Whip Up Local Dishes at COMO Uma Bhutan’s Cooking Classes

The experience is available as part of the six- and seven-night Himalayan Explorer itineraries, which include stays at the brand’s twin lodges at Paro and Punakha.

It’s also a chance to learn age-old cooking techniques with utensils handmade in Tshering’s home village.

Returning home after nearly a decade spent working at COMO properties in the Caribbean and the Maldives, Bhutanese chef Tshering Lhaden has rolled out a half-day cooking class at COMO Uma Bhutan.

The experience is available as part of the six- and seven-night Himalayan Explorer itineraries, which include stays at the brand’s twin lodges at Paro and Punakha.

After touring the organic vegetable garden at the Punakha property, guests will create local dishes such as yak-milk yogurt, buckwheat noodles, and ema datshi—a fiery combination of fermented yak cheese and chili. It’s also a chance to learn age-old cooking techniques with utensils handmade in Tshering’s home village.

More information here.

This article originally appeared in the October/November 2018 print issue of DestinAsian magazine (“The Himalayan Hearth”).

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