We have to figure out where it is exactly ourselves. Good morning, I hope you’re having an amazing day. It’s David. I’m in Gilgit 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, 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 gonna be a highlight because we’ve been invited to a local home to experience the longevity food of Hunza Valley. Gilgit Baltistan This is the merger of three of the world’s highest mountain chains, so let me 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 Ali and Gill? Hey, we’re good. This is the Hindu Kush mountain range, 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 rivers.
That is the actual point where all three of the mountain chains collide. This is just a quiet, peaceful, 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 Karakorum mountain range is home to K2, but sometimes they’re referred to kind of as the same, but, geologically, the Karakorams 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 Achari. It has like a mustardy taste to it. Some keema, some minced meat curry. Okay, and that completes breakfast. We’ve gotta pack up our bags and we are moving. We’re on our way to Hunza.
Thank you to Gilgit Serena Hotel for hosting us, for sponsoring our stay. We had a wonderful stay but we are on our way now to Hunza, Hunza Valley, and even the drive is going to be spectacular, and we’re gonna stop for a viewpoint. Hopefully we have some clear weather today. It’s just unbelievable, spectacular scenery. Just taking a little stretch but, oh man, the scenery. There’s water just gushing from the mountain. Just majestic. Oh, it’s so fresh. Oh, it’s so tasty. That’s such pure water. Wow. That is cold, and awesome. Wow. I got a little water up the nose but that was so worth it. Welcome to Chapshoro Point, and Chapshoro, it’s like a stuffed pocket of dough, kind of like a pastry but filled with beef. This version is filled with beef. He has this huge, rounded, concave hotplate, and then if you come over on this side, he has the wood fire burning which is heating that entire iron plate. He’s rolling out the dough, and he’s gonna make one fresh for us right now. Gilgit Baltistan And then that goes directly into the hotplate which is fed by the fire.
Gilgit Baltistan He’s saying that you have to open it from here and then you eat it. Oh, so you kind of drink the soup at the same time. Exactly, so you don’t take the entire bite because then it will spill over. Okay. When I was talking to them making it, they said it was beef but actually it’s yak. Kind a open up the pocket like this. Oh and hey, you just kind a like lift up the lid. Immediately you can smell that aroma, the onions in there, the juices, and you can really smell that meatiness to it. Oh, that looks great. You can kind of peel off a piece, I think. Okay, I’m gonna take a little bit of that lid, grab some of that yak. Oh, look how juicy that is. Oh, that’s fantastic. The meat mixture, the yak mixture, is awesome. You get the crunchy onions. You’ve got like the brothy juices. There’s definitely some chili in there, some powdered chili. Look at Ying. Ying got another method of eating it. Ying, how is the yak? Very good. Like a pocket. And the bread, because he kind of fire roasts the bread at the same time, he put them in the fire for a little bit, and then on to the hotplate. Kind of slow cooks, so it’s like the bread is gummy, but at the same time, it’s kind of crispy on the edges, and it has that fire roasted flavor to it. What a cool dish. Yak meat for the first time in my life. Oh, that’s yak meat for the first time? Yeah. Nice. Follow that with some chai, or, rather, this might be doodh patti. The perfect accompaniment beverage. Mm. Gilgit Baltistan One more cup of doodh patti as we lounge back in these chairs.
Yeah, you can taste the creaminess, and they’re also using yak milk. Gilgit Baltistan Still have the taste of Rakaposhi. We made it to the Rakaposhi viewpoint which is one of the highest mountains in this region, 7,708 meters 25 thousand and 25 feet. It’s massive, and it’s fully clouded over. You can’t see the top of the summit, but you can see the base. You can see where the snow and the glaciers start. Even without being able to see it, it just has this aura. It has this sensation, I mean, grand esque monstrosity. Gilgit Baltistan Hello. Hello. Good morning. Good morning. Thank you very much. Welcome to the Hunza Valley, and we drove all the way to Karimabad, which is one of the main villages, main towns in the valley. It’s like unimaginable beauty. You cannot even, it’s almost too much for your eyes to even see. Just no man could even create something of this spectacle. Welcome, Sir. Thank you very much. The smoke is a traditional greeting. Very aromatic, you can smell a lot of, like, it looks like a mixture of pine, and needles, and herbs that are.
It’s warming and smells great. Welcome, Sir. Thank you very much. Welcome, Sir. Thank you. Oh, and we’ve got some of the bread and butter. Bread and butter, Sir. Oh, nice. Grab a little piece of that. Get the full piece of butter? Yes. A little chunk of butter there. Oh yeah, wow. That’s rich. Fresh apple juice, Sir? Thank you very much. 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. There’s Micah. 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 land Davids of Hunza Valley. It sits on top of another little hill, just in the shadows of the mountain, and it’s spectacular. But we’re just gonna hike upjust to get a viewpoint of it. Yeah, we are definitely not at sea level. Oh, you can feel your heart working. Air is thin.
