Bhutan’s cuisine is bold, warming, and full of character — just like the country itself. With red rice, fresh dairy, mountain vegetables, and a serious love for chilies, Bhutanese food is a soul-satisfying surprise for adventurous eaters.
If you’re heading to the Land of the Thunder Dragon, here are 12 essential dishes to try in Bhutan — from spicy national classics to unique regional specialties.
1. Ema Datshi (Chilli & Cheese Stew)
Bhutan’s national dish and a fiery favorite. Made with local green or red chilies simmered in a creamy cheese sauce (datshi), this dish is everywhere — and addictive.
Try it: Local restaurants in Thimphu or home-cooked versions in farmstays.
2. Kewa Datshi (Potatoes & Cheese)
A milder cousin of Ema Datshi, Kewa Datshi combines sliced potatoes with cheese and mild chilies. Creamy, comforting, and great for those easing into Bhutanese spice levels.
Try it: Most eateries, especially in Paro and Bumthang.
3. Shamu Datshi (Mushroom & Cheese)
Datshi lovers, rejoice. This version features earthy mushrooms in the signature Bhutanese cheese gravy — a perfect match for the mountain climate.
Try it: Trekking lodges or cafés in Phobjikha Valley.
4. Bhutanese Red Rice
A staple in every Bhutanese meal, this nutty, slightly chewy red rice is grown at high altitudes and pairs perfectly with spicy sides.
Try it: With every main dish — it’s served everywhere.
5. Phaksha Paa (Pork with Radish or Chilies)
A hearty dish made with pork belly, dry chilies, and radishes. It’s smoky, spicy, and a beloved winter warmer.
Try it: Bumthang region, where pork dishes are especially popular.
6. Shakam Paa (Dried Beef with Chilies)
This is Bhutanese beef jerky done right — rehydrated and cooked with dried chilies and radish. Full of flavor and texture.
Try it: Traditional restaurants or mountain villages.
7. Hoentay (Buckwheat Dumplings)
Native to the Haa Valley, these buckwheat dumplings are filled with turnip greens, cheese, and onions — usually steamed or fried. A local delicacy with earthy flavors.
Try it: During the Haa Summer Festival or in local homes.
8. Jasha Maru (Spicy Chicken Stew)
A light, brothy chicken curry made with garlic, ginger, onions, and green chilies. It’s comforting without the overwhelming heat.
Try it: Homestays and local restaurants in central Bhutan.
9. Goen Hogay (Cucumber Salad)
A refreshing side made with cucumber, chili flakes, onions, and cheese — sometimes with a dash of Sichuan pepper for extra zing.
Try it: Served cold at lunch buffets or homestyle meals.
10. Khapse (Bhutanese Fried Biscuits)
These deep-fried, crispy treats are popular during festivals and religious events. Sweet or savory, they’re perfect with tea.
Try it: Local bakeries or during Losar (Bhutanese New Year).
11. Suja (Butter Tea)
Made with salted yak butter, tea leaves, and water, this traditional drink is a staple in cold climates. An acquired taste — but worth trying at least once.
Try it: Offered in monasteries and guesthouses across Bhutan.
12. Zow Shungo (Leftover Vegetable & Rice Stir-Fry)
A humble dish using leftover vegetables and red rice — lightly stir-fried. It’s a sustainable, tasty peek into Bhutanese home cooking.
Try it: At farmstays or lunch buffets in rural regions.
Final Thoughts
Bhutanese food is rustic, hearty, and made to warm both body and soul. It reflects the land — high-altitude, spice-loving, and deeply rooted in tradition. Whether you’re devouring Ema Datshi with red rice or sipping yak butter tea in a mountain village, Bhutan’s cuisine is a journey in itself.
Come hungry, stay curious, and don’t fear the chilies — because in Bhutan, spice is love.
