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Day four of my epic trip through western Bhutan continued with me trying some out-of-this-world Bhutanese street food at a farmers market in Thimphu, Bhutan! Come along with me as I dive even deeper into this magnificent country’s culinary scene!
I arrived at Centenary Farmers’ Market with my guide from MyBhutan, Tsheten, to start my evening. This is a weekend market that sells fresh fruit, vegetables, cereals, chilies, and more.
Because it was Sunday, there weren’t that many people there. We first saw some different types of rice grown in Bhutan, including red rice, white rice, and roasted rice. The red is the most common in the country. There’s also some delicious puffed rice. Then, I tried some dried apple, which cost 30 Nu/$0.40 USD for a bag.
We passed by more rice and dried corn as we continued. Then we moved on to the massive produce section, where we saw onions, tomatoes, lettuce, chilies, carrots, potatoes, and more! Most of them came from India.
In the fruit section, only the mandarins, apples, and bananas were grown in Bhutan. There was also some massive sugarcane and papaya from Punakha. Upstairs, we saw some cabbage, garlic, ginger, and more. We also saw the cow cheese that’s used to make ema dashti.
As we continued, Tsheten pointed out dried pumpkin, dried green chilies, dried turnip leaves, dried white chilies, and dried red chilies. The red chilies are more expensive than the green. I tried one, which wasn’t hot at all. Then, we found some local honey! A small bottle costs 300 Nu/$3.98 USD. It was so rich and wasn’t very thick. It was so good!
Then, we found some street food, including some veg momos with chili sauce. It was so mouthwateringly good with nice spice. The cabbage inside was so good and I didn’t find the chilis that spicy. Maybe I was becoming immune to the heat! I made sure to soak up all of the chili sauce for my final bite. The momos were so good and only cost 40 Nu/$0.53 USD.
Then, we took a 3-to-4-minute ride downtown The buildings had shops on the bottom and residential on the top. I loved the architecture!
We saw some statues of gods and a jeweler blowing fire to make a ring, before we reached a peaceful town square. Then, at an intersection, we saw an officer monitoring traffic from a booth in the middle of the road. There are no traffic lights in Thimphu, but there also aren’t many cars either. It’s busier in the mornings and evenings.
Then, we headed to my hotel, Pedling Hotel & Spa, which was across the street. Inside, they gave me some sour, lemonade-like lemon tea. Then, I headed to my room. It was in the traditional Bhutanese style with wood furniture, two low twin beds, a fridge, a spacious bathroom, a closet, and a TV. There was also a table with water, cups, tea, and coffee.
I relaxed for two hours and then headed downstairs to dinner at 7 p.m. I started with a local craft beer, a Bhutanese dark ale. It’s called Red Rice and is made by a brewery in Paro. It tasted similar to a dark German beer.
I ordered some red rice, mushroom curry with spring onions, and beef with glass noodles and spring onions. The delicate glass noodles and beef were fantastic. The beef was tender and juicy, and the curry also contained some Szechwan peppers.
The mushroom curry was also really tasty and creamy and contained a bit of cheese. I had had the mushrooms before in the ema dashti, which was an amazing combination.
What an awesome experience trying Bhutanese street food at the farmers market in Thimphu, Bhutan!
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My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my RU-vid channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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25 июл 2024
