Datshi

Datshi is a Dzongkha word for cheese in Bhutanese cuisine. It commonly refers to dishes in which cheese is the primary ingredient, most notably ema datshi, a stew of chilies and cheese that is widely regarded as Bhutan's national dish.

Datshi dishes are typically prepared with soft, fresh cheese made from cow or yak milk. The cheese is melted into a creamy sauce and combined with green or red chilies; tomatoes and onions are sometimes added. The heat level depends on the chilies used. Many regional and household variants include vegetables such as potatoes (alu datshi) or mushrooms (shamu datshi).

Datshi is a common everyday dish and a hallmark of Bhutanese hospitality, commonly served with red rice. As such, datshi recipes vary regionally and from family to family, reflecting local dairy production and chili varieties.