Make Deepika Padukone’s favourite dish Ema Datshi at home

One glimpse at Deepika Padukone’s Instagram grid and you’ll quickly find out that she is a big-time foodie like most of us. A testament to her culinary adventures is her visit to Bhutan last year in April, where the Bollywood diva unveiled the hidden gems of the Land of the Thunder Dragon. Amidst the breathtaking landscapes and cultural escapades, Deepika couldn’t resist sharing her gastronomic delights with her followers. The focal point of her Bhutanese culinary affair was none other than Ema Datshi, which is hailed as the national dish of Bhutan.

Ema Datshi — a stew-like masterpiece — is a tantalising blend of fiery chillies and melted cheese, creating a symphony of flavours that satiate the taste buds. So, if you’re wondering how to recreate this delectable dish in your own kitchen, bloggers Dr Rupali and Saloni Tak took to Instagram to share its recipe.

Ingredients

• 4-5 large green chillies
• 1 cup of Bhutanese or any other mild cheese (feta or Swiss cheese can be used as substitutes)
• 1 large onion, thinly sliced
• 2 tomatoes, diced
• 3 cloves of garlic, minced
• 1 tablespoon vegetable oil
• Salt to taste

Method

1. Wash the green chillies and slit them lengthwise, leaving the stems intact. This helps to control the spiciness.
2. Heat vegetable oil in a pan over medium heat.
3. Add thinly sliced onions and minced garlic. Sauté until the onions become translucent.
4. Add the slit green chillies to the pan and continue to sauté for a few minutes. The chillies should be slightly softened but still have a crunch.
5. Add diced tomatoes to the pan and cook until they release their juices and become soft.
6. Cut the cheese into small cubes and add it to the pan. Stir continuously until the cheese melts and forms a creamy consistency.
7. Allow the mixture to simmer over low heat for about 5-7 minutes. This helps the flavours to meld together.
8. Season the Ema Datshi with salt according to your taste. Bhutanese cuisine often uses salt sparingly, so start with a small amount and adjust as needed.
9. Once the cheese has melted completely, and the mixture has thickened, your Ema Datshi is ready to be served.
10. You can garnish the dish with fresh cilantro or parsley for added flavour and a pop of colour.
11. Ema Datshi is typically served with red rice in Bhutan, but you can enjoy it with any type of rice or flatbreads.

 

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A post shared by Dr. Rupali Tak & Saloni Tak || Recipe Developer (@cookwith_drrupali) 

The spiciness of Ema Datshi can be adjusted by either using milder chillies or removing the seeds from the green chillies. Enjoy!

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