Food Habits of the Bhutias:

Traditionally, rice (tho) with meat (shy) forms the staple diet of the Bhutias. Other popular foods are the tsampa, the thukpa, the momo, maize, flat rice, murai, zino yenten, gyathuk, the phakthuk which is good for winter and khudi. Beef and pork are the favoured meat though they also consume eggs, fish, chicken, mutton and sometimes buffalo meat. Dried beef is a Bhutia delicacy. Festivals are marked by preparations of several kinds of sweet and salted refreshments called the khabse and the fongui amcho. Like the Lepchas, the Bhutias are also fond of drinking the home-brewed alcohol called chhang (called chi by the Lepchas and janr by the Nepalese). In villages, food is generally cooked in animal fat and butter, whereas mustard oil or refined oil is preferably used by town dwellers. Butter tea is a popular beverage.

Some of the popular Bhutia cuisines are Bhom, Dhem,Chongbu, Phiyam, Lhakha, Kosa, Riku, Pako, Lobekyeu, Keuka, Keuma, Phicham, Senzam, Chhenyog, Khoo, Shyogkhoo, Khoodi, Genton, Phiboou, Thuko, Lepchong, Fito, Saiyon, Chhadungbiyasu, Khayerbiyasu, Lhem, Zero, Konchong, Gyari, Gyuma, Socha, Shyamo, Gyadu etc.

by Karma Sonam Bhutia