We’re getting to the fort up here. Come on Micah, we’re gonna make it. Man, we’re like in the cradle of the mountain. This is a 700year, and something, old fort, but it is all made of stone, and then you just see the wood balconies, and then you have this unbelievable view again. Just beyond adjectives. Gill hasn’t even spoken. It’s beyond words, man. Hunza Food Pavilion, have a heavenly experience. This is just a cool, little food hut that we have stopped in. It’s just a nice looking spot, so we’re just inquiring about some snacks here. What is this? This is Chapshoro mixture. Oh, that goes inside of the Yeah, chicken. That goes inside of the Chap Chicken, coriander, mint, ginger, onion. Oh, wow, so that’s apricot oil? [Woman] Oil, yeah. Apricot oil. Oil, yeah. But right now, she’s making a Chapshoro fresh, but this is totally different version from what we had earlier. This is made with chicken, and you can see the spices in it, and she actually fries hers in apricot oils. That was actually the inside mixture. We’ve all taken a seat here. It’s just such a cozy, little mountain It’s like a miniature chalet. Yeah. Chapshoro, cheers. Chapshoro, boys. Awe. It’s like curried chicken inside of like doughy, fragrant, like, it has achapati kind of feel to it, but then it’s so fragrant because of that oil. Whoa, this is great, yeah. The chicken is beating the yak by miles. The local cottage cheese, set this on top. That is like cottage cheese with organic herbs in it. Yeah, you’re gonna 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 soup that she has today which is called Dao dao, 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. Mm, oh, it has this wonderful, unexpected sourness to it, and then you really taste the herbs. Like, it tastes like a mountain mint. Those are like little gummy noodles, but what I like is that amazing herb taste. Thank you very much, it was amazing. Welcome, welcome. Amazing.
Yeah, when you’re in Hunza Valley, she’s just down from the Baltit Fort The store name is Hunza Fort Pavilion, outside. Hunza Fort Pavilion. Yeah, Hunza Fort Pavilion. What was your name again? Laoshizadee. Laoshizadee. Yeah, this is the spot. Oh yeah, you can see Hunza Food Pavilion. Okay, from here, we’re driving back to the hotel, and they’ve 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 gonna be a very special opportunity because we’ve invited to a local home to have a local Hunza food experience. Come on, Micah. Here’s something I’ve never done before. I can’t do it. Okay, I’m gonna have to use my hand. Awe, Mm. It’s so crisp. It’s so juicy. Perfect, a perfect apple. It’s still attached. Is that the copyright book, can I also do it? You can do it too. 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 cold weather where they grow apples. Thank you very much. Welcome to Thank you. So, we just sat down. We’re gonna have a quick lunch, and they’re gonna prepare a local Hunza food meal for us for lunch today at the hotel. Thin layers of dough which have then been fried and then stuffed with that, looks like that similar cottage cheese which we just ate. Almost has like a cheese dumpling taste to it, but it’s more like layers. Thank you very much. Okay, next dish. Oh, there’s chunks of meat in this one, nice. Looks very familiar. This one is good too. It’s a little less herbaceous than the one we just had before, but this one has a little more meat in it. Main course has arrived. Two separate things, one is the lamb.
Again, the other is Harissa which is a traditional staple made with wheat, looks like almost made into a porridge like paste. And silent, digging into that lamb. If I talk a lot during eating, I mean, there’s a problem. Oh yeah. The ginger. But that’s just like 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 Ithink it would be better with some kind of a sauce. Oh, that’s good. You can taste kind of like the butteryness of it, but it’s really creamy, and then you can taste the grains of wheat as well. Final course is dessert, and it’s in this little, looks like almost a little pudding with some grapes on the side, and there’s some almonds on top. I’m gonna grab that mint leaf as well. Kind of has like a pumpkin taste to it. Oh, the beloved apricot oil. Finished with lunch. The food is kind of on the plainer side, but it was, yeah, very good, quality ingredients. You could taste the freshness of the ingredients. Actually, that was a very late lunch because it’s almost, it’s gonna be sunset pretty soon so we gotta rush, and it’s about a 30 minutes drive to get to the sunset spot.
But have we gained quite a lot of elevation. But this place is called the Eagles Nest. Oh, it’s cold up here. It’s cold, Micah, are you cold? So, we sort a missed the sunset because it already has gone down below the peak but the view is absolutely spectacular, and you can see all the different colors of purple and blue. There’s so much snow on those peaks, and then down here, this is the main Hunza Valley where the Karimabad, where we were staying, and I believe that’s what they call Ladyfinger. That’s such a jagged, sharp peak. The actual sun is shining onto these peaks over here. They’re monstrous, and then so much snow. You’re starting to see more colors. Yeah, we gained some elevation. I can feel that. 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 the earth. Other worldly. Yes. Okay, I think we’re getting out of here. It is freezing cold, but it’s a truly an epic viewpoint, just 360 all around. It’s mind blowing. For dinner tonight, we’ve been invited by a local family to ea tat 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 host, and he’s taking us down. This is a very unique areaof town, watery streets, and we’re also very close to the Altit Fort, right? Yeah. Okay, thank you, and this is where your home is? Yeah, of course. Wow, very cool. Yeah, most of the houses are built of stone. It’s so cool walking back in these streets. I mean, you can really walk back into some really narrow, narrow lanes. You can see the walls made ofstone and mud construction, and I think we arrived at the house. Thank you. Okay, so this was in the border of the house so it came just Wow. Karimalhan Hasaramom, he had visited this house specially. Nice to meet you. Thank you. Very cool, very cozy on the inside of this carpeted, and with pads on the floor, and then this is within one of the stone homes. It’s beautiful, and this is amazing. And this house has a lot of historical important significance as well. It’s like a museum of a home because it’s so well preserved, and so ancient. Gilgit Baltistan The first course which is the soup. DaoDao, DaoDao, it’s called DaoDao.
