LONG LIFE FOOD in Hunza Valley - HEAVEN ON EARTH, Pakistan | Pakistani Food Tour!
We have to figure out where it is exactly ourselves. Good. Morning I hope you're having an amazing day at smart Queens I mean give get baltistan, in Pakistan, in the mountains, and starting, this morning from a very. Strategic, a, very. Important. Place in the world the plan for today is we're driving from gilgit to, Hunza Valley and, Hunza, Valley is known for. Being. One of the most spectacularly. Beautiful, places in Pakistan, and maybe in the world and. The, food, people, eat is known people are known to have a very, very long life some of the longest life spans in the world because the food is so good the. Food is so fresh and the air and water quality is so good and definitely tonight for dinner is going to be a highlight because we've been invited to a local home to experience the the longevity. Food. Of Hunza, Valley. This. Is the, merger, of three of, the world's highest mountain chains so let me just stand. Up let me see if I can get this right but. Directly. Behind me right here that's where the Himalayas, I guess the Himalayas begin, that's where they collided, so the Himalayas are there if. You look behind me, what's, up Elian Jill, this. Is the Hindu Kush, mountain. Ridge and then, if you look over on this side where you have these jagged rock peaks that's the Karakoram. Mountain. Range and then the river is the confluence between the gilgit and the Indus River that. Is the actual, point where, all three of the. Mountain chains collide. This is just a quiet peaceful, y'all you can hear literally, is the rivers, flowing. Just. For a little more context, the Himalayas, are of course home to the highest mountain in the world Mount Everest, the, Karakoram, mountain, range is home to k2 but. Sometimes they're referred to kind of as the same but but geologically. The cattle, arms are a total, different range and then the Hindu Kush is actually right behind me right now. And then back at the hotel for breakfast. Nothing. Like curry, for. Breakfast in the morning this one is called chicken Acharya, has like a mustard you taste to it some keema some minced meat curry. Okay. And that completes breakfast we, got to pack up our bags and we are moving we're on our way to honza. Thank, You Tube gilgit Serena hotel for hosting us for sponsoring, our stay we had a wonderful stay but we are on our way now to opens up rooms Ovalle, and even the drive is going to be spectacular and, we're gonna stop for a a view point hopefully we have some clear weather today. It's. Just unbelievable. Spectacular. Scenery. Oh. Just. Taking a little stretch, but. The. Scenery there's a there's, water just gushing, from the mountain, just. It's majestic. Oh. It's. Still fresh stuff Oh, Saudis. At. Sub-zero water. Got. A little water up the nose but that was so worth it. With. A backhoe checkup you catch eyes on the top. Welcome. To chef Sheila point and chapter Oh it'sit's like a stuff. Pocket. Of dough, kind of like a pastry, but filled with beef. This version is filled with beef he has this huge. Rounded. Concave. Hot. Plate, and then if you come over on this. Side he has the fire. Burning, which is. Which. Is heating that entire iron plate, he's rolling out the dough and he's gonna he's gonna make one fresh for us right now. There's. One kid. And. Then, that goes directly onto the hot plate with issues which is fed by the fire. He's. Saying that you have to open it from here and then. You eat it we, cannot drink the soup and it's exactly so you don't take the entire bite because then if you spill over okay, when, I was talking to them making, it they said it was beef but actually it's yak, kind, of open up the pocket like this. Um. Oh yeah, you just kind of like lift up the lid, immediately. You can smell, that aroma the onions in there the juices, and you, can really smell that like meatiness, to it oh that, looks great you can kind of peel off a piece. I think, and. I'm gonna take a little bit of that lid grab. Some of that yeah how, juicy that is. Oh. That's. Fantastic. Mmm. The. Meat mixture the, yak extra, is awesome get. The crunchy onions you've, got like the broth e-juices. There's. Definitely some chili in there some powder chili look at you you got, another way to be. Like. A pocket. And. The bread because, if you kind of like fire roast the bread at the same time you put them in the fire for. A little bit and then on to the hot plate kind, of slow cooks so it's like if the bird is gummy, but. At the same time it's kind of crispy on the edges how's, that fire roasted flavor glad what a cool job for the first time in my life I'll let you ask me for the first there no no, you follow that with some chai a. Rather. This might be duty. The. Perfect, accompaniment, beverage. One. More cup of dude party as we lounge. Back in these chairs. Yeah.
