Traditional foods of bhutan

FOODS IN BHUTAN:

1. Ema Datshi - Stew made of Chillies and Cheese

'Datshi' in the Bhutanese language of Dzongkha means 'cheese', which is what they use in a number of dishes, the most popular being Ema Datshi which is like a stew made from chillies and cheese ('Ema' means chillies) and might prove to be too spicy for some. Being the national dish of Bhutan, it is unarguably the most popular dish in the country, and any discussion about Bhutanese food cannot go without the mention of Ema Datshi.

The chillies are split lengthwise with their seeds and ribs removed and are mixed with cheese, garlic, water and some oil. Is this cheese a special kind of farmer's cheese which doesn't dissolve in water and is hardly found outside this nation. Onions and tomatoes are also added sometimes. Yak cheese might also be used. There might be small variations in the preparation of Ema Datshi throughout the nation (such as the consistency of liquid), but the ultimate essence remains

2. Jasha Maroo or Maru - Spicy Chicken Stew or Curry

Another dish worth tasting would be the Jasha Maroo which is like a spicy stew or curry which is made with diced chicken, onion, garlic, chillies, tomato, ginger and coriander leaves. Ginger gives this dish its essence. It may be served with a generous portion of chicken broth. Beef may also be used in place of chicken. This is usually served with red rice as it is in case of most Bhutanese dishes.

3. Phaksha Paa - Pork with Red Chilies

Paa is a curry with gravy or a meaty stew. Phaksha Paa highlights another favourite item of the Bhutanese people - pork. This dish is made of pork slices stir-fried with whole red dry chillies (yet another spicy dish), ginger and Bok Choy. Bok Choy is also known as White Mustard Cabbage or Pak Choy and is peppery to taste and has a celery-like stalk with dark leaves. It is used not only in stews like this but also in fresh salads. Mountain vegetables such as radishes and spinach may also be added in Phaksha Paa. This is often eaten along with rice and Datshi dishes.

5. Suja - Bhutanese Butter Tea

Tea is frequently consumed in Bhutan but is a little different. What the locals mostly indulge in is butter tea, also known as Suja or Po Cha or Goor Goor which is usually served after meals and is found to be quite comforting in the cold weather. Fermented yak butter is made from fresh yak milk. This butter is then boiled along with tea leaves and water. It is a frothy drink that tastes more like butter than tea, and its salty taste might surprise some. Butter tea is also relished in Tibet and parts of Nepal as well. Suja can also be made with cow's butter.

6. Ara - Traditional Alcoholic Beverage

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.

7. Jaju Soup - Traditional Bhutanese Soup

Jaju is a traditional Bhutanese soup, generally served along with other dishes as a side. It is made up of green leafy vegetables like local spinach, or even turnips. The broth is prepared with milk and butter. Sometimes, cheese is also added to the preparation to make it heartier, and tastier.