Traditional recipes

A warming noodle soup with mutton or vegetables, eaten through Ladakh's long, cold winters.

Hand-pulled flat noodle pieces cooked in a vegetable broth, a quick home meal of Ladakh.

Thumb-shaped wheat dough pieces cooked with root vegetables in a broth, often finished with milk.

Bow-shaped pieces of wheat dough cooked in a vegetable broth, a Ladakhi favourite for family meals.

Steamed dumplings filled with spiced minced meat, served with soup and chilli sauce.

Soft, folded steamed bread rolls eaten with meat curries and vegetable dishes.

A thick, round brown bread of whole wheat flour, baked on a griddle and eaten with butter tea at breakfast.

A firm, nourishing dough of roasted barley and pea flours, eaten with tangtur (curd and greens) or curry.

A cool, tangy mix of curd or buttermilk with chopped greens and vegetables, served with paba.

Salted tea churned with butter and milk, drunk many times a day to keep warm at high altitude.

Roasted barley flour (ngamphe, or tsampa) kneaded with butter tea into a quick, filling dough.

Cottage cheese from buttermilk, dried in the sun and wind until hard, chewed as a snack or added to dishes.

A tangy orange drink made from the small wild berries of the sea buckthorn shrub that grows along Ladakh's rivers.