Tibetan-Ladakhi Home Food @ LIKIR Homestay l Shapta, Tigmo, Phating Chu (BEST LADAKHI DESSERT), Tapu

Описание: Nestled amidst a breathtaking landscape, Likir village in Ladakh offers a serene escape from the hustle and bustle of city life. Our visit to this place was made memorable by the warm hospitality of Rigzen Chorol and her family at Lungpa Pa Homestay. This wonderful visit was curated by our travel partner Offbeat Tracks. Through a simple everyday meal, we delved into the heart of the culinary culture of this place including the agricultural practices that sustain this remote community.

Upon reaching the homestay, we indulged in some Puli accompanied by Gurgur Cha, a traditional salted butter tea from Ladakh. Over this hearty combination, discussions ensued about the local produce and life during the harsh winters.

Thereafter our host, Rigzen prepared Pacha, Tapu, Shapta and Timok for dinner. Pacha is an apricot kernel and walnut-based dip flavored with a tempering of oil, onions, turmeric, and spices. Tapu consists of small lumps of barley and wheat flours cooked in boiling water. Timok, also known as Tingmo, is a soft and fluffy steamed bread from Tibet made with all-purpose flour, yeast, and baking powder. Shapta is a Tibetan stir-fried meat dish typically prepared with onions, tomatoes, capsicum, chilies, spices, soy sauce, and glass noodles (phing). It was an amalgamation of Ladakhi and Tibetan cuisine. Each dish was a testament to the rich culinary heritage of the region. To complement the feast, we savored Chang, a traditional alcoholic drink made from barley.

The following morning in the peaceful hamlet was very serene. After Richen's children set off for school we sat down for a humble everyday breakfast. It comprised Khambir, a leavened flatbread and Phating Chu, whole dried apricots soaked overnight. Refreshed, we embarked on a tour of Likir Monastery.


About the host:
https://anubhavsapra.com/

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Text by Swetaleena Nayak