Must-Try Bhutanese Food in Bhutan

Bhutanese cuisine relies heavily on chilies as a core ingredient, rather than just a seasoning. The national dish, Ema Datshi, consists of chili (ema) and cheese (datshi) and is a must-try. Tourists can ask their guides to request less spicy meals at restaurants if needed. Bhutanese cuisine is influenced by Chinese, Tibetan, and Indian cultures and features an abundance of rice, including red rice. Cheese is a major ingredient due to the prevalence of dairy-producing livestock. The locals enjoy butter tea and roasted rice for breakfast. Food in Bhutan is generally safe, with tourists advised to drink bottled water to avoid stomach issues. Vegetarian food is widely available, often featuring chili and cheese, along with ingredients such as nettles, fern fronds, orchids, asparagus, taro, and various mushrooms. Vegans should inquire about the presence of cheese or eggs in dishes.

Ema datshi - A vegetarian dish made of chili and cheese.

Phaksha paa - Sliced pork stir-fried with red chillies.

Phaksha laphu (stewed pork with radishes).

Yak meat - Fried and served as a snack.

No sha huentse - Stewed beef dish with spinach.

Phaksha phin tshoem - Pork with rice noodles.

Jasha maroo - Chicken in garlic and butter sauce.

Momos - Chicken, pork, beef, cheese, vegetables, or chillies dumplings.

Kewa Datsi - Potatoes with cheese.

Bhathup - Flour noodle soup.

Ezay - A condiment made of onions and chillies with cheese or red chili paste.

Thueb - Porridge made from rice or flat noodles, topped with fried meat.

Fing - Vermicelli or glass noodles that are popularly eaten with meat.

Khur-le – Buckwheat pancakes.