TOUR IN BRIEF
6 days: Western Bhutan
9 days: Western & central Bhutan
15 days: West, central & east Bhutan
Entry: Paro Airport
Exit: Guwahati Airport (India for the 15-day tour)
Season: Year around
3-star plus hotels
Cultural program (for a group of 10 or
Air Tickets, Travel Insurance,
Drinks,Visa fee, Laundry
GANGRI BHUTAN CULINARY TOUR
We look at various culinary traditions of Bhutan. While the focus is on food, our guests also get to see all other aspects of Bhutan: culture, nature, religion, and daily lives of people.
* Haa – we sample Hoentoey, a local dumpling speciality, Habi Ruto (hardened cheese), Suja (salted butter tea), Ezey or Bhutanese salad and, of course, the famous Ema Datsi (super spicy chili-cheese dish)
* Thimphu, Paro, Punakha and Wangdue – we try the popular everyday Bhutanese meals. These include the red rice, and several combinations of pork, beef, fish and chicken curries; meals prepared solely from vegetables. One speciality we ought not miss is Nya Dogsem (salted, puffed and dried local river fish)
* Bumthang – we join a local family and partake in the preparation of Khuli (buckwheat pancake) and Puta (buckwheat noodle). We also try mushroom dishes, including Matsutake.
* Eastern Bhutan – the local specialities include Kharang (ground maize), Yomri Thukpa (a broth made of maize or rice flour), fried cheese, and Khuri (dough-like food made of pumpkin or vegetables). We try alcoholic beverages as this region is legendary for drinks like Ara (home-brewed alcohol made from corn, rice or buckwheat), Singchang (a soft beer-like drink) and Bangchang which is extracted from fermented corn.