Drukyul wine

 3.Peach wine

The name of this Bhutanese Wine – Zumzin gives you a playful vibe. The wine itself is a product that is made of a natural blend of peach wine, mineral water, and flavor. Zumzin Peach wine has its own special characteristic coming from natural, pure and ripe peach flavor which definitely leaves a deep impression in drinkers whenever they take a sip. If you have a chance, just try the strawberry version; however, it is too sweet to me.
Price: Nu 100

 

 4. K5 Blended Scotch Whiskey

The special Whiskey – K5 was first produced in 2008 as well as named after the King of Bhutan and is the most popular and the best whiskey in Bhutan. The whiskey is blended from the 8 to 12-year-old malts which are distilled in Scotland and aged in Bourbon and sherry casks. In my very first Bhutan vacation, I had an opportunity to try this drink as my guide brought in this fine whiskey to me. I don’t know how to describe its flavor as it is something uncanny that I have never known before. However, I highly recommend this special drink for you.

 

Drukyul wines

 2. Ara(local wine)

Ara is most commonly made from rice or maize at private homes or farms. Ara may be either fermented or distilled,and in Bhutan is only legally produced and consumed privately. Ara production is unregulated in both method and quality, and its sale is prohibited in Bhutan.Ara is also produced for religious purposes, especially in eastern Bhutan, where it serves as a Lhasoel offering on certain auspicious days.Ara is also believed to chemically ward off snakes, and is sometimes carried by children for protection.

 

 

 Consumption

Ara is usually consumed hot. It may be served neat, with smooth additives like Butter or poached and Rice.

How Ara is made in Bhutan?

 

Extra things in Drukyul apart from Tea and Snacks

Apart from tea and Snacks we have tasty and different kind of  home made wine

 Types of Drukyul wine 

1.  Changköl: A rice wine 

Is an alcoholic porridge/ rice wine popular throughout Bhutan. It is served during ceremonial occasions and is considered a special food; it is never consumed as a proper meal. Known as nagpa in central parts of Bhutan, it is made from a variety of cereals, and prepared and served in a number of different ways.And it is also famous in Tibet

 

 Changköl  can made from wheat, barley, millet, or rice. In the case of wheat and barley, the grains are first roasted in a pan and then ground into a flour to make kapché (དཀར་ཕྱེ་) or roasted barley/wheat flour, which Bhutanese often eat with tea. The kapché is then cooked in water and mashed to the consistency of soft dough. The dough is then spread out on a mat and yeast is added to it. Yeast is often made with maize, millet, a bark of a creeper, and a small amount of a good yeast sample. Today, people also used ready-made imported yeast.

How to make Changköl?

 

 

 

Drukyul Khabzay

4. Khabzay

 Bhutanese make khabzey especially during Losar(New Year) and it is considered especial for any celebration or occasion. These Khabzey can be  sweet or salty. 

Recipe

Need to be very careful when cooking khabzay. The hot oil is extremely dangerous and you don’t want it to splash on you. The utensils we use should be  free of water, as the water will pop in the hot oil.

•   4 cups all-purpose flour
• 1/2 cup sunflower oil (or any cooking oil. For softer khabzat, use a little more oil.)
• 1/3 cup sugar  (more sugar if you like ).Or,  can also make sugar-free khabzay by  leaving the sugar out.)
• 1 cup milk
• 1 quart of sunflower oil for deep frying 
  
  Preparing khabzay Dough
  Dissolve the sugar in 1 cup of warm water Combine flour, oil, sugar   Mix everything together to make a smooth ball of dough and Knead the dough for   several minutes. Roll out the dough to about a 1/4 inch thickness. (When you roll it out you can put a little flour down on the rolling surface so that  it won’t stick, but not much. If you put too much extra flour, it will make the dough suck up too much oil while cooking.)
   Cut the dough in strips (maybe about an inch or a little less), then cut those strips into diagonal pieces. Try to make the pieces the same size, so that it can cook at the same rate. Slice a slot in the middle of each piece of dough. Pull one corner of the piece of dough through the slot in the middle, creating a twist. You can make any shape from this.
•  
  
  
  
  Cooking Process
   Pour 1 quart of sunflower oil into a large, deep pot or pan and heat the oil on until it starts to smoke a tiny bit. The oil  will be hot enough when you can drop one piece of dough into the oil and it pops up to the surface right away. Carefully lower the khapse dough pieces into the oil. You will need to make multiple batches, and it is better if you don’t fill the pot or pan too full of dough pieces. Fewer khapses in one batch is better. Cook the khapse on high heat until golden brown, moving them around fairly often, and very gently, with a long-handled utensil. They cook pretty fast in  few minutes. Remove the khapse from the oil with a slotted spoon or large straining utensil, letting the oil drain over the pan. Cooked khapse can be kept on paper towels as to absorb as much as possible of the oil.
  
  
  

Drukyul Snacks

 

3. Jasib (beaten rice)

Jasib is a rice version of beaten maize with the same technique but beaten rice is softer compared to beaten maize snack.

4. Sip Ngo Ngo(Fried Beaten maize) 

Sip ngo ngo is the Fried Beaten rice. Method for making the sip ngo ngo is same like Gayzasip but here you have to add little extra that is frying the Beaten Maize until is is deep fried compared to gayzasip other one called sip ngo ngo is tasty.

