Go local when you are in any city or any part of the world. We are hard-core non-vegetarians, but we make it a point to try local food and taste it wherever you are. So I am writing about foods you must try in the Ladakh region. You will feel good, and trust me, the experience you get from it.

1. Momos

Momos are, without a doubt, the most popular dish in Ladakh. It is meat- or vegetable-filled dumpling enveloped in dough. Momos packed with veggies are just as popular as momos loaded with minced meat, which the locals prefer. These dumplings are steamed or fried and served with dipping sauce.

A box made of aluminum called a mokto is used to steam momos.

It features numerous compartments with holes punched into them and piled on top of one another. Water is boiled in the container at the bottom, and momos are made with the help of steam. These dumplings’ half-moon and round pleated shapes are beautiful.

2. Thukpa

The main dietary staple of the Ladakhi people is the thukpa. It is a soupy noodle meal with minced meat and various veggies (for vegetarians) (for non-vegetarians). Wheat or barley flour is used to make the noodles. The spicy broth not only satisfies the palate but also warms the body. In various regions of Ladakh, thukpa of multiple varieties—known as thentuk, pakthuk, etc.are offered.

Thukpa is well-liked by both tourists and residents. It is inexpensive and offered in all of the restaurants in Leh.

3. Skyu

Skyu is a traditional dish from Ladakh that is based on soup. The meal is made out of flattened thumb-sized balls of dough with vegetables. After being flattened, these balls are placed in a pot with water and veggies, where they are cooked slowly. Also served with beef is skyu. The dish is filling and heavy in calories. When it is below freezing outside, people primarily drink skyu in the winter. It is a favorite with travelers who go on treks and stay in remote towns.

Sometimes the main ingredient in skyu is milk. The name of this dish is oma (milk) skyu. When visiting Ladakh, one must eat this meal.

4. Chhutagi

Chhu means “water” and tagi means “bread” in Ladakhi, respectively, hence chhutagi literally translates as “water bread.” One unusual and nutrient-dense Ladakhi dish is chhutagi. Typically, circular shapes are cut out of the flattened dough before it is shaped into a bow tie. The dough is then cooked in a hearty soup that contains either meat or vegetables. Chhutagi is a filling lunch that is frequently offered to harvest workers to provide them with energy. A few neighbourhood eateries in Leh have developed various chhutagi variations. It is unquestionably one of the Ladakhi culinary specialties that must be tried.

5. Tingmo

Tibetan bun-shaped bread is cooked and eaten with dal, meat, and veggies. Without any filling, tingmo is a delicate, soft, and fluffy bun made from wheat flour. It is typically eaten with meat and is best served hot. It is a common dish served for breakfast, lunch, and dinner in Ladakh. Before being placed in Mokto, dough is kneaded, followed by delicate folding and twisting.

6. Chhurpe (dried yak cheese)

Ladakh uses chhurpe, a dairy product created from the milk of dzomos, a cross between domestic cattle and yaks, to make delicious treats. It is white and is added to thukpa to enhance flavour during the winter months when meat or vegetables are scarce. The dish kholak, which is eaten with vegetables or minced meat, is made with chhurpe as well as tsampa (roasted barley flour) and Tibetan butter tea. It contains many vitamins and proteins. There are two types of chhurpe: soft and firm.

7. Butter tea

In Ladakh, a celebration wouldn’t be complete without butter tea. It is offered at weddings, festivals, and all other significant Ladakh events. People in Ladakh consume it continuously because it keeps them warm and hydrated in the region’s chilly, high-altitude climate. The tea, known as gur-gur chai, is made by combining boiled tea leaves with butter, milk, and salt, which are then well combined. To make kholak, tsampa is frequently used to butter tea.

8. Chhang

Ladakh’s native beer, chhang, is offered to guests as a customary beverage. Chhang, which has an alcohol concentration of 5% to 7%, is made by fermenting barley. Chhang is drank at celebrations, nuptials, and other significant events. A pot of chhang is offered to the girl’s family while proposing marriage. The girl’s family is prepared for nuptial knots if the pot of chhang is accepted.

As a symbol of respect, guests are given chhang with a little piece of butter on the brim of their cups. Before drinking, a finger is dipped in chhang, and a few drops are flicked three times in the air as a sacrifice to the Buddha, Dharma, and Sangha.

9. Khambir

Khambir is a regional whole wheat brown bread with a thick crust frequently referred to as tagi (bread). Freshly baked is the ideal way to eat round fermented bread. Butter tea and khambir are provided for breakfast. Additionally, many eat it with eggs or veggies. One of the preferred staple foods in Ladakh is khambir, which can be consumed even after a week.

10. Apricot Jam

Nothing could compare to the flavour of apricot jam, despite the fact that other flavours of jam are widely available in all the supermarkets. The jam has gained popularity among tourists in Ladakh and is made from chulli, or “apricot” in Ladakhi, the most common fruit growing there. Apricot jam is a good pairing for bread or khambir.