Eating in Bhutan

Bhutan It is inhabited by different ethnic peoples that still continue to live in isolation, due to the impressive mountains that are part of its landscape. Until the 17th century, the country's traditional name was Druk Yul, Land of the Drokpa (of the dragon). The fourth hereditary ruler, King Jigme Singye Wangchuck, unified the warring regions of Bhutan in 1907. In 1998, the monarchy was voluntarily removed and a constitution drafted to become a democracy bipartisan.

Each region Bhutan has its own flavor. A vegetarian dish called ‘Ema Datshi’, made from cheese and chili is a delicacy. Capsicum annuum is the main ingredient of every meal. The rice It is the basic food of the population and is consumed in various forms, from breakfast to dinner. Rice is available in two varieties, white and red.

In the east, the basic diet is "whore" or wheat noodles. Yak meat is a staple food for non-vegetarians. Every part of the Yak is consumed. The cheese is made with Yak milk and the skin is fried and served as an appetizer. Despite being a Tibetan specialty, Momos are a permanent feature in the kitchen. The barter system is still prevalent among the herdsmen of Yak and rice growers.

In some parts of eastern Bhutan, the massacre of animals It is sacrilege, but if the animal fell off a cliff, it can be consumed. Bhutanese enjoy most of their meals with butter tea or a wine locally made.

Best Bhutanese Food - FEAST of Bhutan Dishes - Fermented YAK Cheese! (Day 12) (April 2021)

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