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Bhutan

Current time in Bhutan

• Meat Dish Recipes

• Vegetarian Recipes

• Desserts Recipes

• Sauce Recipes

• Culture

• Human Rights 2005

• Language

• Bhutan Info

Bhutan Meat Dishes• Pork Fing

• Phaksha Pa

• Tshoem

• Kewa Phagsha

• Jasha Maroo

• Kangchu Maroo

Please Support our Sponsor

Pork FingChili peppers are a favorite ingredient in Bhutanese cuisine. Here they add zest to a

mellow pork and noodle combination. Ingredients

• 1 package [2 ounces, 55g] bean threads or cellophane noodles

• 1 medium onion [about 4 ounces, 110g] , peeled and quartered

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• 1 medium tomato [about 5 ounces, 140g ],quartered

• 1 stick unsalted butter [4 ounces 110g]

• 1 /2 pounds pork shoulder [680g], cut into 1-inch[2.5cm] cubes

• 1/2 cup water [120ml]

• 3 medium fresh green chili peppers [ 1 1/2 ounces total, 45g], seeded and cut

into julienne strips• Salt and freshly ground black pepper

Directions

Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into

6-inch [15cm] lengths. Chop the onion coarsely with the metal blade of a food

processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt

the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer

over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads,

chili peppers, and salt and pepper to taste and simmer until heated through, about

10 minutes. Makes 6 servings [about 61/2 ounces each, 185g].

Phaksha PaThe addition of cured dried pork, a staple in Bhutan, gives this dish a hint of

appealing sweetness.

Ingredients

• 1 medium onion [about 4 ounces, 110g], peeled and quartered

• Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube

• 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved

lengthwise, and cut crosswise to fit the feed tube

• 1 stick unsalted butter [4 ounces, 40g]• 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm]

strips


• 2 tablespoons chili powder

• 2 teaspoons salt

• 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and

leaves cut into 1/2-inch [1.25cm] strips

• 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips

• 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into

julienne strips

Directions

Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set

aside.

Drop the ginger through the feed tube with the motor running and chop finely,

about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc.



Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water,

chili powder, and salt and simmer over low heat until the pork is just tender, about

1 hour and 25 minutes.

Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5

minutes. Drain.

Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over

low heat until heated through, 5 to 10 minutes.

Makes 6 servings [about 7 ounces each, 200g].

Tshoem(Beef & Mushroom)

While tshoem translates literally as "curry," in Bhutan the name refers not to

spiciness but to a hearty stew served with rice

Ingredients

• 1 large garlic clove [about 1/6 ounce, 5g], peeled

• Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube

• 1 stick unsalted butter [4 ounces, 110g]

• 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes


• 1 teaspoon salt

• 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut

into julienne strips

• 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE)• stemmed Freshly ground black pepper

Directions


aside. Drop the garlic and ginger through the feed tube with the motor running and

chop finely, about 10 seconds.

Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer

over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger,

and remaining ingredients and cook until the mushrooms are tender, about 10

minutes.


NOTE: Fresh oyster mushrooms are available at some supermarkets and most oriental

food stores.



Kewa Phagsha(Spicy Pork with Potatoes)

Contributer: Tshering Cigay Dorji

Ingredients• 350 g of pork (thigh)

• 2 potatoes peeled.

• 3 green chillies.

• 1/2 onion.

• 1/2 teaspoon chilli powder

• 3 cloves of garlic (crushed)

• 1 piece of ginger (finely chopped)

• 1/2 tbspoon canola oil.

Directions

Chop pork into chunks (not so small). Add about 400 ml of water in a sauce pan.

Add pork and a bit of salt and boil for about 20 mins (Pork should be thoroughly

cooked; soft to feel). Cut potatoes longitudinally into 6 or 8 pcs each. Cut chillies

longitudinally into 2 pcs each. Add chilli, potato and onion and 1/2 teaspoon of

canola oil (Discard for ladies). Cook until potato is 75% cooked. Add the remaining

ingredients and cook for 3-4 mins. Stir...pepper or coriander seasoning to taste.

Serves 3.

Note: Vary the amount and type of chilli according to your tolerance or taste!

Jasha Maroo(Minced Chicken)

Ingredients

• 1 chicken

• 2 tbspoon of vegetable oil

• 2 cloves garlic (crushed)

• 1 onion (sliced)

• 1 tomato (chopped)

• 3 green chillies (cut into small pieces) or use chilli powder

• 1 tsp salt

Directions

Cut chicken into very small pieces about the size of peas (remove leave bones as

desired). Place in a saucepan and add water and 2 tbspoon oil and bring to a boil.

Add garlic, salt and ginger to taste. Lower heat slightly and boil for another 5 - 10

mins stirring occasionally. The dish should have some liquid when you're done.

Garnish with cilantro.



Serves:3 - 4.

Kangchu Maroo(Trotter Tshoem)

Contributer: Dasho Karma Loday Rapten: [email protected]

Ingredients

• Trotters (pig's feet) = 2 lbs (900 grams)

• scallions = a bunch (about 1/2 lb. or 25 grams)

• garlic = 2 pcs

• ginger = a small amount

• salt = 2 teaspoon

• chillies = about six pieces of hot chillies

Directions

Chop trotters into small pieces, add salt and boil until thoroughly until cooked.Remember to leave some amount of gravy from the boiling. Then add scallion, and

ground ginger and garlic. Ideally, this dish should turn out a "little" sticky, which is

half the fun.

Beef And Mushroom TshoemWhile tshoem translates literally as "curry," in Bhutan the name refers not to


Directions

• 1 large garlic clove [about 1/6 ounce, 5g], peeled• Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube




• 1 teaspoon salt


into julienne strips

• 1 1/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE),

stemmed

• Freshly ground black pepper

Directions








and remaining ingredients and cook until the mushrooms are tender, about 10

minutes.


NOTE: Fresh oyster mushrooms are available at some supermarkets and most

oriental food stores.

Bhutan Vegie Dishes• Ema Datshi

• Cucumbers With

Onion And Cheeses

• Kewa Datshi

• Hapai Hantue

•

Kamrupi Biriyani

Ema DatshiContributer: Kunzang Namgyel. [email protected]

Ah, what better way to start this page than with a recipe for ema datshi. Some say

that if you have been to Bhutan but have not eaten ema datshi then you have not

been to Bhutan. This dish is distinctly Bhutanese and one of our favourites.

Ingredients

• 250g of chillies (green and of medium hotness)

•

1 onion chopped longitudinally• 2 tomatoes

• 250g Danish Fetta cheese

• 5 cloves of garlic, finely crushed

• 3 leaves of coriander

• 2 tspoon vegetable oil

Directions

Cut chillies longitudinally (1 chilli = 4 pcs). Put these chillies and chopped onions in

a pot of water (approx. 400 ml). Add 2 teaspoon vegetable oil. Then boil in medium

heat for about 10 minutes. Add tomato and garlic and boil for another 2 mins. Add

cheese and let it remain for 2-3 mins. Finally add coriander and turn off the heat.Stir. Keep it closed for 2 mins. And then you are ready for a treat of good Ema

Datshi. Serves 3. As always, serve with a generous portion of red rice or polished

white rice, along with some other dish.

Note: The cheese that is actually used cannot be found outside Bhutan. They are a

local farmer's cheese with a unique texture that doesn't dissolve when put in boiling

water. None of the Bhutanese outside Bhutan that I know have found a good



substitute yet. Other's have suggested "farmer's cheese" or a mixture of various

kinds of cheeses. This dish is VERY HOT.

Kewa Datshi(Potatoes 'n' Cheese)

Ingredients

• 4 Potatoes

• 1/3 cup of cheese, (swiss, farmers or almost any kind of white cheese)

• 1/4 cup of chopped red onions

• 1 tbs oil

• 1 tsp salt

• 1/2 tsp chilli powder (vary amount according to your tolerance)

Directions

Cut potatoes into small pieces (I prefer them about the size of my little finger butyou don't know how big my finger is). Put the potatoes along with some oil and salt

in a saucepan or pot. Add 1 and 1/2 cup of water. Cut the cheese into small pieces

and when potatoe is almost cooked, add the cheese. You can add some chooped

onions and tomatoes to taste. Don't forget the chilli powder. You don't want too

much water in this dish but don't let it dry up completely either. Add little water

everytime it gets low.

