Delicately-flavoured Narang roll, spicy Zhingtshey Ezay, and sumptuous Kogay, are in the list of traditional Bhutanese cuisines that could vanish from the country’s menu forever.
A Trainer and Chef, Chogyal, during a culinary training being conducted in Trashigang, said over 15 traditional Bhutanese cuisines could disappear.
He said lack of commercial value and laborious process involved in making these cuisines are contributing to their disappearance.
The list also has; Nya Jurem, Khaja or Chuja, Meto Hontsey Thup, Drethug, Drothug, Yonde Hogye, Tap Tem Ezay, Kha Tshem, Phaksha Lampeytang Solgay, Ko Paa, Norsha Nyazam and Juma Paa.
“One reason for the decline is because of the food being served in the hotels. In small hotels, we get food such as rice, Paa or Emadatshi, the ones we eat every day. Bigger hotels are more interested in serving continental food.”
Chogyal, who will be starting traditional culinary training institute, is teaching about 40 hoteliers and cooks in Trashigang prepare about 65 different Bhutanese dishes.
He said difficulty to get ingredients also poses threat to the survival of some cuisines
Meanwhile, some 30 hoteliers from Samdrup Jongkhar and Pema Gatshel are also being trained to prepare Bhutanese culinary in Samdrup Jongkhar.
Such training will be conducted in all the dzongkhags.
