Ladakh, a region in northern India, has a distinct and diversified cuisine inspired by its environment, culture, and history. Here are the top must-try Ladakhi dishes that you should sample on your Ladakh tour.
1. Thukpa
Thukpa is a traditional Tibetan and Ladakhi noodle soup that is popular in the Himalayan regions of India, Nepal, Bhutan, and Tibet. The dish is made with a combination of vegetables, meat or lentils, and hand-pulled noodles. The soup is usually seasoned with a variety of spices and herbs to give it a unique and savory flavor.
There are different variations of thukpa depending on the region, but the most common ingredients include onions, garlic, ginger, tomatoes, and a variety of vegetables such as carrots, cabbage, and bell peppers. Meat such as beef, chicken, or mutton, and lentils are also commonly added to the soup.
Thukpa is considered to be a staple food in Ladakh and is often consumed as a daily meal. It is a hearty and comforting dish, making it perfect for cold weather or high altitude regions. It’s also a very popular street food in Ladakh and other parts of the Himalayas.
Thukpa can be served in different ways, it can be a dry or a soup based dish, it can also be served with or without meat. It can also be made with different types of noodles like whole wheat, egg, or rice noodles.
If you’re visiting Ladakh, you should definitely try a bowl of thukpa. It’s a delicious and comforting dish that will give you a taste of the local cuisine and culture.
2. Momos
Momos, a dish popular across the globe, are a type of steamed dumplings that are popular in the Himalayan regions of India, Nepal, Bhutan, and Tibet. The dish originated in Tibet, and has become a staple food in the region. Momos are typically filled with a combination of meat, such as chicken, beef, or pork, or vegetables, and are often served with a spicy chili sauce or a tomato-based chutney.
The dough for the momos is usually made with wheat flour and water, and is rolled out into thin circles. The filling is then placed in the center of the dough and the edges are then folded and pinched together to create a sealed pocket. The momos are then steamed, and can also be pan-fried to create a crispy texture.
Momos are considered to be a popular street food and are also served in restaurants throughout the Himalayan regions. If you’re visiting Ladakh, you should definitely try some momos. They’re a delicious and unique dish that will give you a taste of the local cuisine and culture.
3. Skyu
Skyu is a traditional Ladakhi dish that is typically made with a combination of barley flour, water, and vegetables such as radishes, turnips, and spinach. The dough is kneaded, shaped into small balls, and then flattened and cooked on a hot griddle. It is usually served with a local spicy chutney or curry as a main course. Skyu is known for its nutritional value, it’s made from barley flour and vegetables, it’s high in protein, fiber, and other essential nutrients.
4. Chutagi
Chutagi is similar to dumplings/ momos. It is made by mixing barley flour, water, and vegetables such as potatoes, turnips, and spinach. The dough is then shaped into small dumplings and boiled in water or vegetable broth. Chutagi is usually served with a local spicy chutney or curry as a main course. It’s a healthy and nutrient-rich dish, made from barley flour and vegetables. It’s a good source of carbohydrates, protein, and other essential nutrients, and it’s also easy to make and digest.
5. Paba
Paba is a popular Ladakhi sweet dish that is made with a combination of wheat flour, sugar, and ghee. The dough is kneaded and then shaped into small round balls which are then deep-fried. It is a sweet dish and is often served as a dessert or a snack and also a source of carbohydrates and fats. Paba is a popular sweet dish that is enjoyed by locals and visitors alike.
6. Tingmo
Tingmo is a traditional Tibetan and Ladakhi steamed bread. It is made with flour, yeast, sugar, and water. The dough is kneaded, shaped into small round balls, and then steamed. It is often served as a side dish with soups, stews, and curries. Tingmo is a staple food in Ladakhi and Tibetan cuisine, it’s soft and fluffy texture makes it a perfect accompaniment to savory dishes. It’s also a good source of carbohydrates and it’s easy to digest.
7. Butter Tea
Butter tea, also known as po cha or cha süma, is a traditional Tibetan and Bhutanese beverage that is made by mixing tea leaves, butter, and salt. The tea leaves are brewed with hot water and then mixed with butter and salt, the tea is then churned until it becomes frothy. It is typically served hot and is consumed throughout the day, especially in cold mountain regions, as it is believed to help keep the body warm. Butter tea is a staple beverage in Tibetan and Bhutanese culture, it’s high in calories and fats, which makes it a good source of energy for people who live in high altitude regions.
8. Yak Butter Tea
Yak butter tea is a variation of traditional butter tea that is made by using yak butter instead of regular butter. Yak butter is a staple ingredient in many Tibetan and Bhutanese dishes and is known for its rich, creamy texture and strong, pungent flavor. The process of making yak butter tea is the same as regular butter tea: tea leaves are brewed with hot water and then mixed with yak butter and salt, and then churned until it becomes frothy. It is typically served hot and is consumed throughout the day, especially in cold mountain regions, as it is believed to help keep the body warm. The taste of Yak butter tea is a bit stronger than regular butter tea and it’s also considered to be more nutritious.
9. Chhang
Chhang is a traditional Ladakhi beverage made from fermented barley. It is a popular beverage in the area and is frequently drank at festivals and rituals. Chhang is made by crushing and boiling barley, then fermenting it for many days. The liquid that results is then filtered and served cold. It is well-known for its distinct flavour and is regarded as a healthier alternative to alcohol.
10. Apricot Juice
Apricot juice is a drink produced from apricot fruit pulp. It is traditionally created by mixing apricots and filtering out the solids. It may also be prepared by squeezing apricot pulp juice. Apricot juice is high in vitamin A and beta-carotene, both of which are helpful for the skin, eyes, and immune system. It’s also high in potassium, which can help manage blood pressure. It has a sweet and tangy flavour and may be taken on its own or as an addition in other beverages or dishes.