Every region on this earth has developed food or rather dishes depending on the suitability of the climate and the raw food materials available like vegetables, meat, pulses, cereals, fruits etc. Such tastes redefined by the culture of that region gave rise to traditional delicacies or food of that region.

Ladakh's Himalayan ecosystem has led to the development of a unique agricultural economy and lifestyle. Many of the local people of Ladakh practice farming and the produce of their fields is made into the delicious dishes of Ladakh cuisine. Vegetables such as potatoes, pumpkins, beetroots, and beans are cooked in a variety of different ways and accompany meat dishes. Mutton and chicken are the commonly consumed types of meat in Ladakh in Ladakh cuisine. The staple food of Ladakhi people are Sku and Thukpa (made of wheat flour), Pava (made of sattu) and khambir (local bread). 

Tourists can try Ladakhi food that is rich in flavor and it includes Thukpa which is a thick soup that is prepared with vegetables. Momos are stuffed with meat or vegetables and served with chilli sauce. Ladakh has many bakeries that serve freshly baked bread and tourist can relish it with apricot jam. There are various restaurants in Ladakh that serve international meal. Ladakh has organized a traditional food carnival for 2 days which is organized by an NGO and it is called Women Alliance in Leh. Ladakh food festival is celebrated for 15 years and many tourists to promote Ladakhi's amusing traditional culture and boost tourism. 


Momo are made with a simple flour and water dough – white flour is preferred generally. Minced meat, vegetables or cheese are stuffed in flour doughs and dumplings are made. The dumplings resemble a form of a water droplet. The dumplings are then cooked by steaming it over a soup (bone or mixed vegetable) and is then served with the soup or chilli sauce. 


Thukpa is a tibetan word for noodle. It originated in the eastern part of Tibet, that's why Amdo Thukpa (especially Thenthuk) is famous among Tibetan & Nepalese people. Later it became popular in Bhutan, and also in the states of Sikkim, Ladakh, Arunachal Pradesh, and some other parts of India. Thukpa is a noodle soup which is prepared by mixing noodles with vegetables or chicken. This soup is very popular in Ladakh. Thukpas are also made in different varieties. 


Thenthuk is a very common noodle soup, The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too. Unlike thukpa, in Thenthuk noodles are mixed with wheat flour dough cut into uneven big pieces. It is served in dinner and sometimes in lunch. 


This is a traditional Dish of Leh Ladakh. Sku is the daily meal of people here. It is the most favourite food. it is made of wheat flour or atta kneaded to make thumb sized small pieces and prepared or cooked with sufficient quantity of water with meat and vegetable preparation as the supplement. 

Paba and Tangtur

It was once the staple food of Ladakh. It is very nutritious and Paba is made of wheat and peas. It is an edible dough of a mixture of roasted flours of barley, wheat, buckwheat, Ladakhi black beans and peas. Its like a bread eaten with Tangtur and Zathuk. Tangtur is buttermilk with wild local vegetables. 

Khambir and Butter tea

Khambir is a pan shaped, most common local bread, brown in colour with thick crust, made from local whole wheat. It is served mainly for breakfast with butter tea / salt tea. Butter tea is made by adding butter and salt to the tea and stirring it. 


Chang is the local brew made by fermenting miller with yeast in a cylindrical porcellin pot. The pot is topped with warm water a couple of times until the miller loses its potency and the liquid extract is Chang.