Cucumbers With Onion And CheesesThe Bhutanese serve soothing side dishes like this one to temper pepper laden

entrees

Ingredients

• 1/2 seedless cucumber [about 6 ounces, 170g], cut into 1 inch [2.5cm]

• 1 medium red onion [about 4 ounces, 110g] peeled and quartered

• 1/2 cup crumbled farmer cheese [about 3 ounces, 85g] _

• 1 medium fresh green chili pepper [about 1/2 ounce, 15g], seeded and diced

• Salt and freshly ground black pepper

Directions

Chop the cucumber coarsely with the metal blade of a food processor, 4 to 5 pulses.

Add the onion and chop finely, about 5 pulses. Combine in a bowl with the

remaining ingredients.

Makes 4 servings



Hapai Hantue(Buckwheat Dumplings With Bok Choy And Poppy

Seed Filling)The spicy filling provides a sharp contrast to the subtle flavor of the pasta.

Ingredients

Filling

• 1 large head bok choy [about 1 pound, 450g], stem removed and quartered

• 3 tablespoons poppy seeds

• 1/4 teaspoon Chinese Szechuan peppercorns

• 2 medium garlic cloves [1/5 ounce total, 6g], peeled


• 1 small red onion [about 2 ounces, 55g], peeled and quartered

• 1/2 cup crumbled farmer cheese [about 3 ounces, 85g]

• 1 teaspoon chili powder

• 1/4 teaspoon salt


Dough

• 2 cups all-purpose flour [10 ounces, 280g]

• 1 cup buckwheat flour [5 ounces, 140g]

• 1 cup water [240ml]

• All-purpose flour, for dusting

Directions

To make the filling, cook the bok choy in a saucepan of boiling water for 5 minutes.Drain and squeeze dry.

Pulverize the poppy seeds and peppercorns with a spice or coffee grinder.

Drop the garlic and ginger through the feed tube of a food processor with the metal

blade in place and the motor running and chop finely, about 5 seconds. Add the

onion and chop finely, about 10 seconds. Add the bok choy, poppy seed mixture,

cheese, chili powder, and salt and process until combined, about 10 seconds.

Brown the butter in a skillet over medium-high heat, stirring, about 4 minutes. Cool

and strain through a sieve lined with cheesecloth. Add to the filling and process untilcombined, about 15 seconds.

To make the dough, combine the flours in the work bowl of a food processor fitted

with the metal blade. With the motor running pour the water through the feed tube

and process until the dough forms a ball. Dust the ball with flour.



Cut the dough into 8 pieces, dust with flour, and wrap 7 pieces in plastic wrap to

prevent drying out. Roll out the remaining piece with a pasta machine according to

the manufacturer's instructions, down to the second lowest setting, dusting with

flour occasionally to prevent sticking. Place the dough sheet between sheets of

plastic wrap. Roll out the remaining dough in the same manner.

Cut the sheets, 1 at a time, into 4 by 2 inch [10 by 5cm] rectangles. Place 1 teaspoon

of the filling in the center of each rectangle. Brush the edges lightly with water and

fold the rectangles over to make squares, pressing the edges to seal them well.

Cook the dumplings in batches in a saucepan of simmering water until tender, 7 to 8

minutes. Transfer to paper towels to drain.

Recipe: Kamrupi Biriyani and Vegetable Fry

From : Rabin Deka

Ingredients:

Rice 3 cups (for 6) long grain, non-stick

Green peas (for 6) 100-200 grams

Yellow turmeric powder 1/2 t.

Green cardamon 6-8 whole cashews 20

Black cardamon 4 garlic 2 whole flower

Whole cloves 10-15 ginger 4 inch piece

Chicken 4 breasts green coriander 1 bunch

Oil vegetable cooking only one onion (big)

Eggplant 5 small broccoli 1 small head

Potato 4 parboiled onion 1 Large, sliced lengthwise

Oil vegetable cooking only

1. Cook the rice in two portions: (a) 3/4 as plain white rice;

- add a little oil (1-2 t. oil)

- add the green (4) and black (2) cardanoms

(smash green and black cardanoms)

- add whole cashews (make two pieces each)

- add water as appropriate, then flame on

- take the cooked rice off to a plate

(b) 1/4 as yellow rice;

- add a little oil (1 t. oil)

- add 4 whole cloves- add water as appropriate

- add the 1/4 t. yellow turmeric

- take the cooked rice off to a plate

After the rice is done, mix the two types (a) & (b) together

and divide into two portions (1/4 and 3/4). Put aside.

2. Preparation of ingredients:



(c) take the bunch of green coriander;

- cut into half lengthwise

- one half from root cut into one inch pieces (c)1

- other half cut into one and a half pieces (c)2

- do not mix (c)1 and (c)2

(d) take the ginger;

- use a mortar and pestal to mash

(cut into tiny pieces is other option)

(e) take the garlic;

- use a mortar and pestal to mash

(cut into tiny pieces is other option)

(f) smash green (4) and black (2) cardamom together

Do not mix (d) and (e), and do not mix (f) with (d) (e)

(g) cut the onion into long size

3. Preparation of Peas:(h) fry 100-200 grams peas in little oil

- no ingredients needed

4. Preparation of Vegetable:(j) eggplant and small head broccoli;

- cut lengthwise bite size (will be show how)

- cut eggplant into bite size (will be show)

(k) choose medium size potato;

- wash and cut into bite size (lengthwise), boil

and peal the skin (or peal before boil)

Put oil in a frying pan (little more), warm up the oil, put onion,put five whole cloves, put half (c)1, put 1/4 of (d) 1/2 of (e)

1/2 of (f) fry for a while, (will be shown). Now put (j) stir

and cover until done.

Take (j) off from the frying pan and fry (k) in the same oil.

If oil is not enough, put a little as needed. After (k) is

fried and done add (j) and stir carefully. Cover for a minute

or so in a low flame. Then the fry is ready to serve.

5. Preparation of Kamrupi Biriyani:(l) choose skin chicken;

- burn the skin (light) over flame (important)- now cut the chicken into 2 inch pieces

- take half of (d) half of (e) and half of (f) to

coat (or mix) the chicken

- put oil in a frying pan (large) and warm up

- put 1/4 onion and half of (c)1 on oil and fry

until reddish-yellow

- put coated chicken, put five whole cloves, fry accordingly

(need to cover to cook well) at relatively low flame

(important) add salt accordingly before covering



- chicken is about to done, just before 2-3 minutes or so,

add 1/4 of (d), half of (c)2, and fried peas

- low flame and put 3/4 rice on chicken and mix

- cover for a while (this is Kamrupi biriyani, ready to

serve)

Bhutan Sauces• Pork Fing

• Phaksha Pa

• Tshoem

• Kewa Phagsha

• Jasha Maroo

• Kangchu Maroo

Please Support our Sponsor

Pork FingChili peppers are a favorite ingredient in Bhutanese cuisine. Here they add zest to a

mellow pork and noodle combination. Ingredients

• 1 package [2 ounces, 55g] bean threads or cellophane noodles

• 1 medium onion [about 4 ounces, 110g] , peeled and quartered

• 1 medium tomato [about 5 ounces, 140g ],quartered

• 1 stick unsalted butter [4 ounces 110g]

• 1 /2 pounds pork shoulder [680g], cut into 1-inch[2.5cm] cubes


•

3 medium fresh green chili peppers [ 1 1/2 ounces total, 45g], seeded and cutinto julienne strips

• Salt and freshly ground black pepper

Directions

Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into

6-inch [15cm] lengths. Chop the onion coarsely with the metal blade of a food

processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt

the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer

over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads,

chili peppers, and salt and pepper to taste and simmer until heated through, about

10 minutes. Makes 6 servings [about 61/2 ounces each, 185g].

Phaksha PaThe addition of cured dried pork, a staple in Bhutan, gives this dish a hint of

appealing sweetness.

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Ingredients

• 1 medium onion [about 4 ounces, 110g], peeled and quartered

• Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube

• 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved

lengthwise, and cut crosswise to fit the feed tube

• 1 stick unsalted butter [4 ounces, 40g]• 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm]

strips


• 2 tablespoons chili powder

• 2 teaspoons salt

• 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and

leaves cut into 1/2-inch [1.25cm] strips

• 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips

• 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into

julienne strips

Directions


aside.

Drop the ginger through the feed tube with the motor running and chop finely,

about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc.

Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water,

chili powder, and salt and simmer over low heat until the pork is just tender, about

1 hour and 25 minutes.

Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5

minutes. Drain.

Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over

low heat until heated through, 5 to 10 minutes.


