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BHUTAN CULINARY TOUR PACKAGE

bhutan culinary package

As is the case with most cultures, Bhutanese cuisine has its own distinctive style of preparation and flavor largely influenced by the Himalayan climatic conditions and rugged landscape.

Bhutanese cultivate a variety of cereals such as paddy, wheat, buckwheat and maize, which form the staple diet from region to region. In fact, each region has its own special cuisine.

For example, in the western region some of the delicacies are Hoentoey (dumpling with cheese and dried turnip leaves), Suja (butter tea), “Euchum” (red rice), “Paksha Pa” (dried pork cooked with turnip leaves), and “Norsha Pa” (dried beef with turnip leaves).

The central region is known for “Khuli” (buckwheat pancake), and “Puta” (buckwheat noodles). The eastern region is associated with “Kharang rice” (corn rice), “Khuri” (steamed Pumpkin or vegetables) and “Yomri” (porridge from maize or rice flour).

The southern regions have a cuisine similar to Nepal and India since the inhabitants are of Nepalese origin and live close to the Indian plains.

Foods in Bhutan are better known for its spicy flavor because chili is used as a vegetable for vegetarian or non-vegetarian recipes.

Bhutan’s most well known dish is Emadatshi, which basically means chili and cheese. It is dish that some find fiery hot which Bhutanese consume with platefuls of rice.

Cheese is also widely used as an ingredient in cooking. So it could be served as cheese fried in butter with a sprinkling of chili powder and cooked with pork, mushroom potato and beef.

Smoked fish and fried wasps are some other specialties among many others that are served in Bhutan. One other delicacy is Zoeday or Yitpa, which is cheese fermented in a yak hide bag. It has an extremely strong odour of something rotting. A small quantity of Yitpa is added to emadatsi and other vegetable dishes to give a special flavor. Once you get used to Yitpa, everything else appears to taste bland!

Local alcoholic beverages include “Ara” (distilled rice), “Bangchang” (drink fermented from corn) and “Singchang”