In Bhutan, where mountain valleys meet monastery bells and chilli fields stretch across hillsides, food is more than nourishment—it is cultural identity. At the center of Bhutanese cuisine lies datshi, a cheese-based family of dishes that includes the well-known ema datshi (chilli and cheese). But one variation stands out for its comforting warmth and everyday presence: kewa datshi, Bhutan’s beloved potato-and-cheese stew.
Served in homes, roadside eateries, and spiritual gatherings, kewa datshi combines tender potatoes, rich local cheese, and the unmistakable Bhutanese love for chilli. Mild, hearty, rustic, and deeply fulfilling, it represents Bhutan’s connection to highland dairy life, terraced agriculture, and community dining.
🧀 What Is Kewa Datshi?
Kewa datshi is a potato and cheese stew cooked with Bhutanese green or red chillies. It is part of the broader datshi (cheese) category.
Key Elements
| Component | Description |
|---|---|
| Base Ingredient | Potatoes (kewa) |
| Dairy | Bhutanese fresh cheese (datshi) |
| Chilli | Green, dried red, or both |
| Texture | Creamy, silky stew style |
| Taste | Savory, mild spice, buttery dairy warmth |
| Serving Style | Hot, with red rice |
Unlike ema datshi, which is fiery, kewa datshi is comparatively mild—comfort food Bhutanese style.
🏔 The Cheese Behind Datshi
Datshi, the cheese used in kewa datshi, is typically fresh yak, cow, or sheep milk cheese. It is:
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soft-curd
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crumbly
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meltable
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tangy but clean
In Bhutan’s high-altitude villages, cheese is made daily and dried into chhurpi blocks for preservation. When rehydrated or used fresh, it becomes the foundational ingredient of datshi dishes.
🍲 Ingredients of Traditional Kewa Datshi
Every village cook has a slightly different version, but the fundamentals remain:
Base Recipe
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sliced potatoes
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fresh datshi cheese
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butter or oil
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onions (optional)
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garlic (optional)
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sliced chilli peppers
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salt
Variations
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tomatoes for acidity
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dried yak cheese for deeper flavour
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mushrooms for autumnal richness
Kewa datshi relies on very few ingredients—which is why cheese quality is everything.
🔥 Cooking Technique: Simple but Soulful
Step-by-Step Preparation
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Potato Simmering
Potatoes are sliced and simmered in water until soft but not mushy. -
Chilli Addition
Chilli slices are added early so that flavour infuses fully. -
Cheese Integration
Datshi is added at the last stage, melting slowly into a creamy sauce. -
Butter Finish
A final spoon of butter or ghee enriches texture and aroma.
The heat is gentle. Cheese is never boiled, ensuring it melts into silk rather than separating.
🌶 Spice Level: Bhutan’s Love for Heat
Although kewa datshi is milder than ema datshi, chillies still play a strong cultural role.
In Bhutan, chilli is:
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a seasoning
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a vegetable
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sometimes even a centerpiece
Locals enjoy kewa datshi with:
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fresh green chillies for grassy heat
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dried red chillies for smoky depth
Tourists often find the spice level bold—but for Bhutanese households, it is normal comfort food.
🏔 Cultural Significance
Kewa datshi goes beyond taste—it reflects:
1. Self-Sufficiency
Potatoes and dairy both thrive in Bhutan’s mountain climate.
2. Monastic Simplicity
Many monasteries serve vegetarian meals featuring datshi.
3. Community
Shared bowls, warm hearths, and highland hospitality define its presence.
4. Daily Cooking
Where ema datshi might be reserved for chilli lovers, kewa datshi is accessible to all.
It is a dish of villages, schools, pilgrim paths, and festival gatherings.
🍽 How Kewa Datshi Is Served
Always hot, always with Bhutanese red rice.
Common Accompaniments
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buckwheat pancakes (in Bumthang)
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red rice
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dried beef curry (for non-vegetarians)
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suja (butter tea)
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datshi-based side dishes
Modern Adaptations
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cheese fondue–style kewa datshi in tourist lodges
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mild versions without chilli for children
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organic farm-to-table presentations
Despite tourism influence, the soul of kewa datshi remains unchanged.
🌏 Global Comparison: What Does It Resemble?
| Dish | Similarity | Difference |
|---|---|---|
| Potato Gratin | cream + potato | kewa datshi uses fresh cheese, not cream |
| Raclette Potatoes | melted cheese | Bhutanese chillies add spice & earthiness |
| Irish Cheesy Mash | potato + dairy | kewa datshi is stew-like, not mashed |
It sits somewhere between fondue, gratin, and rustic potato stew, but with unmistakable Himalayan character.
🌱 Nutritional Profile
Per bowl (approx.):
| Nutrient | Estimate |
|---|---|
| Calories | 300–420 |
| Protein | moderate (fresh cheese content) |
| Carbs | high (potatoes + rice) |
| Fat | moderate, depending on butter |
| Calcium | strong presence |
| Spice Benefits | metabolism boost |
Kewa datshi is filling fuel for high-altitude life—designed for farmers, monks, and trekkers.
⭐ Final Overview
Kewa datshi is:
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creamy yet rustic
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spicy yet comforting
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simple yet deeply cultural
It reflects Bhutan’s highland dairy world, chilli devotion, and slow-simmered culinary philosophy. While ema datshi shouts, kewa datshi whispers—warmly, softly, familiarly.
It is Bhutan’s bowl of comfort in a land of clouds and peaks.
FAQs — Kewa Datshi
1. Is kewa datshi very spicy?
It is milder than ema datshi but still uses Bhutanese chillies.
2. What cheese is used in kewa datshi?
Fresh Bhutanese datshi made from cow, yak, or mixed milk.
3. Is kewa datshi vegetarian?
Yes, traditionally it is fully vegetarian.
4. Does the cheese melt like Western cheese?
It melts into a thick sauce rather than stretching like mozzarella.
5. How is kewa datshi eaten?
Hot, typically with Bhutanese red rice or buckwheat sides.
