Good morning I hope you’re having an amazing day. It’s David Wiens I’m in Gilgit, Pakistan, and in the Karakoram Mountain Range. Today we are gonna go on a cultural and food tour of Gilgit. We’re gonna explore the traditional Pakistani food. We were invited to a local home to eat lunch. I’m psyched to be here,It’s just spectacular. Okay, let’s move. All right, I’m gonna rewind real fast to the day before. Our plan was to drive through Deosai National Park on our way to Gilgit, but things didn’t work out as planned so we ended up having to turn around and make a very long drive in the opposite direction to get to Gilgit. Before we start today’s tour of Gilgit, I just wanna show you alittle bit of yesterday. We’re not sure how much snow. It snowed last night, but we’re gonna go across the plains and try, attempt, to get to the other side, and then make our way to Gilgit.
Okay, getting kind of cold now, but we’ve stopped at Satpara Lake. This place is like 12,000 feet, and it’s gonna be 14,000 feet once we get to Sheosar Lake. And it’s gonna be snowing harder? Certainly harder, it’s gonna take the elevation 2,000 more feet. We’re not sure if we should pass all the way through. I mean, if it’s not safe then let’s not risk it. That’s just fresh powder. That’s, like, snow cone, cheers. Did you eat some snow? Oh, that’s cold. The chicken boti kebabs are on the grill. It smells so good. Oh, nice. Oh, wow. Back in the car now, we’re on our way to Gilgit. We still, I’m sure, have about three or four hours left. Okay, so it is midnight. We’ve been driving since 6:30 a.m. this morning. We finally arrived to Gilgit.
They prepared dinner for us,and we got here kind of late, but they’ve graciously still served us dinner at 1:00 a.m. Okay, next up for a local soup. It’s so juicy. Welcome to the center of Gilgit, it’s a bustling little city but actually quite calm. The air is fresh. Actually we’re driving in the van, but we just noticed this giant pot of food right up ahead. We gotta see what’s in there. But just take a look at this truck. Fully outfitted for the mountains. They’re loading it up. There’s garlic and vegetables on the top. Look at that detail. I love how it’s topped in a leopard print blanket. Oh, nice, he just opened it up. Oh, that aroma, yeah, it’s huge. And it looks like such fluffy rice.
So it is Kabuli pulao. He dishes you a plate, and then he scoops on a bunch of yogurt with tomatoes and onion sand cucumber inside. Yeah, what a cool spot. And, he’s just, like, it’s in this closet little shop. The master pot, it takes up the entire front entrance of the entire shop, and then there’s some dark seating in the back. It’s so light and fluffy. Warm rice underneath and the cool yogurt and the crunch from the onions, that’s really nice. Yeah, that fresh vegetable like yogurt. Vegetable filled yogurt. Thank you. [David] Get that yogurt on that. Oh, yeah, it would be good, though. Okay,Ali is just asking for a piece of meat. Thanks to we got the meat hookup.
He asked him for some extra meat there, because there’s not a lot of meat in the dish, mostly used just for flavor, to flavor the dish, but we did get a couple chunks plus some more of that raita, that’s the yogurt sauce with the vegetables in it. Oh, the meat, yum. And bathing in steam of the pot. He’s eating in the car. The one over here is beef sliver. We stopped at the next stall. We saw… it’s beef. It looks so beautifully marinated with chilis and some kind of a red something. How can you resist a stall that looks like this? We got also some chutney, but let me just taste that straight meat. This is right off the grill. You just bite it right off the skewer. It’s dripping. That’s like salty, you taste the chilis in there.
That’s some good meat. And that chutney, I don’t know what that chutney is. There’s, like, lumps in it. It’s kind of, like, yogurty maybe. The chutney is kind of plain, maybe a little chili in there. And I think that is yogurt, maybe. Again, dip it in that chunky, curdled chutney. Never had a chutney like that before. Oh, yeah, all the liver is great. We haven’t even made it to the main bazaar, main Davidet. That’s where We’re on our way there right now. You just will not be able to get over, to fathom, the views from the city, just the mountains surrounding, and just, like, the most rugged, jagged, steep cliffs of any mountains I’ve ever seen. And just snow covered,capped mountains everywhere. I just got the full spectrum. Thank you, it’s so good Oh, that looks so good.
Again, just a total unplanned stop. The man selling the curry, he actually was smiling at Micah and waving at Smile with this huge grin. What an amazing man. You couldn’t resist the chaplis? Yup. No. How could a day go by without having chaplis? [ David] When a day can go by without chaplis. When we walked up, though, he was like it’s like a doughnut. And Uncle has this amazing little dining room. Check out this little close sized dining room. We’re gonna sit in here. Okay, we got the chapli kebab. This is such a cool little spot, and they have to have indoor sections because it gets so cold in the winter here. Gonna start with the meat curry along with the okra. Wow, that has some oily goodness to it. Cheers, dude.
