Hunza village homestay and family kitchen

Hunza cooking is built on what the valley grows: wheat and buckwheat, apricots and walnuts, dairy and a little meat. Staying with a family is the best way to taste it, from chapshoro, a meat-filled flatbread, to noodle soups, breads cooked in apricot or walnut oil, and local herbal tea.

The stay follows the household's rhythm: an afternoon in the fields or orchard, helping with livestock where the family keeps animals, cooking together in the evening and conversation over the meal. Breakfast the next morning might be a traditional bread with apricot oil before a walk around the village.