When you visit Bhutan, food will play a huge role in your experience. Every meal gives you a taste of the culture and connection to nature.
You will find fresh ingredients and incredible flavors in dishes that have been passed down for generations.
The food here is an invitation to understand Bhutan in a deeper way.
We decided to explore food from around the world. Before you start reading about food in Buthan, also check out the must-try dishes in Brazil.
Ready to explore the best dishes Bhutan has to offer?
Let us take a closer look at the must-try meals on your trip.
This is the Best Food in Bhutan
- Jasha Maru
- Ema Datshi
- Red Rice
- Phaksha Paa
- Shamu Datshi
- Goep
- Hoentay
- Kewa Datshi
- Momo
- Shakam Datshi
- Jaju
- Khur-le
- Lom
- Puta
- Zow Shungo
- Shakam Paa
- Sikam Paa
- Jasha Tshoem
1. Jasha Maru
| Main Ingredient | Chicken |
| Type of Dish | Stew |
| Spice Level | Medium to Hot |
| Serving Style | With Rice |
| Origin | Bhutan |
Jasha Maru is a traditional Bhutanese dish made with diced chicken, tomatoes, garlic, ginger, and a generous amount of chili.
What makes Jasha Maru stand out is the balance of flavors. Although it is packed with heat from the chili, the tomatoes and garlic help to smooth out the intensity, giving it a rich and comforting taste.
It also highlights the strong connection between food and nature in Bhutan. Ingredients are usually sourced locally, with much of the chicken coming from small farms within the country. While there are variations of this dish, some recipes include cilantro or spring onions to add freshness to the mix.
If you are traveling to Bhutan, Jasha Maru will likely become one of your favorite dishes to enjoy your trip even more.
2. Ema Datshi
| Main Ingredient | Chili Peppers |
| Type of Dish | Stew |
| Spice Level | Hot |
| Serving Style | With Rice |
| Origin | Bhutan |
Chilis are at the center of the meal, giving it intense heat. The cheese, often homemade, melts smoothly into the peppers, creating a creamy and fiery combination.
Farmers grow the chilies locally, and the cheese brings richness to balance the heat. Though simple, Ema Datshi represents everyday food in Bhutan and gives you an authentic taste of the countryโs food culture.
Expect to see it served with rice in homes and restaurants all over the country.
3. Red Rice
| Main Ingredient | Red Rice |
| Type of Dish | Side Dish |
| Spice Level | None |
| Serving Style | As a Side |
| Origin | Bhutan |
Red rice is a key part of almost every meal in Bhutan. It grows in the valleys of the country and has a distinct reddish color. The flavor is slightly nutty, and it has a firmer bite compared to other rice varieties. After cooking, the rice stays soft but keeps its rich taste.
Locals rely on this rice for more than just its flavor. It is packed with nutrients and grows well in Bhutanโs high-altitude environment, making it a constant in their diet. It pairs perfectly with many traditional dishes like Ema Datshi or Jasha Maru, balancing out the stronger flavors.
If you are in Bhutan, you will eat this rice with almost every meal. It is simple, wholesome, and it feels like a natural part of every bite you take there.
4. Phaksha Paa
| Main Ingredient | Pork |
| Type of Dish | Stir-fry |
| Spice Level | Medium |
| Serving Style | With Rice |
| Origin | Bhutan |
Phaksha Paa is a stir-fried pork dish that brings a mix of meat and spice together in one flavorful bite. It is made with slices of pork, dried chilies, and radish or other vegetables, all stir-fried to perfection. The dish has a medium level of heat, making it accessible for those who want some spice without overwhelming their taste buds.
What makes Phaksha Paa special is the balance between the tender pork and the dried chilies, which give it a slightly smoky flavor. It is served with rice, which helps soak up the flavors and balances the richness of the meat.
In Bhutan, pork is a popular protein, and Phaksha Paa is one of the top ways it is prepared. The dish can vary slightly depending on the region, with some adding more heat or different vegetables. It is a perfect example of how Bhutanese cuisine mixes simple ingredients to create bold and satisfying meals.
5. Shamu Datshi
| Main Ingredient | Mushrooms |
| Type of Dish | Stew |
| Spice Level | Mild to Medium |
| Serving Style | With Rice |
| Origin | Bhutan |
Shamu Datshi is a Bhutanese dish that combines mushrooms with cheese to create a creamy, flavorful stew. Mushrooms are the main focus, giving the dish an earthy depth, while the cheese melts into the stew, making it rich and hearty. It is similar to Ema Datshi, but instead of chili being the star, mushrooms take the lead.
This dish is perfect for those looking for something less spicy but still packed with flavor. The mushrooms add a unique texture, while the cheese makes it smooth and filling. It is typically served with rice, which helps soak up the stew and adds to the overall heartiness of the meal.
Shamu Datshi also highlights the importance of fresh, local ingredients in Bhutanese cooking. Mushrooms are often foraged from the forests, adding a natural element to the dish. The cheese used is usually homemade, giving it an authentic, fresh taste.
