BHUTAN: EMA DATSHI recipee

This tiny enchanting and picturesque nation – Bhutan, nestled in the folds of the Himalaya impresses us not only with its spectacular scenery but also with its unique and unaffected cuisine. The Bhutanese cuisine celebrates simplicity by keeping its flavor pure and clean based on the local produce. Even though it is landlocked between India and China, there seems to be less influence from these two regions. It has its roots from the Tibetan cuisine, which was gradually adapted and evolved according to their homegrown produce. The country has a flair for using unique ingredients that stimulate all our senses. The local cheese and chili are the best examples.

The chili affair
Bhutanese have an undying love affair with chili peppers. Their journey with chilies begins from their infant age. Every dish in the Bhutanese cuisine invariably has copious amounts of chilies. People don’t touch the dish if it is not spicy enough. Despite the fact the chilies are not indigenous to Bhutan, it is probably the only cuisine in the world where chilies are considered a vegetable rather than as a spice or condiment. This South American crop is believed to have arrived via India with pilgrims and traders between the two countries. 

They are predominant in the Bhutanese diet. This could be mainly due to the fact that a hot/spicy food helps you stay warm and energized during extreme cold conditions. It is a natural way to keep oneself protected from the chill, especially in the olden days when homes didn’t have any heating system installed. As humans are not naturally habituated to eating such spicy food, the Bhutanese start training their children by introducing in small amounts and gradually increasing it as they grow.