Bhutanese menu up

I have finally finished cooking the Bhutanese dishes I proposed to make months ago. It took me such a long time because I was actually fearing making them – hearing the heat (which made me seed the peppers in a couple of recipes) and the potential blandness. After all, how good can dishes with such few ingredients and no herbs or spices taste? I foud out – pretty darn good. Once again (it happened to me with Albanian and Belarussian cuisine before) my prejudices have been shown to be baseless.
The dish I cooked last night, a beef with mushroom curry, was particularly good so much so that I can imagine making it again for company. It was my first time cooking oyster mushrooms and I have to say I loved their texture, I’ll certainly use them again.
The menu is at

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