Kaila Choenzem Guest House
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... every day), potatoes, egg with cheese scrambled style, milk tea & butter tea, and lots of chilis. Chili is standard fare with everything, even donuts, mostly too hot for me. After breakfast the father got ready for woodcutting and headed off with a chainsaw in a basket tied to his back up to the forest and we reluctantly said our farewells to a gorgeous family and lovely homestay experience. Before leaving the valley though we went up to the Dzong on top ...
... our visits to Kurjey and Thangbi Goembas.
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1. The Bhutanese local fermented beverage is called?
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... growing apples and potatoes (not much else grows there, however there is a government research farm which is testing other crops). These farms are owned by Tibetan refugees. They're considered political refugees and accepted by the Bhutanese even though they have been at war in the past. When the snows come the people migrate to the valley spending those cold months in a tent.Eventually, our churning stomachs intact, we made it to Punakha. This was ...
... garrotting me, "Trogan!!' Of course with his sudden movement and colourful language it took off!
I love to see the birds, but prefer the more casual, go with the flow discover them on a walk with Mr. K approach. I get more like my Mother every day, a dislike of an unbending itinerary and being told where to be and when. I hoped we would have the opportunity to get to know more about the Bhutanese culture and meet people but feared the itinerary would be around the ...
... up once again and we sat in just about every item of clothing we could fit on and ate in the cold dim light of a battery-powered lantern. Both of us were happy to climb in to our thermals and sleeping bags soon after and welcomed Jigme’s offer of a hot chocolate which was made even more delicious by the generous splash of Courvoisier!
Sleep came very easily that night!