Bhutanese food is subtle and strong like its mountains. It’s all about chillies, cheese, asparagus and ferns; as an afterthought, pork and chicken. Hotel Dolmaling is currently serving this taste of Bhutan.
“A walk through a local farmer’s market in any part of Bhutan will reveal one prominent ingredient widely used in the kitchens: chilies. Green or red and dry or fresh, chillies are generously added to dishes to create hearty flavours. Chilies in Bhutan aren’t merely additions to a dish; in many of the dishes, they are the main ingredient itself. They are also used to flavour-packed sauces of which a teaspoon can be enough to change the taste of the dish it is added to,” shares Chef Janak Thapa, who has never been to Bhutan but learnt all about Bhutanese cuisine from a native chef.
At Dolmaling, we are served Ema Datshi, a dish consisting of cheese and chili; and the national dish of Bhutan. Though the dish is commonly found across Bhutan, its taste can vary. “Some people prepare the dish with a creamy consistency while others make this a broth-style cheese dish,” shares Chef Janak. Though chilies are the main ingredient of this dish, it is not intolerably spicy. The seeds of the chilies are removed before they are added to the gravy.
Bhutanese cuisine caters very well to meat eaters, with pork and beef commonly available, along with chicken. Some of the classic meat dishes of Bhutan use pork as a main ingredient. “There are a number of dishes made with a dried variant of beef known as Shakam which is another highly recommended form of meat to try. Shakam Paa is made with dried chilies and a vegetable or two such as radish,” explains Chef Janak who has been working in the culinary field for more than 45 years.
For vegetarians, Bhutanese cuisine can be as exciting it is for non-vegetarians. The delicious Ema Datsi comes in different versions wherein vegetables are added to the mix. Shamu Datsi with mushrooms, Kewa Datsi with potatoes and many other styles with spinach, asparagus and other ingredients. There are also leafy vegetables available, sometimes cooked in a soup-like form known as Jaju.
Unpolished red rice with dishes of vegetables, chilies and meat are staples of the typical Bhutanese meal. It sounds simple enough, yet its striking flavours render this cuisine remarkable
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