A Culinary Journey Through Northern Pakistan: What to Eat in Hunza, Skardu & Beyond

In addition to its stunning mountains, northern Pakistan is renowned for its mouthwatering traditional cuisine. Every region such as Skardu and Hunza has unique cuisine prepared using regional ingredients. Simple, nutritious and flavorful, the cuisine has been delivered down through the generations. A significant aspect of traveling to the north involves eating these regional cuisines. Here’s a basic guide to where and what to eat.

The table showing the different flavours of Food and their region

Dish Name	Region	Key Ingredients	What It’s Famous For
Chapshuro	Hunza	Minced meat (beef/yak), onions, wheat flour, local spices	Known as “Hunza pizza”; hearty meat filled flatbread
Phitti	Hunza	Whole wheat flour, yeast, salt, water	Traditional  baked bread; eaten with buttermilk or salted tea
Dowdo	Hunza / Gilgit	Homemade noodles, vegetables, wheat flour, meat (optional), local spices	Warming soup perfect for cold climates; very filling
Gyal	Skardu	Buckwheat flour, apricot oil	Flatbread with smoky flavor; cooked on wood fire
Balay	Skardu	Noodles, goat meat, fat, onions, garlic	Rich, fatty noodle soup for winter; very comforting
Prapu	Skardu	Handmade noodles, walnut paste, apricot oil	Earthy and nutty; famous for its use of local apricot oil
Mamtu	Gilgit / Skardu	Wheat flour dumplings, minced meat, garlic, black pepper	Central Asian-style steamed dumplings; street food favorite
Balti Gosht	Gilgit-Baltistan	Mutton, tomatoes, onions, garlic, local spices	Spicy meat curry; often served at festivals and gatherings
Harissa	Gilgit-Baltistan	Crushed wheat, mutton, butter	Slow cooked porridge style dish; hearty and traditional
Butter Tea (Po Cha)	Baltistan	Black tea, salt, yak butter, milk	High energy drink; helps residents cope with high altitudes
Shapik	Hunza	Whole wheat flour, local herbs, dried apricots	A sweet salty snack often consumed with tea