Best Time to visit: Mid May to Mid September
Minimum Travelers: 04Passengers-
La-Dags – “land of high mountain passes”) is mainland India’s most remote and sparsely populated region, a high-altitude desert cradled by the Karakoram and Great Himalaya ranges and crisscrossed by myriad razor-sharp peaks and ridges. Variously described as “Little Tibet” or “the last Shangri-La”, and culturally and administratively separate from the rest of India, this area is one of the last enclaves of Mahayana Buddhism, which has been its principal religion for nearly a thousand years. This is most evident in Ladakh’s medieval monasteries: perched on rocky hilltops and clinging to sheer cliffs, these gompas are both repositories of ancient wisdom and living centers of worship.
Leh – the capital city of Ladakh lies near the eastern parts of Jammu and Kashmir, on the crossroads of the historic “Silk Route” from Sinkiang to West Asia and to the plains of India. The place is blessed with an amazing topography that comprises of hilly terrain, rocky cliffs, lush green grasslands and high altitude peaks.
The cuisine of Leh Ladakh is a mixture of Indian and Tibetan cuisine. You would find important taste strings from Kashmiri cuisine. Vegetables such as potatoes, pumpkins, beetroots, and beans are cooked in a variety of different ways and accompany meat dishes. Mutton and chicken are the commonly consumed types of meat in Ladakh. The staple food of Ladakhi people is Sku and Thukpa (made of wheat flour), Pava (made of sattu) and chamber (local bread).In Leh, there are many restaurants, where you can have an international cuisine as well you find German bakery and cafes famous among foreigners there