Sandwiched between India and China, Bhutanese cuisine draws influence from both its neighbors. Yet, it is nothing like what you’ve ever tasted. The love affair between the Bhutanese and chilies is the stuff legends are made of. If you’re a lover of piquant flavors, you’re at the right place. Even if you aren’t, don’t shy away from the chilies; locals claim chilies help you stay warm in ‘chilly’ weather. Bhutanese cuisine is comfortingly simple and rustic, much like the country itself. Local mountainous produce – buckwheat, maize, lentils, vegetables, meat and the rare red rice – abound the cuisine, lending it a distinct identity. When in Bhutan, there are five local favorites you must try at least once.
1. Ema Datshi
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While the rest of the world may use chilies as a spice, the Bhutanese consider it a vegetable. Chilies are the main ingredient in their national dish – Ema Datshi. A stew made of chilies, local cheese, onions and tomatoes, Ema Datshi is a national staple, eaten with red rice. Be careful before you dig in, Bhutanese chilies are high up on the Scoville Heat Scale. Those less daring can try the non-spicy versions of this dish – Kewa Datshi (potato and cheese stew) or shamu datshi (mushroom and cheese stew).
2. Momos
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Bhutanese love their momos. These dumplings are so ubiquitous, that be rest assured, you’ll never be in a short supply of momos! Momos here are typically made with pork and yak but the chicken, beef, vegetable and cheese versions are very popular as well. They are served with, of course, a spicy chili sauce. These little steamed delights make for the perfect comfort food on a cold night.
3. Jasha Maroo (or Jasha Maru)
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Jasha Maroo is a spicy soupy chicken stew made with minced chicken, onions, tomatoes, ginger, garlic, and you guessed it right, chilies! As with most Bhutanese stews and curries, it is consumed with red rice. Simple yet packed with flavors, it’s most likely that you’ll end up ordering Jasha Maroo more than once!
4. Phaksha Paa
Strips of tender boneless pork shoulder are gently simmered with daikon radish, ginger, chilies, and bok choy to make the delicious Phaksha Paa. Topped with dried pork and more chilies, this hearty is served with red rice, obviously!
5. Suja / Po Cha (Butter Tea)
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Butter tea is unlike any tea you’ll ever have. At first glance it looks like pale hot chocolate, but it tastes nothing like it. A staple in Tibet and Bhutan, this pink-hued creamy tea is in fact salty. It is made by adding yak butter and salt to a pot of boiling water and tea leaves, which is then churned into frothy tea. To the conventional Darjeeling tea drinker, this tea may sound bizarre, but give it a try. Before you know it, it’ll grow on you.
A food trip to Bhutan seems like a rather interesting idea, no? When are you planning one?
