9 Days Bhutan tour include Nepal tour along with Bhutan tour which discover kathmandu dubar square, Bhatapur durbar Square and experience the pristine and peaceful nature of the Dragon Kingdom.
Nepal trekking In Himalayas Pvt.Ltd. offers you 9 days tour in Bhutan. Bhutan is beautiful country our tour will be memorable for life time. In Bhutan you will enjoy the culture and festival of Bhutanese people. Also you can learn about Buddhist culture with Bhutanese monk. Also you learn the lifestyle of Bhutanese. And again You will be enjoying home food with Beautiful views and landscape. Also you can observe variety of flora and fauna with different species of animal.
Famous food of BhutanHere are six famous food of Bhutan which you should try it. Also you have try at least once. As you taste it you will like it. As well as you will have good time.
Ema Datshi (chilies and cheese) If there is one national dish of Bhutan, this is it. It’s so ubiquitous that some say if you haven’t eaten ema datshi, you haven’t been to Bhutan. The locals eat the stew, which is similar to a curry, daily along with red rice. It’s made of green, yellow or red chilies, yak or cow’s milk cheese, onions and tomatoes. And taste very carefully, though.
Jasha Maroo or Maru (spicy chicken) It mix of chilies, onion, tomato, garlic, coriander leaves and ginger is usually made with finely diced chicken, you will occasionally find it made with beef. It is served with red rice.
Phaksha Paa (Pork with Red Chilies) A classic Bhutanese stew of strips of boneless pork shoulder simmered slowly until tender with mooli (daikon radish), ginger, bok choy, and–you guessed it–chili powder. After finishing it the stew is topped with dried pork and fresh green chili strips and served with rice.
Momos (Dumplings) Of course this is one food that Western travelers may have sampled.They may be stuffed with almost anything, but the typical fillings are minced pork or beef, cabbage, or fresh cheese mixed with spices such as garlic, ginger and coriander.
Red Rice Red rice is to Bhutanese food as bread is to the American table, but the rice is probably healthier. The red color of the uncooked rice comes from the cancer-fighting antioxidant, the flavonoid anthocyanin. As it cooks, the color fades to a paler red or pink and the texture becomes soft and stic
Drinks variety of drinks–black and green tea, beer, and wine aslo locally brewed ara (or aralg) with meal. This drink made from rice, maize, millet, or wheat. Ara tastes a bit like extremely, extremely strong sake. Cheers!