Archive · 21 Nov 2025
Exploring Bhutan's Buckwheat Noodle Culture
A traveler explores Bhutan's buckwheat noodle culture, discovering sweet and bitter varieties, and learning about traditional preparation methods and local customs.
Despite initial challenges, they find the bitter variety and enjoy a unique culinary experience with locals.
Bhutan's food often criticized as 'too spicy, too cheesy, too limited'
Royal Enfield tour explores Bhutan's buckwheat noodles, puta
Bumthang region known for its buckwheat fields and unique noodle dishes
Sweet and bitter buckwheat varieties used in noodles and pancakes
Bitter variety harder to find, but offers unique culinary experience
- Who
- Julian Manning, a Mumbai-based travel writer
- What
- Explored Bhutan's buckwheat noodle culture
- When
- During a 10-day Royal Enfield Tour of Bhutan
- Where
- Bumthang region, Bhutan
- Why
- To chase the lore of buckwheat noodles and learn about Bhutan's culinary heritage
Tourists' perspective
Locals' perspective
Food perception
Tourists' perspective
Criticized as 'too spicy, too cheesy, too limited'
Locals' perspective
Prized for its unique flavors and cultural significance
- Buckwheat varieties
- Sweet and bitter
- Traditional serving method
- Cold, with tingey, red chilli powder, salt, eggs, and yogurt
- Local pairing
- Local honey for khur-le (buckwheat pancakes)
- Unique dish
- Gentu, a flatbread made from river water and freshly ground buckwheat, cooked in ashes
- Local drink
- Ara, a local spirit distilled with cordyceps