Gilgit-Baltistan’s Culinary Treasures: A Feast of Tradition and Flavor

Gilgit-Baltistan is not only renowned for its breathtaking landscapes and rugged mountain vistas but also for its rich traditional foods that reflect centuries-old traditions. From unique beverages to festival dishes and nutritious street food, the region offers a diverse array of flavors that continue to define its cultural identity.

Salted Tea: The Signature Brew of Hunza

In a striking departure from the sweet teas commonly found elsewhere, the people of Hunza prefer their tea salted. This distinctive practice has become a hallmark of Gilgit-Baltistan’s culinary culture, setting the region apart and earning the admiration of locals and visitors alike.

Traditional Dishes: Celebrating Local Flavors

Gore Giyalang
Prepared during the Giyani festival, Gore Giyalang is a celebrated dish made by roasting grain and then adding water to create a dough-like consistency. Once kneaded and baked into a flatbread, it is brushed with ghee and typically enjoyed with salted tea at breakfast. Although it originates as a festival specialty, its delicious taste has made it a year-round favorite.

Mumtuu – The Northern Dumpling
Often likened to a samosa but with a twist, Mumtuu is a delightful dish from Skardu and the Hunza-Nagar region. Unlike its fried counterparts, Mumtuu is steamed. The dumpling is filled with a savory mixture of minced meat (from cow or sheep), onions, garlic, and green chilies, wrapped in a thin dough, and then served with an assortment of chutneys and vinegar. Originally derived from Chinese cuisine, this dish has been wholeheartedly embraced and transformed into a beloved local specialty.

Chapshuro/Sharpashuro – Hunza’s Own Pizza
Dubbed as Hunza’s version of pizza, Chapshuro is a delectable fusion of flatbread and spiced meat filling. It begins with a wheat flour flatbread topped with a savory mix of minced cow or yak meat, tomatoes, onions, green chilies, and spices. Another layer of flatbread is added, with the edges sealed neatly before the dish is cooked on a large griddle for 10 to 15 minutes until golden. Diners can enjoy it either sliced like a pizza or by peeling away the top layer to savor the filling.

Deerm Fitti – The Farmer’s Power Meal
A highly nutritious dish, Deerm Fitti is made from wheat that is first soaked to develop a natural sweetness. The resulting dough is fashioned into a paratha-like flatbread and cooked in apricot oil, with some variations incorporating almond oil. The paratha is then cut or crumbled and fried in traditional desi ghee. Favored by farmers for its energy-boosting properties, Deerm Fitti remains a staple during long days in the fields.

Muleeda – A Hearty Yogurt Delight
Muleeda is a comforting dish created by mixing yogurt with finely chopped pieces of wheat bread, onions, salt, and coriander. The mixture is thickened and enriched with a drizzle of Geri oil, resulting in a satisfying meal that epitomizes the region’s home-cooked goodness.

Yak: The Quintessential Protein

In stark contrast to other parts of Pakistan where buffaloes are common, Gilgit-Baltistan relies on the yak as a primary source of dairy and meat. Yak milk is notably thick and unsuitable for tea, while its meat is prized for its warming properties and deep red color, making it a vital component of the local diet.

Special Confections and Herbal Remedies

Keelao – The Local Chocolate
Often referred to as the “local chocolate” of Gilgit-Baltistan and equally popular in Chitral, Keelao is a cherished delicacy from the Ghizer district. This treat involves stringing together walnuts, almonds, Geri oil, and dried apricots into a necklace-like formation. Meanwhile, grape juice is simmered until thick and used to dip the nut garland, which is then dried over a period of three weeks. Typically prepared in winter, Keelao is both nourishing and indulgent, made entirely by traditional methods at home.

Battering Dawdo – Hunza’s Traditional Soup
A winter staple in Hunza, Battering Dawdo is a soup made from dried apricots mixed with sugar, water, and lemon juice. Believed to be beneficial for combating seasonal ailments and relieving constipation, this soup is a comforting fixture in many Hunza households.

The Bounty of Gilgit-Baltistan’s Orchards

Gilgit-Baltistan is also celebrated for its abundant and diverse fruits. The dark, juicy cherries of Hunza and Nagar are especially famous, exported both nationally and internationally. Additionally, the region produces exceptional apricots, apples, walnuts, mulberries, almonds, and more, each contributing to the rich tapestry of local flavors.

Ashkhin – A Mountain Remedy
Harvested from the high mountain peaks, Ashkhin is a yellowish, wood-like herb renowned for its medicinal benefits, particularly in alleviating joint and bone pain. Consumed by mixing a small piece with milk, Ashkhin is available at approximately Rs 100 per piece and is a testament to the natural resources that thrive in this rugged region.

A Cultural Feast

The culinary traditions of Gilgit-Baltistan are a vibrant reflection of its history, geography, and the enduring spirit of its people. From the salted tea that defines Hunza’s beverage culture to the innovative dishes that blend local ingredients with age-old techniques, every bite tells a story of resilience and heritage. As modern influences interweave with traditional practices, the foods of Gilgit-Baltistan continue to be a source of pride and a powerful expression of regional identity.