Ladakh, nestled in the Himalayas, has a culture and cuisine that have been heavily influenced by its geography and climate. Being a high-altitude desert, traditional Ladakhi food is geared towards providing high energy and warmth to combat the cold. Most ingredients used in the cuisine are locally sourced such as barley, wheat, and locally grown vegetables. Dairy products from yak and goat's milk also form a significant part of the local diet. The region's food history is interwoven with Tibetan culture, leading to similarities in Ladakhi and Tibetan dishes, such as momos and thukpa.