You, Can taste the creaminess and they're also using yak milk. Still. At the basic octopushy. We. Made it to the rock opposed view point which is one of the highest mountains in this region seven thousand, seven hundred and eighty meters, twenty-five, thousand, and twenty five feet. It's, massive. And we it'sit's, fully clouded, over you can't see the top atop, the summit but, you can't see the base you can see where the snow, and the glaciers start, and. Even. Without being, able to see it you it just has this aura it has this. Sensation. Just, I mean grandest, monstrosity. Good. Morning Oh Serena thank you very much, welcome, to the Hunza, Valley and, where you drove all the way to, karimabad. Which is one of the the, main villages, main towns in the valley. It's. Like. Unimaginable. Beauty. It's if. You cannot even probably it's almost, too much for your eyes to even see, just. No man, could even create, something. Of this spectacle. And then comes up thank you very much. The. Smoke is a traditional, greeting very aromatic you can smell a lot of like, looks. Like a mixture of pine. And needles, and herbs that are comes yeah it's. Warming, and smells, great, thank. You very much. Thank. You oh and, we've got some some. Of the bread and butter, oh, nice a, little. Whole. Piece of butter yes a little chunk, of butter there oh. Yeah. Wow. That's. Rich thank you sir, thank you very much. Oh, I. Can say without a doubt this, is the best cup of apple juice in the, most beautiful location, that, I've ever had apple juice in my life. Welcome. To our room yeah. We're gonna need some thick blankets, here thick purple blankets. Literally. That, same exact, view is right outside on, the balcony, on the patio we're, walking up to the baltit fort which is one of the landmarks, of Hunza Valley it. Sits on top of another. Little, hill like. Just in the shadows, of the mountain and it's spectacular but we're just gonna hike up to the just, to get a viewpoint of it yeah we are definitely not at sea level Pole you can feel your heart working, the. Air is thin and, looking to the floor up here. Come. On Micah we're gonna make it, man. We're like in the cradle, of the mountain, this is a 700. Year and something old fort but, it is old made of stone and then. You just see the would like balconies, and then, you have this unbelievable. View, again just. Beyond, adjectives. Till hasn't even spoken. Absolutely. Subsea. Wind, fweep up billion, have. A heavenly, experience this, is just a cool little food hut that we, have stopped in it's. Just the nice looking spot so we're just inquiring, about some some, snacks here what is this, this is charged Hapkido mixture. Oh that's. Goes inside. Coriander. Mint, ginger, onion. Markussi. Cannabis. Chicken, link our thai army. So. That's apricot, oil all, right yeah I forgot oil oh yeah. But right now she's making us shop Shiro, fresh, but, this is a totally different version, from what we had earlier this is made with chicken and can, see the spices, in it and, she actually fries, hers, in apricot. Oil. And, that was actually the inside mixture. We've. All taken a seat here it's just such, a cozy, little like, mountain. Like. A mountain. Yeah. It's. Like curry chicken. Inside. Of like, doughy. Fragrant. Like. Has. A chef party kind of feel to it it's. So fragrant because of that oil. Chicken. Is beating the York by miles a, local. Cottage cheese. Sent. This on. Top. I. Just. Yeah, that is like cottage cheese with organic, herbs, in it yeah you're gonna want to put this cottage cheese just smother. Every, single bite in it. This. Is something you want to be eating when you're on a mountain okay, next up is the the soup that she has today which, is called bell dough which is that noodle, but. It's actually I think like dough pieces. But. I guess that's what a noodle, is anyways there's some herbs in here look. At that soup. Oh. It. Has this wonderful like unexpected, sourness, to it and then, you. Really taste the herbs like it tastes like a mountain, mint, those are like like, little gummy noodles, but, what I like is that like amazing. Herb taste. Thank, you very much he was amazing amazing. Yeah. When you're in Hunza, Valley she's, just, down, from, the baltit fort. Villian. Yeah and, what what, was your name again.
Lucious. Adi yeah. This. Is the spot oh yeah. You can see who's a food pavilion. Get. From here we're driving back to the hotel and they prepared a local lunch for us so we're gonna go have lunch another. Lunch and. Then, we will proceed onwards. From there but then tonight is going to be a very special opportunity because, we've been invited to a local home to have a local, hoons. A food experience. I think, here's something I've never done before. I can't. Do it huh okay I'm gonna have to use my hand, well, that Oh. Mmm. It's, so crisp it's so. Juicy perfect. A perfect Apple. It's. Still attached. Is. That the clock, you. Can defend here I'm. Sure anyone who grew up around apples, has done that before, but that's a first for me I didn't grow up around like, cold weather where they grow apples. Thank. You very much thank. You so we just sat down we're gonna have a quick lunch and, they're gonna prepare a local, hoon's a food meal for us for a lunch today at the hotel this, really. Thin layers, of dough, which. Offending fried, and then stuffed, with that looks like that similar cottage cheese which you just ate. Almost. How it's like a cheese, dumpling, taste to it but it's more like a layers. Okay. Next dish all there's more there's, chunks of meat in this one nice looks. Very familiar. Hmmm. This. One is good too um, it's. A little, less herbaceous. Than the one we just had, before. But. This one has a little more meat in it yes. Main. Course has arrived two, separate things one is the lamb thick and the other is harissa, which is a traditional. Staple made with wheat it looks like almost made into a porridge, like paste. And. Silent, digging, into that lamb and if I talked a lot during. The. Ginger. Well. That's just like a lamb roast, yeah that's delicious I think it's just been like taste. Like it's just been boiled. The. Lamb is good but I think it would be better with some kind of a sauce.
