LADAKH has long been called Little Tibet, so it is no surprise that many Tibetian traditions continue to flourish in this beautiful region.

There is no fish in their diet because the streams and rivers one sees all around are glacier melts. In the earlier days, when the Ladakhis were cut off from the rest of the world, their diet was just mainly homegrown grains and dried yak meat and yak milk. Many fruits like apples, peaches, plums and apricots grow in well-watered valleys in this otherwise dry desert. There is little rain so the intense high altitude sun can easily produce many tasty dried fruit. But now, since they have access to the rest of India, their Himalayan ecosystem has developed a distinct agriculture economy. Vegetables are only available during the summer months and winters are dependent basically on sheep and yak meat. They now have access to chicken, which is commonly used in many of their dishes.

The staple food of Ladakhis is Thukpa, Sku and momos.

Vegetables such as potatoes, beetroot, pumpkin, beans, spinach and haak saag are cooked in a variety of ways.

They normally use few spices besides chillies, making the food a bit boring for Indian tastes. Every meal is accompa nied by a soup called Thukpa that is made with an assortment of vegetables cut fine and cooked slowly in a meat-based stock with a mix of noodles and small pieces of meat. It is very nourishing and makes a light, mildly flavoured and a complete meal.

Sku is made up of meats, vegetables and sort of small, flat atta dumplings and it is a fine balance of protein, carbohydrates and vegetables. Most of the food is organic and very healthy and nourishing. It is very light on oil, as it is difficult to digest oil at high altitudes.

The fresh food and unpolluted atmosphere makes Ladakhis look very strong and healthy.

Steamed dumplings or momos filled with meat and vegetables are the main dish and served with a fiery sauce made out of garlic and red chillies, or a type of salsa made out of barbequed tomatoes mixed with garlic, chillies and onions that are a great favourite not only with the locals but also the tourists. There are many small eateries where one can eat steaming hot momos, and wash it down with a cup of Ladakhi ginger and herb tea.

Today, there are many eateries in Ladakh and they have many bakeries catering to the tastes of foreign tourists. Thick Ladakhi breads, something like our bhaturas, but made with atta instead of maida, make a healthier alternative. They also have thick, baked, handmade biscuits made of atta or other grains found in the area. These biscuits are dipped in tea and eaten with steaming hot Ladakhi, salt, or nowadays, with jasmine and ginger teas.

Overall, their food is simple and unspiced, but healthy and nourishing.