The fiery, cheese-laced cuisine of the Land of the Thunder Dragon — where fresh green chilies are a vegetable, not a spice, and every meal is built around the heat of ema (chili) and the funk of datshi (local cheese). Bhutan sits deep in the Himalayas between India and Tibet, and its food is unlike either neighbor: austere, bold, and entirely its own.
Bhutan's signature pork dish — thick-cut pork belly simmered with dried red chillies, radi...
Bhutan's beloved national dish — fresh green chilies and local cheese stewed together unti...
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