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Buckwheat Flour Buckwheat Crepes - 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
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Traditional Hunza Breakfast Breads - 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
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. 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
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 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
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 put on the red-hot charcoal of normal firewood on a metal plate .The fume originating has a pleasant fragrance and has been used for centuries to purify the houses and surroundings. Naturally, it has medicinalRead More
Bukak and roasted dry fruit Bukak - 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.  The notion of Nowruz that I grew up with is a festival celebrated to welcome the spring “the rebirth of everything dead”. Rebirth refers to the blooms of spring that gives the sense of rejuvenation and a feeling of hope.  People in Hunza (residents of the northern part of Pakistan) celebrate it with special gatherings of theirRead More
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How to grow lentil sprouts at home - Many of you would wonder, how to grow lentil sprouts at home. Well, growing lentil sprouts at home is very easy and doesn’t need too much of hard work.They can be consumed at their second day or you can let them grow up-to 5 days but then sprouts would have an enhanced earthy flavor which you may not like.Lentil sprouts are highly nutritious and can easily grown at home.One cup  lentil sprouts serving has a small amount of vitamin A and calcium.They are rich in vitamin C and  iron. Procedure: BeforeRead More
 


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