In Bhutan, food is more than sustenance—it’s a form of spiritual expression, especially within its monasteries. Monastic feast traditions, known as “tsok” or “chodpa,” are elaborate events where food offerings are made to deities, shared among monks, and distributed to laypeople.

Butter tea, or Suja, has been a staple of Bhutanese life for centuries—warming cold mountain homes and monasteries with its salty, creamy richness. But this traditional drink is no longer confined to ritual or rural kitchens. In contemporary Bhutan, butter tea is undergoing a quiet revolution—appearing in cafés, fusion menus, and even wellness-inspired brews. Let’s explore how this age-old beverage is being reimagined for modern tastes.

Fermentation is more than just a preservation technique in Bhutan—it’s a deep-rooted culinary tradition shaped by Himalayan seasons, Buddhist simplicity, and ancestral knowledge. From the pungent tang of Gundruk to the spicy zing of fermented Ema Datshi pickles, Bhutan’s fermented foods are a window into its self-sustaining mountain lifestyle.

Bhutan’s farm-to-table homestays offer more than a place to sleep—they invite you to live, cook, and dine like a local. These stays let travelers experience Bhutan’s deeply rooted agricultural lifestyle, enjoy organic meals made from homegrown ingredients, and connect meaningfully with local families. In a nation that prioritizes Gross National Happiness over GDP, this immersive, sustainable travel style offers nourishment for both body and soul.

Ema Datshi—Bhutan’s beloved dish of chilies and cheese—is a staple in every home and every region, but no two bowls are ever quite the same. From creamy versions made with yak cheese in Bumthang to veggie-packed renditions in Thimphu, each area adds its own twist to this comforting, spicy dish. In this blog, we travel across Bhutan to uncover the many ways Ema Datshi is cooked, served, and savored.