While preparing the dishes for this book, the women of Karimabad in the Hunza Valley lamented that their recipes could never taste the same as they had in the past. Salt sold in the bazaar, either granulated or as hunks of rock, had a different flavor than salt from local sources, they said. Flour formerly ground at a local water mill had a different texture than the flour now produced by an electric mill, and this was different again from flour imported from China. For the oldest, the bokhari (steel oven) had itself been an innovation, for they had learned to cook at the shee (hearth), using stone pots, when there was no shuli (stovepipe) to remove smoke from the single-room farmhouse.
Complete article at SOURCE