
While our 2 week-long trip to Ladakh was very hectic, and given the schedule we were mostly eating lunch at roadside places (dinner was usually at our hotels), we could not resist the temptation to try out some Ladakhi food on the two days we were free to hang around in the capital Leh. I would have loved to explore the local cuisine a bit more, but time did not permit the same.Also See Ladakh Diaries, a TravelogueYarkandi PulavI had some exposure to Ladakhi food from a food festival about five years ago at ITC Kakatiya Hotel, Hyderabad. Nilza Angmo, who is the owner of the well-known Alchi Kitchen in Alchi (70 km from Leh) was in Hyderabad curating the festival. She introduced the cuisine of Ladakh to us with dishes like Skyu (local handmade pasta in veg sauce), Chutagi apart from the usual Churpi (delicious Yak cheese), Mok Mok (Ladakhi Momos), and Pakthuk (Soupy lamb broth with veggies and cheese). But more than that she had kindled an interest in the cuisine, which I followed up in this recent visit. It is a pity that we could not visit Alchi this time to try...