Bhutanese cuisine is a vibrant tapestry of flavors, deeply rooted in the country’s rich cultural heritage and stunning natural landscapes. At the heart of traditional Bhutanese dishes are vegetables, which play a crucial role in creating the unique and hearty meals that define this Himalayan nation.
The diverse geography and varied climate of Bhutan—from lush valleys to rugged mountains—contribute to an impressive variety of vegetables, each bringing its own distinct taste and nutritional benefits to the table.
In this article, we invite you to explore seven traditional Bhutanese vegetables that you simply must try. Whether you’re a culinary enthusiast eager to expand your palate or someone interested in cultural exploration through food, discovering these vegetables offers a delicious gateway into Bhutan’s gastronomic traditions.
From the fiery Ema Datshi to the savory Kewa Datshi, each vegetable showcases the ingenuity and passion Bhutanese people have for their cuisine. Join us on this flavorful journey and gain a deeper appreciation for Bhutan’s rich culinary landscape while adding some exciting new ingredients to your kitchen repertoire.
1. Ema Datshi (Chili and Cheese)
Description
Ema Datshi, often hailed as the heart and soul of Bhutanese cuisine, is a flavorful and spicy dish that combines fresh green chilies with local cheese. The primary ingredients include green chilies (ema), datshi (a type of Bhutanese cheese similar to feta), onions, garlic, and tomatoes.
The preparation method is straightforward yet rich in taste: chilies and onions are sautéed until tender, tomatoes are added to create a savory base, and finally, generous amounts of cheese are mixed in to achieve a creamy consistency.
This dish is typically cooked in a traditional cast-iron wok called a “chhambar”, which helps in evenly distributing heat and enhancing the flavors.
Cultural Significance
Ema Datshi holds a special place in Bhutanese culture as the national dish of Bhutan. It is a staple in every Bhutanese household and is often served during festivals, family gatherings, and daily meals.
The prominence of Ema Datshi reflects Bhutan’s agricultural heritage, showcasing the abundance of local produce and the Bhutanese people’s love for spicy food.
This dish not only represents the culinary identity of Bhutan but also fosters a sense of community and tradition among its people.
Taste and Texture
The hallmark of Ema Datshi is the perfect balance between spiciness and creaminess. The green chilies provide a robust heat that is tempered by the rich, melty cheese, creating a harmonious blend of flavors.
The texture is both creamy and slightly chunky, thanks to the tender vegetables and melted cheese. This combination makes Ema Datshi both comforting and invigorating, appealing to those who enjoy bold and dynamic tastes.
Serving Suggestions
Ema Datshi is incredibly versatile and pairs well with a variety of accompaniments. It is most commonly served with red or white rice, which helps to balance the spiciness of the dish. Additionally, it can be enjoyed alongside other Bhutanese staples such as goen (dried beef) or phaksha paa (pork with spinach).
For a complete meal, Ema Datshi is often accompanied by shamu datshi (tomato and cheese) or kewa datshi (potato and cheese), creating a diverse and satisfying dining experience.
Ema Datshi Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Vitamin C | 60 mg |
| Calcium | 200 mg |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
2. Kewa Datshi (Potato and Cheese)
Description
Kewa Datshi is another beloved Bhutanese dish that features potatoes (kewa) and local cheese (datshi) as its main components. This hearty dish is prepared by sautéing diced potatoes with onions and garlic until they are tender.
Tomatoes are then added to create a flavorful base, followed by generous amounts of cheese that melt into the vegetables, resulting in a creamy and satisfying meal.
Kewa Datshi is often seasoned with traditional Bhutanese spices such as ginger, cumin, and turmeric, enhancing its depth of flavor.
Nutritional Benefits
Kewa Datshi is not only delicious but also packed with nutritional benefits. Potatoes are an excellent source of vitamin C, potassium, and dietary fiber, which are essential for maintaining a healthy immune system, regulating blood pressure, and supporting digestive health.
Cheese provides a good dose of calcium and protein, crucial for bone health and muscle maintenance. Additionally, the dish contains antioxidants from tomatoes and healthy fats from the cheese, making it a balanced and nourishing option.
