Hungry mountaineers awaiting last supper.
The content is up to the cook but the porters will have carried up large quantities of potatoes, rice, flour, eggs, fresh vegetables and a large range of spices. We may even have one or two live chickens for fresh meat. All will be cooked on a two ring paraffin or gas stove. For Sersank we expect something along the following lines:
Lentil soup with japati and curious inflated pink crisps (They feature regularly but I have never quite worked out what they are.)
Soup ingredients: Lentils, onions, chillies, water, salt, peppercorns, lemon juice.
Rice or potatoes
Vegetable curry. Ingredients to include a selection of cauliflower, kumara, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock, salt, beans, garam masala and tamarind – and maybe more!
Cake. It’s impossible to say what might be in the cake but it’s amazing what can be made with a manky two ring stove and a tin ‘oven.’
Tea, tea, tea, tea ……
Biscuits, biscuits, biscuits …..
Scones with chocolate.
I have included a few ‘last supper’ pics below.
Afters. Tea, tea, tea…. Biscuits biscuits, biscuits…
Cook and base camp kitchen.
Scones with chocolate
Read Mick’s blog on acclimatisation process