<figure><img width="640" height="559" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd19a9c7e80680e08f8c3jpeg.jpg" alt=""/><figcaption></figcaption></figure>This <a href="https://globalvoices.org/2021/01/05/the-favorite-dishes-of-nepali-chef-santosh-shah/">story</a> by <a href="https://globalvoices.org/author/sanjib/">Sanjib Chaudhary</a> originally appeared on <a href="https://globalvoices.org/">Global Voices</a> on March 19, 2020. After finishing in <a href="https://kathmandupost.com/art-culture/2020/12/18/santosh-shah-who-has-brought-nepali-recipes-to-the-world-declared-runner-up-at-masterchef-professionals">second place</a> in the 2020 edition of BBC's “MasterChef: The Professionals,” London-based Nepali chef <a href="https://en.wikipedia.org/wiki/Santosh_Shah">Santosh Shah</a> became a household name both in UK and Nepal. During the run-up to the finals, the 35-year-old chef presented before the judges a variety of dishes that are little-known outside Nepal.<a href="https://kathmandupost.com/art-culture/2020/11/19/never-shy-away-from-thinking-outside-the-box">Born and raised in Karjanha, Siraha District</a> of Nepal’s southern plains, Santosh toiled up a hill to reach where he is today. After failing his school-leaving exams, he moved to India to work as a dishwasher at a five-star hotel. There, he rose through ranks to become a cook.In an interview with <a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/">Nepali Times</a>, Santosh says he took a risk when he moved to London in 2010, but it paid off as he began working with renowned chefs. At the time he entered the <a href="https://www.imdb.com/title/tt1281256/">MasterChef competition</a>, he had been experimenting with Nepali food for two years in restaurants in the British capital. The judges appreciated the food items he prepared and presented, such as kodo (<a href="https://en.wikipedia.org/wiki/Paspalum_scrobiculatum">millet</a>) pudding, amot (mango leather), crispy stuffed okra, yomari, chicken chilli, and crab curry.Nepali Expat Arun Chaudhary tweeted: (By presenting Nepali cuisine to the world, from the tubular papadum (fofi) from the Terai to yomari, Chef Santosh Shah from Karjanha Village in Siraha has reached the finals. Best wishes, brother. Shine the name of Nepal like this only.) <figure><img width="557" height="818" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd19d9c7e80680e08f8c4jpeg.jpg" alt=""><figcaption> </figcaption></figure>Global Voices chatted with Chef Santosh Shah on WhatsApp to know about Nepali food he loves and would like to promote.“I love <a href="http://ecs.com.np/features/season-smart-food-from-the-terai">biriya</a> (a delicacy from the Terai region),” he said. “Biriya cooked with newly harvested potatoes are my best.” Biryia is made of grass peas, mustard greens or broadleaf mustard leaves wrapped in black gram paste and dried on the sun. They are then stored to be cooked in the rainy season when green vegetables are scarce.Another dish Santosh would like to promote is <a href="http://ecs.com.np/food/neglected-but-nutritious">Airkanchan</a>, which is also popular in Bihar, Jharkhand and other Indian states. Taro leaves, pasted together with rice flour or gram flour paste and cut into small cutlets, are fried in mustard oil and then dipped in a gravy of curd and spices – it’s hot, salty and sour!Check out Santosh’s <a href="https://www.instagram.com/chefsantoshshah/">Instagram</a> for more delicious food from Nepal: <img width="491" height="798" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd19f9c7e80680e08f8c5jpeg.jpg" alt=""><img width="442" height="837" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a19c7e80680e08f8c6jpeg.jpg" alt=""><img width="495" height="833" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a39c7e80680e08f8c7jpeg.jpg" alt=""><img width="494" height="766" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a59c7e80680e08f8c8jpeg.jpg" alt=""><figure><img width="500" height="700" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a79c7e80680e08f8c9jpeg.jpg" alt=""><figcaption> </figcaption></figure>Read also: <a style="background-color: #ffffff; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" target="_blank" rel="noopener noreferrer">"You inspire others by learning, not teaching," Santosh Shah</a>

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Santosh Shah’s favourite dishes

<figure><img width="1675" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed924b0ad905ca02eef2jpeg.jpg" alt=""/><figcaption></figcaption></figure>Judges of MasterChef last month were so impressed with Nepali chef <a href="https://www.chefsantoshshah.com/inthepress" data-saferedirecturl="https://www.google.com/url?q=https://www.chefsantoshshah.com/inthepress&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHWDqd1ersnecLNrRPvTt5jAwdM6g">Santosh Shah</a>’s performance in the quarterfinals that he is now shortlisted in the semis for the title of <a href="https://www.bbc.co.uk/programmes/b007mtf0" data-saferedirecturl="https://www.google.com/url?q=https://www.bbc.co.uk/programmes/b007mtf0&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHARuhIB5jOe-BWdZVOVpiZTwvcnQ">Masterchef: The Professionals 2020</a> on BBC One. Episodes are broadcast from Tuesday to Thursday every week until the final later this month.Nepali Times caught up with Santosh Shah in London to talk about his life and career so far:Nepali Times: From Siraha to Cinnamon Kitchen! Quite a journey. How did it begin?Santosh Shah: I come from a very humble background. I was born in Siraha, the youngest of seven children. My father passed away when I was five years old. I started to work when I was around 9-10, engaging in petty trade, like selling farm produce (we share-cropped), fruits or bread in the market. Ours was a story of struggle, and school never got prioritised. I failed SLC but did not have the patience to wait for another year to re-appear for the exams because what was I going to do with an education given my circumstances? So I followed what others in my village did -- go to India. When I was told that I will work at a hotel in Ahmedabad, I imagined it would be like one of those small hotels in Siraha. I was shocked to see a five star hotel. Even those of us who washed dishes had to wear uniform and we had a superviser in suit and tie who used to manage seven of us dishwashers. I used to wash the skewer of a chef who worked in the tandoor section. I told him that I wanted to be a chef as well, and wanted to help him. He advised me to talk to the executive chef. One day, when I was serving tea to the executive chef, I requested him to give me a shot, and he did. Perhaps he saw that I was eager to work and was committed, so he placed his bet on me. I started helping the chef in the tandoor section who had originally recommended me. From there I transferred to another hotel. I started taking a hotel management course, learnt English and computers on the side. I kept strengthening my CV -- the salary discrepancy among chefs was huge. When I started, I was earning Rs900 per month whereas the executive chef was earning Rs17,000 a month so there was value in good credentials and experience. Within seven years of hard work, I became an executive chef. I then went to Montenegro via an agent, but I wasn’t happy and did not see my future there so I returned.  <figure><img width="1506" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed944b0ad905ca02eef3jpeg.jpg" alt=""><figcaption></figcaption></figure>In India, I organised a food festival and this was picked up by media including The Times of India, Aaj Tak and India TV. I got an unexpected call from someone who was two hours away from me -- he apparently had read the media piece and asked that I meet him that night itself. I went to meet him at midnight because his flight to the UK was the next morning. At midnight, we talked – he ran a restaurant in the UK and wanted someone like me. I of course agreed and my paperwork came through soon after with all costs borne by the employer. In London, the original restaurant was very small -- for someone who was used to working with large teams in five star hotels, it felt very odd to work in a restaurant with 3-4 employees. I have switched jobs multiple times since then. I think there are two things that describe my journey. One is, I always ask what is next. I am very happy with where I am because I have made it so far, but I am also always looking at the next step. I never stop learning and keep trying to do better. I could have easily settled with a comfortable job as an executive chef, but I never did. The other is, I am a risk-taker. In London, one of the job changes was to a French restaurant that was run by a celebrity chef where the salary was half of what I was earning, but given the learning opportunity and mentorship under a famous chef, I took it. Taking chances may not always work in my favour, but I can always take satisfaction on how far I have come because I took the risk. How does it feel to be in MasterChef? What has the experience been like?In many ways, it feels the same. I am the same person experimenting with recipes and enjoying my job to the fullest. But in many ways, things have changed as well.  I used to get a few messages and now I get thousands from people who are cheering me on. It also feels great to have the platform to <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/" target="_blank" rel="noopener noreferrer">introduce Nepali food to the world</a>. I have always worked hard but now it feels like my cause got a lot bigger given the platform and I am thrilled about that.I also think I now have added responsibility with people looking up to me, especially Nepalis in the hospitality sector. A message that has stuck with me was from another London-based chef also from Siraha after he saw one of my interviews in Maithili that was widely shared in my community. He told me that he never shared with his family that he is a chef because it is not seen as such a respectful job back home. But after he saw me sharing my journey including my rough beginnings so publicly, he said he felt inspired to disclose his profession to his family. The MasterChef competition is very tight and we are judged for creativity. As the competition advances further, the margin for error is very small and they seek perfection. We have to be mentally strong -- my experience participating in cooking competitions on a smaller scale in the past has helped. We are timed, and put under immense pressure. One dish is per our liking, and I practice that numerous times in advance so by the time I make the dish on the show, everything is intuitive and I don’t have to think about anything as I get grilled by the judges, the pressure of the camera and the short time. But the other dish is as per the judge’s wish in which case it is easy to falter and mess up. I score lower in the latter, but it averages out in my favour. But the competition is getting tighter and more demanding as two chefs get eliminated in each round. Ten are remaining out of the original 32 and these are some of the best chefs around. I am glad to have made it this far. Even if I don’t win, I am glad I was able to put the spotlight on <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener noreferrer">Nepali cuisine</a>. <img width="1032" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed974b0ad905ca02eef4jpeg.jpg" alt="">Just like it is difficult to say what “Indian” food is, must to be difficult to describe what “Nepali” cuisine is, when it is so diverse? How do you answer that when your international audience asks you the question? I am an Indian chef – even in London, if you ask who the ten best Indian chefs are, my name will come up. But I have been experimenting with Nepali food for the last two years. It’s hard to come up with a good way to describe Nepali food. Nepali food is described by others as “similar to Indian food, only slightly different”. But that is not true. Our food, especially along our borders are influenced by Tibetan and Indian cuisine, but that is not the entirety of our diverse dishes. That is what I want the world to know. There is no yomari, choila, kachila, tama, gundruk outside Nepal. Our food is unique and diverse and varies by castes or geography, we have different techniques and ingredients. Two years into experimenting with <a href="https://www.nepalitimes.com/banner/food-of-the-royals/" target="_blank" rel="noopener noreferrer">Nepali food</a>, I have realised how little I know and how much there is to learn and do. I could spend a lifetime just researching and experimenting with Nepali recipes. Personally what are the best aspects of Nepali cuisine for you ? How much do you experiment, or do you try to keep to traditional ingredients and preparations? I experiment a lot because palates differ geographically. Let me share an example. I know sukuti growing up in Nepal. It is a familiar, nostalgic food, and I am fond of sukuti dishes. But to outsiders unfamiliar with the texture, the hardness of the meat may not be palatable. So I experiment with it and try to dehydrate it for different periods of time to soften it while making sure the original taste is not lost. The challenge is to garner wider appreciation for these unique tastes that our rich culinary landscape offers. Food trends are dynamic. The Indian food trend has been there for long while in the last few years, I have seen an increase in the trend for Sri Lankan food. These come in waves, and I want a trend for Nepali food as well, <a href="https://www.nepalitimes.com/opinion/much-more-than-dal-bhat/" target="_blank" rel="noopener noreferrer">beyond just momo and dal-bhat</a>, so people actively seek out Nepali food and appreciate it for its diversity and richness. <img width="1592" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed9a4b0ad905ca02eef5jpeg.jpg" alt="">In one of your shows you prepared an octopus dish Nepali style. How did it go down? There were negative comments on social media on how my spiced chargrilled octopus dish isn’t our food. But we need to understand that this is a global competition for a global audience. Octopus is very popular in Europe and South America. When I was working in an Indian kitchen, I had experimented with octopus recipes with Indian flavor as it is my favourite seafood (in fact I was the first chef to introduce octopus to Indian cuisine here) and the dish had turned out to be amazing. Having made that a few hundred times, I had the urge and confidence to try it with Nepali ingredients and it worked great. So, I went with it in the show. It was described by the judges as, “The most beautiful plate of food I have ever been served seen in Masterchef.” All four judges were generous with their praises for the octopus dish without a single negative feedback. When you went to India you had no idea you would land up where you did. What advice do you have for other Nepalis who are also going abroad to make a future for themselves?My advice to young Nepalis is to never stop learning, you are never too old to learn new things and to improve your craft. Asking what is next is important. There is always room to improve, tweaking my recipes a bit often makes a big difference to the meal. Keep learning and be a positive force to others, not by teaching. Sikayera haina sikera inspire garnu parcha. (You inspire others by learning, not teaching.)https://www.youtube.com/watch?v=pgVoaH_c9cYSo, what is next?I am now set to start a high-end fine dining Nepali restaurant in London. The tentative name is ‘Ayla’ by Santosh Shah. I am hopeful that this will help create a separate identity for Nepali cuisine. Being in MasterChef will definitely help, regardless of the outcomes of the competition. My ultimate goal is the Michelin Star for Ayla, which is the Oscar equivalent for Chefs. That would further help elevate the profile of Nepali cuisine globally.

