Unseen LEH Food Walk, Part-2 I Cafe run by Vipassana Meditator from Karnataka who moved to Ladakh

In the second part of the Leh Food Tour, Anubhav and Rigzin have returned to guide you through a culinary adventure featuring two unique destinations: the cozy chocolate shop, Schoko Monk, where one can savor contemporary treats crafted with local ingredients by an internationally trained pastry chef from Karnataka and the renowned Chimath Tibetan Kitchen, celebrated for its phenomenal Tibetan fares. Their journey concludes with a heartwarming interaction with some elderly vegetable vendors. Saptasri Parswanath came to Leh for a Vipassana meditation course and her love for the place's beauty and simplicity led her to relocate there. As a trained chocolatier and pastry chef, she recognized Ladakh's ideal climate for chocolate-making and decided to make Leh her home. Thus, Schoko Monk was born, emphasizing local sourcing and featuring unique artisanal chocolates and treats like tsampa, chaang, sea buckthorn and walnuts, along with apricot buckwheat waffles and a sea buckthorn, apricot and walnut-based opera cake. We tried these and loved them. Chimath Tibetan Kitchen is widely regarded as one of the top Tibetan eateries around. Our visit there was a true delight, thanks to the cosy ambience and delicious menu. We tried their specialty dish, the dry-fried thentuk, a unique take on the classic Tibetan noodle soup. What makes it truly special is the burst of flavors coming from a medley of vegetables, with the savory black mushrooms taking center stage. It was a culinary experience we won't soon forget! After the meal, while strolling through Leh Main Market we were intrigued by a row of elderly female vegetable vendors knitting. This led to a delightful conversation, a perfect conclusion to our culinary journey. About the host: https://anubhavsapra.com/ Facebook:   / delhifoodwalks   Twitter:   / delhifoodwalks   Instagram:   / delhifoodwalks   Design and filmed by Rahul Singh   / iamrahulsingh.2   Text by Swetaleena Nayak