In Bhutan, food is more than just what we eat—it’s a reflection of our land, our people, and the fiery love we have for chilies. Whether you're slurping suja in a village kitchen or bravely taking your first bite of Ema Datshi, there’s a story simmering behind every meal. As a Bhutanese girl who grew up eating dried beef with her fingers and dodging red chili seeds in mom’s kitchen, let me take you on a delicious, down-to-earth journey into our cuisine—and how to enjoy it the local way.
Let’s get this out of the way: if you think chilies are just for spice, you’re in for a surprise. In Bhutan, chilies are the vegetable.
The national dish Ema Datshi (chilies and cheese) is not a side—it’s often the main dish. You’ll find many variations like Shamu Datshi (mushrooms and cheese), Kewa Datshi (potatoes and cheese), and so on.
Local Tip: If you’re not used to spice, ask for it “moderate” or say “Ama Atisisi” (less chili) at homestays or restaurants. But do try the real deal at least once—you might just fall in love with the burn!
Most Bhutanese meals come with red rice—a nutty, semi-sticky rice grown in the fertile valleys of Paro and Punakha. It’s healthy, earthy, and pairs beautifully with all the spicy and cheesy sides.
Traveler Tip: Try eating with your hand like the locals do. Just make a small rice mound, mix a bit of curry, and scoop with your fingers. Trust me—it tastes better.
Phaksha Paa – Pork stir-fried with radish and dried chilies. Smoky and deeply satisfying.
Shakam Datshi – Dried beef cooked with chilies and cheese. A winter favorite!
Jasha Maru – A spicy chicken stew that’s lighter but flavorful.
Hoentay – Buckwheat dumplings filled with turnip greens, cheese, and love. A specialty from Haa Valley.
Dzongkha Word Alert: “Hoentay” literally means “Spinach Dumplings”, and they are traditionally served during Lomba festival.
Suja (butter tea) might surprise you. Made with tea leaves, salt, and yak butter, it’s creamy, salty, and warming—perfect for high-altitude chills.
Ara is our traditional homemade alcohol, often offered during festivals or family gatherings. It’s made from rice or wheat and can be clear or milky.
Etiquette Tip: If someone offers you suja or ara, accept with both hands and a slight nod—it’s a sign of respect and connection. You don’t have to finish it, just a sip is enough.
Food in Bhutan is warm, bold, and unfiltered—just like our mountains. Sometimes you’ll be invited into a local’s home and offered zow shungo (a mixed veggie and rice leftover dish), or goen hogay (a cucumber salad with a chili twist). Don’t overthink it. Ask questions. Smile. Laugh when the chili hits harder than expected (it always does). That’s the heart of Bhutanese hospitality.
I once saw a tourist mistaking ezay (our fiery chili relish) for tomato chutney and slathering it all over his momo like ketchup. The first bite brought tears, a hiccup, and a loud “Whew! That’s ALIVE!” He ended up loving it—but with caution after that. So yes, ask before you scoop.
Bhutanese food isn’t fancy. It’s humble, homemade, and full of spirit. When you eat here, you’re tasting the weather, the soil, the stories. So next time you sit down for a meal, don’t just eat—experience it.
Whether you’re slurping Hoentay in Haa or sipping suja on a breezy Punakha evening, let Bhutanese cuisine surprise you, challenge you, and feed your soul.
If food is the way to your heart, then Bhutan is ready to serve you warmth on a plate. Join us at Namgay Adventure Travels and let us show you the taste of our kingdom—one meal, one smile, and one chili at a time.
