Welcome to Bhutan Kitchen! We’re passionate about sharing the unique flavors and rich culinary heritage of Bhutan. This FAQ aims to answer all your questions about Bhutanese cuisine, so you can embark on a delicious culinary adventure with confidence.
Bhutanese cuisine is known for its bold flavors, featuring generous use of chilies, fresh vegetables, local cheeses (datshi), and aromatic spices. Dishes tend to be hearty and comforting, often featuring stews, dumplings, and rice.
Bhutanese cuisine shares some influences with its neighboring countries, India and Tibet. However, it has developed its own unique character with a focus on chilies, local cheeses, and specific spices.
We strive to be inclusive and offer a variety of options for dietary needs. Please don't hesitate to contact us in advance to discuss your restrictions, and we'll do our best to recommend suitable dishes or customize them to your preferences.
Ema Datshi (chilies and cheese) is Bhutan's national dish, featuring locally grown chilies simmered in a creamy cheese sauce.
Grown at high altitudes in Bhutan, this short-grain rice has a nutty flavor, reddish hue, and soft texture. It’s semi-milled to retain nutrients and cooks faster than brown rice.
Drying (like with yak or pork) preserves meat through harsh winters. Dried beef (Sikaam) is sliced thin and used in stews, stir-fries, or as a crispy garnish.
Yes, chilies are a staple ingredient in Bhutanese cooking. However, spice levels can vary depending on the dish but in general Bhutanese chilli's do have milder heat. We offer options to customize the spiciness to your preference, so don't hesitate to ask!
Absolutely! Bhutanese cuisine offers a surprising abundance of vegetarian dishes that are packed with flavor and satisfying. From cheese-based dishes like Kewa Datshi and Shamu Datshi to vegetable momos and Goyen Hogey salad, there's something for everyone.
Many Bhutanese dishes are naturally gluten-free, particularly those featuring rice and buckwheat noodles. However, some sauces might contain wheat flour. Please let us know about any gluten allergies or sensitivities, and our staff will be happy to assist you in finding suitable options.
Yes, locally produced farmhouse cheese (Datshi) is essential in iconic dishes like Ema Datshi and Kewa Datshi (potato-cheese stew), providing protein and balancing heat.
A Bhutanese term for wild, seasonal mushrooms (like morels or chanterelles) foraged from Himalayan forests, often dried and used in soups, stews, and cheese-based dishes.
Ara (local rice/millet wine), butter tea (Suja), or mild teas like roasted barley tea (Zaw) balance the heat. Modern pairings include crisp lagers like Druk or off-dry Riesling.
