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
13–23 of 23
Phaksha Paa
A Bhutanese pork stew combining pork with daikon radish and dried red chili in a savory, simmered preparation.
Puta
Bhutanese buckwheat noodles are boiled and often stir-fried with oil, salt, and optional vegetables or protein.
Saag Datshi
A Bhutanese stew of leafy greens simmered with datshi cheese and fresh chili until tender and creamy.
Semchung Datshi
A Bhutanese cheese stew made by simmering tender fern shoots with datshi cheese and fresh chili.
Shakam Datshi
Shakam Datshi is a Bhutanese dish of dried beef simmered with cheese and chilies.
Shakam Paa
Shakam Paa is a Bhutanese stew of dried beef cooked with radish and dried red chilies.
Shamu Datshi
A Bhutanese mushroom-and-cheese dish in which mushrooms are simmered with cheese, water, and salt to form a savory hot accompaniment.
Sikam Paa
Sikam Paa is a Bhutanese stew of dried pork cooked with radish and dried red chilies.
Thukpa
Thukpa is a hot noodle soup consisting of wheat noodles in broth with vegetables and commonly meat or poultry.
Yaksha Shakam
A traditional Bhutanese dish of dried yak meat simmered with radish, chilies, onion, garlic, and ginger.
Zow Shungo
Zow Shungo is a Bhutanese rice-and-vegetable dish that combines cooked rice with leafy or other vegetables and is often enriched with butter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.