Kewa Datshi – Bhutan’s National Cheese Dish

Kewa Datshi is the national dish of Bhutan, a fiery and comforting potato and cheese stew. This iconic preparation features the unique local cheese called Datshi, a soft, fresh cow or yak milk cheese. Its distinct flavor and melting properties are essential to creating the dish’s signature creamy, spicy sauce that defines Bhutanese comfort food.

Distinctive Features

Kewa Datshi presents as a vibrant orange or red stew, its color derived from generous amounts of Bhutanese red chillies. The texture is thick and creamy, created by the melted Datshi cheese blending with the starchy water from the potatoes. It has a high humidity level, making it a moist and saucy dish rather than a solid cheese presentation. The consistency is smooth with soft chunks of potato that have absorbed the spicy, cheesy broth.

The cheese itself is a fresh, unaged variety with a high moisture content and mild, milky flavor. When cooked, it melts into a stringy, elastic consistency that binds the dish together. Its fat content provides a rich mouthfeel that balances the intense heat from the chillies. The overall flavor profile is a bold combination of dairy richness and assertive, lingering spice.

Cheese Varieties

The primary cheese used in authentic Kewa Datshi is Datshi, a fresh, unsalted cheese traditionally made from cow’s or yak’s milk. In western Bhutan, a slightly firmer version of Datshi is sometimes used, which holds its shape better when cooked. Eastern regions might use a cheese with a tangier profile due to longer draining times. Some modern variations incorporate processed cheese for extra creaminess, though this strays from tradition.

Another variety involves using a smoked Datshi cheese, which adds a deeper, earthy flavor to the dish. In areas with limited access to fresh dairy, a dried cheese called Churpi might be used after rehydration. The most common adaptation outside Bhutan involves substituting Datshi with farmer’s cheese or a mild feta. Each variation slightly alters the final texture and flavor intensity of the Kewa Datshi.

History and Traditions

Kewa Datshi originated in the high Himalayan valleys of Bhutan as a practical use for abundant dairy and potatoes. The dish emerged as a staple in Bhutanese cuisine during the 20th century with the introduction of potato farming. It represents the Bhutanese philosophy of balancing flavors, particularly the concept of “ema” (chilli) as a vegetable rather than just a spice. This dish is central to daily meals and is considered a national comfort food.

Bhutan’s isolated mountain geography fostered a unique dairy tradition based on yak and cow herding. The region is also famous for its red rice, buckwheat noodles, and extensive use of chillies in every meal. Kewa Datshi is traditionally served with red rice, which helps temper the dish’s significant heat. It is common in both humble family kitchens and festive gatherings, symbolizing Bhutanese hospitality and culinary identity.

Production Process

The production begins with making Datshi cheese from fresh, unpasteurized cow or yak milk. The milk is heated gently and coagulated using a natural culture or sometimes lemon juice. The curds are drained in muslin cloth for several hours, resulting in a soft, moist cheese without salt. This fresh cheese must be used within a few days to maintain its ideal texture and mild flavor for Kewa Datshi.

For the dish itself, potatoes are sliced and boiled until tender. Bhutanese red chillies, either fresh or dried, are sliced and sautéed in oil or butter. The cooked potatoes are added to the chillies along with water, and then chunks of Datshi cheese are stirred in. The mixture is simmered until the cheese melts completely into a creamy sauce that coats the potatoes. No thickeners are used besides the natural starch from the potatoes and the melting properties of the cheese.

Wine or Beverage Pairings

Traditional Bhutanese pairing involves drinking Suja, a salted butter tea, with Kewa Datshi. The rich, salty tea helps cool the palate from the dish’s intense heat. Ara, a local alcoholic beverage made from rice, maize, or wheat, is also commonly served. Its slight sweetness and potency provide a contrasting balance to the spicy, cheesy flavors.

Internationally, a slightly sweet German Riesling works well by countering the spice heat. A cold, crisp lager beer also complements the dish by refreshing the palate between bites. For non-alcoholic options, a sweet lassi or mango juice provides a cooling effect. The high fat content of the cheese calls for beverages that can cut through its richness while managing the chilli heat.

Suitable Fruit and Vegetables

Kewa Datshi is primarily served with potatoes as its main vegetable component. Fresh cucumbers or radishes served on the side provide a cool, crunchy contrast to the hot stew. Lightly steamed green beans or spinach can be added directly to the dish for variation. Tomato is sometimes included in the recipe itself, adding a slight acidity that balances the richness.

For fruit pairings, sliced apples or pears offer a sweet, crisp counterpoint to the spice. Mango chutney or fresh pineapple can be served as condiments to provide sweetness. In Bhutan, green mango pickles are a common accompaniment that adds tanginess. These fruits and vegetables help create a more balanced meal when enjoying the intensely spicy Kewa Datshi.