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“You inspire others by learning, not teaching,” Santosh Shah

<figure><img width="1675" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be67d9c7e80680e0877a9jpeg.jpg" alt=""/><figcaption></figcaption></figure>Judges of MasterChef last month were so impressed with Nepali chef <a href="https://www.chefsantoshshah.com/inthepress" data-saferedirecturl="https://www.google.com/url?q=https://www.chefsantoshshah.com/inthepress&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHWDqd1ersnecLNrRPvTt5jAwdM6g">Santosh Shah</a>’s performance in the quarterfinals that he is now shortlisted in the semis for the title of <a href="https://www.bbc.co.uk/programmes/b007mtf0" data-saferedirecturl="https://www.google.com/url?q=https://www.bbc.co.uk/programmes/b007mtf0&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHARuhIB5jOe-BWdZVOVpiZTwvcnQ">Masterchef: The Professionals 2020</a> on BBC One. Episodes are broadcast from Tuesday to Thursday every week until the final later this month.Nepali Times caught up with Santosh Shah in London to talk about his life and career so far:Nepali Times: From Siraha to Cinnamon Kitchen! Quite a journey. How did it begin?Santosh Shah: I come from a very humble background. I was born in Siraha, the youngest of seven children. My father passed away when I was five years old. I started to work when I was around 9-10, engaging in petty trade, like selling farm produce (we share-cropped), fruits or bread in the market. Ours was a story of struggle, and school never got prioritised. I failed SLC but did not have the patience to wait for another year to re-appear for the exams because what was I going to do with an education given my circumstances? So I followed what others in my village did -- go to India. When I was told that I will work at a hotel in Ahmedabad, I imagined it would be like one of those small hotels in Siraha. I was shocked to see a five star hotel. Even those of us who washed dishes had to wear uniform and we had a superviser in suit and tie who used to manage seven of us dishwashers. I used to wash the skewer of a chef who worked in the tandoor section. I told him that I wanted to be a chef as well, and wanted to help him. He advised me to talk to the executive chef. One day, when I was serving tea to the executive chef, I requested him to give me a shot, and he did. Perhaps he saw that I was eager to work and was committed, so he placed his bet on me. I started helping the chef in the tandoor section who had originally recommended me. From there I transferred to another hotel. I started taking a hotel management course, learnt English and computers on the side. I kept strengthening my CV -- the salary discrepancy among chefs was huge. When I started, I was earning Rs900 per month whereas the executive chef was earning Rs17,000 a month so there was value in good credentials and experience. Within seven years of hard work, I became an executive chef. I then went to Montenegro via an agent, but I wasn’t happy and did not see my future there so I returned.  <figure><img width="1506" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be6819c7e80680e0877aajpeg.jpg" alt=""><figcaption></figcaption></figure>In India, I organised a food festival and this was picked up by media including The Times of India, Aaj Tak and India TV. I got an unexpected call from someone who was two hours away from me -- he apparently had read the media piece and asked that I meet him that night itself. I went to meet him at midnight because his flight to the UK was the next morning. At midnight, we talked – he ran a restaurant in the UK and wanted someone like me. I of course agreed and my paperwork came through soon after with all costs borne by the employer. In London, the original restaurant was very small -- for someone who was used to working with large teams in five star hotels, it felt very odd to work in a restaurant with 3-4 employees. I have switched jobs multiple times since then. I think there are two things that describe my journey. One is, I always ask what is next. I am very happy with where I am because I have made it so far, but I am also always looking at the next step. I never stop learning and keep trying to do better. I could have easily settled with a comfortable job as an executive chef, but I never did. The other is, I am a risk-taker. In London, one of the job changes was to a French restaurant that was run by a celebrity chef where the salary was half of what I was earning, but given the learning opportunity and mentorship under a famous chef, I took it. Taking chances may not always work in my favour, but I can always take satisfaction on how far I have come because I took the risk. How does it feel to be in MasterChef? What has the experience been like?In many ways, it feels the same. I am the same person experimenting with recipes and enjoying my job to the fullest. But in many ways, things have changed as well.  I used to get a few messages and now I get thousands from people who are cheering me on. It also feels great to have the platform to <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/" target="_blank" rel="noopener noreferrer">introduce Nepali food to the world</a>. I have always worked hard but now it feels like my cause got a lot bigger given the platform and I am thrilled about that.I also think I now have added responsibility with people looking up to me, especially Nepalis in the hospitality sector. A message that has stuck with me was from another London-based chef also from Siraha after he saw one of my interviews in Maithili that was widely shared in my community. He told me that he never shared with his family that he is a chef because it is not seen as such a respectful job back home. But after he saw me sharing my journey including my rough beginnings so publicly, he said he felt inspired to disclose his profession to his family. The MasterChef competition is very tight and we are judged for creativity. As the competition advances further, the margin for error is very small and they seek perfection. We have to be mentally strong -- my experience participating in cooking competitions on a smaller scale in the past has helped. We are timed, and put under immense pressure. One dish is per our liking, and I practice that numerous times in advance so by the time I make the dish on the show, everything is intuitive and I don’t have to think about anything as I get grilled by the judges, the pressure of the camera and the short time. But the other dish is as per the judge’s wish in which case it is easy to falter and mess up. I score lower in the latter, but it averages out in my favour. But the competition is getting tighter and more demanding as two chefs get eliminated in each round. Ten are remaining out of the original 32 and these are some of the best chefs around. I am glad to have made it this far. Even if I don’t win, I am glad I was able to put the spotlight on <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener noreferrer">Nepali cuisine</a>. <img width="1032" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be6849c7e80680e0877abjpeg.jpg" alt="">Just like it is difficult to say what “Indian” food is, must to be difficult to describe what “Nepali” cuisine is, when it is so diverse? How do you answer that when your international audience asks you the question? I am an Indian chef – even in London, if you ask who the ten best Indian chefs are, my name will come up. But I have been experimenting with Nepali food for the last two years. It’s hard to come up with a good way to describe Nepali food. Nepali food is described by others as “similar to Indian food, only slightly different”. But that is not true. Our food, especially along our borders are influenced by Tibetan and Indian cuisine, but that is not the entirety of our diverse dishes. That is what I want the world to know. There is no yomari, choila, kachila, tama, gundruk