Nowruz Celebration in Gilgit Baltistan

Nowruz Celebration in Gilgit Baltistan

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. Nowruz Celebration in Gilgit Baltistan are different in each districts of Gilgit Baltistan. Following are few practices on Nowroz in Hunza and Chitral. […]

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 […]

Dried Mustard Greens,Buyam Hoi
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Dried Mustard Greens, Buyam Hoi

In regions with extreme weather conditions people store food that is grown in abundance in summer season as a preemptive measure for winter season. People of Hunza, Gilgit Baltistan like people in regions of extreme winters do store food for winters. The easiest to store food includes Mustard greens known as Hoi, which after drying […]

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 […]

Buttering Daudo(Apricot soup)
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Buttering Daudo(Apricot soup)

Buttering Daudo meaning Apricot soup is a traditional Hunza soup made specially in winters and has been an effective remedy for cold for centuries in Hunza. The apricot used for this recipe is sun-dried organic Hunza apricot. It is one of the several soup recipes of Hunza cuisine. Dried apricot is also used as snack […]

Hani'e Chamik(Apricot kernel Sauce) || How to cook Apricot Kernels||
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Hani’e chamik(Apricot Kernel Sauce)

Hani’e chamik(Apricot Kernel Sauce) is a traditional sauce of Hunza made with the dried sweet apricot kernel flour locally called Hani’e Butting. It is a common meal in winters usually served with the traditional flatbread. The word Hani refers to the Apricot seed and chamik refers to the semi liquid form of the dish, the sauce.

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