Nutritional Benefits Table
| Nutrient | Per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 18 g |
| Vitamin C | 25 mg |
| Calcium | 250 mg |
| Potassium | 500 mg |
| Dietary Fiber | 4 g |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
Variations
While the classic Kewa Datshi features potatoes and cheese, regional variations introduce a variety of additional ingredients to enhance the dish. In some areas, spinach or kale is added for extra nutrients and flavor.
Others may incorporate bell peppers, carrots, or peas to diversify the texture and taste.
Some variations also use different types of local cheeses to create unique flavor profiles, allowing each region to put its own spin on this traditional favorite.
How to Enjoy
Kewa Datshi is best enjoyed as part of a traditional Bhutanese meal, served alongside red or white rice. It can also be paired with bread or flatbreads for a more filling meal. For those looking to incorporate Kewa Datshi into their everyday cooking, it makes an excellent side dish or a vegetarian main course when paired with a fresh salad.
To enhance the dining experience, consider adding freshly brewed Bhutanese tea or a light-bodied wine that complements the creamy and savory flavors of the dish.
Kewa Datshi Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 18 g |
| Vitamin C | 25 mg |
| Calcium | 250 mg |
| Potassium | 500 mg |
| Dietary Fiber | 4 g |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
3. Shamu Datshi (Tomato and Cheese)
Description
Shamu Datshi is a delightful Bhutanese dish that harmoniously blends the tangy sweetness of tomatoes with the rich, savory flavor of local cheese. The primary ingredients include ripe tomatoes (shamu), datshi (Bhutanese cheese), onions, garlic, and a medley of traditional spices such as ginger, cumin, and turmeric.
The preparation process involves sautéing onions and garlic until they are golden and fragrant, adding chopped tomatoes to create a luscious base, and then folding in generous amounts of cheese until it melts into a creamy consistency.
This dish is typically cooked in a “chhambar” (traditional cast-iron wok), which ensures even heat distribution and enhances the overall flavor profile.
Flavor Profile
Shamu Datshi offers a balanced flavor profile that combines the natural sweetness and acidity of tomatoes with the creamy, salty richness of cheese. The tomatoes provide a refreshing tanginess that cuts through the richness of the cheese, creating a well-rounded and satisfying taste.
The addition of spices like ginger and cumin adds depth and warmth, making each bite a delightful experience. The texture is smooth and creamy, with occasional chunks of tender tomatoes adding a pleasant contrast.
Culinary Uses
Shamu Datshi is incredibly versatile and serves as a foundational component in many Bhutanese dishes. It is often used as a base for other vegetable curries, providing a flavorful and creamy backdrop that complements a variety of ingredients.
Additionally, Shamu Datshi can be enjoyed as a standalone side dish or as a topping for red or white rice, enhancing the meal with its rich flavors.
Its adaptability makes it a favorite in both everyday meals and special occasions, showcasing the ingenuity of Bhutanese cuisine in maximizing simple ingredients to create complex and delicious dishes.
Pairing Ideas
To elevate your dining experience with Shamu Datshi, consider pairing it with the following accompaniments:
- Red or White Rice: The subtle flavor of Bhutanese rice balances the creaminess of Shamu Datshi.
- Phaksha Paa (Pork with Spinach): This hearty meat dish complements the tomato and cheese flavors.
- Fresh Salad: A light, crisp salad adds a refreshing contrast to the rich Datshi.
- Bhutanese Bread (Kewa): Soft, traditional bread varieties are perfect for soaking up the creamy sauce.
- Beverages: Pair with a freshly brewed Bhutanese tea or a light-bodied white wine to enhance the meal’s flavors.
Shamu Datshi Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 11 g |
| Carbohydrates | 22 g |
| Fat | 18 g |
| Vitamin C | 40 mg |
| Calcium | 220 mg |
| Iron | 2 mg |
| Dietary Fiber | 3 g |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
4. Kuentshe Datshi (Pumpkin and Cheese)
Description
Kuentshe Datshi is a beloved Bhutanese dish that showcases the versatility of pumpkin in traditional cuisine.
