Trekking to a guest house is such a treat! In New Zealand, we were carrying our food and stove and sleeping in huts. In the US, we would carry our food, stove, tent, and end the day by eating noodles on a log before retiring to our tent. In the Nepal though, we show up empty handed to a guest house and order a plate of fries. Some trekkers complain that guest houses crowd the trail and detract from the whole get into the middle of nowhere aspect of trekking. But we love them. We love them for the hot food and warm beds and conversation with local people.
“When did you kill this chicken?” I asked the cook at the guest house in Chiule, along the ABC trek. I was sitting in the kitchen, watching them cook dinner.
“Today,” he tossed the chicken into a massive wok and glanced out into the yard at the remaining chickens, pecking in the grass.
“How did you kill it? Cut the head off?” I was half making conversation and half curious as I didn’t see any sort of dangle the chicken upside down set up.
“No knife, too dangerous. Throw a rock at his head.” The cook answered while shoving the chicken bits around with a spatula.
I gasped and laughed almost choked on my tea. You see, without the guest house, you’d never know that another culture kills their chickens with a rock to the head.
The folks on the mountains eat and serve what they grow (with the exception of Snickers, noodles and canned tuna). People grow rice, millet, potatoes, cabbages, and carrots above 3,000 m. They make Yak cheese and simple stovetop breads like chapati and fried Tibetan bread. Since both the Langtang trek and the Annapurna Base Camp Trek are in similar climates, the menus at the guest houses serve similar dishes, with the exception of meat. The Langtang region is Buddhist and doesn’t eat or serve meat. The menus feature fried noodles, veg fried noodles, egg veg fried noodles, potatoes, veg potatoes, egg veg fried potatoes, rice, veg fried rice, egg veg fried rice. You get the point.
“Dal Baht Power, 24 Hour” is what the locals claim. Dal Baht is a Nepali set meal of dal (lentil) soup, white rice, curry vegetables, and pickle that varies slightly from place to place. On the ABC trek the dal was a thin yellow soup and in the Langtang region it was brown and thick. The pickle isn’t a pickled cucumber, but any kind of vegetable, usually a tomato in a spicy vinegary sauce. The dal delivers your protien, rice fills you up, curry gives you nutrients and spicy pickle keeps the whole thing from getting boring. It’s no wonder the porters eat it for every meal. We ate from the same menu for 18 of our 30 days in Nepal and often stuck with Dal Baht. After awhile, we did get tired of the same options. Do I want potatoes again? Not really. But that’s not the point. The food is trekkers food. It’s hot, nutritious and filling. And just when you start to get tired of the menu, someone whispers rumors of chocolate cake in Kyanjin Gompa or real pizza in Chhomrong and you pick up the pace.