A Study on tribal Food Habits, Food Culture and Lifestyle of Changthang Region

Abstract— The district is located at a distance of around 430 km from Srinagar and 235 km from Kargil. The present study was conducted in the Changthang region of Leh District in UT Ladakh. The sample for the study was drawn from the Nyoma block of the Changthang region. The traditional food of Changthang people is based on animals, vegetables, and the cropping system of barley. Animal-based products (meat and dairy) are common. Most people eat dry yak and goat meat, which is sliced thinly and hung to dry after slaughter. By-products of livestock such as milk are used to make paneer, churpey (cottage cheese), butter (khakla maar), and ghee. Pastoral nomads consume only meat and milk from their livestock due to the absence of a cropping system, as they migrate in search of pasture for their livestock. During the winter, Changthang people sell livestock like goats, sheep, and yak in other parts of Leh. They face various challenges in life, especially regarding health and basic necessities, which impacts their social and economic life. Most people consume preserved products like dried meat and churpey. Traditionally, the agricultural system in the Changthang region was primarily for self-consumption. Krishi Vigyan scientists provide training on food preservation and value addition for milk products, vegetables, and barley, focusing on drying vegetables in a hygienic way without losing vitamins and minerals.