Known for its breathtaking landscapes and the pursuit of Gross National Happiness, Bhutan also boasts a rich and unique culinary tradition that is lesser-known to the world. Famous for its iconic landmarks like the Tiger’s Nest monastery, Bhutan’s cuisine is deeply rooted in local ingredients, with cheese and chillies playing a starring role in many traditional dishes.
“If there’s no cheese, it’s not Bhutanese food,” says Bleu Tshering Dorji, co-owner of Phangu, a modern restaurant in Bhutan’s capital, Thimphu. Datshi, a locally-made cheese, is a staple in Bhutanese cooking and features in various forms across numerous dishes. Combined with onions, garlic, and the ever-present chillies, datshi creates the base for many beloved Bhutanese stews. The national dish, ema datshi, highlights this combination by pairing cheese with chillies in a simple yet flavorful stew that is traditionally served with rice. The cheese’s mild flavor, similar to a cross between mascarpone and light cheddar, complements the heat of the chillies, which varies depending on their ripeness.
Bhutanese people are introduced to spicy foods from an early age. According to Karma, a school principal in Punakha, children start eating chillies at around two years old, gradually building their tolerance to the spiciness. The local cuisine includes a variety of datshi-based dishes such as kewa datshi, made with potatoes, and shakhan datshi, featuring dried beef. The cheese is never mass-produced but made traditionally in homes and farms, with every family possessing their own recipe and technique for churning and fermenting it.
Beyond datshi, the Bhutanese diet includes hearty ingredients like pork and yak meat, which provide necessary sustenance for those living in the high-altitude environment. Suja, a traditional drink made from tea, butter, and salt, is commonly served with puffed rice, adding a savory, rich element to the meal.
At Phangu, Bleu aims to present an authentic Bhutanese dining experience that showcases the true essence of the country’s food culture. While many restaurants in Bhutan tone down the spices for tourists, Phangu stays true to traditional flavors. Dishes like philu, a smoked yak cheese with a texture similar to fresh bean curd, and koo, a rehydrated yak hide cooked with Sichuan peppercorns, highlight the variety and depth of Bhutanese cuisine.
“We feel a responsibility to highlight Bhutanese food and give it an international platform,” Bleu explains. Many tourists don’t experience the full range of Bhutanese flavors due to adaptations made for foreign palates. By offering authentic dishes, Phangu hopes to change perceptions and introduce the world to the diverse and rich culinary heritage of Bhutan.
From its iconic datshi-based dishes to the lesser-known specialties, Bhutanese cuisine is an integral part of the country’s culture, reflecting its history, geography, and the warmth of its people. As more travelers seek unique culinary experiences, Bhutan’s vibrant food scene is ready to take its place on the global stage.
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