Pls kindly make correction the 2nd last line of 1st paragraph.Nepal is in the middle of India and China not Taiwan.

Your home page is very good. we like very much.

your side is very good. well done.

What’s visiting Nepal if you don’t try some local food? So go out and titillate your tongue. Restaurants in Kathmandu offer an exciting lineup reflecting the Kingdom’s potpourri of cultures extending from the highlands to the lowlands. Here’s typical menu and have a delicious time. APPETIZERS/SNACKS Chataa-mari- Rice flour pizza with meat or egg topping or plain. A just reward after a hard day’s sight-seeing. Chhoyla - Roasted meat diced and spiced, a versatile snack. Chomp it with flattened rice and wash everything down with homemade liquor. Gundruk-ko Jhol- A soup of dried and fermented vegetables. Slightly sour and tangy, it’ll have you smacking your lips. kwati- Soup of different sprouted beans. A festival specialty and great way to begin dinner. Momacha – Dumplings filled with minced meat, served steamed or fried. Terrifically popular appetizer, afternoon snack or evening meal. Samay Baji- A ritual dish consisting of flattened rice, roasted meat, smoked fish, boiled egg, black soybeans and diced ginger Sekuwa- Barbecued meat, mutton, duck, wild boar-take your pick. Goes famously with drinks. Sukuti- Hot and spicy concoction of dried meat roasted over a charcoal fire. Something to munch on between sips. Tama-ko-jhol- Hot and sour soup of bamboo shoots. Tawkhaa- Jellied meat curry served cold. With a plate of Tawkhaa and a glass of wine, who needs a festival? Wo- Lentil flour patty with or without meat/egg topping. As a festival snack or an afternoon bite, nothing even comes close. MAIN DISHES Aloo Tama- Bamboo shoot and potato curry enlivened with a variety of spices and herbs. Beans- A curries preparation of large and small beans to go with the main course of rice. Dal- Lentil soup eaten with plain rice and one-third of the famous dal-bhat -tarkari combination. Popular lentils are the black, green and yellow varieties. Green Vegetables- Spinach, mustard greens or broad-leaved mustard. A standard accompaniment to plain rice for lunch or dinner. Meat Curries- Curried meat with lots of spices and gravy served with the main course of rice. Comes in buff, mutton, chicken or fish varieties. Plain Rice- Good old boiled rice, the staple Nepalese nourishment and the central ingredient of the dal-bhat-tarkari diet. Tarkari- Vegetable curry in a rich spicy broth, the third element of the dal-bhat-tarkari staple meal. RELISHES Achar- A pickle to “brighten up your mouth”. Can be made of group tomatoes, sliced radish, ground coriander, boiled and diced potatoes and other ingredients. Gundruk- Dried and fermented green vegetables. Legendary accompaniment to meals in the hills of Nepal. Sanya Khuna- jellied fish soup served cold. Spicy, hot and tangy. Terrific accompaniment to rice. DESSERTS Juju Dhau- Delicious creamy curd from Bhaktapur, a must at all feasts. Juju Dhau Literally means “King curd”. Sikarni- Yogurt preparation mixed with dried fruits. Sweet way to end dinner. HOMEMADE DRINKS Rakshi or Ayla is fire water distilled from rice. It is colorless and best drunk neat. Thon, the milky white juice if fermented rice, is the driving force behind many festivals on Kathmandu. The Tibetan version is called Chhyang. Tongba is a popular energizer in the hills. It is made by pouring hot water into a pot if fermented millet and drunk with a bamboo straw. Source: yentra.com

the entire description is good to get the information of the kathmandu. add more about the kathmandu, its cultular aspects, about the ethnic group etc..

Tu Rujalt.com

i am wanting to take a small group of ladies. small treks are fine but am wondering can you actually do a 4/4 wheel drive closer to everest like you can on the tibetan side??
any help most appreciated,