Every bite of Ema Datshi tells a story of resilience simplicity and harmony with nature nbsp COLONEL nbsp SATISH SINGH LALOTRA Some journeys refuse to end when we return home They linger in our memories through landscapes conversations prayers fragrances and perhaps most vividly through food My wife and I recently returned from a memorable journey across the Himalayan kingdom of Bhutan along with fellow travellers from diverse professions and age groups While Bhutan rsquo s monasteries mountain passes fluttering prayer flags and smiling people captivated our hearts there was one discovery that accompanied us back to India in a most delightful way ndash rsquo Ema Datshi rsquo Bhutan rsquo s national dish nbsp Embarking on the national carrier lsquo Air India Express rsquo landing at Bagdogra airport and subsequently getting into the Himalayan monarchy of Bhutan via Phuntsoling was a blur that I shall reserve for some other day to recount in my subsequent articles on Bhutan Since gastronomical delights can't wait to be recounted hence this effort before the Indian palate overtakes my Bhutanese experience of indulging in exotic tastes Yesterday our home was filled with the unmistakable aroma of chillies and cheese as my better half recreated the Bhutanese culinary experience to her best nbsp With the first bite of the lsquo Ema Datshi rsquo prepared in our kitchen we both were instantly transported back to the peaceful valleys of the lsquo Land of Druk rsquo I was astounded by the simple fact that how our gastronomical tastes rule our very being Evoking the memories of monasteries perched on cliffs winding mountain roads and the warm hospitality of the Bhutanese people all came tumbling in torrents nbsp That experience reminded us that food is much more than nourishment It is history geography culture and identity served together on a plate Among the world rsquo s national dishes few are as closely associated with a country rsquo s identity as lsquo Ema Datshi rsquo is with Bhutan In most parts of the world chillies are regarded as spices used sparingly to flavour food In Bhutan however chillies are vegetables They are eaten generously and proudly making them the centrepiece rather than a supporting ingredient nbsp The word lsquo Ema rsquo means chilli while lsquo Datshi rsquo means cheese Together they create a dish that is deceptively simple yet incredibly satisfying Green or red chillies are cooked gently with onions butter and local cheese until they form a creamy spicy delicacy Different regions of Bhutan prepare it in slightly different ways but its essence reminds us of the same Bhutanese love for chillies and cheese nbsp The beauty of Ema Datshi lies in its simplicity It does not depend on elaborate spices or complicated cooking techniques Instead it celebrates the quality of its ingredients Fresh mountain chillies locally produced cheese and pure butter combine to produce a flavour that is both comforting and bold Bhutan rsquo s cold climate is ideal for cultivating chillies Travelling through the countryside we noticed strings of brilliant red chillies hanging from rooftops and balconies drying under the mountain sun Bhutanese decorate their homes almost like festival ornaments while serving an important personality irrespective of his or her social status These dried up chillies ensure that families enjoy their favourite dish all year round nbsp Now coming to the cheese part of this nbsp Bhutanese national dish Traditionally made from the milk of yaks or cows grazing on pristine Himalayan pastures nbsp Bhutanese cheese possesses a unique texture and flavour It would not be out of context over here to quote that it took my wife a full round of the local market of Paro including the vegetable market to scout around for the Yak cheese Whereas our co tourists were busy scouting for much more attractive items at Paro my wife and I were more at ease in scouting for the Yak cheese and the traditional red rice Yak cheese melts differently from processed cheese commonly available elsewhere lending Ema Datshi its distinctive creamy consistency nbsp As visitors we encountered Ema Datshi repeatedly during our journey Whether in family run guesthouses roadside eateries or hotel dining rooms the dish occupied a place of
...
a new interpretation of the same national favourite Initially Indian travellers to this Himalayan kingdom hesitate because of the abundance of chillies in Ema Datshi but once taken to the palate whatever little reservation one has is dropped post haste The appearance alone suggests a fiery experience cloaked in the dull yellowish white gravy of Ema Dashi only to be overwhelmed by one's sensory nerves when partaking of this recipe nbsp Moreover after the first few mouthfuls the richness of the cheese balances the heat generated by the chillies Soon one begins to understand why Bhutanese people never seem to tire of this humble preparation The popularity of Ema Datshi goes far beyond its taste It reflects Bhutan rsquo s philosophy of living simply and remaining close to nature It is not for nothing that Bhutan has earned the much coveted moniker of leading and prioritising GNH Gross National Happiness over mere economic indicators nbsp This philosophy is evident not only in governance but also in daily life where modesty sustainability and contentment are deeply valued nbsp Their eating habits mired in such cuisines mirror such ideals Meals are generally uncomplicated relying on locally grown vegetables dairy products and whole
...
offer nbsp Every bite of Ema Datshi tells a story of resilience simplicity and harmony with nature Yesterday rsquo s lunch at our home became much more than a meal It became a celebration of travel amp friendship topped up with a dash of nbsp lsquo Raven Vodka rsquo again a speciality of Bhutan Long after our passports faded into memory the taste of Ema Datshi continues to remind us of a small Himalayan Kingdom where happiness is measured not by prosperity but born out of the simplest ingredients mdash a handful of chillies a little cheese a warm kitchen and hearts willing to embrace another culture Our journey to Bhutan may have concluded but every time Ema Datshi is prepared in our home the Himalayas return to our dining room table In that humble bowl of chillies and cheese lives the enduring spirit of Bhutan ndash a nation that welcomes visitors not only with breathtaking scenery but also with a cuisine that speaks directly to the soul nbsp nbsp The writer is a retired army officer and a regular scribe of the Rising Kashmir paper He can be contacted at his email slalotra4729 gmail com nbsp nbsp nbsp nbsp