Foods of Bhutan

While Bhutan is widely celebrated for its stunning natural landscapes and serene mountain vistas, its culinary treasures often remain an underrated gem. Bhutanese cuisine is deeply rooted in tradition, with most meals crafted using locally sourced, homegrown ingredients prepared in authentic styles passed down through generations. Many hotels and restaurants across the country serve a delightful variety of Bhutanese dishes, each offering a unique blend of flavors, textures, and aromas.

Bhutanese food is notably influenced by Indian and Chinese culinary traditions, but it maintains a distinct identity. A defining feature of the cuisine is its generous use of chillies and cheese, which add a spicy kick to many traditional dishes-something that adventurous eaters are sure to enjoy. The national dish, Ema Datshi, is a bold and flavorful combination of chillies and cheese that represents the essence of Bhutanese cooking.

Here’s a list of must-try Bhutanese dishes that will make your visit a truly flavorful experience:

Ema Datshi

The national dish of Bhutan, Ema Datshi is a spicy and savory stew made from chillies and locally made cheese. Often served with Bhutan’s distinctive red rice, this dish is a culinary staple found across the country.

Red Rice

Grown in the fertile valleys of Bumthang, red rice is a staple in the Bhutanese diet. It has a nutty flavor and is rich in nutrients, offering a healthier alternative to white rice.

Jasha Maru

A traditional chicken curry made with tender chicken, fresh ginger, garlic, onions, and tomatoes. Jasha Maru is usually served with red rice and is known for its comforting, homely flavor.

Phaksha Paa

A beloved pork dish prepared with slices of pork, dried chillies, and an assortment of spices. Often garnished with radish or spinach, this hearty dish is a favorite during winter.

Shakam Paa

This dish features sun-dried beef cooked with dried chillies and radishes. Spicy and flavorful, it’s one of the most cherished dishes among locals.

Suja (Butter Tea)

Unlike typical teas, Suja is a salty beverage made by churning fermented butter (often from yak milk) with tea leaves. It's rich and warming-perfect for Bhutan’s cooler climate.

Ara

A traditional Bhutanese alcoholic drink, Ara is made by fermenting and distilling rice, maize, millet, or buckwheat. It is commonly consumed during festivals and special occasions.

Puta

A type of Bhutanese noodle made from buckwheat, Puta is a healthy, wholesome meal. Often stir-fried or served as a soup, it's popular in the Bumthang region.

Momo

A beloved dumpling dish across many Asian cultures, Bhutanese momos are typically filled with seasoned meats or vegetables. They’re steamed or fried and often enjoyed with spicy dipping sauces.