and green onion feathers. As with all datshi variations, rice is served with shamu datshi.
Shakam Kewa Datshi
You can hardly get to know the national food without eating a lot of chili and yak cheese. Datshi is likely to be one of the first words you learn in Bhutan. Shakam (Bhutanese dried beef) is cut into pieces and stewed with cheese and chili in butter.
Shakam Paa
One thing that makes Bhutanese cooking stand out is that chili is often just tossed in whole without worrying about being sliced. Shakam paa is an example of this, it is dried beef with lots of whole dry chili and radish chunks.
Phaksha Paa
Along with beef and yak, pork is also loved throughout Bhutan. Phaksha paa is a combination of chunks of pork, whole dry chili, ginger, and kale. Radish and spinach are added less often.
Sikam Paa
Sikam paa is another version of the spicy Bhutanese meat stew that uses cured pork belly as the meat.
Shakam Shukam Datshi
This is a rather rare dish that will be difficult to find in Bhutan. But shakam shukam datshi is worth looking at local restaurants. The sour taste of white chili combined with dried beef and datshi cheese gives you a unique taste that you will surely love.
Yaksha Shakam
If you are looking for an alternative to dried beef, then this is the perfect choice for you. Yaksha shakam consists of dried yak meat, which gives it a similar beef flavor but with a different smell. The yak is dried, the cheese is fermented and combined with spices to create a divine dish.
Tsampa
Tsampa is made from whole wheat flour and is used as a staple food. To eat tsampa, roll it into balls with your fingers. It is a traditional and very healthy food in Bhutan.
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