Bhutanese cuisine is famously spicy, relying heavily on chili peppers—not just as a seasoning, but as a primary vegetable—paired with local cheese.
* **Signature Dishes:** The national dish is *Ema Datshi* (spicy chilies and cheese). Variations include *Kewa Datshi* (potatoes and cheese) and *Shamu Datshi* (mushrooms and cheese). Other staples include *Phaksha Paa* (pork cooked with red chilies), *Jasha Maroo* (spicy minced chicken), and nutrient-rich red rice. * **Beverages:** *Suja* (butter tea) and *Ara* (a traditional fermented alcoholic beverage made from rice, maize, or wheat) are ubiquitous. * **Food Markets:** The Centenary Farmers Market in Thimphu is the country's largest domestic market, where farmers from across the nation sell fresh produce, wild honey, and dried cheeses. * **Dining Scene:** Thimphu and Paro host a growing number of restaurants blending traditional Bhutanese fare with continental and Indian cuisines. The Folk Heritage Museum Restaurant in Thimphu is highly regarded for its authentic, traditional Bhutanese dining experience.