What Do Ladakhi People Eat? What Do They Own?
Beyond Momos: A Flavorful Guide to Ladakhi Cuisine
When people think of Ladakhi food, momos and noodle soups often come to mind. However, the reality of Ladakhi cuisine is far richer and more diverse than these staples suggest.
Highlights
– Most people believe Ladakhi cuisine is limited to momos and noodles.
– Ladakhi food is influenced by neighboring regions like Tibet and Kashmir.
– Ladakhi cuisine emphasizes hot brews, soups, and breads.
In the northernmost reaches of India lies Leh Ladakh, a destination on every road tripper’s bucket list. This remote, isolated region, though difficult to access, has served as a stunning backdrop for numerous films under its clear blue skies. Familiar as we may be with its landscapes, Ladakhi food remains somewhat of a mystery. Many assume it is all about momos and noodle soups, but the culinary delights of Ladakh extend far beyond these.
A few months ago, at a Ladakhi food festival organized by Chef Rajiv Malhotra and the Ladakhi royals (His Highness King Jigmed Namgyal and Her Highness Rani Spalzes Namgyal) at Chor Bizarre restaurant, we were treated to an array of dishes that went beyond the popular dumplings. This event offered a deep dive into the rich flavors of Ladakhi cuisine. The people of Ladakh generally grow their own food, making them largely self-sufficient in terms of grains. Due to the extreme climate, their selection of vegetables is limited. Commonly grown crops include pumpkins, potatoes, beans, and beets. Barley, another staple, is used to make a roasted flour known as tsampa.
Tsampa has been a staple for centuries, often mixed with tea or used to make dumpling wraps and soups. Barley is also fermented to produce chang, a local homemade beer integral to regional celebrations. Chicken and mutton are the primary meats consumed. Ladakhi chefs also incorporate dried fruits and spices to enhance the aroma and flavor of their dishes.
Chef Rajiv Malhotra explains, “People are so accustomed to momos and thukpas that they often overlook the other delicious preparations of Ladakhi cuisine. Dishes like gyathuk, chu-tagir, ti-mok, and phating are worth trying. They also have a fascinating variety of breads, such as tingmo, which resembles handmade pasta, soaked in broths alongside a range of vegetables. Ladakhi pulao is another must-try, distinct from other types of pulao.”
Ladakhi food is heavily influenced by neighboring regions like Tibet and Kashmir. While dumplings and noodle soups are common, beans, nuts, fruits, and spices also play a significant role in dishes like pulao. In Ladakh’s harsh climate, seasonal specialties are rare, but the ingredients used provide necessary energy and nutrition. The cuisine focuses on hot brews, soups, and breads to keep the body warm.
Interesting and Lesser-Known Dishes Found in Ladakh
1.Ladakhi Pulao
– Ladakhi pulao, while appearing more subtle than its counterparts from Kashmir or Lucknow, does not compromise on flavor. The stark white rice absorbs the rich flavors of aromatic spices and mutton stock, layered with caramelized onions, carrots, and nuts for added texture and taste. Though not commonly found on the streets or in restaurants, a home-cooked meal might offer this delightful dish.
2. Skyu
– Skyu is a traditional soup-based dish made from wheat and root vegetables. Soft wheat dough is shaped into pasta-like forms and cooked with root vegetables such as carrots and turnips. The water is boiled until it becomes a hearty broth, served alongside momos, meat, and vegetables. Skyu is a staple dish in Ladakh, made almost every other day.
3. Tingmo
– Tingmo, widely sold on the streets of Ladakh, is a stew with vegetables or meat. The stew is both spicy and slightly sweet. Pieces of fermented bread are either served with or dipped in tingmo. This dish can be enjoyed as a snack or a full meal, with the spice helping to maintain body warmth in the cold Ladakhi
climate.
4. Thukpa
– Thukpa, a noodle soup of Tibetan origin, is popular in Ladakh due to the significant influence of Tibetan cuisine. Thukpa consists of noodles in a clear soup with either vegetables or meat, lightly seasoned with spices. It is a satisfying meal, available in many pan-Asian restaurants.
5. Butter Tea
– This signature tea of Ladakh, known as gur-gur chai, is made by adding butter and salt to boiling milk infused with tea leaves. The buttery tea provides extra insulation against the harsh cold climate, making it an essential beverage at gatherings and family meetings.
6. Khambir
– Khambir is a traditional Ladakhi bread served with broths and brews. Made from whole wheat flour and baked to perfection, it is thick with a crispy crust. Unlike North Indian chapatti, khambir is quite filling due to its size and thickness. It pairs well with traditional Ladakhi butter tea.
7. Chhurpi
– Chhurpi is cheese made from yak’s milk, an abundant resource in Ladakh. The milk is curdled with lime, and the resulting cheese comes in sweet, plain, and salty varieties. It can be enjoyed with khambir or crispy crackers.
8. Apricot Jam
– Apricots, grown locally in Ladakh, are the basis for various products like dried apricots, syrup, juice, and jam. Apricot jam, in particular, is nutritious, organic, and a delightful treat for those with a sweet tooth.
Plan your holiday trip to Ladakh and explore these delightful local dishes!
