Bhutan, often called the Land of the Thunder Dragon, is known for its pristine landscapes, ancient monasteries, and deep spiritual traditions. Yet one of its richest treasures is found at the dining table. Bhutanese cuisine is a bold, soulful reflection of the country’s culture, climate, and community. Meals are shared with warmth, prepared with care, and infused with flavors as striking as the scenery.
If you’re exploring Bhutan, food becomes an unforgettable part of the adventure. It tells stories of high-altitude farming, time-honored preservation methods, and a love for spice that warms the body and spirit. Dishes are hearty, perfect for chilly evenings after trekking mountain trails or wandering through centuries-old fortresses.
Some recipes have been passed down for generations, while others have evolved with regional influences, creating a vibrant and varied culinary landscape. Among them, a few stand out as true cornerstones of Bhutanese life—meals that capture the country’s essence in every bite. Here are seven dishes that will leave you not only well-fed but deeply connected to this remarkable land.
National Dish of Bhutan Ema Datshi closeup in the pan on the table. horizontal top view from above
1. Ema Datshi – Bhutan’s National Dish
Ema Datshi is Bhutan’s beloved national dish and a must-try for anyone visiting. Made from fresh green chilies and a special homemade cheese called datshi, it’s both fiery and creamy. In Bhutan, chilies are not just a seasoning. They’re a vegetable, often served in generous portions.
This dish appears at nearly every meal, often accompanied by red rice. There are variations like kewa datshi with potatoes or shamu datshi with mushrooms. Locals eat it daily, and many travelers develop a love for its intense flavor. If you enjoy spice, you’ll want to savor it more than once.
Spicy Asian chicken stew with vegetables such as leek, onion, ginger, tomatoes, garlic and chili close-up in a bowl on the table. Horizontal
2. Jasha Maru – Spiced Chicken Stew
For a milder introduction to Bhutanese spice, try jasha maru. This chicken stew combines tender pieces of chicken with tomatoes, onions, garlic, and ginger. The broth is light but aromatic, offering a comfort that feels familiar yet distinctly Bhutanese.
Jasha maru is often served with red rice, which balances the dish’s mild heat. It’s a favorite for travelers who prefer something less intense than ema datshi. Despite its simplicity, it’s deeply satisfying—perfect after a day exploring Bhutan’s valleys and villages.
Cooked organic red jasmine rice.
3. Red Rice – The Staple of Bhutan
Bhutanese red rice is a staple of nearly every meal. Grown in the Paro Valley at high altitude, this rice has a slightly nutty flavor and a chewy texture. It’s unpolished, which preserves its nutrients and gives it a distinctive color.
Red rice pairs beautifully with rich stews and vegetable curries. Its hearty nature makes it ideal for high-altitude living, providing the energy needed for trekking or exploring. Seeing the glowing red fields during harvest season is an unforgettable sight.
Traditional dumpling momos food from Nepal served with tomato chutney over moody background. Selective focus
4. Momos – Himalayan Dumplings
Momos are beloved dumplings found across the Himalaya, and in Bhutan they’re a true comfort food. These steamed parcels can be filled with minced meat, cheese, or vegetables, and are often served with a spicy chili sauce called ezay.
They’re a popular snack during festivals and are best enjoyed fresh and hot. Making momos is also a social activity, with friends or family gathering to fold and steam them together. Sampling them at a local festival or homestay is a highlight of any visit.
5. Suja – Traditional Butter Tea
Suja is more than a drink—it’s an expression of Bhutanese hospitality. This butter tea blends brewed tea leaves with yak butter and salt. The result is rich, slightly salty, and unexpectedly comforting, especially on cold mornings.
You might first encounter Suja in a traditional home, served in an ornate cup. It’s also common during religious ceremonies or as a daily warm-up in mountain villages. For travelers, it can be an acquired taste, but it’s one worth embracing.
6. Shakam Paa – Sun-Dried Beef with Chilies
Shakam paa is a flavorful dish made from sun-dried beef, dried chilies, and radish. The beef is chewy, the chilies bring heat, and the radish adds earthiness. It’s a warming, filling dish often enjoyed in the colder months.
This is a perfect example of Bhutan’s preservation techniques, turning simple ingredients into something unforgettable. It pairs well with red rice and is a favorite for those who enjoy bold flavors.
Top view of Kewa Datshi (Potato Cheese Curry )The Bhutanese food at Phahurat Market (Indian Market )in Bangkok Thailand
7. Kewa Datshi – Potatoes with Cheese and Chilies
Kewa datshi is a gentler cousin to ema datshi. Made from potatoes, green chilies, and cheese, it offers a creamy, slightly spicy comfort. It’s often served alongside other vegetable dishes, making it a versatile part of the Bhutanese table.
This dish is ideal for travelers easing into Bhutanese spice levels. It’s also popular with families, as its mild flavor appeals to all ages. Pair it with red rice for a satisfying, balanced meal.
Savoring Bhutan’s Culinary Heritage
Bhutanese cuisine is an invitation to slow down, connect, and experience the country through its most time-honored traditions. Every bite carries the stories of farmers tending red rice fields, families gathering around steaming pots of ema datshi, and artisans shaping momos with practiced hands. The flavors are bold and comforting, shaped by the mountains and seasons, yet it’s the warmth of the people who share them that makes each meal unforgettable.
When you journey through Bhutan, you taste more than food. You taste history, community, and a way of life rooted in harmony with the land. Let Nomadic Expeditions lead you to the kitchens, markets, and villages where the true heart of Bhutan is found.