The gastronomy of Bhutan is not the main attraction of the country. It is said that the inhabitants of Bhutan were inspired by an English man to create one of their typical dishes. The English man traveled to Bhutan in the 18th century and while he lived alone he ate boiled rice and potatoes.
Many farmers feed on the same thing every day, although they add an essential Bhutanese ingredient: chili.
Starting in the 1950s, more condiments were introduced into Bhutan’s diet, such as garlic, onion, and ginger. It stands out for its spicy flavor, thanks to the chili ingredient widely used in its dishes, which together with products such as legumes, Rice, cereals, and dairy desserts, made mainly from yak butter, offer a cuisine with an intense and exotic flavor.
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- 1 Typical dishes
- 2 Some typical dishes of the country
- 3 Dessert
- 4 Sources
Among its dishes are Ema datse, made with huge green chili sprouts dipped in a cheese sauce ; Phagshaphu, strips of dried pork fat cooked in a stew with radishes or turnips and many dried chilies ; Gondomaru, scrambled eggs cooked in butter;
Some typical dishes of the country
- Phagshaphu: Strips of dried pork fat cooked in a stew with radishes or turnips and many dried chilies.
- Gondomaru: Scrambled eggs cooked in butter.
- Noshahuentsu: Pork stew with spinach.
- Phagshaphintshom: Fence with rice noodles.
- Bjashamaru: Chicken stew in garlic and butter sauce.
- Momos: Tibetan dish that is cooked in the Himalayas and consists of small boiled dumplings filled with meat or cheese.
- Tsampa: Another Tibetan dish in which barley flour is mixed with salt and butter, kneaded and cooked.
- Daal baat: Rice with lentils and some vegetables, pickles and curries. It is the main dish of the southern Nepalese.
Those made with yak milk stand out, those inspired by international recipes, such as the panacotta, or the delicious fruit puddings. And as typical drinks we find chang, local beer, and arra, a liqueur distilled from rice, corn and wheat.