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Nestled in the lap of the mighty Himalayas, the Kingdom of Bhutan has close ties with northeastern states such as Assam, Arunachal Pradesh and Sikkim. Its breathtaking natural beauty has earned for it the title of paradise on earth. The mighty dzong or the fort, the mystic monasteries, the calm streams and rivers, and the simple people resplendent in their traditional attire, reflect the rich tradition of the Himalayan kingdom and exude a sense of mystery, power and spirituality. Simplicity and love for nature shape the day-to-day life of the people here. Prayers are a part of life for the highly spiritual Bhutanese people.

Bhutanese cuisine is not too complicated, but can be best described in one word ? hot. For the Bhutanese, chillies are considered vegetables rather than spices. Every home has a kitchen garden, from where fresh vegetables go into a typical Bhutanese meal. During the off season, other ingredients like cheese, butter and dried meat are used for cooking. Rice is the staple food and is eaten with Ema Datshi, the national dish, cooked with ema (chillies) and datshi (cheese).

This simple dish has caught the fancy of tourists from across the globe.

The Bhutanese have their Datshi in three varieties ? Ema Datshi (chilly and cheese), Kewa Datshi (potato and cheese) and the favourite among children, Shamu Datshi (mushroom and cheese). Meat can also be added.

RECIPE (Serves 4)

EMA DATSHI

Ingredients

• Green or red chillies (milder): 50 gm or 1 tea cup
  
  
  
• Onions: 2 medium size
  
  
• Sliced cottage cheese (can use Amul pasteurised cheese): 120 gram
  
  
• Butter: 2 tablespoons
  
  
• A cup of water, salt to taste

Preparation

Put all the ingredients in a pot with cheese in layers or on top. Add water and cook on high heat with the lid on. Once it boils, lower heat to simmer. Stir the pot till the water evaporates and the cheese melts completely. Simmer with the lid on for one minute and turn off the flame. Salt can be added according to taste. Serve hot with steamed rice along with fried or smoked pork or chicken.
For a milder version of the chillies, soak them in cold water before cooking. Chillies can be substituted with sliced potatoes to make Kewa Datsi.