Top 10 Tasty and chilly dishes of Bhutan
Before reaching to Bhutan, I had no clue what Bhutanese food was. I automatically assumed it’d be like Nepali cooking, or the same as Naga food. however feeding my 1st Bhutanese meal in Thimphu, I realized i was quite wrong.When you’re in Bhutan you’ll eat a variety of Bhutanese, Tibetan, Nepali, and Indian food, that are all quite common and well represented throughout Bhutan.
1. Ema datshi
We’ll take off with the foremost renowned Bhutanese food of them all: ema datshi, that is chilies and cheese.
You’ll eat ema datshi not solely everyday once you’re in Bhutan, however probably for almost each meal once you’re in Bhutan. The chilies, which might be either contemporary inexperienced chilies or dry red chilies, are sliced lengthwise, and baked with datshi, that is native Bhutanese cheese, and many of butter for good measure.
Although the essential ingredients remain identical, the more you eat ema datshi, the more you’ll notice that no 2 ema datshi’s are the same: every cook has their own version, some being lighter or a lot of watery, others being richer and more sticky with cheese.
2. Kewa datshi
Kewa is potato, thus kewa datshi is potatoes and Bhutanese cheese. It surprised me by how similar kewa datshi is to a dish almost like scalloped potatoes.
The potatoes are generally sliced into thin pieces, then sautéed down with cheese and plenty of butter. sometimes cooks will add a number of chilies or tomatoes, but usually, this is a Bhutanese dish that’s pretty gentle, however just focuses on potatoes and cheese.
3. Shamu datshi
A staple cheese dish in Bhutanese food is shamu datshi, cheese with mushrooms.
Being a chili addict, ema datshi is my personal favorite variation of a Bhutanese vegetable cheese dish, however shamu datshi was a close second. The mushrooms, which might be any sort of native Bhutanese Himalayan mushroom, are again, cooked into a cheesy saucy stew together with butter.
Just like with all the other variations of Bhutanese datshi, you eat shamu datshi together with rice.
4. Shakam ema datshi
If you haven’t already noticed , there’s almost no way you’ll go to Bhutan and eat Bhutanese food without consumption a lot of cheese. Datshi can in all probability one among the first words you learn in Dzongkha.
Shakam is Bhutanese dried beef, that is among the most famed of meats. the meat is dried and preserved thus it tastes almost like jerked meat, however thicker, and not quite fully dehydrated. For shakam datshi, dried beef is cut into bite sized pieces and simmered with cheese and butter. What a combo this is.
5. Shakam paa
Shakam paa is a wonderful Bhutanese food of dried beef cooked with dried chilies and sometimes slices of radish. During my month staying in Bhutan, shakam paa quickly became one of my favorite protein dishes of choice. Again, the meat is slightly chewy from being dried and preserved, and it’s combined with a lot of dry chilies.
One factor I loved regarding Bhutanese cookery is however the chilies are just tossed in whole — don’t worry about slicing things up and making them look pretty — you get the whole chilies in Bhutan, amazing.
6. Shakam shukam datshi
Shakam shukam datshi is a rather rare dish that you just won’t find at too many restaurants in Bhutan, however when I had it for the first time at a neighborhood eating place in Thimphu, I immediately fell crazy with the mixture and particularly with the distinctive white chilies.
You probably acknowledge shakam and datshi already — chilies and cheese — however shukam are Bhutanese dried white chilies. thus this Bhutanese dish includes cuts of dried beef cooked with cheese and white chilies. The white chilies ad a fantastic bitter spice that is sort of distinctive.
7. Phaksha paa
Along with beef and yak, pork is also widely loved throughout Bhutan, maybe the most of all meats.
For phaksha paa, slices of pork ar stir deep-fried with whole red dry chilies and sometimes some mountain vegetables also. The result is another staple Bhutanese dish that goes nice with rice and mixed in with some datshi dishes.
8. Sikam paa
Do you love bacon? Sikam paa is like bacon on subsequent level, and from my experience, this is a dish that a lot of Bhutanese love with passion.
You can see various strands of half clear pork belly hanging in the sun to dry, this is sikam. The pork, that has quite impressive ratio of fat, is dried in the sun. For sikam paa, the dried pork belly is then is deep-fried up with dried chilies. However a small piece at any meal, plus a bunch of the dry chilies, was what I most enjoyed about this known Bhutanese dish.
9. Yaksha shakam
If there’s a meat that can be argued as better than dried beef, it’s dried yak meat. Yak is similar tasting to beef, however it’s alittle bit of a distinct fragrance (without being too gamey), and it supposedly is kind of nutritionary.
For yaksha shakam, the yak meat is dried into a jerky like meat and it can be cooked in a number of different ways. one among the most effective versions of dried yak meat that I Ate in Bhutan was dried yak cut and cooked with soured yak cheese. it was a Bhutanese dish of dreams.
If you love tripe, goep in Bhutan, slices of tripe stir deep-fried with dried chilies, green onions, and sometimes tiny vegetables, is a superb dish.
Just like so many other renowned Bhutanese dishes, what I liked most about intake of goep in Bhutan are all the dried chilies that are included in this dish. The tripe can be a little on the chewy side, however that’s the real texture of tripe.