![]() ![]() ![]() ![]() The cookies is used to store the user consent for the cookies in the category "Necessary". This cookie is set by GDPR Cookie Consent plugin. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Some make it spicy while others prefer it mild. Some prefer it simple with only garlic, chilli and cheese. Some love to add ingredients like tomatoes, garlic, onion & stalk onion leeks. Some like to have it cheesy with no soup, while others like to have it with soup. There are so many variations to Ema Datshi, and people have their own personal preferences. To the Western palate, any of these preparations may be shockingly spicy.Įma datshi can be made with Different varieties of chilies: green chili, red chili, and/or white chili (green chili washed in hot water and sun-dried). Other times, wild mushrooms (a locally grown delicacy) are added, making shamu datshi served with white or red rice. Sometimes, potatoes are added, making kewa datsi. It is made from hot chili peppers and cheese “ema” means “chili” and “datshi” means “cheese” in Dzongkha, the national language of Bhutan. Ema datshi is the most famous dish in Bhutanese cuisine, also the national dish of Bhutan. ![]()
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