World Flavors Cookbook

Bhutan Recipes

Bhutanese cuisine is a fiery and unique Himalayan tradition, centered around the love for chilies and cheese. It is famous for its national dish, Ema Datshi, a spicy chili-cheese stew eaten at almost every meal. Red rice, buckwheat, and maize are the staples, often accompanied by hearty meat dishes and artisanal cheeses like datshi.

Recipes from Bhutan

• Ema Datshi (Chili and Cheese Stew)

  Bhutan's national dish; a fiery and creamy stew of green chilies and local cheese, traditionally served with red rice.

• Momo (Bhutanese Dumplings)

  Juicy steamed or fried dumplings filled with spiced meat or vegetables, a favorite Himalayan snack.

• Phaksha Paa (Pork with Chilies)

  A hearty stew of pork belly or shoulder slow-cooked with dried red chilies and radishes.

• Kewa Datshi (Potato and Cheese)

  A milder but equally delicious variation of the cheese stew, featuring potatoes and less heat.

• Jasha Maru (Spicy Chicken Mince)

  A zesty and spicy minced chicken stew flavored with ginger, garlic, and chilies.

• Shamu Datshi (Mushroom and Cheese)

  Fresh forest mushrooms cooked in a rich and creamy chili-cheese sauce.

• Bhutanese Red Rice

  Nutty, nutrient-rich red rice grown in the high-altitude valleys of Bhutan.

• Suja (Butter Tea)

  The traditional Bhutanese welcome drink; a salty tea made with butter and milk.

• Ezay (Chili Condiment)

  A fiery side dish or dip made from dried chilies, cheese, and aromatics.

• Khur-le (Buckwheat Pancake)

  Savory, spongy buckwheat pancakes, a staple breakfast in the colder regions of Bhutan.

• Sikam Paa (Dried Pork with Chilies)

  A prized delicacy of sun-dried pork belly strips sautéed with large whole red chilies.

• Gondo Datshi (Scrambled Egg with Cheese)

  A rich and savory dish of scrambled eggs mixed with Bhutanese cheese and butter.

• Puta (Buckwheat Noodles)

  Traditional handmade buckwheat noodles, often sautéed with light spices.

• Jasha Tshoem (Chicken Stew)

  A spicy Bhutanese chicken curry flavored with ginger and garlic.

• Kakuru Datshi (Pumpkin and Cheese)

  Sweet pumpkin cubes cooked in a savory cheese sauce.

• Goep (Tripe with Chilies)

  Stir-fried tripe with plenty of dried red chilies and aromatics.

• Bathup (Noodle Soup)

  A comforting noodle soup with pieces of hand-pulled dough and meat.

• Hoentay (Buckwheat Dumplings)

  Special buckwheat dumplings filled with a mixture of turnip leaves, cheese, and butter.

• Zow Shungo

  A traditional way to use leftover vegetables, mixed with red rice and cheese.

• Lom Datshi (Turnip Leaves and Cheese)

  Dried turnip leaves cooked in a savory cheese sauce.

• Shakam Paa (Dried Beef with Chilies)

  Dried beef strips stir-fried with large dried red chilies.

• Ara (Rice Wine)

  Traditional Bhutanese alcoholic beverage made from fermented rice or maize.

• Khab-zey (Fried Biscuits)

  Decorative deep-fried biscuits made for the Bhutanese New Year (Losar).

• Shakam Datshi (Dried Beef and Cheese)

  Dried beef pieces cooked in a rich and spicy cheese sauce.

• Sikam Datshi (Dried Pork and Cheese)

  Dried pork belly cooked in a creamy and spicy cheese sauce.

• Egg Momo

  Dumplings filled with a spiced scrambled egg mixture.

• Mixed Vegetable Datshi

  A variety of garden vegetables cooked in the signature Bhutanese cheese sauce.

• Sesame Chicken (Bhutanese Style)

  Stir-fried chicken seasoned with toasted sesame seeds and local herbs.

• Bhutanese Apple Honey Bake

  Fresh Bhutanese apples baked with honey and cinnamon.

• Highland Yak Meat Stew

  A very traditional and sustaining stew of yak meat, a staple of highland life.