Bhutan, the mystical kingdom nestled in the Eastern Himalayas, is not only known for its breathtaking landscapes and Gross National Happiness philosophy but also for its rich, bold, and deeply satisfying cuisine. Bhutanese food is an intoxicating blend of fiery chili heat, comforting rice staples, and earthy Himalayan ingredients. As we take a deep dive into the culinary treasures of Bhutan, here are the top 10 must-try dishes in Bhutanese cuisine that no food lover should miss.
1. Ema Datshi – The Fiery Heart of Bhutanese Cuisine
At the core of Bhutanese gastronomy lies Ema Datshi, the nation’s quintessential and iconic dish. “Ema” means chili and “Datshi” means cheese, and together, they create a dish so central to Bhutanese life that it’s consumed almost daily.
Prepared with large green or red chilies, this stew features a rich, tangy cheese made from yak or cow’s milk, often thickened with butter and seasoned with garlic. It’s fiery, comforting, and pairs perfectly with a generous serving of red rice, the staple grain of Bhutan. Many variations exist—some with mushrooms, potatoes, or even added meats—but the original is a spicy, vegetarian masterpiece.
2. Kewa Datshi – Potatoes and Cheese, Bhutan-Style
Another beloved version of the datshi family, Kewa Datshi is a milder alternative to Ema Datshi. It’s made using thinly sliced potatoes, chili peppers, onions, and Bhutanese cheese, resulting in a creamy, hearty dish that warms the soul.
Often served as a side dish, it showcases the Bhutanese knack for turning humble ingredients into something magical with just a few spices and their ever-present cheese.
3. Shakam Paa – A Celebration of Dried Beef
For meat lovers, Shakam Paa is a standout. This dish features sun-dried beef stir-fried with dried red chilies, radish slices, and garlic, often finished with local spices that bring out the natural umami of the meat.
The beef is chewy yet flavorful, offering a bold and smoky profile that exemplifies Bhutanese methods of meat preservation and cooking. It’s a protein-rich dish that complements the otherwise carb-heavy meals.
4. Phaksha Paa – Pork with Red Chilies and Radish
Phaksha Paa is a traditional pork dish cooked with dry red chilies, ginger, and daikon radish, creating a rich, spicy stew that packs a punch. The pork is typically stir-fried before being stewed, giving it a unique texture that’s both tender and flavorful.
This dish is a staple in Bhutanese households and is often served during festivals and special occasions. Some regional versions include spinach or fiddlehead ferns, adding a seasonal freshness to the fiery stew.
5. Jasha Maru – Spiced Bhutanese Chicken Curry
Jasha Maru is a spicy chicken curry that exemplifies the delicate balance between heat and flavor in Bhutanese cuisine. Made with boneless chicken, tomato, ginger, garlic, and red chilies, this dish is lighter than many other curries yet full of bold flavors.
The ingredients are finely chopped and sautéed, resulting in a dish that’s highly aromatic, deeply flavorful, and relatively easy to digest. It’s usually enjoyed with a side of red or white rice.
6. Suja – The Unforgettable Taste of Bhutanese Butter Tea
Suja, or Bhutanese butter tea, is a staple beverage that may surprise many first-time tasters. Made from tea leaves, yak butter (or cow butter), and salt, this drink is both savory and rich.
Suja is particularly popular during cold seasons and served during religious ceremonies, family gatherings, and celebrations. The high-fat content makes it especially suited for the harsh Himalayan climate, providing warmth and sustenance in a cup.
7. Red Rice – The Nutrient-Rich Base of Bhutanese Meals
Red rice is Bhutan’s primary grain and the backbone of most meals. Grown in the fertile valleys of Paro, it has a nutty flavor and a slightly sticky texture once cooked. It’s also high in fiber, essential minerals, and antioxidants, making it not only a culinary cornerstone but also a healthy choice.
This rice pairs wonderfully with spicy dishes like Ema Datshi or Phaksha Paa, offering a perfect contrast to Bhutan’s bold flavors.
8. Hoentay – Buckwheat Dumplings from Haa Valley
Originating from the Haa Valley, Hoentay are festive dumplings made with buckwheat dough, a departure from the more common wheat-based wrappers. The filling usually consists of spinach, cheese, turnips, and aromatic herbs.
These dumplings are steamed or sometimes fried, and are especially popular during the Lomba festival, where families gather to make and share these nutritious parcels of flavor.
9. Sikam Paa – Sun-Dried Pork Perfection
Sikam Paa is a delicacy made from thin strips of sun-dried pork belly, fried or stewed with red chilies. This dish is fatty, smoky, spicy, and utterly indulgent.
The pork fat melts into the dish, infusing it with a deeply savory richness. Sikam Paa is typically enjoyed in winter when meat preservation is essential and comforting dishes are most welcome.
10. Goen Hogay – A Refreshing Bhutanese Salad
Rounding out our list is Goen Hogay, a refreshing cucumber salad that’s perfect for balancing Bhutan’s heavier meals. Made with sliced cucumbers, onions, green chilies, coriander, and cheese, and dressed with a splash of mustard oil, this salad is vibrant and spicy.
Often served as a side dish, it adds a cool, tangy, and herbaceous contrast to the otherwise rich and fiery Bhutanese table.
Explore the Culinary Landscape of Bhutan
The traditional cuisine of Bhutan is a bold statement of flavor, nutrition, and cultural identity. Whether you’re a spice enthusiast or a curious traveler with an appetite for the unique, Bhutan offers a culinary journey like no other. Each dish tells a story of the land, the people, and their intimate connection with nature and tradition.
From fiery chilies to hearty grains, every bite is a step deeper into the soul of the Himalayas. Be sure to try these top 10 dishes in Bhutanese cuisine on your next trip—or better yet, seek out a local Bhutanese restaurant or attempt to recreate these flavors at home.