Kewa Datshi

Do you love bacon? Sikam paa is like bacon on the next level, and from my experience, this is a dish that many Bhutanese love with passion. You’ll see strands of half transparent pork belly hanging in the …

Many varieties of mushrooms can be found in the countryside of Bhutan, which is nestled in the Himalayas and bordered by Tibet, Sikkim, and Bangladesh. This dish combines mushrooms and cheese, usually a yak-milk cheese in Bhutan. Shamu …

Shakam paa is a wonderful Bhutanese food of dried beef cooked with dried chilies and sometimes slices of radish.

Shakam is Bhutanese dried beef, which is among the most famous of meats. The beef is dried and preserved so it tastes similar to beef jerky but thicker, and not quite completely dehydrated. For shakam datshi, dried beef …

Puta are noodles made from highly nutritious buckwheat that can be grown in high altitudes. For puta, the noodles are prepared and boiled, and sometimes before being served the noodles are stir-fried in mustard oil along with a …

A classic Bhutanese stew comprising of boneless pork with radish, cooked with spicy red chillis. This dish can also include Radishes or Spinach.

Khur-le is a Bhutanese pancake made from buckwheat, wheat, or barley flour.

Bhutanese spicy chicken stew or known as jasha maroo. Bhutanese cuisine somehow has influences from both India and the Chinese. http://whattocooktoday.com/bhut…

Jaju is Bhutanese milk and vegetable soup. It’s often made with some type of local spinach or turnip leaves or any number of light leafy vegetables. The soup broth consists of milk and butter.

Hoentay is similar to momos, but they are made with a buckwheat dough wrapper. The dumplings are usually filled with a combination of local spinach or turnip leaves and cheese, and again, they can either be steamed or …

Butter egg fry, or gondo datshi, is like the ultimate Bhutanese scrambled eggs you can imagine. Eggs, are scrambled up with datshi cheese, and a huge amount of butter, and in some cases small bits of dried chili. …

Goep is a dish of Bhutan which has slices of tripe stir-fried with dried chilies, green onions, and sometimes small vegetables, which is an excellent dish.