Oh yeah, you could just tell from his smile and his, like, jolly aura that his food was gonna be good. Oh, that’s just warm and comforting and rich and delicious. Very nice. Okay, okay. [ David] Thank you. It’s got that wonderful, like, sliminess from the okra. He just sets it on the table. Too bad it’s not already precooked or we would order it. But he really wanted us to see the fish, so he set it on the table with us. Gave us a big smile and thumbs up while he was doing it. What an amazing man. Oh man, you can smell that. The coriander seed is what always is so noticeable to me, and this is all buffalo meat, made from buffalo meat. Okay, beautiful. That’s one of the greatest possible formations of meat Okay, we’re probably spending way too much time here. We could just not leave, but we gotta move on, because we gotta get to the village where we have a home,where we’ve been invited, to eat a home cooked meal,which is gonna be spectacular.
The bridge actually leads across, this is the Hunza River. Oh, man, the peaks, the snow capped peaks, just fully surrounding, it’s spectacular. We’re on our way to the village now, but walking through the Davidet, walking through Gilgit, people were so friendly. People wanted to shake hands, dish they have a photo, to smile. Yeah, people are amazing here. One of ‘s employees is from this village, and he invited us to his village, to his home, for lunch today. That’s the backyard, that’s their backyard. Look at that peak, you could just. The mist, spectacular scenery. What a backyard, and he said that he takes his cattle and his sheep and goats up the mountain there to graze. It’s unbelievable. We have a massive mountain in the backyard, but this is the front yard, and if I can zoom over on this mountain, can you see that trail that goes along this mountain?. Quick cup of tea before we go to the garden before we start more cooking.
We’re trying to save some time so we’re gonna jump in this little minivan. That was quite a struggle. This is a saag field, a vegetable that we’ve been eating frequently, and lots of corn as well. It’s sweet corn. I can actually feel the fresh mountain air just entering my lungs with every single breath. So they cut them in pieces, and then they dry them to make a powder, a chili powder. That is a beautiful sight ,one of my favorite ingredients. I think we’ll take some chilis for lunch. He’s gonna crush some chilis, yes. I just showed him the photo of him grinding the chilis.
He just burst out into just ultra happiness. What an amazing man. Thank you. We got some of the fresh saag. Just gonna sample it raw real fast. Ripe. Oh, it’s wonderful. Is it? Yeah. How does it taste? It’s sweet. Sweet and so green tasting. It’s unimaginable how hospitable and how generous and friendly the people are here. And just the chuckles and the handshakes. . One more type of saag that we gotta see over here underneath the cornfield. This is one massive green chili. Wow, it’s almost the size of a banana. Okay, back in the minivan on our way to go eat. I hope we can make it up the hill. They’ve already prepared most of the dishes, but they’re just preparing that saag, especially that saag that we just picked, and just kind of stirring frying that in a little bit of oil with some onions and chilis.
All the food is ready, it’s placed before us. Mutton curry, just look, it looks so good. When it’s this good you just gotta reach in with your fingers, get some of the rice, some of the mutton. Oh, wow. That is stunning, oh wow. You can actually taste the chilis in it. It’s spicier than other regions of food that we have. You taste the chilis. That sauce is so rich and succulent. Oh, that is stunning. And kind of tomatoy, garlicy. Okay moving on over to the vegetable, and then yeah, I got that chili. Oh, nice. Here’s some of the saag, and we’ll reach in for that chili. That vegetable has a really nutty taste to it. When it’s cooked down, it’s like sweated down, it still has that crispness. The big chili is coming, but it has such a nutty flavor to that vegetable.
Nice, the big chili. Okay, try this chili. It’s not like intensely spicy, but it’s so flavorful. It’s so fresh tasting, and this is the chili we just picked up off the… The chili tree, like, moments ago. Would you guys all like to have a chunk of chili? A chili cheers. Oh, it’s sweet. So crisp. Yeah, not, not spicy. I was ready for the worst, but this so good. Not really spicy, more like crisp and sweet, actually. I have to take one more bite of the mutton curry before proceeding onto the beef curry, I believe. Okay, this one is the beef curry, and I got some of a chunk of the roti as well to sample with it. Oh, I got a nice nugget of the beef. The beef is unbelievable. You taste the tomatoes, and then you taste the cumin so vibrantly. And it’s like tomatoy. Oh, that’s incredible. And the curries are amazing, but that vegetable, it’s so fresh tasting, that nuttiness, and how it down in onions and garlic and the oil. That’s the way vegetables should taste.
There’s only one thing that can possibly make you forget about the stunning scenery that is right behind us, and that is a meal but then when you prepare it with the food and you think about the scenery that we’re sitting in, it just makes it like an experience beyond belief. What a treat, what a privilege. The spices, the home flavors, the natural ingredients, the vegetables, and made with so much love and hospitality. It is a meal I will never forget. And this location. Just to completely wash it down, nothing more satisfying. This is a perfect situation, and a beautiful family. What a special day. I cannot even. I can’t even everything from the scenery to the hospitality and culture.