Tsas by Dolkhar — Restaurant in Ladakh

Tsas by Dolkhar - A place you shouldn't miss when in Leh. Tsas translates to Kitchen-Garden in Ladakhi language. Plant-based kitchen with a lot of local delicacies presented as Modern Ladakhi cuisine with a great fine-dine vibe and quaint ambience, what a great concept! 💜 Their menu is very uniquely crafted menu with a lot of luscious dishes and the staff was so humble & knowledgeable, got some great recommendations from Tanmay who's the Manager and he even explained each of the dish, how they prepare it, what are the ingredients being used and what's their origin. Had an amazing time learning about it all as well. 🤗 And the day we went, there was a live music performance going on by Mr. Bobby. What a great voice! Definitely another cherishable experience we had at this place. 😋 We have ordered Ladakhi Fries which were hand-cut and served with in-house ketchup and tsas special masala, such a divine taste, even the in-house ketchup, never tasted any ketchup as delicious as that one. Then one heavenly and beautifully presented Hot Chocolate, warmth of that hot chocolate is all that's needed in the cold winter evenings, French Affair Pizza was the next item which was served with Skotse oil which is again a local ladakhi preparation with garlic flavour. Hands down that's the best pizza I ever had. Mezze Platter had local pea falafels, khambir (Local ladakhi bread) pockets and sourdough with 5 varieties of dips each with their own unique & luscious flavour. We moved to main-course after taking a nice walk around the perimeter and listening to some great melodies. In main-course, we ordered Oh Chutagi, which is hand-rolled pasta served with a scrumptious curry and khambir, loved how homely this dish feels. Yakhni was another amazing dish, with cute little pieces of poached turnips, smoked melons & potato which is served with a local delicious curry Balti tagi, some smoked oil which has amazing fragrance and rogan powder. Last main course dish was Memories of Old Delhi, which are galouti style kebabs with local Ladakhi peas (rak-sran & sranma) and are seasoned with handpicked Kashmiri spices, this dish is again served with balti tagi, tsas special masala and coriander chutney. Truth be told, I have never enjoyed veg kebabs this much. In drinks we have ordered Herbal Tea, Jasmine Tea, Darjeeling Tea, but what truly stands out for me was Lavender & Blue Pea Lemonade, the best lemonade I ever had with a great flavour & fragrance of lavender and a visual treat of seeing cool blue turning into a deep mauve on adding citrus water. 😍 Last but not the least are the desserts, we got three desserts two of which we ordered and third was complimentary from the restaurant's end, thanks again for that. 🤗 We have ordered Wild Lavender and Vanilla Creme Brulee, which is an amazing French dessert with Ladakhi flavour of wild lavender & another dish was Seabuckthorn & 64% chocolate which is a dark chocolate mousse with divine flavours of Seabuckthorn. The last complimentary dessert was Parle chocolate coffee mousse which are cute little desserts with rich chocolate flavour which every chocolate lover will undoubtedly love. From the food taste, to food presentation, to the culinary, to the architecture and to every little detail about this place, there's nothing about this place that won't mesmerize you, undoubtedly one of the best restaurants I have...

Tsas is a hidden gem that slowly reveals itself in layers of earthiness. On a cold wintry night of April, we were set out to find this gem amidst some meandering alleys of Leh, away from the bustle of the market area, for a cosy dinner date. Excitement was all over my taste buds as they were finally about to be treated with a fancy meal after surviving a month in a small Ladakhi village on simple bowls of potato skyu and potato chutagi (finding any vegetable other than the humble aloo during the winter months here is a sure shot challenge).

A local band was playing for the diners seated inside but I couldn’t help resist the cackle of the bon fire lit in the middle of their apricot and apple orchard even though it was almost freezing outside. Thankfully, a sweet member of the staff made sure we weren’t left without the warmth for a single second. Thus, we were ready to begin our much awaited journey through a contemporary array of fusion Ladakhi cuisine.

After taking suggestions from the friendly lady helping people with the menu, we ordered for Tsas Fried Carrot, Comfort Mushroom Affair, Yakhni and the Wild Lavender and Vanilla Creme Brûlée. The TFC stole the show with the overall distinct smoky flavour from the Juniper leaves combined with onion relish. Juniper leaves are considered sacred here and often used as an inflammable agent while burning dried herbs and flowers in the altar. I had never eaten tastier carrots before and that too in the form of a steak (coming from a non-vegetarian Bengali who have only known her steaks meaty and served medium rare till before that night). What I loved about the Comfort Mushroom Affair is how the subtle aroma from the truffle oil complimented the garlic cream and was the perfect side to the meaty texture of the croquettes. We had ordered the Yakhni last and figured it was something we should’ve started with as the flavours were milder than the other two dishes but quite delectable nonetheless and the exquisitely baked balti tagi was a bread I could happily keep munching on forever.

Eating our way to the end of the meal, it was finally time for us gorge on the gorgeous dessert. As I cracked the perfectly torched and caramelised crust of the creme brûlée with an intricately designed, vintage looking silver dessert spoon, I sighed in bliss. I recalled having a creme brûlée this good made by the French chef at Cafe Noir. We didn’t want it to end so we took the next bite slower than the previous one, savouring every bit with our eyes closed while soaking up the last remaining warmth from the dying embers. We were too lost into the elaborate affair to realise that all other tables were empty apart from ours when we finished. The staff at Tsas were too kind to let us stay and dine well past their closing hours.

It was my last night in Ladakh for that trip and my heart was full with all the memories I made there. As we slowly walked back to our hotel around midnight, I was content to be leaving this beautiful place with a tummy filled with happiness and heart...

In the heart of Leh’s growing culinary scene, Tsas by Dolkars stands out as a rare gem — a restaurant that beautifully fuses Italian and Japanese flavors, while drawing subtle inspiration from Ladakhi ingredients and aesthetics. The result is a dining experience that is both creative and comforting, offering something truly unique in the mountains.

The menu is imaginative yet grounded — think ramen with Himalayan herbs, hand-rolled pasta with yak cheese, or miso-glazed vegetables grown locally in Ladakh’s crisp air. Each dish feels thoughtfully crafted, balancing global flair with local soul.

What truly elevates Tsas is the service — warm, attentive, and prompt without being intrusive. The team is clearly passionate about food and hospitality, eager to share the story behind each dish or recommend a pairing that enhances your experience. Every detail, from plating to presentation, reflects care and intention.

The ambience is chic yet cozy — blending natural wood, minimalist design, and panoramic Himalayan views. It’s a place that feels equally suited for a relaxed lunch after a monastery visit or a celebratory evening meal.

Final Word: Tsas by Dolkars is not just a meal — it’s a culinary journey across cultures, with Ladakh as its soulful backdrop. Whether you're a foodie traveler or simply seeking a memorable meal in Leh, this spot is an...