• US dollar: US dollars are widely accepted. Bhutanese currency is only needed for expenses personal in nature and buying small souvenir items.
• Credit cards: Visa, MasterCard and Visa Maestro are compatible with most ATMs in Bhutan, most of which are concentrated in Thimphu and Paro.
• Money exchange Banks and major hotels change major currencies.
• ATMs: The main banks operate ATMs that accept international cards such as Visa MasterCard. However, as the service it is not overly reliable, it is best to have other funds on hand.
• Western Union Money Transfer: Thimphu Post Office. This facility can receive transfer of funds from overseas, but cannot make payments from customers’ personal accounts.

Route permits are required to travel around Bhutan, and there are check posts in most districts east and north of Thimphu where you are required to produce these documents in order to proceed. Route permits are processed by your local tour operator on applying for your visa. These permits are issued by the immigration office in Thimphu (Northern end of Norzin Lam).

BY PLANE:

Plane travel is a fast and relatively safe alternative to tackling Bhutan’s twisty roads, but schedules are sparse and flights are cancelled at the drop of a hat. Druk Air and Bhutan Airways (aka Tashi Air) fly from Paro (Thimphu) to Yongphula Airport near Trashigang and Bathpalathang Airport in Jakar, Bumthang region, and to Gelephu close to the Indian border, in the southern central region.

BY BUS OR CAR:

The roads that cross the country are characterized by their twists, turns, and steep inclines, but despite the difficult topography, they are generally very well-maintained and safe. Local and inter-district bus services are not so comfortable and stop frequently. Your local tour operator will provide a vehicle and driver for the duration of your stay. This cost is included in the daily tariff. However, traveling by local or inter-district bus or taxi can also be organized. It is recommended that you drive in Bhutan only if you have experience driving in mountainous regions. The quality of road surface is variable with endless mountainous hairpin bends. It is recommended that you pack travel sickness tablets.

ROADS:

Due to the mountainous terrain, roads are frequently blocked by rock falls during the summer season. Therefore, it is best to avoid traveling long distances from the beginning of June to the end of August. However, if you must travel at this time, carry ample bottled water and snacks as if the landslide occurs it could take some time to clear the road.

At an altitude of 3750 m, the section of road that runs through the Thrumshingla Pass connecting Bumthang and Mongar is the highest in the country and offers some spectacular scenery. However, due to the steep sides of the valley it is especially susceptible to rock falls, so be prepared for long waits during the wet periods in particular.

EAT:

Rice is a staple with every meal; traditionally red rice, but white rice is now common too. Vegetable or meat dishes cooked with chili and/or cheese comprise the accompanying cuisine.

Bhutanese food has one predominant flavour – chili. This small red condiment is not only added to every dish but is also often eaten raw. So, if you don’t like spicy-hot food, make this abundantly clear before ordering a meal. Otherwise, you’ll be spending the next hour dousing your mouth with cold yoghurt or milk.

Bhutanese delicacies are rich with spicy chili and cheese. All the hotels, resorts and restaurants will offer delicious Bhutanese food, Chinese, Continental,and Indian cuisines.

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.

The following is a list of some of the most popular Bhutanese dishes:

• Ema Datshi: This is the National Dish of Bhutan. A spicy mix of chillis and the delicious local cheese known as Datshi. This dish is a staple of nearly every meal and can be found throughout the country. Variations on Ema Datshi include adding green beans, ferns, potatoes, mushrooms or swapping the regular cheese for yak cheese.
  
• Momos: These Tibetan-style dumplings are stuffed with pork, beef or cabbages and cheese. Traditionally eaten during special occasions, these tasty treats are a Bhutanese favourite.
  
• Phaksha Paa: Pork cooked with spicy red chillis. This dish can also include Radishes or Spinach. A popular variation uses sun-dried (known as Sicaam).
  
• Hoentoe: Aromatic buckwheat dumplings stuffed with turnip greens, datshi (cheese), spinach and other ingredients.
  
• Jasha Maru: Spicy minced chicken, tomatoes and other ingredients that is usually served with rice.
  
• Red Rice: This rice is similar to brown rice and is extremely nutritious and filling. When cooked it is pale pink, soft and slightly sticky.
  
