Bhutanese Foods and Drinks

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Foods and Drinks.

Bhutanese cooking from ranking among the world’s great cusines, but it is nonetheless quite interesting. There are three comditions for fully appreciating Bhutanese cooking: you should like hot, spicy food, you should like meat fat and you should like dried meat. However, to set your mind at rest, there are many vegetables dishes that do not contain the last two ingredients through hot chilli peppers are to be found in some from in all of them. The national dish, Emadatsi, is made entirely of chilles (Ema) and it is make up of Plain chillies with local cheese. They usually keep some cheese sauce but very spicy.

The rice may be white or red; the latter is special variety, not whole grain rice. Rice is becoimg increasingly the staple food throughout the country whereas, until quite recently, buckwheat paoncake (kule) and noodles (puta) were main component of the diet of Bumthang in Central Bhutan, and maize in the eastern regions.

Melted, soft fresh cheese (datsi) is used to make the sauce in which many vegetables are cooked, especially potatoes, mushrooms, asparagus and fiddlehead ferns. The Bhutanease are skilled at usingwild food products from the forests: fiddleheds, bamboo, mushroom, taro, yams.], seet potatoes ect. Soya is only eaten in cetain area of Easten Bhutan.

Most stews contain a little meat or small bones. The favourite meats of the northern Bhutanese are yak and pork. Beef and chicken are second choice, while mutton and are quite famous in southern part of Bhutan. Meat can be eaten fresh or dried and , except in summer, it is common to see stirps of meat drying on lines or hanging from windows. Pork fat is considered a delicacy and the best of all and second most popular national dish after Eamdatsi is undoubtedly Faksha paa, stip pork-fat offet dried, stewed with radishes or trnips and dried chillies.

Scrambled eggs cooked in butter are the main ingredient of gondomaru, while Bhutanese saled, eze, composed of hot peppers, soft cheese, tomatoes and finely chopped onions, complements other dishes. Fresh fish is rare because religious considerations rule out fishing. But dried fish brought up from the plains make a tasty stew mied with hot peppers.

Small pieces of liver dredged in chilli powder, lung stuffed wuth a spcial variety of pepper, pig’s feet and blood sausages filled with hot peppers are specialities that the casual visitor will probably not have an opportunity to taste.

Rice is eaten with the right hand, pressed into a small ball and dipped in stew, or alternated with bits of meat or vegetable. The powerful hot peppers often cause noses and eyesto run, but this just provides proof of a properly seasonal meal. Sweets and desserts barely exist except for kabze, dried fritters in various shapes that are prepared for festivals.

Roasted flour, called pchie(similar to tsampa), toasted rice (zao) flattened rice (sip) and flattened mazie(gesasip) are served with tea as an appetizer or breakfast. They can be eaten dry or dipped in the tea.

Tea is generally considered to be the most widely consumed beverage, but it is supriseing to note that in parts of Central and Eastern Bhutan, ara, a drink with 20 percenta alcohol content, is the commonest drink. There are two kinds of tea: Suja, which is tea churned with salt and butter and naja, tea brewed with milk and sugar in Indian style.