Bhutanese food is a tantalizing blend of hot Himalayan flavours. Northern Indian cuisine mixes with the chillies of the Tibetan plateau and traditional recipes from Bhutan's villages to create sizzling and memorable tastes. Chanterelle mushrooms, apricots, asparagus, a wide variety of chillis and a host of spices grow in abundance in Bhutan's valleys.
These spices, fruits and vegetables are prepared with beef, chicken, pork, and dried yak or with each other to make dishes that resemble elements of both Chinese and Indian cuisine. Bhutanese dishes are traditionally served with ample portions of indigenous red rice. The food prepared for tourists is tempered to western taste. The tourism authority imported the knowledge of selected European hotel experts to improve the quality of food and beverage.