Why Pasta Is an Essential Part of Indian Regional Cuisine – Sonal Ved

When I visited Leh, a dusty Himalayan town and the erstwhile capital of the kingdom of Ladakh, it was at the onset of winter. Tiny cafes serving Himalyan meals to weary trekkers had begun wrapping up for the season. On my last night after an arduous pine forest walk, when I couldn’t be bothered about what to get for dinner (I just want something hot and spicy!, I thought to myself) I spotted a three-letter dish called kev.

Resembling strozzapreti, a Tuscan pasta variety that looks like chopped pieces of a thin rope, a bowl of kev is just that, except it’s made of whole wheat flour and tempered with a handful of Indian spices and mountain beans. And this is just one example of the range of Himalayan pastas that are common in this part of the country. Their skyu is an orecchiette look-alike; chutagi feels like a distant cousin of minestrone; and bhatsa marku, a Tibetan version of mac and cheese comes topped with dri (female yak) cheese.

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