There are umpteen number of things that make a trek special. Good company, great laughs, loves, smiling weather, but nothing quite as good as good food to have your happy hormones up and pumping!
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We step into Himalayan kingdom wonderstruck every time how boundlessly nature has gifted these terrains with beauty and resources. Mile after mile of never ending virgin greens, clean air full of oxygen, mineral-rich waters of mountain streams, wildflower carpet and strawberry shrubs—suddenly it is inexhaustible life all around! Then at a closer look, the junk-ridden underbelly of paradise reveals itself—plastic bags, throwaway water bottles, medical waste, sanitary napkins, layer of oil—floating on the water, stuck in the earth, or glistening among leaves on the forest floor.
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Kuari Pass today is recognized as a spectacular snow trek but only six years ago it wasn’t such a sought-after winter adventure. The trail, chockablock with powdery slush snow in the winters was casted out as an option for obvious reasons. Since no snow safe itinerary was sketched out, not many people ventured in these parts until Trek the Himalayas founders Rakesh and Sandeep brought together a group of four to explore the depths of Kuari after snow.
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It was the month of May, when temperatures across most Indian cities were touching close to 40 degrees Celsius. News of heat waves sweeping across the nation made us find solace in Himalayas and thus me and my friend, Adin set out for Rupin Pass adventure.
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