Buckwheat Crepes The only traditional dish I found most tricky is Buckwheat. If you really want the traditional crepe, a crepe that is gluten free, no other flour added to it then you need to be pro at making crepes on a nonstick pan. The only seasoning, we add to Buckwheat crepe is a pinch of salt. Thus, they are savory, and we eat them with soupy curries unlike the wheat flour crepes (Giyalling) which we eat with tea and they are brush with oily before we eat them. TheRead More
Traditional Hunza Breakfast Breads Hunza breakfast is incomplete without having at latest one of these 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 Traditional Hunza Breakfast Breads includes, Hunza Bread, Giyaling, Sheshar, Khamali and Makai Chapati. Hunza Bread The most common bread loved by Hunza people elders and children alike is Fiti or Phiti famous as Hunza Bread. As a childRead More
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 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 prepare if we cook in a traditional way. But if you want a crisper crust it takes no more than 5 minutes each side. There are two ways of serving dirum fitti, one is withRead More
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. Nowruz in Chitral: Day before 21st March is set especially to clean the house inside out and when the cleaning is done a pinch of wheat flour is sprinkled on the door ways and windows. On MarchRead More
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 rich in taste and energy. Kilao is an organic product produced in Ghizer district of Gilgit-Baltistan and Chitral district of KPK, in Pakistan. Kuju village in south of Chitral is known for the production ofRead More
Wild Thyme has been used in Hunza over centuries as a medicinal herb which is very effective in treating Flu, sore throat, cough and stomach aches. It is a herb that grows on high altitude and is purely organic, people of Hunza specially visit pastures/meadows to collect tumuru, dry and store them. In Hunza cuisine, we use it in special herb soup locally famous as Tumuru Dawdo. We brew Wild Thyme to make herbal tea locally known as Tumuru Chai which now is a famous Hunza Herbal Tea in Gilgit-Baltistan. We don’tRead More
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 them are know as Buyam Hoi. The word buyam means “dried” in Burushaski language of Hunza. The baby mustard greens that are dried for winters are tastier then the fully-grown dried mustard greens. The mustardRead More