Cuisines of Ladakh are distinctive feature of this north-eastern region. There are at least 60 traditional dishes which the local Ladakhis prepare. The food of Ladakh is significant as it represents the tough and rough topography of the region which is different from the rest of the subcontinent. As the weather is different it demands different type of food habit particularly those which are directly extracted from the floras and fauna of the region. Cuisines of Ladakh are mainly cooked in very simple style with mild but tasteful ingredients. In case of vegetables, beans, beetroots, potatoes and pumpkins are often mixed with other materials like milk and butter to make it more tasteful. Along with vegetarian food Ladakhis also consume meat. The food of the Ladakis is often prepared with various kinds of sauces with spices which are delicious in taste. Among the notable food items the momos and gur gur tea is commonly known.

Specialities of Ladakhi Cuisine
Cuisines of Ladakh have some of the specialities which primarily include Ruchotse or Momos, Butter tea, Tsampa, Pava, Cholak, Khambir, Thukpa, Mok-Mok, and Skyu. Among these Ruchotse or the Momos are the traditionally steamed dumplings which are stuffed with meat and vegetables usually served with very hot chilly sauce. The tea is usually made up of Tibetan tealeaves which are mixed with the yak butter milk stirred with some salt and shaken till it gets its usual form. Along with this there are other items which include Tsampa which is a nutritious powder usually taken during the breakfast and usually served to the old and aged along with the children which is domestically made by the women of the family. This is followed by Pava which is a dough made from boiling water which is mixed with Tsampa and ground peas flour, eaten with cooked vegetables or lentils. There are other food items which include Cholak which is prepared by mixing Tsampa into loose dough with ladakhi tea. Khambir is another food delicacy which is popular in Ladakh which is flat wheat flour bread very much similar to what is known as Indian naan bread. The delicacies of Ladakhi cuisine also includes the Thukpa which are flat wheat noodles cooked with thick and rich vegetable soup which is a comprehensive food item that can be filling by itself. Mok-Mok is very similar to what is usually known as Momos as these too are steramed dumplings stuffed with meat and vegetables. And the last delicacies include Skyu which is Tsampa or wheat flour dumplings cooked with vegetables.

Cuisines of Ladakh represent a different trend from the usual cuisines of Indian subcontinent which include curry and spicy food. The food in Ladakh is light and less spicy although if the guest so desires the cook shall be obliged to serve to the demands of guests. Like rest of India the use of Chapattis and bread is common in Ladakh as well. Along with this the people of Ladakh relish a loaf of bread with Apricot jam. The region is getting influenced by new cooking trends blended with their usual trend of traditional cooking. The Ladakhis usually make use of a special spice called `thangyar` - a yellow chilly which is first fried and then coarsely powdered and `kurnyot` or careway seeds which are usually sprinkled on the soup for garnishing it. Among other items which are a speciality of the region, the Seabuckthorn berry juice is largely popular throughout India which is made up of the nectar of the Seabuckthorn Berry. This drink is usually served with sweat meats and candies on occasions.

Overall cuisines of Ladakh represent a different style of food which has its own taste and which is consumed in its own style. While the region is usually marked for its tradition and culture it is also known for Momos and Gur gur tea all over the world.