Our cook, Kharna, preparing our evening meal. He set up his kitchen in a large tent, a shepherd's hut, or whatever was available. Sometimes he would pay 100 rupees to rent the kitchen and dining hall of a lodge. He had 5 kitchen boys to make tea, wash dishes, carry the food, stoves and fuel, and do similar chores.
The food was healthy and remarkably good considering the lack of raw materials and simple cooking conditions. It was almost totally fat-free, so we all lost 15 pounds on the trek. The main ingredients were rice, potatoes, flour, cabbage, beans, lentils, eggs, garlic and the odd chicken.       November 6, 1997.