A ROYAL FEAST

Like many others, ARCHANA SINGH equated Ladakh’s food with momos and thukpa. Until a traditional feast at the king’s palace made her realise how little she knew of the locals and their culinary traditions.

- ARCHANA SINGH

NOT ONLY DOES FOOD play a vital role in our sustenance, it is also interwoven with our heritage. Hence, it assumes utmost significance when you explore a new place. Local cuisine is a gateway to understanding the culture and traditions of a region. In fact, it’s nearly impossible to define a place without trying its cuisine—it’s a lesson I learnt on my last trip to Ladakh.

The Union Territory is a popular destination for Indians. It has been catapulted to stardom thanks to social media and the many movies shot on its surreal terrain. While most people are familiar with tourist attractions such as Nubra, Pangong, and Khardungla, there’s a serious dearth of awareness about the local cuisine. Most people think Ladakhi food is all about momos and thukpa (noodle soup). It’s so much more.

Ladakh is a cold high-altitude desert that has historically been at the crossroads of trade. An important stop on the ancient Silk Route, Ladakh was influenced by the cultures, traditions, and food habits of Tibet to the east, Central Asia to the north, and Dardistan to the west. As a result, you find some very unique food traditions here that you don’t see anywhere else in the Indian subcontinent or even Tibet.