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A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes . Other staples include buckwheat and increasingly maize .
Modern Bhutanese culture derives from ancient culture. This culture affected the early growth of this country. Dzongkha and Sharchop, the principal Bhutanese languages, are closely related to Tibetan, and Bhutanese monks read and write the ancient variant of the Tibetan language, known as chhokey. The Bhutanese are physically similar to the ...
Datshi is widely produced and consumed on a daily basis in Bhutan. It is a Bhutanese staple and is often used as a key ingredient in most Bhutanese curries. [3] For example: the famous Bhutanese cuisine Ema datshi uses Datshi as the cheese and hence the name. It is also used in various other dishes such as Kewa Datshi and Shakam Datshi.
Ema datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil [1]) is a spicy Bhutanese stew made from hot chili peppers and cheese. [2] It is among the most famous dishes in Bhutanese cuisine, recognized as the national dish of the country. [3]
Traditional Day of Offering is regarded as the real Bhutanese New Year. [4] It is the day that the representatives from Bhutan offerred buelwa to Zhabdrung at Punakha Dzong. [3] The day is observed to remember Zhabdrung Ngawang Namgyal, who united Bhutan. [4] It is also showcases the spiritual connection between a leader and the subjects. [7]
Monyul is thought to have existed between AD 100 and AD 600. The names Lhomon Tsendenjong (southern Mon sandalwood country) and Lhomon Khashi (southern Mon country of four approaches), found in ancient Bhutanese and Tibetan chronicles, may also have credence and have been used by some Bhutanese scholars when referring to their homeland.
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Food and drink in Bhutan (1 C) L. Languages of Bhutan (3 C, 36 P) ... Pages in category "Culture of Bhutan" The following 28 pages are in this category, out of 28 total.