Best time to visit

The best time to visit Bhutan is during the spring (March to May) and autumn (September to November) when the weather is pleasant and clear, making it ideal for trekking, sightseeing, and attending festivals. Spring brings blooming rhododendrons and vibrant landscapes, while autumn offers clear skies and the famous Thimphu and Paro festivals. Winter (December to February) can be cold, especially in higher elevations, but it’s a good time to visit the lower regions. Summer (June to August) is the monsoon season, which can bring heavy rains and leeches on trekking paths, though the valleys are lush and green.

What to expect

Language: The official language of Bhutan is Dzongkha. English is widely spoken and used as the medium of instruction in schools, making it relatively easy for tourists to communicate.

Currency: The official currency of Bhutan is the Bhutanese Ngultrum (BTN).

Safety: Bhutan is considered one of the safest countries for travelers. Crime rates are very low, and violent crime is rare. Petty theft can occur, but it's uncommon. It's always wise to exercise normal precautions, such as safeguarding personal belongings and avoiding isolated areas at night. Bhutan also has strict regulations to preserve its culture and environment, so visitors should respect local customs and rules.

Cuisine: Bhutanese cuisine is characterized by its use of chilies and cheese, with rice (primarily red rice) and buckwheat as staple foods. Some popular dishes include: Ema Datshi: The national dish made from spicy chilies and cheese, often served with rice. Phaksha Paa: Sliced pork cooked with spicy red chilies and radishes or spinach. Momos: Dumplings filled with meat or vegetables, often served with a spicy dipping sauce. Goep: A dish made from tripe (stomach lining) cooked with chilies and other spices. Hoentay: Buckwheat dumplings filled with cheese, spinach, and turnips, typically enjoyed in the Haa Valley. Ara: A traditional alcoholic beverage made from rice, maize, millet, or wheat.