Kewa Datshi ("potato cheese") is one of Bhutan's most popular traditional dishes, made with sliced potatoes, green chilies, and local cheese (datshi). Often called the "foreigner's delight" for its approachable flavor, it is a staple comfort food served with red rice in households across Bhutan.
Overview
Kewa Datshi — meaning "potato[1] cheese[2]" in Dzongkha — is one of the most widely eaten dishes in Bhutan. Along with ema datshi (chili and cheese) and shamu datshi (mushroom and cheese), it belongs to the "datshi" family of dishes that form the core of Bhutanese cuisine.
It is sometimes called the "foreigner's delight" because its mild, comforting flavor — compared to the fiery ema datshi — makes it the most approachable Bhutanese dish for visitors.
Preparation
Kewa datshi is made by cooking sliced potatoes with green chilies, onions, garlic, and tomatoes, then melting in generous amounts of datshi (local fresh cheese made from cow's or yak's milk). The cheese melts into a rich, creamy sauce that coats the soft potatoes. It is traditionally served hot with Bhutanese red rice or sometimes with tingmo (Tibetan steamed buns).
Variations
Home cooks across Bhutan prepare kewa datshi with slight variations — some add butter for richness, others include dried chilies for extra heat. In restaurants, it is often served as a milder alternative alongside the spicier ema datshi.
References
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