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.
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Jaju
Milk and butter soup with turnip or spinach, mild against the national chilli heat. Ready in 10 minutes prep and…
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Jasha Maru
Minced chicken stew with ginger, tomato and chili. Ready in 20 minutes prep and 35 minutes cooking. Serves 4. A…
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Juma
Fat sausage of minced beef, rice and spices, boiled then fried in slices. Ready in 45 min prep and 1…
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Kewa Datshi
Potatoes simmered with cheese and chilies. Ready in 15 minutes prep and 25 minutes cooking. Serves 4. A main recipe…
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Khabzey
Deep-fried wheat-flour twists and knots dusted with sugar, stacked for guests. Ready in 1 hour prep and 30 minutes cooking.…
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Khatem
Bitter gourd sliced thin and fried with chilli until the edges crisp. Ready in 15 minutes prep and 20 minutes…
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Kharang
Coarse maize grits steamed and eaten in place of rice with cheese stew. Ready in 10 min prep and 45…
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Khur-le
Buckwheat or wheat pancake from Bumthang, eaten with cheese and chilli. Ready in 15 minutes prep and 25 minutes cooking.…
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Ngaja
Sweet milk tea boiled with sugar, the everyday alternative to butter tea. Ready in 5 minutes prep and 10 minutes…
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Puta
Bumthang buckwheat noodles tossed in mustard oil. Ready in 40 min prep and 20 min cooking. 4 servings. A main…