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17:["$","p","5",{"children":"When no fresh vegetables are found in the winter, these sun-dried tomatoes add flavor and nutrition to food. It turns out sun-dried tomatoes also contain Vitamin C, potassium, nutrients, and lycopene, a powerful antioxidant. A hundred grams of sun-dried tomatoes can make up for 40% of a person’s daily recommended dietary fiber intake."}]
21:T508,Dhruv Nijhawan, a zero-waste, sustainable chef patron at Dolkhar Ladakh, went to different villages all over Ladakh in order to find authentic local ingredients for Tsas Ladakh—a plant-based, hyper-local, avant-garde restaurant, serving a perfect equilibrium between European Haute and Ladakhi cuisine. In his quest for good tomatoes, Dhruv found the best tomatoes from two regions, Dha and Turtuk. There is a difference between the tomatoes of these two regions, and in Dhruv’s words, he personally prefers the tomatoes from Dha valley as they have more flesh and less water content. Due to the low water content, the tomatoes dry quickly in around 6-7 days. Dhruv also says that “in Ladakh, summers are shorter, and winters are long, so Ladakhis have a habit of eating sun-dried tomatoes, and there are lots of households in Ladakh that don’t even like the taste of fresh tomatoes now. In many remote areas of Ladakh, people prefer sun-dried tomatoes as puree rather than using fresh ones directly. They rehydrate the sun-dried tomatoes and make puree out of them. Keeping in view the terrain and demographic of Ladakh, there isn’t any real use for fresh tomatoes either. Even during the summer season, people are more concerned about drying tomatoes than using fresh ones.”18:["$","p","6",{"children":"$21"}]
19:["$","p","7",{"children":"Dhruv connects the Ladakhi culture of drying tomatoes with the Italian culture. He noticed that in Ladakh “Amalay/Abilay” (mothers/grandmothers) sun-dried the tomatoes, and he remembered that in Italy, it was “nonaas” (grandmothers) that sun-dried the tomatoes. Both Amalays and Nonaas liked to make pasta, and their love for sun-dried tomatoes is also similar. Nonaas in Italy would make Tagliatelle and Ravioli with their sun-dried tomatoes, and Amalays in Ladakh would make skyu and chutagi!"}]
1a:["$","p","8",{"children":"On being asked about what he thought about Ladakh’s relationship with organic food, Dhruv pointed out that “Ladakh primarily still grows organic food. However, living at such an altitude and under such harsh weather conditions, one cannot afford to be casual about their health. Most of the vegetables in the market are sprayed with pesticides that harm our health badly.” He continued to demonstrate, using Darwin’s theory of natural selection, that pests and pathogens that survive strong pesticides also develop the strength to become more resilient and have a much greater impact on the health and safety of people. Dhruv feels that the government can take a significant step by conducting workshops on the effects of pesticides and the benefits of conscious food sourcing and consumption."}]
1b:["$","p","9",{"children":"Dhruv’s love for tomatoes from Dha also took us to Acho Tsering Tundup Lay from the same valley. Acho Lay told us that the sowing season for tomatoes starts around March 20th-25th. From August to October, the tomatoes grow and get harvest-ready. During the harvest, farmers keep the best few tomatoes as seeds for the following year. The manure used is also organic. The people from Dha sell these tomatoes to vegetable vendors and other people who order from them directly. However, after realizing the amazing taste of the Dha tomatoes, many restaurants are coming forward to order tomatoes exclusively from this valley. Acho Lay personally likes the taste of their home-grown tomatoes but particularly loves the grounded powdered version of his sun-dried tomatoes!"}]
1c:["$","p","10",{"children":"When Acho Lay stays in Leh, he never uses tomatoes from the market; he always carries his stock of sun-dried tomatoes. On asking about the taste, Acho Lay says, “To people, they might be different from each other, but for me, it makes a world of difference. I would never go for the market ones; I love our home-grown tomatoes. The sun-dried powdered tomatoes also make the best chutney for momos, and nothing could beat that.” Coming to another vital part of survival, we asked Acho Lay about the revenue generation from tomatoes. Acho Lay says that it depends on the number of fields and people willing to work. Transport to Leh is also an added cost, but there is a good profit margin. A few people from their valley apparently earn around Rs 60,000 to Rs 80,000 from just tomatoes."}]
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1e:["$","p","12",{"children":"Ladakh evidently has many amazing traditional elements, and now that we have started on this food journey of unraveling these mysterious ingredients for you, we cannot wait to present more!"}]
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