Ladakh has been a crossroads for more than a thousand years. Caravans on the old trade routes between Tibet, Kashmir and Central Asia passed through Leh, and the culture they left behind is unlike anywhere else in India. Learning a little about it will make your trip far richer.
People and faith
Most people in the Leh region are Tibetan Buddhists, while the Kargil region is largely Shia Muslim, and there are Hindu, Sikh and Christian communities too. Villages are small and close-knit, built around barley fields, apricot orchards and a gompa (monastery) on the hill above.
The greeting you'll hear everywhere is “Julley!”. It means hello, goodbye, thank you and welcome. Use it often.
Monasteries (gompas)
Ladakh's monasteries are living places of worship and study, not museums. The best known include Hemis, Thiksey, Diskit, Lamayuru, Alchi and Likir, each with its own festivals, murals and prayer halls. Many of our Soul of Ladakh journeys are built around them.
Monastery etiquette
- Dress modestly: cover shoulders and knees, and take off hats inside.
- Walk clockwise around stupas, mani walls and prayer wheels, and spin prayer wheels clockwise.
- Take off your shoes before entering prayer halls when asked.
- Ask before taking photos, especially inside, and never use flash on the murals.
- Don't touch statues, offerings or ritual objects, and never sit with your feet pointing at an altar or a monk.
- Keep your voice low during prayers. Morning puja is beautiful to watch quietly from the side.
- A small donation in the offering box is appreciated.
Festivals
Monastery festivals feature cham, masked dances performed by the monks that tell the story of good defeating evil. The most famous is Hemis Tsechu in June or July, honouring Guru Padmasambhava. Others include Losar (the Ladakhi new year, in winter), Thiksey Gustor, Dosmoche in Leh and Phyang Tsedup. Dates follow the Tibetan lunar calendar and change every year. Ask us when you're planning.
Food to try
- Thukpa and skyu: hearty noodle and pasta stews
- Momos: steamed dumplings
- Butter tea (gur gur cha): salty, rich, and very good at altitude
- Khambir: Ladakhi bread, best with apricot jam
- Chhang: local barley beer, offered at celebrations
Staying in a family homestay, as on many of our treks, is the best way to taste real Ladakhi home cooking.
