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Food in Bhutan is known for its use of red rice, chillies, and cheese, creating spicy and hearty meals. Most Bhutanese dishes include rice, vegetables, and meat, often cooked with butter or cheese. The most famous dish is ema datshi, a spicy stew made with chillies and cheese. Other popular foods include phaksha paa (pork with red chillies), momo (dumplings), and suja (butter tea). Bhutanese food is warm and filling, perfect for the cold mountain climate. Today, many Bhutanese dishes are enjoyed outside the country, introducing people worldwide to their bold and spicy flavours.
10 Best Foods In Bhutan
Here’s a selection of the best food in Bhutan, highlighting the bold flavours, unique ingredients, and rich culinary traditions that make Bhutanese cuisine special:
1. Ema Datshi
Photo: ShashiBellamkonda / Wikimedia Commons
Ema Datshi is Bhutan’s national dish, made with chillies and local cheese. The chillies, either red or green, are cooked in a rich, creamy cheese sauce, often accompanied by onions and tomatoes. Despite its simplicity, it’s a deeply flavourful dish enjoyed daily by locals. Served with red rice, it packs a fiery punch, making it a must-try for spice lovers. Ema Datshi’s bold flavours and comforting warmth make it a true reflection of Bhutanese cuisine, often enjoyed with a cup of traditional butter tea.
Average Cost: ₹250 – 500
Locations: Thimphu, Paro, Punakha
2. Jasha Maru
Photo: Matyáš Havel / Wikimedia Commons / Image For Representation Only
Jasha Maru is a spicy Bhutanese chicken stew made with diced chicken, garlic, ginger, onions, and tomatoes. Unlike thick curries, this dish has a light, soupy consistency, allowing the bold flavours to shine. Red chillies give it a strong kick, making it a warming meal, especially in high-altitude regions. It is typically served with red rice, absorbing the rich, spicy broth. This dish is a go-to option for those who enjoy spice without overwhelming heat. A lighter version, Jasha Tshoem, is also popular.
Average Cost: ₹250 – 500
Locations: Paro, Thimphu, Wangdue Phodrang
3. Hoentay
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Hoentay are dumplings from the Haa Valley, traditionally made with buckwheat dough. The filling consists of spinach, turnip leaves, cottage cheese, and chillies. These dumplings are either steamed or fried, offering different textures. They are often served with ezay, a Bhutanese chilli sauce that enhances the taste. Hoentay is a common festival food but can also be found at street stalls and small eateries, making it the best dishes in Bhutan. Its slightly nutty flavour from the buckwheat makes it stand out from other dumplings.
Average Cost: ₹200 – 400
Locations: Haa Valley, Thimphu, Paro
4. Kewa Datshi
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Kewa Datshi is a mild, comforting dish with potatoes and local cheese. Unlike the spicier Ema Datshi, this dish has a creamy, slightly sweet taste. Thinly sliced potatoes are simmered in cheese and butter, creating a rich, thick sauce. Some versions include tomatoes or green chillies for extra flavour. It is served with red rice and is popular for those who prefer a less spicy meal. This simple yet satisfying dish is widely available across Bhutan.
Average Cost: ₹200 – 400
Locations: Punakha, Paro, Thimphu
5. Chogo (Dried Cheese)
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Chogo is Bhutan’s famous hardened yak cheese, which is made by drying cheese until it becomes rock-hard. It is traditionally consumed by sucking or chewing slowly, as it takes time to soften. Chogo is a favourite snack among herders and travellers, packed with protein and nutrients. It is often sold at markets and street stalls, making it a famous food in Bhutan for those on the go. The cheese has a strong, slightly tangy flavour, distinct from softer varieties.
Average Cost: ₹150 – 300
Locations: Thimphu, Paro, Bumthang
6. Khur-le
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Khur-le are traditional Bhutanese pancakes from buckwheat, wheat, or barley flour. They have a soft, slightly chewy texture and a mildly nutty taste. Usually served for breakfast, they are paired with Ema Datshi, butter, or sweet jams. The pancakes are cooked on a flat pan with little oil, making them a healthier alternative to deep-fried snacks. Popular in colder regions, Khur-le provides energy for the day ahead. It is a common homemade dish but can also be found at small eateries.
Average Cost: ₹150 – 300
Locations: Bumthang, Paro, Haa Valley
7. Goep (Tripe)
Photo: Antonio Morales García / Wikimedia Commons / Image For Representation Only
Goep, or Bhutanese tripe, is a stir-fried dish with beef stomach, red chillies, onions, and local spices. The tripe is cleaned thoroughly before being cooked until tender, then stir-fried with butter, garlic, and Sichuan peppercorns for a bold taste. It has a slightly chewy texture, making it a favourite among those who enjoy offal-based dishes. Goep is often served with ezay (chilli paste) and red rice. It is a common delicacy in Bhutanese households and traditional eateries.
Average Cost: ₹250 – 500
Locations: Thimphu, Paro, Punakha
8. Lom
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Lom is a traditional Bhutanese dish made from sun-dried turnip leaves. These preserved greens are rehydrated and cooked with butter, garlic, and red chillies, creating a simple yet hearty dish. The drying process intensifies the flavour, giving it a slightly earthy taste. It is commonly paired with red rice and sometimes mixed with small pieces of dried meat. Lom is especially popular in winter when fresh vegetables are scarce, making it a valuable source of nutrients. It remains a household favourite in rural areas.
Average Cost: ₹200 – 400
Locations: Bumthang, Paro, Haa Valley
9. Puta
Photo: Cody Chan / Unsplash / Image For Representation Only
Puta is a popular Bhutanese noodle dish made from buckwheat, a staple grain in the higher-altitude regions. The noodles are boiled and then stir-fried with mustard oil, onions, garlic, and dried red chillies. Some versions include scrambled eggs or meat for extra protein. Puta has a nutty flavour due to the buckwheat and is often eaten as a light meal or snack. It is a speciality of the Bumthang region and is commonly enjoyed with ezay, the spicy Bhutanese chilli paste.
Average Cost: ₹250 – 500
Locations: Bumthang, Trongsa, Thimphu
10. Zow Shungo
Photo: rapidtravelchai / Wikimedia Commons
Zow Shungo is a Bhutanese dish made by stir-frying leftover red rice with mixed vegetables. This simple yet flavourful dish reduces food waste and is a regular part of home-cooked meals. The vegetables, often turnip leaves, radish, or cabbage, are cooked with butter and mild spices, making it a light yet satisfying meal. While it is mostly eaten at home, some small eateries also serve it. Zow Shungo is a great way to experience Bhutanese cuisine every day.
Average Cost: ₹200 – 400
Locations: Thimphu, Paro, Haa Valley
Food in Bhutan is more than just nourishment; it reflects the country’s traditions, climate, and love for simple and flavourful dishes. Bhutanese meals often include spicy stews, red rice, and butter tea, creating a unique taste that is different from other Asian cuisines. With its special cooking technique, Bhutanese cuisine is enjoyed by people all over the world. Plan a trip with TripXL and savour the authentic flavours of Bhutan.
Cover Photo: Abhishek Sanwa Limbu / Unsplash / Image For Representation Only