 

Types of Drukyul Snacks

 2. Gayzasip/sip(Beaten Maize)

Gayzasip is very popular amoung both old and young people in the Bhutan because Beaten maize was ancient Snacks.Actually the Gayza means Maize and the snacks is called as Gayzasip. It is also very easy to make the snack.

Recipies to make sip or Gayzasip

Dried maize is soaked in water to make it soft. Fresh maize need not be soaked in water. Once the maize gets softened, water is drained out.

Maize is then roasted in a pan and beaten in mortar made of rock or wood with a long wooden pestle. With arrivals of machines, machines are used to beat the maize.

Type of Drukyul Snacks

                      Type Of Snacks in Bhutan

 

1.Zaw( Toasted rice)

 The common And fomous snack food is zaw (toasted rice).Zow, crunchy roasted rice served to guests and weary travelers in Bhutan, is usually made from heirloom red rice that has been semi-milled. Here, the addictive snack is made with unpolished Bhutanese red rice imported to the US, and also with white basmati.

 

 

Recipes to Make Bhutanese Famous Snacks Called "Zaw the Roasted puffed rice"

To make 3 to 4 cups of Zaw (Roasted puff rice)



Ingredients:


3 cups raw Bhutanese red rice or White rice

 

 

Preparation:


Put the rice in a large bowl and add plenty of cold water. Let it soak overnight or at-least for 8 hours.

Pour the rice into a large strainer and put the strained rice onto a clean dishtowel. Spread the grains in a thin, even layer and let it air dry for half an hour. Over medium flame, heat a cast iron or skillet.When the pan is hot, reduce the heat slightly and add the rice. Stir continuously until the grains begin to change color and are crunchy almost all the way through.

 

 And Finally your "Zaw" is ready!

 

Recipe Video For Making Zaw 

 

 

TSHERINGMA HERBAL TEA& Bhutan Cordyceps green tea

 3. TSHERINGMA HERBAL TEA

 

 

Tsheringma is a herbal tea made in Bhutan. The name is derived from the Bhutanese goddess of longevity, wealth and prosperity.

It is taken as Bhutanese traditional medicine. The tea consists of two ingredients: the first is the petals of the safflower plant (Carthamus tinctorius) known as gurgum, and the second ingredient is the root bark from the plant, Cinnamomum tamala (known locally as shing-tsha), which gives the beverage flavor.

 

4. Bhutan Cordyceps Green Tea

 

Naturally Cordyceps Tea

Presenting a delicious way to enjoy the benefits of the revered Bhutanese Cordyceps Sinensis mushrooms. Individually handpicked at over 4000 meters from the Himalayan mountains of Bhutan, these natural Cordyceps mushrooms are turned into powder and blended artfully with Green Tea.

Tea (Types & method of Drukyul tea)

 

                         Types of Drukyul tea

 

1. SUJA(Butter tea)

 

   

         

 Suja, literally translated to mean churned tea, is the Bhutanese name for butter tea, a type of tea quite popular in the Himalayan regions of Nepal, India, Tibet and Bhutan.In the olden days, preparation of Suja was quite the task and a wooden churner was used to churn the butter for the tea. These days, a simple blender does the trick and with tea leaves available in little packets for sale in the market, making suja is easier than ever before.

For most Bhutanese, tea is the go to drink with every meal for any occasion and Suja is especially a must for celebrations like Losar (Bhutanese New Year), weddings, and for religious events and rituals.

 

 

2. Nga Jaa (Milk tea)
 

 

The term "milk tea" refers to any tea drink with milk added. It can be as simple as a splash of milk in a hot cup of tea, or it can be a complex recipe including various ingredients, like the popular bubble tea. Milk tea is enjoyed throughout the world as both a hot and cold beverage.

 

 

Bussiness of Drukyul Tea and snacks

        

The Druk  is the "Thunder Dragon" of Tibetan and Bhutanese mythology and a Bhutanese national symbol. A druk appears on the flag of Bhutan, holding jewels to represent wealth.

 In Dzongkha, Bhutan is called Druk Yul "Land of Druk", and Bhutanese leaders are called Druk Gyalpo, "Thunder Dragon Kings". During the Bhutanese mock election in 2007, all four mock parties were called the Druk  Party. The national anthem of Bhutan, Druk tsendhen, translates into English as "Kingdom of Druk".

The druk (also known as a "duk" or "dug") was adopted as an emblem by the Drukpa Lineage, which originated in Tibet and spread to Bhutan.

So basically In Bhutan there is a Bhutanese various tea and snack served to guest or for self consumption.

Introduction 

Tea 

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over Cured or fresh leaves of the , Camellia Sinensis. so as i have mentioned in above line tea is beverage that is prepared in a numerous way. Tea is famous around the globe, including Bhutan, so in Bhutan there are different type of tea and there is also various ways or method to prepare the Drukyul Teas.

 

Drukyul Snacks

 

A snack is a small service of food and generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. In Bhutan, Snacks is very popular when having with Bhutanese tea.There is a lot when it comes Drukyul snacks in Bhutan.