As Bhutan opens its borders to the world again, HTSI food columnist @ajesh34 sets out on a culinary odyssey of the beautiful, mountainous country and finds a rich – and fiery – food culture: “People journey to the Land of the Thunder Dragon in search of many things. Beauty. Wonder. Enlightenment. They marvel at its largely untouched green vault and wildlife, including endangered species such as snow leopards, takins and red pandas. But they should also come for the food. Unique ingredients include fiddlehead ferns (naki), crow’s beak (a green pod-like vegetable) and shur kam (white-blanched sun-dried chillies that are just as spicy as the red variety)... and if you’re wondering why the pork here is so wondrously fatty, it’s because wild marijuana grows in abundance. The swine munch on the foliage and fall into long dopey slumbers...” Join him at link in bio. 📸 by @bluelightboldness and 📹️ by @ajesh34⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ #bhutan #landofthethunderdragon #dumplings ⁠