Cuisine of Bhutan

Red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize, are the staple foods of Bhutan. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat and mutton. Soups and stews of meat, rice, ferns, lentils, and dried vegetables spiced with chilies and cheese are a favorite meal during the cold seasons. "Zow shungo" is a rice dish mixed with leftover vegetables. "Ema datshi," made very spicy with cheese and chilies, might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Dairy foods, particularly butter and cheese from yaks and cows, are also popular, and indeed almost all milk is turned to butter and cheese. Popular beverages include butter tea, tea, locally brewed rice wine and beer. Spices include cardamom, ginger, chilies, garlic, turmeric and caraway.

One says "meshu meshu", covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer.

Bhutan is the only country in the world to have banned the sale of tobacco.

References

*"Tashi Delek" Drukair Magazine Volume XII No. 4 Fall 2007 Page 42