14 Renowned Bhutanese Dishes and Foods

Ema Datshi is a national spicy stew from Bhutan, crafted by boiling and simmering datshi cheese (a Bhutanese cheese) with hot chili peppers.

As a main course, ema datshi is best savored with Bhutanese-style red rice. Though the traditional version may include onions, they’re not a strict requirement.

Any cheese-based dish in Bhutan is often referred to as Datshi. Therefore, you may stumble upon versions replacing chilies with other ingredients. Examples are Kewa Datshi (with potatoes), Semchum Datshi (with beans), and Shamu Datshi (with mushrooms).

Ema datshi is one of Bhutan’s most beloved vegetarian options, which is also ideal for cool days.

Shakam datshi is a traditional variant of ema datshi stew. Instead of being strictly vegetarian, this Datshi stew version brings in Shakam, a Bhutanese dried beef with a flavor similar to beef jerky.

This meaty stew also combines hot chili peppers and creamy datshi cheese, creating a richer, thicker stew. Like the plant-based version, shakam datshi goes well with red rice.

Zow shungo is a traditional Bhutanese rice dish combining red rice and leftover vegetables. This rice specialty is excellent at turning last night’s remnants into today’s main course or breakfast.

In fact, The name “zow shungo” translates to “mixed with vegetables,” which aptly describes this wholesome and nutritious dish. The vegetables can include anything readily available or harvested locally, such as spinach, radishes, potatoes, or chilies.

Momo is a dumpling popularly consumed in Bhutan. The fillings for momo are varied, encompassing meat (like pork, chicken, goat, or water buffalo), veggies (like cabbage), and optional cheese.

Steaming is the primary cooking method, but fried Momos are also common. Most often, locals enjoy Momos as a street food or snack in many restaurants served with the fiery ezay (Bhutanese chili sauce).

Hoentay is a traditional dumpling of Bhutan’s Haa Valley. The dumpling-style dish features a buckwheat dough wrapper, encasing fillings of spinach or turnip leaves mingled with cheese.

There are two main ways of preparing Hoentay: steaming and frying. They result in different textures.

Similar to Momo, Hoentay pairs brilliantly with the spicy Ezay. During the Lomba festival, which celebrates the local New Year, locals usually enjoy this kind of dumpling.

Shabalay (aka sha phaley or shabaley) is a beloved snack in Bhutan, though its origin is Tibet. Encased in a bread shell, shabalay stuffing consists of seasoned meat and cabbage.

Whether deep-fried or pan-fried, these Shabalay come in semi-circular or circular shapes like pot stickers. Shabalay is known for its crisp exterior and satisfyingly hearty filling.

Shakam paa is a traditional Bhutanese dish made from dried beef, radish, and dried chilies. Bhutanese people often prepare it in a pot to serve with rice.

The beef is preserved and dried beforehand, resulting in a slightly chewy texture reminiscent of beef jerky, yet a bit thicker.

Jasha maru (jasha maroo) is a traditional Bhutanese chicken stew characterized by its distinct ginger flavor and an aromatic ensemble of chicken, chilies, garlic, onion, ginger, and tomato.

All these ingredients are simmered together, with the chicken cut into small cubes. The result is a thick, sauce-like stew enjoyed with red rice. Jasha maru can also adopt a beefy twist for a different take.

Well-known as one of the spiciest offerings in Bhutanese cuisine, jasha maru is a healthy diet across Bhutan.

Phaksha Paa is a Bhutanese stew traditionally combining dried pork with red chili peppers, mountain vegetables, and various spices.

This flavorful dish typically accompanies rice, salads, or Datshi-related dishes.

The vegetables in phaksha paa usually include greens, radishes, spinach, and turnips. Variations such as shakam paa, sicaam paa, and yaksha shakam offer even more ways to savor this versatile dish.

Datshi is a time-honored Bhutanese cheese. This cottage cheese is created from cow milk via the traditional back-slopping method.

Datshi often appears in most Bhutanese curries and stews, including ema datshi, kewa datshi, and shakam datshi.

Datshi cheese has many varieties, like zoetay, a matured datshi made by storing fresh datshi at room temperature and widely consumed in this country.

Puta is a noodle staple in Bhutanese cuisine, particularly in Bumthang City. Bhutanese people prepare the noodles from buckwheat and either boil or stir-fry them. Typically, the noodles are offered to the gods and priests in many regions of Bhutan.

Locals elevate puta’s flavors with sauce, sautéed vegetables, eggs, and scallions. With a strong resemblance to Japanese soba noodles, puta is a delicious alternative to regular rice and noodle offerings made from all-purpose flour.

Juma is a familiar type of sausage in Bhutan with intestines casing. The filling is usually minced meat, like beef or pork, rice, and gentle spices such as Sichuan peppers.

Stir-fried or deep-fried, Juma is served cut into pieces and finds itself alongside stews or Ara (a Bhutanese alcoholic beverage). What’s intriguing about Juma is the distinct flavor profile each one carries, from a citrusy zing to a simple, meaty taste.

Goep is a Bhutanese dish that features thinly sliced tripe stir-fried with chili peppers and seasoned with local ingredients.

It’s enriched with datshi cheese, creating a creamy and spicy sauce that complements the texture of the tripe.

Locals typically savor this dish with nutty-flavored red rice.

Jaju is a traditional Bhutanese soup crafted primarily from green leafy vegetables, milk, and butter, with the inclusion of cheese in some variations. Therefore, the soup has a creamy texture.

Common green vegetables are spinach or dried turnip leaves, locally known as “loam.” This soup holds deep cultural significance, especially in the autumn when turnip leaves are harvested, sun-dried, and stored for winter use.

The soup is especially prominent during events and festivals, where it complements a variety of main dishes, typically served with rice.