Four traditional Hunza breakfast breads
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Four Traditional Hunza Breakfast Breads

Hunza homes breakfast is incomplete without having at latest one of the four Traditional Hunza Breakfast Bread types and the salty tea. Hunza people drink salty tea with ginger and pepper spice. It is a must breakfast drink in Hunza homes with the traditional breakfast breads we make. The Four Traditional Hunza Breakfast Breads includes, […]

Sheshar
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Sheshar

Hunza style Bhature or Deep fried paratha also known as Shesar is a fluffy yeast bread which is deep fried and is popular recipe among the people of Hunza. It is made with wheat flour and the dough for this recipe is same as it is for the baked Hunza bread recipe.

Dirum-Fitti-The-Sprouted-wheat-Bread-Hunza-Bread-Recipes
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Dirum Fitti, The sprouted Wheat bread

Dirum fitti, the sprouted Wheat bread is a traditional dessert of Hunza, Gilgit Baltistan and Chitral. It is cooked on special occasions like weddings, on a childbirth and Nowruz celebration. This dessert is made of sprouted wheat flour and hence has the natural sweetness to it like malt Syrup.  It takes literally no time to […]

nowruz

Nowruz

Nowruz is a festival celebrated in the countries heavily influenced by Iranian culture and civilization and particularly those belongs to shai faith as a start of new year on 21st of March every year. It is celebrated in different ways in different districts of Gilgit Baltistan following are few practices on Nowroz in Hunza and Chitral. Nowruz in […]

Kilao

Kilao

In the ancient times when food was scarce in the mountaineous regions, a limited variety of local fresh fruits and veggies produced were used to preserve systematically to utilize during the time of food shortage, especially in harsh winters. These products, some of them are still produced today as specialty of each district of Gilgit-Baltistan, are […]

supandur and gal

Thomal

Thomal describes a practice followed by people living in the northern mountainous region of Pakistan, especially in Hunza. Thomal basically is a smoke emanating from burning of basic three kinds of dry herbs locally called Supandur seeds, gulgul and Gal (Juniper) leaves. Only gulgul or a small proportion of gal and supandur is mixed and […]

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