Where the Giants Roam

What is a Takin?

The takin is believed to be related to various species such as goats, sheep, cows, muskox, and moose. It belongs within the mammalian family Bovidae that also includes antelopes, oxen, sheep and goats, among others. The bovids include some of the most familiar animals on earth such as cattle. It’s found in the eastern Himalayas covering Bhutan and parts of northeastern India and southwestern China. Primarily in Bhutan, takins are in the large Jigme Dorji National Park, where it prefers high-altitude, forested valleys and, in winter, grassy alpine slopes.

The best place for visitors to see it is the Motithang Takin Preserve, in the hills on the outskirts of the capital, Thimphu. The story that resulted in the reserve was that some takins were kept in cages in a mini zoo in Thimpu, but the then Bhutanese king thought it improper for a Buddhist country to confine animals and ordered their release. However, the animals stayed in the surrounding area and roamed around the streets of Thimphu looking for food. The authorities then decided to keep them in the enclosed, forested habitat of Mothithang Takin Preserve.

In Bhutan, followers of Mahayana Buddhism believe in a cycle of rebirth. At monasteries around the country, you can find a large circular fresco of the Wheel of Life, showing six areas of rebirth; one being the takin. More colourful is the story of how the takin came into existence. According to legend, a Buddhist monk known as the Divine Madman – his name was Drukpa Kunley – was asked to perform a miracle. He requested a cow and a goat for lunch, and after eating them both, he created a animal from the goat’s head and the cow’s skeletonthe takin.

Soup of Tradition

Background

Ema Datshi is a signature dish that is present all over Bhutan, appearing within homes, restaurants, rituals and festivals as well as every meal. Ema Datshi translates chili cheese from the Dzongkha language. The dish is a combination of chili peppers, spices, and the nation’s delicacy, yak cheese. Chilis are not indigenous to Bhutan, but they have become an integral part of Bhutanese cuisine. It is tradition for the Bhutanese to introduce spice and chilies to their children since it is believed to increase both appetite, keep oneself stay warm, and in increments to condition them for a lifetime of chili consumption.

Ingredients

• 3-5 pieces of Bhutanese green chili, cut horizontally

• 3 cloves of garlic, preferably chopped

• 1 onion, sliced (use spring onions if you’re cooking with dried red chili)

• 2 tablespoons oil or butter

• 1 2-ounce ball homemade cottage yak cheese (cheese with light mold gives better flavor)

• Salt to taste

Recipe

• Wash the chili pieces and cut them into smaller horizontal pieces.

• Set a pan on the stove and fill it with ½ cup of water. Now throw chili, chopped garlic, sliced onion, salt, and butter in the pan. Sprinkle a ball of cottage cheese on top.

• Cover the pot and boil it on low flame for about 10 minutes. Stir and serve with red rice.