outside Nepal. Our food is unique and diverse and varies by castes or geography, we have different techniques and ingredients. Two years into experimenting with <a href="https://www.nepalitimes.com/banner/food-of-the-royals/" target="_blank" rel="noopener noreferrer">Nepali food</a>, I have realised how little I know and how much there is to learn and do. I could spend a lifetime just researching and experimenting with Nepali recipes. Personally what are the best aspects of Nepali cuisine for you ? How much do you experiment, or do you try to keep to traditional ingredients and preparations? I experiment a lot because palates differ geographically. Let me share an example. I know sukuti growing up in Nepal. It is a familiar, nostalgic food, and I am fond of sukuti dishes. But to outsiders unfamiliar with the texture, the hardness of the meat may not be palatable. So I experiment with it and try to dehydrate it for different periods of time to soften it while making sure the original taste is not lost. The challenge is to garner wider appreciation for these unique tastes that our rich culinary landscape offers. Food trends are dynamic. The Indian food trend has been there for long while in the last few years, I have seen an increase in the trend for Sri Lankan food. These come in waves, and I want a trend for Nepali food as well, <a href="https://www.nepalitimes.com/opinion/much-more-than-dal-bhat/" target="_blank" rel="noopener noreferrer">beyond just momo and dal-bhat</a>, so people actively seek out Nepali food and appreciate it for its diversity and richness. <img width="1592" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be6879c7e80680e0877acjpeg.jpg" alt="">In one of your shows you prepared an octopus dish Nepali style. How did it go down? There were negative comments on social media on how my spiced chargrilled octopus dish isn’t our food. But we need to understand that this is a global competition for a global audience. Octopus is very popular in Europe and South America. When I was working in an Indian kitchen, I had experimented with octopus recipes with Indian flavor as it is my favourite seafood (in fact I was the first chef to introduce octopus to Indian cuisine here) and the dish had turned out to be amazing. Having made that a few hundred times, I had the urge and confidence to try it with Nepali ingredients and it worked great. So, I went with it in the show. It was described by the judges as, “The most beautiful plate of food I have ever been served seen in Masterchef.” All four judges were generous with their praises for the octopus dish without a single negative feedback. When you went to India you had no idea you would land up where you did. What advice do you have for other Nepalis who are also going abroad to make a future for themselves?My advice to young Nepalis is to never stop learning, you are never too old to learn new things and to improve your craft. Asking what is next is important. There is always room to improve, tweaking my recipes a bit often makes a big difference to the meal. Keep learning and be a positive force to others, not by teaching. Sikayera haina sikera inspire garnu parcha. (You inspire others by learning, not teaching.)https://www.youtube.com/watch?v=pgVoaH_c9cYSo, what is next?I am now set to start a high-end fine dining Nepali restaurant in London. The tentative name is ‘Ayla’ by Santosh Shah. I am hopeful that this will help create a separate identity for Nepali cuisine. Being in MasterChef will definitely help, regardless of the outcomes of the competition. My ultimate goal is the Michelin Star for Ayla, which is the Oscar equivalent for Chefs. That would further help elevate the profile of Nepali cuisine globally.

There were two Bhutans on display during Narendra Modi’s visit this month. The first: a trusted partner, modernising rapidly with Indian support, inaugurating hydroelectric projects, and signing healthcare deals. The second: a nation that <a href="https://www.fmreview.org/gazmere-bishwo/#:~:text=In%201990%2D91%2C%20about%20a,are%20therefore%20not%20Bhutanese%20citizens.">ethnically cleansed 17% of its population </a>and has never been held accountable.
Modi chose to see only the <a href="https://kuenselonline.com/news/pm-modi-concludes-bhutan-visit-with-prayers-for-peace-and-prosperity">first </a>during his <a href="https://economictimes.indiatimes.com/news/india/india-announces-rs-4000-cr-concessional-credit-line-to-fund-energy-projects-in-bhutan/articleshow/125253915.cms?utm_source=contentofinterest&amp;utm_medium=text&amp;utm_campaign=cppst">11-12 November visit</a>, granting $450 million in credit, offering birthday tributes to Fourth King Jigme Singye Wangchuk, and inaugurating another hydropower project.
New Delhi has opted for strategic silence on Bhutan’s systematic persecution of the Lhotshampas in the 1990s. The displaced remain scattered across the world and in refugee camps in Nepal, their property seized, their citizenship revoked.&nbsp;
Now, on that same contested land Bhutan is building the <a href="https://nepalitimes.com/here-now/small-bhutan-dreams-big">Gelephu Mindful City (GMC)</a>, a megaproject intended to <a href="https://kuenselonline.com/news/pm-modi-announces-inr-40-billion-credit-line-new-rail-links-and-land-for-bhutanese-temple-in-varanasi">connect directly to Indian infrastructure</a>. The victims are gone, and democratic India’s values remain conspicuously absent.&nbsp;
With no Lhotshampas left to challenge the official narrative and India unwilling to raise it, Bhutan continues to suppress dissent with impunity.&nbsp;
Earlier this year, social media influencer Raghu Pati Subedi was arrested on the Assam side of Gelephu after returning from a visit to relatives in India. His family members reportedly came under intense pressure, including threats of arrest, accusing them of hiding his whereabouts. After his arrest, he was transported to Thimphu and imprisoned.
This was not an isolated incident. It is part of systemic repression that first gained international attention in the 1990s, when over 100,000 Nepali-speaking Lhotshampa were systematically stripped of their citizenship and forcibly exiled. This mass expulsion, which human rights organisations have characterised as ethnic cleansing, created a decades-long refugee crisis that continues to define the regional political and human rights landscape.&nbsp;
EXODUS
The Lhotshampa crisis of the 1990s was not a spontaneous event but the culmination of years of state-led discrimination. Through a series of legislative acts, notably the 1985 Citizenship Act and the 1989 Driglam Namzha, the ‘One Nation, One People’ policy, the Bhutanese state systematically dismantled the rights of its Nepali-speaking citizens.&nbsp;
The use of the Nepali language was suppressed, the traditional dress of the ruling ethnic group was mandated, and citizenship was revoked en masse, rendering a significant portion of the population stateless in their own homeland.
The new manuscript I am editing has harrowing accounts by the authors of those atrocities. The parallels with what happened to Subedi recently are striking and troubling, showing that even after 35 years the regime has not changed its spots. The methods may have evolved, but the repression against dissidents remains disturbingly consistent.
This refugee exodus was an immense and unasked-for burden on Nepal. Despite being a country grappling with its own political instability and limited resources, Nepal accommodated them on humanitarian grounds. Nepal has consistently advocated for a durable solution centered on the refugees’ right to safe, voluntary, and dignified repatriation.
For years, it engaged in bilateral talks with Bhutan, culminating in a joint verification process. However, these efforts ultimately foundered on what Nepal described as ‘continued rigidity and non-implementation of the agreed decisions by the Bhutanese side’.
