Ema datshi is a spicy Bhutanese stew made from hot chili peppers and cheese. It is among the most famous dishes in Bhutanese cuisine, recognized as the national dish of the country.

Jaju is a Bhutanese vegetable and milk soup. It is originally made form dried turnip leaves or any number of light leafy vegetables.

Puta is a traditional Bhutanese noodle dish, somewhat similar to spaghetti. It is made from buckwheat, which is highly nutritious and a common crop in Bhutan. The noodles are often stir-fried with a mix of vegetables and sometimes include chunks of meat. Puta can be seasoned with chili powder for some heat and served as a warm and satisfying breakfast.

Phaksha Paa is gravy made with stir-fried pork, vegetables from the hills, and of course, chillies. As a true food lover, this street food dish of Bhutan

Jasha Maru (Maroo) is a spicy chicken curry cooked with onion, garlic, chilies, tomato, ginger, and coriander leaves. It is usually served with rice. You can also use beef as a substitute for chicken. It is a flavorful and satisfying dish commonly enjoyed during lunchtime.

Kewa Datshi. Kewa Datshi, like Ema Datshi, is a combination of potatoes as in Kewa and cheese as in Datshi. It too is extensively favored.

Khur-le is a traditional Bhutanese pancake, made from buckwheat or wheat flour. These pancakes are often enjoyed for breakfast and can be served with both sweet and savory accompaniments. The savory version might include cheese and chili, while the sweet version could be drizzled with honey or the local Bhutanese butter tea.