Bhutan Travel Information


Bhutan lies in the Central Himalayas, between China to the north the Indian states of Assam and West Bengal to the south and east, and Sikkim to the west with a total area of about 47,000 square kilometers.

Spring (March to May) has warm Day and cool nights. With June begins summer and the day temperature shoots up to 27 – 29 °C. Come July, the rain starts continuing till mid-September. The autumn months of September to November are ideal for trekking with clear skies and mild weather. In December temperature falls, although the Day will still be warm. The nights, however, are cold with temperature often falling below zero.


Dzongkha, spoken only in western Bhutan, is the national language. Nepali is spoken in the south, Sharchop in the east, and Bumthapka and Khengka in the central Bhutan. English is commonly spoken and is the medium of instruction in schools.


States in Bhutan are interconnected via road except in few areas. Bhutan does not have domestic flight as like other countries.Telephone and fax services are available in all major towns. International connections, internet and e-mail facilities are also available in most of the places. There are numerous internet cafes in every town.

In 2003, Bhutan introduced it’s first Cellular Service by Bhutan Telecom known as B-Mobile, and now it serves all part of the country. By now, it provides the user to use GPRS, EDGE, 3G allowing the subscriber to make Vedio Calls, MMS, and many other multimedia services. In May 2008, The Tashi Groups of Company launched the second Cellular Service known as TashiCell.


Electricity runs at 220 / 240 volts, 50 cycles AC current in Bhutan. Electricity is fairly reliable, though in the exteriors you might experience a few blackouts.

Aministrartive Division

The country is divided into twenty administrative units called dzongkhags. The larger dzongkhags are further divided into sub-district called dungkhag. A group of villages are grouped to form a constituency called gewog and administered by a gup, who is elected by the people

Food and Drinks

Bhutanese food is a tantalizing blend of hot Himalayan flavours. Northern Indian cuisine mixes with the chillies of the Tibetan plateau and traditional recipes from Bhutan ‘s villages to create sizzling and memorable tastes. Chanterelle mushrooms, apricots, asparagus, a wide variety of chillis and a host of spices grow in abundance in Bhutan ‘s valleys.

These spices, fruits and vegetables are prepared with beef, chicken, pork, and dried yak or with each other to make dishes that resemble elements of both Chinese and Indian cuisine. Bhutanese dishes are traditionally served with ample portions of indigenous red rice. The food prepared for tourists is tempered to western taste. The tourism authority imported the knowledge of selected European hotel experts to improve the quality of food and beverage


Due to wide range of temperature and climatic conditions, it is advisable to bring appropriate clothing. From May to September normal traveling cloths plus a light woolen sweater or a light jacket and a light walking boots are sufficient. From November to end of April on the other hand, you will need very warm cloths including underwear or woolen tights to wear under trousers, thick socks, strong boots and down jacket.

You will be offending people if you walk around in skimpy or tight fitting clothes. Although there are normally opportunities to wear skirts or loose trousers, men should not wear singlets. During visit of monasteries, dzongs and other religious sites, you should not wear shorts and hats.

Customs and Regulations:

The Bhutanese authorities strictly prohibit the export of any religious Antiquity or antiques of any type. All personal electronics, Cameras, Video Cameras, Computers and personal electronic equipment may be brought into the country but they must be listed on the customs form provided on arrival at Paro and will be checked on departure. Two liters of Alcohol and reasonable quantity of cigarettes may be brought in to the country without duty.

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