Cuisine in Bhutan

Ema Datshi

National dish featuring chilies as main ingredient, simmered in melted cheese.

• Region: Nationwide
• Main ingredients: Green and red chilies, Cheese, Butter, Onion

Kewa Datshi

Potato and cheese stew. Popular with tourists for milder spiciness.

• Main ingredients: Potato, Cheese, Butter, Chili

Sikam Paa

Stir-fried dried smoked pork belly.

• Region: Except southern
• Main ingredients: Dried pork, Chili, Garlic

Phaksha Paa

Winter staple of dried pork simmered with radish and chilies.

• Region: Central Highlands
• Main ingredients: Dried pork, Radish, Chili

Puta

Buckwheat noodles from Bumthang region. Served as stir-fried or soup noodles.

• Region: Bumthang
• Main ingredients: Buckwheat flour, Egg, Vegetables

Jokhe

Sweet milk porridge of red rice cooked in milk. Eaten for breakfast.

• Main ingredients: Red rice, Milk, Butter, Sugar

Suja (Butter Tea)

Warm tea with rock salt and yak butter. Highland living necessity.

• Region: Highland areas
• Main ingredients: Tea leaves, Butter, Salt

Hoentue

Bumthang buckwheat flour dumpling. Features cheese filling.

• Region: Bumthang
• Main ingredients: Buckwheat flour, Cheese, Vegetables

Sha Datshi

Beef and cheese stew, served with white or red rice.

• Main ingredients: Beef, Cheese, Chili

Ara

Home-distilled liquor fermented from rice or millet.

• Region: Eastern
• Main ingredients: Grains, Yeast