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LADAKH

Popular Dishes of Ladakh

BUTTER TEA

Imagine holding a warm cup of tradition in your hands – that's Butter Tea from Ladakh. A unique elixir crafted from the pristine landscapes of the region, this tea is a blend of robust flavors that whisk you away to the heart of the Himalayas. As the rich aroma wafts up, you're met with the intriguing sight of melted butter and a pinch of salt swirling gracefully in a sea of tea. With each sip, your palate experiences a mesmerizing dance of savory and slightly creamy notes, a testament to the centuries-old recipe. Just like a comforting embrace, Butter Tea envelopes you in a sense of warmth and connection to the land's ancient heritage. It's not just a beverage; it's an opportunity to partake in Ladakh's age-old ritual and savor the taste of its untamed beauty.

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Ingredients :

  • 4 cups of water

  • Plain black tea (2 individual teabags, like Lipton’s black tea, or two heaping spoons of loose tea)

  • 1/4 teaspoon salt

  • 2 tablespoons butter (salted or unsalted)

  • 1/3 cup half and half or milk

Steps To Follow:

  1. First bring four cups of water to a boil.

  2. Put two bags of tea or two heaping tablespoon of loose tea in the water and let steep while the water is boiling for a couple of minutes. 

  3. Add a heaping quarter of a teaspoon of salt.

  4. Take out the tea bags or if you use loose tea, strain the tea grounds.

  5. Add a third to a half cup of milk or a teaspoon of milk powder.

  6. Pour your tea mixture, along with two tablespoons of butter, into a chandong, which is a kind of churn

  7. Now turn off the stove.

  8. Churn, blend or shake the mixture for two or three minutes.

Momos

Delight in the simplicity of momos, the steamed or fried dumplings that define Ladakhi comfort food. Bursting with fillings of vegetables or succulent meat, these little parcels are a testament to the region's craftsmanship in blending taste and texture. Dip them into spicy sauces, and let each bite transport you to a bustling Ladakhi market, where flavors mingle with the mountain air.

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Ingredients :

For the Dough:

  • 120 gms refined flour

  • 1/4 tsp baking powder

  • 1/2 tsp salt water (for kneading)

For the Chicken Filling:

  • 1 cup chicken (minced)

  • 1/2 cup onions, finely chopped

  • 1/4 tsp black pepper powder

  • 1 tbsp oil

  • 1/2 tsp garlic paste

  • 1/2 tsp soya sauce

  • Salt

  • 1/4 tsp vinegar

For the Vegetarian Filling:

  • 1 cup cabbage and carrots, grated

  • 2 tbsp onions , finely chopped

  • 1/2 tsp garlic, finely chopped

  • 1 tbsp oil

  • 1/4 tsp vinegar

  • 1/2 tsp soya sauce

  • to taste salt

  • to taste pepper

  • 1 tbsp cornflour

Steps To Follow:

  1. In a bowl mix all the ingredients of the chicken or vegetable filling, according to your choice. Cook it with some oil in a pan.

  2. Knead the refined flour, baking powder and salt together into a firm dough. Cover and keep aside for 30 minutes.

  3. Roll the dough into very thin 4-5 inch rounds.

  4. Take each round piece and place some filling in the centre.

  5. Bring the edges together and twist to seal it.

  6. Steam in a steamer for about 10 minutes and serve hot with chilli sauce.

Chutagi

A unique melody of flavours awaits in the form of chhutagi, buckwheat flour noodles dancing in a tangy symphony of tomato and yogurt sauce. The dish captures Ladakh's distinct culinary identity, offering a blend of tradition and innovation. With each forkful of noodles, you'll experience Ladakh's connection to its agricultural heritage and the creativity of its kitchens.

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Ingredients :

  • heat flour

  • 1 tablespoon oil

  • 1 Onion, chopped finely

  • 2 Tomatoes, chopped finely

  • 1/4 cup spring onion / fresh coriander leaves

  • 1/2 cup cauliflower, chopped

  • 1 potato, cubed

  • 1/2 cup peas

  • 2 green chilies, chopped

  • 1/2 teaspoon cumin seeds

  • 2 garlic pods, minced

  • 1/3 teaspoon turmeric powder

  • Salt

Steps To Follow:

  1. Knead flour into a tight dough with water. Allow to rest for some time.

  2. Take a piece of dought and roll into flatbread / roti shape. With round cookie cutter, cut small round shape.

  3. Pull, roll into cyclindrical shape and pull edges to make bow tie shaped pasta.

  4. Cook pasta in boiling water (salt and little turmeric added) for about 10 minutes. Keep aside.

  5. Heat oil in another pan. Splutter cumin seeds.

  6. Add and fry onions till it changes colour.

  7. Add garlic, tomatoes and cook well till soft. (You may prefer to blend this tomato, onion mixture into nice red gravy)

  8. Add vegetables - cauliflower, potatoes, peas along with a cup of water and turmeric powder.

  9. Add cooked pasta. Adjust consistency with water. Cover and cook for 5-10 minutes.

  10. Adjust taste with salt and pepper.

  11. Garnish with spring onions and serve Chutagi hot.

Skyu

​ Immerse yourself in Ladakh's essence with skyu, a dish that encapsulates tradition and nourishment. Wheat flour dough is transformed into chewy morsels, mingling with hearty vegetables and the richness of mutton or yak meat. The flavors are a tribute to Ladakh's resourcefulness, a culinary expression of its unique mountain culture.

Ingredients :

FOR SOUP

  • 3 tomatoes

  • 2 onions

  • 250 gms peas

  • 4 onion shoots

  • 3 small potatoes

  • 1 ginger

  • 2 green chillies

  • 1 teaspoon red chilli powder

  • 1 litre water 

  • 300 gms paneer

  • 4 tablespoons mustard oil

  • Salt and coriander as required

​

    FOR DOUGH

  • 3 cups wheat flour

  • 1 cup water 

Steps To Follow:

  1. First heat mustard oil in a pot. Once the smoking point has reached for the oil, put in the ginger pieces, followed by the onions. Stir the onions till they are browned.

  2. Then add salt and whole green chillies. Keep stirring for at least 10 minutes on medium heat.

  3. Add a teaspoon of red chilli powder. Now add the tomatoes. Cook the onion-tomato mixture for further 8 minutes.

  4. Put in the halved potatoes next, and the onion shoots and the peas. Stir the mixture and cover the utensil with a lid and allow to cook for 10 minutes over a low flame.

  5. Preparing the dough 

  6. In the meantime, prepare the dough. Take the wheat flour and knead with water. The dough has to be hard not soft

  7. After the dough is prepared, roll it into long thin tubes.

  8. Pinch off small nuggets of the dough and then flatten each with thumb to make cup-shaped pieces.

  9. Cooking the Skyu

  10. Add water to the soup mixture depending on the desired consistency and let it cook for 12 minutes on low heat.

  11. After this mixture is cooked, add the paneer.

  12. Then add in all the dough pieces to the soup mixture and simmer for around 5 minutes.

  13. Finish off by adding the coriander.

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