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Breads and dips rotate at every meal, too—ezay, a ubiquitous Bhutanese chili condiment made with tangy local tree tomatoes, was especially memorable.—
Condé Nast,
Condé Nast Traveler,
6 May 2026 Other regional flavors — sugarcane juice, jams made from the endemic tree tomato — are increasingly part of the lodge’s culinary repertoire.—
Mary Holland,
Travel + Leisure,
29 Sep. 2024