Tshoem

(Beef & Mushroom)While tshoem translates literally as "curry," in Bhutan the name refers not to


Ingredients

• 1 large garlic clove [about 1/6 ounce, 5g], peeled







• 1 teaspoon salt


into julienne strips• 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE)

• stemmed Freshly ground black pepper

Directions






and remaining ingredients and cook until the mushrooms are tender, about 10minutes.


NOTE: Fresh oyster mushrooms are available at some supermarkets and most oriental

food stores.

Kewa Phagsha(Spicy Pork with Potatoes)

Contributer: Tshering Cigay Dorji

Ingredients

• 350 g of pork (thigh)

• 2 potatoes peeled.

• 3 green chillies.

• 1/2 onion.

• 1/2 teaspoon chilli powder

• 3 cloves of garlic (crushed)

• 1 piece of ginger (finely chopped)

• 1/2 tbspoon canola oil.

Directions

Chop pork into chunks (not so small). Add about 400 ml of water in a sauce pan.

Add pork and a bit of salt and boil for about 20 mins (Pork should be thoroughly

cooked; soft to feel). Cut potatoes longitudinally into 6 or 8 pcs each. Cut chillies

longitudinally into 2 pcs each. Add chilli, potato and onion and 1/2 teaspoon of

canola oil (Discard for ladies). Cook until potato is 75% cooked. Add the remaining



ingredients and cook for 3-4 mins. Stir...pepper or coriander seasoning to taste.

Serves 3.

Note: Vary the amount and type of chilli according to your tolerance or taste!

Jasha Maroo(Minced Chicken)

Ingredients

• 1 chicken

• 2 tbspoon of vegetable oil

• 2 cloves garlic (crushed)

• 1 onion (sliced)

• 1 tomato (chopped)

• 3 green chillies (cut into small pieces) or use chilli powder

•

1 tsp salt

Directions

Cut chicken into very small pieces about the size of peas (remove leave bones as

desired). Place in a saucepan and add water and 2 tbspoon oil and bring to a boil.

Add garlic, salt and ginger to taste. Lower heat slightly and boil for another 5 - 10

mins stirring occasionally. The dish should have some liquid when you're done.

Garnish with cilantro.

Serves:3 - 4.

Kangchu Maroo(TrotterTshoem)

Contributer: Dasho Karma Loday Rapten: [email protected]

Ingredients

• Trotters (pig's feet) = 2 lbs (900 grams)

• scallions = a bunch (about 1/2 lb. or 25 grams)

• garlic = 2 pcs

• ginger = a small amount

• salt = 2 teaspoon

• chillies = about six pieces of hot chillies

Directions

Chop trotters into small pieces, add salt and boil until thoroughly until cooked.

Remember to leave some amount of gravy from the boiling. Then add scallion, and

ground ginger and garlic. Ideally, this dish should turn out a "little" sticky, which is

half the fun.



Religion/Food Culture

Religion/Culture

The State religion is Drukpa Kagyupa a branch of Mahayana Buddhism. It has

been institutionalised in the Dratshang (Central Monk body), headed by the Je

Khenpo (Chief Abbot) who is chosen from among the most learned lamas and

enjoys an equal rank with the King. Bhutan is the only country in the world to haveadopted Mahayana Buddhism in its Tantric form as its official religion. The

Buddhist faith has played and continues to play a fundamental role in the cultural,

ethical and sociological development of Bhutan and its people. It permeates all

strands of secular life. Food Culture

The country of Bhutan, nestled in the Himalayas, is truly a magical place. The

magnificence of the landscape match with its varied cuisine that is as mystique as

the land itself.

The people of Bhutan love to eat and every region has its own specialty. Bhutaneseaffinities for Yak meat is well known, but they also relish a completely vegetarian

dish made of humble cheese and chilli. This special dish is known as 'Ema Datshi'. It

is said that a trip to the Dragon Kingdom is incomplete without tasting this delicacy.

It is undoubtedly tasty but very, very hot.

Yes! The Bhutanese are passionate about chilli. The species of

chilli used here is Capsicum onum, a fluffy red variety. The

entire country seems to sing "Without chilies we die". Chillies

are spread all over - on the roadsides, on rooftops and on the

courtyards. The huge baskets of chilies at the market put to

shame the bursting pumpkins, white radish, potato, cabbage,cauliflower and beans.

The Bhutanese do not add much spice to their curry, the only ingredient being chilli,

chilli and lots of chilli. "If it does not make you sweat, then why ever bother to eat?"

they ask. Therefore, the taste of Ema datshi or the Zhan-s-pa (pronounced

Zhasappa) at a Bhutanese household may not be to your liking. The variety served

in restaurants is less hot and spiced to make it more palatable to external tongue.

Another important feature of this exotic cuisine is the use of rice. Five kilograms per

head per week is the normal consumption. As this is the only crop cultivated, rice

finds its way in various forms from breakfast to dinner. It's either rice with curry orcurry with rice.

Two categories of rice are used in Bhutan. The urban areas including Thimpu, Paro

and Phuntsholing use the white rice while the rural population use the red rice (the

grained variety). Rice based delicacies include 'Desi', a tasty mixture of white rice,

butter, sugar, golden raisins and saffron and 'Zow' or fried rice mixed with sugar,



butter and sometimes oilseeds. Both these are the favorite of His Majesty King

Jigme Wangchuk and are served on special occasions.

In eastern Bhutan, some wheat is cultivated and the staple diet is 'Puta' or wheat

noodles. In most families of Southern Bhutan, corn kernels are dried in bamboo

shoots and then ground coarsely to make 'Kharang'. This is then added to theleftover curry and made into a 'Thukpa'(porridge) style breakfast.

The rice is served in a special tightly woven bamboo bowl called 'bangchung' made

in the Kheng province. This is a lovely souvenir from Bhutan and can be used as a

wall decoration.

Meat, especially Yak meat, is a staple food for the non-vegetarian. Yak is a common

sight in every household. Not a single part of the animal is wasted, similar to the

banana plants in India. Beside meat, their milk is dried and made into cheese, even

the skin is fried and served as a snack with drinks.

The Yak herders come down from the highlands in autumn and sell meat, butter

and cheese to villagers in exchange of rice to last them a full year. The average meat

an adult Yak yields is 250 to 260 kg. It also produces 1 kg of butter and an

equivalent amount of cheese in three to four days. The locals sometimes hang thin

strips of yak meat in the courtyard to be dried in the hot sun and stored for use in

the winter. "The dried variety is more delicious", quipped a village woman on

enquiry.

Though they appreciate the pleasure of meat, being a Buddhist country, slaughter of

animals is restricted. In Bumthang, a district in eastern Bhutan, slaughter of

animals is not allowed at all. But you can eat the meat if the same animal fell off acliff. What a concession!

The common preparation of meat is 'Pa', a curry. Large chunks of meat are mixed

with lots of vegetables and chillies and boiled for a long time to make a curry.

Turmeric or other spices are not used, leaving the curry white.

'Zhasonpa' is prepared in the same manner, except chicken pieces (Zhason) are

used instead. This specialty can be tasted ... obviously without the chillies.

Bhutanese also love 'Momos'. Though a Tibetan specialty,

it has occupied a permanent place in the Bhutaneseculinary. Chicken or Pork Momos are favoured but

cheese Momo is most common.

Coming back to 'Ema Datshi'. Here is the recipe in brief.

To make the cheese, pour boiling water to the liquid yogurt left in the butter churn

after the butter is removed. Stir gently till it turns into a soft yellow paste that is



fried with butter and sugar to get the 'Datshi'. Finally, add chilli, salt and cook with

the Datshi to make a curry.

Sometimes the Datshi is dried for a few more days to make it hard. It is then cut into

pieces, stringed and kept over fire for three to four months (yes!) and Wow! The

stone hard chewing gum is ready. And this is what the Bhutanese chew all the time.They say it helps to keep the body warm. We tried but threw it out in no time due to

its pungent odour. Repeated persuasion by our guide could not change my opinion

even when the temperature fell to -7 degrees.

How do they wash down all these hot, spicy delicacies? The answer is simple. Either

with drink or with Tea. The Bhutanese can drink 'Suja', butter tea or 'Ara', a

locally made wine. Ara is made from any grain cultivated in the region, rice, wheat

or Barley. In traditional feasts an unusual snack is offered. Butter is heated with egg

and Ara is poured over the whole offering.

In the Northern District of Ha and Lingzhi, another queer dish is prepared fromYak haunch. The entire haunch is wrapped in a cloth and kept for two to three

months and then served with chillies and wine.

In the Kheng region, raw meat is served with drinks and on special occasions, the

whole village participates in the feast.

