Ara, or Arag

 is a traditional alcoholic beverage consumed in Bhutan. Ara is made from rice, maize, millet, or wheat, and may be either fermented or distilled. The beverage is usually a clear, creamy, or white color.

Ara is most commonly made from rice or maize at private homes or farms. Ara may be either fermented or distilled, and in Bhutan is only legally produced and consumed privately. Ara production is unregulated in both method and quality, and its sale is prohibited in Bhutan. Previously, private individuals sold ara through shopkeepers despite the prohibition and faced a harsh government crackdown. However, because Ara returns far more profit than other forms of maize, many Bhutanese farmers have pressed for legal reform. The Bhutanese government, meanwhile, is intent on discouraging excessive alcohol consumption, abuse, and associated diseases through taxation and regulation.

Ara is also produced for religious purposes, especially in eastern Bhutan, where it serves as a Lhasoel offering on certain auspicious days. Ara is also believed to chemically ward off snakes, and is sometimes carried by children for protection.

Through government efforts to reduce ara production and consumption in Lhuntse District, eastern Bhutan, locals conceded something should be done to curb the distinctly eastern Bhutanese tradition of heavy drinking. The government's strategy is to reduce ara production and consumption gradually until it is eliminated. Alcoholism and ara production have been notable topics of political discussion Bhutan, especially at the local level.

Ara is usually consumed hot. It may be served neat, with smooth additives like butter and poached egg, or with chunky additives like scrambled egg and rice.

Bumthang Putta ---> The Local Noodles of Bumthang

Japan have Udon and Korea have Kimchi noodles or so. Bhutan have The Bumthang Putta :) hehe

Well Bumthang Putta is made out of Buckwheat grown in Bumthang,Bhutan .... i love this noodle but sadly i remember eating it when i was young or back in olden days but i felt that i should bring back whats in the past as now Bumthang brought back the Buckwheat cultivation :)

A Bumthaap woman making the Putta

Ingredients: 1 bunch large scallions [about 4 ounces, 110g]. 1 small onion [2 ounces, 55g], peeled and quartered  1 medium tomato [about 5 ounces, 140g], quartered  3 large eggs  Salt and freshly ground black pepper  1 tablespoon vegetable oil                 Method: 1/2 pound [230g] Japanese buckwheat noodles (soba), available at some supermarkets  and most oriental food stores. Cook according to package instructions until tender.  (Alternatively you may like to make your won noodles and the recipe and method is at  the end of this instruction.) Slice the scallions  thinly [2mm]. Set aside.  Chop the onion coarsely. Set aside.  Chop the tomato. Beat the eggs in a bowl with salt and pepper to taste. Heat 1 teaspoon oil in a nonstick  10-inch [25 cm] skillet over medium-high heat, add the eggs, and cook,  tilting the skillet to let the uncooked egg flow underneath the omelet,  until set, 2 to 3 minutes. Invert onto a cutting board and cut into 1/4-inch [6mm] strips. Cook the onion in the remaining 2 teaspoons oil in the skillet over moderate heat, stirring, until browned, 3 to 5 minutes. Add the scallions and tomato and cook until softened,  about 3 minutes. Add the noodles and egg strips and toss carefully over low heat until heated through. Option: Dough for making your own pasta. 1 cup all-purpose flour [5 ounces, 140g]  1/4 cup buckwheat flour [2 ounces, 40g]  1 teaspoon salt  2 large eggs, lightly beaten  1 tablespoon water  All-purpose flour, for dusting To make the dough, combine the flours and salt in the work bowl of a food processor fitted  with the metal blade. With the motor running add the eggs and water through the feed tube  and process until the dough forms a ball. Dust the ball with flour. Quarter the dough, dust with flour, and wrap 3 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.  Lay the sheet on a rack or a lightly floured surface until dry but not brittle, about 10 minutes, turning once.  Meanwhile, roll out the remaining dough and dry in the same manner. Use the finest cutter to cut the dough into noodles. Spread the noodles on a clean towel to dry for 15 minutes. Cook the noodles in a saucepan of boiling water until just tender, about 1 minute.  Drain and rinse under cold water.

