Bhutanese Cuisine: A Gastronomic Adventure of Flavors and Traditions

In Bhutan, chillies aren’t a seasoning — they’re a vegetable. Here’s what to try.

Ema datshi

The national dish: green or red chillies stewed in a sauce of local cheese. Served with red rice at almost every meal.

Kewa and shamu datshi

The same cheesy sauce with potatoes (kewa) or mushrooms (shamu) — a gentler start for spice-shy travellers.

Momos

Steamed dumplings filled with cheese, vegetables or meat, dipped in fiery ezay chilli sauce.

Red rice and buckwheat

Bhutan’s nutty red rice grows in the Paro valley. In Bumthang, try puta (buckwheat noodles) and khuli (buckwheat pancakes).

Suja

Salty butter tea, offered to every guest — a warm welcome on a cold mountain morning.