Cuisines of Bhutan
Rice is a staple of Bhutanese cuisine. Both white and red rice are grown. Red rice is like brown rice but with a nutty taste. Corn and buckwheat are also cultivated. Wheat is used to make noodles. 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. Curry, cardamom, garlic, turmeric and ginger 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 of Bhutan is greatly influenced by Indian and Chinese cuisines.
“Ema datshi” is a national dish. It is a spicy stew with green chili peppers and cow milk cheese. Butter and cheese are made from cows and yaks.
“Momos” are 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.