In Bumthang, a rare tea is made from a parasitic plant 'Neshing Jurma', that grows

on Oak trees while the predominantly Nepalese area of Southern Bhutan savour

'Shel Roti'. Salt and sugar is added to rice flour and made into a paste, which is then

fried, in bubbling hot oil.

These days however, the Urban Bhutanese are tilting towards the Western type of

food and even the rural population is not interested in this laborious process. But in

festivals, weddings and other traditional gatherings they always go for the cuisine of

the land.

Bhutan Language

There are two main languages in Bhutan. Dzongkha is the national language of Bhutanspoken in most parts of Bhutan and Nepali is spoken by the people of southern Bhutan

who are of Nepalese origin.

Dzongkha, the official language of Bhutan, has been derived from the Tibetan language.

It has some similarity to Tibetan in speaking, while the alphabets are exactly same as

Tibetan (but uses different style of scripts). In Bhutan, English is the the medium of instruction in

schools and is therefore spoken widely in the country. Both Dzongkha and English are

taught in schools and all students can speak these languages. Although Dzongkha is a



major subject in schools, English has taken precedence over Dzongkha in terms of

students' interest and their literacy, because most of the subjects like mathematics,

science and geography are taught in English.

All the government documents and the road signs are displayed in two languages namely

English and Dzongkha. Likewise, Kuensel, which is the national newspaper of thecountry, is published in three different languages namely Dzongkha, English and Nepali.

Since various villages are isolated many dialects are spoken in the country.

In the central and eastern Bhutan, people speak their own dialects. English is commonly

spoken in all towns. If you can speak English, you should not have much problem

communicating in Bhutan. If you are in a town, you will find that almost all can speak

English. However, if you go to remote villages, it will be helpful if you can speak little bit of Bhutanese.

Since Dzongkha is not written using Roman characters and many sounds in the language

do not have a match in the English language, it becomes tedious to write the exact pronunciation translation in English. But, most of the consonants in Dzongkha language

are pronounced in the same manner as in English. It must be noticed that the letter "h"after some of the consonants isn't actually pronounced. For example - "th" is pronounced

"ta" as in "take" not "th" as in "thank," and "ph" is pronounced "pa" as in "pasta" not "ph"

as in "phone." If this is confusing to you, just ignore the "h," and you will probably still be understood. Anyway there are exception to the rule where "ch," which is pronounced

as "ch" in "much," and "sh," which is pronounced as "sh" in "shoe.

"In the language, Dzongkha, vowels are pronounced as follows : "a" as in "mama," "e" asthe "ey" in "they," "i" as in "bit," "o" as in "go," and "u" as the "oo" in "look."

Few important sentences given below in Dzongkha may be helpful:

Hello kuzo zangpo la

Good-bye legshembe joen (if you're the

person staying)

legshembe shug (if you're the person leaving)

Yes ing

No me

No thank you miju

Good luck tashi delek OK toup

rice chum

chili ema

potato kewa

butter tea suja

How are you? Ga de bay ye?



What is your name? Chhoe gi ming ga chi mo?

My name is Peter. Nge gi ming Peter in.

I am from India. Nga India lay in.

Where is the toilet? Chhabsang ga ti mo?

How much is the cost of this item? Di gi gong ga dem chi mo?

Please reduce the cost a

bit.

Gong Aa tsi phab nang.

OK I will buy it. Toob, Nga gi nyo ge.

Thank you Kadrin chhe

See ya later. Shoo lay log jay ge.

1 chi

2 ni

3 sum

4 shi

5 nga

6 du

7 din

8 gey

9 gu

10 chutham

Bhutan Country Info

• Country Facts • Vistor InformationBhutan Human Rights

top

PRACTICALITIES

The Royal Government of Bhutan has adopted a very cautious approach to the

development of tourism in the kingdom in an effort to avoid the negative impacts of

tourism on the culture and the environment. In 1997, the number of tourists who

visited Bhutan reached 5,361. Visitors to Bhutan must either be guests of the

government or tourists. All tourists must travel on a pre-planned, prepaid, guided

package tour. Independent travel is not permitted.

VISASAll visitors to Bhutan must have a visa approved prior to arriving in the kingdom.

Those who have not had a visa approved will not be permitted to board their Druk

Air flight to Bhutan. A two-week visa costs US$20. BTCL can apply for an extension

of all tourist visas should a visitor wish to remain in the kingdom for longer than

two weeks. All visa applications must reach Bhutan at least 30 days prior to the

intended arrival date, earlier if traveling to the Kingdom in the peak months of

September, October, November, March or April. Full passport details must be



faxed to BTCL in order for the visa to be processed with the immigration

authorities. BTCL will advise all visitors of their status before their intended

departure date. Visitors are reminded to bring 2 original passport-size photographs

with them to Bhutan as they will be required by the immigration authority at Paro

Airport. The actual visas are issued in your passports at the entry points, either

Paro airport or Phuentsholing (land entry). CUSTOMS

The Bhutanese authorities strictly monitor the export of any religious antiquities or

antiques of any kind from the Kingdom. Personal videos, cameras, personal

computers, portable telephones or any other electronic device should be registered

with the customs authorities on arrival at Paro and will be checked by the same on

departure. top CURRENCY>

Bhutanese currency is the ngultrum (Nu). The approximate exchange rate is Nu.36

for one US dollar. The ngultrum is on par with the Indian rupee (both the Nu and

Indian Rupee can be used in Bhutan). US Dollars and dollar traveler's cheques can

be exchanged at banks (hours 10:00 am to 1:00 pm Mon to Fri) and the largerhotels. Ngultrum or rupees will be what you will need for your purchases while in

the Kingdom. ACCOMMODATIONS

Bhutan Tourism Corporation Ltd. owned hotels are one of the several delightful

surprises visitors can expect in the Kingdom. The company operates hotels

throughout Bhutan ensuring its guests a consistent style and comfort level

throughout their stay. Each property is designed in the traditional Bhutanese style

yet each retains its own character and each is set in unusual and dramatic locations:

from the Hotel Olathang in the foothills of the Paro Valley surrounded by blue pine

forests to the Hotel Motithang overlooking Thimphu's skyline to Trongsa's

Sherubling Lodge, with its alpine feel and remarkable vista over the golden roofs of

Trongsa Dzong. A restaurant serving traditional Bhutanese cuisine tempered to

Western tastes can be found in each of the hotels. Many of the hotel chefs have been

trained at a hotel school in Austria and are very comfortable preparing food for

Western taste.

Hotel rooms are all decorated in a traditional Bhutanese style; many are quite

reminiscent of mountain lodges. The rooms are cozy and extremely well-heated

during the winter. Bathrooms are clean and European in style with running hot

water.

All of the hotels are now equipped with international direct dial telephones and fax

machines. IDD calls can be made to or from Bhutan to anywhere in the world.

Hotels not owned and operated by BTCL can also be arranged on request.

CLIMATE

Bhutan's climate ranges from tropical in the south, to temperate in the center of the

country, to cold in the north...and like much of your adventure in the Himalayas it

will be quite unpredictable. The weather can vary dramatically from place to place



and can vary equally dramatically from day to day or within the same day. In the

Thimphu and Paro valleys, the winter daytime temperature averages 60 degrees

Fahrenheit during clear winter days but drops well below freezing during the night.

The fluctuations are not quite so great during the summer and daytime temperature

often rises to the mid-eighties Fahrenheit. Punakha and the central valleys are lower

than their Western neighbors and tend to always be a few degrees warmer. Thehigher peaks will be snow-covered all year. The higher passes, particularly

Thrumsing Labetween Bumthang and Mongar, can be treacherous during the

winter as snow falls frequently and ices up the road. Light snow will often dust

Thimphu and Paro in winter but infrequently will there be heavy snowstorms

despite their location in the Central Himalayas.

The Summer monsoon from the Bay of Bengal affects Bhutan from late May to

early October. Views over the Himalayas from the higher passes are usually

obscured from May to August. There are notable advantages to visiting Bhutan

during the wet season including the spectacular rhododendron blossom in May and

the deep green valleys.

FOOD

Spicy chilies (ema) and cheese (datse) blended with a wide variety of vegetables are

found on many Bhutanese menus. Bhutan's professional chefs temper their natural

tendency to over spice dishes by preparing food more suitable to western taste

ranging from Continental to Chinese and Bhutanese to Indian.

