PEOPLE
 The Bhutanese population is made up of three main ethnic groups, the ‘Ngalongs’ [the early risers to religion] settled in the west, the ‘Sharchops’ [the inhabitants of the eastern region] and the ‘Lhotshampas’ [the people living in the south]. Before the arrival of Buddhism to Bhutan the people were known as the ‘Monpas’ or the followers of Bon religion. The origin of the Ngalongs can be traced to Tibet whereas the Sharchops are supposed to have come from the northeast state of Arunachal Pradesh in India. The Lhotshampas are natives of Nepal who had migrated to Bhutan in the early part of the 20th century. Apart from these three dominant ethnic groups other sub-groups are Layaps in the northwest, Brokpas in the northeast and Doyas in the southwest of Bhutan. The Bhutanese people are very friendly, modest, courteous and hospitable. They have a great sense of humor. The degree of equality enjoyed by Bhutanese women is truly amazing. The women do not face any form of discrimination, be it political, economical or social. Under the Bhutanese law women are treated at par with men. The Bhutanese men wear their traditional dress known as the ‘Gho’. It is a long robe tied at the waist by a small belt. The women wear the ‘Kira’, an ankle length costume made from colorful woven fabrics with traditional designs and patterns. They also wear the ‘Kabney’ or the traditional scarf for males and ‘Rachu’ for females.
FOOD
The staple diet in Bhutan is rice accompanied with a spicy curry of chilly and cheese called ‘emadatsi’. People at higher altitudes eat ground wheat. Bhutanese foods are usually either hot or spicy. Meat and meat fats are considered a specialty in Bhutan. Almost all stews contain a little meat or bones. Yak meat and pork are the favorites of people residing in the northern and western part of the country. Beef and chicken are also consumed. ‘Phagsha- sikampa’ a dish made from dried slices of pork meat stewed with dried chilies and radishes, is a delicacy second only to emadatsi.Fresh soft cheese is an important ingredient in preparing Bhutanese dishes and is used to make sauce in which many vegetables like potatoes, beans, mushrooms, asparagus and eatable ferns are sauteed. Today, hotels around the kingdom have employed trained chefs who can prepare both western and oriental cuisines. Eating is a serious business in Bhutan every meal includes a series of rituals and etiquette.
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