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Bhutanese Cuisine
A way to someone's heart is through his stomach. May be its true considering how important food is  in our daily lives
as a nutrition and when taken for pleasure. Food is an important item during festivals and rituals in Bhutan. Every
alter in a Bhutanese home has some form of food offered to the Gods.

Every year during annual ritual(Several monks read scriptures to ward away the evil spirit and bad omen) families in
the villages spend thousands (minimum US$700, this is huge money compared by Bhutanese standards as most
people in the villages earn about US$4 a day) on food.

Whenever visiting a relative or an acquaintance away from home rice( grain) and puffed rice is a preferred gift.
Most of the Bhutanese food item (especially curry) are quite greasy and spicy but appetising

Vegetable Items
Ema Datshi (chilly and cheese)
Recipe:
Chilly                          250 gms
Cheese                       100 gms
salt                              11/2 tspn
onion                          1 bulb chopped (50 gms)
garlic                          50 gms (smashed)
Vegetable Oil             1 tbs
spring onion                1 leaf (cut to about 2 inch long)
tomatoes                     2 pcs cut
coriander                    2 leaves    

Direction:
Pour about 300 ml of water in a pan. Put in the Chillies (There are three kinds of chillies available Suu Kam, dry red
chillies and green chillies) add salt and vegetable oil let it boil for about 10 minutes. Then add garlic, onion,
tomatoes and let it cook for another 3 minutes. Add cheese and spring onion and let it cook for another 2 minutes.
Finally turn off the heat and add coriander leaves and leave it covered till you serve it hot.From the three kinds of
Chillies, Ema Suu Kam is the mildest (for Bhutanese). Ema Suu is prepared by immersing green chillies in hot water
for about a minute and then by drying it in the sun.
Samu - Datshi (Mushroom and Cheese)

Recipe;
Mushroom                  250gms
Cheese                       70gms
Chilly                          70gms
onion                          2 pcs
ginger                         20gms
garlic                          40gms
tomato                        2pcs
coriander                    3 leaves
Vegetable oil              1 tbs
salt                              11/2

Direction:
Pour about 300 ml of water in a pan and boil it. Put in washed mushroom( fresh mushroom is better but canned
mushroom is nice too). Add smashed ginger, vegetable oil and garlic paste. Add chilly and onion together and let it
cook for about 10 minutes. Then add tomatoes and cheese and  let it cook for another 5 minutes. Remove the pot
from the heat and add coriander leaves before serving.
Serves : 4 people
Kewa- Datshi (potato -Cheese)

Potatoes                           5 pcs
cheese                             100gms
chilly(green prefered)       100gms (depends, you can even use lesser amount or just prepare without chillies)
onion                                1pcs
veg oil                               1 tbs
ginger                                20gms(paste)
garlic                                 20gms(you can make paste by smashing it)
salt                                     1 1/2 tps

Directions;

Chop peeled potatoes, the size of the chop can be of ones thumb size. Put the chopped potatoes in a pan and pour
enough water to cover the potatoes. Cook till the potatoes are fully cooked. Then add all the other ingredients
together and cook for another five minutes. For better result add some corn flour to give a thicker better texture.
Serves 4 people
Nya ka Chu Tshem ( Asparagus curry)

Ingredients:
Asparagus                  1 bunch (chopped to size)
onion                         1/2 pc
ginger                        20gms (paste)
garlic                         20gms (paste)
tomatoes                    2 pcs (chopped)
vegetable oil              1 table spoon
salt                              1 1/2 tea spoon
Cheese                        100 gms

Directions:
Put all the ingredients in a pan pour about a cup of water and let it for 7 minutes. Don't over cook or asparagus will
loose its flavour.
serves 5-6 people
Serves 8

Ingredients:
Potato- 1 kg
Finely chopped onion- 1 kg
Amul butter- 1/2 kg
Ginger paste– 2 teaspoons
Coriander– 1 bunch
Maida– 1 kg
Salt to taste
Kewa Momo (potato dumplings)
Directions:
1. Knead maida and keep aside.
2. Boil potatoes until tender and mash them. (If they are too big, you can cut them into chunks).
3. Mix potato, onion, ginger paste, coriander leaf and salt.
4. Melt and put butter (amul) and mix well
5. Fill the rolled maida with potato mix and make the momos (dumplings).
6. Steam for about 15 minutes.
7. Serve hot with pickle.
Nyadu Tsheom – Smoked fried fish curry
Serves 4

Ingredients:
1. Smoked fish: 2 nos
2. Butter: 100 grams
3. Garlic: 50 grams
4. Spring onions: 4 stalks
5. Whole green chilies: 100 grams
6. Salt to taste
7. Water: 5 cups
Directions:
1. Cut the fish into desired size and wash thoroughly.
2. Crush garlic cloves, and cut the chilies and spring onions.
3. Bring water to boil and add garlic, chilies, spring onions and butter.
4. Bring to boil for about five minutes. Add smoked fish pieces.
5. Cook till fishes are cooked properly. Add seasoning. If you prefer it dry, cook on low flame till the gravy
is reduced.