New Delhi, Sept. 12 -- "Eat fruits off the trees and dine with a king!", we were told as we set out for Turtuk from Hunder in Ladakh. So far, we had relished soul-satisfying meals of thukpas, momo, and home-style pulaos made with fresh, seasonal vegetables or goat meat, and ingredients such as sea buckthorn, caper greens, nettles, local mushrooms and yak cheese.

Historically a key stop on the Silk Route, Turtuk's Balti culture is influenced by Afghanistan, Central Asia and Persia, and this reflects in the local food culture.

Balti cuisine leans towards plant-based foods, and goat meat is preferred in winter. Seasonal produce is the norm with a conscious effort to ensure agricultural practices remain organic. Fresh fruit, particularly ap...