Suitable Meat and Fish dishes

Kewa Datshi is typically a vegetarian dish but is often served alongside meat preparations in Bhutanese meals. Pork dishes like Phaksha Paa (pork with red chillies) complement the cheese stew with their rich flavor. Dried beef or yak meat preparations provide a chewy texture contrast to the soft potatoes and creamy cheese. Fried river fish is another common accompaniment, its crispness contrasting with the stew’s soft texture.

Chicken curries with fewer chillies can balance a meal that includes spicy Kewa Datshi. Momo dumplings filled with meat are often served as a starter before the main cheesy dish. Smoked sausages or ham can be added directly to the Kewa Datshi for a heartier version. These protein additions help make the spicy cheese dish part of a more substantial meal.

Presentation

Kewa Datshi is best served immediately after cooking while still hot. It should be presented in a deep bowl or traditional wooden container called a dapa. The dish needs no special cutlery for preparation beyond a large spoon for serving. For eating, Bhutanese typically use their right hand to mix it with red rice, though spoons are also acceptable.

The ideal serving temperature is hot, around 60-70°C, to maintain its creamy consistency. It should be garnished with fresh cilantro or spring onion slices for color contrast. The presentation should show the creamy orange sauce enveloping the potato pieces. Always serve with a separate bowl of red rice and perhaps a small dish of extra chillies for those who want more heat.

Recipe Ideas

Classic Bhutanese Kewa Datshi

This authentic recipe stays true to traditional Bhutanese preparation methods. It requires sourcing proper Bhutanese red chillies for authentic heat and flavor. The dish comes together quickly once ingredients are prepared, making it ideal for weeknight meals. Its comforting quality makes it perfect for cold weather dining.

The key to success lies in not overcooking the cheese once added. The potatoes should be tender but not mushy, providing texture contrast. This version uses minimal ingredients to highlight the purity of flavors. It represents the essence of Bhutanese home cooking at its simplest and most delicious.

• 500g potatoes, peeled and sliced
• 200g Datshi cheese (or farmer’s cheese), cubed
• 8-10 dried Bhutanese red chillies
• 1 medium onion, sliced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1 tablespoon oil or butter
• Water as needed
• Salt to taste

1. Soak dried chillies in warm water for 15 minutes until softened, then slice.
2. Heat oil in a pot and sauté onions until translucent.
3. Add garlic and sliced chillies, cook for 2 minutes.
4. Add potatoes and tomatoes, stir to combine.
5. Add enough water to barely cover potatoes, bring to boil.
6. Reduce heat and simmer until potatoes are tender (15-20 minutes).
7. Add cheese cubes and stir gently until melted into a creamy sauce.
8. Season with salt if needed (cheese may be unsalted).
9. Serve immediately with red rice.

Modern Kewa Datshi with Greens

This contemporary interpretation adds nutritious greens to the traditional recipe. It maintains the essential character of Kewa Datshi while increasing its vegetable content. The greens provide additional texture and nutritional value to the dish. This version appeals to health-conscious diners without sacrificing authentic flavor.

Spinach or Swiss chard work particularly well as they wilt beautifully into the cheesy sauce. The cooking process remains largely unchanged from the traditional method. This adaptation demonstrates how Kewa Datshi can evolve while respecting its culinary origins. It offers a slightly lighter take on the classic rich dish.

• 400g potatoes, peeled and sliced
• 150g Datshi cheese, cubed
• 200g fresh spinach or Swiss chard
• 6-8 dried red chillies
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• ½ teaspoon turmeric (optional)
• Water as needed

1. Prepare chillies by soaking and slicing as in traditional recipe.
2. Heat oil and sauté onion until soft, add garlic and chillies.
3. Add potatoes and turmeric if using, stir to coat.
4. Add water to cover potatoes, simmer until nearly tender.
5. Add greens and cook until wilted (3-4 minutes).
6. Stir in cheese cubes until melted into creamy sauce.
7. Adjust consistency with more water if too thick.
8. Check seasoning and serve hot with rice or bread.

Similar Cheeses and Alternatives

Datshi cheese most closely resembles Indian Paneer or Latin American Queso Blanco in texture and melting properties. These fresh, acid-set cheeses share the same mild flavor and ability to hold shape when cooked. Mexican Queso Fresco offers a slightly saltier alternative that still provides good melting characteristics. For a richer version, Italian Ricotta Salata provides a similar texture with more pronounced saltiness.

French Fromage Blanc can work as a substitute though it is softer and more spreadable. Bulgarian Sirene cheese offers a closer textural match but with a saltier profile that requires recipe adjustment. When no alternatives are available, a combination of mozzarella and ricotta can approximate the stringy melt and creaminess of Datshi. Ultimately, the unique qualities of authentic Datshi cheese remain difficult to perfectly replicate outside Bhutan.