Momo

Momo stands out as the most popular Tibetan dish, although the version we're familiar with differs slightly from the authentic Tibetan ones. These dumplings, filled with meat or vegetables, are indigenous to Tibet, Sikkim, Nepal, and Bhutan. Thanks to the Tibetan community in Leh, tourists can savor truly authentic momos, distinct from those found in urban areas, especially the ones on the streets of New Delhi. Leh offers two main types of momos: steamed and fried. Additionally, there are kothay momos, pan-fried with a slight red tint. Another rare variant is the taipo, a sizable momo filled generously with meat, veggies, and sometimes even half an egg.

Thukpa

Thukpa is a noodle soup that provides unparalleled comfort in Leh's cold climate. Packed with vegetables and meat, thukpa is not only delicious but also a nutritious and complete meal. Various spicy add-ons enhance its flavor, making it even more tempting. When in Leh, sampling thukpa is non-negotiable. This dish is widely available in most local restaurants. There's also a variant called dry thukpa, lacking the soup but equally delightful.

Thenthuk

Crafted from wheat flour dough, thenthuk transforms into a soup infused with meat and vegetables. Unlike thukpa, thenthuk's dough is not shaped into noodles but flattened and added only after the vegetables and meat have been thoroughly boiled. In Tibetan, the literal translation of 'thentuk' is 'pulled noodle,' where "then" means pull, and "thuk" means noodle. Despite its seemingly simple appearance, a Tibetan cook will attest to the meticulous preparation required to achieve the final product. Easily accessible around Leh, thenthuk offers a unique twist when combined with momos in the soup, creating a distinct yet amazing flavor combination.

Mothuk

Typically, when you order momos at an authentic Tibetan restaurant, they often come with a bowl of soup. However, in the case of Mothuk, you get momos served within a flavorful soup! This delectable dish is a must-try for all momo enthusiasts. While the momos in Mothuk can be either meat or veggie, the soup is enriched with vegetables and spices. The unique appeal of this dish lies in its amalgamation of various ingredients, with the ever-popular momo taking center stage.

Tingmo

Tingmo is a Tibetan steam bread renowned for its delicacy and softness. Also known as 'buns,' Tingmos are essentially momos without the filling, offering a doubled-up fluffiness that makes them irresistibly warm. Ideally paired with meat-based stews or stir-fried dishes, these authentic Tibetan delights are readily available in most restaurants and eateries across Leh.

Churpi

Churpi, a unique chewing cheese, is exclusively found in Tibetan dominant regions. Typically crafted from solidified yogurt, it is cut into small cubes and allowed to dry. Churpi is a versatile ingredient used in various dishes, particularly with green vegetables, and can also be enjoyed alongside a flavorful churpi achar. While these cubes are rock-hard, they are ideally meant to be savored by sucking and scraping, much like candy. Churpi is a must-try and a perfect gift to bring back for friends and family.

Tibetan Butter Tea

Also known as Gur-Gur Chai in Leh, Tibetan Butter Tea stands out as one of the most unique flavors you'll ever experience, especially if you're accustomed to sweetened milk tea. The salted tea is created by boiling tea with baking soda and salt in a samovar, a tea urn traditionally used in Russia. Following this, a substantial lump of butter, specially churned with wooden apparatus and typically sourced from yak's milk, is incorporated. Serving as an ideal remedy against the harsh cold of the high Himalayas, this tea could prove to be therapeutic. The butter acts as a safeguard against chapped lips in the cold and dry weather. Locals in Ladakh often claim that the finest butter tea can be savored at Hemis Gompa (monastery), making it worthwhile to trek for a taste of what might just be the most exceptional Tibetan salted tea you'll ever encounter.

Chaang

Chaang, a Tibetan wine crafted from barley, millet, or rice grains, offers a delightful option for those seeking to quench their thirst in Leh. This white-colored beverage has gained popularity in areas where Tibetans have established a presence over the years. Recognized for its low alcohol content, Chaang provides comforting relief in the chilly weather. Another rendition of this drink, known as tongba, involves allowing water to filter through fermented barley and serving it in a pot with a wooden straw. Both these variants can be found in Leh if you explore the surroundings