By Jasmine Kaur
The high-altitude region of the country survives on warm and nutritious food. From breads to beverages, here’s what Ladakhis eat for breakfast.
Made with yak meat, the specialty of this butter tea lies in it salty flavour. The dark pinkish hue and aroma is quite similar to a Tibetan beverage too.
Slightly unusual for breakfast yet perfect to keep one warm, chhutagi is a thick vegetable soup, filled with carrots, potatoes and more. Pasta-like dough shaped as bow ties are also added to it.
A thick, round bread that is often paired with butter tea for breakfast, khambir is made with fermented whole wheat dough, that is firstly baked and then cooked on fire.
Locally-produced apricots are called chulli in Ladakh. These fruits are then used for making jams, pickles and more. Slather on a slice of bread and enjoy.