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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Red Rice
Nutty Bhutanese red rice, the staple accompaniment to datshi dishes. Ready in 5 min prep and 30 min cooking. 6…
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Shabalay
Half-moon pastry stuffed with minced beef and cabbage, fried until blistered. Ready in 1 hour prep and 30 minutes cooking.…
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Shamu Datshi
Mushrooms stewed in melted local cheese with chillies, ladled over rice. Ready in 20 minutes prep and 25 minutes cooking.…
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Shakam Paa
Sun-dried beef stir-fried with dried chilies and radish. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A…
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Sikam Paa
Dried pork belly stir-fried with dried chillies and radish, chewy and fatty. Ready in 20 minutes prep and 40 minutes…
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Singchang
Cloudy home-brewed millet or maize beer, drunk warm from a bowl. A wine & spirit recipe from Bhutan.
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Suja
Salted butter tea churned from yak butter. Ready in 5 minutes prep and 20 minutes cooking. Serves 4. A drink…
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Zaw
Roasted and puffed red rice, eaten by the handful with butter tea. Ready in 10 minutes prep and 20 minutes…
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Zow Shungo
Leftover rice fried up with whatever vegetables and chillies remain from dinner. Ready in 15 minutes prep and 15 minutes…