Ladakh also known as the ‘Land of High Passes’ is a region in the Indian state of Jammu and Kashmir that currently extends from the Kunlun mountain range to the main Great Himalayas to the south. he largest town in Ladakh is Leh, followed by Kargil. Ladakh is the highest plateau in the state of Jammu & Kashmir with much of it being over 3,000 m (9,800 ft).
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.
Traditional music includes the instruments surna and daman (shenai and drum). The music of Ladakhi Buddhist monastic festivals, like Tibetan music, often involves religious chanting in Tibetan as an integral part of the religion.