Human of Hunza
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” 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.
Hunza Cuisine is rich and has more savory touch to every dish. Hunza Style Dosa,Maltaschy Giyaling recipe is one of many flatbread recipes that exist in Hunza Cuisine. This oily flatbread made with wheat flour has three different variations that include Maltaschy Giyaling, Khalonch’chy Giyaling and Bis’chy Giyaling. Maltas refers to the butter in local language and the giyal made with freshly skimmed butter is called Maltas’chy Giyaling.
Hunza bread is considered a vital food item for breakfast in Hunza homes. It leaves one full for almost 6-8 hours. It is made with wheat flour and sometimes one portion of maize flour is added for extra flavour and texture. The Hunza bread is baked in an earthenware pan which is buried in hot ashes. It is usually baked at night and served in the morning with salty tea.