The
diverse cultures of the world have their own peculiar characteristics and have
some practiced custom attached which define and enrich them. The affinity and
the bondage one feel towards his culture is not merely an emotion but a work of
history down the ages.
The
ladakhi culture is also a wonderful and spectacular. The eye catching and heart
throbbing gestures of ladakhi culture define the very essence of its practice
even to this date. One of them is the famous and delicious dish called
“Thookpa.”
As
unique and unmatched dish sound from its name.
It is a very distinctive and popular cuisine of ladakhi culture. Peoples
are fond of having “Thookpa” in the winter season and particularly during the
beaten chill and snow falling winter season because it preserves their warmth
and physical strength which helps them to face the harsh chill winter.
Thookpa
has different kinds like Chapthook, Brasthook, Chukithook, Rsrabthook, Nangthook
etc. Thookpa is almost prepared domestically at home. Chapthook is most popular
and mouth watered dish commonly prepared at home. Chapthook is basically
prepared by the flour of ‘wheat’ which is also a common and popular crop of the
Ladakh region. ‘Wheat’ is a unique and popular crop cultivated in every parts
of the ladakh region. Peoples mostly
prepared “Thookpa” in grindmills (Ranthak) where wheat’s grinded for making
flour. The ingredients used in preparing
“Thookpa” are vegetable oil, chopped meat ,pieces of fats, garlic (zogpa),
mithi ,meatmasala, salt, countable amount of mirch and healthy, water and add
milk to add the taste. People prefer to
have this cuisine or mouth watered delights in carol Chinese bowls (foto).
Mokmok
is also one of the loving cuisines of ladakhi people. It has its special
features and unique identity in cooking and preparing. It is prepared by fine
Atta like “samosa” filled with chopped meat and mixture of different spices. It
is prepared in a special pot called “mokta” three steps pot (two with tiny
holes in bottom in which mokmok is kept and plain one in which water is boiled)
with the help of its hot steam mokmok get ready to eat. It is domestically
prepared at home as well as at hotels in market. Other popular dishes like
Punjabi Dhabba, Kashmiri wazwan, ‘Thookpa’ and ‘Mokmok’ are also available at
hotel during day time.
I
am sure that you have got the idea of preparing Thookpa, Mokmok and its
importance as culturally and have the taste of this delight literally but don’t
forget it to take manually by your loving ones.
Abdul Hussain Muntazree
R/o Chumikchan Sankoo
