Jasha Maru, a culinary gem from the Himalayan Kingdom of Bhutan, is a dish that often finds its way into the hearts and bellies of expectant mothers.
Chef Phunzo, our chef at Bhutan Kitchen, describes Jasha Maru as “a symphony of umami and spice.” The dish typically features a hearty base of red rice, enriched with a flavorful broth that is infused with a medley of aromatic spices, including turmeric, chili peppers, and cardamom. The broth is then simmered with a variety of seasonal vegetables, such as potatoes, carrots, and green beans, adding a delightful crunch to the dish.
One of the unique aspects of Jasha Maru is the incorporation of cheese, a staple in Bhutanese cuisine. The cheese, often made from yak or cow’s milk, adds a creamy and indulgent element to the dish. It’s this harmonious blend of flavors – spicy, savory, and creamy – that makes Jasha Maru so irresistible.
