Can I get some Ladakh food dishes which have similarities to West Bengal and in what way are they similar?
Answers
Answer:
Food is a means to provide important insights into the culture and history of a place. Since Ladakh is rich in culture and history, eating food in Ladakh is similar to taking a trip down the memory lane and reliving the history that this region has to offer.
One of the best parts of travelling in Ladakh is to savour different dishes and cuisines prepared by the locals. Tibetan influence on Ladakhi cuisine is palpable, especially thukpa and momos. Ladakhi food is not spicy as Indian cuisine and is simple but healthy.
To bring to you all the delicious food that you can try in Ladakh, here is the list of the top 10 dishes that should definitely be on your menu while you are in Ladakh.
Explanation:
Chhutagi
Chhutagi, food of Ladakh
Chhutagi literally translates as “water bread” (chhu means “water” while tagi is “bread” in Ladakhi). Chhutagi is one of the distinctive Ladakhi delicacy rich in nutrition. The flattened dough is usually cut into circular shapes and then given the shape of a bow-tie. The dough is then cooked in a thick soup made of either vegetables or meat. Chhutagi is a heavy meal and is often served during harvest season to workers to give them energy. Some local restaurants in Leh have come up with different versions of chhutagi. It is definitely one of the culinary specialities of Ladakh that need to be tasted.
5. Tingmo
Tingmo, food of Ladakh
These bun-shaped Tibetan bread is steamed and served with vegetables, meat and dal. Tingmo is a delicate, soft and fluffy bun that is prepared from wheat flour without putting any filling. It is best served hot and is mostly served with meat. It is a staple food of Ladakh and is eaten for breakfast, lunch and dinner. Dough is kneaded and then folded and twisted intricately before being put in Mokto.
6. Chhurpe (dried yak cheese)
Chhurpe (dried yak cheese), food of Ladakh
Chhurpe, made from the milk of dzomo (a hybrid between domestic cattle and yak), is used as an ingredient to create flavourful delicacies in Ladakh. It is white and is added to thukpa to bring out flavour when vegetables or meat are not available in winter. Chhurpe is also added to tsampa (roasted barley flour) and mixed with Tibetan butter tea to prepare kholak which is then eaten with vegetables or minced meat. It is a rich source of vitamins and proteins. Chhurpe is found in two varieties: soft and hard.
7. Butter tea
Butter tea, drink of Ladakh
No occasion in Ladakh could be complete without butter tea. It is served during weddings, festivals and all important occasions of Ladakh. People of Ladakh drink it all day as it not only provides warmth but also keeps the body hydrated in a cold, high-altitude area. Known as gur-gur chai, the tea is prepared with butter, milk and salt that are added and churned until thoroughly mixed with boiled tea leaves. Tsampa is often added to butter tea to prepare kholak.