Food in Gilgit-Baltistan involves the use of mild aromatic spices and less oil. International cuisine and fast food are popular in cities. Blending local and foreign recipes (fusion food) such as Pakistani Chinese is common in large urban centres.
The origins of Balti cooking are wide ranging and owe as much to China (with a slight resemblance to the spicy cooking of Szechuan) and Tibet as well as to the ancestry of the Mirpuris, the tastes of the Moghul emperors, the aromatic spices of Kashmir, and the ‘winter foods’ of lands high in the mountains.”
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Payo Cha the signature tea of Gilgit-Baltistan with desi Bread
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KULCHA
DESI PARATHA
KISIR
DRY FRUITS
AZOQ
KHURBA
KULCHA,ZERCHUN
DARXAMIK
Extraction Of Oil From Apricot Seeds
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