Bhutan
Bhutanese cuisine, deeply rooted in the country's rich cultural heritage and geography, is a tantalizing blend of flavors, textures, and aromas that reflect the nation's unique agricultural practices and spiritual traditions. At its core, Bhutanese food is characterized by its abundant use of chilies and cheese, which are not merely condiments but essential ingredients that define the culinary landscape. The most iconic dish in Bhutan is Ema Datshi, a fiery stew made with green chilies and local cheese known as datshi. This dish is a staple in nearly every Bhutanese home and perfectly encapsulates the Bhutanese love for heat and dairy. Variations of this dish include Kewa Datshi, which incorporates potatoes, and Shamu Datshi, which includes mushrooms, offering a delightful twist to the traditional recipe. Rice, particularly red rice, is a fundamental part of Bhutanese meals, grown in the fertile valleys of the Paro region. This nutty, slightly sticky rice accompanies most dishes and provides a hearty base for the Bhutanese diet. Another popular grain is buckwheat, especially in the colder regions where it is used to make noodles and pancakes known as puta and khule respectively. Meat also plays a significant role in Bhutanese cuisine, with pork, beef, and chicken being the most common. One of the beloved meat dishes is Phaksha Paa, a spicy pork dish cooked with radishes or spinach and, of course, chili peppers. Jasha Maru, a spicy minced chicken dish, is another favorite, often served with rice and a side of vegetables. Vegetables are plentiful and vary with the seasons, but common staples include spinach, turnips, radishes, pumpkins, and a variety of beans. These are often stir-fried or cooked in stews, seasoned with garlic, ginger, and chilies, and sometimes finished with a touch of cheese. The Bhutanese also have a fondness for fermented foods, which add a unique tang to their dishes.
