Bhutanese cooking is simple, generous and built on a handful of things done well: red rice grown on the terraces of the west, buckwheat from the high central valleys, farm cheese, and chillies – eaten as a vegetable, not a seasoning. To understand it you need to be in the kitchens where it is made.
This journey is led by Punap Ugyen Wangchuk, author of the Authentic Bhutanese Cookbook. It moves from the western valleys of rice to the buckwheat country of Bumthang, cooking with families, monks and farmers along the way. You will learn more than fifteen dishes – from ema datshi to momos, hoentay and puta – make butter and cheese, and come home with a copy of Ugyen’s cookbook.
