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 […]

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.

Hoi lo garma
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Hoi lo Garma

Hoi lo Garma is a local Hunza dish made of mustard greens cooked with flatbread. This dish is also known as Garma, the dish is traditionally served with with a simple salad which includes chopped tomatoes, green onions and greens chilies seasoned with salt. I have noticed adding lemon juice takes this dish to the next level of deliciousness.

Hunza fenugreek Soup Recipe
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Hunza fenugreek Soup Recipe

“Hunza fenugreek Soup” calls for dried and powdered form of fenugreek and is known as Sikarkuch’e Dagowang in Hunza. Except for the roots, every single bit of fenugreek is utilized in Hunza. For instance, this recipe uses the stem part of fenugreek plant, that is dried and ground to powdered form and cooked as a soup with wheat flour as a thickening agent, while the top leaves of fenugreek plant are either cooked fresh or dried separately and cook in different ways.

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