What is the Famous Food of Ladakh?

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Vegetables such as potatoes, pumpkins, beetroots, and beans are cooked in a variety of different ways and accompany meat dishes.

Mutton and chicken are the commonly consumed types of meat in Ladakh in Ladakh cuisine.

The staple food of Ladakhi people are Sku and Thukpa (made of wheat flour), Pava (made of sattu) and khambir (local bread).

Pronounced as Teemo, Tingmo is a vegetarian dish that could be consumed at Breakfast, Lunch, Brunch or Dinner (basically any time of the day) is one must try food of Ladakh.

It is nothing, but basically, a flavored vegetable stew that could be eaten both as a snack or a meal.

The essential ingredients that go into the making of the dish are vegetables, and it is served along with fermented bread pieces. Though primarily it is a vegetarian dish, a non-vegetarian alternative of this could also be made.

The vegetable stew is available in three primary variants- spicy, sweet and sour. The bread, made of white flour is very consistent and varies tremendously from the mainland roti or Chapathi or Pav.

Saag is a vegetarian dish made of Spinach.

. It is quite a simple dish yet mouth-watering one. It contains in it spinach along with red chilies, garlic, cloves and is cooked in mustard oil. It is served along with rice or plain roti.

It is a semi-dry preparation. Hence the trick lies in not letting the water evaporate.

It is an indivisible food in Ladakh households. Saag also has its origins in Kashmir.

Why is it that Butter Tea becomes a must try for tourists visiting Leh Ladakh? Well, because you will not be able to get it anywhere else.

Butter tea is pinkish in color and has a unique aroma and tang to it. Well unlike the usual tea, which is either sweet or bitter, this tea has a salty flavor to it.

Curious to know what goes into the Tea? Well, nothing much- Tea leaves, Salt, water, and butter.

The tea leaves are boiled in water for half a day, and fresh yak butter is added to it along with the required amount of salt which gives out a pinkish tea.

The butter is churned using a wooden equipment. It is better to try butter tea from the natives of Ladakh than trying it in a restaurant. The drink is quite popular among the Ladakhis as it aids one to overcome altitude sickness and also protects the lips from the extremely harsh weather.

Another Kashmiri, yet Ladakhi dish, Tabak Maaz is fried lamb ribs. It is primarily a Persian flavored dish with many spices used in its preparation.

The marinated ribs are kept overnight so that it unstiffens and is then cooked until it becomes soft. Milk and saffron are added to it making it even tastier.

It is often served as a starter. The texture of the meat shall be crispy. The spices used are aniseed, turmeric, and asafoetida, cloves and cinnamon powder.

The ribs after proper margination are cooked until dry and are then deep fried in ghee. Yummy, right?

The most popular and much-loved food in the Ladakhi region, Thukpa is a variant of noodles recipe made and consumed primarily by Tibetans.

It is usually a clear soup made of vegetables and in which noodles are present.

Thus it becomes the perfect food for the cold weather. It is often said that the meaning of ‘Thuk’ is the heart and the dish is named so, for it is heart-warming.

This lip-smacking delicacy mainly contains pieces of flour or noodles, in a soup which mostly contains vegetables, but may sometime also have pieces of chicken added to it. This piping hot soup is eaten by our Ladakhi folks mainly to cut out the extremely cold temperatures experienced in Leh and Ladakh.