The Weekend Market occupies stalls on both banks of the Wang Chhu, just north of Changlimithang Stadium. Vendors from throughout the region start arriving on Thursday and Friday, and remain until Sunday night. Wander around and you'll find a pungent collection of dried fish, strips of fatty pork and balls of datse (homemade soft cheese). During the winter you can even pick up a leg of yak (with the hoof still attached). The incense area is one of the more interesting sections, full of deliciously aromatic raw ingredients, as well as pink cubes of saffron that look like dice but are used to flavour the holy water given to pilgrims in lhakhangs. The bags of mixed grains and grasses are for throwing in the air during religious rituals.
From album: Bhutan