Momos: Momos, without a doubt, is the most popular dish in Ladakh. It is a dumpling filled with meat or vegetable wrapped in dough. While momos stuffed with minced meat enjoys popularity among locals, veg momos are also savoured alike. These dumplings are either steamed or fried and served with dipping sauce.
Thukpa is the staple food of people of Ladakh :
It is a soupy noodle dish with assorted vegetables (for vegetarians) and minced meat (for non-vegetarians). The noodle is made of wheat or barley flour. The broth, rich in spices, not only satiates the taste buds but also warms the body.
Skyu :
Another delicacy from Ladakh, skyu is a soup-based traditional speciality. The dish contains vegetable and dough kneaded into flattened thumb-sized balls. These flattened balls are then put in a pot with water and vegetables and cooked on low heat. Skyu is also served with meat.
Chhutagi :
Chhutagi literally translates as “water bread” (chhu means “water” while tagi is “bread” in Ladakhi). Chhutagi is one of the distinctive Ladakhi delicacy rich in nutrition. The flattened dough is usually cut into circular shapes and then given the shape of a bow-tie. The dough is then cooked in a thick soup made of either vegetables or meat.
Tingmo :
These bun-shaped Tibetan bread is steamed and served with vegetables, meat and dal. Tingmo is a delicate, soft and fluffy bun that is prepared from wheat flour without putting any filling. It is best served hot and is mostly served with meat.
Chhurpe (dried yak cheese) :
Chhurpe, made from the milk of dzomo (a hybrid between domestic cattle and yak), is used as an ingredient to create flavourful delicacies in Ladakh. It is white and is added to thukpa to bring out flavour when vegetables or meat are not available in winter. Chhurpe is also added to tsampa (roasted barley flour) and mixed with Tibetan butter tea to prepare kholak which is then eaten with vegetables or minced meat.
Butter Tea :
No occasion in Ladakh could be complete without butter tea. It is served during weddings, festivals and all important occasions of Ladakh. People of Ladakh drink it all day as it not only provides warmth but also keeps the body hydrated in a cold, high-altitude area. Known as gur-gur chai, the tea is prepared with butter, milk and salt that are added and churned until thoroughly mixed with boiled tea leaves.
Chhang :
Chhang is Ladakh’s local beer and is served as a traditional drink to the guests. Barley is fermented to produce chhang which has an alcohol content of 5% to 7%. Chhang is consumed during festivals, weddings and other important functions.
Khambir :
Often known as tagi (bread), khambir is a local whole wheat brown bread with a thick crust. The round-shaped fermented bread tastes best when it is served freshly baked. Khambir is served for breakfast with butter tea. People also eat it with vegetables or eggs.
Apricot Jam :
Even though there are different flavours of jams readily available in all the stores, nothing could beat the taste of apricot jam. Made from chulli (“apricot” in Ladakhi), which is the most popular fruit grown in the region, the jam has become popular among visitors in Ladakh.
