Traditional Foods of Hunza and Gilgit-Baltistan

A good morning in the valley may traditionally begin with some Chilpek. Chilpek, also known as Arzoq, is bread made from dough kneaded with some oil, salt, and sugar. It is then flattened into a patterned oval shape and fried in apricot or walnut oil. This crispy delight is served with homemade fruit jams and desi ghee. 

 Another treat to have during the day is Chapshoro. It is made from a paste consisting of boiled meat, ginger, garlic, onions and green chilies pressed between two thin flatbreads.

These breads are then tied together intricately to secure its filling and pan-fried in fresh walnut oil, traditional to Hunza. 

Kak Moch (apricot soup), made from boiled apricots and homemade pasta, is a unique blend of sweet and savoury.

This particular soup is reminiscent of a time when Hunza Valley did not grow much else besides apricots. Kak Moch was a dish eaten all day. 

At some point, the weather began allowing for more diverse growth, the result of which can be witnessed in dishes like Hoi Lo Garma.

Hoi Lo Garma is a traditional dish made from boiled organic Hoi - a green leafy vegetable, similar to spinach - and bread cooked together with garlic, ginger and onions.

A favourite to serve guests in Hunza is Molida.

This is a rich and significant dish made only on noteworthy occasions and for special guests. Molida consists of shredded flatbread cooked with rehydrated cheese and then served with apricot oil on the side. 

Hunza’s customary cooking should be experienced and preserved to be passed on. However, these dishes cannot be made every day or in every household in the valley.

 The substantial increase in tourism in the region has led to the influx of new businesses, tastes and packaged ingredients, and taste buds that are looking for more than what is needed to just survive. 

The more accessible Hunza becomes, the more its traditional systems and cultural heritage will be at risk of becoming obsolete.