PUTA

In Bhutan, buckwheat is grown in non-rice growing regions and highland areas where cultivating other cereals is limited due to agro-geo-climate variations. Buckwheat is used throughout Bhutan in myriad culinary preparations, and of these, puta, a buckwheat noodle from the Bumthang Dzongkhag (Bumthang District), is very popular.

 Bumthang is extremely cold, and in ancient times, without the aid of modern machinery, roads, and skilled human resources, cultivating the land was difficult. However, because buckwheat is resilient and can grow in colder climates, the Bumtaps (people of Bumthang) could easily cultivate buckwheat and were able to prepare various delicacies out of it, especially puta.

Served with added condiments, puta is unique in its simplicity yet remains well liked by many. Puta is often served as a special dish to guests. During festivals and rituals, it is served more as a food offering (tshok) to the gods being invoked and to the priest (lam) presiding over the ritual.

During local festivals and celebrations, puta is prepared as a special dish for village guests and among Bumtaps themselves as a celebration of their unique dish, a dish that they can proudly call their own. Preparing and serving puta as a delicacy for festivals and celebrations show that the dish occupies a significant part of the Bumtap community and culture. In this way, puta connects the people to their ancient land and traditions. After having toiled in the fields, the festivals and celebrations provide a chance to gather, socialize, and share joyful times.

Puta has been a part of the daily meals of the people of Bumthang for a very long time and has provided a distinct identity for the region. It isn’t surprising then that Bumthang is best known for its puta traditions.

BUCK WHEAT