The stage is set for the grand finale of the Cricket World Cup, where two cricketing giants — India and Australia — are poised to clash this Sunday in a battle that promises to be nothing short of monumental.
30.10.2023 - 20:56 / bbc.com
During harsh Himalayan winters, at the roadside kiosk of chef and restaurateur Lal Shahzadi, a heavenly scent of woody apricots tinged with molasses hangs heavy in the air. She is making a centuries-old recipe passed down generations: Bataring Daudo, or apricot soup.
Shahzadi (whose full name means "Red Princess" in Urdu) is part of the hardy Burusho community in Hunza, Pakistan – known as much for its hospitality as its antiquity. She runs a food kiosk named Hunza Food Pavilion in the district's capital, Karimabad, and is viscerally connected to her land, championing organic ingredients and indigenous practices.
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"The Hunza diet is instinctively reliant on fruit – fresh in the summer and dried in the winter. Simple, fuss-free food [means a] simple, fuss-free life," she said.
Shahzadi's recipe for bataring daudo is just that: simplicity personified. "Bataring means apricot, and daudo means soup in my Burushaski language," she explained.
Hunza's naturally dried apricots are shrivelled and hard, looking nothing like the perfectly round and plump apricots seen in the West, and they taste like toffee when cooked. To make the robust soup, the apricots are first washed and boiled. Next, wheat flour is mixed with water to create noodle-like crumbles. Added into the simmering apricot water, these little nuggets of dough help to thicken the mixture, resulting in a sort of dumpling soup with musky notes.
Less of a recipe and more of a strategy to get through lean seasons with scant resources, bataring daudo speaks of self-sufficiency, resilience and a survivor's spirit. The soup pays homage to a mindset of subsistence and an approach to nutrition informed by ancient ways of living as one with the land.
"This soup has been used for centuries because it wards off colds and is nutrient dense," said Shahzadi. It also helps sluggish bowel movements, she added, and is believed to relieve joint aches and cure fevers.
"The wheat makes [the soup] fortifying and satiating. It provides a surge of energy and warmth for strenuous work," Shahzadi said. "The apricots remind you there are better times of abundance to come."
Straddling Central and South Asia, Shahzadi's picturesque valley looks like an oasis untouched by modernity – and for the longest time, it was. Writers such as Horst Geerken and Annette Bräker in their book, The Karakoram Highway and the Hunza Valley, marveled that until the 1950s, children in Hunza had not seen a bicycle or motor vehicle. For over 900 years, it was an independent principality – a princely state ruled by a Mir (a local prince or general) until 1974.
Its location and rough terrain made the area inaccessible, with very little outside influence or interference. For instance,
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