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Most of the dishes are cooked like vegetable stew, flavored with either fermented fish referred to as ngari, or dried and smoked fish. Popular dishes embrace puran poli, ukdiche modak, batata wada, sabudana khichdi, masala bhat, pav bhaji, and wada pav. Kanda poha and aloo poha are some of the dishes cooked for breakfast and snacking in evenings. Thukpa is popular in Ladakh, Himachal Pradesh & North-East India.Ladakhi cuisine is from the 2 districts of Leh and Kargil within the union territory of Ladakh. Ladakhi food has a lot in common with Tibetan food, probably the most prominent foods being thukpa and tsampa, recognized in Ladakhi as ngampe . Halva is amongst the most commonly found or easily acknowledged sweets in bakeries all through Kerala, and originated from the Gujarathi neighborhood in Calicut.