Bhutan
In 1865, Britain and Bhutan signed the Treaty of Sinchulu, under which Bhutan would receive an annual subsidy in exchange for ceding some border land. Under British influence, a monarchy was set up in 1907; three years later, a treaty was signed whereby the British agreed not to interfere in Bhutanese internal affairs and Bhutan allowed Britain to direct its foreign affairs. This role was assumed by independent India after 1947. Two years later, a formal Indo-Bhutanese accord returned the areas of Bhutan annexed by the British, formalized the annual subsidies the country received, and defined India's responsibilities in defense and foreign relations. A refugee issue of some 100,000 Bhutanese in Nepal remains unresolved; 90% of the refugees are housed in seven United Nations Office of the High Commissioner for Refugees (UNHCR) camps. Maoist Assamese separatists from India, who have established themselves in the southeast portion of Bhutan, have drawn Indian cross-border incursions.

Bhutan is about half the size of Indiana. The climate varies from tropical in southern plains to cool winters and hot summers in the central valleys and severe winters and cool summers in the Himalayas.

Recipes

Cucumbers With Onion And Cheeses - Starter

Ingredients:
1/2 seedless cucumber [about 6 ounces, 170g], cut into 1 inch [2.5cm]
1 medium red onion [about 4 ounces, 110g] peeled and quartered
1/2 cup crumbled farmer cheese [about 3 ounces, 85g] _
1 medium fresh green chilli pepper [about 1/2 ounce, 15g], seeded and diced
Salt and freshly ground black pepper

Directions
Chop the cucumber coarsely with the metal blade of a food processor, 4 to 5 pulses. Add the onion and chop finely, about 5 pulses. Combine in a bowl with the remaining ingredients.


Tshoem - Main Course
(Beef & Mushroom Stew)

Ingredients:
1 large garlic clove [about 1/6 ounce, 5g], peeled
Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
1 stick unsalted butter [4 ounces, 110g]
1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
1/2 cup water [120ml]
1 teaspoon salt
2 medium fresh green chilli peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g]
stemmed Freshly ground black pepper

Directions
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds.
Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.