List/Grid

know your food Subscribe to know your food

CHILI

CHILI

Chillies or Chilies, grown almost everywhere and easily cultivated, is scientifically know as Capsicum annum L (mild and sweet peppers) and Capsicum frutescens L (stronger, hotter and more pungent), get… Read more »

Patsha

Patsha

Easy Patsha with Sikam recipe 2 canes of patsha- peeled and ready to be sliced Sikam- chopped about 1 cm. 2 chillies- sliced and halved 4 cloves of garlic (big… Read more »

SESHY SHAMU

SESHY SHAMU

Amongst the many edibles nature has bountifully provided to the Bhutanese, one is the cantharellus cibarius, a foraged delicacy. Locally known as Sishey Shamu, these mushrooms are available almost everywhere… Read more »

NAKEY (Fiddlehead Ferns)

NAKEY (Fiddlehead Ferns)

Amongst the many edibles that the wild has bountifully given to the Bhutanese, one is the fiddlehead fern, a foraged delicacy. Locally known as Nakey, Fiddleheads are available almost everywhere… Read more »

Bhutanese Red Rice

Bhutanese Red Rice

Because of its high iron and zinc content Red Rice can boost your blood-forming iron and strengthen ones immunity. Energy Great source of energy as it contains carbohydrates and fiber… Read more »

Buckwheat

Buckwheat

Buckwheat helps stabilize the blood sugar level by fighting against a toxic glucose analogue called alloxan. Buckwheat (Fagopyrum esculentum) popularity hit the West only in recent times when it was… Read more »

Eating avocado is a great way to stay healthy.

Eating avocado is a great way to stay healthy.

Avoid animal and butter fat this season, and instead indulge in the goodness of natural fat from avocados. Avocado (Persea Americana) to most Bhutanese is the small round wild fruit… Read more »

“Fruit of the Gods”

“Fruit of the Gods”

Every Bhutanese would have experienced the curdling thickness a raw Aanday (Persimmon) leaves behind in the mouth. Not a nice feeling, but that is probably because you picked the astringent… Read more »

JILLI NAMCHU

JILLI NAMCHU

  Forget your sangay shamu, sisi shamu, or your jichu kangru, make way for the jilli namchu. It maybe slimy, rubbery and kind of tasteless, but if prepared in the… Read more »