A. Madhuri, Cuisine Feature on Ema Datshi

Ema Datshi: The Highlanders’ Gift and the Heart of Bhutanese Cuisine

Ema Datshi, born in Bhutan’s highlands and first prepared by herders and farmers after the 16th century, is the national dish and pride of Bhutan. The name Ema Datshi literally translates to chillies and cheese. It is a stew of chillies and cheese, often flavored with garlic, onions, and tomatoes, which was originally made with yak cheese and locally grown chillies. 

                                                                                 

Although this fiery, comforting, and unique dish came into the spotlight when Bollywood actress Deepika Padukone praised it in an interview in 2023, it has been well known in Nepal, Bangladesh, Japan, Korea, and some states in India, including Sikkim, Arunachal Pradesh, and other northeastern and Himalayan regions long before that. Today, Ema Datshi is so central to Bhutanese life that people say, “A meal without Ema Datshi is not a meal at all.” It is enjoyed year-round, particularly in rainy or cold seasons, and is commonly served at family gatherings, cultural festivals, and to guests.

For Bhutanese, Ema Datshi is more than food — it is a symbol of resilience in harsh, mountainous climates. This tongue-tingling comfort dish is now fancied globally by spicy food lovers in India, Mexico, and Thailand, while its creamy, rustic base intrigued cheese lovers in the USA and Europe. Travel and culture enthusiasts also see it as a gateway to Bhutan’s “happiest country” lifestyle.

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To bring this iconic dish to life, all it takes are a few simple ingredients and an easy cooking process:

Ingredients (serves 2)

• Fresh green or red chillies – 10–12 (adjust spice level to taste; for less spice, deseed or slit the chillies)

• Datshi (Bhutanese farmers’ cheese) – 150–200 g (if unavailable, substitute with feta, ricotta, or mild processed cheese)

• Onion – 1 medium, sliced

• Garlic – 3–4 cloves, minced

• Tomato – 1 medium, chopped (optional but commonly used)

• Butter – 1–2 tsp (traditionally yak butter, but cow’s butter works fine)

• Salt – to taste

• Water – about 1 cup

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  Procedure

  1. Simmer the chillies – Place whole or halved chillies in a pot with water, onion, tomato, and garlic. Let them simmer until soft (about 10–15 minutes).

  2. Add cheese & butter – Stir in datshi (or cheese substitute) along with butter. Keep the flame low to medium so the cheese melts slowly into a rich sauce.

  3. Adjust & serve – Add salt as needed. The dish should be creamy, thick, and spicy with a rustic texture.

  Tip: Do not over-boil after adding cheese, as it may split. Keep it on low flame and stir gently.

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  Best Combinations

  • Steamed red rice (authentic choice)

  • Buckwheat pancakes or noodles

  • Momos (dumplings)

  • Simple flatbreads or rotis

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  Ema Datshi, with its fiery chillies and creamy cheese, is more than a dish — it is Bhutan’s cultural heartbeat on a plate. Simple yet bold, it reflects the warmth of highland kitchens and the nation’s identity. A taste of Ema Datshi is a journey into Bhutan itself.

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