WHAT TO BRING

Bhutan's changeable climate means you have to bring an assortment of clothes. A

layered wardrobe probably makes the most sense. Good walking shoes or hiking

boots are essential even if you are not hiking. Because of the altitude a hat or cap

and a good pair of sunglasses are essential. Warm clothes are recommended for theevening. DRUK-AIR

One of the smallest national carriers in the world, Druk Air has a fleet of two BAe-

146 aircraft. An international team of flight attendants, trained by Thai Airways

International add to the airline's credibility.

Druk Air is the only airline that serves Bhutan, so most visitors to Bhutan are

introduced to the kingdom in its care. Few are disappointed. The final leg of a

journey to Bhutan begins in Calcutta, Dhaka or Kathmandu and involves a flight of

no more than one hour - however it's an hour that travelers will always remember.

As the airplane rises towards the foothills of the Himalayas, the mountains rise to

eye-level with the aircraft. On clear days from Kathmandu, the airplane flies past

the summit of Everest. From Calcutta the Himalayan panoply invites visitors into its

clutches. Delays do occur on account of the changeable Himalayan weather so

travelers are advised to build an extra day onto the end of their trips in case of hold-

ups. Druk Air flies twice weekly to Delhi via Kathmandu and three times weekly to

Bangkok via Calcutta and Dhaka. Druk Air is also now serving Yangon (Rangoon)

in Burma once weekly from Paro en route to Bangkok. Confirmation of travel



during festival seasons (March, April, September, October) must be made at least

three months in advance to ensure seats with the airline. The aircraft has a seating

capacity of 72.,10 Business Class seats and 62 Economy Class seats. For complete

flight schedules and other related information go to the Druk Air website:

www.drukair.com

NEWS IN THE KINGDOM

Kuensel, the national newspaper of Bhutan is published weekly in three languages;

Dzongkha, English and Nepali. Well written and highly informative. Kuensel does a

good job keeping its Bhutanese and international readers up to date on the politics

and current events in the kingdom. Kuensel website: www.kuensel.com top SPECIAL INTEREST TREKKING

Bhutan offers great opportunities for trekking with its splendid scenic beauty, lofty

mountains and deep valleys untempered by modernisation. It provides scenic beauty

which gradually unfolds in all its glory and charm. Lifestyles change from the

colorful lively pace of Thimpu, the capital of Bhutan, to the more traditional, simple

remote mountain villages.

Trekking in this Himalayan kingdom is one of the most wonderful experience a

visitor can have. It is quite different from other parts of the Himalayas. The country

ranges from the dense forest of subtropical jungles to the alpine shrubs, endowed

with a wide spectrum of Himalayan flora and fauna. The land is thinly populated

with scattered settlements. A person may walk for several days before sighting a

village. Trekking in Bhutan is a recent development, although the Himalayas have

always held a long-standing attraction to the Western world for trekking and

mountaineering. Bhutan is one of the most exclusive and rare destinations for any

tourist. The beautiful landscape, unique architecture, snowcapped peaks, colorful

dzongs, Lamaist Buddhist traditions and friendly people leave an everlastingimpression on the visitor. Trekking permits are required for all parties. Like other

tours, trekking is handled by Bhutan Tourism Corporation Ltd. BTCL accepts only

groups of six or more trekkers. A treking day usually consists of five to six hours of

walking. Pack animals, ponies and yacks for the higher altitude treks, are provided

for carrying provisions, baggage and equipment. All necessary camping equipment

and food preparation is provided by BTCL.

All trekking parties are accompanied by a trained guide, a cook, an assistant and at

least one horseman. The support crew walks ahead of the trekking party each day

and pitches camp before the trekkers arrive. A warm cup of tea or coffee waiting in

the dining tent is the most welcome treat after hours of walking. All meals are

carefully planned. Breakfast is always hot and dinner includes a choice of at least

four dishes. In many of the remote parts of the country, villages are scarce and few

people cross paths, therefore BTCL takes every precaution to ensure the safety and

comfort of trekkers. Altitude sickness is an acute problem for trekkers, in Bhutan.

Almost all of the designated treks go above 3,000 meters. Those who have not

properly acclimatised or suffer from altitude sickness are advised not to trek. If you



are not used to high altitudes it is a good idea to start slowly and allow yourself to

acclimatise.

BTCL offers a number of treks, which cover most of the central and northern parts

of Bhutan. Each trek has its own beauty and charm. A few are difficult treks are

suited for people of good physical fitness. Yet others are for any age group, not toolong or strenuous, with visits to places of interest. Things you would need to bring

on trek include sleeping bags, foam mattresses, strong comfortable trekking boots,

cap/hat, sun glasses, sun block, flashlight, insect repellent cream, and personal

toiletries and medicine, and rain gear during the rainy season.

FESTIVALS

The festivals in Bhutan have reputations for being raucous, joyous affairs. The most

popular for tourists are those held in Thimphu, Paro and Bumthang. They mark the

busiest time of year for the tourism industry. Airplane tickets and hotel rooms are

frequently difficult to come by. The dzongs come to life with color, music, and

dancing as valley dwellers and townsfolk dress in their finest clothes and jointogether to exorcise evil spirits and rejoice in a new harvest. Rare masked and

sword dances and other rituals are performed in dzong courtyards and temples.

Most of the dances date back from before the middle ages and are only performed

once or twice each year. Each dance has its own spiritual importance and can be

performed by monks or lay village elders dressed in bright costumes. Certain

festivals end with the unveiling and worship of huge religious appliqués or

throngdrels. The moment of the unveiling is shrouded in secrecy and creates great

excitement among all the participants. Tourists are allowed into the dzongs to watch

the festivals, but are not allowed into the inner sanctuaries. Photography should

always be discreet. It is generally allowed for photographs to be taken at tsechus but

not at dromches.

FESTIVAL DATES FOR 1999 AND 2000. Please note that all efforts have been

made to confirm festival dates. In some areas, especially outside Thimphu and Paro,

festival dates can change. Therefore it is advisable to confirm dates for local festivals

with the authorities concerned at the Dzongkhags or through BTCL.

FESTIVAL DATES FOR 1999

June to December

BUMTHANG, CENTRAL BHUTAN

Kurjey Tshechu: June 23


Nimlung Tshechu: June 21 to 23

THIMPHU, CENTRAL BHUTAN

Thimphu Drupchen/Dromche: September 16 to 17


Thimphu Tshechu: September 20 to 22

WANGDI, WESTERN BHUTAN

Wangdi Tshechu: September 17 to 20




Tamshing Phala Choepa (Bumthang): September 19 to 21


Tangbi Mani (Bumthang): September 24 to 26


Jambay Lhakhang Drub (Bumthang): October 24 to 28BUMTHANG, CENTRAL BHUTAN

Prakhar Tshechu (Bumthang): October 25 to 28

TRASHIGANG, EASTERN BHUTAN

Trashigang Tshechu: November 16 to 19

MONGAR, EASTERN BHUTAN

Mongar Tshechu: November 15 to 18

TRONGSA, CENTRAL BHUTAN

Trongsa Tshechu: November 17 to 20

LHUNTSE, EASTERN BHUTAN

Lhuntse Tshechu: December 17 to 19

FESTIVAL DATES FOR 2000PUNAKHA, WESTERN BHUTAN

Punakha Dromche: February 10 to 15


Chorten Kora: February 19 and March 6


Gomkora Tsechu: March 13 to 15


Chhukha Tsechu: March 13 to 15

PARO, WESTERN BHUTAN

Paro Tshechu: March 16 to 20 (Thongdrol 20th)


Ura Yakshoe (Bumthang): April 15 to 18


Kurjey Lhakang: July 11


Thimphu Tshechu: October 6 to 8

WANGDI, WESTERN BHUTAN

Wangdi Tshechu: October 5 to 7


Tamshing Phala Choepa (Bumthang): October 8 to 10


Tangbi Mani (Bumthang): October 13 to 15


Jambay Lhakang Drup (Bumthang): October 24 to 28


Jakar Tshechu (Bumthang): November 11

MONGAR, EASTERN BHUTAN

Mongar Tshechu: December 3 to 6




Trashigang Tshechu: December 4 to 7

NATIONAL DAY December 17

TRONGSA, CENTRAL BHUTAN

Trongsa Tshechu: January 3 to 7, 2001

LHUNTSE, EASTERN BHUTAN

Lhuntse Tshechu: January 3 to 7, 2001WEAVING

In the high eastern mountain villages like Radhi you will come across women

moving back and forth in the open-air with wooden slats strapped to their lower

backs. They are Bhutan's weavers who ply their trade on the open mountainside or

field singing gently as they rock back and forth.Yarns and thread are dyed

(vegetable dye) and dried for a week before being woven into traditional gho and

kira. These are long flowing garments which have become the obligatory national

dress of the kingdom. Weavers produce silk on cotton, fine wool on cotton and silk

on silk textiles: the finest weavers are usually found in the most remote of the

eastern villages. This art form is passed from generation to generation. Since the

crops grown are just enough to feed the village in a good year. These hand-loomedtextiles are the only way for the village to get money for supplies. A complete kira is

made up from 3 pieces or "yadhras" the process takes between six months to one

year to complete. The Bhutanese culture prizes these textiles so highly that they are

considered part of a family's wealth and our used as currency. Truly amazing art

found only in Bhutan.

