Bhutanese food is strongly shaped by Himalayan agriculture and a climate in which warming, substantial meals are especially welcome. Red rice, buckwheat, barley, vegetables, mushrooms, dairy, and meat are common, but chillies and cheese are perhaps the ingredients most strongly associated with the national cuisine.

Ema datshi, a preparation of chillies cooked with cheese, illustrates the bold character of Bhutanese food. Soups, dumplings, pork dishes, and buckwheat noodles provide further variety, while fermented and dried foods help communities preserve ingredients in mountainous regions.