Food in Bhutan
Rice is a basic item in every meal; historically, red rice was used, but white rice is now widely used as well. The kitchen includes vegetable or meat meals prepared with chili and/or cheese.
The main flavor in Bhutanese cuisine is chile. This tiny red spice is eaten raw as well as added to each meal. As a result, if you don’t enjoy spicy cuisine, express your dislike before ordering a meal. Otherwise, you’ll spend the next hour squeezing cold yogurt or milk into your mouth.
- Ema-datsi. Ema is a kind of ricotta, and datsi is a chili, therefore ema-datsi is comparable to jalapeos with cream cheese.
- Kewa-datsi. Potatoes, cheese, and spicy pepper on a platter.
- Shamu-datsi. Mushrooms, cheese, and spicy pepper on a platter.
Kewa-datsi and shamu-datsi are milder versions of ema-datsi, and they’re typically eaten with rice.
- Mutter paneer. Though not a Bhutanese cuisine, this Indian pea and cheese curry is widely accessible across Bhutan, making it a viable vegetarian choice.
- Cheese momo. A tiny steamed bagel filled with cheese, cabbage, and sometimes onions. However, other vegetables, such as green papaya, may now be substituted for cabbage.
- Khuli. Bumthang’s speciality is buckwheat pancakes. As a substitute to rice, they’re often eaten with ema-datsi.
- Puta. a dish of buckwheat noodles often served with curd, a Bumthang speciality
From 9.30 a.m. to 4.30 p.m., Imtratcanteens offer delicious Indian cuisine and tea. The meal is of excellent quality and is reasonably priced. Dining rooms may be found all throughout the nation, particularly along city streets.
Drinks in Bhutan
- Ara. A rice or corn-based native spirit. It is popular in rural regions and is often served at restaurants, particularly at the start of meals, from a specific court.
- Tea. The beverage cup, both the suja and the sweet (cha), remains the most popular drink in Bhutan, owing to its location in the Asam and Darjiling tea producing areas. Olive tea is quite traditional, yet it has a powerful fragrance that reminds me of Tibetan tea, and sweet milk is extremely sparkling and reminds me of Indian tea.
- Coffee. The coffee culture that has swept the globe is just now making its way into Bhutan, and there are a few excellent cafés in Thimphu. However, in Bhutan, coffee often refers to a ready-to-drink type that is offered either white or black.
- Beer. The Bhutan brewery (established in 2006), which is part of the Tashi Group conglomerate, produces the most popular local beer, which is available in 650 ml bottles: Druk 11000 (8%) is the cheapest and includes a lot of alcohol; Druk Lager Premium (5%) and Druk Supreme (6%) are somewhat better quality and contain less alcohol; none of them are very excellent. There’s also a red panda Weissber (wheat beer) that’s very excellent. Importers are often banned from selling beer, thus imported beer may not be accessible (to preserve foreign reserves).
- Whisky. “Bhutan whiskey” exists, but it is neither butanes nor pure whiskey. It’s more of a blended whiskey, produced with neutral spirits and imported Scotch whisky; it’s blended and bottled in Bhutan, but it’s not distilled there. The major brand is Courrier Spécial, which is surprisingly palatable, and is manufactured by the Army welfare initiative in Gelephu.