Afterword

ThimphuTech was the first technology blog in Bhutan. We started writing it in 2009, just as broadband and mobile internet started to take off. (Although internet in Bhutan was launched in 1999, it was either super-slow or super-expensive, and was only used by a selected few).

In the blog, we wrote about technology and food, but also about plenty of other stuff. The blog became popular and influential in Bhutan. A companion bi-weekly column -- Ask Boaz -- was published for many years in the Kuensel, Bhutan's national newspaper. (The complete Kuensel columns are available as an ebook, Blogging with Dragons).

We stopped updating the blog when we left Bhutan in 2014, but the information within the posts can still prove useful, and thus we decided to keep it online.

We thank all our readers.
Tashi Delek,
Boaz & Galit.

Saturday, March 5, 2011

Sabzi bazaar serendipity

Although beetroots are not used in the Bhutanese diet, from time to time these sublime roots pop up in the sabzi bazaar. This happened to be the case in the last couple of weeks, where a bunch of purplish, hard and very fresh beets were discovered among the ubiquitous chillies and carrots. Heaven!

Beets are a versatile vegetable. I usually pickle the roots, but they can also be roasted, boiled, or grated into a salad. The leaves of the root (known as beet greens) are also used in the kitchen, but they went missing. When choosing beets, pick ones that are firm and attached to fresh stems.