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Bhutan Food

Bhutan Food

Food of Bhutan is simple, yet delicious. On first impression, the cooking method would suggest that the food is bland, but the reality is just opposite. Bhutanese dishes consist of steamed rice (red rice and white rice) with abundant choice of curries, both vegetarian and non vegetarian, and are usually hot and spicy. The most popular Bhutanese dish is "Ema Datsi" prepared entirely from chilies and cheese. This dish is distinctly Bhutanese and is very hot. Each region in Bhutan has its own specialty and you will get plenty of opportunity to taste its each delicacy that is truly Bhutanese. The Bhutanese prepare yummy appetising food with their simple methods. With their food, they can make the guests licking their fingers. The Bhutanese are also fond of eating Tibetan specialities such as momos and noodles.

Use of Chili
Traditional Bhutanese food always features spicy red and green chillies, either dried or fresh. Most Bhutanese love eating spicy food. Chilies are used in preparing almost all Bhutanese dishes. Other than the chilies, there are few ingredients. Bhutanese don't use spices in cooking their food. Just with chili and salt, they can cook delicious food.

Every region in Bhutan has its own distinct flavor. Bhutanese consume rice with their meat and vegetables. The dishes are accompanied by rice. Rice is the staple diet of the people and is consumed in various forms from breakfast to dinner. They are fond of red rice, with is a short grain of light, nutty flavor. Red rice is the part of every Bhutanese banquet. Sometimes, rice is flavored with saffron.

Other preferences
Bhutanese are fond of eating cheese. Cow's milk cheese is loved by them. Yak cheese is also a preference. Meat and fish are usually imported from India. Most popular beverage among the locals is Bhutanese tea, known as souza. Tipping is usually not practised in Bhutanese restaurants. Yak meat, is a staple food for the non-vegetarian. Every part of the Yak is consumed. Cheese is made from the Yak's milk and the skin is fried and served as a snack. Although a Tibetan specialty, Momos are a permanent feature in the cuisine. The barter system is still prevalent between the Yak herders and the rice cultivators. In some parts of the eastern Bhutan, animal slaughter is sacrilege, but if the animal fell off the cliff, it can be consumed. The Bhutanese enjoy most of their meals with 'Suja' butter tea or 'Ara' - a locally made wine.

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