“You don’t just taste Bhutanese food, you feel it.”
The moment you land in Bhutan, the air will feel different. It would be crisp, clean, and slightly tinged with wood smoke. But what truly welcomes is not just the prayer flags fluttering in the breeze or the sight of monks in maroon robes, it is the smell of simmering chillies drifting from every kitchen window.
Bhutanese cuisine, much like the country itself, is simple, pure, bold, and deeply connected to the land. The food doesn’t aim to impress; it aims to nourish, warm, and tell stories of generations.
So, if you’re planning a trip to Bhutan or just want to explore it through your taste buds, here’s a heartwarming guide to traditional Bhutanese dishes you absolutely must try.
1. Ema Datshi – The Icon of Bhutanese Cuisine 
If Bhutan had a national dish wearing a crown, it would be Ema Datshi.
Made with fresh green chillies, locally made yak or cow cheese, garlic, onions, and a bit of oil, this dish is fiery, creamy, and unforgettable. Served hot over red rice (a Bhutanese staple), it’s not just a meal, it’s a cultural rite of passage.
Locals eat it daily, and most restaurants offer several versions – some thicker, some soupier. Once, during my stay in a farmhouse in Paro, the host proudly served her grandmother’s version, made with a secret twist, adding just a touch of ginger to balance the fire.
2. Kewa Datshi – The Bhutanese Potato Love
This is comfort food at its best.
Kewa Datshi is made from sliced potatoes, sautéed with onions and melted cheese, and sometimes mild green chillies. It’s perfect for those who want to experience Bhutanese flavours without too much heat. It can be had for breakfast once in Thimphu, and with a cup of Suja (butter tea), it’s just the kind of grounding meal you need before a day of temple hopping.
3. Shamu Datshi – A Mushroom Lover’s Dream 
Shamu means mushroom, and this dish combines wild forest mushrooms with Bhutanese cheese in a rich, umami-packed stew. When made fresh, it’s earthy, aromatic, and divine.
Many villagers forage for mushrooms in Bhutan’s pristine forests during the rainy season, and you would be lucky if you tried a version with rare black mushrooms in Bumthang. It had an almost truffle-like aroma.
4. Phaksha Paa – Spicy Pork Stew with Soul 
Phaksha Paa is a local favourite, especially in colder regions. It’s made from pork belly or lean cuts, stir-fried with radish, spinach, and dried red chillies. The smokiness from the meat combined with the heat of the chillies creates a robust, filling dish that’s perfect after a long hike.
In the village of Haa, hosts say that this dish is often made during special family gatherings, especially in winter. It’s a reminder that food, like fire, brings people together.
5. Sikam Paa – Bhutan’s Himalayan Bacon 
If bacon had a bold, Himalayan cousin, it would be Sikam Paa.
Made by drying strips of pork belly in the sun, these are later stir-fried with dried chillies. It’s chewy, salty, and intense in flavour. You only need a little, but that little goes a long way. There is are tiny eatery in Punakha, where the owner proudly showed me the pork slabs hanging above her wood stove—slow-drying the traditional way.
6. Hoentay – Dumplings with a Heritage 
Hoentay are dumplings made with buckwheat flour (instead of regular wheat) and stuffed with a delicious filling of spinach, cheese, and turnip greens. They’re a speciality of Haa Valley and are often made during the Lomba Festival.
They taste nutty, chewy, and slightly sweet. I helped make some during a family celebration, and the laughter and flour-covered hands made them even more special.
7. Jasha Maru – Chicken with a Bhutanese Punch 
This is one of the few Bhutanese dishes that’s both spicy and light. Made with diced chicken, tomatoes, garlic, onion, and a splash of soy or ginger, Jasha Maru is like a fiery chicken stew that doesn’t feel heavy. It’s often served to guests and considered a bit fancier than your daily Datshi dishes.
8. Suja – The Butter Tea You Didn’t Expect 
Suja is not your average tea. Made with yak butter, salt, and tea leaves, it’s salty, creamy, and strange for first-timers but addictive if you keep sipping. It’s traditionally served during ceremonies, cold weather, or simply as a warm welcome. If you have a cup of this in the monastery, it will at first feel odd, but it soon becomes a daily ritual.
9. Goen Hogay – Cool, Spicy Cucumber Salad 
In a land of hot stews, Goen Hogay offers a refreshing break. It’s a simple salad made with cucumbers, coriander, green chillies, onions, and a splash of cheese or butter dressing. It’s crunchy, cooling, and the perfect side to balance out spicy mains.
10. Zow Shungo – The Dish of Simplicity 
This humble dish is made using leftover red rice, mixed with vegetables and leafy greens. It’s a zero-waste, hearty dish that often finds its way into lunchboxes and family dinners. If you visit any farmhouse, you can see that Zow Shungo is paired with radish leaves and leftover Ema Datshi—a delicious way of honouring food without wasting a crumb.
Eating in Bhutan: More Than Just Food
Every dish in Bhutan is a glimpse into someone’s kitchen, someone’s memory. It’s the taste of villages tucked into the hills, of monks sharing meals in monasteries, and of locals gathering over firewood stoves. Bhutanese food might not be globally famous, but it’s honest, soulful, and real, just like the country itself.
Where to Try Authentic Bhutanese Food?
- Folk Heritage Restaurant, Thimphu – A cultural and culinary experience
- Babesa Village Restaurant, Thimphu – Cosy and local
- My Kind of Place, Paro – Modern Bhutanese fusion
- Any local farmhouse or homestay – For the real deal
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Bhutanese food is not just about what’s on the plate; it’s about where you are, who you’re with, and what the moment feels like.
So when you find yourself in a tiny kitchen in Thimphu or sipping Suja in the mountains of Bumthang, just know that you’re not just eating, you’re becoming a part of Bhutan’s story.
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