What is the Famous Food of Ladakh?

Phirni
A rice pudding of Iranian origins, Phirni has boiled rice, vermicelli, milk, and sugar. To add flavor to the dish are, cardamom, raisins, saffron, cashews, and pistachios

It is served as a dessert. It could be considered as a Ladakhian alternative to the kheer.

Chhurpi
Chhurpi is a kind of cheese that is prepared from the milk of Yak. Chhurpi is available in any shop in the Leh Ladakh region. It is used in the butter chai and many other delicacies

There are two variants for this dish – the hard one and a soft one. The soft one is usually taken as a side dish with rice while the soft one could be chewed like betel nut.

Other than this Chhurpi is also used as a filling for Momos, or it is ground to make chutney along with tomato and chilies. It is made from buttermilk.

Buttermilk is boiled continuously, and the substantial remnant from the boiling is made into cheese by draining out the excess of water. The product resembles Italian ricotta.

Ladakhi Pulao
It is a refined version of the Kashmiri pulao, but equally tasty. It is prepared with rice, mutton stock, and spices.

After cooking it is layered with onions which are caramelized, along with caramelized nuts and carrot that adds to its flavor.

It is not available in shops, however, is part and parcel of Ladakhi households.

Tsamik
Tsamik is a kind of sauce prepared from mint and coriander leaves, along with radish and onion

All of it is ground together. To this mixture, salt and chili powder are added along with curd or buttermilk resulting in a thick batter. Tsamik is used as a dip for Paba.