Flavors of the Dragon

• During breakfast you will be served Bhutanese tea and “desi”, rice with butter, sugar and other ingredients such as cardamom. Another alternative can be “shamday”, rice mixed with minced meat and spices. You can also taste “Thub”, porridge made of rice mixed with pepper. If you do not want hot (spicy) dishes, alterations can be made.

• After breakfast, we begin our journey to Haa and cross Chelela (Pass), Bhutan’s highest road point at an altitude of about 4,000 meters. The flora and fauna of the area will make your drive exciting.
• Haa is famous for its Hoentoe, aromatic buckwheat dumplings stuffed with turnip, greens, datsi (cheese), spin- ach and other ingredients. This is a dish that the people of Haa Valley serve when they celebrate a festival called as Lomba, the region’s New Year. Other than this, you can taste common Bhutanese dishes served with rice, such as pork, chicken, beef, yak and even fish delicacies. Another common dish is “Momo,” dumplings stuffed either with meat or cheese. We will visit regions of importance in Haa, such as the abode of Aap Chundu (protecting deity of the region.) We can feast on the valleys beauty, before retiring for the day.
• Night halt in hotel.

• After breakfast, begin your scenic drive from Haa to Thimphu through thick pine forests and beautiful mountain landscapes. En route, we will stop for lunch at a restaurant serving Indian cuisine, which is widely enjoyed and popular in Bhutan.

• Upon arrival in Thimphu, we will begin with sightseeing visits including the Memorial Chorten, built in memory of the Third King, Jigme Dorji Wangchuck, and Buddha Point for panoramic views of the Thimphu Valley. In the evening, enjoy the stunning night view of Tashichho Dzong illuminated against the sky. If you wish, we can also visit a local karaoke lounge to experience Thimphu’s light nightlife and enjoy some singing.
• Overnight at a hotel in Thimphu.

• Before we head to Punakha today, we will visit some of the iconic locations in Thimphu including the Takin Preserve, the home of National Animal of Bhutan, Paper Factory and the Simply Bhutan. Your journey to Punakha, which is about 3 hours, will then begin. In about 45 minutes, you will reach the Dochula Pass (3,100m), from where visitors on a clear day can have a breathtaking glimpse of the eastern Himalayan range that consists of snow-capped peaks with elevations ranging from 6000m to 7554m.

• Apart from this, the 108 stupas (chortens) at Dochula pass add to the beauty of the pass. The Pass is also exotic in flora and fauna. Before reaching Punakha/Wangdue, you will encounter several stalls on the way selling vegetables and Wang- duephodrang district’s specialty, locally called as “Maykhu”. This resembles a pancake and is made from beaten rice.
• Punakha was Bhutan’s capital until 1955 and is still home of the Chief Abbot during the winter months.
• Punakha Dzong (Fortress), built in 1637 by Shabdrung Ngawang Namgyal, stands like a giant ship on an ocean from afar. Build at the confluence of two rivers, Pho Chhu (male river) and Mo Chhu (female river). The Dzong is an epitome of Bhutanese architecture.
• Night halt will be at a hotel in Punakha

• After an early breakfast, we travel east crossing Pepela (Pass), traditionally the boundary between eastern and western Bhutan. We will stop for lunch at Chendebji, where a stupa resembling the one in Kathmandu stands. In what will be a buffet lunch, you will be served all dishes common in Bhutan, including the “Goep”(Tripe). Like most other meat dishes, it is cooked with plenty of spices, including chilies.
• En-route, we will visit Trongsa Dzong, one of Bhutan’s most historical fortresses, from where the unification of Bhutan surfaced. We will also visit the Ta Dzong, formerly a watch tower.

• Upon arrival at Bumthang, we will move into a hotel and proceed for dinner.
• Bumthang is Bhutan’s premier producer of buckwheat and thus, the district has a couple of special dishes made from buckwheat. The most famous include, “Puta”, which is served in the form of noodles. Curd is usually served with the dish.
• Another specialty is “Khuli”, Buckwheat pancakes, which is often served as an alternative to rice, along with ema-datsi.
• During dinner, you can have a taste of these dishes.

• Just as rice was and still is the staple food of western Bhutan, maize is associated with eastern Bhutan. Most families of eastern Bhutan dry corn kernels in bamboo shoots and then ground it coarsely to make ‘Kharang’, which is mixed with rice and served with curry. Kharang is a dish that is recom- mended for diabetic patients.
• A derivative of “Kharang” is “Kharang Bokpi,” flour that is produced during the making of “Kharang.” From Kharang Bokpi, one can prepare a special porridge called as “Yomri.” This is served especially as breakfast and as a dish for the sick who cannot take in solid food. One can also mix rice with the dish.
• You can try this dish during breakfast.
• After breakfast you can explore Bumthang valley, a blend of the abstract and concrete with innumerable legends surrounding the area.
• You will be visiting Kurje Lhakhang where the Great Indian Saint Guru Padsambhava subdued a local demon and left his body imprint on a rock. The other is Jamphel lhakhang, which was built in the 7th century by Songsten Goembo, the Tibetan Buddhist King. Jakar Dzong (the fortress of white bird) built in the 17th century by Tenzin Rabgay (the fourth Desi) is another famous landmark.
• You will also be visiting, Tamshing lhakhang built in 1501 by Terton Pema Lingpa (the founder of religious treasures). Kunchosum lhakhang and Membertsho (the flaming lake) are other places. Legend has it that Pema Lingpa discovered several religious text from the lake.
• Lunch will be served in a local restaurant, where you will find other special dishes of the east. One is the “Bokpi,” flour smashed and then cooked and fried for a few minutes. Based on the ingredient, you can have “Kharang Bokpi”, a corn derivative; “Khu Bokpi”, rice derivate and those made from buckwheat and even wheat. These are served as alternatives to rice, along with curry.
• Another dish is the “Bathu,” a semi-porridge consisting of small flour dumplings mixed and cooked in water consisting of bones. The flavor coming out of the bones make this disk special. Spices are also mixed and this dish is served especially when the weather is cold. It warms up the body.
• During lunch, you can try out these dishes, too.
• After lunch visit the cheese factory and take a stroll of Bumthang town.

• After breakfast, begin your scenic drive from Bumthang to Punakha (approximately 6 hours). The journey takes you across mountain passes and through lush valleys, offering beautiful views of forests, rivers, and traditional villages along the way. Upon arrival in Punakha, check in to your hotel and relax for the evening.
• Overnight in Punakha.

• After breakfast, visit Chimi Lhakhang, the famous fertility temple dedicated to the Divine Mad Monk, Drukpa Kuenley. Later, take a short walk across the Punakha Suspension Bridge, one of the longest in Bhutan, offering scenic views of the river and surrounding valley. The order of the actitvies cab be arranged based on the location of the accommodation. After the visits, drive to Paro, we will try Malaysian Dishes today at Asian Fusion Flavour and check in to your hotel for the night.
• Overnight in Paro.

After an early breakfast, embark on the hike to the iconic Tiger’s Nest Monastery (Taktsang), perched dramatically on a cliff 900 meters above the valley floor. The hike takes approximately 4–5 hours round trip and rewards you with breathtaking views and a deeply spiritual atmosphere. After descending we will have our lunch as Thai Dish &  return to your hotel for a well-deserved rest.

Overnight in Paro.

After breakfast, drive to Paro International Airport for your onward flight, carrying wonderful memories of your Bhutan journey.

Tashi delek! That’s if for your Bhutanese Culinary Adventure!