Ema datshi

Translating as ‘chilli’ and ‘cheese’, this intensely hot and spicy soup hails from Bhutan, where it is considered the national dish. It is also adored by Tibetans, who call it churu, or ‘rotten cheese’ soup.

The cheese that is actually used in this soup cannot be found outside Bhutan. It is a strongly flavoured local farmer’s cheese, with a unique texture that doesn’t dissolve in boiling water. Using feta as a substitute calms the flavours down a little — but remember, this dish is