This tofu kebab couldn’t be simpler, you simply shaved a block of tofu, toss it in yogurt and spices and bake it. Put it in a pita or lavash with your choice of yogurt sauces, tahini sauces, and any mix of toppings and enjoy. We had this two ways, first with a tahini lemon sauce, pickles, sumac onions in pitas and the second way was with a hummus base, tomatoes, cucumbers, pickled onions and a little bit of thinned yogurt and they were both great. The smokiness of the tofu and the yogurt coating surprisingly mimic meat especially if you manage to get the tofu very crisp. You can prep everything ahead of time also making this a great throw together meal for a weeknight.

This is a delicious and comforting dish that is made with things I always have on hand (mostly spices, potatoes, and yogurt) but it does take a little bit of babysitting and foresight since the potatoes have to be boiled ahead of being fried. If you boil and peel potatoes the day before though this is a pretty quick and easy dinner. You can serve this with naan or rice and a salad or pickled vegetables to round it out into a full meal.

This is a homey and simple dish that is basically a cheese and potato stew. While a lot of Bhutanese food relies on many chilies this is only uses a few to flavor the dish with just enough heat to give it a light, almost sweet flavor. I found this dish very humble and simple but unfortunately that also meant it isn’t very flashing or tempting. I boiled it down a little more I think it usually is (as it seems to be served pretty watery) and added a little less cheese and found myself wishing that it had a little bit more flavor. I think this is an interesting template I might play around with in the future for how to cook potatoes though and its so easy that you should try it for yourself as well to taste a little bit of Bhutan at home.