I stood on top of the Parfi La (3,900 m), the last pass on the high trail to Zanskar. Below me, like a detailed tapestry, were spread cultivated fields in neat checkerboard patterns of yellow and brown with the aquamarine Zanskar river running through the valley. Next to me, my guide and cook Tenzing Tsondup's smile was infectious. He could not hide the joy at looking down on his homeland. Tenzing and I had come to Zanskar the hard way. Eight days earlier a Tata Sumo had dropped us from Leh to the village of Wanla, near the monastery of Lamayuru. From Wanla we had crossed seven passes, some above 5,000 metres, until finally, we stood on the last one—Parfi La. The prayer flags atop the pass danced crazily in the breeze while all around us were gnarled ochre-coloured hills weather-beaten by the snow and wind. We took a deep breath and started walking down. In a few hours we were at the Ibex Hotel, Padum, back in civilisation.

