Ngodup had learned to cook when he was in the Tibetan Frontier Force, which is attached to the Indian army. One of the monks suggested that he might make some money by providing food for the half-dozen or so foreign tourists who, like myself, were staying in the guest rooms. I agreed to help with the plan, and after much discussion with Ngodup—who was keen to charge absurdly low prices, while I felt that money-belted foreigners were soft targets for a decent profit—we drew up a menu, which I wrote out and had copied: tea, coffee, omelette, shabalay, thukpa, soup, momos, butter toast, and so on. The 'restaurant' worked well, with Ngodup always being anxious, maybe too anxious, in an ex-military sort of way, to provide perfect service. At the end of that summer I left Tse Chok Ling, and did not give him another thought.