The dish primarily features pumpkin (kuentshe) and datshi (Bhutanese cheese), combined with onions, garlic, and a selection of aromatic spices such as cumin, coriander, and chili flakes.
The preparation involves peeling and cubing the pumpkin, then sautéing it with onions and garlic until tender. Tomatoes are added to create a flavorful base, and generous amounts of cheese are incorporated to achieve a creamy, melt-in-your-mouth texture.
Kuentshe Datshi is often cooked in a “chhambar” to ensure even cooking and to infuse the dish with traditional flavors.
Seasonal Availability
Pumpkin is typically harvested in the late summer and early autumn months in Bhutan, making Kuentshe Datshi a seasonal favorite during these times. The peak season for enjoying this dish is from September to November, when pumpkins are at their sweetest and most flavorful.
During the off-season, farmers employ traditional storage methods to preserve pumpkins, ensuring that Kuentshe Datshi remains a staple on Bhutanese tables year-round.
Embracing seasonal ingredients not only enhances the taste but also supports sustainable agricultural practices in Bhutan.
Health Benefits
Kuentshe Datshi is not only delicious but also packed with numerous health benefits:
- Pumpkin: Rich in vitamin A, which is essential for eye health, vitamin C for immune support, and dietary fiber for digestive health. Pumpkins also contain antioxidants that help reduce inflammation and protect against chronic diseases.
- Cheese: Provides a good source of calcium for strong bones and teeth, protein for muscle repair and growth, and vitamin B12 for nerve function.
- Onions and Garlic: Offer antioxidant properties and have been linked to reduced risk of heart disease and improved immune function.
- Spices: Ingredients like cumin and coriander not only enhance flavor but also aid in digestion and have anti-inflammatory properties.
Recipe Suggestions
Bringing the authentic taste of Bhutan to your kitchen is easier than you might think. Here are some simple ways to prepare Kuentshe Datshi at home:
- Classic Kuentshe Datshi:
- Ingredients: Pumpkin cubes, datshi cheese, onions, garlic, tomatoes, cumin, coriander, chili flakes, salt, and vegetable oil.
- Method: Sauté onions and garlic in oil until translucent. Add pumpkin cubes and cook until they begin to soften. Incorporate tomatoes and spices, then add the cheese, stirring until it melts into a creamy sauce. Simmer until the pumpkin is fully tender.
- Spiced Kuentshe Datshi with Spinach:
- Ingredients: Pumpkin, datshi, spinach leaves, onions, garlic, ginger, cumin, turmeric, and chili powder.
- Method: Follow the classic method, adding spinach leaves in the last few minutes of cooking for added nutrients and a vibrant color.
- Creamy Kuentshe Datshi with Coconut Milk:
- Ingredients: Pumpkin, datshi, onions, garlic, tomatoes, coconut milk, coriander, and black pepper.
- Method: Prepare as usual, but substitute part of the cheese with coconut milk for a richer, slightly sweet flavor profile.
- Kuentshe Datshi Stir-Fry:
- Ingredients: Pumpkin, datshi, bell peppers, carrots, onions, garlic, soy sauce, and sesame seeds.
- Method: Stir-fry all vegetables together before adding cheese and seasoning with soy sauce. Garnish with sesame seeds for an added crunch.
Kuentshe Datshi Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 28 g |
| Fat | 20 g |
| Vitamin A | 950 mcg |
| Vitamin C | 35 mg |
| Calcium | 300 mg |
| Dietary Fiber | 5 g |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
5. Tshoem Datshi (Mushroom and Cheese)
Description
Tshoem Datshi is a savory Bhutanese dish that masterfully combines mushrooms (tshoem) with rich, creamy datshi cheese.
This dish highlights the abundance of wild and cultivated mushrooms found in Bhutan’s lush forests. Common varieties used include shiitake, oyster, and button mushrooms, each bringing a unique texture and flavor to the dish.
