what is the best substitute for cream of tartar? its not available here..please help..

I like drbabs's technique of adding a pinch of salt. If you want to stabilize the egg whites with acid you can add a bit of lemon juice or vinegar.

Where are you? If you are overseas, ‘cream of tartar’ doesn’t necessarily translate literally. I live in Germany and couldn’t find it for years until I figured out it was called ‘Weinstein’.

Cream of tartar is acidic, which helps stabilize egg whites when you beat them. I don't like the taste it imparts, so I never use it. I've found that a generous pinch of salt added to the egg whites when you start bearing them causes them to whip up quickly and hold their shape. I hope this works for you.