Summary: Bhutan surprises most Indian travellers at their first meal. The food in Bhutan does not taste like anything back home. It runs on three things: chillies eaten as a vegetable, local cheese melted into almost every dish, and red rice grown in the high valleys of Paro. This blog covers 10 must-try local dishes in Bhutan, from the fiery Ema Datshi, Bhutan’s national dish, to Suja, a warm, salty butter tea. You will also learn what makes Bhutanese food different, where to find these dishes, and useful tips before you order.
Honestly? Before visiting Bhutan, many people have no idea what Bhutanese food is like. Some assume it will be similar to Nepali cuisine. Maybe a little like food from the Northeast. I agree that geographically, it makes sense to think that way.
Then you sit down for your first meal in Thimphu, and that assumption is gone.
That is when most travellers realise Bhutan has a food culture of its own. Cheese and chillies take centre stage, red rice replaces the usual white rice, and the tea tastes salty.
That’s exactly where this blog comes in.
If you are planning a Bhutan holiday, do not miss experiencing the local food in Bhutan as much as its famous monasteries and mountain views.
Bhutanese food uses some of the same ingredients as Indian food, but the way it is cooked and eaten is completely different.
In India, we often use chillies to make food spicy. Whereas in Bhutan chillies are the star of the dish. You will be served a bowl of red or green chillies in cheese sauce as the main course meal. Well, you may require some adjusting.
Cheese, called Datshi, is an important part of Bhutanese cuisine and differs from the cheese most of us know. It is a soft, slightly tangy, locally made cheese from yak or cow milk that melts into sauces, curries, and salads. In higher-altitude regions, ingredients like buckwheat and yak products are commonly used because they grow well in colder weather. Instead of plain white rice, you will often be served Bhutanese red rice, which has a slightly nutty flavour and softer texture.
This is what makes Bhutanese food simple, wholesome, and reflects the country’s culture, traditions, and way of life.
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Type: Main Course | Vegetarian
If there is one dish you should not miss in your trip to Bhutan, it is Ema Datshi. It is widely recognised as the national dish and one of the most popular Bhutanese dishes.
Ema means chilli, and Datshi means cheese. That is the whole dish, in two words. Well, it is a thick and creamy dish made with green chillies and local cheese. It melts right into the chillies as they cook, turning into a sauce that’s spicy, creamy, and rich, all without adding any extra cream or dairy.
Ema Datshi is usually served with red rice as part of everyday meals. Most Bhutanese families eat Ema Datshi at least once a day. You will find it at roadside dhabas, luxury hotel menus, and monastery canteens.
Kewa Datshi is a simpler and milder variation of Ema Datshi. Kewa Datshi is sliced potatoes cooked in a mild, melted cheese sauce. Consider it the gentler, more approachable version of Ema Datshi.
The potatoes are cut into thick slices, cooked until soft, and finished with Datshi cheese that turns the whole thing into a warm, creamy curry. There are some green chillies in there, but the spice level is much lower than the national dish. If you are trying Bhutanese food for the first time, Kewa Datshi is a great dish to start with.
If you like mushrooms, Shamu Datshi deserves a place on your list of must-try foods in Bhutan.
Bhutan has over 300 varieties of wild mushrooms, many of which are used in traditional cooking. Shamu means mushroom cooked with Datshi Cheese. Shamu Datshi is a rich mushroom and cheese stew – earthy, creamy, and one of the best vegetarian dishes in Bhutan. Shamu Datshi is a popular choice for vegetarian travellers because it is filling but not too heavy.
Type: Snack / Main Course | Vegetarian
Hoentay is one of the most unique traditional dishes of Bhutan.
Hoentay are buckwheat dumplings from Haa Valley, filled with turnip leaves, cheese, and spinach – made once a year during Lomba, the New Year festival of Bhutan. The recipe has been prepared in Bhutanese homes for generations, especially during local festivals and family celebrations.
Hoentay looks a bit like a Momo from the outside. But the wrapper is made from buckwheat flour, not wheat. That gives it a darker colour, a slightly nutty taste, and a chewier bite. The filling – dried turnip leaves, local cheese, and spinach – is mild and earthy, nothing like the spiced fillings in Indian momos.
Type: Side Dish | Vegetarian
Bhutanese red rice may look simple, but it plays an important role in almost every traditional meal of Bhutan.
Bhutanese red rice is grown in the Paro Valley, high up in the mountains. It is unpolished, so it keeps more of its natural goodness. It tastes nuttier, feels chewier, and is healthier than the white rice most Indian travellers eat at home.
Unlike the red rice sold in many Indian health food stores, Bhutanese red rice gets its natural reddish-purple colour because its outer layer is not removed. Its slightly nutty flavour pairs perfectly with cheese-based dishes like Ema Datshi and Kewa Datshi.
Although it is serves as a side dish, many travellers remember it as one of the highlights of their meals.
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Type: Main Course | Non-Vegetarian
Phaksha Paa is one of the most well-known traditional foods of Bhutan and a favourite among meat lovers.
Pork is the most popular meat in Bhutan. Phaksha Paa is where it is at its best. Phaksha Paa is a Bhutanese pork curry, slow-cooked with whole dried red chillies, radish, and spinach. It is bold, hearty, and one of the best non-veg dishes in Bhutan.