The traditional preparation involves sautéing mushrooms with onions, garlic, and ginger, then adding tomatoes and a generous amount of cheese. The mixture is simmered until the cheese melts, creating a luscious and hearty meal.
Cooked in a “chhambar” (traditional cast-iron wok), Tshoem Datshi ensures that the flavors meld perfectly, resulting in a dish that is both comforting and flavorful.
Sourcing and Sustainability
Bhutan places a strong emphasis on sustainable harvesting practices to preserve its natural resources. Mushrooms used in Tshoem Datshi are often foraged from the wild, following strict guidelines to prevent overharvesting and ensure environmental balance.
Additionally, local farms cultivate mushrooms using eco-friendly methods, minimizing the use of pesticides and promoting biodiversity. This commitment to sustainability not only supports the environment but also guarantees that mushrooms retain their natural flavors and nutritional benefits.
By choosing locally sourced mushrooms, Tshoem Datshi also supports Bhutanese farmers and the local economy.
Flavor and Aroma
Tshoem Datshi boasts a unique flavor profile that combines the earthy richness of mushrooms with the creamy, salty notes of cheese. The mushrooms impart a deep umami flavor, enhanced by aromatic spices like cumin, coriander, and a hint of chili flakes for a subtle kick.
The cheese adds a smooth, velvety texture that balances the dish’s savory elements. The aroma is equally enticing, with the fragrance of sautéed garlic and onions blending seamlessly with the earthy scent of mushrooms.
This harmonious combination makes Tshoem Datshi a beloved dish among both locals and visitors.
Cooking Tips
To elevate your Tshoem Datshi experience, consider the following cooking tips:
- Choose Fresh Mushrooms: Opt for fresh, high-quality mushrooms to ensure the best flavor and texture.
- Sauté Properly: Sauté mushrooms on medium heat to release their moisture and develop a rich, caramelized flavor.
- Balance the Spices: Adjust the amount of chili flakes to control the dish’s spiciness according to your preference.
- Use Traditional Tools: Cooking in a chhambar enhances the dish’s authenticity and ensures even heat distribution.
- Incorporate Fresh Herbs: Garnish with fresh cilantro or green onions to add a burst of freshness and color.
- Serve Immediately: Tshoem Datshi is best enjoyed hot, allowing the cheese to remain gooey and the flavors to be at their peak.
Tshoem Datshi Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 270 kcal |
| Protein | 12 g |
| Carbohydrates | 18 g |
| Fat | 18 g |
| Vitamin D | 10 IU |
| Calcium | 220 mg |
| Iron | 3 mg |
| Dietary Fiber | 4 g |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
6. Phaksha Paa (Pork with Spinach)
Description
Phaksha Paa is a hearty Bhutanese dish that combines tender pieces of pork with nutrient-rich traditional spinach (phaksha). This savory dish is renowned for its robust flavors and satisfying texture, making it a favorite among meat lovers and health enthusiasts alike.
The main ingredients include pork belly or shoulder, spinach, garlic, ginger, and an array of Bhutanese spices such as cumin, coriander, and chili powder.
The pork is typically marinated and slow-cooked to perfection, allowing it to absorb the spices and develop a deep, rich flavor that pairs beautifully with the earthy taste of spinach.
Traditional Cooking Techniques
Phaksha Paa is prepared using traditional Bhutanese cooking techniques that emphasize slow cooking and layering of flavors:
- Marination: Pork is marinated with a blend of spices, including garlic, ginger, and chili powder, to enhance its flavor and tenderness.
- Sautéing: Onions and additional spices are sautéed in a “chhambar” to create a flavorful base.
- Slow Cooking: The marinated pork is added to the sautéed mixture and slow-cooked until it becomes tender and infused with the spices.
- Incorporating Spinach: Fresh spinach is folded into the dish towards the end of the cooking process, allowing it to wilt and absorb the savory flavors without losing its vibrant color and nutritional value.
- Finishing Touches: The dish is garnished with fresh herbs and served hot, often accompanied by red or white rice.
Taste Experience
Phaksha Paa delivers a savorously satisfying taste experience that balances the richness of pork with the freshness of spinach. The pork is succulent and flavorful, infused with spices that provide a warm, aromatic depth.
