The food and cuisines of Bhutan are what very few people know about. The cuisine reflects the authentic flavours and unique Himalayan lifestyle. Having an international boundary with Northeastern India, most of the dishes share similarities with the Indian cuisines that include local spices and vegetables resulting in a range of mouthwatering dishes. The country is also widely known for being home to a variety of homegrown organic vegetables that are unique in shape and size from the normal ones. Dried meat, chilli and dairy products are the major ingredients that are used in the majority of the food dishes. Buckwheat and maize are the staple diet that is consumed all over Bhutan.
The national dish of the country, Ema Datshi is a type of curry made from a mixture of chilli and cheese. The country offers a wide variety of Datshi that is found on every corner.
The Tibetan dumpling also known as momo is among the most popular foods in South Asian countries and is among the signature dishes of Bhutan. Made from buckwheat and a mixture of meat the momo offers a unique taste and flavors.
Phaksha Paa is a popular curry of the Bhutanese cuisine that is made from pork. With a perfect mix of spices, chillies and pork meat, the curry is among the best dishes in the country and is hard to resist.
Jasha Maru is basically a soupy texture dish that is prepared using minced chicken, tomatoes, chillies and other seasonal ingredients. The dish is a part of the staple diet and is mostly served with red rice.
Suja also known as butter tea is a popular beverage in Bhutan that is generally made from yak milk and butter. The tea is mostly consumed in the northern part of the country which helps people to keep them warm.
Ara is the local alcoholic drink made from fermenting rice, barley and maize. The drink is mostly served hot and is generally made during religious events and occasions.
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