While traditional dishes remain popular, chefs are rising up modern Bhutanese cuisine by blending traditional ingredients with contemporary techniques. In urban centers like Thimphu, chefs are experimenting with new flavors and presentation styles, creating dishes that appeal to both locals and international visitors.
1. Momos (Steamed Dumplings)
Momos, filled dumplings usually steamed, can be eaten as a snack or as a meal. Traditionally, momos are filled with minced beef. These days, people enjoy a variety of dumpling fillings such as vegetables or cheese. Momos are often served with a little bowl of chili dipping sauce or a bowl of soup. Some restaurants even fry the dumplings for extra crunch and taste.
2. Datshi (Cheesy Stew)
There are many different kinds of datshi in Bhutan, but all consist of cooked vegetables topped with melted cheese or smothered in cheese sauce.
Ema datshi, for instance, is a tasty dish of simmered hot chili peppers topped with melted cheese or immersed in a cheesy sauce. The name actually means chili peppers and datshi (also spelled dhatse) cheese. Ema datshi is considered by many to be Bhutan’s national dish.
3. Phaksha Paa (Chili Pork Ribs)
Bhutan has many incredibly tasty meat-based dishes. Bhutanese use local yak meat or imported fish. One of the tastiest traditional meat-based dishes is phaksha paa, which is pork ribs cooked with daikon (a type of winter radish), ginger, and fresh or dried chili peppers.
Bhutanese cuisine offers a rich and diverse culinary experience that is deeply rooted in the country’s culture and traditions. From the spicy warmth of Ema Datshi to the hearty flavors of Phaksha Paa and the unique regional variations, there is something to tantalize every palate. Whether we are exploring the traditional dishes or savoring modern twists, a taste of Bhutanese cuisine promises to be an unforgettable adventure. Check our MENU.