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Doma Pani - betel nut or leaf with a dash of lime is their traditional way to end a meal.
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Bhutanese love their chillies and wouldn't enjoy a meal that is low on spice. They don't just use it as a spice but treat them as vegetables. They are found in the national dish of Bhutan called Ema Datshi(chilli with cheese) and Phaksha Paa(Pork cooked with spicy red chillies).
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Buckwheat is a versatile food grain and can be used in several culinary preparations. The most popular buckwheat dishes are Khuli (a pancake-like preparation) and Puta, noodle-like preparation. It is also used for making Ara, a type of distilled alcohol.
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The only variety of rice grown at high altitudes, Bhutanese cuisine uses significant amounts of red rice. It forms the main body of most Bhutanese meals. Similar to brown rice, it is crunchy and nutty and extremely nutritious. When cooked it is pale pink, soft and slightly sticky. It is commonly used to make Bhutanese Red Rice Pilaf.
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Made from the milk of the domesticated yak, it has a more pungent flavor than cow's milk or butter, with a taste closer to goat milk or cheese. Yak butter tea or Po Cha is a daily staple dish throughout the Himalayan region and is usually made with yak butter, tea, salt and water churned into a froth.
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Zoedoe and Datshi
These are homemade varieties of local cheeses made with cow's milk that are commonly used in Bhutanese cuisines. They are usually added to dishes to make cheesy sauces. The national dish of Bhutan, Ema Datshi is a spicy dish made with green chilli peppers in a cheesy sauce made with Datshi.
Photo Credit: bhutanoutdooractivities.com