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Foto de Za Khang Authentic Bhutanese Restaurant, Kalimpong: Ema Datshi (Bhutanese chilli cheese) are sliced lengthwise, and cooked with Datshi, which is local Bhutanese cheese, and butter for good measure. The green chillies come directly from the land of Thunder Dragon, Bhutan. The unique quality os these chillies are that they never give you burning stomach sensation as much as consume them. Although the basic ingredients of cooking Datshi remind the same but as you taste different varieties, there are unique tastes to themselves.

Foto de : Ema Datshi (Bhutanese chilli cheese) are sliced lengthwise, and cooked with Datshi, which is local Bhutanese cheese, and butter for good measure. The green chillies come directly from the land of Thunder Dragon, Bhutan. The unique quality os these chillies are that they never give you burning stomach sensation as much as consume them. Although the basic ingredients of cooking Datshi remind the same but as you taste different varieties, there are unique tastes to themselves.

Ema Datshi (Bhutanese chilli cheese) are sliced lengthwise, and cooked with Datshi, which is local Bhutanese cheese, and butter for good measure. The green chillies come directly from the land of Thunder Dragon, Bhutan. The unique quality os these chillies are that they never give you burning stomach sensation as much as consume them. Although the basic ingredients of cooking Datshi remind the same but as you taste different varieties, there are unique tastes to themselves.
Jaju is Bhutanese milk and vegetable soup. It is made with local spinach or turnip leaves or any number of light leafy vegetables. The soup broth consists of milk and butter. The taste is quite mellow and plain, but it goes well together to supplement a full Bhutanese feast.
Shamu Datshi (Mushroom cheese) are sliced lengthwise, and cooked with Datshi, which is local Bhutanese cheese, and butter for good measure. We use two different varieties of Mushroom, Shiitake and Oyster Mushrooms. The mushrooms are either imported from Bhutan or sourced locally. Although the basic ingredients of cooking Datshi remind the same but as you taste different varieties, there are unique tastes to themselves.
Itshum (Bhutanese Red Rice), native to the Kingdom of Bhutan is a unique, medium-grain variety.  It is the staple rice of the Bhutanese people. Bhutanese red rice compliments all the Bhutanese dishes. It is highly recommended for its low calorie benefits and the unique taste.
Kewa Datshi (Potatoes and cheese). The potatoes are sliced into thin pieces, then sautéed down with Bhutanese cheese and lots of butter. The spiciness is pretty mild as it just focuses on potatoes and cheese.
Suja and Zao are the most staple snack of Bhutan. Zao is not too puffy but more on the crunchy side rather than the puffy side. It has a texture almost like the crunchiness of un-popped popcorn. Suja and Zao are sometimes considered the power snack as it’s consumed as first thing in the morning. We offer these “power couple” as complimentary snack

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