The Last Supper before attempting the climb

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:
 
Starter
 
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.
 

Main Course
 
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!
Nan bread.
 
Desert
 
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.’
 
Afters

 
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
Afters. Tea, tea, tea…. Biscuits biscuits, biscuits…
 
cook-and-base-camp-kitchen
Cook and base camp kitchen.
 
scones-with-chocolate
Scones with chocolate
 
cake
Cake.

 
Read Mick’s blog on acclimatisation process