इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Ladakh & Zanskar · Western Himalaya & Trans-Himalaya
Two layers sit on the plate. Underneath is the barley-and-dairy subsistence kitchen — ngamphe, kholak, paba, tangtur, skyu — which is what households actually ate for most of the year and what older people still prefer. Over it lies a Tibetan-facing wheat-dough kitchen of thukpa, momo and thenthuk that has become the everyday food of Leh, and a thin Central Asian layer left by the Yarkand caravan trade, clearest in Nubra and in the Muslim trading households of Leh. Meat is eaten sparingly and largely in winter, and monastic practice makes vegetarian cooking common without making it universal.
Small discs of wheat or barley dough pressed with the thumb into a shallow cup, dropped into a thick stew of root vegetables and, in winter, dried meat, and simmered until the dough is cooked through and has thickened the broth. The thumbprint is functional — it makes the piece thin enough to cook and cupped enough to hold liquid. The Ladakhi household dish above all others.
Literally water bread: flat bow-tie shapes of dough boiled in a vegetable and meat broth. The dough is rolled, cut and pinched by hand in quantity, which makes it a dish for a household with people in it rather than for one cook.
Hand-pulled or cut noodles in broth with vegetables and often dried meat, eaten as the whole meal. Its Ladakhi form is thinner and less spiced than the versions sold across the Himalaya, and the broth is expected to carry the dish.
The same broth with dough torn straight into it in flat pieces rather than cut into noodles — faster, and made when the household is cold and in a hurry.
Steamed dumplings of yak, mutton or vegetable, eaten with a thin chilli-and-tomato sauce that arrived later than the dumpling did. Mokthuk is the same dumpling served in broth.
A thick, round, slightly sour leavened bread cooked on a griddle or in the embers, kept for days and eaten torn into butter tea at breakfast. The sourness comes from a retained piece of the previous dough — a continuously maintained starter, in a place with no yeast to buy.
Steamed leavened bread, spiralled or knotted, served with a stew to soak up. Steaming rather than baking saves fuel and does not need an oven.
Roasted barley flour, either stirred into butter tea as a thin porridge or kneaded in the bowl with the fingers into a stiff ball. It is a full meal assembled at the table without a stove, and it is what a herder, a pilgrim or a traveller carries.
A dense dough of mixed barley, pea and buckwheat flours cooked stiff, sliced, and eaten with tangtur. The mixed flours are not a refinement but an inventory — it is made from whatever the household harvested.
Cold buttermilk soured further, with dried or fresh greens, wild herbs and sometimes a little flour stirred through. Eaten with paba in summer, and the closest thing the region has to a salad.
Barley flour cooked with water into a thick porridge and eaten with butter or with a broth poured over. Older, plainer and more fuel-hungry than kholak, and now mostly eaten by choice rather than necessity.
Winter-dried meat, shredded or chipped into stews. Used in small quantity for savour rather than eaten as a portion, and hung visibly in the store room as a measure of the household's winter.
Rice cooked with meat, carrot and onion in the Central Asian manner, kept alive in Leh's Muslim trading households and in Nubra as a direct residue of the caravan road to Yarkand. It is the one dish in the region built on rice, and it did not come up from India.
Dried apricots, either eaten as they are, stewed into a thick soup with a little flour, or cooked with the cracked kernels stirred back in. In Nubra and along the lower Indus it is the winter sweet, and no sugar is added to it.
Hard cheese chipped from a block, chewed slowly on the move or softened into stews. The soft fresh form is eaten with sugar or with tea as a treat when the milk is running.
मुख्य आहार
मिठाइयाँ
स्ट्रीट फ़ूड
पेय
Ladakh & Zanskar का खानपान — ख़ास व्यंजन, मुख्य आहार, मिठाइयाँ, स्ट्रीट फ़ूड और उन्हें कहाँ चखें। (15)