Bhutan Food and Drink
Bhutanese cuisine is a bold and flavourful experience, dominated by red rice, dairy, and an unapologetic love for chillies. Unlike in most places where chillies are just a seasoning, in Bhutan, they are treated as a vegetable, a spice, and a way of life. Expect dishes that pack a serious punch, with fiery flavours balanced by creamy cheese sauces and hearty grains.
The staple of Bhutanese meals is red rice, a nutty, slightly chewy grain that grows at high altitudes. It's often paired with datshi (cheese-based dishes) and rich stews. Many traditional dishes are vegetarian, reflecting Buddhist principles of non-violence. That said, meat dishes are also prevalent. The country's highland terrain means yak meat and dairy play a significant role, with butter, cheese, and dried meat forming part of traditional diets. In addition, much of Bhutan's meat and fish are imported from India, as religious and cultural practices discourage the slaughter of animals within the country.
Dining in Bhutan is a communal experience, with traditional meals often served family-style, shared from large bowls and eaten by hand. Tea—whether rich and salty or sweet—is an essential companion. In short, for those keen to explore Bhutanese flavours, it's best to embrace the heat, the cheese, and the simplicity of farm-to-table eating.
Specialities
Ema Datshi: A fiery stew of chillies and cheese, Bhutan's national dish and a must-try for spice lovers.
Kewa Datshi: Potatoes cooked in a cheesy sauce, a milder alternative to ema datshi.
Shamu Datshi: Mushroom and cheese stew, combining earthy flavours with Bhutanese cheese.
Phaksha Paa: Sliced pork stir-fried with radishes and dried chillies, often served with rice.
Jasha Maroo: A spicy minced chicken dish, flavoured with garlic, ginger, and coriander.
Hoentay: Buckwheat dumplings filled with cheese, turnip leaves, and spices, popular in the Haa Valley.
Momo: Steamed dumplings stuffed with meat, cheese, or vegetables, served with a spicy dipping sauce.
Puta: Buckwheat noodles, usually stir-fried and served with a light sauce.
Goep: Sliced tripe stir-fried with chillies and spices, a dish for the adventurous eater.
Zow Shungo: A simple but delicious dish made from leftover rice and vegetables, reflecting Bhutanese zero-waste food culture.
Suja: Butter tea, a salty and rich drink often served in monasteries and homes.
Ara: A traditional alcoholic beverage made from fermented rice, maize, or wheat, sometimes served warm with butter and eggs.
Tipping
In Bhutan, tipping in restaurants is not a widespread custom, as many establishments include a 10% service charge in the bill, which is distributed among the staff.
In contrast, tipping guides (US $10-$15 per day), drivers (US $5-$10 per day) and trekking staff (US $20-$30 per day) are more customary in Bhutan. A slightly higher amount is expected for groups of more than five people.
Drinking age
18.
