Bhutan House

Spice Kitchen Graduates!

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Chefs Kamal and Geeta

Cuisine: Indian/Bhutanese/Nepali

Kamal and Geeta moved to Utah with their three children in 2010. They are originally from Bhutan, but lived in Nepal before their resettlement in the United States. When asked to describe Bhutan, Kamal’s face lights up as he describes the mountains.

Kamal first became interested in entrepreneurship while living in Nepal, where he had a small business. Kamal heard about Spice Kitchen Incubator as a business training program through a friend. Kamal and his wife Geeta joined Spice Kitchen Incubator in 2014 and have participated in events such as World Refugee Day and the Salt Lake Downtown Farmer’s Market.

Bhutan House Restaurant at 1241 East 8600 South in Sandy. They celebrated their grand opening on Oct. 7, 2017. Chefs Kamal and Geeta are the second Spice Kitchen entrepreneurs to open a restaurant! Bhutan House is a family affair; Kamal handles the business and can often be found cooking together with Geeta and their daughters.

Bhutan House features many tandoori dishes. In India, a popular method of baking, roasting and grilling is called tandoori, named after the tandoor (clay oven). Bhutanese tandoori has its own flavor. Historically, before and during the Mughal Empire, people used tandoor in Punjab, which is approximately 1,437 miles from Bhutan. This style of cooking was used for meats such as whole chickens and large chunks of lamb lowered in the tandoor on specially designed skewers. It is one of the most popular cooking methods in the Indo-Nepal-Bhutan region. The historic city of Lahore, with all the glamour and vitality of Paris, still offers the best tandoori food in the world. All tandoori meat dishes are first marinated in a special spiced yogurt marinade with a natural dye called tandoori rang added to give the meat a strong aesthetic appeal with its bright red-orange color. This coloring distinguishes a tandoori dish from all others. Tandoori meats are generally very moist and tender with a distinctive earthy aroma absorbed from the clay lining of the oven. Tandoor ovens were initially used for baking breads. In our kitchen, the dough is stretched, shaped and smacked onto the sides of the pit and baked in about 5-10 minutes in a Bhutanese style, served with plain butter.

Chefs Kamal and Geeta also sell at special events and through catering. They specialize in a variety of dishes including: Ema Datshi, Momos, Sekuwa, Thukpa soups, Indian Flat Breads, Tandoori, Pakorda and Samosas.

Call Bhutan House for reservations or to request catering: (801) 679-0945