An assortment of French cheeses, appetisers and wine sit atop a stately table adorned with a purple tablecloth against the backdrop of snow-capped Himalaya and clear blue skies.
For the locals and travellers nearby more used to the dal bhat trek staple, this is a sight to behold. Tibetan bread and simple dishes dominate meals above 3,500m, but for an increasing number of trekkers, eating well goes with walking well.
One of the agencies is Responsible Adventures which has since 2007 been a pioneer of ‘gourmet trekking’, elevating hiking cuisine from modest meals to epicurean delicacies.
Owner and certified foodie Raj Tamang wanted to give a new dimension to his boutique treks when he moved to Nepal from Singapore in 1988. He had a vision for trekking that involved delicious and nutritious food.
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Much more than dal bhat, Anil Chitrakar
Despite having no professional culinary education, he learned from people he met from around the world, experimented with continental flavours, improvising with ingredients and creating palatable dishes with local foods.