If you think Bhutan has nothing culinary to offer to you, let me show you otherwise. Other than ‘Ema Datshi’, there are plenty of delicious and less spicy dishes such as ‘Kewa Datshi’ (potato curry), ‘Schamu Datshi’ (mushroom curry), or ‘Samchum Datshi’ (bean curry). Even exotic vegetables such as lichen or ferns are used in Bhutanese cooking, especially fried, and the selection of dishes. And you don’t have to eat rice all the time either. There are, for example, ‘Momos’ which are easiest explained as Bhutanese perogies that can contain different types of fillings. Vegetable ‘Momos’ contain a mixture of cabbage and onions, while non-vegetarian versions can contain beef or pork in addition to many other ingredients. Moreover, there are regional variations in the preparation of ‘Momos’. However, since ‘Momos’ contain no chili at all, Bhutanese generally do not eat them by themselves but serve them with a paste called ‘Ezay’ – which, as you probably guessed, is primarily made of ground up chili. Again, ‘Ezay’ comes in many variations: with or without coriander, or tomatoes, and other spices. The good thing about eating ‘Momos’ is that you determine how spicy your meal is.