If you are unknown about the Bhutanese Food then this blog definitely helps you to know more about Bhutanese Food. A common thread that runs through all of Bhutan is the use of chili peppers—an important food ingredient for all Bhutanese. The jalapeno pepper variety is the one generally used. The national dish of Bhutan, ema-datsi, is made entirely of chilies. Chilies, fresh or dried, are simply split lengthwise and boiled in little water with a tablespoon or two of butter, salt, and scallions, and mixed with the local cheese called datsi (similar to feta cheese but without the salt). Fermented beans and strong- smelling moldy cheese (called zoedey or yeotpa) are delicacies in some regions of western and eastern Bhutan.
Air-dried meat is a specialty among the Drukpas. It is common to see strips of meat hung from windows or placed on the rooftops to air or sun- dry, along with ripe chili peppers. Thinly sliced dried belly pork, phaksha pa, is a special dish served during feasts. Yak meat is a staple diet for the highlanders, and chicken and mutton are commonly eaten in the south. Fresh fish is occasionally available from the local rivers, although there are strict regulations around fishing. Most of the fish served has been imported from the neighboring Indian state of West Bengal. Dried fish, cooked with dried red chilies and potatoes, is a delicacy. Eggs are also an integral part of the diet, usually hardboiled or scrambled.
The Bhutanese are good at foraging. Wild mushrooms, tender bamboo shoots, fiddlehead ferns (young, furled fern fronds), nettle flowers, orchid flower buds, and other edible plants are enjoyed by the locals. Doma paani—areca nut and betel leaves with a dash of slaked lime—is offered at the end of a meal, mostly to aid digestion. To offer doma paani to friends or even strangers is to express friendship, or is a polite social gesture.