Urooj Niazi 
northern pakistan food guide hunza to skardu
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 |
