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Hunza Homemade Noodles Laqsha

Hunza Homemade Noodles Laqsha
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Khamali is the staple of Hunza Cuisine and hence they eat and want to eat it with every dish, they eat them with rice too. Yeah, with rice 😊. People of Hunza love Khamali so much that they tried to use it in soups with some modifications and came up with the Hunza homemade noodles locally known as Laqsha. This is only my guess and opinion and the story can be a bit different. Hunza Homemade noodles are used in traditional Chapchy dawdo, tumuru dawdo(Wild thyme soup) which is aRead More


Shuwanchal

shuwanchal
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Shuwanchal is a vegetable that is grown in Hunza and around Gilgit Baltistan from spring to late summers. It is a beautiful leafy vegetable with vibrant green color. Unlike vegetables like Hoi we do not dry this vegetable for winter season. It tastes best when it is stir fried with onion. Shuwanchal looks similar to the wild edible vegetable Malva parviflora  which is a wild edible perennial herb but we grow this variety of vegetable from seeds. For cooking shuwanchal, we harvest the leaves with the tender green stems because theyRead More


Wild Thyme Soup

Wild Thyme soup
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Wild Thyme is known as Tumuru in Burushaski language of Hunza and we use tumuru in winters to make tumuru tea which is the best natural flu remedy I have experienced so far. This wild thyme soup is one of the thyme recipes we make and is known as tumuru dawdo which is beneficial for flu and cold. It is also consumed as a preventive measure against cold in Hunza in cold winter season. Ingredients for Wild Thyme soup: Garlic Cloves Wild thyme leaves Mint leaves A tablespoon of cooking oilRead More


Traditional Hunza Breakfast Breads

traditional Hunza breakfast breads
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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


Sheshar

Hunza Cream of wheat
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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.


Buttering Daudo(Apricot soup)

Buttering Daudo(Apricot soup)
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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 in Hunza and in making Apricot juice which is very effective for constipation problem when consumed on empty stomach in the morning. The recipe for Buttering Daudo(Apricot soup) requires only three ingredients and you can skipRead More


Hani’e chamik(Apricot Kernel Sauce)

Hani'e Chamik(Apricot kernel Sauce) || How to cook Apricot Kernels||
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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

Hoi lo garma
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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.


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