Bhutan is one of the cleanest and most beautiful countries worldwide. It has a rich culture and well-established Buddhist traditions. While this magical land will undoubtedly leave you spellbound by its fascinating natural wonders and divine heritage, its food culture is no less praiseworthy.

The Bhutanese are exceptionally fond of spicy food, and they add dried or fresh chillies to nearly all dishes.

In fact, they consider chillies to be a vegetable rather than a seasoning. The locals also like salads made with raw chillies. So, it seems as though the Bhutanese cannot live without chillies! Also, surprisingly, popsicles with chillies are a typical dessert in Bhutan.

Whether it’s the main course or side dishes, these mouth-watering Bhutanese foods will take your taste buds on a rollercoaster of flavours:

1. EmaDatshi

No Bhutan trip can be complete without tasting EmaDatshi, the national dish of Bhutan. It’s no exaggeration to say, the locals eat this dish daily. It’s a traditional Bhutanese stew made from assorted chillies (mainly split fresh red and green peppers) and plentifully available yak cheese.

This cheesy and spicy stew also includes garlic, oil, onion, and tomatoes. In some regions of Bhutan, mushrooms, potatoes, green beans, etc. are added to the stew besides peppers. EmaDatshi pairs well with red rice, another staple food of Bhutan.

2. ShakamPaa

This magical Bhutanese dish made from ground beef, dried chillies, and sliced radish is an excellent protein-rich staple. You’ll find beef in ShakamPaa slightly chewy because it’s first dried and preserved before use. The method of drying and preserving beef is typical of Bhutan’s traditional cooking style.

3. JashaMaru

This one is a superstar when it comes to Bhutanese chicken delicacies! A rustic chicken stew with a noticeable ginger flavour, JashaMaru is a combination of minced chicken and tomatoes, red chillies, ginger, garlic, and onions. And then there’s a bounty of coriander leaves to finish the dish with.

Feel the warmth of ginger and the fire of chillies as you savourJashaMaru with red rice, its best food pair.

4. PhakshaPaa

A classic Bhutanese staple, PhakshaPaa, can be a gravy or a stew. It’s made from pork slices, red chillies, a spice mix and mountain vegetables like spinach or radish. The Bhutanese love pork, just like beef and yak meat.

The pork slices are stir-fried, while the remaining ingredients are all cooked in oil or butter. Later, the stir-fried pork is added to the dish.

When finished, PhakshaPaa is topped with dried pork and fresh green chilli strips. You can enjoy this traditional pork delicacy with rice.

5. ZowShungo

A perfect example of “best out of waste”. ZowShungo is a popular, healthy Bhutanese dish prepared with leftovers of vegetables and red rice. This easy-to-make dish is a particular favourite among the locals, depicting the Bhutanese culture of never wasting things that could be used by any means whatsoever.

6. ShakamDatshi

A delicious preparation similar to EmaDatshi, but for the addition and cooking style of beef, ShakamDatshi also pairs excellently with red rice.

“Shakam” is Bhutanese dried beef, exceptionally famous meat. ShakamDatshi is made by simmering bite-sized pieces of dried beef with cheese and butter. A fantastic combo, indeed!

7. Dumplings

A widely popular Asian food, dumplings are also an essential element of Bhutanese cuisine. Bhutan’s dumplings qualify as some of the world’s best, so you’d better not miss out on them here. You’ll find a large variety of them in both restaurants and street food stalls.

Take your pick, depending on your desired filling in the dumpling – minced meat, cheese, vegetables, or even just chillies. Enjoy them piping hot, freshly steamed or deep-fried with plenty of Bhutanese chilli sauce called Ezay.

8. Puta

An entire meal in itself, Puta is a tasty, wholesome Bhutanese staple. This buckwheat noodle dish is especially typical of Bhutan’s Bumthang Valley. Buckwheat is a nutritious, fibre-rich whole grain similar to quinoa that thrives at high altitudes.

A healthy substitute for rice recipes, Puta is a mixture of buckwheat noodles, sauces, vegetables, and meat. Initially, the noodles are prepared and boiled. Then, before serving, they are stir-fried in mustard oil together with a light seasoning of salt and Szechwan pepper. Szechwan pepper creates the mouth tingle and enhances the taste.

9. GoenHogay

This traditional vegetarian preparation of Bhutan is an exception to its majority of meat-heavy dishes. In fact, GoenHogay qualifies as an incredibly light Bhutanese dish.

Essentially a typical Bhutanese cucumber salad, GoenHogay is made from sliced cucumbers, chilli flakes, tomatoes, onions, and cilantro. A crumble of datshi cheese ( made from goat, cow or yak’s milk.) gives the added flavour.

Some extra oil can also be added to GoenHogay to provide it with a sauce-like dressing. GoenHogay is a perfectly refreshing dish, popularly enjoyed with Szechwan pepper Zeng.

10. Suja

This Bhutanese butter tea has tremendous cultural importance. You’ll grow to really enjoy it on your Bhutan tour, especially on cold mornings or after meals.

Suja is a unique tea, different from teas consumed in other countries. It’s made from fermented yak butter, hence the buttery taste, and it considerably helps combat the extreme cold here. You might actually end up calling it “power tea”!

Yak is the chief source of milk and dairy products in Bhutan. So, naturally, the country’s traditional beverages are also made using yak milk.

Suja is made by churning regular tea leaves or mountain herbs with salt and butter. Depending on the salt and butter content, you’ll find this frothy drink saltier or less salty and more or less oily.