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Bhutan is a small landlocked country in the Eastern Himalayas that is known for its stunning scenery, well-preserved culture and cuisine, and its unique take on Gross National Happiness. It is also known as the "Land of the Thunder Dragon," and its cuisine reflects this ancient land’s unique flavors and ingredients.
The concept of "gross national happiness" (GNH) in Bhutan refers to the idea that the government and the people of Bhutan should prioritize the well-being and happiness of its citizens over economic growth and development. This approach to governance was first introduced by Bhutan's fourth king, Jigme Singye Wangchuck, in the 1970s.
If you're planning a trip to Bhutan, be sure to add trying the local food to your list of things to do.
Introduction to Bhutanese Cuisine
Bhutanese cuisine is known for its spicy and flavorful dishes, which usually consist of rice and meat. The most popular meat is pork, but beef, chicken, and yak are also used. There is also a variety of vegetables, fruits, and dairy products used in Bhutanese cooking, such as potatoes, carrots, spinach, chilies, apples, and yogurt.
The most popular dishes in Bhutan are usually served with a type of sticky rice that is flavored with butter and salt and is usually served with a variety of vegetables and meats.
When traveling in Bhutan, you'll also have the opportunity to try a wide variety of international cuisines. Many restaurants in the larger cities, such as Thimphu and Paro, serve a mix of Bhutanese, Indian, and Western dishes. However, it is always a good idea to try as many traditional dishes as possible in order to truly immerse yourself in the local culture.
Traditional and Popular Dishes in Bhutan
Bhutanese cuisine is heavily influenced by the cuisine of Tibet, as well as Indian and Nepalese cuisines, and has many traditional dishes that have been passed down through generations. Some popular dishes in Bhutan include:
1. Ema Datshi: Ema Datshi is considered to be the national dish of Bhutan and is made by cooking chilies and cheese together in a traditional Bhutanese clay pot. The chilies used in the dish are often locally grown and are extremely hot, giving the dish its characteristic spicy flavor. The cheese is usually made from cow's milk or yak's milk, and it is this combination of chili and cheese that makes Ema Datshi so unique and flavorful. It is usually served as a main dish with rice or bread.
2. Phaksha Paa: This is a spicy dish made with pork and chilies. The pork is first cooked with spices and then mixed with chopped chilies to give it a spicy flavor. It's often served with rice or dumplings, and it's a hearty comfort food.
3. Jasha Maru: Jasha Maru is a spicy chicken stew that is made by cooking chicken with tomatoes, ginger, and chilies and served with rice or dumplings. The stew is simmered until the chicken is cooked through and tender, and the flavors of the ginger, tomatoes, and chilies blend together.
4. Kewa Datshi: A milder version of Ema Datshi, Kewa Datshi is a dish made with potatoes and cheese. Potatoes are simmered in cheese and spices, resulting in a creamy and comforting dish. It can be served as a side dish or a main dish, served with rice.
5. Hoentay: Hoentay is a special dish that is served at Lomba, a celebration that marks the end of the harvest season. It is made with buckwheat and usually served with meat dishes such as Phaksha Paa. Buckwheat is boiled in water and then mashed with butter or cheese.
6. Goep: A dish made of tripe (the internal organs of cows), radish, chilies, and cheese. The tripe is first cleaned and boiled, then it is sautéed with the vegetables and cheese, resulting in a flavorful and unique dish that is usually served with red rice.
7. Momo: Momo is a popular Bhutanese dumpling that is similar to the dumplings found in Nepal and Tibet. The dumplings are made from wheat flour and filled with meat or vegetables, then steamed and served with a spicy dipping sauce made with tomatoes and chilies.
8. ZowShungo: This is a dried beef dish usually served as an appetizer. The beef is first marinated with spices, then sun-dried for several days until it has a chewy texture. It's served with chili flakes and cheese.
9. Datshi curry: A variation of the popular Datshi, this dish includes meat (often beef or pork) and vegetables in addition to chili and cheese. The curry is simmered until the meat is cooked through and tender, and the flavors of the chili and cheese blend together. It is often served with rice or dumplings.
Regional Variations of Bhutanese Cuisine
Bhutan’s cuisine varies by region. In the eastern part of the country, the cuisine tends to be spicier, while in the western part, it is milder. In the southern part of the country, the food is generally spicier and more flavorful than in other parts of Bhutan.
Tips for Eating in Bhutan
• When eating in Bhutan, it’s important to remember that the food is usually quite spicy. If you’re not used to spicy food, it’s best to start with milder dishes and work your way up to spicier ones.
• When dining with locals, it is also important to remember that it is polite to eat with your right hand, as the left hand is considered unclean.
• Wait until everyone at the table has been served before starting to eat (even at restaurants).
• Once everyone is served, the host will ask you to begin eating, even if you are a guest.
• Hosts are expected to politely request that their guests begin eating before they can dig in themselves.
Bhutanese cuisine is just as unique and captivating as the country itself. So, when planning your trip to Bhutan, be sure to add trying the local food to your itinerary. You won't be disappointed!
