Ladakh Tourism At A Glance
A land like no other with superabundance of attractions to visit and phantasmagoric and fabulous landscapes, amazing people and culture, Ladakh is truly a heaven on Earth. Bounded by two of the world's mightiest mountain ranges, the Great Himalaya and the Karakoram, it lies athwart two other, the Ladakh range and the Zanskar range. Ladakh is mystical in all the spheres it covers, from nature, geography, sceneries to the modest cultures that it fosters. Right from gompas to the sensational momos, the superabundance of attractions to visit makes this city make it heaven on earth. It is said that only in Ladakh can a man sitting in the sun with his feet in the shade suffer from sunstroke and frostbite at the same time.
Transport:
In present times, the only two land routes to Ladakh in use are from Srinagar and Manali. Travellers from Srinagar start their journey from Sonamarg, over the Zoji La pass (3,450 m; 11,320 ft) via Dras and Kargil (2,750 m; 9,020 ft) passing through Namika la (3,700 m; 12,100 ft) and Fatu la (4,100 m; 13,500 ft). This has been the main traditional gateway to Ladakh since historical times and is now open to traffic from April or May until November or December every year. The newer route is the high altitude Manali-Leh Highway from Himachal Pradesh. The highway crosses four passes, Rohtang la (3,978 m; 13,051 ft), Baralacha la (4,892 m; 16,050 ft), Lungalacha la (5,059 m; 16,598 ft) and Taglang la (5,325 m; 17,470 ft) and the More plains and is open only between May and November when snow is cleared from the road.
There is one airport in Leh, from which there are daily flights to Delhi and weekly flights to Srinagar and Jammu
Cuisine
Ladakhi food has much in common with Tibetan food, the most prominent foods being thukpa (noodle soup) and tsampa, known in Ladakhi as ngampe (roasted barley flour). Edible without cooking, tsampa makes useful trekking food. A dish that is strictly Ladakhi is skyu, a heavy pasta dish with root vegetables. As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common. As in other parts of Central Asia, tea in Ladakh is traditionally made with strong green tea, butter, and salt. It is mixed in a large churn and known as gurgur cha, after the sound it makes when mixed. Sweet tea (cha ngarmo) is common now, made in the Indian style with milk and sugar. Most of the surplus barley that is produced is fermented into chang, an alcoholic beverage drunk especially on festive occasions.
A land like no other with superabundance of attractions to visit and phantasmagoric and fabulous landscapes, amazing people and culture, Ladakh is truly a heaven on Earth. Bounded by two of the world's mightiest mountain ranges, the Great Himalaya and the Karakoram, it lies athwart two other, the Ladakh range and the Zanskar range. Ladakh is mystical in all the spheres it covers, from nature, geography, sceneries to the modest cultures that it fosters. Right from gompas to the sensational momos, the superabundance of attractions to visit makes this city make it heaven on earth. It is said that only in Ladakh can a man sitting in the sun with his feet in the shade suffer from sunstroke and frostbite at the same time.
Transport:
In present times, the only two land routes to Ladakh in use are from Srinagar and Manali. Travellers from Srinagar start their journey from Sonamarg, over the Zoji La pass (3,450 m; 11,320 ft) via Dras and Kargil (2,750 m; 9,020 ft) passing through Namika la (3,700 m; 12,100 ft) and Fatu la (4,100 m; 13,500 ft). This has been the main traditional gateway to Ladakh since historical times and is now open to traffic from April or May until November or December every year. The newer route is the high altitude Manali-Leh Highway from Himachal Pradesh. The highway crosses four passes, Rohtang la (3,978 m; 13,051 ft), Baralacha la (4,892 m; 16,050 ft), Lungalacha la (5,059 m; 16,598 ft) and Taglang la (5,325 m; 17,470 ft) and the More plains and is open only between May and November when snow is cleared from the road.
There is one airport in Leh, from which there are daily flights to Delhi and weekly flights to Srinagar and Jammu
Cuisine
Ladakhi food has much in common with Tibetan food, the most prominent foods being thukpa (noodle soup) and tsampa, known in Ladakhi as ngampe (roasted barley flour). Edible without cooking, tsampa makes useful trekking food. A dish that is strictly Ladakhi is skyu, a heavy pasta dish with root vegetables. As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common. As in other parts of Central Asia, tea in Ladakh is traditionally made with strong green tea, butter, and salt. It is mixed in a large churn and known as gurgur cha, after the sound it makes when mixed. Sweet tea (cha ngarmo) is common now, made in the Indian style with milk and sugar. Most of the surplus barley that is produced is fermented into chang, an alcoholic beverage drunk especially on festive occasions.
Blogger Comment
Facebook Comment