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Introduction Kilao is a unique dry fruit delicacy made exclusively in the Punial region of District Ghizer, located in Gilgit-Baltistan, Pakistan. Renowned for its distinct flavor and intricate preparation process, Kilao represents the rich culinary and cultural heritage of the Punial valley. While this traditional treat has gained recognition in other parts of Gilgit-Baltistan, its authentic taste remains unmatched outside the Punial region.
Geographical Significance The Punial valley, comprising villages such as Gulapur, Sherqilla, Japukay, Gahkuch, and Singal, among others, is the only place where Kilao is traditionally prepared. The region's abundance of apricots, grapes, and walnuts—key ingredients for Kilao—contributes to its status as the heartland of this delicacy.
The villages known for crafting Kilao include:
Gulapur Sherqilla Hamuchal Dalnati Gohar Abad Japukay Gitch Dass Japukay Singal Thing Dass Buber Gulmuti Gurunjer Gahkuch Silpi Gahkuch Paeen Gahkuch Bala Ayeshi Damas Golodass Hasis Birgal Hatoon Hoper
Ingredients and Preparation Creating Kilao is a labor-intensive process, requiring skill, patience, and specific local ingredients.
Key Ingredients: 1. Walnuts or Apricot Seeds: These are cleaned, dried, and threaded together to form long chains. 2. Grape Juice: Punial valley's abundant grape production provides the juice, which forms the base of the coating for Kilao. 3. Ash from Mulberry Wood: This ash is added during the boiling process to enhance the flavor and consistency of the grape juice. 4. Special Flour: The wheat for this flour undergoes a unique preparation process—it is sprouted, dried, and then ground into flour.
Preparation Steps: 1. Juice Preparation: Freshly extracted grape juice is boiled for several hours. During this process, mulberry wood ash is added to improve the juice’s texture and flavor. The mixture is then filtered to remove impurities. 2. Flour Mixture: The specially prepared flour is combined with water and cooked until it forms a thick paste. This paste is mixed with the boiled grape juice to create the final coating. 3. Dipping and Drying: The threaded walnuts or apricot seeds are repeatedly dipped into the thickened juice mixture. Each layer is allowed to set before the next dipping. Finally, the coated threads are hung to dry, a process that takes one to two weeks. The result is a chewy, flavorful treat known as Kilao. Interestingly, the thick juice mixture itself, before drying, can also be consumed and is referred to by the same name.
Cultural Significance Kilao is more than just a delicacy—it is a symbol of Punial’s heritage and craftsmanship. Women of the region, who play a central role in its preparation, pass down the intricate knowledge and techniques through generations. Kilao is a cherished gift during festivals and gatherings and is often used to welcome guests.
Authenticity and Taste Though Kilao is now made in other districts, such as Gilgit, the authentic flavor and quality of Kilao from Punial remain unparalleled. The region’s unique ingredients and traditional methods give it a distinctive taste that is difficult to replicate elsewhere.
Conclusion Kilao reflects the Punial valley's rich agricultural resources, culinary traditions, and community spirit. This labor-intensive treat embodies the dedication and ingenuity of the people of Punial, making it a culinary treasure of Gilgit-Baltistan.