This is the national dish of Bhutan. A spicy mix of chilies and the delicious local cheese is known as Datshi. This dish is a staple of nearly every meal and can be found throughout the country. Variations on Ema Datshi include adding green beans, ferns, potatoes, mushrooms or swapping the regular cheese for yak cheese.
Although this mix of chilies, onion, tomato, garlic, coriander leaves and ginger is usually made with finely diced chicken, you will occasionally find it made with beef. Though often called a stew, there’s actually a hefty portion of liquid (chicken broth) in the finished dish. Like most Bhutanese food, it is served with red rice.
Momo are dumplings made with either meat or vegetables. They may be stuffed with almost anything, but the typical fillings are minced pork or beef, cabbage, or fresh cheese mixed with spices such as garlic, ginger and coriander. The half-moon-shaped Momo can be either steamed or fried and served with chili sauce.
Phaksha Paa can be a gravy or a stew. Made using pork, Phaksha Paa includes a complex blend of spices and chilies and some mountain vegetables which are all cooked in oil or butter whereas pork is first stir-fried and then added to the dish. This is a staple Bhutanese dish which is also served with rice.
Another one of those staple foods in the Bhutanese cuisine, Puta is a complete meal in itself. The noodles in Puta are healthy and are prepared using bucket wheat. A good substitute for rice dishes, Puta is made by cooking these wheat noodles using sauces, vegetables, and meat. The noodles used in the dish are generally boiled however they are served stir-fried in oil.
In Bhutan, Yak is the main source of milk, wool and dairy products that’s why their beverages are also made from Yak Milk. Tea is consumed all across the world and most popularly in Asia, however, in Bhutan the tea is different from what is consumed in other nations. The tea consumed in Bhutan is made from fermented Yak butter and Yak milk which is also really helpful in confronting the extreme cold, as in the case of Bhutan. This is one of the most popular drinks consumed all over Bhutan.
Ara (or Arag) is the traditional alcoholic beverage in Bhutan. It is made by fermenting or distilling rice, wheat, maize, millet, barley or buckwheat and is usually creamy, whitish or clear in appearance. It has a very strong smell and taste. Sometimes Ara is also heated with butter and eggs to make it a more wholesome beverage. There are also other drinks like Banchang and Sinchang which are made by fermenting grains with homemade yeast. Sinchang is a cool drink whereas Banchang is a hot drink.