Jomja, a local cuisine from the Paro region, is a special dish served during festivals such as Lomba (the regional New Year festival) and Tshechu. Jomja is often compared to pizza due to its resemblance to the Italian dish. The dish is made by kneading cooked rice into dough, which is then rolled out and topped with a paste made from fried walnuts, chili chili powder, ginger, onion, and perilla seeds.
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