Food in Bhutan: 8 Bhutanese Food You Should Try

The most famous food in Bhutan, Phaksha Paa, is a traditional pork dish cooked with radish, red chillies, and sometimes spinach or mountain greens. The pork is first stir-fried, then simmered with Bhutanese spices until it turns tender and flavourful. The dish is often served with red rice and Ema Datshi, making it a balanced, authentic Bhutanese meal. The traditional cooking style, use of locally sourced ingredients, and satisfying taste make it a popular dish in Bhutan. You can enjoy Phaksha Paa at local restaurants like Raven Restaurant (Punakha), Tshering Farm House (Paro), and Bhutan Kitchen (Thimphu). Many travellers exploring the capital through Thimphu tour packages also visit places like Babesa Village Restaurant and Folk Heritage Restaurant, where it is served in a home-style way.

What Makes It Special

• Combines tender pork with Bhutan’s signature red chillies.

• Uses mountain greens and radish for earthy flavours.

• Slow-simmered for rich, deep, and comforting taste.

Where You Can Try It

• Bhutan Kitchen (Thimphu).

• Tshering Farmhouse (Paro).

• Raven Restaurant (Punakha).

How It’s Traditionally Served

• Always paired with red rice.

• Often served alongside Ema Datshi to balance spice.

• Presented in wooden bowls in farmhouses.

Best For

• Travellers who enjoy hearty, rustic meat dishes.

• Those wanting Bhutan’s most authentic home-style flavour.

• Food lovers exploring regional mountain cuisine.

Ema Datshi is the national dish of Bhutan, and its name translates to “chillies and cheese”, which are its main ingredients. The dish is prepared by cooking dried chillies with butter, onion, Bhutanese cheese, and garlic until the gravy turns creamy and rich. Chillies are treated as vegetables rather than seasoning in Bhutan, so the dish can be extremely spicy. In the country, the dish is renowned for its unique blend of creaminess and heat, showcasing Bhutan’s affinity for simple yet bold flavours. It is a major food served daily in most Bhutanese homes and restaurants, often accompanied by red rice, and is commonly enjoyed by travellers visiting the region through Punakha tour packages. For the best taste, you can visit Folk Heritage Restaurant or Bhutan Kitchen in Thimphu or rural guesthouses across Paro and Punakha.

Why It’s Iconic

• Officially, the national dish of Bhutan.

• Uses chillies as the main vegetable, not garnish.

• Represents Bhutan’s love for heat and simplicity.

Ingredients to Look For

• Fresh or dried chillies (varies by season).

• Bhutanese cheese, or yak cheese, is made in the highlands.

• Butter, garlic, and onions for a creamy texture.
  

Best Places to Try

• Folk Heritage Restaurant (Thimphu).

• Bhutan Kitchen (Thimphu).

• Rural homes in Paro, Haa, and Punakha.

Who Will Enjoy It

• Spice lovers seeking bold flavours.

• Travellers wanting a must-try cultural dish.

• Visitors are curious about Bhutan’s everyday meals.

Momos are considered the best food in Bhutan due to their rich flavour and soft, fresh dough. These tasty dumplings are prepared by filling thin flour dough with minced vegetables, meat, or cheese, then steamed or fried. Common fillings include beef, pork, cabbage, or spinach with herbs, garlic, and onion. You can enjoy momos with a spicy chilli sauce known as ezay. Momos are a famous dish of Bhutan, as it has a combination of Tibetan influence with Bhutanese flavours. They are easy to find and come in many varieties, from simple vegetarian momos to richly spiced meat ones. You can visit popular places like Bhutan Kitchen and Zombala in Thimphu or local cafés and street stalls in Paro and Punakha. When exploring the region through Paro tour packages, travellers often get a chance to try authentic momos along with other local dishes as part of their cultural food experiences.

What Makes Them Special

• Soft, handmade dough with fresh fillings.

• Strong Tibetan influence blended with Bhutanese spices.

• Served with spicy ezay chutney for extra flavour.

Popular Fillings

• Minced beef or pork.

• Cheese and spinach.

• Cabbage and vegetable mixes.

Where to Try Them

• Bhutan Kitchen and Zombala (Thimphu).

• Street stalls in Paro town.

• Local cafés across Punakha and Haa.

Best For

• Travellers who enjoy comfort snacks.

• Anyone wanting quick, flavourful street food.

• Those exploring Bhutan on a budget.

Jasha Maru is a traditional Bhutanese chicken stew, prepared by cooking diced chicken with garlic, onions, tomatoes, ginger, and chillies. The dish often includes a bit of Bhutanese cheese or butter to create a smooth texture. In the dish, red chillies are the main ingredient along with herbs and spices, giving depth to the flavour. It is often cooked in Bhutanese households, especially during family meals and gatherings. For an additional flavour, it is generally served with red rice, accompanied by Ema Datshi. Jasha Maru can also help you keep warm in Bhutan’s cool mountain weather. You can taste this in most local restaurants like Bhutan Kitchen (Thimphu) and Punakha village homestays (Punakha).

What Makes It Unique

• Light but spicy chicken stew is ideal for cold climates.

• Uses garlic, ginger, and chillies for warmth and aroma.

• Often enriched with butter or cheese for smoothness.

Where It’s Cooked

• Common in Bhutanese home kitchens.

• Served at family gatherings and winter meals.

• Available in most local restaurants across Bhutan.

How It’s Served

• Paired with red rice.