Nepal fulfilled its moral and humanitarian duty, but the international community largely failed to hold Bhutan accountable. Bhutan’s rulers deflected global attention with the masterful narrative of Gross National Happiness (GNH), while the grim reality in the refugee camps persisted.&nbsp;
Ultimately, with repatriation proving impossible, Nepal acquiesced to a third-country resettlement program led by a group of eight countries, including the United States, Canada, and Australia. From 2007 to 2016, more than 113,500 Bhutanese refugees were resettled in <a href="https://www.unhcr.org/media/nepal-factsheet">one of the largest group resettlement programmes globally</a>, though 6,365 remain in refugee camps in eastern Nepal.
While this solution provided a lifeline for thousands, it was a tragic capitulation to Bhutan’s ethnic homogenisation project. The refugees’ right to return to their homeland has been denied. It is a cautionary tale about the limits of international diplomacy in the face of state intransigence.
Bhutan’s global brand is one of its most successful exports. The <a href="https://www.gnhcentrebhutan.org/">Gross National Happiness </a>doctrine, which promotes holistic well-being over just economic growth, has captivated the Western imagination and policymakers. It offers a vision of a mindful, environmentally conscious, and peaceful Himalayan kingdom. This carefully cultivated image has historically aimed to shield Bhutan from the level of scrutiny applied to other nations with similar human rights records.
The GNH facade, however, cracks under the weight of documented evidence. The same kingdom that champions ‘happiness’ has, for decades, maintained a justice system that human rights groups allege relies on torture, coerced confessions, and draconian laws to silence opposition.
The 1992 National Security Act, with its vague definitions of ‘treasonable acts’ against the Tsa-Wa-Sum (King, Country, and People), has been a primary tool for suppressing political dissent, particularly from the Lhotshampa.
Overlooked by the international community and ignored by global powers including India, in responding robustly to the ethnic cleansing of the 1990s sent a clear message to Thimphu: such actions could be undertaken with impunity. The monarchy emerged unscathed, its reputation burnished rather than tarnished.&nbsp;
This historical impunity now echoes in the case of Raghu Pati Subedi and the <a href="https://www.cijnepal.org/new-list-of-political-prisoners-expected-to-set-off-discussion-on-bhutans-human-rights-record">continued imprisonment of dozens of political prisoners</a> of conscience. The global community’s reluctance to challenge the GNH narrative has, in effect, become a form of complicity.
The arrest and sentencing of a social media influencer demonstrates how old tactics have been adapted for the digital age. Subedi, 40, was a new kind of threat to the state-controlled narrative and he had to be made an example of.&nbsp;
As the founder and administrator of the popular Facebook page ‘The Don of Asia’, he bypassed traditional, state-influenced media to speak directly to about 78,000 followers. His content, informational and satirical videos on rural poverty, corruption, and the GMC project, was the kind of social media activism that was deemed intolerable.
Subedi was arrested in early 2025 and sentenced to 24 years in prison. The charges allegedly stemmed from Subedi’s social media criticism of the GMC, a flagship project of Nepal-born Bhutanese fifth King Jigme Khesar Namgyel Wangchuck.&nbsp;
For <a href="https://thenewamericansmag.com/2024/11/18/the-kings-gelephu-mindfulness-city/#:~:text=Ganga%20Lamitare%2C%20who%20owns%20four,ancestors%20in%20building%20the%20nation.">Bhutanese refugees like Gangaram Lamitare</a>, the GMC represents a bitter irony, a development rising on their confiscated ancestral lands.&nbsp;
Gangaram, who owns four acres where the GMC’s international airport is now under construction, says: “Many people from villages fled at night in 1990, leaving everything behind to escape oppression. Now, the Bhutanese king and ministers are spreading falsehoods worldwide, calling this land vacant, which actually belongs to those forced to leave the country.”&nbsp;
There are signs that international support that has benefited Bhutan may be waning. The United Nations has become increasingly vocal and last year the <a href="https://www.ohchr.org/sites/default/files/documents/issues/detention-wg/opinions/session101/a-hrc-wgad-60-2024-bhutan-advance-edited-ve.pdf">UN Working Group on Arbitrary Detention</a> said the detention of several Bhutanese political prisoners was arbitrary and illegal under international law.&nbsp;
In April 2025 from a group of six UN human rights experts raised grave concerns about the use of torture, denial of fair trials, and the ‘severe chilling effect’ of Bhutan’s legal framework on civic space. These developments owe much to the consistent advocacy of the Hague-based Global Campaign for the Release of Political Prisoners in Bhutan (GCRPPB) since its formation.
However, they also reflect broader shifts in international human rights scrutiny. This places Bhutan’s key international partners, particularly the European Union, in a critical position. Bhutan enjoys lucrative benefits under the EU’s ‘Everything but Arms’ trade scheme, which grants developing countries tariff-free access to the EU market contingent on respect for human rights.&nbsp;
The EU is also a significant provider of development aid to Bhutan which provides it with substantial leverage. In April 2025, members of the <a href="https://bsky.app/profile/saskiabricmont.bsky.social/post/3lmrn5mkmrs2q">European Parliament formally called on Bhutan</a> to release all political prisoners. This action signals a growing recognition that trade and partnership cannot be divorced from human rights obligations.&nbsp;
“Bhutan’s international partners and investors, including the EU, should make it clear that they expect Bhutan to comply with its human rights obligations and release them without further delay,” says Meenakshi Ganguly, of Human Rights Watch.&nbsp;
Bhutan stands at a crossroads. Its desire for deeper global economic integration is colliding with its unresolved history of human rights abuses. The international community now has a choice: either continue being charmed by the myth of a happy shangri-la or insist that the kingdom adheres to democratic values it professes to the world.&nbsp;
Nepal’s recent Gen-Z uprising offers a lesson to Bhutan. In September, when authorities attempted to ban 26 social media, Nepali youth took to the streets and, within hours, toppled the entire pro-establishment political apparatus. Their message was clear: in an age of digital connectivity and mass mobilisation, authoritarian tactics such as detaining social media influencers are both unjust and ultimately unsustainable.
This incident echoes the prophetic warnings of Devi Bhakta Lamitare, Bhutan’s first-generation democratic leader, who died in exile in India in 2022. In his seminal 1970 book
Dankindo Bhutan, Lamitare chronicled the systematic suppression of people’s rights and envisioned a path toward liberation.
Before his death, I worked with him to update and edit this work, which the Bhutan Media Society published posthumously in 2023. In a December 2020 interview I conducted for the book on the Ganga riverbank in Haridwar, Lamitare laid out a stark three-front offensive: political mobilisation from within India to awaken resistance inside Bhutan itself, relentless pressure on New Delhi to champion democracy, and a global ‘pamphlet war’ waged by resettled Bhutanese in the West.&nbsp;
Only through such sustained action, he argues, can Bhutanese citizens win the right to choose their own rulers, a principle India, the world’s largest democracy, should be championing, not abandoning.
