Eight things to taste in Bhutan
Here are some must-eat things in the happy nation of Bhutan.
Ema-datshi is among one of the famous dishes in Bhutan and is also consider the national dish. Ema means chili. Different type of chilies are used like green, red and white (green chili washed in hot water and sun-dried). The chilies are called “Sha ema”. Datshi is a kind of cottage cheese which is made from cows or yaks’s milk. The fat is removed from curd to make butter and the remaining curd without the fat is used to make cheese the liquid which is left is used as soup on rice.
Kewa- datshi is another variation of Ema -datshi where instead of chilli potato is added. It tastes as good as Ema datshi and is loved by people who like less spicy food because Bhutanese food is full of spice and flavours. Chilli is considered a vegetable in Bhutan. SHAMU- Datshi is also a variation where instead of potato, mushrooms are added once again a dish worth trying, if you are visiting Bhutan.
Momo is a type of South Asian dumpling which is famous around Bhutan. A simple white flour and water dough are generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Traditionally, momo is prepared with ground or minced meat filling. But over the past several years, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local hard cheese), vegetable and meat combinations. Momos are a great dish that all should try.
Puta is another one of those staple foods in the Bhutanese can. It is a complete meal in itself. The noodles in Puta are healthy and are prepared using bucket wheat. A good substitute for rice dishes, Puta is made by cooking wheat noodles using sauces, vegetables, and meat. The noodles used in the dish are generally boiled. However, they are served stir-fried in oil.
Ara is a traditional alcoholic beverage consumed in Bhutan. It is made from rice, maize, millet, or wheat, and may be either fermented or distilled. The beverage is usually a clear, creamy, or white colour. Ara production is unregulated in both method and quality, and its sale is prohibited in Bhutan. Ara is also produced for religious purposes, especially in eastern Bhutan, where it serves as a Lhasoel offering on certain auspicious days. Ara is also believed to chemically ward off snakes, and is sometimes carried by children for protection. It is usually consumed hot. It may be served neat, with smooth additives like butter and poached egg, or with chunky additives like scrambled egg and rice.
6. Goen Hogey
Goen Hogey unlike the majority of the traditional Bhutanese dishes that are heavy in meat content, is an exception amongst them. Goen Hogey is, in fact, one of the lightest Bhutanese dishes around. Made using sliced cucumbers, chilli flakes, onions, datshi cheese and cilantro, this dish is all but a cucumber salad. This dish can be eaten to feel refreshed and is popularly enjoyed with Sichuan pepper zheng.
Suja- In Bhutan, Yak is the main source of milk, wool and dairy products that’s why beverages are also made from yak milk. Tea is consumed all across the world and most popularly in Asia. However, in Bhutan, the tea is different from what is consumed in other nations. The tea consumed in Bhutan is made from fermented yak butter and yak milk called Suja which is also really helpful in confronting the extreme cold. This is one of the most popular drinks consumed all over Bhutan.
8. Zow Shungo
Bhutanese never waste things that can be used in one way or another, this dish is a perfect example of that culture of Bhutan. Zow Shungo, another one of the popular dishes of Bhutan is made from leftovers of vegetables and red rice. This dish a favourite among the Bhutanese people and can be made without efforts moreover, it also helps in cutting down food wastage.
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