High altitude cooking is a science of warmth. Ladakhi food is built to sustain people through -30°C winters and long days of physical work. Every dish has a purpose — and most of them are absolutely delicious.
Butter Tea (Gur Gur Cha)
This is the taste of Ladakh. Black tea, yak butter, and salt — churned together in a traditional wooden barrel called a dongmo. Your first sip might be a surprise (it is savoury, not sweet), but on a cold morning at 3,500m, nothing warms you faster. Locals drink 20–40 cups a day.
