Sese Shamu Datsi: A Taste of the Himalayan Forests of Bhutan

It’s no surprise that Bhutanese can turn anything into a “Datsi” (Cheesy) concoction in our kitchen. From Kewa (potato) Datsi to Ema (Chili) Datsi, you can say we love a lot of cheese in our meals. To celebrate the late summer rains, today’s “Datsi Tsheum” (stew) will feature Sese Shamu (Chanterelles) as the main hero of the dish. We partner with ‘Homecooked by Chimmi’ to bring you the perfect Shamu Datsi – evocative of the himalayan forest drenched in August monsoon.

Photo by Homecooked by Chimmi


  1. Sese Shamu (Chanterelle Mushrooms)
  2. Fresh green chilies (6 to 8)
  3. One ball of local cottage cheese
  4. Garlic (5 to 6 cloves)
  5. Butter or oil ( 4 tablespoons)
  6. Salt
  7. Water (1 cup)

Photo by Homecooked by Chimmi


  1. Rinse the chillies and mushroom
  2. Cut the chillies, chop garlic and put them together in a pot
  3. Add the mushrooms, oil/butter.
  4. Add sliced cottage cheese on top
  5. Add salt
  6. Pour the cup of water and cook it for 10 to 12 minutes
  7. Wait for the cheese to melt properly before mixing
  8. Stir and mix the dish properly till a good portion of the water has evaporated
  9. Keep stirring till the mixture is nice and cheesy
  10. Serve with rice or buckwheat pancakes

Photo by Homecooked By Chimmi

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