Bhutan’s Culinary Journey: 10 Must-Try Local Dishes

Ema Datshi is the heart and soul of Bhutanese cuisine and a must-try for any traveler. The dish consists of fresh green or red chilies simmered in a thick, creamy sauce made from local cheese (usually derived from yak or cow milk). It’s served hot with red rice and is found in almost every Bhutanese household and restaurant. What makes Ema Datshi truly unforgettable is its bold use of spice—Bhutanese people love their food hot, and this dish delivers a flavorful punch. It’s more than just a meal; it’s a cultural experience that reflects the Bhutanese love for simple ingredients with powerful flavor. You’ll likely encounter different versions across regions, with subtle variations in the type of cheese, chilies, and texture. Though it may challenge sensitive palates, Ema Datshi is a defining feature of Bhutanese identity and is often the first dish introduced to visitors. Whether you’re in a city restaurant or a village kitchen, Ema Datshi will warm your body and awaken your taste buds. Don’t leave Bhutan without tasting this spicy classic—it’s not just food; it’s part of the country’s heritage and daily life.

Kewa Datshi – Comfort in a Bowl

For travelers looking for a milder yet authentic Bhutanese dish, Kewa Datshi is the perfect introduction to the local flavors. “Kewa” means potato in Dzongkha, and in this dish, thinly sliced potatoes are cooked in a creamy, flavorful cheese sauce, often with a touch of green chili for subtle spice. Unlike the fiery Ema Datshi, Kewa Datshi is much gentler on the taste buds, making it a popular choice for children, foreigners, and those who prefer less heat. It’s typically served with Bhutanese red rice and occasionally enhanced with onions, tomatoes, or mushrooms for extra richness. The dish showcases Bhutan’s reliance on fresh, farm-to-table ingredients and the importance of simplicity in cooking. Often prepared as a daily meal in households and included in tour meals for travelers, Kewa Datshi is a warm, satisfying comfort food that soothes the palate while offering a taste of the local culinary tradition. Its hearty texture and creamy profile make it a versatile side or main dish. Whether you’re exploring Thimphu or a remote village, you’ll find Kewa Datshi served with pride and hospitality. It’s humble, delicious, and a gentle start to experiencing Bhutanese cuisine.

Shamu Datshi – Mushroom and Cheese Delight

Shamu Datshi is a delicious and aromatic mushroom and cheese stew that offers a wonderful vegetarian option for visitors exploring Bhutan’s culinary traditions. “Shamu” means mushroom, and this dish is commonly made with either fresh button mushrooms or wild forest varieties, depending on the season. These are cooked slowly with locally made cheese, creating a dish that is creamy, earthy, and deeply satisfying. A dash of chili may be added for light heat, but the spice level is usually gentler than Ema Datshi. Shamu Datshi is especially popular during the rainy season when wild mushrooms flourish across Bhutan’s hillsides. It is typically served with red rice and pairs beautifully with other side dishes like mixed vegetables or lentil soup. For vegetarians and travelers seeking non-meat local food, Shamu Datshi is a fantastic introduction to Bhutanese flavors without overwhelming spice. The rich aroma of mushrooms combined with Bhutanese dairy creates a dish that is simple yet elegant. Whether eaten in a rural farmhouse or a fine hotel dining room, this stew represents Bhutan’s harmony with nature and the seasonality of its ingredients. Shamu Datshi is more than just a dish—it’s a comforting experience with every bite.

Phaksha Paa – Pork with Red Chilies and Radish

Phaksha Paa is one of Bhutan’s most beloved meat dishes, especially popular during festivals and family gatherings. Made by stir-frying tender pork slices with a generous handful of dried red chilies, garlic, ginger, and crunchy daikon radish, the dish is known for its bold, spicy flavor and hearty texture. The pork is often slow-cooked until slightly crisp on the edges, enhancing the flavor while allowing the fat to infuse the entire dish. In some regions, chefs add mustard greens or spinach for added earthiness. Phaksha Paa is typically served with Bhutanese red rice, which balances the spice with its nutty flavor and chewy texture. The dish reflects Bhutan’s traditional approach to cooking—minimal ingredients, rustic preparation, and maximum taste. For tourists seeking an authentic taste of Bhutanese non-vegetarian cuisine, Phaksha Paa is a must-try. It delivers warmth, satisfaction, and a glimpse into the country’s deep-rooted food culture. Whether enjoyed in a homestay or a local restaurant, the spicy aroma and rich flavor of Phaksha Paa leave a lasting impression. It’s not just a meal—it’s an invitation into Bhutanese hospitality and celebration.

Jasha Maru – Aromatic Spicy Chicken Stew 

Jasha Maru is a light yet flavorful chicken stew that beautifully combines Bhutanese spice with subtle, aromatic notes. This dish is made from boneless chicken pieces simmered with tomatoes, garlic, ginger, onions, and green or red chilies, creating a fragrant and mildly spicy gravy. Unlike other Bhutanese dishes, Jasha Maru is less creamy and oily, making it a healthier yet satisfying option for many travelers. The freshness of the herbs and the simplicity of the ingredients allow the natural flavor of the chicken to shine. It is usually served over a warm plate of Bhutanese red or white rice, making it perfect for lunch or dinner. Some variations include a sprinkle of coriander or spring onions on top for a fresh finish. Jasha Maru appeals especially to those who enjoy spicy, yet light dishes with a balance of tang and warmth. It’s commonly prepared in both local homes and tourist lodges, showcasing Bhutan’s love for slow-cooked, heartwarming food. For those easing into Bhutanese cuisine, this is a great introduction—aromatic, wholesome, and undeniably comforting.

