Bhutanese cuisine is characterized by the most favoured ingredients in Bhutan- chili and cheese. The combination of these ingredients creates the nation’s favourite dish Ema Datshi. Other spin-off’s to this dish include kewa datshi (potato and cheese) and shamu datshi (mushroom and cheese). If you do happen to visit any of the restaurants in Bhutan, do make sure to address the cook on the spiciness.
Another popular dish is momos, also known as dumplings in other parts of the world. These can have an assortment of fillings such as or minced meat. Rice is a staple in most Bhutanese cuisine but in places such as Bumthang, it can be replaced with buckwheat pancakes and noodles.
If you’re not very experimental with you food choices, restaurants also serve Chinese and Indian fare; don’t expect much of International cuisine to be available here. Do make it a point to ask for dishes that use seasonal produce. Restaurants in places such as Paro, Thimphu, and Phuentsholing also serve buffet style meals.
It is generally safe to eat out in the major restaurants but avoid fresh salads if you're concerned. Drink only bottled water.
Apart from food, whether you’re a tea lover or not, try the local tea called suja, famously known as butter tea. Made with churned butter and salt, it is quite an unusual taste to the foreign palate. There is also the local brew called arra (distilled from rice, barley or wheat). Locally produced beer and spirits are also available.
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