Well. That's good you can taste kind. Of like the butteriness of it but, it's really creamy and, then you can taste like the. Grains of wheat all as, well final course is dessert and it's in this little looks almost like a little pudding with some grapes on the side in the nursin almonds, on top so I'm gonna grab that mint leaf as. Well. Kind. Of has like a pumpkin dish or the the, beloved, apricot, oil. Finished, with lunch the, food is kind of on the planar side but, it was very. Good quality ingredients he could taste the freshness of the ingredients, absolutely. That was a very late lunch because it's almost it's, gonna be sunset, pretty soon so we got a rush and. It's. About a 30 minute drive to get to the sunset spot. But. It would gained quite a lot of elevation but, this place is called Eagle's Nest. It's. Cold up here it's, cold I got your call. So. We sort of missed the sunset because it already has gone down below the peak but, the view is absolutely spectacular. You can see all the different colors of purple and blue there's, so much snow on those Peaks um and, then down here this is the main Hunza, Valley where the karimabad. Where we are staying and I believe that's what they call ladyfinger, that, it's. Such, a jagged, sharp, peak. With. Actual sun is shining, onto these peaks over here they're. Monstrous. And that's so much snow so you see more colors. Yeah. We. Gained some elevation, I can, feel at it, yeah. It's chilly up here too I was. Thinking about it over there like if. You could ever say, that something could top this you'd have to like leave leave, the earth otherworldly. Yes. Okay. I think we're getting out of here it is freezing. Cold but this is it's truly, an epic view point just 360. All around it's mind-blowing. For. Dinner tonight we've been invited, by a local family, to eat at their home arranged. By the Minister of Tourism gb, so, we're just on our way there now okay so we've met up with our hosts. And. We're. Also very close to the altitude. Port, right yeah. Okay, thank you and. This is where your home is. Wow. Very cool yeah most of the houses. Up at Stone. So. Cool walking back in these streets in me to really walk back into some really narrow narrow, lanes you can see the. Walls. Made, of stone and mud construction, and I think we've arrived, at the house thank you. Okay. So this was in the border. Of the, house. It, came. Crema, on the Hazari mom II had, mr., this house specially. Nice. To meet you thank you. Very. Cool very cozy on inside just carpeted. And, with ads on the on the floor and then, you guys just this, is with him one of the stone homes. And. This house has a lot of historical. Important, significance, as well it's. It really is it's like a museum, of, a home because it's so well preserved and so ancient. The, first course which is the soup caldo Dada it's called bowed oh I have extreme. Honor of sitting next to Graham is an amazing. Lady this is her house she's. Welcomed, us into her, house and, this looks like a hardy, suit you can see those bill like, pieces. Of dough which. Are in the soup it looks almost like a porridge, because it's so thick. The wall she's 85, years old. She's. Beautiful, she's, absolutely beautiful. I'll. Let you that's amazing, it's. It's. Really Hardy and warm and, other compared, to other versions we had this has more of the noodles in it so it's more it's. More hearty. Okay. Again, I think I said this earlier today but, this is the soup that, you want to be eating when it's cold outside.
