Pangong Tso Lake of Ladakh

Pangong Tso Lake of LadakhPangong Tso Lake of Ladakh

Pangong Tso is a beautiful lake situated at a height of 4,350 m in the Himalayas of Ladakh region. It stretches way beyond into the Tibet region, where major part of this lake is located. It is not a part of Indus river basin but a separate landlocked lake and during winters the lake water freezes completely. The scenic beauty of this lake is exhilarating. The barren mountains, open blue sky and the beautiful lake altogether give an impression of an attractive painting. The place is very picturesque. As the place is very cold it gets its precipitation mostly in the form of snow.

The lake is five hours drive from the Leh town, there are few villages on the way and a small town called Tangste, but the important point is Changla Pass, where an army observation post is located and it is the third highest motorable road in the world. On the way there is a small brook called ‘’pagal nallah’’ means a crazy stream. This stream is very unpredictable as it goes berserk any time with gushing water, that’s why it is called “paga nallah”

Pangong Tso Lake of Ladakh Blue waters Pangong Tso Lake

The lake water is salty and it does not have a thriving aquatic life barring a few ones, but ducks and bar headed goose could be seen here. The different species of birds which include migratory birds also do come here for breeding purposes. The regions around the lake have wild ass and marmot also. The marmots are large squirrels which live in marshy areas near the lakes.

Marmots are large squirrels           Large squirrels which are called Marmots

The oxygen level is very low here, so do not exert yourself on reaching the place, first acclimatize yourself to the local conditions then you can move around with ease otherwise you may experience nausea, vomiting and many other problems associated with low oxygen in high altitude area. The visit to the lake is a really unique experience and it is completely different form travelling to any other tourist place. The tourists love this place, a home away from home- beautiful, serene and with a bliss of solitude.


HATU'S SURROUNDINGSA spectacular view from Hatu peak.

Tourists standing on a rock and enjoying the breathtaking view of the surrounding areas from the rock. There are deep ravines in the surrounding areas.


Log huts at NarkandaA view of the log huts of Narkanda.

These log huts are an ideal place from where you can explore the surrounding areas. The best way to know the place is to trek the area but you should have somebody to guide you or you may lost your way. A local guide would be preferable.



Eating chutney with a meal is always pleasurable as it adds variety to the meal and makes it spicier also. Chutneys have this unique ability of increasing the appetite of the consumer. So, be ready to learn one more exciting recipe of chutney. This chutney is prepared with sweet tomatoes, ginger and garlic making it peppery in taste. You will find this recipe as one of the best tomato chutneys ever. Try it and you will  definitely like it.


  • Tomatoes                                                       2 kg
  • Ginger                                                              1/2 kg
  • Garlic                                                                1/2 kg
  • Cinnamon                                                      4 tsp
  • Sweet aniseed powder                           6 tsp
  • Cloves powder                                            2 tsp
  • Red Chili powder                                       2 tsp
  • Turmeric powder                                       2 tsp
  • Vinegar                                                            2 cups
  • Mustard oil                                                    500 ml

  • Make separate puree of tomatoes, ginger and garlic in a mixer. Keep them aside.
  • Heat oil in a wok and add garlic to it. Saute it until golden brown.
  • Now put ginger puree and saute it again until all its moisture is lost.
  • Add the tomatoes and keep tossing until they loose their moisture and the mixture become thick and starts leaving oil in the wok.
  • Then add the vinegar and again saute it until it loses all its moisture and again leaves oil.
  • Add the dry spices and mix them thoroughly so that no lumps are formed.
  • Let it cool and then store it in a glass container in the refrigerator.
  • This spicy hot and sour chutney is really mesmerizing and can be eaten with rice, Indian curries and paranthas.
  • It can also be used as a spread for sandwiches and pizzas.


Travel, cuisine and health blog