The datschi is the most famous dish of Bhutan, it’s also said to be the national food of Bhutan. If you’re planning to travel to Bhutan, be sure to try at least one of the datschis to your must try cuisine list.
Datschi in Dzongkha the language of Bhutan means cheese. The Bhutanese fresh cheese is homemade from cow or yak milk curd. The fat from the curd is removed by churning it into butter and the buttermilk is what is used to make the cheese. The datschi is mostly eaten with Bhutanese red rice.
There are many ways the Bhutanese have their datschi, cooked with different ingredients and combinations. Whatever the combination, be sure to get addicted to this flavorful, exotic and absolutely yummylicious food!
Kewa Datshi
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This one is my favorite and something that’s on my lunch menu almost every second week. Kewa is basically the Bhutanese name for aloo or potato. As the name suggests this is a sinful combination of cheese and potatoes. Thin slices of potatoes cooked in cheese and Bhutanese red chilies or you can even add capsicum to it if you like. It’s mild and easy on the palette.
Ema Datshi
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Ema is chilly in Bhutanese. It’s, made of cheese and chilies preferably the Bhutanese red chilies but fresh green chilies or the dry red chilies can also be used. The chilies are sliced lengthwise and cooked with cheese and a whole lot of butter. It can either be thick and sticky with cheese or a soupy consistency. Both taste great with rice.
Shakam Ema Datshi
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Shakam in Bhutanese means dried beef. This beef almost tastes like beef jerky but it’s not as dry as the jerky.The dried beef is cut into bite-sized pieces and cooked with butter and cheese. Definitely not for the calorie conscious.
Shamu Datshi
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Cheese and Mushroom always tastes good, doesn’t it? The locally grown Bhutanese Himalayan mushroom is a delicacy in itself but when it’s cooked with butter and cheese into a stew, it tastes even better!
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