Blog

Bhutanese Traditional Hot Stone Bath uses river rocks that therapists place in water where they crack and steam, releasing key minerals and relieving deep-set aches. It is available at most major hotels and local bath houses.

"This tiny country in the Himalayas has become a model for sustainable travel with the number of visitors (and daily traveler fees they pay) calibrated to preserve the delicate balance between preservation and revenue. Tourism is far from discouraged, however; new projects are making the country more accessible..." 

Today (March 20th), the world celebrates "World Happiness Day", the newest worldwide occasion, declared by the United Nations just late last year. It is a gift from Bhutan, inspired by its philosophy of Gross National Happiness (GNH).

Bhutan has four seasons and spring is perhaps one of the most beautiful, when flowers bloom and the stringent cold subsides.

The most distinctive characteristic of Bhutanese cuisine is its spiciness. Chillis are an essential part of nearly every dish and are considered so important that most Bhutanese people would not enjoy a meal that was not spicy. Rice forms the main body of most Bhutanese meals. It is accompanied by one or two side dishes consisting of meat or vegetables. Pork, beef and chicken are the meats that are eaten most often. Vegetables commonly eaten include Spinach, pumpkins, turnips, radishes, tomatoes, river weed, onions and green beans. Grains such as rice, buckwheat and barley are also cultivated in various regions of the country depending on the local climate.