Hornets aside, the very best thing I ate in Bhutan was a simple Indian soup served at Uma Paro. In fact, all the very best things I ate during the trip were at Uma Paro. The chefs there are simply fantastic, offering their customers a wide range of Western classics, fusion dishes, Bhutanese specialties and Indian fare. Two night in a row, I opted to eat Indian. On both occasions, I had the Tomato Dhania Shorba as my first course. This tomato soup was simply stunning, made with the freshest ingredients and prepared beautifully. I’ve begged the chefs at Uma Paro to share their recipe and am running it below. Please note that it’s been written in “chef-speak”, i.e. it’s a tad brief and perhaps not even accurate. I plan to try making it later this week and see if it actually works or not. If any of you try it out, I’d be keen to know how or if you tweak it.