Bhutanese cuisine is often overlooked by tourists, who rarely experience its authentic flavors. The national dish, ema datshi, is a testament to the country's culinary identity, featuring a hearty combination of cheese and chillies. Chef Bleu Tshering Dorji, who runs the Phangu restaurant in Thimphu, emphasizes the importance of showcasing these authentic flavors to visitors [191be17f].
In Bhutan, chillies are not just a spice but a staple, introduced to children as young as two years old. The local chillies are typically dried and consumed whole, adding a unique heat to various dishes. Datshi, made from cow or yak milk, is traditionally churned and comes in different forms, including hard and pungent yak cheese. Various datshi dishes, such as kewa datshi (potatoes) and shakhan (dried beef), highlight the diversity of Bhutanese cuisine [191be17f].
Another traditional beverage, suja, combines tea, butter, and salt, further illustrating the richness of Bhutanese culinary traditions. Chef Bleu aims to provide tourists with a genuine taste of Bhutan, moving beyond the limited offerings often found in international restaurants [191be17f].