1. Bangkok Series - starts this Sunday!
2. Bhutan Series - starts in January
Hope you have a great day!
Mark
2. Bhutan Series - starts in January
Hope you have a great day!
Mark
Food Travel Blog
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Hello Mark, i'm a HUGE fan of urs videos as a HUGE food lover. What about your Bhutan video ? I don't see it after that one.
cant wait for bhutan series!! ive heard that bhutan is beautiful country =D
Hi Mark, have you posted the bhutan videos?
where is bhutan video mark,, kind of sad about it,, you dint even mention any update reguarding it… can you please reply me,, i have been watching your video since from being
can't find the bhutan vlog
plzz post bhutan vlogs
Still wondering why there are no Bhutan videos?
I'm still awaiting for Bhutan vlog ๐ Mark please upload it at your earliest.
Hey Mark๏ผ have you already post Bhutan series yet๏ผLook forward to that๏ผ
Mark, when will u b posting your Bhutan travel series?
Hi Mark, What happened to the Bhutan series?
: It has just been over five decades since Bhutan opened her door to modernisation ushering in many changes. One of the significant changes is in food culture.
Due to the countryโs difficult terrain and lack of communication, regions developed their own food culture that evolved over the centuries.
The people of Haa and Paro in the west of the country recently celebrated Lomba (new year) with their special local delicacy known as Hoentey โ dumpling made from sweet buckwheat flour and stuffed with green turnip leaves, amaranth seeds, cottage cheese and butter mixed with red chili powder, onion and ginger.
When the people of Haa celebrate their new year with Hoentey, Parops do with Jomja โ a local version of pizza, which is cooked with rice powder kneaded into dough and garnished with a paste made from walnut, red chili powder, ginger and onion. In the same valley, locals known as Bjawops also celebrate their local festival called Naru with a cake made from roasted rice mixed with butter and honey.
And Nyilo is just around the corner. Nyilo is celebrated in western parts of the country such as Thimphu, Punakha, Wangdue, Haa and Paro, coinciding with the Winter Solstice. This is also an occasion to celebrate the day with special regional food.
During Nyilo, children go around singing Loley to the neighbours. They receive various gifts such as rice, meat, butter, eggs, sugar, tealeaves and cheese. They collect the gifts and go for picnic.
Many western regions celebrate Nyilo with a rice cake garnished with ezay or a feast of traditional Bhutanese food. But the people of Bumthang in the central region celebrate the day with Puta, a noodle made from sweet buckwheat flour and garnished with red chili powder, onion, ginger and amaranth seeds.
In the southern parts of the country, during the festival of Dassain, which is celebrated in the month of October, families prepare Shelroti from the paste of rice flour that is fried in oil in the form of rings. They prepare them for their consumption as well as to give them to the relatives and friends. The families also make other delicacies such as Kheer and Dakani, both made from white rice and milk.
Pema Wangmo, mother of three, said Bhutan has rich and strong food culture. โFood symbolises abundance and prosperity. Thatโs why they are vital part of offerings on special occasions.โ
In Bhutan, formal ceremonies begin with the offering of Zhudey Phunsum Tshogpa and Marchang, which is an offering of rice, suja tea, fruits, nuts, and local alcohol. Other offerings such as dresi, shamdrey and droem dizang are also prepared during special rituals.
Offering food without expectation is also an essence of Buddhism and compassion, which most of the Bhutanese practice, Pema Wangmo said. โThe food tradition has been handed down from generation to generation, with each generation making their own modifications and innovations depending on availability of ingredients.โ
Although the exact origin and history of Bhutanese dishes cannot be known, the word โdru-na-guโ meaning the โnine cerealsโ is an indication that our forefathers ate much the same food as we do today.
Today, with the advent of modernization, several dishes have been introduced in the country through foreign influence, especially from India and Tibet. These dishes have changed the Bhutanese taste and have become very much part of Bhutanese menu. Besides momo, thukpa, roti, bread and Indian cuisines, sandwiches and pizza have made their way into the country.
!!!!wowow!!!!
what a view!
mark wien you r in my country …by the how was your stay here BHUTAN?
wow that's so amazing