Skyuis a soupy dish with flavourful broth. The traditional dish of Ladakh is made of kneaded thumb-sized wheat flour dough. It is cooked mainly with water and served hot with meat or vegetables.
Thukpa
Made of noodles, veggies, and meat in a rich and spicy broth, this lip-smacking delicacy is quite popular among Ladakhi folks. The noodles are thick strips, prepared from barley or wheat flour.
Butter Tea
This signature tea of Ladakh is prepared by adding butter, milk, and salt to boiling milk. All the ingredients are churned together until they blend completely with the boiled tea leaves to make the unique Ladakhi chai.
Chhutagi
Chhutagi translates to water bread; it is a desi, Leh pasta served during harvest season to workers. Rich in nutrition, the flattened dough is typically cut into circular pieces and shaped into bow ties. These pieces are then cooked in a thick, flavourful broth made from either vegetables or meat.
Tingmo
The bun-shaped local Tibetan bread is steamed and served with vegetables, meat, and dal. It is a tightly coiled, soft, and fluffy bun made from wheat flour without any filling. It is best served hot and is eaten for breakfast, lunch, and dinner.