HISTORY

It is believed that Bhutan was inhabited as early as 2000 B.C. due to the presence of early stone implements discovered in the region.

The country was originally known by many names including Lho Jong, 'The Valleys of the South', Lho Mon Kha Shi, 'The Southern Mon Country of Four Approaches', Lho Jong Men Jong, 'The Southern Valleys of Medicinal Herbs and Lho Mon Tsenden Jong', 'The Southern Mon Valleys where Sandlewood Grows'. Mon was a term used by the Tibetans to refer to Mongoloid, non-Buddhist peoples that populated the Southern Himalayas. The country came to be known as Druk Yul or The Land of the Drukpas sometime in the 17th century. The name refers to the Drukpa sect of Buddhism that has been the dominant religion in the region since that period.

Initially Bonism was the dominant religion in the region that would come to be known as Bhutan. Buddhism was introduced in the 7th century by the Tibetan King Songtsen Gampo and further strengthened by the arrival of Guru Rimpoche, a Buddhist Master that is widely considered to be the Second Buddha. The country was first unified in 17th century by Zhabdrung Ngawang Namgyel. After arriving in Bhutan from Tibet he consolidated his power, defeated three Tibetan invasions and established a comprehensive system of law and governance. His system of rule eroded after his death and the country fell into in-fighting and civil war between the various local rulers. This continued until the Trongsa Poenlop Ugyen Wangchuck was able to gain control and with the support of the people establish himself as Bhutan’s first hereditary King in 1907. His Majesty Ugyen Wangchuck became the first Druk Gyalpo (Dragon King) and set up the Wangchuck Dynasty that still rules today.
In 2008 Bhutan enacted its Constitution and converted to a democracy in order to better safeguard the rights of its citizens. Later in November of the same year, the currently reigning 5th Druk Gyalpo Jigme Khesar Namgyel Wangchuck was crowned.

FOOD

The most distinctive characteristic of Bhutanese cuisine is its spiciness. Chillis are an essential part of nearly every dish and are considered so important that most Bhutanese people would not enjoy a meal that was not spicy.

Rice forms the main body of most Bhutanese meals. It is accompanied by one or two side dishes consisting of meat or vegetables. Pork, beef and chicken are the meats that are eaten most often. Vegetables commonly eaten include Spinach, pumpkins, turnips, radishes, tomatoes, river weed, onions and green beans. Grains such as rice, buckwheat and barley are also cultivated in various regions of the country depending on the local climate. The following is a list of some of the most popular Bhutanese dishes:

» Ema Datshi: This is the de facto National Dish of Bhutan. A spicy mix of chillis and the delicious local cheese known as Datshi. This dish is a staple of nearly every meal and can be found throughout the country. Variations on Ema Datshi include adding green beans, ferns, potatoes, mushrooms or swapping the regular cheese for yak cheese.

» Momos: These Tibetan-style dumplings are stuffed with pork, beef or cabbages and cheese. Traditionally eaten during special occasions, these tasty treats are a Bhutanese favourite.

» Phaksha Paa: Pork cooked with spicy red chillis. This dish can also include Radishes or Spinach. A popular variation uses sun-dried (known as Sicaam).

» Hoentoe: Aromatic buckwheat dumplings stuffed with turnip greens, datshi (cheese), spinach and other ingredients.

» Jasha Maru: Spicy minced chicken, tomatoes and other ingredients that is usually served with rice.

» Red Rice: This rice is similar to brown rice and is extremely nutritious and filling. When cooked it is pale pink, soft and slightly sticky.

» Goep (Tripe): Though the popularity of tripe has diminished in many countries it is still enjoyed in Bhutan. Like most other meat dishes, it is cooked with plenty of spicy chillis and chilli powder.