Bhutanese cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Bhutanese cuisine refers to the traditional and national foods and beverages of Bhutan. The cuisine is heavily influenced by the country's geography, climate, and culture. It is characterized by the extensive use of chili peppers, cheese, and meat.

Ingredients[edit | edit source]

The most common ingredients in Bhutanese cuisine are:

  • Rice: The staple food of Bhutan. Red rice is the most popular variety.
  • Chili peppers: Used in almost every dish, either as a main ingredient or a seasoning.
  • Cheese: Known as "datshi" in Bhutan, it is used in a variety of dishes.
  • Meat: Beef, pork, and chicken are the most commonly consumed meats.

Dishes[edit | edit source]

Some of the most popular Bhutanese dishes include:

  • Ema Datshi: A spicy dish made with chili peppers and cheese. It is considered the national dish of Bhutan.
  • Jasha Maru: A spicy chicken stew.
  • Phaksha Paa: Pork cooked with spicy red chillies.
  • Red Rice: A staple in Bhutanese cuisine, often served with other dishes.

Beverages[edit | edit source]

Traditional Bhutanese beverages include:

  • Butter Tea: A salty tea made with butter and salt.
  • Ara: A traditional alcoholic beverage made from fermented rice, maize, millet, or wheat.

See also[edit | edit source]

References[edit | edit source]

Bhutanese cuisine Resources
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Contributors: Prab R. Tumpati, MD