Popular Dishes of Ladakh and Jammu – Cuisine

by Nisha Parmar SEO Executive

opular-Dishes-of-Ladakh-and-Jammu-Cuisine

Jammu, with its beautiful environs and warm and hospitable people, has its own cuisine to be proud of. The food of the Dogras — a community that lives in Jammu, as well as in neighboring Himachal Pradesh and Punjab — is something that the taste-buds remember long after the last morsel has been eaten. The food is simple —yet delicious. One of the best known Dogra dishes is rajma — red kidney beans cooked in a delicious sauce. Some believe the most delicious rajma is to be found in Jammu, and travellers can't have enough of the rajma that's served with fragrant rice and pomegranate chutney in small eateries on the highway. Madra — pulses cooked with curd and then enriched with thickened milk and dry fruits —is a popular dish, like auriya, a dish of potatoes and curd, and ambal, prepared with pumpkin, jaggery and tamarind. Among the regional meat dishes is khatta meat — made tart with lime juice or pomegranate seeds.

Ladakihi Cuisine Up in rugged Ladakh, the food habits and customs of the people are markedly different. The staple diet of the Ladakhis is barley - which is fermented to make chhaang, country liquor,and used to bake various kinds of breads (tagi) such as buskhuruk (puffed but unleavened bread) and tam tam - a thick but soft bread.

A meal usually consists of thukpa, which is a term used for various kinds of soups. In a large bowl, wheat or barley noodles are mixed with stock, and then topped with vegetables, meats and chhurphe, a dry cheese of the region. Guthuk — with nine ingredients (gu means nine) — is a kind of thukpa, while momos are steamed dumplings, popular across India.

Travellers to Ladakh cannot return without tasting their salted butter tea, called gur gur cha, prepared with yak butter. The tea warms the people when the weather turns hostile or even when the sun shines brightly.

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