The spinach adds a slight bitterness and earthiness, complementing the pork’s fattiness and creating a harmonious blend of flavors.
The dish is both hearty and nutritious, offering a comforting meal that satisfies both the palate and the body. The combination of tender meat and vibrant greens makes Phaksha Paa a standout dish in Bhutanese cuisine.
Serving Suggestions
To make the most of your Phaksha Paa, consider these serving suggestions:
- Traditional Rice: Serve with red or white Bhutanese rice to soak up the flavorful sauce.
- Flatbreads: Pair with traditional Bhutanese bread (kewa) or other flatbreads for a more filling meal.
- Side Dishes: Complement with other Bhutanese staples like Ema Datshi or Kewa Datshi for a diverse and balanced meal.
- Fresh Salad: Add a crisp, fresh salad to provide a refreshing contrast to the rich and savory Phaksha Paa.
- Beverages: Enjoy with a cup of fresh Bhutanese tea or a light-bodied beer to enhance the dining experience.
- Garnishes: Sprinkle with freshly chopped cilantro or green onions for added flavor and a pop of color.
Phaksha Paa Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fat | 25 g |
| Vitamin A | 700 mcg |
| Vitamin C | 15 mg |
| Calcium | 150 mg |
| Iron | 4 mg |
| Dietary Fiber | 3 g |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
7. Kewa Zingkha (Spiced Radish)
Description
Kewa Zingkha is a zesty Bhutanese side dish that features radishes (kewa) seasoned with a vibrant blend of spices. This dish highlights the versatility of radishes, transforming them from a simple vegetable into a flavorful and tangy accompaniment to main meals.
The primary ingredients include radishes, chili powder, cumin, coriander, garlic, ginger, and a splash of lemon juice for added acidity.
Kewa Zingkha is typically prepared by thinly slicing or julienning the radishes, then marinating them in the spice mixture to infuse them with bold flavors.
The result is a crunchy, spicy, and tangy dish that enhances the overall meal with its distinct taste.
Preparation Methods
Kewa Zingkha can be prepared using various techniques to achieve the desired texture and flavor:
- Pickling:
- Quick Pickle: Thinly sliced radishes are mixed with spices and lemon juice, then left to marinate for a few hours to absorb the flavors.
- Fermented Pickle: Radishes are fermented with salt and spices over several days, developing a deeper, tangier flavor profile.
- Cooking:
- Sautéed Radish: Radishes are sautéed with onions, garlic, and spices until tender yet still crisp.
- Stir-Fried Radish: Thinly sliced radishes are quickly stir-fried with a variety of spices and herbs for a flavorful side dish.
- Raw Preparation:
- Spicy Radish Salad: Raw radishes are tossed with a spicy dressing made from chili powder, cumin, coriander, and lemon juice for a fresh and crunchy salad.
Flavor Profile
Kewa Zingkha offers a dynamic flavor profile that combines spicy, tangy, and slightly sweet notes. The natural crunch and mild peppery taste of radishes are elevated by the heat from chili powder and the earthy warmth of cumin and coriander.
Lemon juice or vinegar adds a bright acidity that balances the spices, creating a refreshing and invigorating taste experience. The dish is both zesty and satisfying, making it an excellent accompaniment to a variety of main courses.
Culinary Uses
Kewa Zingkha is a versatile dish that can be incorporated into meals in multiple ways:
- Side Dish: Serve alongside main dishes like Ema Datshi, Phaksha Paa, or Kewa Datshi to add a spicy and tangy element to the meal.
- Topping: Use as a flavorful topping for red or white rice bowls, enhancing each bite with its vibrant taste.
- Snack: Enjoy as a crunchy and spicy snack on its own, perfect for a quick bite between meals.
- Salad Ingredient: Incorporate into fresh salads for added texture and a burst of flavor.
- Sandwich Filling: Add to sandwiches or wraps for a zesty kick that complements other ingredients.
- Appetizer: Serve as an appetizer with traditional Bhutanese bread or crackers, offering a delightful start to the meal.