Binod Dhungel is the Nepal correspondent for Reporters Without Borders.
<a href="http://linkedin.com/in/dhungelbinod" target="_blank">linkedin.com/in/dhungelbinod</a>, @BinodDhungel

Bhutan imprisons social media influencer

The COP30 climate summit in Brazil ended this week <a href="https://nepalitimes.com/opinion/cop30-to-cop31">without tangible commitment</a> from countries to reduce fossil fuel emissions. Its impact will be felt halfway around the planet here in Mustang which is already seeing weather extremes.&nbsp; Geographically, Mustang is on the Tibetan Plateau, north of the main Himalayan chain. It is in the rainshadow, and a high altitude desert. Winter snow has failed for eight of the past ten years, unseasonal blizzards, and frequent glacial collapse leading to floods. The Kali Gandaki Corridor follows one of the deepest gorges in the world between Annapurna and Dhaulagiri, the world’s seventh and tenth highest peaks. Lush pine forests cover the southern flanks of these mountains, but within a few kilometers the vegetation undergoes a dramatic change to a landscape of red, brown and grey cliffs.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_c66ade5e32d20530003abba893869426d75b42d10e4725c28361d738b402721f.jpg" data-media-id="editor_1" data-image-id="20251129021144_c66ade5e32d20530003abba893869426d75b42d10e4725c28361d738b402721f" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> </figure>  It gets more arid the more north you go. Snow and rain in Upper Mustang used to fall mostly in winter, but now there are cloudbursts and blizzards at other times of the year.&nbsp; In the ancient walled city of Lo Manthang, elderly men have gathered at a local tea shop to drink the salted butter tea. Some sip home-made liquor infused with medicinal herbs.&nbsp; The sun has set, the temperature plummets, and the wind howls outside. Everyone agrees it does not snow like it used to any more. Read also: <a href="https://nepalitimes.com/here-now/comings-and-goings-in-mustang">Comings and goings in Mustang</a>, Shrijan Pandey  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_ffaabf00a533984cadf160b2e56734cddb6f64d1a660401417d2982a3818f161.jpg" data-media-id="editor_3" data-image-id="20251129021144_ffaabf00a533984cadf160b2e56734cddb6f64d1a660401417d2982a3818f161" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> <figcaption>The flat mud roofs are leaking because rain is now falling where there used to be snow.</figcaption> </figure>  “The weather has changed drastically over the years,” says Lopsang Tsomfel Bista, Chair of the Lo Dekhar Municipality. “It doesn’t snow in winter, and it falls when it is not supposed to.”&nbsp; Lack of snow means that in spring, the pastures where nomadic herders graze their yaks and goats do not have enough grass. Previously, winter snow on the meadows would seep slowly into the soil with the spring thaw, bringing out fresh grass shoots. &nbsp; In recent years, even if there is winter precipitation, it falls as rain. The soil is not able to soak in rain as efficiently, and torrential downpours increase the risk of soil erosion and floods.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_93ca69bec63577c5f6cbff8db809c11bce2d8fe01469d3374c20a6f20a7c93f1.jpg" data-media-id="editor_4" data-image-id="20251129021144_93ca69bec63577c5f6cbff8db809c11bce2d8fe01469d3374c20a6f20a7c93f1" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> </figure>  “There used to be up to 1,500 mountain goats in every village, but now they have stopped keeping livestock,” says Bista. This is due to lack of grass and new lowland diseases moving up the mountains. Mustang has lost 28% of its population between the census in 2011 and 2021, and outmigration also means there are fewer people left to carry on a pastoral lifestyle.&nbsp; “Herders have asked for vet services in their communities because there are new insect-borne diseases,” says Yangchen Dolker Gurung of the Lo Gyalpo Jigme Foundation. Read also: <a href="https://nepalitimes.com/opinion/winds-of-change-sweep-mustang">Winds of change sweep Mustang</a>, Jagannath Adhikari  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_902593732af83db5792128be5a3bd87c00e0c62ff894afa4c98bffde64e96d26.jpg" data-media-id="editor_6" data-image-id="20251129021144_902593732af83db5792128be5a3bd87c00e0c62ff894afa4c98bffde64e96d26" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> <figcaption>The mud walls of monasteries and homes are crumbling because of unseasonal rainfall. </figcaption> </figure>  Mustang is flanked to the east and west by mountains that rise up to 6,000m, and glaciers on their slopes are melting fast, turning into lakes. With the rising temperature, the risk of Glacier Lakes Outburst Floods (GLOFs) has also risen.&nbsp; At the rate global average temperatures are rising, scientists say that the Himalaya will lose up to two-thirds of the remaining ice caps. When glaciers melt, it not just raises the risk from GLOFs but also affects water supply downstream.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025112903114_1a6af68965ded5f23897a623bec2e2bed0da4c6663f0af5b5bf79883f2a11c9f.jpg" data-media-id="editor_7" data-image-id="2025112903114_1a6af68965ded5f23897a623bec2e2bed0da4c6663f0af5b5bf79883f2a11c9f" data-rendition-name="original" width="1022" height="767" loading="lazy" alt="Mustang map NT"> </figure>  FLOODS Ringzin Sangbo Gurung in Chumjung village recalls the devastation caused by a GLOF on 8 July this year that swept away a newly inaugurated bridge. The floodplain is now strewn with boulders and sand brought down by the flood which caused damage worth Rs28 million. The flood also damaged the irrigation canals that feed riverside farms where locals grew potato, buckwheat, millet and spinach. Nyima Wangmo Gurung runs a homestay in Nyamdok village, and says: “We don’t have water when we need it. And there is too much when we don’t need it.”&nbsp; Read Also: <a href="https://www.nepalitimes.com/banner/mustang-forced-to-adapt-to-climate-crisis">Mustang forced to adapt to climate c</a><a href="https://www.nepalitimes.com/banner/mustang-forced-to-adapt-to-climate-crisis">risis</a>, Ronan Wallace and Yungdrung Tsewang Gurung  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_7ae98274ea20e910311ec4431ba0aa3ecd9fe92caaed029a33c185198b33d0d2.jpg" data-media-id="editor_10" data-image-id="20251129021144_7ae98274ea20e910311ec4431ba0aa3ecd9fe92caaed029a33c185198b33d0d2" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> </figure>  With warming temperatures, farmers in Mustang are growing lowland vegetables which was not possible before in plastic greenhouses. The farms depended on snowmelt in spring to irrigate their fields, but there is less snow to melt in past years. “The last heavy snowfall in winter was about eight years ago, since then we have got little or no snow,” says Tashi Norbu Gurung, Chair of Lo Manthang Rural Municipality. “This affects farmers during the April planting season.”  