Bhutanese cuisine

Soups and stews of meat, rice, fiddle heads, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons.

[1] Other foods include jasha maru (a chicken dish), phaksha paa (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), thukpa, puta (buckwheat noodles), bathup, and fried rice.

Popular snacks include momo (Bhutanese dumplings), Hoentay (Buckwheat dumplings), shakam Ezay (eezay)[check spelling], khabzey (dried fritters made with flour, water, and sugar, which are then deep-fried), shabalay, juma (Bhutanese sausages marinated in spices), and noodles.

Cheese made from cow's milk called datshi is never eaten raw, but used to make sauces.

Spices include curry, cardamom, ginger, thingay (Sichuan pepper), garlic, turmeric, and caraway.