Tshechu is going on in Bhutan right now. This was the festival I attended last year.
A bhutanese dish which is potatoes and chilies cooked in cheese usually served with rice.
This was the best barbecue I’ve had with whiskey marinated Lamb and a freshly caught fish from the river. We didn’t manage to catch anything ourselves besides stones so we got some professionals to help with the fishing. Utsu managed to take over as the butcher this time.I also tried Tongba (http://en.wikipedia.org/wiki/Tongba), millet based alcoholic beverage, for the first time. It’s drunk warm and refilled with warm water to make a heterogeneous millet mixture. It’s one hell of a nice drink and a sweet high. We didn’t manage to get the actual bamboo container in which it is actually supposed to be had, so managed with something that we managed to find around Kaka’s farm house. The straw has a special valve, kind of perforated, which filters the millet out. We got one from the nice villagers around there.
Next day we went over to Salami and this was the view of the farm house we stayed last night. I thought the fan was running the whole night and turns out it was actually the sound from the river.