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_010e09f4e9335f39c62f4d6027489c86423b3d10ddfb83558820f6a7a56a477b.jpg" data-media-id="editor_11" data-image-id="20251129021144_010e09f4e9335f39c62f4d6027489c86423b3d10ddfb83558820f6a7a56a477b" data-rendition-name="original" width="1000" height="1500" loading="lazy" alt="Too little snow, too much rain NT"> </figure>  It is not just lack of snowfall that is a problem. Springs have gone dry, and some villages like Dhey have been forced to relocate because life became &nbsp;impossible without water.&nbsp; Villagers of Samjung also <a href="https://nepalitimes.com/news/climate-migration-is-already-happening">migrated</a> to Namashung, near a river when water sources dried up. But now the new settlements are threatened by GLOFs. Karma Gurung, who runs a lodge in Choser, remembers the big flood of 35 years ago which swept away farms and covered them with debris. There have been more frequent, but destructive floods since then in Kagbeni, Lubra and other valleys. Read also: <a href="https://www.nepalitimes.com/banner/mixed-blessings-in-mustang">Mixed blessings in Mustang</a>, Mukesh Pokhrel  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_da2212bc1ad49c17d126e24bbd92d3fca18e3e6bdd58ac61df14c962deb2edcd.jpg" data-media-id="editor_14" data-image-id="20251129021144_da2212bc1ad49c17d126e24bbd92d3fca18e3e6bdd58ac61df14c962deb2edcd" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> </figure>  MUD WALLS Because snowfall has been replaced by rain, Mustang’s traditional mud-wall architecture is now in <a href="https://nepalitimes.com/here-now/leaky-roofs-on-the-roof-of-the-world">danger of collapsing</a>. The homes here are closely packed, have flat roofs stacked with juniper branches for firewood. With rain in place of snow, the roofs now leak.&nbsp; Women in Thinkar village say their walls are falling apart. Some homes have collapsed, and families forced to move out. Yangchen Dolker Gurung of the Lo Gyalpo Jigme Foundation says locals need plastic sheets, cement walls and corrugated roofs to cope with the rain.&nbsp; But this would mean that Mustang’s villages would lose their traditional architecture style.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_59c475cdde3bee8d03ed05e9038c0cf36f1acd31e3d3596f145469e5b4404d9d.jpg" data-media-id="editor_16" data-image-id="20251129021144_59c475cdde3bee8d03ed05e9038c0cf36f1acd31e3d3596f145469e5b4404d9d" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> </figure>  The ancient 1.5m thick mud walls around Lo Manthang built 600 years ago, the king’s palace, and monasteries are also at risk. “Changes in precipitation patterns, altering the intensity, frequency, and timing of rainfall and snowfall, have damaged traditional and cultural infrastructure, particularly mud-built private and public buildings as well as religious and heritage sites,” explains Bhawani Pandey at the Lo Gyalpo Jigme Foundation. “With the rain, and because the monuments and stupas are made from mud, they have eroded. There is leakage, and the monuments are in a dilapidated condition.” Read also: <a href="https://www.nepalitimes.com/banner/climate-smarter-himalayan-infrastructure/" target="_blank">Climate-smarter Himalayan infrastructure</a>, Sonia Awale  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251129021144_dfc8c93a0a8619893f0d97076d1f9cbba3818e1cc716a903ff9908dbb8939ef6.jpg" data-media-id="editor_18" data-image-id="20251129021144_dfc8c93a0a8619893f0d97076d1f9cbba3818e1cc716a903ff9908dbb8939ef6" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Too little snow, too much rain NT"> </figure>  The Lo Manthang Rural Municipality along with Lo Gyalpo Jigme Foundation, are working on a Local Adaptation Plan of Action and the Disaster Preparedness and Response Plan, which the Nepal government has made mandatory for every municipality. “We took a bottom-up approach and collected data from each village, they know best the impact of climate change and what their needs are,” says Yangchen Gurung. To address the hazards of climate change, local communities and municipalities are adapting through their own resources, without waiting for outside help to improve water conservation, control soil erosion and protect from flood.&nbsp; Says Pandey, “We are returning to conserving traditional drought-resistant crop varieties, organic pest and disease control, cultivating high-value crops and fruits, and practicing sustainable pasture management through rotational grazing. We have also developed new building codes for homes that incorporate water-resistant coating for mud roofs and walls.” &nbsp; Additional Reporting by Tashi Wangyal. &nbsp;

Too little snow, too much rain

Groundwater is like a phone battery, it needs to be regularly recharged. As springs go dry across the Himalayan foothills due to over-extraction and climate change, communities in eastern Nepal are reviving traditional knowledge to replenish aquifers. The town of Dhankuta is located along the spine of a ridge and is struggling with its water supply. Unregulated pumping is one reason, and weather extremes due to climate breakdown is the other. Since water is so important for life, necessity has become the mother of invention here. More accurately, it is the mother of re-invention — since recharging ground water is a traditional practice that has been discontinued. Communities are practicing sustainable water management again by reviving recharge ponds that had fallen into disuse as well as rainwater recycling. Some of these indigenous practices have eroded over time with outmigration and modernisation. The nearby village of Khambela is dominated by the indigenous Aathpahariya Rai community and is building on its ancestral practice of rainwater harvesting with new technology developed by the group, SmartPaani.&nbsp; Households collect rainwater during four monsoon months in tanks of up to 10,000 litres for household use and irrigating &nbsp;vegetable patches in the dry season.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251124031112_b48e18e9c85ed460210d475041dce6ba5917ab31db0a16aca2c8e0f0356c9038.jpg" data-media-id="editor_0" data-image-id="20251124031112_b48e18e9c85ed460210d475041dce6ba5917ab31db0a16aca2c8e0f0356c9038" data-rendition-name="original" width="1125" height="1500" loading="lazy" alt="Storing rain inside mountains NT"> </figure>  “The rainwater harvesting installation here uses a rapid sand filter system that allows rainwater to move rapidly through the builtin filtration unit,” says Jyotsna Lama from Kathmandu-based SmartPaani. “The clean water is stored in tanks for future use.” The initiative is supported by the International Centre for Integrated Mountain Development (ICIMOD) and local municipalities. Local households contribute Rs50 a month for maintenance. “During the rainy season there is enough water in the wells and springs,” says a local farmer Sangita Rai. “But storing monsoon rain is enough to last the whole dry season.” Dhankuta town itself has a recharge pond at Sukepokhari, which itself means ‘dry pond’. &nbsp;The 24m diameter pond can hold up to 200,000 litres and lets it seep slowly to recharge the aquifer. One in four springs in &nbsp;Dhankuta have dried up, and Sukepokhari is helping revive them.