Ladakh's iconic comfort food — a hearty noodle soup with vegetables (or meat) in a rich broth. Every restaurant and homestay serves their own version. Perfect for warming up after a cold day of sightseeing. The vegetable thukpa is the most common variety.

Steamed or fried dumplings filled with vegetables, cheese, or meat. Ladakhi momos tend to be larger than their Tibetan counterparts and are served with fiery red chilli chutney. Available everywhere from street stalls to restaurants.

A traditional Ladakhi stew made with thumb-sized pasta dumplings, root vegetables (turnips, carrots, potatoes), and slow-cooked for hours. This is authentic Ladakhi comfort food — filling, nutritious, and warming. Best experienced at a homestay or traditional Ladakhi restaurant.

Tibetan-style butter tea made with black tea, yak butter, and salt. It's savoury, not sweet — and an acquired taste for most visitors. But at high altitude, the high-calorie, salty drink is genuinely functional: it prevents dehydration and provides energy. Served constantly at monasteries and homes as a gesture of hospitality.

Tingmo is a soft, fluffy steamed bread (like a flower-shaped mantou) served with spicy Dum Aloo (potato curry). The combination of the plain, pillowy bread with the rich curry is one of Ladakh's most satisfying meals. Often available at Tibetan restaurants.

Ladakh is famous for its apricots — the Leh valley is one of the world's great apricot-growing regions. Local products include apricot jam, dried apricots, apricot oil (used in cooking and skincare), and apricot juice. These make excellent souvenirs and gifts.

Chang is a traditional Ladakhi alcoholic drink made from fermented barley. It's mildly alcoholic, slightly sour, and served warm in winter or cold in summer. While not available in most tourist restaurants, it's commonly offered at local homes and during festivals. A taste of authentic Ladakhi culture.