Top 10 Dishes You Must Try In Ladakh

Waquar Habib


Thukpa is a comforting noodle soup from Ladakh. It is a clear soup with vegetables and noodles made of wheat or barley flour. The ingredients include noodles, vegetables or meat, garlic, ginger, onions, green chillies and spices.

Thukpa | Shutterstock


Skyu is a pasta dish from Ladakh, made from wheat flour dough and cooked with vegetables. This dish has a unique texture and is typically served with a side of yoghurt. The ingredients used to prepare Skyu include wheat flour, water, vegetables (such as carrots, potatoes, and green beans), butter, and various spices.

Skyu | Sky Wok Ladakh/facebook


Momos are a popular snack in Ladakh, which consists of steamed dumplings filled with minced meat or vegetables, served with a tangy dipping sauce. The filling is made from minced meat or vegetables, along with onions, garlic, ginger, and spices. For the dough, you will need flour, water, and salt.

Momos | Shutterstock

Ladakhi Pulao

Ladakhi pulao is a delicious rice-based dish made with fragrant basmati rice, mixed vegetables, and optional meat. It is flavoured with a variety of local spices and ghee.

Ladakhi Pulao | namzadining/instagram


Chhurpi is a type of Ladakh cheese made from yak milk. It is commonly used in various dishes or consumed on its own. This chewing cheese is only found in areas with dominant Tibetan culture and is usually made from solidified yoghurt, which is cut into small cubes and then dried.

Chhurpi | Amazon

Po Cha

Po Cha is a salty butter tea from Ladakh, made with black tea leaves, yak butter, salt, and water. The tea is a strong, smoky brick tea from Tibet. A portion of this tea is boiled for hours to make chaku, a bitter brew churned with the other ingredients to make Po Cha.

Po Cha | Shutterstock


Phirni is a sweet rice pudding made with ground rice, milk, sugar, and fragrant spices. It's slow-cooked, has a rich texture, and is served chilled in earthen pots with nuts and dried fruits.

Phirni | eating_with_loveleen/instagram


Gundruk is a fermented leafy vegetable used in soups, stews, and side dishes. It's made from cabbage, radish, mustard, or cauliflower leaves in an earthen pot. Four types of gundruk exist: mustard, turnip, radish, and cauliflower.

Gundruk | Shutterstock


Ladakh is famous for juicy apricots. Chuli, or apricot jam, is a popular spread made by community self-help groups using apricots, sugar, and water. The jam has small apricot chunks, which is a highlight.

Chuli | vishu_traveler_soul/instagram

Yaktsha Shak

Yaktsha Shak is a curry made with yak meat and local ingredients like onions, tomatoes, garlic, ginger, and spices. Yak milk is churned, and lime is added to it to create this dish, which reflects the nomadic lifestyle of the region.

Yaktsha Shak | torontofoodblog/instagram

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