Sikam Paa – Dried Pork with Dried Chilies

Sikam Paa is a beloved winter delicacy in Bhutan, prepared using thin strips of sun-dried pork belly that are stir-fried with dried red chilies and minimal seasoning. The pork is cured and air-dried in the highland cold for weeks, allowing the fat to preserve and deepen its flavor. Once cooked, it transforms into a crispy, chewy, and intensely rich dish with layers of savory goodness and heat from the chilies. Because of its fatty texture and high calorie content, Sikam Paa is particularly cherished during the colder months, giving warmth and energy to locals in high-altitude villages. While simple in preparation, the flavor is deep and satisfying—perfectly paired with red rice or local buckwheat pancakes. For visitors, Sikam Paa offers a taste of traditional Bhutanese preservation methods and a distinctly umami-rich experience. It’s not for the faint-hearted, as the richness can be intense—but for culinary explorers, it’s an unforgettable bite. Sikam Paa is more than a dish; it represents Bhutan’s mountain lifestyle and age-old techniques of food storage in harmony with nature.

Goep – Spicy Bhutanese Tripe Stir-Fry

Goep is one of Bhutan’s most adventurous and traditional dishes, made from cow tripe (stomach lining) stir-fried with garlic, onions, chilies, and local spices. Loved by locals and often served in traditional eateries, Goep is bold in both flavor and texture—chewy, spicy, and intensely savory. This dish reflects Bhutan’s cultural value of nose-to-tail eating, where every part of the animal is respected and used. Goep is typically eaten with red rice and often accompanied by vegetable sides to balance its richness. The preparation involves careful cleaning and slicing of the tripe, which is then stir-fried at high heat with dried or fresh chilies to bring out a smoky depth. It’s especially popular among those who appreciate robust, traditional flavors and aren’t afraid to step outside their comfort zone. Tourists with an adventurous palate will find Goep a unique culinary experience that showcases the rustic side of Bhutanese cooking. While it may not be everyone’s favorite at first bite, it tells a story of resourcefulness, tradition, and authenticity. For the brave foodie, Goep is a dish that earns respect and curiosity—delivering a spicy kick and cultural immersion in every bite.

Hoentay – Buckwheat Dumplings from Haa Valley

Hoentay is a delicious, wholesome dumpling native to Bhutan’s Haa Valley, traditionally prepared during Lomba Festival and other celebrations. Unlike regular wheat dumplings, Hoentay uses buckwheat flour for the dough, giving it a nutty flavor and rustic texture. The dumplings are typically stuffed with local ingredients like spiced cheese, spinach, radish leaves, or turnip greens, creating a savory and nutritious bite. They are either steamed or deep-fried, depending on regional preferences. Hoentay is more than just food—it carries deep cultural and seasonal significance for the people of Haa. In Bhutanese homes, making Hoentay is often a communal family activity, bringing generations together during the festive season. For visitors, it’s a flavorful window into Bhutanese hospitality and heritage. These dumplings are often served with spicy ezay (chili sauce) or butter-based sauces, enhancing their richness. The use of buckwheat, a crop well-suited to Bhutan’s cold mountainous climate, reflects the country’s sustainable and adaptive food traditions. Whether you try it at a village home, during a festival, or at a local restaurant, Hoentay offers an authentic, heartwarming culinary experience that connects you with Bhutan’s agricultural roots and festive spirit.

Red Rice – Bhutan’s Nutritious Staple Grain

Bhutanese red rice is a dietary cornerstone across the country and is served with nearly every meal—from spicy stews to rich meat dishes. Grown at high altitudes in the fertile valleys of Paro and Punakha, this nutrient-rich, semi-milled rice thrives on glacial meltwater, making it incredibly pure and healthy. The rice has a slightly nutty flavor and a chewy texture, which pairs perfectly with creamy dishes like Ema Datshi or hearty meats like Phaksha Paa. Red rice is also a healthier alternative to white rice, packed with fiber, magnesium, and antioxidants. Its pale reddish-brown hue becomes pinkish once cooked, adding both color and character to the Bhutanese plate. For tourists, red rice offers more than just nutrition—it’s an essential part of the Bhutanese food identity. It’s not processed or polished like conventional rice, and locals value it for both its taste and cultural significance. You’ll likely enjoy it during every meal, whether you’re in a remote village, a luxury hotel, or a trekking campsite. Red rice is simple yet profound, and every bite connects you to Bhutan’s earth, climate, and culinary heritage.

Suja – Traditional Bhutanese Butter Tea

Suja, or Bhutanese butter tea, is a warming, energizing drink made from tea leaves, butter (usually yak or cow), and salt—a staple beverage particularly popular in the higher Himalayan regions. Unlike the sweet milk tea found in many parts of Asia, Suja has a salty, creamy, and slightly tangy flavor that can be surprising for first-time visitors. However, in Bhutan’s cold mountain climate, this nourishing drink plays a crucial role in keeping the body warm and hydrated. Rich in calories and fat, it provides energy to farmers, monks, and travelers trekking through alpine paths. Suja is often served during traditional ceremonies, guest visits, or after meals, symbolizing hospitality and comfort. It is churned until frothy and served hot in small bowls or mugs. For tourists, sipping Suja in a monastery or mountain lodge is a cultural experience in itself—offering a taste of Bhutanese lifestyle and resilience. While it may take a few sips to appreciate, Suja leaves a lasting impression of warmth and local authenticity. Whether you love it or not, drinking butter tea is a Bhutanese ritual that invites you to slow down, share stories, and embrace mountain life.