The characteristic products
Rice, buckwheat, and chilli are the mainstays of Bhutanese cuisine. White or red rice holds a predominant place, although it is replaced by buckwheat at high altitudes. Traditionally eaten by the inhabitants of the central and western valleys of the country, buckwheat has long been regarded as a cereal reserved for the poor and is now often replaced by rice, although buckwheat is found in certain preparations such as khur-le, a kind of pancake, or puta
, thick noodles.Probably introduced in the 16th century, peppers soon became the indispensable ingredient in local recipes. As proof, the most common question asked at the table: Tsa da ema bjonoga? means "Is there enough salt and chilli pepper?Ezay is a chilli paste with tomato and garlic, which is very popular in the country. The main source of protein is fresh cheese (datsi
) melted in a sauce. Made from milk and butter, it accompanies vegetables, potatoes, eggs or meat. Vegetables are varied and some are taken directly from the forest: taro (tubers), wild beans, sweet potatoes, bamboo, mushrooms, etc.. The offering of the doma is a testimony of friendship. Known for its digestive virtues, this chew of betel (pepper), arec nuts (palm) and lime paste is traditionally offered at the end of meals, which colours the teeth red.The classics of Bhutanese cuisine
Like the dal bhat in Nepal made from rice and coral lentils, the Bhutanese never tire of ema datsi. Hear chilli (ema) with cheese (datsi). Prepared as much as vegetables as they are condiments, the peppers are accompanied by a sauce made with processed cheese made from yak milk. But this dish is also available with other products such as potatoes (kewa datshi) or mushrooms (shamu datshi). Other vegetable dishes include lom, prepared with candied turnip leaves, khatem made with bitter cucumber, sautéed, or goen hogay, a fresh salad of cucumber, tomato and chilli, topped with crumbled cheese. Momos are Tibetan steamed ravioli filled with meat and/or vegetables. The hoentay are very similar but prepared with buckwheat flour. Egg and calorie lovers will find their happiness with the gondo datshi, scrambled eggs with melted cheese, bathed in butter.
As for meat, it can be eaten fresh or dried. Small portions of yak, pork, beef and chicken can accompany the dishes. Pork fat is considered to be a prime choice. Beef jerky is used in recipes such as shakam ema datshi (simmered with cheese and chilies) and shakam paa (with dried chilies and radish). Pork is very popular and is used in many dishes such as phaksha paa (pork sautéed with chilli pepper), sikam paa (bacon with chilli pepper) or even suma (dry black pudding flavoured with Szechuan pepper). Jasha maru is the Bhutanese equivalent of chicken curry.The drinks
Whether it is seuja, churned with salt and butter, or nadja, with milk and sugar, black tea is a common drink. The seuja, particularly nourishing and enjoyable in winter, is often accompanied by puffed rice. Otherwise one finds ara, a barley or rice alcohol (sometimes corn or buckwheat) at 17°, very widespread and slightly milky. Whisky, rum, gin are available in the most important cities. Bhutan produces its own beers: Red Panda, an unfiltered beer, and 1100.
