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The vendors of Kheri

It is a hot afternoon. This is summer in Trashigang. Temperature is almost 32 degrees Celsius. Inside a makeshift hut near Kheri junction are two women, Tandin Wangmo and Dechen Dema who are busy preparing selroti and jabebi. They are sweating.

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“I wanted to try”

More than 500km away from his village of Berdungma in Thrimshing, Trashigang, Wangda is set for an agricultural journey that is not practiced in Wangkha, Chukha.

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Yosha, the highlander’s speciality

I am in Merak, Trashigang, the land of yosha, fermented cheese with a noxious stench so overwhelmingly commanding that can leave one effortlessly limp and woozy, vastly vanquished, and in profound delirium. That wicked odour, so villainous in its airy nature, has a way to force into one’s head and therein dwell for days, perverting and twisting the very dignity, sanity, and lucidity, of one’s hitherto unmolested senses.

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Choeten and the man

Kencho Tshering at Choeten Kora

Located in a spacious valley along the river Kholongchu, the quiet settlement of Trashiyangtse town, also know as Choeten Kora town, has been growing. The giant Boudhanath-style choeten stands as one of the unique features of the town. Here an old man has made home.

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On the West-East highway

Never imagined a bus ride from Thimphu to Trashigang could be so tiring. If your seatmate is not much of a talker, the journey could be excruciatingly draining.

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