Bhutanese cuisine is one of a kind. And, so is the very 'zhimbay' Ema Datshi — a dish comprising chili and cheese. 'Zimbhay' (as you might've rightly guessed by now) is 'delicious' in Dzongkha, the language of the Bhutanese people. Ema Datshi, the spiciest and (arguably) the most delicious dish of Bhutan, is an extremely hot stew the most authentic version of which is prepared with molden Bhutanese cheese. For gastronomes looking for an unforgettable gourmet experience in Bhutan, Ema Datshi is an absolute must-try!

However, the strong flavor of molden Bhutanese cheese can be overpowering to the mild palate. As a result, restaurant chefs in Bhutan often use tinned cheddar cheese  as a workable substitute. Both rice and bread make fine accompaniments for this unique delicacy. Whether you prefer your Ema Datshi with bread or rice, don't forget the water bottle — the Bhutanese pepper is high up on the Scoville Heat Scale which is to say they are super hot!

Given it's unique taste, Ema Datshi  will surely tease your palate. It will surprise you. It will provoke you. It will enthrall you. Whether you fall in love with this exotic stew or shy away from its piquant, fiery assault on the palate, never disparage the strong flavors for Ema Datshi is also the national dish of Bhutan and held in the highest esteem.

Here's the recipe of this scrumptious, flavorful Bhutanese delicacy:

You'll need:

(i) 150 gm crumbled Blue cheese (or any other strong, sharp flavored cheese) plus some extra cheddar cheese if you prefer a coral tint to your Ema Datshi
(ii) 10-15 spicy chilies (sliced) plus 1-2 Szechuan/ Sichuan pepper; use judiciously as they tend to be extremely hot (gently squash the pepper with a pestle)
(iii) 1 kg beef (cut into bite-sized pieces)
(iv) 3 large or 6 medium potatoes cut into roundels (you can choose any variety as long as they don't cook too fast)
(v) A small bunch of green onions roughly chopped (discard the bulbs)
(vi) 6-8 fat cloves of garlic (crushed)
(vii) 5-6 small ripe tomatoes (cut lengthwise)
(ix) Salt to taste

Some recipes recommend butter but it is optional.

How to:

Put everything (except the potatoes & the cheddar cheese) in a roomy crockpot and pour enough water to submerge all the ingredients. Cook over a high flame, stirring everything evenly. Keep stirring from time to time. After about 20 minutes, bring the heat down to medium. Put in the potatoes at this stage. Add salt to taste. Cook over a high flame for about 10-15 minutes or until the meat is tender and the potatoes well cooked. Stir in the cheddar cheese (if you are using it at all) and you are good to go!

Serve the Ema Datshi separately (as is the custom) with either rice or bread.

Zhey!

 

Author's Bio

Snigdha is a travel freak, freelance editor, who enjoys photography and the good things in life. She is a complete foodie who is always ready to try new cuisines. When in a new place, she eagerly looks forward to food trails. Snigdha believes that "Thousands of candles can be lighted from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared."