I sipped my suja slowly, letting the surprisingly satisfying taste of yak butter, salt and tea warm my soul and quell any lingering fears of the tiger. A few minutes later, Dema and her sisters carried over plates piled with food and a huge bowl of red rice setting them next to us on the floor. "This is jaju (a traditional Bhutanese soup made of spinach and milk), kes, all grown from our farm organically," Dema said.
