A Taste of Asia in Leh
The arrival in Leh is an experience in itself, with the flight path offering breathtaking views of the Himalayas. Upon landing, the pristine air and heightened
visual clarity are immediate. The Grand Dragon Ladakh, a pioneering five-star hotel, excels at helping guests acclimate to the altitude, offering warm hospitality and comfort, including comforting garlic soup and sea buckthorn tea. This dedication to guest well-being is a family tradition, passed down through generations. The Abdu family, deeply rooted in Leh's history, has now introduced Ryu Oka, a new Pan-Asian dining concept. This venture reflects their thoughtful consideration of Leh's evolving culinary landscape and its appetite for diverse global cuisines. Ryu Oka, translating to 'Dragon Hill,' aims to be a singular destination for a range of Asian dishes, from Sichuan specialties to Japanese sushi and Southeast Asian favorites, creating an eclectic menu that might feature a Nasi Goreng alongside a Hot Salmon Alaska Roll. This ambitious project is largely the realization of Anjum Abdu's extensive travels and culinary explorations across various Asian countries, meticulously documenting and mapping his experiences to curate the restaurant's distinctive menu.
Altitude-Tested Flavors
Ryu Oka faces the unique challenge of serving cuisine at an altitude of 11,562 feet, a significant logistical and culinary hurdle. The restaurant has ingeniously adapted its entire menu to account for the lower boiling point of water and altered starch behavior in rice, ensuring that dishes like sushi and ramen are perfectly executed. The Hot Salmon Alaska Roll, Togarashi Grilled Prawns, and Miso Shoyu Ramen are examples of how classic Asian dishes are presented with confidence, despite their potential difficulty at such heights. The menu showcases a wide array of small plates designed for sharing and enjoyment, moving fluidly across Asian culinary traditions. Standouts include Tom Yum Smashed Potatoes with kaffir lime, Burnt Edamame with an apricot black bean glaze, and Sichuan Conjee Lamb. The Robata section features exceptional Teriyaki Pineapple skewers, where the charcoal grilling enhances the pineapple's natural tartness, complemented by a sweet teriyaki glaze. Spicy Garlic Lamb Gyoza offer a delightful textural contrast with their crispy skirt and savory filling, while the dim sum selection, available in portions of four with house dips, ranges from delicate prawn har gao to earthy tofu and mushroom varieties.
Local Ingredients, Global Vision
Ryu Oka skillfully integrates local Ladakhi ingredients without forcing them into dishes where they don't naturally belong. Apricots from the region are blended into a black bean chili paste served as an accompaniment and incorporated into dim sum dipping sauces. Sea buckthorn, a distinctive local berry, finds its way into the aioli served with Tokyo Chicken Karaage and adds a sharp, citrusy note to a refreshing spritz. Roasted barley and Ladakhi salt enhance the richness of the chocolate mousse. These thoughtful inclusions extend to the beverage menu, with a roasted barley tea to commence the meal and a vibrant sea buckthorn spritz. The 'Mongol Wrapped Tofu' exemplifies this seamless integration. The hardy local collard green, known as Mongol, serves as a natural, gluten-free wrapper for the tofu and water chestnut filling. Its subtle bitterness provides a perfect counterpoint to the accompanying black bean sauce, creating a dish that elegantly bridges two culinary traditions without fanfare. This approach ensures that each dish feels authentic and grounded, even while exploring broader Asian influences.
An Immersive Himalayan Ambiance
Stepping into Ryu Oka on a chilly Leh evening envelops you in an atmosphere of warmth, both in temperature and in spirit. The interior is a harmonious blend of natural materials and artistic expression. Honey-colored wood forms the latticed walls and ceilings, complemented by rugged, dark handcrafted rock formations that evoke the surrounding mountainous landscape. Panels of Shibori-dyed linen in deep indigo provide striking accents against the timber. The open kitchen, visible through a lattice-framed glass panel, glows with the warmth of cobalt blue tiles. The distinctive rock formations adorning the walls are not mere decoration; they are direct casts of the region's natural rock faces, meticulously created by Anjum Abdu. Dominating the space is a Tibetan tiger painting in rich ochre, set against the textured stone. An intricately carved wooden cornice, inspired by Ladakhi monastery motifs, adorns the ceiling. Throughout the restaurant, over ten variations of Pinjara trellis work appear on doors, panels, and pillars, each subtly unique, adding layers of visual interest.
Artistry and Legacy
At the heart of Ryu Oka's dining space hangs a significant piece of art: a painting of the mountain range, created by Ghulam Mustafa, Leh's pioneering modern artist and Anjum's father. This artwork was inspired by a photograph Anjum captured during an early morning flight over the peaks, symbolizing a profound connection between family, art, and place. The exquisite table napkins, almost too beautiful to use, are hand-stitched by Anjum himself, a testament to his dedication and the skills acquired during a Shibori-dyeing workshop in Japan. In a world where restaurants in major cities often have fleeting existences, Ryu Oka stands as a powerful reminder of the significance and deep commitment involved in establishing a culinary destination in a unique location. Its creation involved years of travel, months of construction, the precise casting of natural rock at high altitudes, unwavering family support, and three generations of intimate knowledge of the region. The staff, predominantly local and many already part of The Grand Dragon family, contribute enthusiastically to this new and exciting chapter, embodying the spirit of community and shared endeavor.