• Goep (Tripe): Though the popularity of tripe has diminished in many countries it is still enjoyed in Bhutan. Like most other meat dishes, it is cooked with plenty of spicy chillis and chilli powder.

Vegetarian dishes:

• Ema-datsi. Ema means chili and datsi is a kind of cottage cheese, so ema-datsi is similar to jalapeños with cream cheese.
  
• Kewa-datsi. A potato, cheese and chili dish.
  
• Shamu-datsi. A mushroom, cheese and chili dish.

Kewa-datsi and shamu-datsi tend to be less hot than ema-datsi; all three dishes are generally served with rice.

• Mutter paneer. Though not a Bhutanese dish, this Indian staple of curried peas and cheese is readily available throughout Bhutan and is therefore an additional choice for vegetarians.
  
• Cheese momo. A small steamed bun that traditionally contained cheese, cabbage and sometimes onion. However, these days other vegetables, including green papaya, may be substituted for cabbage.
  
• Khuli. Buckwheat pancakes – a specialty of Bumthang. They are often served with ema-datsi as an alternative to rice.
  
• Puta. A dish of buckwheat noodles usually served with curd – a specialty of Bumthang

Imtrat run canteens that sell excellent Indian dishes along with tea from 9:30AM–4:30PM. The quality of the food is very good, while the price is low. The canteens are located throughout the country, especially along main highways.

DRINK:

• Ara. A local spirit brewed from rice or corn. It is popular in rural areas, and often served in restaurants, particularly at the start of meals, poured from a special vessel.
  
• Tea. Located next to the tea growing regions of Assam and Darjeeling, a steaming cuppa remains the popular drink in Bhutan, with both the butter variety (suja) and sweet milk kind (cha) readily available throughout the country. The butter tea is very traditional but has quite a strong flavor and is similar to Tibetan tea, while the sweet milk kind is very drinkable and is like Indian chai.
  
• Coffee. The coffee culture that has swept most of the planet is just beginning to creep into the country, and there are a few good cafes in Thimphu. However, for the most part, coffee in Bhutan means the instant variety and it is served simply white or black.
  
• Beer. The main local beers are from Bhutan Brewery (founded 2006), part of the Tashi Group conglomerate, and are sold in 650 ml bottles: Druk 11000 (8%) is cheapest and a lot of alcohol; slightly higher quality and lower alcohol are Druk Lager Premium (5%) and Druk Supreme (6%); none of these is particularly good. There is also sometimes Red Panda Weissbeer (wheat beer), which is rather good. Imported beers may not be available, as importing these is sometimes banned (to preserve foreign reserves).
  
• Whisky. There is some “Bhutanese whisky”, though it is neither Bhutanese nor straight whisky. Rather, it is blended whisky, made of imported Scotch malt whisky blended with grain neutral spirits: it is blended and bottled in Bhutan, but not distilled locally. These are produced by the Army Welfare Project in Gelephu, and the main brand is Special Courier, which is surprisingly drinkable.

All towns connected by motorable roads have hotels, though the standard varies considerably. International standard hotels are mostly found in tourist areas or major towns, while five star accommodation is only available in Paro, Jakar, Punakha, Gangtey and Thimphu.

The hotel rates shown on the city articles are only relevant to people who have residency, visa exemption (generally this only applies to Indian nationals) or who are visiting the country as an invited guest. Other visitors can only enter the country as part of a tour, for which the daily rates are set by the Bhutanese authorities at around US$250 per person per night irrespective of the hotel rates (except for very expensive hotels where a surcharge is added).

• Woven cloth. Bhutanese handwoven fabric is prized around the world, and is available stitched into clothing, wall hangings, table mats and rugs.
  
• Yathra. A brightly colored woven material made from wool and dyed with natural colors. It is sold in pieces or sewn into jackets, bags, rugs and wall hangings. Yathra is available in Thimphu and other cold areas, but is a specialty of the Jakar area.
  
• Dappa. Hand made wooden bowls. The halves of the bowl fit tightly together so they can be used to carry cooked food, which is their function in Bhutan. However, they also make excellent salad or cookie bowls. Dappa are a specialty of the Trashi Yangtse region, but can be purchased throughout the country.
  
• Bangchung. Small bamboo woven baskets with two tightly fitting halves. They are a specialty of the southern Bhutan, but available throughout the country.