The temperature during May is pleasant with bright sunshine most of the day. On the trek, temperatures can reach a maximum of 20-22 degrees Celsius, but in the shade, the temperature can drop down to 10-15 degrees Celsius without the wind chill factor. The morning and evening minimum temperature can reach 5-10 degrees Celsius without the wind chill factor. During the climb the temperature dip by an additional 10-15 degrees Celsius.

Above 2,600m to 3,400m the temperature is pleasant with warm sunshine most of the time during this month with chances of light rain sometime in the late afternoon. It is less windy where there are vegetation and tree lines.

After 3,400meter the temperature can be hot direct in the sunlight and due to thin air, the UV will be strong and thus one needs to use a good sunscreen product of 30-50 to protect from the burn. Once out of the tree-line from Island Peak Base Camp (3,900m) it can be windy from mid-afternoon till evening time.

The weather is changing in the Himalayas due to global warming and the greenhouse effect for the last 20 years, due to this reason, it can snow up to 1-2 ft even in the late spring and summer months sometimes. On a cloudy day evening at the camp will feel warmer due to insulation from the fog and mist, but during starry nights it can be very chilly with temperatures varying from -2 to -8 degrees Celsius along with heavy dew and frost.

All heavy baggage will be carried by porters throughout the trek and climb.
All necessary gear such as boots, walking poles, down jackets, wind-rain jackets, sleeping bags, and climbing accessories must go in the luggage bag.

In May Nepal and the Himalayas, the region is normally warm but for this trip, one requires to carry down feather sleeping bags with flannel or silk inner lining, from 3 seasons to 4 season sleeping bags.

Nepal’s Himalayas is a botanical treasure trove for flower lovers, the most popular flower being rhododendron, the national flower of Nepal which blooms from early March till April and May. The blooms can differ sometimes such as if there is heavy snow during spring it blooms later. So, there are plenty of chances of seeing wildflowers and small violets on grasses and meadows, rhododendrons up to 3,800 meters at Thyangboche. But from Lukla onwards, after 3,900m the flowers become rare, till 3,800m, and below one can see primulas-Iris-bush rhododendrons-Azalia (dwarf rhododendrons) and the daphne bird in some areas.

Sometimes one needs to cross these small sections of ice puddles and creeks and there are suspension bridges over rivers and streams.

The year is divided into 4 distinct seasons in Nepal – winter, spring, monsoon, and autumn. The best periods to trek and climb in Nepal are during the spring and autumn seasons.

Our cooks, kitchen staffs, and helpers are very well-versed in the hygienic preparation of food. In lodges, our cooks supervise the food preparation by the lodge’s staff to ensure maintenance of hygienic standards and quality. The food menu can vary from different camps and lodges according to availability during the season. Normally, the Nepali Dal, Bhat (rice & lentil soup) with mild vegetable curry, fried rice, noodles, soups of great variation are the mainstay. In some places, continental foods like Hash Brown Potato, Bread, Pan Cakes, Boiled Vegetables, Stew, Pizza, Cinnamon rolls, cakes, and pies, etc. are provided. But as you go higher the food menu becomes limited due to the harsh cold climate and altitude.

On normal Trekking / Camping or at Tea-House / Lodge Trekking.
Most of our treks in the Himalayan regions of Nepal-India-Tibet are done on a camping basis. However, we have also started conducting lodge-based treks using the best lodges available. Both types of treks are equally preferred by our clients.

During camping-based treks, the group is backed by an expert team led by an experienced Trek Leader, Sherpa Guides, assistants, an independent kitchen unit, and a team of porters.
We use 2-man sleeping tents, foam mattresses, a dining tent, and a kitchen tent. A toilet tent will also be put up nearby. Our equipment also includes portable tables and chairs.

On a lodge-based trek, the only difference will be that instead of tents we’ll use lodges for accommodation. However, here too, we are extremely alert about the services and hygienic preparation of the food. Our staff members will see to that our clients receive the best treatment and also monitor food preparation in the kitchen.