ARCHERY

Archery is the much loved national sport of Bhutan. Each village has its own

archery range, and it is impossible to imagine any festival taking place without a

high-spirited competition. Contests take place year round. The distance between the

two targets is about 120 meters. The targets are made of wood splashed with

colorful patterns. Inter-village rivalry is common throughout the kingdom and this

rivalry is no more fiercely expressed than during annual archery tournaments. They

are generally held during Losar (Bhutanese New Year coinciding with February or

March of the calender) but smaller competitions are held throughout the year. The

tournament's excitement begins the night before the contest. Teams employ

astrologers to assist in the selection process and to cast spells on the opposition.

Each team spends the night prior to the match together in an age-old tradition of

sleeping in the barn or the forest, depending on the outcome of the astrologers

calculations. Apart from improving team spirit, it is thought that a man should not

spend the night before the tournament with his wife as his concentration may begin

to waiver the following day. The tournament itself begins with initiation ceremonies

and a traditional breakfast. Alcohol flows from early in the day and spirits are

always high. As the day passes and the alcohol takes effect, the party becomes more

and more raucous. Opponents whisper obscenities into their adversaries' ears and

dance diversionary dances in front of the target. Women from each village

participate in the fun by singing for their team and jeering at the opposing team. top

Bhutan Facts

Geography



Brief History

People

Natural Resources

Constitution and Form of Government

Economy

India-Bhutan Relations

1949 India-Bhutan Treaty

Bhutan's Development Plans and Indian Cooperation

Seventh Five Year Plan (1992-97)

Trade with India

Educational, Cultural and Technical Cooperation

Indian Community

Geography

Bhutan can be broadly divided into three geographic zones; Southern, Central and

Northern Bhutan. Southern Bhutan consists of low foothills with an intricate maze

of streams and rivers emerging into the plains in West Bengal and Assam. This areaof Bhutan is a 5-10 km. wide belt, running from East to West, separating the plains

from the rich valleys of Central Bhutan.

Central Bhutan has beautiful valleys at the height of 1,880 meters to 2,400 meters.

They are comparatively broad and flat. High mountain ranges with heights of 3,600

to 4,500 meters separate these valleys in the region. Valleys in the Central region of

Eastern Bhutan are at a height of 915 meters.

Northern Bhutan consists of high mountain ranges with rugged peaks covered with

snow and ice. The range has a mountain peak rising upto 7,300 meters in the west. It

runs eastwards and has two prominent peaks of about 6,400 meters. In addition, theBlack Mountains which run from north to south divide Bhutan into two areas, both

geographically and linguistically.

There are seven principal rivers and valleys in Bhutan, viz. Ha, Paro, Thimphu,

Punakha, Tengchu, Teang and Bumthang. These valleys follow the general direction

of the ranges (north to south). The population of Bhutan is mainly concentrated in

these valleys where the land is fertile and mostly under cultivation.



Brief History

Little is known of the early history of Bhutan or Druk Yul (the Land of Thunder

Dragon). According to tradition, it appears that a tribe from the environs of Cooch

Behar ruled the country prior to the Christian era. By the middle of the16th

century, when Mahayana Buddhism was established in Bhutan, a form of government with dual control as represented by the 'Dharam Raja' (Spiritual

leader) and 'Deb Raja' (Temporal Ruler) came into existence. The country was

divided into four provinces (i) Thange (ii) Thimphu (iii) Tongsa (iv) Tashigang -

each headed by a governor (Penlop). In the latter half of the 19th century, real

power was vested in the Penlop of Tongsa District. The office of 'Deb Raja' ceased to

exist after 1904. In 1907, the then Penlop of Tongsa Sir Ugyen Wangchuk was

elected by a Bhutanese Council as a hereditary King. He was recognised as such by

the British Government in India. He was succeeded by his son, Jigme Wangchuck in

1926, who was followed by Jigme Dorji Wangchuck in 1952. The present King, HM

Jigme Singye Wangchuck, ascended the throne in July 1972.

People

The country has an area of about 46,500 sq.kms. and a population of about 6,75,000.

The population density in 1994 was 14.5 per sq.km. The capital, Thimphu, is

situated in Bhutan's western part at a height of about 2,440 mts. Most Bhutanese

are Mahayana Buddhists mostly of the Drukpa Kagyupa sect. They were converted

to Buddhism in the 8th Century A.D. by the well-known Indian saint,

Padmasambhava (Guru Rimpoche). People of Nepali origin, who are concentrated

mainly in the hot and humid doars of Southern Bhutan, are predominantly Hindu.

There are four main languages spoken in Bhutan; (a) Dzongkha - spoken in westernand northern Bhutan, is also the official language of the country. (b) Bumthangkha

in Central Bhutan, (c) Sarchapkha in Eastern Bhutan, and (d) Nepali in Southern

Bhutan The first three languages are written in the Tibetan script. Nepalese is

written in Devanagari.

Unlike its neighbours, Bhutan never had a rigid class system. Social and educational

opportunities are not affected by rank or birth. There is tremendous social mobility.

Bhutanese women enjoy equal rights with men. Archery is the national sport of

Bhutan. Many Bhutanese men are skilful archers. Basketball, tennis and golf are

other popular sports.

Natural Resources

Bhutan has deposits of gypsum, dolomite, copper, graphite, limestone, coal and

tungsten. Their exploration is constrained by inaccessibility of the area and high

extraction and processing cost. About 70% of Bhutan is covered by forests. Bhutan

has considerable potential for hydro-electric power development .



Constitution and Form of Government

Traditionally, the Monarch in Bhutan has enjoyed absolute power. However, Jigme

Dorji Wangchuck, the late King of Bhutan, progressively took steps to liberalise the

country's political structure by establishing institutions associating the people of

Bhutan in running the affairs of the State. Towards this end, he established theTshogdu (Bhutanese National Assembly) in 1953. Tshogdu has 150 members of

which 105 are Chimmis (representatives of the people elected for a term of three

years). The Monk bodies elect 12 monastic representatives while the remaining 33

are representatives of the Government and are nominated by the King. Its principal

functions are to enact laws, approve senior appointments in the Government and

advise on all matters of national importance. There is also a small body called the

Royal Advisory Council, which consists of nine Councillors representing the people,

the Lamas and the Government. All members of the Council are also members of

the Tshogdu. The principal function of the Council is to advise the King and his

Ministers on all matters of national importance.

Economy

Bhutan's economy is mainly based on agriculture and animal husbandry.

Consequently, the predominant occupation of 85% of Bhutanese is in this sector.

The cultivation practices are still labour-oriented making only very limited use of

modern technology. The main crops are paddy, maize, wheat, barley, millet and

buck-wheat (the production of which was estimated at 1,25,000 MT in 1994). The

horticultural crops, such as orange, apple, cardamom, a small quantity of asparagus

and mushroom, and other items like pulses, mustard, potato, chillis and vegetables

account for about 41,000 MT per annum. An important component of the rural

economy playing a vital role in its sustenance is animal husbandry.

In the industrial sector, food processing, distillery operations and production of

cement constitutes 2/3rd of the total industrial production in Bhutan. There are

some 60 privately-owned small or medium scale industries, engaged in producing

such consumer items as soaps, candles, matches, wooden and steel furniture, simple

processed food-stuff, etc. Due to the limited domestic market, the production is on

small-scale. Some of the bigger companies market their products mainly in India.

Prior to 1970, most taxes were paid in kind. In 1970 cash taxes based on the type of

land holdings were introduced.The revenue base is not broad. Income taxes are

levied primarily on civil servants income and small business is also taxedmarginally. In lieu of income-tax rural households are taxed on the basis of their

land and live-stock holdings.