K5 ---> The Premium Spirit Whisky

Brand of Kingdom Bhutan

K5 Premium Spirit Whisky is a special blend of 8- and 12-year old vatted malts mixed with the finest grain whiskies and natural spring water from the Kingdom of Bhutan. With its slight sweet and peaty taste it has a pleasant and unique taste whether served neat, on the rocks, or in one of its signature mixed drinks recipes such as "K5 Dream" which is a favorite with men and women of discriminating taste. These are the "REAL" Highlands thousands of feet above sea level in the Himalayas. K5 Premium Spirit Whisky is bottled and labeled by hand in Bhutan. The Kingdom of Bhutan, nestled in the southern range of the Himalayas, measures progress in terms of GNH (Gross National Happiness) versus the rest of the world which measures progress in GDP (Gross Domestic Product). Bhutan’s national motto is “Where Happiness Is a Place.” Manhattan with K5 Premium Spirit Whisky 2 1/2 oz. K5 Spirit Whisky 3/4 oz. Sweet Vermouth 1 Dash Bitters 1 Maraschino Cherry Combine the K5, vermouth and bitters with 2 or 3 ice cubes in a mixing glass. Stir gently, so as to not bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass. Strain the K5 mixture over the cherry and enjoy. For a little extra zest, add a twist orange peel by rubbing the cut end of the peel against the glass and twisting it over the drink to release the oils. Do not drop it in. *Info Courtesy from http://www.spiritsofbhutan.com/

Shamu Datshi ---> The Cheesed Mushroom

Shamu Datsi

Shamu Datsi

(Bhutanese cheesed mushroom recipe)

This culinary is same to that of Ema Datshi and Kewa Datshi but the main ingredients change from Chili to Potatoes to Mushroom. 

Shamu Datsi Ingredients :->

        

  1 lbs Shitake Mushrooms, or ( Oyster Mushrooms, Chanterelle Mushrooms).

1/3 cup of Cheese, (Bhutanese local cheese, or almost any kind of white cheese / go with Amul Cheese)

1/4 cup of chopped onions

1 tbs oil

1 tsp salt

1/2 tsp green chili (vary amount according to your tolerance)

   Directions

Cut Mushroom apart in halves or quarter pieces depending upon size. 

Put the mushroom along with some oil and salt in a saucepan or pot. 

Add 1 and 1/2 cup of water.

You can add some chopped onions and tomatoes to taste. 

Don't forget the green chili
when the mushroom is cooked , add the cheese but do not blend the actual cheese throughout, simply allow it to melt, after which wake a bit and you are completed.

Kewa Datshi -> The Cheesed Potato

The Kewa Datshi

Unlike Ema Datshi, kewa datshi is less spicy and it's one of my favorite item that goes along with my meals. We find cheese in every culinary in the Bhutanese dish and it is one of the key ingredients that make up the Bhutanese dish so especial in it's own way. I am proud with those unique dish that we Bhutanese prepare. It is said that Bhutanese use too much of oil, which may lead to complications but it never happened. We the Bhutanese have been using those recipes kept with us by our Forefathers.
Kewa means "potato" and datshi means "cheese", if you can local cheese but if it is not available in your region then go with Amul Cheese or Processed cheese.

                                

Ingredients

     

1. 4 potatoes (as per the members who will be eating)
2. 1/3 cup of Cheese, (Bhutanese local cheese, or almost any kind of white cheese)
3. 1/4 cup of chopped onions
4. 1 tbs oil
5. 1 tsp salt
6. 1/2 tsp chilli powder (vary amount according to your tolerance)

                   Directions

Cut potatoes into small pieces. 

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/mash it and spread over. Or 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.

Suja-- The Buttered Tea

Suja -the butter tea

Tea and coffee have been part of every persons life and yet is the same with the Bhutanese people. Early morning the farmers drink it and during every celebration it is one of the most important drink apart from Ara (local home made wine). The Tibetan butter tea is different from Bhutanese butter tea though most of the ingredients are the same. This butter tea can be served with various side dish like:
  -> Sip and Zow: Dried, flattened grains typically eaten as a snack with tea. Gaza Sip is deep-fried, dried corn. Bhutanese Fritos.
->Desi
-> Khabzey
-> red rice

                                               Ingredients :

• Water
• Tea leaf *ask the grocery for making butter tea* in Bhutan
• salt
• Butter (cow or yak)

1. Take half the pot of water *depending on servings* not a water boiler rather needs to be boiled on the gas
2. To it add the tea leaf. Boil it until you get a brown colored water
3. Pour the hot boiling water into a local churner . to know what local churner looks like * http://www.connectingcultures.us/resources/artifacts/art_item.php?accno1=FOOD&accno2=BTN&accno3=301 *  Or you can do it in the pot itself.
4. Add salt and a lump of butter.
5. Use either the local churner or the Hand mixer. If you are doing it in the pot itself use Hand mixer. 
6. using hand mixer, mix it until you see a foam in the pot.

