In Cuisine, Bumthang| Updated: August 13, 2013 1:57 pm
Bumthang cuisine is traditionally characterised by the use of buckwheat and wheat, which formed the staple diet as rice did not grow there until 2004.
Thick buckwheat pancakes (kule/kepthang), buckwheat polenta (chogdan), buckwheat noodles (puta) made at home with a wooden press and often served cold, wheat flat noodles (jambuli), fresh water algae (churu) made into soup, as well as dairy products such as butter, curd and whey, are Bumthang cuisine trademark.
Specificities of Cuisine in Bumthang
Bumthang cuisine is traditionally characterised by the use of buckwheat and wheat, which formed the staple diet as rice did not grow there until 2004.
Thick buckwheat pancakes (kule/kepthang), buckwheat polenta (chogdan), buckwheat noodles (puta) made at home with a wooden press and often served cold, wheat flat noodles (jambuli), fresh water algae (churu) made into soup, as well as dairy products such as butter, curd and whey, are Bumthang cuisine trademark.