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Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations (indigenous New Year), which are held on the 29th day of the 10th month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and on the 29th day it is cooked. Long ago, Hoen-tey was only made on Lomba or specially to celebrate Lomba. Nowadays, however, it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.\n● Buckwheat flour \n● A bunch of beet leaves\n● Turnips\n● Local butter\n● Fermented local cheese\n● Ginger\n● Clove of garlic\n● Wild black pepper\n● Chili powder\n● Walnut (optional)\n● A few stalks of green onion\n● Salt

The new ger warming feast is conducted when the marriage ceremony carried out or when some families renew their gers. The new ger warming feast starts as soon as the new ger is erected and the head of the family ties a khadag (sacred scarf) to the toono (crown of the ger). During the ger-warming feast the words of blessing are uttered and milk is sprinkled upon the crown, uni and khana (latticed wall of ger). When the blessing ceremony is over, the best pieces of meat are offered to the fire. Four pieces of cheese are placed in four directions under the vault of the ger. This type of custom of blessing a new ger is linked to ancient fire-worship practices.

The new ger warming feast is conducted when the marriage ceremony carried out or when some families renew their gers. The new ger warming feast starts as soon as the new ger is erected and the head of the family ties a khadag (sacred scarf) to the toono (crown of the ger). During the ger-warming feast the words of blessing are uttered and milk is sprinkled upon the crown, uni and khana (latticed wall of ger). When the blessing ceremony is over, the best pieces of meat are offered to the fire. Four pieces of cheese are placed in four directions under the vault of the ger. This type of custom of blessing a new ger is linked to ancient fire-worship practices.

The new ger warming feast is conducted when the marriage ceremony carried out or when some families renew their gers. The new ger warming feast starts as soon as the new ger is erected and the head of the family ties a khadag (sacred scarf) to the toono (crown of the ger). During the ger-warming feast the words of blessing are uttered and milk is sprinkled upon the crown, uni and khana (latticed wall of ger). When the blessing ceremony is over, the best pieces of meat are offered to the fire. Four pieces of cheese are placed in four directions under the vault of the ger. This type of custom of blessing a new ger is linked to ancient fire-worship practices.

The new ger warming feast is conducted when the marriage ceremony carried out or when some families renew their gers. The new ger warming feast starts as soon as the new ger is erected and the head of the family ties a khadag (sacred scarf) to the toono (crown of the ger). During the ger-warming feast the words of blessing are uttered and milk is sprinkled upon the crown, uni and khana (latticed wall of ger). When the blessing ceremony is over, the best pieces of meat are offered to the fire. Four pieces of cheese are placed in four directions under the vault of the ger. This type of custom of blessing a new ger is linked to ancient fire-worship practices.

The people of Drangmaling-Nangar village in Tsamang Gewog, Mongar Dzongkhag in the eastern district gather every two years to perform Khar-phued. Literally, dairy product; milk, curd, cheese, butter, etc. were used as offerings. In other words, Kar means "wheat", Phued means "offering" - it is the offering of the first wheat harvest. \n\nKharphu is a Bon ritual festival used to pay homage to local deities and ensure the well-being of the community, its households, livestock and crops. Kharphu is celebrated from the 26th day of the fourth month to the 2nd day of the fifth month according to the Bhutanese calendar. \n\nThe village elders trace the origin of this ancient festival to the days of the creation of earth and sky (sachag namchag), as they do not know the exact century of origin or when it was held. The program and its components have been entirely preserved and passed down through oral tradition. This includes the ritual nightly exchange of songs that extends throughout the week. Apparently, this festival is in great danger of being lost in the modern cultural landscape.

The people of Drangmaling-Nangar village in Tsamang Gewog, Mongar Dzongkhag in the eastern district gather every two years to perform Khar-phued. Literally, dairy product; milk, curd, cheese, butter, etc. were used as offerings. In other words, Kar means "wheat", Phued means "offering" - it is the offering of the first wheat harvest. \n\nKharphu is a Bon ritual festival used to pay homage to local deities and ensure the well-being of the community, its households, livestock and crops. Kharphu is celebrated from the 26th day of the fourth month to the 2nd day of the fifth month according to the Bhutanese calendar. \n\nThe village elders trace the origin of this ancient festival to the days of the creation of earth and sky (sachag namchag), as they do not know the exact century of origin or when it was held. The program and its components have been entirely preserved and passed down through oral tradition. This includes the ritual nightly exchange of songs that extends throughout the week. Apparently, this festival is in great danger of being lost in the modern cultural landscape.

Home-made cheese which is prepared with milk of goat, sheep or cow.