• Often accompanied by Ema Datshi.

• Served in deep bowls to retain heat.

Who Will Enjoy It

• Travellers wanting mild but flavourful heat.

• Those who prefer lighter dishes compared to pork or beef.

• Visitors exploring traditional home-style foods.

Hoentay is a traditional dumpling-like food in Bhutan that originated in the Haa Valley. Similar to momos, but it is made with buckwheat dough instead of wheat, with a unique flavour and texture. These dumplings generally have fillings of turnip leaves, cheese, or spinach with onions and herbs. Hoentay are steamed until soft and are often served with a spicy chilli sauce called ezay. It is also connected to Haa’s annual Lomba Festival, where families make and share it as a symbol of good harvest and happiness. Buckwheat used in these dumplings is a common crop in high-altitude regions, making it a nutritious and local delicacy. While exploring the Haa Valley, you can enjoy authentic Hoentay where it originated. You can also visit traditional restaurants in Thimphu and Paro that serve regional Bhutanese dishes prepared with fresh and local ingredients.

Why It’s Special

• Traditional Haa Valley delicacy tied to the Lomba Festival.

• Uses buckwheat dough instead of wheat.

• Soft, earthy flavour unique to Bhutan’s highlands.

Popular Fillings

• Turnip leaves with cheese.

• Spinach, onion, and herbs.

• Cheese-only versions for a richer taste.

Where to Try It

• Local homestays in Haa Valley.

• Traditional restaurants in Paro and Thimphu.

• Village gatherings during festival months.

Best For

• Travellers seeking local, region-specific dishes.

• Vegetarians wanting authentic Bhutanese flavours.

• Culture lovers interested in festival foods.

Ara is a traditional Bhutanese alcoholic drink that is made from grains such as rice, barley, millet, or wheat. It includes fermenting and distilling the grains to produce either a clear or milky-white spirit. In some regions, you may find flavoured Ara with eggs, butter, or honey to develop a smoother and richer taste. The drink can be served cold or warm, depending on the occasion and the weather. The taste of Ara depends on the region and ingredients, i.e., some versions are mild and smooth, while others are stronger and more aromatic. The drink is served during religious ceremonies, family gatherings, and festivals to greet guests or celebrate moments. In rural areas, many families brew their own Ara with age-old recipes passed down through generations. You can taste authentic Ara in local homes or at traditional eateries in regions like Bumthang and Paro, where the drink holds deep cultural importance.

What Makes It Unique

• Homemade drink using rice, barley, wheat, or millet.

• It can be distilled clear or served as a milky spirit.

• Variations with butter, eggs, or honey, depending on region.

Cultural Importance

• Served during festivals and community rituals.

• Used to welcome guests and celebrate milestones.

• Considered symbolic of hospitality in rural Bhutan.

Where to Try It

• Local farmhouses in Bumthang.

• Traditional eateries in Paro.

• Rural villages where families brew their own Ara.

Who Will Enjoy It

• Travellers are curious about Himalayan alcoholic drinks.

• Those seeking authentic local experiences.

• Visitors interested in food traditions tied to rituals.

Suja, also known as butter tea, is a popular traditional drink made by mixing brewed tea with butter and milk, giving it a creamy and slightly salty taste. It is made by boiling tea leaves and then churning the brewed tea with yak butter or cow butter and salt. It is especially popular in Bhutan’s cold mountain regions, where its warmth and high energy make it comforting for daily life. Suja is commonly served during festivals, rituals, and family gatherings as a sign of hospitality. You can enjoy authentic Suja in local restaurants, traditional teahouses, or during homestay experiences in Thimphu, Paro, and the mountain villages of central Bhutan.

What Makes It Special

• Warm, salty, and creamy drink suited for cold climates.

• Made using tea leaves churned with butter and salt.

• Provides high energy for mountain lifestyles.

Cultural Role

• Served during ceremonies and festivals.

• Considered a symbol of hospitality.

• Common morning drink in high-altitude homes.

Where to Try It

• Teahouses in Thimphu and Paro.

• Homestays in central and eastern Bhutan.

• Village stops during trekking routes.

Best For

• Travellers exploring cold regions.

• Those wanting unique Himalayan flavours.

• Visitors seeking traditional, warming drinks.

Shakam Paa is a well-known Bhutanese dish made from sun-dried beef cooked with red chillies, garlic, and vegetables like radish or spinach. The dried beef, called shakam, is prepared by drying thin strips of meat in the cold mountain air, giving it a firm texture and deep flavour. This dish is especially popular in high-altitude regions where preserved meat is essential during winter. Shakam Paa is slow-cooked to allow the meat to soften and absorb the spicy, smoky flavours. It is usually enjoyed with red rice and is a favourite among locals who prefer hearty meals, offering a strong contrast to lighter vegetarian food in Bhutan.

Why It’s Popular

• Uses sun-dried beef, a traditional preservation method.

• Strong smoky flavour ideal for winter months.

• Slow-cooked for rich, intense taste.

Ingredients You’ll Notice

• Dried beef strips (shakam).

• Red chillies, garlic, and radish.

• Occasional greens for balance.

Where to Try It

• Highland eateries in Haa and Bumthang.

• Authentic Bhutanese restaurants in Thimphu.

• Rural households during the winter months.

Best For

• Meat lovers who want bold flavours.

• Travellers seeking rustic Himalayan dishes.

• Visitors exploring Bhutan’s high-altitude cuisine.