If you enjoy mushrooms, Shamu Datshi is a dish you will not want to miss.
6. Goep
| Main Ingredient | Tripe (Beef or Yak) |
| Type of Dish | Stir-fry |
| Spice Level | Medium |
| Serving Style | With Rice |
| Origin | Bhutan |
Goep is a stir-fried dish made from tripe, which is the stomach lining of beef or yak. It is known for its unique texture and bold flavors, especially when combined with Bhutanโs staple spices and vegetables. The tripe is often stir-fried with dried chilies, onions, garlic, and sometimes radish, resulting in a dish with a satisfying mix of chewy and spicy elements.
Goep stands out because of the way it makes use of every part of the animal. It offers something different for those who want to explore beyond the typical dishes.
It is flavorful, filling, and gives you a deeper understanding of Bhutanese food culture.
7. Hoentay
| Main Ingredient | Buckwheat Dough, Turnip Leaves |
| Type of Dish | Dumpling |
| Spice Level | Mild |
| Serving Style | Steamed or Fried |
| Origin | Haa Valley, Bhutan |
Hoentay is a traditional dumpling from the Haa Valley in Bhutan. They are made with a buckwheat dough that wraps around a filling of turnip leaves, cheese, and sometimes a variety of other vegetables. The dumplings can be steamed or fried, depending on preference, making them versatile and delicious in different forms.
What makes Hoentay special is the use of buckwheat for the dough, a grain that thrives in the higher altitudes of Bhutan. The filling itself is simple yet flavorful, with the turnip leaves providing a slight bitterness that balances the richness of the cheese. Though not as spicy as other Bhutanese dishes, Hoentay offers a comforting and earthy taste.
This dish is often enjoyed during festivals or special gatherings, but you can find it in local eateries as well. It is a favorite among those who prefer mild flavors but still want an authentic Bhutanese dish. Paired with a side of chili sauce or a bowl of soup, Hoentay makes for a satisfying meal that represents the traditional cooking of the Haa Valley.
8. Kewa Datshi
| Main Ingredient | Potatoes and Cheese |
| Type of Dish | Stew |
| Spice Level | Mild |
| Serving Style | With Rice |
| Origin | Bhutan |
The potatoes are usually sliced and cooked with a generous amount of local cheese until everything melts together into a thick stew. Unlike some other Bhutanese dishes, Kewa Datshi has a milder flavor, making it a good choice for those who are not fans of spicy food.
It is usually served with rice and can be found in homes and restaurants across the country. Though simple, the combination of soft potatoes and creamy cheese makes it a comforting and filling meal. Kewa Datshi is an everyday dish in Bhutan, enjoyed by locals as a satisfying option for lunch or dinner.
9. Momo
| Main Ingredient | Dough, Meat or Vegetable Filling |
| Type of Dish | Dumpling |
| Spice Level | Mild |
| Serving Style | Steamed or Fried |
| Origin | Bhutan, Tibet, Nepal |
The dumplings are either steamed or fried, depending on preference. The dough is soft and tender, holding in a flavorful filling that is lightly spiced but not overly hot.
Momos are often served with a side of chili sauce, adding a bit of heat for those who want it. They are commonly eaten as a snack or light meal and are available in many places throughout Bhutan.
10. Shakam Datshi
| Main Ingredient | Dried Beef and Cheese |
| Type of Dish | Stew |
| Spice Level | Medium |
| Serving Style | With Rice |
| Origin | Bhutan |
Shakam Datshi is a traditional Bhutanese stew made from dried beef and cheese. The beef is typically dried over time, which gives it a unique texture and concentrated flavor. This pairs well with the rich, melted cheese in the stew, creating a bold and hearty dish that satisfies.
The dish has a medium spice level, as it often includes chili peppers. Like many Bhutanese dishes, it is served with rice, making it a filling meal.
11. Jaju
| Main Ingredient | Milk, Spinach, or Other Greens |
| Type of Dish | Soup |
| Spice Level | Mild |
| Serving Style | As a Side Dish |
| Origin | Bhutan |
The soup is simple, combining milk and vegetables, sometimes with a touch of butter or cheese for added richness. It is usually served as a side dish alongside rice and other mains.
The flavor is mild, making Jaju a soothing and comforting addition to any meal. It provides a balance to the spicier, heavier dishes that Bhutanese cuisine is known for. You will likely find it served at home-cooked meals, especially in rural areas.
If you are looking for a lighter option while in Bhutan, Jaju is a refreshing and easy-to-enjoy dish.
12. Khur-le
| Main Ingredient | Buckwheat or Wheat Flour |
| Type of Dish | Flatbread |
| Spice Level | None |
| Serving Style | With Tea or Stew |
| Origin | Bhutan |
The bread is typically cooked on a griddle until it is soft and slightly crispy on the outside. It is served alongside tea or stews and is often eaten for breakfast in Bhutanese households.
The simplicity of Khur-le allows it to pair well with a variety of dishes, especially more flavorful ones like Ema Datshi or Jasha Maru. It can also be enjoyed on its own, dipped in butter tea or a side of chili sauce for added flavor.
