5 Bhutanese Dishes That Will Appeal To Indian Taste Buds
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Bhutan is a country famous for its spell bonding valleys and breathtaking views. It is also one of the cleanest countries in the world and is famous for its hospitality and warmness. Just like a lot of other Asian countries, the gastronomical trail of Bhutan is multifaceted, unique, and extremely dynamic. Because of being in geographical proximity to India, Bhutan has a lot of similar food practices to many regions of India. 

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The cuisine of Bhutan is heavily influenced by Indian states like Sikkim, Arunachal Pradesh, Assam, and West Bengal as it shares its borders with these states of India. In this article, one is going to find some of the most popular dishes from Bhutan that are very similar to famous Indian dishes that most people in India eat regularly. 

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* Ema Datshi

Ema Datshi also called the national dish of Bhutan and became very famous on the internet recently as it's a flavourful concoction of red chillies and cheese. Some chopped fresh tomatoes are also added to this creamy and spicy gravy that is loaded with red chillies. The local people of Bhutan like to have this dish with some boiled white rice.

If one looks closely at Indian cuisine, then there is a dish called dahi ki sabzi or malai ki sabzi cooked in a very similar way. It is cooked by taking cream from milk or curd as per the availability and adding some basic spices like turmeric, salt and red chilli powder. Some diced tomatoes and onions are also added to this mixture and it is cooked on low flame until it forms a creamy gravy full of spices. The only difference between these two dishes is that the Bhutanese version has cheese and the Indian version has curd or malai.

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* Momos

Momos or dumplings are extremely popular in almost all South Asian countries. Each country has its variant of momos that is a bit different from the other. However, the Bhutanese version of Momos is very similar to the Indian version of Momos. The Indian version of momos itself is derived from the Nepalis and the Tibetan style of cooking momos. In both versions, savoury, meat or vegetables are added in a door and then packed properly and steamed. Just like in India, people in Bhutan, also love to have it with some spicy red chilli chutney.

* Jasha Maroo

Jasha Maroo is a very spicy stew made from chicken broth and some subtle spices and is quite popular in Bhutan. This recipe is a testament that food can easily transcend boundaries and there is no ownership when it comes to dishes and cooking methods.

 A lot of similar chicken curries are also very popular in the northeastern states of India and are cooked by making a subtle chicken broth with some flavourful spices and herbs, such as chilli powder, ginger, and garlic. The Mizo-style chicken soup is an example of a dish made from chicken and a lot of boiled vegetables.

* Phaksha Paa

Phaksha paa is a pork dish in Bhutan that is like a very thick curry made from ribs of pork with lots of ginger and dried red chilli powder. Another ingredient that is heavily infused in this dish is the winter variety of radish that is crispy and juicy. Pork is a heavily used type of meat in the Northeast part of India and is used to make a lot of curries. One of the most famous pork curries in India is the Naga-style pork curry. This curry also has very evident flavours of red chilli and ginger garlic paste.

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* Suja

Suja is not a dish, but a famous beverage in Bhutan that implies a similar type of cultural significance in the country just as chai in India. It is not just the love and the fan base of both these beverages in their respective countries that make them similar, it is also an almost similar method of preparation that puts them in the same category. Suja is a drink that is prepared by brewing a lot of tea leaves in spices, milk, and butter. 

The presence of butter in this beverage helps in infusing a savoury and creamy flavour. On the other hand, tea is also made by using the leaves, milk and spices. The only difference is that most people like to have their tea after adding sugar. But looking at the method of preparation and the use of ingredients, it is safe to say that these two beverages are more alike than they are different