Most Bhutanese dishes are rich and spicy with a lot of cheese and chilli. Chilli is considered a vegetable in Bhutan. Mostly in western and eastern part of Bhutan every household make sun-dried chilli.
You will eat ema
Besides chilly curry local known as ’ema
Besides momo and chilli, Bhutan offers rich and diverse culinary experience. There are different cuisine from different local places. For instance ‘hoentay’ are known especially for originating from Haa Valley in Bhutan, hoentay are similar to momos, but they are made with a buckwheat dough wrapper.
Khuley especially is Bhutanese version of pancake common as a Bhutanese breakfast food and for on the go eating in Bhutan, Khuley is made from buckwheat, wheat, or barley flour.
We have Bhutanese version of Spaghetti known as ‘puta’ the noodles made from highly nutritious buckwheat that can be grown in high altitudes and are common in the Bumthang region. For puta, the noodles are prepared and boiled, and sometimes before being served the noodles are stir-fried in mustard oil along with a light seasoning of salt and Sichuan pepper.
The moment you enter someone’s house as a guest, you will be served with ‘
In the southern region of Bhutan, Lhotsampas mark their auspicious day by serving ‘shell roti’. A traditional homemade, sweet, ring-shaped rice bread/doughnut from rice four originating from the Indian subcontinent is another local favourite.