“We travel not to escape life, but for life not to escape us.”
-Anonymous
BHUTAN
DESTINATIONS TO ROOT FOR !
Jigme Dorgi National Park
The Jigme Dorji National Park, named after the late Jigme Dorji Wangchuck, is the second-largest National Park of Bhutan. Jigme Dorji also contains sites of cultural and economic significance. Mount Jomolhari and Mount Jitchu Drake are worshipped as homes of the local deity. The fortresses of Lingshi Dzong and Gasa Dzong are sites of historical importance. The rivers Mo Chhu, Wangdi Chhu and Pa Chhu have their sources in the glacial lakes located in the park. Laya gewogs are the site of some of the most notable and precarious glaciers of Bhutan. Chief among the glaciers and glacial lakes within the park are Thorthormi, Luggye and Teri Kang.
Paro
Paro is a town and seat of Paro District, in the Paro Valley of Bhutan. It is a historic town with many sacred sites and historical buildings scattered throughout the area. The majour tourist sites include National Museum Of Bhutan, Drukgyel Dzong, Kichu Lakhang, Taktsang Monastery, Paro Dzong, Chele La Pass, Jangsarbu Lhakhang.
Samdrup Jongkhar
Samdrup Jongkhar is a town and seat of Samdrup Jongkhar District in Bhutan. There are several tourist spots in Samdrup Jongkhar. A little way outside the town you can find the Mithun Breeding Farm. The Samdrup Jongkhar Dratshang, the Zangdo Pelri, the Samdrup Jongkhar town and Dewathang are some of the other important places that the tourists can visit.
MUST TRY DISHES !
Ema Datshi
Ema Datshi is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from chili peppers and cheese; "ema" means "chili" and "datshi" means "cheese" in the Dzongkha language of Bhutan. Different varieties of chilies may be used: green chili, red chili, and/or white chili, which may be dried or fresh.
Goep
Goep in Bhutan are slices of tripe stir fried with dried chilies, green onions, and sometimes small vegetables, is an excellent dish. Goep in Bhutan are all the dried chilies that are included in this dish.
Red Rice
Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people. Bhutanese red rice is a red japonica rice. It is semi-milled—some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky.