An evening in a Zuluk homestay
Most Zuluk homestays have a warm kitchen where guests gather after dark. Dinner is simple and filling: rice, dal, a vegetable curry, eggs or chicken, pickles, and sometimes a local dish made with churpi or gundruk. Hosts often grow vegetables in summer and stock up from Rongli for winter.
Ask your hosts about the village's history as a mule halt, about road closures in snow, and about how the army and villagers live side by side. Go to bed early; the sunrise trip to Thambi starts before dawn, and nights are cold.
Questions travellers ask
Good to know
Is alcohol available in Zuluk?
Some shops and homestays sell beer or local spirits, but supply is limited. More importantly, alcohol at this altitude makes acclimatisation harder and can mask symptoms of altitude sickness, especially before a trip up to Nathang at about 4,000 m. It is better to keep the first night dry.
Can I see stars from Zuluk?
Yes. With little light pollution and dry winter air, the night sky can be very clear from October to March. Step outside the homestay for ten minutes, let your eyes adjust and dress warmly, as temperatures often fall below freezing after dark.
Do Zuluk homestays cater for vegetarians?
Yes. Rice, dal, vegetables, eggs and roti are standard, and hosts easily prepare fully vegetarian meals. Tell them when you book, especially if you also avoid onion and garlic or eggs, because supplies come up from Rongli and they plan meals in advance.
Also in Zuluk
More hours to plan around
