Food in Bhutan is influenced by Tibetan, Chinese, and Indian food cultures. Typically the dishes are served with a side pairing of white or red rice and centered around a meat (usually Pork or Chicken). The majority of Bhutanese dishes are prepared with chilies and are quite spicy to taste, even if you consider yourself as having a more adventure palette.
Ema Datshi,is a unique invention in the history of food.
Made from Chilli peppers and Cheese, it is one of the most spectacular dishes which is a must taste on your Bhutan tour! Ema Datshi is eaten in a particular manner to avoid burning the tongue. Eating spoon-full of rice to cover the tongue, before taking a bite of Ema Datshi would leave room for less of whistling and spewing fire!
Butter tea is a favourite local brew, going by various local names such as suja, po cha or goor goor. It is made from tea leaves, yak butter, water and salt. It’s not everybody’s ‘cup of tea’ as it tastes more like butter than tea.
Ara is a traditional alcoholic drink that is made from fermented rice. The liquid is clear like vodka, has a strong smell and taste but possibly an acquired taste.
Fiddlehead greens are the furled fronds of a young fern, and used as a vegetable. They are harvested early in the season before the frond has opened and reached its full height. It is rich in antioxidants, iron and fibre, and is a valuable source of omega-3 and omega-6 fatty acids. It also goes by the name of ‘crozier’, after the curved staff used by bishops.