Okay. So they're just bringing out more and more dishes but all local, hoons of dishes. This. One is very interesting, it's potato with. Apricot. Seed, piece. I mean he just brought out in apricot. Seed. Chapatis. On the side as an apricot paste, by apricots. It's, almost like almond. That. Almost tastes like a spring onion like cream, cheese but, then if it's, like nutty and you can this Wow. Well. That's like refreshing, and kind. Of oniony. I'm. Gonna try the rose dumpling, next and yeah it's wrapped up but filled with yak meat and then there's a sauce yeah. That's like a giant dumpling, I think it's a I think it is a one biter. It's. Like right at the stage we're not sure okay. Next. Up I'm gonna try the pasta dish which is made. From wheat. Look like a little sheet stand then shaved and then cooked, up with a vegetable. It. Has like this wonderful sourness, to it and. Then you can taste the herbs a slight. Like bitter vegetable this one is the potato with the apricot. Seed, feast. Well. That's. Like the greatest mashed potatoes you've ever had another you, can, it's. So like natural, tasting and then the potatoes just dissolve, in your mouth and just so, like, nutritious. Tasting, okay next up for the chef choux dough and. This is something we've had already a couple of times today but this is this is really, one of the local staple foods this one is loaded with yakhni. You, can taste the onions in there and then, just wrap it up in that mincemeat yeah and that one has a little more spice to it. Okay. One more dish that I didn't try, yet filled with cheese, on the inside and kind of again the thin layers of dough. Well. That's like a really kind of sour like cream. Cheese kind, of sensation, fully, organic. Just. From, Hunza Valley everything, we're eating in the Pinta Valley they are known for being very healthy, of many old people and. Many a very high life expectancy because, of the fresh air because of the and especially, because of the food and so one of the very traditional dishes, that, we've been eating and actually it's probably my favorite dish of the entire meal is the chapati which is filled with the. Apricot. Seed. Paste, as well as walnuts, and I think there's some apricot oil as, well, and that is one of the dishes that is one of the, traditional. Foods of the Hunza Valley that. Is credited, with, longevity. And the. Help the good help. All. The mint in that boat, and. That's yeah. That's one of the best dishes what is that really I'm holding that secret for you compared to the. Real secret of longevity. Desserts. This, one just bite gonna add one more year one. Bite as one for you. Hmmm. The. Honey you taste like like.
Caramelized Honey, in there. And. Then you've got that like tart cherry, jam. It's. Like a juicy, honey, filled pancake. That. Was an, unbelievable. Experience with, the music's of food the family. Having. The honor to sit next to grandma as she just smiled, and. Then just that food. Watch. Your step. But and oh we just figured out that this is a 400-year, they mentioned this is a 400. Year old house well, yeah that was so, cool what. A treat yeah, a privilege. Real treat yeah, okay. Thank, you. Thank. You very much. Okay. Thank you. Hello. Welcome. To. The, movie I'm. Sure we'll never get it but, they drove over, and. We were invited to another house another. Home this is a really, old ancient, home another stone home and, we're. All huddled, around it they were sitting by the fire and I, think they're preparing, something, to eat, again. Wow. This is spectacular and, what, a warm welcome I gave us. What. They're gonna make yet. Delicious, anatolyevna. He's, 86, years old mom, and he was in the army he has all his medals, on his jacket, and. Then this. Uncle. Is 70. 72. Years old 72. Years old this is such an. Unbelievable. Cultural, learning experience. First. They made this like like. Flat roti and then after, that they made it pancake so she had this batter which. She swirled, on to the hot plate and then swirled. It into a pancake shaped and then flipped it um and that just sizzle then hiss didn't bubble the way again we've got chai we've got a plate of groups we've got the the pancake. UN's a pancake, I almost cannot explain this entire situation, and. Experience, and cultural. Beauty. In words, okay. But let's test the pancake. You. Can really taste that butter which is just fresh butter that. Tastes really good and then the pancake it has a wonderful, kind of gummy. Spongy, texture to it it's home cooked yeah. It's, wonderful. Toasty. Warm actually I'm not sweating, right now because I'm sitting by the fire drinking, tea but, it feels so good. And. There's CS oh man. Just which is like a perfectly, sour and tart and. Juicy. And the C bus is great. He. Then immediately. Chased that with someone fetch I. Thank. You very much Ashok Lea. Thank. You. Thank you very much. So. This is just kind of the entrance area. Entrance. Area of the house, okay. So we're never heading out of the house now but yeah, it was just an honor to sit, with the family, the. Every. Generation, was present, and just to eat the pancakes to drink tea everything. Cooked fresh before us it, was spectacular and. Special. And just yeah. It was an honor to, have that opportunity. From. The outside it just looks so dark and quiet but then step inside and there's like 20, 20. People all family, inside it's. So cozy and warm to, walk. Amazing. Okay. Thank you thank. You very much. Nice. To meet you. By. Next week. It. Made it back to the hotel who. It is a chilly evening massive. Thank you to Suleiman, who is the director of tourism in, GB gilgit-baltistan. For. Arranging that for us and for, Olli from, landmark communications and, travels for our, engine everything, is entire trip ok so that's gonna be it for this video thank you very much for watching tomorrow. We have another early and a long day we're going up to the Koon Jeb pass we're also gonna have some local food. Yeah. That's coming up in the next video but, thank, you for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below I'd love to hear from you and if you're not already subscribed. Click, subscribe now and also click the little bell icon so that you get notified of the next video that it published thanks, again for watching good, night from.
The Who'sa Valley in Pakistan, see, you on the next video.