Bhutanese cuisine is shaped by high-altitude farming and Tibetan Buddhist culture. Staples include red rice, buckwheat, and corn, with bold, spicy flavors and widespread use of dairy. Chili is treated as a vegetable rather than just a seasoning, and the combination of cheese and chili is a dining staple. Local produce is limited, with most vegetables homegrown, and meats primarily pork, beef, and chicken.
Meals included in travel packages are usually served at hotels or local restaurants, often as buffets or set meals. Thimphu and Paro have cafés and small local eateries where you can try momo, noodles, and Western dishes. Expect to pay around 300–800 Ngultrum for an individual extra meal, and 100–300 Ngultrum for café drinks.
Locals often eat communally or share dishes. While using the right hand to eat was traditional, it’s no longer strictly observed in cities, and utensils are widely available. Meals often begin with tea, and it’s common to continue chatting over tea afterward. In mountainous areas, food is mostly cooked and served hot, aligning with the climate and health needs.