Savouring the Flavours of Ladakh: A Guide to Traditional Dishes

Ladakh's Himalayan environment fosters a distinct agricultural economy and way of life. The locals engage in farming, using the crops to create delicious Ladakh dishes. Potatoes, green veggies, carrots, and beans are prepared in various ways and served alongside mutton and chicken meat dishes. 

To anyone that thinks that in terms of food, Ladakh has only noodles and momos to offer, you're in for a surprise. Ladakhi cuisine consists of many tasty dishes that are filling and nutritious.

For a first-time traveller, here's a detailed guide about Ladakhi cuisine highlighting 10 of the most popular dishes.

A staple dish in most Ladakhi households, Skyu is a soupy pasta dish made with dough that's flattened using the thumb, giving it a small dome shape. It has a striking similarity with Orecchiette pasta and is cooked using root veggies like potatoes, carrots, and radishes. Some people add meat to it, but it can also be made using veggies. 

The best way to brave the cold in Ladakh is to have a hot steaming bowl of Thukpa. A noodle dish Thukpa is made using noodles that can be either cylindrical or flat. Based on your preference, you can either add meat chunks along with vegetables like leafy greens, carrots etc. or create a vegetarian version with just veggies. 

Kholak is barley flour dough that is a staple Ladakhi breakfast. It can be made by mixing the flour with tea, buttermilk or chang (local beer). You can either have it on its own or turn it into a filling and nutritious meal by pairing it with a bowl of scrambled eggs.

Another popular breakfast dish, Paba is a sticky boiled bread made with wheat and barley flour mixed with coarsely ground turtle beans. When ready, it is shaped into a triangle using a wooden spatula called Skya. The traditional way of eating involves making a shallow hole in the middle of the bread, which is then filled with butter or ghee. You can also eat it with Tangthur, a dip made with buttermilk and various foraged herbs. 

A leavened bread that is quite thick with a fluffy centre and crusty outer portion. It is traditionally made in a hearth using a stone griddle. The bread goes really well with butter tea, but you can also have it with a thick dollop of local apricot jam. 

The most synonymous dish with Ladakh; momos are dumplings filled with numerous different ingredients like meat, chicken, vegetables, cheese, paneer, potatoes, and even chocolate! In Ladakh, momos are served with clear soup, which can be made of vegetable or meat stock based on your preference. 

Chutagi is another soupy pasta dish that is prepared the same way as Skyu. The only difference is the shape. While Skyu is shaped like a small dome Chutagi is shaped like a bow.

Mostly eaten in the sham region Drapu is a dish made of wholewheat dumplings, preferably made with buckwheat, that is added to a sauce made of sweet apricot kernels.

Mostly eaten as a dessert Paktsa Marku is made with small wholewheat dough balls cooked in ghee, sugar and a generous amount of Ladakhi dried cheese.

 

Zathuk is a thick soup made with zatsot (nettle leaves) thickened with whole wheat flour. For flavour, salt and a bit of black pepper are added.