At the heart of every Ladakhi home lies the “thab” — a wood-fired clay or metal hearth that has anchored kitchens in the region for centuries. In Ladakh’s rugged terrain, homes are designed around this central hearth: winter kitchens (chansa) occupy the ground floor to trap warmth, while summer kitchens (yarkhang) open upstairs for ventilation.

The woman of the house lights the first fire at the thabma (hearth-seat) and the kitchen becomes more than a cooking space — it’s a family room where meals, stories and warmth converge around raised platforms. The food cooked here mirrors the landscape: barley, lentils, peas form nutritional staples; dishes such as sku, chutagi, zan and Yarkandi pulao are everyday fare.

Although modern gas stoves and supermarkets are making inroads, the thab still burns in many Ladakhi homes — a testament to resilience, heritage and the idea that culture survives around the hearth.