Farmers markets are bursting with all kinds of peppers and chilies, and on the grill these spicy or sweet fleshy fruits are a delight for a barbecue party. You can keep it simple of course, but fooling around with tastes and techniques is fun and rewarding. In my book “Some Like it Hot,” there is a recipe for chilies and onions with boiled cheese called ema datshi (also spelled ema datsi in some areas of Bhutan). The recipe comes from a Bhutanese native, Kunzang Namgyel, who says that if you’ve been to Bhutan and not eaten this you have not been to Bhutan. Bhutan is a tiny kingdom nestled in the Himalayan Mountains between China and India. I’ve never been to Bhutan, but whenever National Geographic has a Bhutan story I’m ready to hop on the next plane. READ MORE
Himalayan Heat with Chilies from Bhutan
September 3, 2013 by Leave a Comment
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