Exploring Bhutan is often about its landscapes, cultures, and spiritual richness, but there is a well kept secret many travelers overlook: Bhutanese cuisine. Rich in flavors and rooted in tradition, the food here mirrors the country’s connection to its environment and seasonal produce. Beyond the famous Chilli and Cheese dish (Ema Datshi), Bhutanese cuisine has a lineup of unique, hearty foods crafted with simple ingredients yet packing bold flavors. Here is a guide on what to try and where to find some of the most authentic dishes on your Bhutan Trip.
Ema Datshi is much more than just the national dish; it’s the Bhutanese way of life. Made from chilies and local cheese, this is found in almost every Bhutanese home and restaurant. Try it at the Folk Heritage Museum Restaurant in Thimphu for a taste that stays true to tradition. The dish varies slightly in each region, with some versions adding tomatoes or a handful of fresh greens but each household has their own unique taste.
Jasha Maru, a Bhutanese take on chicken curry, brings together minced chicken, garlic, ginger, onions, and of course, chilies. Unlike many curries, it’s light and more broth-like. Visit Tandin Restaurant in Thimphu, where Jasha Maru is prepared with local spices, giving the dish an earthy, aromatic flavor.
Bhutanese cuisine doesn’t shy away from pork, and Phaksha Paa is a testament to this love. Pork slices are stir-fried with radish, dried chilies, and some greens, resulting in a dish that’s slightly spicy, smoky, and satisfying. Head to Bumthang’s Swiss Guest House for an authentic take on Phaksha Paa. They source their ingredients locally, giving the dish an extra freshness that enhances its rustic appeal.
Hoentay dumplings, originating from the Haa Valley, are a lesser-known gem. Made with buckwheat dough and stuffed with cheese, spinach, or turnip greens, these dumplings carry a mild flavor and earthy taste. If you’re traveling to Paro, stop by Sonam Trophel Restaurant for this dish; they’re known for using Haa Valley-grown ingredients for authenticity.
Butter tea, or Suja, is often served in monasteries and during gatherings. Made from yak or cow butter and salt, Suja has a distinct taste and is deeply embedded in Bhutanese culture. Many travelers find the flavor unique, almost savory, but it’s a taste that grows on you. Try Suja at Simply Bhutan in Thimphu, where it’s served alongside Bhutanese snacks like Zow (puffed rice).
An example of Bhutan’s no-waste approach to food, Zow Shungo combines leftover vegetables and rice to create a comforting, nourishing dish. This isn’t typically found in restaurants but at family meals. However, you can try variations at the Folk Heritage Museum Restaurant, which sometimes includes Zow Shungo in its rotating menu, showcasing Bhutan’s sustainable food traditions.
Made with fresh cucumbers, chili flakes, cilantro, and Sichuan pepper, Goen Hogay is a salad that offers a cooling bite with a kick. Bhutan’s Sichuan pepper adds a tangy, numbing sensation that pairs well with the freshness of cucumbers. Try it at Cloud9 Café in Paro, where it’s often served as a refreshing side dish.
In the east, corn is a staple, and Kharang, or corn grits, is a common breakfast or side dish. Served plain or with curries, it’s a simple but hearty dish. Visit Gangtey Palace Hotel in Paro to try this rustic meal. It’s a taste of the Eastern Bhutanese diet that emphasizes staple grains over rice.
No culinary tour is complete without a sip of Ara, Bhutan’s traditional alcohol made from rice, maize, or wheat. Each region has its variation, often served warm and infused with egg or butter. Sample Ara at a farmhouse stays, for the most authentic experience, where it’s brewed in-house and enjoyed during social gatherings.
Bhutanese cuisine is about more than taste; it’s a reflection of tradition, resilience, and resourcefulness. Meals are often communal and enjoyed slowly, making dining an immersive experience in Bhutan. Whether you’re sitting down for a bowl of Ema Datshi in a local eatery or sipping Suja at a monastery, Bhutan’s food scene offers a deep connection to its culture and values—making each meal a memory worth savoring.
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