The dish is made by slowly cooking pork with dried red chillies, ginger, garlic, and sometimes mountain radish. Unlike many Indian pork curries, the focus here is on the natural flavour of the meat rather than heavy spices. Pork fat and chilli heat balance well in cold mountain weather. It is a festival dish in many places – pork means celebration in Bhutan. But you will find it on menus all year.
Jasha Maroo is a popular Bhutanese food that you will often find in homes across the country.
Jasha Maroo is a simple Bhutanese chicken curry. It is light but full of flavour, made with tomatoes, garlic, ginger, and green chillies. In Dzongkha, “Jasha” means chicken and “maroo” means chilli. The soup is thin, so it pours easily over red rice – that is how most Bhutanese eat it. The gravy is lighter than most Indian chicken curries, allowing the fresh ingredients to stand out. It is usually served with Bhutanese red rice and makes for a comforting lunch or dinner.
Goen Hogay is one of the lightest dishes you will find in Bhutan and offers a refreshing break from spicy meals in your Bhutan tour.
Goen Hogay is a simple, refreshing cucumber salad with chilli flakes, onions, coriander, tomatoes, and crumbled Datshi cheese – the one dish in Bhutan that is light, cool, and not spicy. Most Bhutanese meals include a rich main dish, red rice, and a Datshi dish. Goen Hogay adds a fresh, light, and crunchy touch to the meal.
Zow Shungo is a wonderful example of how Bhutanese home cooking avoids wasting food.
The name tells the story. Zow means rice, and Shungo means mixed vegetables. It is traditionally made using leftover cooked rice and vegetables from earlier meals, such as radish leaves, spinach, turnip greens, or leftover Ema Datshi. Everything is then stir-fried together with a little oil and seasoning.
What could sound like a compromise turns out to be genuinely good. The rice is fried using the leftover curry and vegetables from the previous day, which gives it a rich and tasty flavour. Bhutanese families have cooked this way for generations because they believe in not wasting food.
Type: Beverage | Vegetarian
Suja, also known as butter tea, is unlike the tea most Indians drink every day.
Su means churn and ja means tea – the name is a description of how it is made. The traditional butter tea is made from black tea leaves churned with yak butter, salt, and sometimes milk. It is salty and creamy, which helps keep the body warm in Bhutan’s cooler climate. Suja may taste unusual at first, but many travellers begin to appreciate it after a few sips.
Suja is a symbol of Bhutanese hospitality and is often offered to guests. If someone offers you a cup, accept it with both hands and take a few sips, even if you are not used to the taste. It’s a simple way to show respect for the local culture.
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Monasteries and mountain views will bring you to Bhutan. The famous food in Bhutan is what will keep you thinking about the trip long after you are home.
So, when planning your itinerary, do not just make a list of places to visit. Make a list of dishes to try too. Exploring the best food in Bhutan is one of the easiest ways to experience the country beyond its famous attractions.
With our Bhutan tour packages, you can enjoy both the iconic sights and the authentic flavours that make Bhutan truly unforgettable.
Ema Datshi is Bhutan’s national dish. It is a chilli and cheese stew, made with fresh green chillies and local Datshi cheese, eaten with Bhutanese red rice. Most Bhutanese families eat it at almost every meal.
Not exactly. While both cuisines use ingredients like rice, vegetables, and chillies, Bhutanese food relies more on cheese, red rice, buckwheat, and simple seasoning. Many dishes also use chillies as a main ingredient rather than just a spice.
Ema Datshi, Kewa Datshi, Shamu Datshi, Hoentay, Goen Hogay, Zow Shungo, Bhutanese red rice, and Suja are all vegetarian. Bhutan is a Buddhist country, so most restaurants have good vegetarian options.
Yes, often spicier than Indian food. In Bhutan, chilli is treated like a vegetable, not just a spice. So you get whole pieces of chilli in the dish, not just chilli powder.
Yes. Bhutan is a vegetarian-friendly destination. Most restaurants serve several vegetarian dishes, and many can customise meals based on your dietary preferences if you ask while ordering.
Start with Kewa Datshi or Shamu Datshi for a gentle introduction to Bhutanese flavours. Try Ema Datshi once you are ready for the real deal. Have Hoentay in Haa Valley or Thimphu, Goen Hogay as a side, and Suja at least once, even if butter tea sounds odd. If you eat non-veg, try Phaksha Paa and Jasha Maroo too.
A typical Bhutanese meal includes red rice served with one or more side dishes such as Ema Datshi, vegetables, meat curry, or lentils. Seasonal ingredients and locally grown produce play an important role in everyday cooking.
Vegetarian food is widely available across Bhutan. Vegan and Jain options may be limited, especially in smaller towns, but many restaurants are happy to customise simple meals if you inform them in advance.
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Nikita Karia has eleven years of experience working in the B2B travel trade, focusing on international destinations. Thus, writing tourism content comes naturally to her. She has traveled across countries- like Singapore, Mauritius, Sri Lanka, Maldives, and South Africa.
Additionally, she has a flair for writing about healthcare, technology, mental health, education, and e-commerce. Her purpose of the write-up is to simplify the contents in a way that resonates with the reader. When she is not writing, she enjoys tweaking her gardening skills