Kewa Zingkha Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 80 kcal |
| Protein | 2 g |
| Carbohydrates | 15 g |
| Fat | 3 g |
| Vitamin C | 25 mg |
| Calcium | 30 mg |
| Iron | 1 mg |
| Dietary Fiber | 4 g |
Note: Nutritional values may vary based on specific ingredients and preparation methods.
Conclusion
Recap of the 7 Traditional Vegetables
Bhutanese cuisine is a treasure trove of unique and flavorful vegetables, each bringing its own distinct character to the table.
From the fiery Ema Datshi and hearty Kewa Datshi to the tangy Kewa Zingkha, these seven traditional vegetables showcase the rich diversity and culinary ingenuity of Bhutan.
Shamu Datshi offers a delightful balance of sweetness and savory cheese, while Kuentshe Datshi highlights the versatile pumpkin.
Tshoem Datshi combines earthy mushrooms with creamy cheese, and Phaksha Paa provides a savory and hearty experience with pork and spinach.
Each vegetable dish not only tantalizes the taste buds but also reflects Bhutan’s agricultural heritage and cultural traditions.
Explore Bhutanese Cuisine
Exploring Bhutanese cuisine opens up a world of vibrant flavors and wholesome ingredients. Trying these traditional vegetables offers numerous benefits, including:
- Health Benefits: Many Bhutanese vegetables are rich in essential vitamins, minerals, and antioxidants, contributing to a balanced and nutritious diet.
- Culinary Diversity: Incorporating Bhutanese vegetables into your meals introduces new taste profiles and cooking techniques, enhancing your culinary repertoire.
- Cultural Appreciation: Understanding and savoring Bhutanese dishes fosters a deeper appreciation for Bhutan’s rich cultural heritage and traditions.
Final Thoughts
Bhutan’s culinary landscape is as captivating as its breathtaking landscapes. The traditional vegetables featured in this article not only provide delicious and nutritious options but also serve as a gateway to experiencing Bhutan’s rich cultural heritage.
By embracing these unique vegetables, you celebrate the ingenuity and passion of Bhutanese cuisine, enriching your dining experiences and supporting sustainable agricultural practices.
Additional Resources
Where to Find Bhutanese Ingredients
- Bhutanese Groceries Online
- Amazon: Search for specific ingredients like datshi cheese and Bhutanese spices
- Local Asian Markets: Check the international or Himalayan sections for Bhutanese staples
Further Reading
- Books:
- “Bhutan: A Culinary Journey” by Sonam Wangchuk
- “Flavors of Bhutan: Traditional Recipes and Stories” by Karma Dorji
- Articles:
- “The Rise of Bhutanese Cuisine” – The Himalayan Times
- “Sustainable Farming in Bhutan” – Bhutan Journal
- Documentaries:
- “Taste of Bhutan” – A deep dive into Bhutanese culinary traditions
- “Bhutan: Land of the Thunder Dragon” – Exploring Bhutan’s culture and cuisine
FAQs
What is Ema Datshi and why is it Bhutan’s national dish?
Ema Datshi is a spicy Bhutanese dish made with green chilies and local cheese. It’s celebrated as the national dish due to its bold flavors and cultural significance in Bhutanese cuisine.
Where can I find authentic Bhutanese cheese (datshi)?
Authentic Bhutanese cheese, or datshi, can be found in specialty Asian markets, and online Bhutanese grocery stores, or you can try making a similar feta-style cheese at home.
Are Bhutanese vegetables available outside of Bhutan?
Yes, many Bhutanese vegetables can be found in international or Asian grocery stores. Alternatively, you can order them online from specialty stores that ship internationally.
How spicy is Bhutanese cuisine?
Bhutanese cuisine is known for its spiciness, primarily due to the generous use of chilies. However, the level of heat can be adjusted to suit your taste preferences.
Can I make Bhutanese dishes at home without traditional tools?
Absolutely! While traditional tools like the chhambar enhance authenticity, you can use standard kitchen equipment to prepare delicious Bhutanese dishes at home.
