5 Days of western Bhutan Tour
- Paro
- Thimphu
- Punakha
- Paro
Bhutanese cuisine is robust, delicious, and influenced by the frigid mountain climate of the nation. Warm and cozy meals are made with items like red rice, cheese, potatoes, pork, and chiles. In Bhutan, chilies are considered a vegetable as well as a spice, and their aroma and heat are the foundation of many recipes. With fresh vegetables, dairy products, and homemade pickles frequently consumed in daily meals, the food also reflects regional farming customs.
Ema Datshi, Kewa Datshi, and Shakam Paa are some of Bhutan's most popular recipes. Butter tea is frequently offered to visitors as a gesture of welcome, and soups and stews are popular, particularly in colder climates.
A hot national dish composed with cheese and chiles. It comes with rice and is rich and bold.
Creamy cheese sauce cooked potatoes. Milder than Ema Datshi, yet almost as reassuring.
A Stir-fried dried beef with chiles, flavourful, chewy, and ideal for meat lovers.
Pork cooked with veggies and red chiles, a filling and cozy dish that are popular among tourist.
A hot stew of chicken with garlic, tomatoes, and chiles. frequently consumed with rice.
Considered as the Bhutan's main grain, these are packed with nutrients that offers nutty and chewy texture.
A traditional tea infused with salt and butter, rich, comforting, and frequently offered to visitors.
A Haa Valley buckwheat dumpling stuffed with local greens like spinach. Delicious, earthy, and soft.
