The straightforwardness of the Himalayan way of lifestyle is reflected in the traditional Bhutanese cuisine. Bhutan’s incredible cuisine, which is full of mouthwatering flavours, has been greatly influenced by its environment, culture, and history.
The majority of meals are straightforward, regional, simple to make, and largely made of ingredients found there. The most distinctive aspect of Bhutanese cuisine is how spicy it is.
In order to stay warm in the chilly temperatures of the steep mountainous scenery, the food is typically spicy. You will feel a warmth from the spiciness of Bhutanese food that can only be matched by the hospitality of the Bhutanese people.
Bhutan Trip: Western Region
Due to the colder climate, meals in Bhutan’s west tend to be heavier, with chilli, meat, and dairy products being the most popular ingredients.
No matter the region, rice is a staple food, and westerners particularly enjoy red rice.
Additionally, there is a sizable Tibetan influence, and dishes like these are frequently accompanied by items like momos, thukpas, dried meat from livestock, and buttermilk.
For anyone visiting, the well-known sikam, shakam, or yaksha pa is a must-try. The most popular dish in the western region is the recognisable Ema Datshi.
Bhutan Trip: Eastern Region
Eastern Bhutan is vast and widespread; the kingdom’s largest district is in the east, and portions of its borders extend just beyond the edge of the Indian state of Arunachal Pradesh.
The fact that maize, potatoes, and other vegetables are farmed extensively in the area is reflected in the food. While the food of the east draws heavily from that of the west, it also has distinct characteristics.
Food are typically simpler here and cured; smoked pork and beef often accompany wheat noodles with a local brew of eggs and butter known as ara.
Bhutan Trip: The Central Region
Traditional ingredients in Bhutanese cuisine include wheat and buckwheat.
As rice cultivation was not feasible there until the early 2000s, buckwheat was the primary food source for the inhabitants of Bumthang and the surrounding area, along with dried meats and dairy products.
Some of the region’s signature dishes include buckwheat pancakes (kule/kepthang), buckwheat polenta (chogdan), buckwheat noodles (puta), wheat flat noodles (jambuli), freshwater algae (churu) made into soup, and dairy products like butter and whey.
Traditional cottage cheese and more contemporary varieties like Cheddar and Gouda are both well-known products of the central region.
Bhutan Trip: The Southern Region
India and Nepal, Bhutan’s closest neighbours, have a significant cultural influence in the southern region of the nation.
Southern Bhutan’s cuisine is flavorful and filling. The majority of southern dishes are made with rice and lentil rotis and are flavoured with fresh and smoky herbs, vegetables, and meats.
Frequently, pickles, rice, or sel roti are served with marinated, grilled meat served on skewers. Mutton and lamb are frequently served in the area with vegetables and ezay (pickles).
Book an extraordinary journey for your Bhutan trip today! Keep up to date on the latest travel information with us.
Tours and Travels Blogs 