Other related cuisine of Bhutan Hoentay Known especially for originating from Haa Valley in Bhutan, hoentay are similar to momos, but they are made with a buckwheat dough wrapper. The dumplings are usually filled with a combination of a local spinach or turnip leaves and cheese, and again, they can either be steam ed or f ried. When I was in Haa Valley for a few days, I enjoyed numerous plates of hoentay, which are hearty and filling, and are especially good when drowned in Bhutanese chili sauce (ezay). Lom Due to the harsh winter conditions in many areas of Bhutan, vegetables can sometimes be scarce in the winter. Lom, which are turnip leaves, are one of the few vegetables that can be dried and preserved and eaten throughout the year. The actual turnips themselves are fed to the livestock. For lom, it can be sautéed by itself, or cooked with some sikam (dried pork) to give it some extra delicious flavor. I really enjoyed eating lom when I spent some time in Phobjikha Valley. At ...
Doma Like elsewhere in South Asia, chewing doma pani (བདོག་མ་པ་ནི་) is popular throughout Bhutan. Also referred to simply as doma (བདོག་མ་), the collation consists of a quarter or more of the areca nut (Areca catechu; doma), betel leaves (pani or paan) as it is known in South Asia, and a dab of slaked lime (tsuni, derived from chuna in Hindi). Scholars trace the origin of doma substances to the Indonesian archipelago. It is said to have reached the Indian sub-continent in the first half of the first millennium and gained widespread use as a snack encompassing a range of social meanings including hospitality, love, honour, commitment, and auspiciousness. It is difficult to say exactly when the practice of eating doma reached Bhutan but there are clear accounts of betel leaves and areca nuts being imported into Bhutan from India in the later part of the 18th century. ...