Monetisation of economy is still limited and the Indian rupee, which is at par with

Ngultrum (Bhutan's national currency. 1 Nu. = 100 Chhetrums), circulates freely

within the country. Apart from the Royal Monetary Authority, established in 1982

to provide central banking services, there are two commercial banks, the Bank of



Bhutan (jointly owned by the Royal Government and the State Bank of India) and

the National Bank of Bhutan. In addition three non-banking financial institutions

also exist.

India-Bhutan Relations

Bhutan and India have traditionally enjoyed friendly and close relations. Both the

countries have nurtured these ties over the years, displaying sensitivity to each

other's legitimate needs and interests. An important factor in the relationship is the

well established tradition of regular exchange of views between the leaders of both

the countries. His Majesty Jigme Singye Wangchuck has undertaken a number of

working visits to India. The then Prime Minister Shri P..V.Narasimha Rao visited

Bhutan in August, 1993. The King paid an official visit to New Delhi from 4th to 7th

March 1996.

1949 India-Bhutan Treaty

The basic framework of bilateral relations continues to be the Treaty of Friendship

and Cooperation of 1949 between the two countries. This treaty envisages a free

trade regime between India and Bhutan. As per this treaty Bhutan would be guided

by the advice of the Government of India with regard to its external relations.

Bhutan's Development Plans and Indian Cooperation

Serious development efforts in Bhutan began in early 1960s when India started

extending financial assistance. To-date, India is the principal donor of aid for the

economic development of Bhutan. So far, six Five-Year Plans of Bhutan have been

completed, the first two of which were totally financed by India.

Plan-wise allocations made by the Royal Government during the years 1961-97,

showing India's contribution therein, are as follows:

Year

India's

Total allocation

(Rs crores)

Indian

contribution

Rs crores)

% of

contribution

1961-66

First Plan

10.72 10.72 100

1966-71

Second plan

20.20 20.22 100

1971-76(3rd Plan) 47.52 42.66 90



1976-81(4th Plan) 110.62 85.30 77

1981-87(5th Plan) 444.05 134.00 30.2

1987-92(6th Plan) 950.00 400.00 42.1

1992-97(7th Plan) 2350.00 750.00 31.9

In the earlier period, India contributed to Bhutan's development outside the scope

of the Five-Year Plans (FYP) as well. From the Fourth FYP onwards Bhutan

started availing financial assistance from sources other than India including

multilateral agencies.

Paro Airport, Bhutan Broadcasting Station, major highways, electricity distribution

system for Thimphu and Paro; Indo-Bhutan microwave link, exploration of mineral

resources, survey and mapping were some of the major projects carried out with

Indian assistance. Brief details of the some major projects completed or being under

execution are given below:

(i) CHUKHA HYDRO-ELECTRIC PROJECT: A good example of India's

contribution to Bhutan's development is the successful 336MW Chukha Hydro-

electric Project built by India on a turnkey basis at a cost of Rs.247 crore. This 336

MW project earns over 30% of revenue of the Royal Govt of Bhutan through sale of

electricity to India. It was constructed and commissioned by a bilateral Chukha

Project Authority (CPA), and was inaugurated by the President of India, in October

1988. After the project started functioning smoothly, it was handed over to Bhutan

in June 1991.

(ii) PENDEN CEMENT PLANT with a capacity of 300 tonnes per day started trial

production in 1980. The project costing Rs.14.20 crore was gifted to the people of Bhutan by India and went into commercial production in February 1982. The

Penden Cement Authority, besides meeting the entire domestic requirement of

Bhutan, exports surplus cement to the neighbouring Indian States. Working at its

optimum capacity, the cement factory has contributed handsomely to the

government exchequer. Encouraged by profits from the Penden Cement Plant, the

Royal Government has proposed to establish with India's assistance a 1500 tonne

per day cement plant near Nanglam in Eastern Bhutan.

iii) TALA HYDRO-ELECTRIC PROJECT is a 1020 MW project on Wangchu

river downstream of Chukha project. The Government of India funds the project

completely by providing 60% of the cost as grant and 40% as loan to Bhutan. Thesurplus power would be sold by the Royal Govt of Bhutan to India at a mutually

agreed rate. The bilateral agreement for execution of this project was signed on 5th

March 1996. Subsequently an eight-member Tala Hydro-electric Project Authority

(THPA) has been constituted which is chaired by the Bhutanese Minister of Trade

and Industry.



iv) KURICHU HYDRO-ELECTRIC PROJECT: three units of 15 MW each with

provision for an additional 15MW unit are envisaged. The Government of India had

earlier signed a bilateral agreement for implementation of this project , which is

being executed on a turn-key basis by the National Hydel Power Corporation

(NHPC).

v) DUNGSUM CEMENT PLANT is a dry process plant with an annunal capacity of

0.5 million tons per year. As per the Agreement signed on 5th March 1996, India

would provide necessary funds for the project. An eight-member Dungsum Cement

Plant Authority (DCPA) has been constituted, under Bhutanese chairmanship to

implement the Project. M/s Holtec Consulting Pvt. Ltd., the Consultants, have

submitted the updated DPR (detailed project report).

Seventh Five-Year Plan (1992-97)

The total Indian assistance to Bhutan during the Seventh FYP (1992-97) is Rs.750

crore. Tala Hydro-electric Project, Kurichu Hyrdro-electric Project and DungsumCement Plant are three major projects included in the 7th FYP. Other important

projects taken up under Indian assistance during the Plan period are preparation of

Detailed Project Report for the Wangchu and Bunakha Hydro-electric Project;

Sankosh Multipurpose Project; Hospitals at Mongar, Lhuntshi and Tashiyangtse;

Paro Airport Terminal Complex and Control Tower; Expansion of Thimphu

General Hospital; Restoration of Punakha Dzong; Development of Mini-hydels;

Construction of a National Power Training Institute; Construction of Pasakha-

Monitar Road; Construction of Schools and Identified Survey Projects.

Trade with India

There is a completely free trade regime between India .The India-Bhutan Trade and

Commerce Agreement was renewed in March 1995 and is effective for a ten-year

period upto March 2005.

Major items of exports from Bhutan to India are electricity (from Chukha

Hydroelectric Project), cement, timber and wood products, minerals, cardamom,

fruit products, potatoes, oranges and apples, raw silk and alcoholic beverages.

Major exports from India to Bhutan are petroleum products, rice, automobiles and

spares, machinery and fabrics. Import-Export statistics are given below:- ---Rs.

million-

Exports from Bhutan

to India (Rs million)

Imports to Bhutan

from India(Rs million)

Trade balance

(Rs million)

1990-91 1129.57 1254.92 -125.35

1991-92 1465.13 1814.14 -349.01



1992-93* 1522.18 2086.26 -564.08

1993-94* 1825.75 2420.06 -594.31

1994-95* 2088.00 2750.00 -662.03

*Provisional Estimates

Educational, Cultural and Technical Cooperation

Cooperation in the educational and cultural fields is close. A large number of

Bhutanese students study in Indian schools and colleges on a private basis. Many

scholarships in institutes of higher learning are extended to them under the

Colombo Plan and the GOI Scholarship Scheme . Bhutan's Sherubtse College is

affiliated to the Delhi University. His Majesty has endowed a chair for Buddhist

studies in the Nagarjuna University in Andhra Pradesh. Cooperation between

cultural institutions, especially museums, in both countries is growing apace.There

is a cultural exchange programme whereby Bhutanese delegations visit India eachyear. India also provides experts and specialists to Bhutan in various fields.

Indian Community

Indian community comprises of nearly 20,000 persons, most of whom are traders

and labourers. There are over 1,500 Indians, including governmental deputationists

working with the Royal Government of Bhutan . Most of them are engaged in

teaching, engineering, accountancy and administration.

Bhutan Language

There are two main languages in Bhutan. Dzongkha is the national language of Bhutan

spoken in most parts of Bhutan and Nepali is spoken by the people of southern Bhutan

who are of Nepalese origin.

Dzongkha, the official language of Bhutan, has been derived from the Tibetan language.

It has some similarity to Tibetan in speaking, while the alphabets are exactly same asTibetan (but uses different style of scripts). In Bhutan, English is the the medium of

instruction in

schools and is therefore spoken widely in the country. Both Dzongkha and English are

taught in schools and all students can speak these languages. Although Dzongkha is amajor subject in schools, English has taken precedence over Dzongkha in terms of

students' interest and their literacy, because most of the subjects like mathematics,science and geography are taught in English.

All the government documents and the road signs are displayed in two languages namelyEnglish and Dzongkha. Likewise, Kuensel, which is the national newspaper of the

country, is published in three different languages namely Dzongkha, English and Nepali.



