Baku Kitchen! An independent reference of traditional food

Bhutan

Fiery chili-and-cheese dishes, red rice, buckwheat and yak dairy define high-altitude Bhutanese cooking. That is the short version of what Bhutan cooks. Look for Ema Datshi (national dish of chilies cooked in melted cheese sauce), Phaksha Paa (pork slices braised with whole red chilies and mountain greens) and Shakam Paa (sun-dried beef stir-fried with dried chilies and radish). Bhutan’s national dish, chillies stewed in local cheese; chillies arrived through Tibet and India and are treated here as a vegetable, not a seasoning. This atlas has 32 Bhutan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

31 dishes.

AraAraHomemade distilled spirit of fermented rice, maize or wheatBangchangBangchangCloudy home-brewed beer of fermented maize, rice or millet, served warmBathupBathupHand-pinched dough pieces in broth with dried meat and greens, a cold-weather stapleChugoChugoYak cheese cubes dried rock-hard and strung on thread, chewed slowly for hoursDesiDesiSweet saffron rice with butter and raisins, served in small portions at ceremoniesDomaDomaAreca nut with betel leaf and slaked lime, chewed after meals and offered to guestsEma DatshiEma DatshiNational dish of chilies cooked in melted cheese sauceEzayEzayRaw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relishGoen HogayGoen HogayCucumber salad with chilli, onion, coriander and crumbled datshi cheeseGondo MaruGondo MaruEggs scrambled in butter with fresh cheese and chilli, eaten with red riceHoentayHoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheeseJajuJajuMilk and butter soup with turnip or spinach, mild against the national chilli heatJasha MaruJasha MaruMinced chicken stew with ginger, tomato and chiliJumaJumaFat sausage of minced beef, rice and spices, boiled then fried in slicesKewa DatshiKewa DatshiPotatoes simmered with cheese and chiliesKhabzeyKhabzeyDeep-fried wheat-flour twists and knots dusted with sugar, stacked for guestsKharangKharangCoarse maize grits steamed and eaten in place of rice with cheese stewKhatemKhatemBitter gourd sliced thin and fried with chilli until the edges crispKhur-leKhur-leBuckwheat or wheat pancake from Bumthang, eaten with cheese and chilliNgajaNgajaSweet milk tea boiled with sugar, the everyday alternative to butter teaPhaksha PaaPhaksha PaaPork slices braised with whole red chilies and mountain greensPutaPutaBumthang buckwheat noodles tossed in mustard oilRed RiceRed RiceNutty Bhutanese red rice, the staple accompaniment to datshi dishesShabalayShabalayHalf-moon pastry stuffed with minced beef and cabbage, fried until blisteredShakam PaaShakam PaaSun-dried beef stir-fried with dried chilies and radishShamu DatshiShamu DatshiMushrooms stewed in melted local cheese with chillies, ladled over riceSikam PaaSikam PaaDried pork belly stir-fried with dried chillies and radish, chewy and fattySingchangSingchangCloudy home-brewed millet or maize beer, drunk warm from a bowlSujaSujaSalted butter tea churned from yak butterZawZawRoasted and puffed red rice, eaten by the handful with butter teaZow ShungoZow ShungoLeftover rice fried up with whatever vegetables and chillies remain from dinner

  • Ara

    Homemade distilled spirit of fermented rice, maize or wheat. Ready in none prep and none cooking. Not made at home;…

  • Bangchang

    Cloudy home-brewed beer of fermented maize, rice or millet, served warm. A wine & spirit recipe from Bhutan.

  • Bathup

    Hand-pinched dough pieces in broth with dried meat and greens, a cold-weather staple. Ready in 30 minutes prep and 45…

  • Chugo

    Yak cheese cubes dried rock-hard and strung on thread, chewed slowly for hours. Ready in 5 minutes prep and none…

  • Desi

    Sweet saffron rice with butter and raisins, served in small portions at ceremonies. Ready in 15 min prep and 25…

  • Doma

    Areca nut with betel leaf and slaked lime, chewed after meals and offered to guests. Ready in 2 min prep…

  • Ezay

    Raw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relish. Ready in 20 minutes prep and…

  • Goen Hogay

    Cucumber salad with chilli, onion, coriander and crumbled datshi cheese. Ready in 15 minutes prep and none cooking. Serves 4…

  • Gondo Maru

    Eggs scrambled in butter with fresh cheese and chilli, eaten with red rice. Ready in 10 minutes prep and 15…

  • Hoentay

    Haa Valley buckwheat dumplings stuffed with turnip greens and cheese. Ready in 1 hour prep and 25 min cooking. 20…