#baltistan

Nestled in the northernmost part of Pakistan, Hunza and Baltistan are two of the most stunning regions, offering a blend of natural beauty, rich history, and a unique cultural experience. If you are a traveler seeking breathtaking landscapes, adventure, and serenity, then Hunza and Baltistan should be at the top of your list.

Why Visit Hunza and Baltistan?

1. Majestic Mountain Views Hunza and Baltistan are surrounded by towering peaks, including some of the most famous mountains in the world. Rakaposhi, Ultar Sar, and Tirich Mir are just a few of the majestic peaks you will encounter. The panoramic views of these snow-capped mountains make Hunza and Baltistan a paradise for nature lovers, photographers, and trekkers. The sight of these towering mountains against the clear blue sky is something you will never forget.

2. Stunning Landscapes and Scenic Beauty The valley of Hunza is famous for its lush greenery, terraced fields, and vibrant orchards. In spring, the cherry blossoms bloom, turning the valley into a sea of pink and white flowers. In autumn, the golden hues of the leaves against the backdrop of snow-covered peaks create a surreal scene. The landscapes here are some of the most picturesque in the world, making it an ideal destination for travelers looking for natural beauty and tranquility.

3. Rich Culture and Heritage Hunza and Baltistan are not only known for their natural beauty but also for their rich culture and history. Baltit Fort and Altit Fort in Hunza stand as silent witnesses to the region’s glorious past. The unique culture of the Hunza people, their hospitality, and their fascinating traditions make it a cultural experience like no other. The region is a melting pot of cultures, blending Tibetan, Persian, and Central Asian influences.

4. Adventure and Outdoor Activities For adventure enthusiasts, Hunza and Baltistan offer a wide range of outdoor activities. From trekking and mountain climbing to river rafting, the opportunities for adventure are endless. The Karakoram Highway is a must-drive for those who love road trips, offering stunning views of the mountains and valleys along the way. The famous Ratti Gali Lake and Shandur Pass are perfect trekking spots for those looking to explore the rugged terrain of the region.

5. Serene and Peaceful Atmosphere One of the best things about Hunza and Baltistan is the peaceful and serene atmosphere. Unlike busy tourist destinations, these regions remain relatively untouched by mass tourism. You can enjoy the tranquility of nature, visit remote villages, and interact with locals who still follow centuries-old traditions. The warmth and hospitality of the locals make Hunza and Baltistan even more special.

Plan Your Adventure in Hunza & Baltistan

Whether you are looking for an adventure, a cultural exploration, or simply a peaceful retreat surrounded by nature, Hunza and Baltistan offer it all. From the majestic mountains to the charming villages, the rich history, and the warm hospitality, these regions provide a unique travel experience that will stay with you forever.

For a hassle-free trip to Hunza and Baltistan, visit Hunza & Baltistan Tours to book your dream adventure today!

Discover the Hidden Gems of Hunza & Baltistan!

Petroglyphs ( rock carvings) spanning over 100 km at Shatiyal on Karakorum highway in Gilgit Baltistan region dating back to about 10000 years from stone age time

Photo courtesy Adv Zill

Fairy Meadows, Nanga Parbat

Pakistan's Sea Buckthorn Berries Are Beautifully Underappreciated

By Tahereh Sheerazie, 15/4/15

Sea buckthorn is widely coveted in Michelin-starred kitchens like noma, but people in northern Pakistan, where the orange and red berries grow like wildfire, couldn't care less—even if it does make a delicious and healthy jam.

It was everywhere up north, but I hadn't noticed it on my previous trips.

It grows wild, in Pakistan's Shigar Valley of Baltistan and Shimshal Valley of upper Hunza/Gojal region; a fruit that is widely coveted in Western Michelin-starred kitchens like noma. But locals in these far north valleys care less about eating it and more about using it as barbed wire for fencing around their farmland to keep the animals out.

It's an innocuous part of the landscape in the dry Karakorum mountain range high up in Pakistan's northeast mountainous terrain, home to K2 and many other mighty peaks. Mostly growing wild along river beds, the first time I encountered sea buckthorn (Hippophae) was in late summer of 2008 in upper Gojal's remote 10,000 feet Shimshal Valley in northern Pakistan.

It is here where the ripe orange and red berries grow along the water's edge and brighten the landscape with their brilliant color.

I thought nothing of it, except that it was beautiful—in an odd, thorny sort of way.

That same winter, I was traveling by bus up the KKH (Karakoram Highway, the old Silk Route) to Kashgar from Rawalpindi. This was when I first tasted sea buckthorn in a tangy, sour-sweet, slightly bitter jam at the Serena Hotel in Gilgit, the areas main regional hub.

I was determined to bring some back home to Karachi and Pasadena where I live. No one in Gilgit knew much about it, except that the hotel bought its jam from a supplier in Skardu, Baltistan.

I poked around, searching for clues to find someone who might know of sourcing it in Gilgit. Finally, I was able to locate Wazir Aman, a man who pretty much has a PhD in sea buckthorn studies. A sort of mad scientist meets mad cook, he has been making and selling the juice and jams for years, and churns out sea buckthorn by-products out of a tiny cabin right off the KKH. Studying art in Karachi—like many art school graduates—his education had left him struggling for cash so he returned home to look for employment up north, earning an income by carrying loads and cooking for trekking expeditions. I can't recall what piqued his interest in sea buckthorn, but he began doing extensive research, and, among other things, discovered that the longevity of crows—which feed on the berries—is indebted to the fruit. This is what got him hooked on promoting sea buckthorn to people.

I followed my nose to find his scruffy cabin a few hours north of Gilgit, which was crammed with all sorts of things to cook and experiment with. His buddies sat chatting on a few scattered chairs, huddled around small tables. Wooden shelves filled with empty glass jam jars and rows of orange-looking juice in green, one-liter 7UP bottles decorated the walls. A two-burner gas stove sat on one of the very messy counters, sharing space with tins containing oil, sugar, salt, bags of berry powder, and who knows what else.

I sat drinking the customary sweet hot milk tea, listening with rapt attention to Wazir's tales of his life and the benefits of this miracle fruit. He extracts its juice for controlling high blood pressure and diabetes, grinds the sea buckthorn into powder for medicines, makes pulp for jams, and even presses the berries for oil.

I bought it all—the ideas and the merchandise.

He whipped up three jars of jam for me and one bottle of juice before I left next day. No one drank the sour, bitter juice when I brought it home, but everyone licked the jam jars clean. Wazir gets his raw material from the Shimshal Valley and from a man named Ghulam Nabi Shigri in Skardu, Baltistan. Ghulam Nabi (the king of Balti sea buckthorn) exports the dry crushed berry to markets elsewhere in the country, which then make it further afield to Europe's medicine and cosmetic industries. Wazir's successful experiments with jams and juices even helped him pay off a large chunk of his art school loans.

That sounds like a miracle fruit to me!

Among all the minerals, fatty acids, and antioxidants it's famous for, sea buckthorn is best known for its high vitamin C content, but I barely met anyone in these northern valleys who was eating it for health reasons. On subsequent trips, I managed to locate a jam outlet in Skardu, Nabi Shigri's warehouse, as well as a government-run agricultural research institute in Skardu that is making jam, extracting the precious oil, drying the leaves for tea, and pounding the berries into a powder for a Tang-like dry juice. I was delighted to know that such a large organization is promoting the use of the berry, even if the world is still largely ignorant of its existence.