I have the extreme honor of sitting next to Grandma who is an amazing lady. This is her house. She’s welcomed us into her house, and this looks like a hearty soup. You can see those dough like, pieces of dough which are in the soup. It looks almost like a porridge because it’s so thick. 85. Wow, she’s 85years old. She’s beautiful. She’s absolutely beautiful. Oh, that’s amazing. It’s really hardy and warm, and compared to other versions we had, this has more of the noodle sin it, so it’s more hardy. 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, they’re just bringing out more and more dishes, but all local Hunza dishes. This one’s very interesting. It’s potato with apricot seed paste. And he just brought out an apricot seed chapati, so inside is an apricot taste but I think it’s apricot seed, which is almost like almond. That almost tastes like a spring onion, like cream cheese but then it’s like nutty. Wow. That’s like refreshing and kind of oniony. All right. 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 is a one biter. Yeah, that’s a big bite though. It’s like right at that stage where you’re not sure. And that tastes like a sweet, kind of like apricot sauce. Okay, next up, I’m gonna try the pasta dish which is made from wheat. Look like little sheets, and then shaved, and then cooked up with a vegetable.
Oh, it has like this wonderful sourness to it, and then you can taste the herbs, a slight bitter vegetable. This one is the potato with the apricot seed paste. Oh wow. That’s like the greatest mashed potatoes you’ve ever had in your life. It’s so natural tasting, and then the potatoes just dissolve in your mouth, and just so nutritious tasting. Okay, next up for the Chapshoro, and this is something we’ve had already a couple of times today, but this is really one of the local staple foods. This one is loaded with yak meat. You can taste the onions in there, and they’re just wrapped up in that mince meat. 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. Oh, that’s like a really kind of sour, like, cream cheese kind of sensation, fully organic, just creme Hunza Valley, everything we’re eating. In the Hunza Valley, they are known for being very healthy, and many old people, and many, a very high life expectancy, because of the fresh air, 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 it one of the dishes, that is one of the traditional foods of the Hunza Valley that is credited with longevity and the health, the good health.
Oh, the mint in that bite. Yeah, that’s one of the best dishes. What is that, Mr. Ali? I’m holding that secret for you. The real secret of longevity. Desserts. This one bite gonna add one more year. One bite adds one more year. Wow, amazing. Wow. Oh, the honey, it tastes like caramelized honey in there. And then you got that tart, cherry jam. Wow, that’s like a juicy, honey filled pancake. Gilgit Baltistan That was an unbelievable experience, with the music, the food, the family, having the honor to sit next to Grandma as she just smiled, and then just that food. Watch your step. Oh, we just figured out that this is a 400year, they mentioned this a 400year old house. Wow, yeah, that was so cool. What a treat. Yeah, a privilege. A real treat, yeah. Mind your head, Sir. Okay, thank you. Gilgit Baltistan Cat. Thank you very much. This is traditions. Okay, thank you. Traditions. Thank you. Please, please. Shalom, welcome. Shalom, welcome. Wasn’t even sure what we were gonna do, but we drove over, and we were invited to another house, another home. This is really old, ancient home, another stone home, and we’re all huddled around, and they’re sitting by the fire, and I think they’re preparing something to eat again. Wow, this is spectacular, and what a warm welcome they gave us. There’s a big .
I’m not totally sure what they’re gonna make yet. He’s 86 years old, and he was in the army. He has all these medals on his jacket, and then this uncle is 72 years old, 72 years old. It’s such an unbelievable, cultural learning experience. Gilgit Baltistan First they made this like flat roti and then, after that, they made pancakes so that you get this batter which she swirled onto the hot plate, and then swirled into a pancake shape, and then flipped it, and then it just sizzled, and just bubbled away again. We’ve got chai. We’ve got a plate of grapes. We’ve got the pancake, a Hunza pancake, so you 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, yeah, it has a wonderful kind of gummy, spongy texture to it. Home cooked, yeah, it’s wonderful. Oh yeah, I’m toasty warm, actually, almost sweating right now because I’m sitting by the fire drinking tea, but it feels so good. And they’re seedless. Oh man, just like perfectly sour and tart, and juicy, and the seedless is great. Then, immediately chase that with some of the chai. Thank you very much. Thank you, I can get it. Okay, no problem. Thank you very much. This is just kind of the entrance area, entrance area of the house.