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Bhutanese Americans are Americans of Bhutanese descent. According to the 2010 census there are 19,439 Americans of Bhutanese descent. [4] However, many Nepali-Bhutanese came to the U.S. via Nepal as political refugees from that country and are registered as Nepali Americans; often leading to the actual numbers of Bhutanese Americans being underreported.
Hoentay is a traditional sweet buckwheat dumpling that is known have originated from Haa Valley in Bhutan.Similar to momos they are made from buckwheat dough wrapper usually combined with spinach or turnip leaves, amaranth seeds (zimtse), cottage cheese, butter, chili powder, onion and ginger. [1]
The lingm (Dzongkha: གླིངམ་, Wylie: glingm) [1] is a bamboo flute indigenous to Bhutan. [2] The lingm, the dramyin and the chiwang comprise the basic instrumental inventory for traditional Bhutanese folk music.
Bhutanese women wearing kira with tego. A toego or tego (Dzongkha: སྟོད་གོ་, Wylie: stod go; also romanised tögo) is a long-sleeved, short jacket-like garment worn over a kira by women in Bhutan.
Cradled in the folds of the Himalayas, Bhutan has relied on its geographical isolation to protect itself from outside cultural influences. A sparsely populated country bordered by India to the south, and China to the north, Bhutan has long maintained a policy of strict isolationism, both culturally and economically, with the goal of preserving its cultural heritage and independence.
Kera is a women's garment worn with traditional Bhutanese attire. Women wear it with a skirt-type garment called Kira, while men also use it as a belt with a knee-length robe called Gho. [1] Kera is folded several times in the warp direction and secured around the waist by tucking in the long warp fringe at one end.
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 .
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.