I first fell in love with barley flour in 2005 when my mother and I visited Ladakh, a north Indian state nestled between the Kunlun mountain range and the main Great Himalayas. During our week-long stay, we were fortunate to meet a very kind taxi driver named Dorje. On our final day, Dorje brought us to the small village where he and his family lived. It was late September, which meant it was time to prepare for the long, harsh winter ahead. Dorje’s family was busy harvesting the region’s staple crop – an ancient form of domesticated barley which is used to make tsampa, or roasted barley flour.
Read More›