Express News Service
Bhutan, the birthplace of the idea of Gross National Happiness, is known for its many fortresses (dzongs) and monasteries, tall mountains and deep valleys, scenic vistas and gorgeous landscapes. But what’s put it on the culinary map is a simple and spicy dish: ema datshi.
Recognised as the national dish of the Land of the Thunder Dragon, this fiery stew couples two primary ingredients: hot chillies and local cheese. Interestingly, this much-loved recipe treats chillies as a vegetable instead of using them for seasoning.
Get ready to activate your tear glands like never before, as the Bhutanese use different chillies—green, red, or white; dried or fresh. Typically, Sha Ema (Capsicum annuum cultivar), a type of pepper similar to cayenne, ancho, or poblano, is incorporated, but substitutes work well, as long as they’re really hot.
The rough winter in Bhutan translates into a scarcity of vegetables, which is why residents routinely dry vegetables. Green chillies are used in season; dry chillies are brought out in winter. The cheese used is usually made from cow or yak’s milk. But, these times, processed cheese can also be adapted into a quick, soupy ema datshi. In fact, Amul cheese is used in many small restaurants and eateries.
The zesty stew can be eaten in myriad ways. It’s often served with red rice, a variant of brown rice that is semi-milled and has a nutty taste. Cooking makes it soft and sticky—the perfect background to ladle out the curried chilli concoction. It’s also served atop buckwheat noodles, scooped up with bread or eaten on its own as a soup.
It is made, served and eaten everywhere—in fancy, ritzy five-star, medium-size restaurants, small cafes and roadside eateries. The fact that it is ubiquitous and quickly served makes ema datshi a top choice when on the move.
It’s not just the fiery dish that gets foodie’s taste buds tingling. If the spicy stuff isn’t…
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