Ladakhi cuisines are considered to be a blend of Chinese, Kashmiri and Korean cuisines and there are about 60 traditional dishes which the locals of Ladakh prepare, these cuisines are prepared in a very simple style accompanied by some mild and tasteful ingredients.

Authentic cuisines of Ladakh greatly differ from the usual cuisines of India which are generally curry based and spicy.But in present times the Ladakhi people are getting influenced by new cooking styles and are blending these new styles in their traditional cooking.

Due to limited availability of vegetables, vegetarian food mainly consists of vegetables like beans, beetroot, potatoes and pumpkins which are mixed with ingredients like milk and butter, along with vegetarian food Ladakhis also consume meat products. Ladakhi food is often accompanied with various kinds of sauces made from various spices which add to their taste.

So, if you are planning to visit Ladakh, ideally stay in family run guest houses or home-stays where you will get the taste of authentic Ladakhi cuisines.

Traditional Cuisines of Ladakh

Momos:

Locally known as ‘Kothey’, Momos are one of the most liked dishes by the people of India, and it is one of the most wonderful gift to the country by the people of Ladakh and from the Northeastern states.

Today, there are many variants of Momos available everywhere in India, but in Ladakh Momos are prepared using dough of white flour with water and minced vegetables, meat or cheese is stuffed into the dough.They are then either steam cooked or deep fried as per choice and is served with chili sauce and soup.

Thupka:

Thupka finds its origin to Tibet and in Tibetan language Thupka means noodles; Thupka is basically a noodle soup which is prepared by mixing noodles with boiled vegetables and adding chunks of Yak meat or chicken.

Thupka is a very popular soup in Ladakh and is prepared by the locals in different varieties to suit each taste.

Thenthuk:

Thenthuk is a noodle soup made of wheat flour; the soup contains a mixture of vegetables and pieces of Yak meat or mutton.

Thenthuk is considered a heavy food and is served as lunch or dinner by the Ladakhis.

Skyu:

Skyu is a traditional dish which is part of the daily meal of local Ladakhis, Skyu is prepared with soft wheat dough which is kneaded into small sized balls and cooked with meat and vegetable stew.

Skyu is generally enjoyed with Momos.

Paba and Tangtur:

Paba and Tangtur is a staple food of Ladakh and is considered as a very nutritious dish.

Paba is basically a bread made from a mixture of roasted flours of barley, buckwheat, wheat, Ladakhi black beans and peas which is mostly eaten along with local dishes like Tangtur and Zathuk.

Tangtur is a different type of buttermilk in Ladakh which is made from wild vegetables that are locally available.

Khambir:

Khambir is another variant of Ladakhi bread made from whole wheat and is oval in shape; Khambir is a popular breakfast item and is eaten along with mildly salted butter tea.

Tourist can also relish freshly prepared bread from bakeries of Leh along with locally made Apricot Jams.

Chang – The Local Beer:

Chang, a local brew is prepared by fermenting miller with yeast in a traditional cylindrical porcelain pot. Chang beer is mildly intoxicating and keeps locals warm during the chilly winters of Ladakh.

A word of caution: High altitudes and too much alcohol do not mix well, so nevertheless do try out this local beverage but drink responsibly.

Ladakhi Tea:

Tea preparation in Ladakh is different from the way it is prepared in other parts of India. Traditional tea of Ladakh is prepared using butter and tastes more like soup. The tea at first prepared very strong, brewed for a long time and then diluted to a drinkable strength.

Tea is made in bulk and is kept hot using a traditional decorative copper pot or a charcoal brazier and more often in the prosaic thermos. Tea is drunk in enormous quantities by the Ladakhis and consuming thirty or forty cups a day is a norm. Ladakhi tea is considered both warming and nourishing, particularly when accompanied with Tsampa and is a comforting drink during cold seasons.

Cholak:

Tsampa is a staple food and is prepared by mixing barley, roasted grain and saltwater this dish is then accompanied with Chang or buttermilk. The combination of all ingredients and dishes is called as ‘Cholak’.

Holkur:

These are homemade biscuits that and are prepared by mixing whole grain with nuts and sugar. These biscuits are very popular with visiting tourist and they are freshly prepared, baked and served by the hosts to visiting tourist during their stay at guest houses and family run home-stays.

Seabuck thorn Juice:

Sea buck thorn berries are found in abundance in Ladakh, this wonder plant is well known for its medicinal and nutritious properties.

Sea buck thorn berry juice is a popular drink in Ladakh and is made from the nectar of the sea buck thorn berries and is enjoyed by locals during special occasions and festivals.

Tourist visiting Ladakh must enjoy a glass of freshly prepared sea buck thorn juice which is available only in Ladakh and nowhere else in India.

Food Festival in Leh:

The best way to enjoy traditional food of Ladakh is by visiting the 2 day Food festival organized by an NGO (Women Alliance of Leh), where all local cuisines are prepared and served hygienically and the intent of organizing this festival is to popularize the rich culture of Ladakh and promote tourism.

The Food Festival is being celebrated for the last 15 years and every year it attracts more and more tourist from all parts of the world. The Food festival is organized during the month of August and dates of the festival could differ each year depending on the organizers.