Our trek staffs are well-taught about eco-trekking and are disciplined to care for the environment and surroundings. All meals are cooked in portable kerosene oil stoves no firewood is used and neither are campfires made.

A typical day during trek:

1. Morning bed tea in tents with cookies (time, depending upon the season and duration of your trek) normally around 6-7 a.m. followed by warm washing water. (Good for washing, hands, and face only)
2. Soon after 15-20 minutes Breakfast is served on the dining table.
   Breakfast usually consists of porridge-muesli-granule-cornflakes with liquid powdered milk, sugar, honey. Bread and toast with eggs will be the main breakfast items on most of the days. As the bread stock brought from Kathmandu runs out it will be replaced by chapatti or pancakes with egg variety as per clients’ choice that can be either omelets, fried, boiled, or scrambled eggs followed by tea, coffee, and drinking chocolates. On the table, at mealtime, we serve honey, jam, peanut butter, and ketchup to go along with each meal as per the client’s choice.
3. Lunch is served after 3-4 hours of morning walk depending upon the availability of
   clean fresh water and a nice spot. Lemon or orange juice will be provided for refreshment and lunch will consist of either boiled or fried rice, chapatti, paratha, Tibetan bread, and noodles fried with boiled or curry vegetables (depending upon the season). Canned food items such as tuna, sardine, baked beans are also served including yak cheese, dry salami, green vegetables, and salad followed by another round of tea (black or lemon tea).
4. On arrival at the campsite, after the day walks, late afternoon tea-coffee-drinking chocolate with biscuits awaits you.
5. Dinner is served around 6:30-7:00 p.m. inside the cozy Dining Tents lighted with either gas or kerosene lamps. Warm vegetable soup flavored with chicken cubes, popcorn, or papadam usually kicks off the dinner. It is followed by the main course, which can either be fried noodles with eggs and vegetables, fried rice or boiled rice, or even Pulau rice sometimes accompanied by curry or boiled vegetables of different varieties, including cutlets and momos (vegetables or meat dumplings) will be served. Deserts items usually consist of custard pudding, rice pudding, canned or fresh fruit-fritters, and sometimes when cooks have enough free time fresh baked cakes and pies can be prepared. Tea, coffee, or hot chocolates will be provided at the end of the meal
   The food menu changes each day to give varieties of choices and tastes, so the client won’t be bored with the same type of food.

Our trek cooks know how to prepare a wide variety of foods as per his ration and the season in the complete wilderness, all the time keeping in mind the hygienic requirements to keep the clients healthy and happy throughout the trip.

On every trek, we carry a comprehensive medical kit. Our Trek Leaders and guides are well-versed in First Aid and attending to minor medical problems and acute mountain sickness. They are trained every year by veteran western and local doctors in Kathmandu regarding wilderness medical and survival courses. For Tenzing-Hillary Everest Marathon doctors will accompany the group to Everest Base Camp and back to Lukla. They are professional medical doctors from Kathmandu who hold degrees from Asian, European, and American medical institutes. During severe emergencies, helicopters are available on extra payment for evacuation to the nearest medical facility or one of Kathmandu’s best hospitals.

All members require having travel or medical insurance from their own respective countries.

In Nepal and other Himalaya trekking regions, Trek Leaders accompany the group to look after the welfare of the clients. They are knowledgeable individuals who can attend to your queries, regarding trekking, religion, local culture, traditions, history of Nepal, flora, and fauna. They will also keep you well informed about the day-to-day itineraries. Our Trek Leaders are well-trained about outdoors medical requirements as well. The Sirdar is the head guide and the camp manager. His job is to keep the camp and tents ready, organize porters or pack animals to carry the camping gear, and look after the staff as well. Sometimes when the leader is not available the Sirdar takes over temporarily as they are well-trained and have trekked and climbed numerous trekking peaks in the Himalaya region and have been with us for the past two decades or more.