Food & Drink

Food & Drink

Bhutanese cuisine is known for its distinct flavors, often characterized by liberal use of chilies and cheese. While hotels catering to tourists might sometimes tone down the spice, a truly authentic Bhutanese meal is a fiery and flavorful experience.

Here’s a guide to food and drink in Bhutan:

Food in Bhutan

Key Characteristics:

• Chilies are a vegetable, not just a spice: This is perhaps the most defining characteristic of Bhutanese food. Chilies (fresh, dried, or powdered) are central to almost every dish.
• Cheese (Datshi): Local cheese, called datshi, is another staple, often melted into creamy, spicy stews.
• Red Rice: A staple grain, often served with meals. It’s a nutty, slightly sticky rice with a reddish hue, grown in the country’s fertile valleys.
• Local and Fresh Ingredients: Bhutanese cuisine emphasizes fresh, locally grown ingredients, including various meats (pork, beef, chicken, yak), vegetables, and grains like buckwheat and maize.
• Soups and Stews: Hearty soups and stews are common, especially given the cooler climate.
• Dried Meats: Due to historical preservation methods, dried beef (shakam) and dried pork (sikkam) are popular and add a unique flavor and texture to dishes.

Must-Try Dishes:

1. Ema Datshi (Chili and Cheese Stew): The national dish of Bhutan. It’s a spicy stew made with various chilies (green, red, or dried) and local cheese. Variations can include onions, garlic, and sometimes tomatoes. It’s rich, creamy, and can be very spicy.
2. Kewa Datshi (Potato and Cheese Stew): A milder version of Ema Datshi, featuring sliced potatoes cooked with cheese and sometimes chilies. It’s often a good entry point for those not accustomed to extreme spice.
3. Shamu Datshi (Mushroom and Cheese Stew): Another datshi variation, using local mushrooms (often wild-foraged) cooked with cheese and chilies. Earthy and flavorful.
4. Phaksha Paa (Pork with Chilies): Thin slices of pork stir-fried with red chilies, sometimes with radishes, spinach, or other vegetables. The pork can be fresh or dried.
5. Shakam Paa (Dried Beef with Chilies): Dried beef cooked with chilies and sometimes radishes. The dried beef has a distinct, chewy texture and intense flavor.
6. Sikam Paa (Dried Pork Belly with Chilies): Similar to Shakam Paa, but made with dried pork belly, often fried until crispy.
7. Jasha Maru (Spicy Chicken Stew): A chicken stew with minced or shredded chicken, seasoned with ginger, garlic, onions, tomatoes, and chilies. Often garnished with fresh coriander.
8. Momos (Dumplings): While Tibetan in origin, momos are widely popular in Bhutan. They are steamed or fried dumplings filled with minced meat (pork, beef, chicken, or yak) or vegetables and cheese. Often served with a spicy chili sauce (ezay).
9. Hoentay: A special type of buckwheat dumpling from the Haa Valley, typically filled with turnip leaves, cheese, and spices.
10. Jaju (Milk and Vegetable Soup): A mild, comforting soup made with milk, often with leafy greens like spinach or turnip leaves, and sometimes butter and cheese.
11. Ezay: A ubiquitous chili paste or relish served with almost every meal. It’s made with dried chilies, Sichuan pepper, tree tomato, and often a sprinkle of cheese. It adds an extra kick to any dish.
12. Red Rice: Always present, it’s hearty and complements the rich, spicy flavors of the main dishes.

Where to Eat:

• Hotels: Tourist hotels often serve a mix of Bhutanese, Indian, Chinese, and Continental cuisine, often in buffet style. They may adapt Bhutanese dishes to be less spicy for international palates.
• Local Restaurants: Especially in Thimphu, Paro, and Punakha, you’ll find independent restaurants offering authentic Bhutanese meals. Look for places popular with locals for the real experience.
• Farm-stays/Home-stays: For an immersive experience, a farm-stay can offer delicious home-cooked traditional meals.

Drinks in Bhutan

Traditional Beverages:

1. Suja (Butter Tea): A very traditional and culturally significant drink. It’s a savory tea made by churning tea leaves with yak butter and salt. It has a thick, creamy texture and is often served to guests. It’s an acquired taste for many foreigners but offers warmth and energy, especially in colder regions.
2. Ngaja (Sweet Milk Tea): Similar to Indian chai, this is a popular sweet milk tea, often served with sugar.
3. Ara: The most common traditional alcoholic beverage. It’s a clear, strong liquor made by fermenting or distilling various grains like rice, maize, wheat, or barley. Homemade ara can vary widely in strength and flavor. It’s often offered as a gesture of hospitality, especially in rural areas.
4. Chang: A mild, beer-like beverage made from fermented barley, millet, or rice. It has a lower alcohol content than ara and is often consumed during festivals and social gatherings.

Commercial Beverages:

• Local Beers: Bhutan produces its own beers, with Red Panda Wheat Beer being a popular craft option. Other local lagers like Druk 11000 are also available.
• Local Spirits: Bhutan has its own distilleries producing whiskies (like K5 Himalayan Whisky, named after the Fifth King), rum, and other spirits.
• Wines: While Bhutan’s wine industry is nascent, you can find local wines.
• Soft Drinks and Juices: Standard international soft drinks and fresh fruit juices are readily available, particularly in urban areas.
• Bottled Water: Always drink bottled or purified water. Tap water is generally not safe for consumption by tourists.

Dining Etiquette:

• Right Hand Only: Always use your right hand when eating or passing food, as the left hand is considered unclean.
• Wait for the Host/Elders: It is polite to wait for the eldest person or the host to begin eating before you start.
• Accept Offers: It’s customary to accept food or drink when offered, even if it’s just a small amount, as a sign of respect and appreciation.
• “Meshu meshu”: If you are full and can’t eat more, you can politely say “meshu meshu.” However, be prepared for gentle insistence to have a bit more!
• No Food Waste: It’s considered respectful to finish your plate, avoiding food waste.
• Communal Dining: Meals are often served family-style, with dishes placed in the center for everyone to share.

Exploring Bhutan’s food and drink is an essential part of the cultural experience. Be adventurous, try the local specialties, and be prepared for a spicy, flavorful journey!