Champagne, Chardonnay or Sauvignon Blanc? Lemon and mint, still or sparking water or a selection of juices? Decisions decisions, suddenly our budget, back packers flight had become a world known only to the business traveller. We sat in our sumptuous chairs or lay back in bed snuggling into the soft pillow preparing for sleep, looking incongruous set against a backdrop of smartly dressed professionals engrossed on their laptops, mobile phones and iPads. Us dressed in Aladdin trousers and chris in a billowing Indian skirt, trying to forget the poor cat we had watched, in a Qatari restaurant carried at a height of 3 foot, by a piece of string tied to its hind leg. Fine dining at 30,000 feet did not disappoint. Cream of Asparagus soup, paneer curry, followed by a cheese board and mixed fresh fruit. Probably our last edible meal for months to come. The cuisine at 25000 feet, at Everest base camp, I am sure will irritate our delicate European constitutions. This in mind we tuck in trying to remember our manners and not eat like it is our last supper. Sadly, any ideas of grandeur that our luxurious form of transport had manifested in our all to easily influenced minds were dashed as soon as we arrived at baggage reclaim belt 2, Kathmandu international airport. It was absolutely rammed with Qatari Nepalese workers all eagerly awaiting their oversized baggage, televisions, electrical items and any bits of old sacking that could hold a luggage label and pop into the cavernous hold of a jumbo jet. Over an hour later and still no signs of our rucksacks. By this time we had befriended the Nepalese workers who were only to pleased to ensure we arrived safely at our Hostel via an ATM. Needless to say we never got a penny!!! Starving and tired, bar and food closed, our only chance to placate hunger pains and a desperate need for a cold beer was to follow our kindly hotelier and protector through the unlit, wet and dirty streets of Kathmandu to a kebab shop! We dont even eat those in the UK!!!! Reassured by the cleanliness of our chefs because of a sign outside the shop proudly advertising hygiene we enjoy a falafel, salad and local pickles washed down with a tin of Tubourg. In a desperate attempt to allow us an uninterrupted meal a considerate army officer cleared flies and mozzies from the vicinity by use of a flame thrower. And thats only day 1. Day 2 has begun with a delightful breakfast, coffee, orange and mango juice and joyfully no signs of yesterdays kebab.
Posted on: Thu, 11 Sep 2014 08:20:03 +0000
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