Bhutanese Cuisine


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Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: brug-zas) employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. Zow shungo is a rice dish mixed with leftover vegetables. Ema datshi is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.

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It is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made …
(0 ) Jasha Maroo (Bhutanese)
Bhutanese spicy chicken stew or known as jasha maroo. Bhutanese cuisine somehow has influences from both India and the Chinese. …
(0 ) Shamu Datsi (Bhutanese)
Many varieties of mushrooms can be found in the countryside of Bhutan, which is nestled in the Himalayas and bordered …
(0 ) Phaksha Paa (Bhutanese)
A classic Bhutanese stew comprising of boneless pork with radish, cooked with spicy red chillis. This dish can also include …
Do you love bacon? Sikam paa is like bacon on the next level, and from my experience, this is a …
Shakam paa is a wonderful Bhutanese food of dried beef cooked with dried chilies and sometimes slices of radish.
Kewa Datshi - literally meaning potatoes and cheese - is a delicious thick gravy-like Bhutanese dish that is made up …
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List of vegetarian Dishes From Bhutanese Cuisine