Bhutan - Food

Bhutanese food is known for its spicy, bold flavors, with chilies treated as a vegetable, not just a spice. A key ingredient in many dishes is cheese, especially yak cheese, featured in the national dish, Ema Datshi, a chili and cheese stew. The cuisine is hearty, designed for the cold climate, and the national staple is a nutty red rice that is slightly chewy. 

Key facts about Bhutanese food

• Chilies are central: Chilies are a fundamental part of most meals and are treated as a vegetable, not just a spice. Many Bhutanese people start eating them at a young age.
• National dish is chili and cheese: Ema Datshi is the national dish, consisting of chilies and cheese stewed together. Datshi (cheese) is a key ingredient in almost every Bhutanese dish.
• Meat is a staple, not a rarity: Contrary to common assumptions about a Buddhist country, meat is a staple. Dishes often include pork, beef, chicken, and dried yak or pork, cooked with chilies.
• Red rice is the staple: Bhutanese red rice is a nutty, slightly chewy variety that is the country's staple grain. It is often served with other dishes.
• Butter tea is common: A salty and buttery tea called Suja (butter tea) is a staple in Bhutanese homes, especially at higher altitudes where the fat provides much-needed energy.
• Cuisine has outside influences: The cuisine is influenced by neighboring countries like Tibet, India, and Nepal, but it maintains its own unique, bold flavors.