Tasted Bhutan's slow-cooked grain snacks yet? Here's a list
What's the story
Bhutan, a tiny kingdom in the Himalayas, is famous for its unique culinary traditions. One of the most interesting aspects of Bhutanese cuisine is its slow-cooked grain snacks. These snacks are not just tasty but also reflect the country's rich cultural heritage. Prepared with locally sourced grains and traditional techniques, these snacks are an important part of Bhutanese daily life and celebrations.
Dish 1
Ema datshi with rice
Ema datshi is a famous Bhutanese dish that combines spicy and mild flavors. It is made with local red rice, green chilies, and cheese. The dish is slow-cooked to let the flavors meld together. The use of red rice gives it a unique texture and taste, making it different from other rice-based dishes. Ema datshi is usually eaten with other side dishes to make a complete meal.
Dish 2
Kewa datshi with buckwheat
Kewa datshi is another popular Bhutanese snack that uses buckwheat as its main ingredient. Buckwheat is a staple in Bhutanese cuisine as it grows well in the harsh climate. Kewa datshi is prepared by cooking buckwheat with potatoes and cheese until creamy. The earthy flavor of buckwheat goes well with the richness of cheese, making it a comforting dish for any time of the day.
Dish 3
Jasha Maroo with millet
Jasha maroo is a spicy Bhutanese snack made with millet, a grain that thrives in high altitudes. This dish combines millet with onions and spices for a flavorful experience. The slow cooking process allows the spices to fully infuse into the millet, giving it depth of flavor without overpowering heat.
Drink 1
Suja: Traditional butter tea
Suja, or traditional Bhutanese butter tea, is prepared by churning tea leaves with yak butter and salt. This hearty drink is an integral part of daily life in Bhutan, providing warmth and energy at high altitudes. Suja can be paired with slow-cooked grain snacks like ema datshi or kewa datshi for an authentic Bhutanese experience.