🌶️ 1. Ema Datshi – Chili and Cheese Stew
Considered the national dish of Bhutan, Ema Datshi is a spicy stew made with green or red chilies cooked in a rich cheese sauce, typically made from cow or yak milk. It's commonly served with red rice.
🥔 2. Kewa Datshi – Potato and Cheese Stew
A milder variant of Ema Datshi, Kewa Datshi combines sliced potatoes with cheese and chilies, offering a comforting and less spicy option.
🍖 3. Phaksha Paa – Pork with Chilies
This dish features slices of pork stir-fried with red chilies, radishes, and sometimes spinach, creating a flavorful and spicy entrée.
🥟 4. Momos – Dumplings
Popular across the Himalayan region, Bhutanese momos are steamed or fried dumplings filled with minced meat or vegetables, often accompanied by a spicy dipping sauce.
🍚 5. Bhutanese Red Rice
A staple in Bhutanese meals, this nutty-flavored red rice is semi-milled, allowing it to cook faster than brown rice while retaining its nutritional value.
🧀 6. Shakam Datshi – Dried Beef with Cheese
Combining dried beef (shakam) with chilies and cheese, this dish offers a chewy texture and rich flavors, typically enjoyed with red rice.
🥬 7. Hoentay – Buckwheat Dumplings
Originating from the Haa Valley, Hoentay are dumplings made with buckwheat dough and filled with a mixture of spinach, turnip leaves, cheese, and butter.
🍵 8. Suja – Butter Tea
A traditional beverage, Suja is made by churning tea with butter and salt, resulting in a creamy and warming drink, especially favored in colder regions.
🧀 9. Chhurpi – Hard Cheese
Known as one of the hardest cheeses in the world, Chhurpi is made from yak or cow milk and is often chewed like gum due to its dense texture.
🥣 10. Jasha Maroo – Spicy Chicken Stew
A spicy and aromatic stew made with diced chicken, tomatoes, garlic, and ginger, Jasha Maroo is typically served with rice
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