![]() Do you want to know why ? Read here – Link The Thimpu weeekend market is worth shopping. form the large vegetable market opposite to the Thimpu weekend market. I picked up the red dried ‘wrinkled’ chilies at INR 500 a kg, the green chilies at INR 100 a kg and the local cheese – 5 cubes at INR 100. Madhuhsree, made her choices clear before I travelled. If you are in Bhutan then a visit to Jungshi paper factory is must. Bhutanese cuisine is guided by its simplicity and this dish is a perfect testimony to it. ![]() The small picturesque country treats chili as a vegetable and one can find its presence in almost every dish.The cheese here is local cheese made of yak’s milk and butter is the medium of cooking for this dish. Ema Datshi can be prepared with both red and green chilies. Winter in Bhutan means scarcity of vegetables. If you love chicken then trying to make this Nepalese Chicken Sadeko. It is little high on salt and has a crumbly texture, for better understanding, the taste is a mid way between a feta cheese and a gruyere cheese. The homemade ricotta cheese is very popular across Bhutan and almost every home makes it. It is easy to make chili and cheese stew in simple words. A meal at Chig Ja Gye and an extensive chat with Executive Chef Piyush Mishra helped me to get my concept clear about Ema Datshi. Ema means chilies and Datshi is the cheese. It’s the national dish of Bhutan called – Ema Datshi. When my Bhutan tour was fixed, courtesy Taj Tashi, everyone suggested I have one dish. When in Bhutan, you have to eat Ema Datshi.
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