Bhutanese cuisine

thumb|True cardamom plant (Elettaria cardamomum) thumb|Cardamom seeds

type of rice grown mainly in Southeast and East Asia, with opaque grains, very low amylose content; especially sticky when cooked; does not contain gluten

dumpling from Nepal

South Asian drink mainly consisting of butter churned with tea

thumb|North Indian cuisine|North Indian style vegetarian thali served in a restaurant

species of plant

Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.

culinary traditions of Bhutan

Chhaang or chhyang (, , , (Thhee in Limbu) is a Nepalese and Tibetan alcoholic beverage popular in parts of the eastern Himalayas among the Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Bhutia, Gurung, Magar, Sherpa, Tamang, Tharus and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal.

Chhurpi (), otherwise known as durkha and chogo/chugo, is a traditional cheese consumed in Nepal, Bhutan, Tibet and parts of Northeastern India. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a very hard variety. Chhurpi is considered one of the hardest cheeses in the world.

a cheese and chili-based dish from Bhutan

butter made from the milk of the domesticated yak

Nepalese ring-shaped sweet rice bread

medium-grain rice grown in Bhutan

Bhutanese alcoholic beverage

Dhindo ( ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, especially in the mountainous regions of Nepal and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice, and was associated with low status. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognize

Datshi (Dzongkha:དར་ཚི;Wylie: dar-tshi) is a traditional Bhutanese cottage cheese commonly produced from cow milk. It is a naturally fermented milk product produced using the back-slopping method. To make Datshi, Dahi is first prepared from raw milk, the Dahi is then processed into Mar (artisanal butter) by churning in a special wooden container called Theki. The Mar is collected and the liquid residue, called Mohi, is gently heated. The heating causes casein to coagulate and the Mohi starts forming clumps. The Datshi is collected in a cloth and squeezed to eliminate extra whey and then rolled

Herbal tea made in Bhutan

Tibetan dish made of bread, beef, and vegetables