Delhi Food Walks's video: Chhutagi - The Ladakhi Pasta @ Phyang Homestay I Acclimatisation Heritage Home Khambir Sandwich

When venturing into high-altitude terrain, acclimatization becomes crucial to prepare for challenging conditions like low oxygen levels. So, in reaching leh we spent a laid-back time at Skiltang Farmstay in Phyang, following the wise advice of our young host, Rigzin and his welcoming family who made us feel comfortable. This serene pause allowed us to drink plenty of water, rest and enjoy home cooked meals while admiring the splendor and beauty of the Himalayas. Breakfast featured aalu paratha and refreshing mint water. For lunch, we had North Indian specialties like matar paneer, dal and rice. In the evening, we joined Rigzin's mother Yanchen in the kitchen as she prepared one of Ladakh's key dishes, chutagi. But first, she treated us to gur gur cha, a traditional butter tea from the region, paired with puli, savory biscuits made from leavened dough. After a tea break, we resumed the chutagi making process. Yanchen first prepared a stew with onions, tomatoes, spices, churpi (local cheese), and brown peas. As it simmered, the family gathered to make special cone-shaped pasta with wheat flour dough. Once cooked and added to the stew, the result was a creamy and satisfying dish. The next morning, we enjoyed a simple khambir sandwich for breakfast. Khambir, the local leavened bread of Ladakh, provided a perfect start to our day before we embarked on a tour of Rigzin's old home, which encapsulated slices of Ladakhi culture. This immersive experience at Skiltang Farmstay not only provided us with essential acclimatization but also offered a glimpse into the warm hospitality and culinary richness of Ladakh. About the host: https://anubhavsapra.com/ Facebook: https://www.facebook.com/delhifoodwalks Twitter: https://twitter.com/delhifoodwalks Instagram: https://instagram.com/delhifoodwalks Design and filmed by Rahul Singh https://instagram.com/iamrahulsingh.2 Text by Swetaleena Nayak