Introduction
Welcome to the flavorful world of Ema Datshi, Bhutan’s unofficial national dish that’s spicy, comforting, and culturally rich. Found in almost every Bhutanese home and restaurant, this chili-and-cheese concoction is more than just food — it’s a culinary emblem of the Himalayan kingdom.
So why is Ema Datshi so beloved? It’s simple, hearty, and uniquely Bhutanese. Combining fiery green or red chilies with a generous helping of local cheese (datshi), it delivers a punch of flavor that keeps both locals and travelers coming back for more.
History & Cultural Significance
Ema Datshi is deeply rooted in Bhutanese culture. The name itself means “chili and cheese” in Dzongkha (Bhutan’s official language). Though the exact origins are hard to pinpoint, chilies and dairy have long been dietary staples in Bhutan due to the mountainous terrain and agrarian lifestyle.
In Bhutan, chilies are considered a vegetable, not a spice. They’re not just an ingredient — they’re a way of life. Whether it’s a weekday meal or a festive gathering, Ema Datshi is always present on the table. It’s also tied to Bhutan’s philosophy of minimalism and sustainability, using simple, locally available ingredients to create something deeply satisfying.
Ingredients & Regional Variations
Key Ingredients:
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Green or red chili peppers (fresh or dried)
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Datshi (Bhutanese cheese made from cow or yak milk)
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Garlic
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Tomatoes (optional)
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Onions
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Butter or oil
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Water
Regional Variations:
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Kewa Datshi – Potatoes and cheese, with fewer chilies.
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Shamu Datshi – Mushrooms replace or accompany the chilies.
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Shakam Ema Datshi – Dried beef added for protein-rich variation.
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Mixed Veg Datshi – Seasonal vegetables with cheese and mild spice.
Modern & Global Twists:
Chefs in Bhutan and abroad are reimagining Ema Datshi with:
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Gouda or feta instead of traditional datshi
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Vegan alternatives using cashew-based cheese
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Chili-topped pizzas and burgers inspired by Ema Datshi’s boldness
Cooking Process & Difficulty Level
Ema Datshi is beginner-friendly, making it perfect for home cooks looking to try something new.
Quick Cooking Guide:
Slice the chilies and boil in water with onions and garlic for 5–10 minutes.
Add tomatoes (optional) and a bit of butter.
Toss in datshi cheese, let it melt gently into a rich, spicy stew.
Simmer until the sauce thickens slightly.
Serve hot with red or white rice.
Tip: Avoid overcooking the cheese — it should melt but not curdle.
Where to Eat Ema Datshi in Bhutan
Whether you’re in a royal city or a remote village, Ema Datshi is everywhere — but some places are legendary:
Folk Heritage Restaurant (Thimphu): Authentic preparation with traditional ambiance.
Bukhari at COMO Uma (Paro): A fine-dining twist on Bhutanese classics.
Central Market Stalls (Thimphu): Budget-friendly, home-style versions.
Choki Traditional Art School Café (Thimphu): Great for a cultural experience with a warm plate.
Pairing with Drinks & Side Dishes
Best Drinks:
Suja (Bhutanese butter tea)
Ara (local rice wine) – for the adventurous
Light herbal teas or ginger tea
Side Dishes:
Red rice
Lentil soup
Spinach sautéed with garlic
Cucumber salad with yogurt dressing
Fun Facts & Lesser-Known Trivia
Bhutanese eat more chili per capita than almost any other country.
“Datshi” is made from yak milk in higher regions, giving a distinct flavor.
Even school meals in Bhutan include Ema Datshi, proving its universal appeal.
Some Bhutanese families grow their own chilies and ferment or dry them for year-round use.
Health Benefits & Nutrition
While Ema Datshi is rich in calcium and capsaicin, it’s also:
High in vitamin C from chilies
Good source of probiotics (if traditional cheese is used)
Easily adaptable to vegetarian, gluten-free, and keto-friendly diets (by skipping rice)
Vegan Tip: Use plant-based cheese alternatives and oil instead of butter.
How to Cook It at Home (Best Ema Datshi Recipe)
Ingredients:
6–8 green chilies (adjust for spice tolerance)
1 large onion (sliced)
2 cloves garlic (minced)
1 tomato (chopped, optional)
1 tbsp butter
½ cup water
½ cup cheese (feta, mozzarella, or Gouda as substitute)
Steps:
In a pan, add water, chilies, onion, garlic, and tomato.
Simmer for 5–8 minutes.
Add butter and cheese. Simmer until cheese melts and sauce thickens.
Serve with red or white rice.
Cooking Tips:
Use a mix of cheeses for creamier texture.
Reduce chilies or remove seeds for milder flavor.
Global Influence & Fusion Cuisine
Though not as globally known as sushi or curry, Ema Datshi is gaining ground:
Bhutanese restaurants abroad (like in NYC or London) include Ema Datshi on their menus.
Fusion dishes like Ema Datshi mac n’ cheese and chili-cheese dumplings are emerging.
It has inspired adventurous chefs in the Himalayan fusion food movement.
Comparison with Similar Dishes
Ema Datshi (Bhutan)
Main Ingredients: Chilies, cheese
Spice Level: Very High
Queso Fundido (Mexico)
Main Ingredients: Cheese, jalapeños
Spice Level: Medium
Shakshuka (Middle East)
Main Ingredients: Tomatoes, eggs, peppers
Spice Level: Medium
Paneer Chili (India)
Main Ingredients: Paneer, green chilies, soy
Spice Level: High