Once the foam is seen stop the mixture and then pour it in a cup and have it along with the side dish. have fun drinking this tea

Sha-Kam Pa --- Flavor of Dried Beef

Sha-Kam Pa

The Bhutanese Cuisine is considered to be spicy with lots of *Dried Red Chilies* but i prefer less spice which is not hot. But i love the cuisine i am served because of its uniqueness in taste and the method pf preparing. This Shakam pa *Dried Beef* culinary goes Awesome with the Bhutanese red rice. 

                     Ingredients:

•  sha kam (Dried beef)
• Red dried Chili
• Raddish
• Finely chopped onion
• Tomato *if u like*
• cooking oil  
• salt

                                                 Steps:

-> Cook 5-6 pieces of dried beef in an *pressure cooker* for about an 30 mins, to it add little amount of water *depends on the amount you are cooking the beef*

->when the beef is cooked properly, to it add Chili *de-seed if you prefer less hot* and not necessary to remove the chili stem.

->to the cooked beef add the finely chopped onion, cooking oil, and tomato *if you prefer*

-> chop the radish in circular shape and add it with the above mixture.

-> cook the ingredients along with beef  for about 15 mins and

-> when it is cooked add salt to taste (u can add the salt when you are mixing the ingredients)

*Its ready to be served* Enjoy with Red rice along with whey (Dachu)

Ema Datshi *The Chili Cheese Culinary*

Ema Datshi

Ema Datshi is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from chili peppers and cheese; "ema" means "chili" and "datshi" means "cheese" in the Dzongkha language of Bhutan. Different varieties of chilies may be used: green chili, red chili, and/or white chili, which may be dried or fresh. The chilies are called "Sha ema"  *Chili from the East* 

The cheese in Ema Datse is home-made from the milk of cows or yaks. In the process, the fat is removed from the milk to make butter, and the remaining milk without fat is used to make the cheese. After the cheese is made, a watery milk is left over, which is used as a soup that can be taken with rice. No part of the milk is wasted. Bhutan‘s cuisine can best be described in one word ‘hot’The Bhutanese passion for chilli is a source of national pride. The national dish, ema datshi, a dish of ema (chilli) cooked in datshi(cheese), is the undisputed favourite for all Bhutanese and a growing number of foreigners. It accompanies every traditional meal, sometimes being the only dish, eaten with steamed rice, the staple.

Bhutanese chillies are larger and generally milder than the small, sharp chillies found in many Asian markets. In fact the Bhutanese consider the chilli a vegetable, not a spice, and is cooked in bulk. Vegetables and meat are also cooked with chilli and cheese, like kewa (potato) datshi which is a favourite, especially among children, and shamu (mushroom) datshi. Bhutanese cooking is simple. 

 Ingredients for Ema datshi (chilli and cheese)

½ lb. jalapeno peppers, or your choice of pepper (Red/Green/White)

½ lb. blue cheese, or cheese of your choice (best with Local Cheese)

2 TB organic canola oil

2 TB butter

2 tomatoes, cut in wedges, or 1 pint of cherry tomatoes

1 bunch fresh cilantro, approx 12/ cup, chopped

1 tsp ground coriander

salt to taste

The Bhutanese Red Rice

The Bhutanese Red Rice

Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people. Bhutanese red rice is a red japonica rice. It is semi-milled—some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky.
Perhaps the most unique rice we have ever encountered, Bhutanese Red Rice has been grown for thousands of years at 8,000 feet in the fertile soil of the Paro Valley, irrigated with 1,000-year-old glacier water rich in trace minerals. With more potassium than Gatorade, and a significant amount of magnesium, this quick-cooking whole grain is a nutritional and culinary superstar. It will entice you with its complex, nutty, earthy flavor, soft texture and beautiful russet color.
In Bhutan, Red Rice is frequently paired with mushrooms and hot chilies with lots of cheese which in-fact is the main culinary for the Bhutanese.  
Here's what the Red rice have in it

Cooks in only 20 minutes

Whole grain and heart healthy

High in minerals: magnesium, manganese, molybdenum and phosphorus

Good daily source of fiber and complex carbohydrates

Gluten- and wheat-free

Non-GMO

Vegan

This rice became available in the United States in the mid-1990s when Lotus Foods began importing it. It is currently the only agricultural product imported from Bhutan. And it is as well available in the UK  too