Since various villages are isolated many dialects are spoken in the country.

In the central and eastern Bhutan, people speak their own dialects. English is commonlyspoken in all towns. If you can speak English, you should not have much problem

communicating in Bhutan. If you are in a town, you will find that almost all can speak

English. However, if you go to remote villages, it will be helpful if you can speak little bit of Bhutanese.

Since Dzongkha is not written using Roman characters and many sounds in the languagedo not have a match in the English language, it becomes tedious to write the exact

pronunciation translation in English. But, most of the consonants in Dzongkha language

are pronounced in the same manner as in English. It must be noticed that the letter "h"

after some of the consonants isn't actually pronounced. For example - "th" is pronounced"ta" as in "take" not "th" as in "thank," and "ph" is pronounced "pa" as in "pasta" not "ph"

as in "phone." If this is confusing to you, just ignore the "h," and you will probably still

be understood. Anyway there are exception to the rule where "ch," which is pronounced

as "ch" in "much," and "sh," which is pronounced as "sh" in "shoe.

"In the language, Dzongkha, vowels are pronounced as follows : "a" as in "mama," "e" asthe "ey" in "they," "i" as in "bit," "o" as in "go," and "u" as the "oo" in "look."

Few important sentences given below in Dzongkha may be helpful:

Hello kuzo zangpo la

Good-bye legshembe joen (if you're the

person staying)

legshembe shug (if you're the

person leaving)

Yes ing

No me

No thank you miju

Good luck tashi delek

OK toup

rice chum

chili ema

potato kewa

butter tea suja

How are you? Ga de bay ye?

What is your name? Chhoe gi ming ga chi mo?

My name is Peter. Nge gi ming Peter in.

I am from India. Nga India lay in.

Where is the toilet? Chhabsang ga ti mo?

How much is the cost of this item?

Di gi gong ga dem chi mo?



Please reduce the cost a

bit.

Gong Aa tsi phab nang.

OK I will buy it. Toob, Nga gi nyo ge.

Thank you Kadrin chhe

See ya later. Shoo lay log jay ge.

1 chi

2 ni

3 sum

4 shi

5 nga

6 du

7 din

8 gey

9 gu

10 chutham

Religion/Food Culture

Religion/Culture

The State religion is Drukpa Kagyupa a branch of Mahayana Buddhism. It has

been institutionalised in the Dratshang (Central Monk body), headed by the Je

Khenpo (Chief Abbot) who is chosen from among the most learned lamas and

enjoys an equal rank with the King. Bhutan is the only country in the world to have

adopted Mahayana Buddhism in its Tantric form as its official religion. The

Buddhist faith has played and continues to play a fundamental role in the cultural,

ethical and sociological development of Bhutan and its people. It permeates allstrands of secular life.

Food Culture

The country of Bhutan, nestled in the Himalayas, is truly a magical place. The

magnificence of the landscape match with its varied cuisine that is as mystique as

the land itself.

The people of Bhutan love to eat and every region has its own specialty. Bhutanese

affinities for Yak meat is well known, but they also relish a completely vegetarian

dish made of humble cheese and chilli. This special dish is known as 'Ema Datshi'. It

is said that a trip to the Dragon Kingdom is incomplete without tasting this delicacy.It is undoubtedly tasty but very, very hot.

Yes! The Bhutanese are passionate about chilli. The species of

chilli used here is Capsicum onum, a fluffy red variety. The

entire country seems to sing "Without chilies we die". Chillies

are spread all over - on the roadsides, on rooftops and on the



courtyards. The huge baskets of chilies at the market put to shame the bursting

pumpkins, white radish, potato, cabbage, cauliflower and beans.

The Bhutanese do not add much spice to their curry, the only ingredient being chilli,

chilli and lots of chilli. "If it does not make you sweat, then why ever bother to eat?"

they ask. Therefore, the taste of Ema datshi or the Zhan-s-pa (pronouncedZhasappa) at a Bhutanese household may not be to your liking. The variety served

in restaurants is less hot and spiced to make it more palatable to external tongue.

Another important feature of this exotic cuisine is the use of rice. Five kilograms per

head per week is the normal consumption. As this is the only crop cultivated, rice

finds its way in various forms from breakfast to dinner. It's either rice with curry or

curry with rice.

Two categories of rice are used in Bhutan. The urban areas including Thimpu, Paro

and Phuntsholing use the white rice while the rural population use the red rice (the

grained variety). Rice based delicacies include 'Desi', a tasty mixture of white rice,butter, sugar, golden raisins and saffron and 'Zow' or fried rice mixed with sugar,

butter and sometimes oilseeds. Both these are the favorite of His Majesty King

Jigme Wangchuk and are served on special occasions.

In eastern Bhutan, some wheat is cultivated and the staple diet is 'Puta' or wheat

noodles. In most families of Southern Bhutan, corn kernels are dried in bamboo

shoots and then ground coarsely to make 'Kharang'. This is then added to the

leftover curry and made into a 'Thukpa'(porridge) style breakfast.

The rice is served in a special tightly woven bamboo bowl called 'bangchung' made

in the Kheng province. This is a lovely souvenir from Bhutan and can be used as awall decoration.

Meat, especially Yak meat, is a staple food for the non-vegetarian. Yak is a common

sight in every household. Not a single part of the animal is wasted, similar to the

banana plants in India. Beside meat, their milk is dried and made into cheese, even

the skin is fried and served as a snack with drinks.

The Yak herders come down from the highlands in autumn and sell meat, butter

and cheese to villagers in exchange of rice to last them a full year. The average meat

an adult Yak yields is 250 to 260 kg. It also produces 1 kg of butter and an

equivalent amount of cheese in three to four days. The locals sometimes hang thinstrips of yak meat in the courtyard to be dried in the hot sun and stored for use in

the winter. "The dried variety is more delicious", quipped a village woman on

enquiry.

Though they appreciate the pleasure of meat, being a Buddhist country, slaughter of

animals is restricted. In Bumthang, a district in eastern Bhutan, slaughter of



animals is not allowed at all. But you can eat the meat if the same animal fell off a

cliff. What a concession!

The common preparation of meat is 'Pa', a curry. Large chunks of meat are mixed

with lots of vegetables and chillies and boiled for a long time to make a curry.

Turmeric or other spices are not used, leaving the curry white.

'Zhasonpa' is prepared in the same manner, except chicken pieces (Zhason) are

used instead. This specialty can be tasted ... obviously without the chillies.

Bhutanese also love 'Momos'. Though a Tibetan specialty,

it has occupied a permanent place in the Bhutanese

culinary. Chicken or Pork Momos are favoured but

cheese Momo is most common.

Coming back to 'Ema Datshi'. Here is the recipe in brief.

To make the cheese, pour boiling water to the liquid yogurt left in the butter churn

after the butter is removed. Stir gently till it turns into a soft yellow paste that is

fried with butter and sugar to get the 'Datshi'. Finally, add chilli, salt and cook with

the Datshi to make a curry.

Sometimes the Datshi is dried for a few more days to make it hard. It is then cut into

pieces, stringed and kept over fire for three to four months (yes!) and Wow! The

stone hard chewing gum is ready. And this is what the Bhutanese chew all the time.

They say it helps to keep the body warm. We tried but threw it out in no time due to

its pungent odour. Repeated persuasion by our guide could not change my opinion

even when the temperature fell to -7 degrees.

How do they wash down all these hot, spicy delicacies? The answer is simple. Either

with drink or with Tea. The Bhutanese can drink 'Suja', butter tea or 'Ara', a

locally made wine. Ara is made from any grain cultivated in the region, rice, wheat

or Barley. In traditional feasts an unusual snack is offered. Butter is heated with egg

and Ara is poured over the whole offering.

In the Northern District of Ha and Lingzhi, another queer dish is prepared from

Yak haunch. The entire haunch is wrapped in a cloth and kept for two to three

months and then served with chillies and wine.

In the Kheng region, raw meat is served with drinks and on special occasions, the

whole village participates in the feast.

In Bumthang, a rare tea is made from a parasitic plant 'Neshing Jurma', that grows

on Oak trees while the predominantly Nepalese area of Southern Bhutan savour

'Shel Roti'. Salt and sugar is added to rice flour and made into a paste, which is then

fried, in bubbling hot oil.



These days however, the Urban Bhutanese are tilting towards the Western type of

food and even the rural population is not interested in this laborious process. But in

festivals, weddings and other traditional gatherings they always go for the cuisine of

the land.

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