A FOOD TRADITION
Bhutanese Cuisine
A chili-forward Himalayan cooking tradition centered on rice, buckwheat, meat, vegetables, and cheese-based stews.
Dishes linked to this cuisine
1–12 of 23
Bathup
Bathup is a hot Bhutanese noodle soup made with hand-cut wheat noodles, broth, vegetables, and sometimes meat or poultry.
Desi
Desi is a Bhutanese festive rice dish cooked with butter and sugar and commonly perfumed with saffron, raisins, or cardamom.
Ema Datshi
A Bhutanese chili-and-cheese dish in which fresh chilies are simmered with cheese, water, and salt into a hot savory sauce.
Goen Hogay
Goen Hogay is a Bhutanese cucumber salad mixed with tomato, onion, fresh chili, coriander, and salt, typically served cool.
Goep
Goep is a Bhutanese tripe dish in which cleaned beef tripe is simmered and then stir-fried with aromatics and dried red chili.
Hoentoe
Hoentoe is a Bhutanese buckwheat dumpling filled with turnip greens, leafy greens, and cheese before being steamed.
Jaju
Jaju is a Bhutanese milk-based soup made with butter and leafy greens such as spinach.
Jasha Maru
A Bhutanese minced-chicken dish cooked with tomato, onion, garlic, ginger, chili, and coriander.
Jasha Tshoem
A traditional Bhutanese chicken curry or stew prepared with onion, garlic, ginger, tomato, chili, and herbs.
Kewa Datshi
A Bhutanese potato-and-cheese dish made by simmering potatoes with cheese, water, and salt until tender and creamy.
Khule
Khule is a Bhutanese buckwheat pancake made by mixing buckwheat flour with water and cooking the batter in oil or butter.
Momo
Momo is a steamed dumpling made with a wheat-flour wrapper and a savory filling that commonly includes minced pork or vegetables with aromatics.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.