Khur-le offers a satisfying texture and is a key part of many meals in Bhutan. You will find it commonly served, especially in rural areas where buckwheat flour is used more frequently.
13. Lom
| Main Ingredient | Dried Turnip Leaves |
| Type of Dish | Side Dish |
| Spice Level | Mild |
| Serving Style | With Rice |
| Origin | Bhutan |
Lom is a simple Bhutanese side dish made from dried turnip leaves. The leaves are dried in the sun and then used in various dishes throughout the year. In most cases, Lom is stir-fried with garlic, onions, and sometimes chili to add a bit of heat and flavor.
The dish is usually served with rice and often appears as a side in Bhutanese homes. The drying process preserves the turnip leaves, giving them a unique texture and a concentrated flavor.
14. Puta
| Main Ingredient | Buckwheat Noodles |
| Type of Dish | Noodles |
| Spice Level | Mild |
| Serving Style | With Chili or Curry |
| Origin | Bhutan |
Puta is a dish made from buckwheat noodles, popular in the higher altitudes of Bhutan.
The noodles are boiled and served with either chili sauce or curry. This simple dish is filling and offers a mild flavor. It pairs well with spicier food.
15. Zow Shungo
| Main Ingredient | Leftover Rice, Vegetables |
| Type of Dish | Stir-fry |
| Spice Level | Mild |
| Serving Style | As a Side Dish |
| Origin | Bhutan |
Zow Shungo is a Bhutanese dish that makes use of leftover rice mixed with various vegetables.
It is stir-fried together and typically eaten as a side dish.
The dish is simple, yet flavorful, and it is a common way to avoid waste while still enjoying a tasty meal.
16. Shakam Paa
| Main Ingredient | Dried Beef |
| Type of Dish | Stir-fry |
| Spice Level | Medium |
| Serving Style | With Rice |
| Origin | Bhutan |
Shakam Paa is a stir-fried dish made from dried beef. The beef is often cooked with dried chilies and radish, making it a spicy and hearty dish.
The chewy texture of the dried beef adds to the unique character of the meal, which is commonly eaten with rice.
17. Sikam Paa
| Main Ingredient | Pork Belly |
| Type of Dish | Stir-fry |
| Spice Level | Medium |
| Serving Style | With Rice |
| Origin | Bhutan |
Sikam Paa is a dish made with slices of pork belly, stir-fried with dried chilies. The fatty pork belly provides rich flavor, while the chili adds heat.
This dish is commonly served with rice, and the combination of flavors makes it a favorite for those who enjoy bold, hearty meals.
18. Jasha Tshoem
| Main Ingredient | Chicken, Chilies |
| Type of Dish | Spicy Stew |
| Spice Level | Hot |
| Serving Style | With Rice |
| Origin | Bhutan |
Jasha Tshoem is a spicy chicken stew made with plenty of chilies and aromatic spices.
The dish is bold and full of flavor, often enjoyed by those who love spicy food.
The chicken is tender, cooked in a rich broth that brings out the heat from the chilies. It is served with rice, making it a hearty meal that warms you up from the inside.
If you like spicy stews, Jasha Tshoem will quickly become a favorite.
Here is a simple recipe provided by a popular Indian restaurant that serves various Asian food.
FAQs
What is the most commonly used spice in Bhutan?
Chili peppers are the most commonly used spice in Bhutanese cooking. Almost every meal incorporates chilies in some form, whether fresh, dried, or ground into a paste. Bhutanese people have a high tolerance for spicy food, and chilies are central to many traditional dishes.
Is vegan food available in Bhutanes?
Yes, Bhutanese cuisine offers many vegetarian options. Dishes like Ema Datshi, Kewa Datshi, and Shamu Datshi are all vegetarian and widely available. Many Bhutanese meals are based on locally grown vegetables and cheese, making it easy for vegetarians to enjoy a variety of dishes.
Is food in Bhutan spicy?
Yes, Bhutanese food is typically spicy. Most dishes use a large amount of chili peppers, which are a staple in the diet. However, if you prefer less heat, you can request milder versions of dishes when dining out, or choose dishes like Jaju and Kewa Datshi, which are naturally less spicy.
What kind of tea is common in Bhutan besides Suja?
Alongside Suja (butter tea), sweet milk tea, known as Ngaja, is also popular in Bhutan. Ngaja is a regular part of daily life and is enjoyed throughout the day. It is made with black tea, milk, and sugar, offering a more familiar flavor for those who prefer something sweet.
Are Bhutanese meals typically served with rice?
Yes, rice is a core part of Bhutanese meals. Red rice, which is grown locally, is the most common variety. It is often served with stews, stir-fries, and side dishes. Rice helps balance the bold flavors of many Bhutanese dishes and is a constant presence at almost every meal.
ย Last Words
With dishes like Ema Datshi, momos, and red rice, you will find a variety of flavors that fit into everyday life in Bhutan. Each meal offers a real sense of how simple ingredients are used to create satisfying and flavorful dishes. As you explore Bhutan, trying these traditional meals will be an important part of the experience.
