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, with 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 brushes with oily before we eat them. The wheat flourRead More
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 bread we make. The Traditional Hunza Breakfast Breads include 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 child,Read More
Bhatura Recipe
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.
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, childbirth, and the 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 on each side. There are two ways of serving dirum fitti, one is with oilRead More
Nowruz Celebration in Gilgit Baltistan
The countries heavily influenced by Iranian culture and civilization celebrates Nowruz festival every year on March 21st. The regions those belongs to shai faith celebrate it as a start of new year on 21st of March every year. Nowruz Celebrations in Gilgit Baltistan are different in each districts of Gilgit Baltistan. Following are few practices on Nowroz in Hunza and Chitral. Nowruz in Chitral: Chitrali communities cleaned their houses inside out on 20th March, After cleaning they sprinkle a pinch of wheat flour on the door ways and windows. They make a specialRead More
Kilao
Kilao is an organic product produced in Ghizer, one of the districts of Gilgit-Baltistan and Chitral district of KPK. Kuju village in south of Chitral is known for the production of Kilao but the production there is limited to household use. Rich in taste and rough in texture, it is made by using pure organic products including grape juice, walnut/apricot kernel, and some other local secret ingredients. In the ancient times when food was scarce in the mountainous regions, a limited variety of local fresh fruits and veggies produced wereRead More
Wild Thyme tea
Wild Thyme tea 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 herbal soup locally famous as Tumuru Dawdo. We brew Wild Thyme to make Wild Thyme tea, it is a herbal tea locally known as Tumuru Chai which now is a famous Hunza HerbalRead More
Dried Mustard Greens Recipe
People in the regions with extreme weather conditions grow food abundantly in summer season and dry it for the winters. 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 known as Buyam Hoi. The word buyam means “dried” in Burushaski language of Hunza. The dried baby mustard greens are tastier than the fully-grown dried mustard greens. The mustard greens I haveRead More