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251124031112_0db2a186eec5194d37492066e6d0b939569254e8feca6c6dd757d28147267b2f.jpg" data-media-id="editor_1" data-image-id="20251124031112_0db2a186eec5194d37492066e6d0b939569254e8feca6c6dd757d28147267b2f" data-rendition-name="original" width="1500" height="1125" loading="lazy" alt="Storing rain inside mountains NT"> <figcaption>Sukepokhari</figcaption> </figure>  The mountains around Dhankuta act like a sponge, absorbing water in the dry season and letting it out through springs. But water started becoming scarce when the town’s expanding population started pumping up water. Plastic waste and other pollutants contaminated the remaining water. Sukepokhari’s caretaker is Krishna Kumar Thakuri, fondly known as ‘Pani Ba’ by locals who regard him as a passionate father figure. He regularly monitors rainfall and the water level in the pond to gauge how much of it is seeping into the ground to recharge the groundwater.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025112403118_b412598c4473f2bb33900bab7e2084f584e7e88c1a92f6b9c09e940e23e4ce29.jpg" data-media-id="editor_2" data-image-id="2025112403118_b412598c4473f2bb33900bab7e2084f584e7e88c1a92f6b9c09e940e23e4ce29" data-rendition-name="original" width="1000" height="1475" loading="lazy" alt="Storing rain inside mountains NT"> <figcaption>Caretaker of Sukepokhari Krishna Kumar Thakuri fondly known as Pani Ba.</figcaption> </figure>  “We harvest rain that falls in the surrounding slopes,” explains Thakuri. “But a lot of leaves, vegetation and sediment also flows into the pond and has to be desilted every year.” The pond provides drinking water to around 150-200 households and enables irrigation to 10 households in surrounding areas. Water from the pond further flows and supports springs down the mountains.&nbsp; Off the walking trail is Dale Pokhari, another recharge pond in the scenic village of Dhojedanda. After the pond was revived two springs sprang back into life again, supplying water to six households. “There used to be multiple springs and water sources, and biodiversity was diverse, but as people started to dig up wells and drag water sources to their homes via plastic pipes, the water sources started drying up,” explains Phurba Sherpa. But now there is more water flowing out of springs.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251124031112_dd71cdc337f6275b179fdab9ded358a1dcdb53c5e286d493aa2182e3f35ce32e.jpg" data-media-id="editor_3" data-image-id="20251124031112_dd71cdc337f6275b179fdab9ded358a1dcdb53c5e286d493aa2182e3f35ce32e" data-rendition-name="original" width="1500" height="1125" loading="lazy" alt="Storing rain inside mountains NT"> <figcaption>Dalepokhari</figcaption> </figure>  WATER IS LIFE Syaule-Sipting Homestay in Dhankuta has been using water sustainably after facing shortages. It has now built a bio-sand filtration system in the water tanks, so that water is safe for use by four households One of the homestays also uses a rainwater harvesting system. While the bio-sand and rainwater harvesting are used for cooking, washing and other purposes, table top filtration systems are used for drinking. Adequate safe drinking water is also helpful to revive the area’s eco-tourism potential. Safe drinking water is important so visitors are not turned off, says Anu K Lama of ICIMOD. She adds, “Health and hygiene are important for everyone. But foreigners do not have the strong immune system that locals have. Clean and adequate supply is necessary especially if we are targetting foreign guests.”

Storing rain inside mountains

<a href="https://nepalitimes.com/here-now/run-sunmaya-run">Nepal’s ultra-marathoner Sunmaya Budha</a> won her fifth gold medal of 2025 at the Ultra-Trail Cape Town 100km championship in South Africa on 22 November and claimed the World Trail Majors title, marking one of the biggest achievements ever recorded by a Nepali trail runner.&nbsp;
Budha completed the 99km trail with an elevation gain of 4,676m in 12 hours 25 minutes and 55 seconds, and was nearly an hour ahead of her second-placed competitor.&nbsp;
The 27-year-old t<a href="https://nepalitimes.com/here-now/nepali-trail-running-champions">rail endurance runner</a> has ran six races in 2025, and has been racking up outstanding performances across the world.&nbsp;
In September, Budha earned a silver medal at the 3rd World Mountain and Trail Running Championships, becoming the first Asian athlete to have ever finished that high in the Long Trail competition at the World Championships.&nbsp;
Additionally, Budha claimed gold medals at the Anta Hong Kong 100 in January, the Chengdu Trail 60 in March, the Ultra-Trail Mount Yun 30K in April and Annapurna Marathon 42K in June.
Budha comes from a farming family in Nepal’s remote Jumla district, and trained as an ultra marathoner on Nepal’s rugged mountain terrain.&nbsp;
"I have traveled to many countries, but the best place I can train is in my village, Jumla," Budha said following her victory last week. "I have a big team supporting me — without them, it would not be possible to be strategic and consistent. This win is for everyone who believes Nepali runners deserve a future as professional athletes."
The athlete is part of the Asia Pacific Adventure Group, led by team director Ryan S. Blair and coach Andy Dubois. She is ranked world 8th for 100km category events and 17th in the world by the International Trail Running Association (ITRA).
"As countries with strong sporting traditions celebrate their athletes as national treasures, Nepal must do the same — honouring runners not only when they win, but throughout their demanding professional careers," says Preeti Khattri, Director of Nepal Trail Series Pvt Ltd and team lead for the Nepali contingent, who manages local operations for APA's professional Nepali trail runners.&nbsp;
She added: "Athletes like Sunmaya carry the nation's identity, discipline, and resilience onto the world stage. Their presence brings immense pride to all Nepalis- which can be a big advantage for the tourism industry too."&nbsp;
SUNMAYA BUDHA - 2025 SEASON&nbsp;
1. Anta Hong Kong 100 (18 January)&nbsp;
● Distance: 102km, 4,882m elevation gain&nbsp;
● Result: 1st place (Winner)&nbsp;
● Time: 11:11:47&nbsp;
● New course record (27 minutes faster than previous record)&nbsp;
2. Chengdu Trail 60 (29 March)&nbsp;
● Distance: 58.2km, 2,650m elevation gain&nbsp;
● Result: 1st place (Winner)&nbsp;
● Time: 05:41:48&nbsp;
● Overall: 9th out of 926 runners&nbsp;
3. Ultra-Trail Mount Yun by UTMB - 30K (20 April)&nbsp;
● Distance: 29.7km, 1,751m elevation gain&nbsp;
● Result: 1st place (Winner)&nbsp;
● Time: 03:10:12&nbsp;
● Overall: 3rd out of 1,144 runners&nbsp;
4. Annapurna Marathon 42K (3 June)&nbsp;
● Distance: 42 km&nbsp;
● Result: 1st place (Winner)&nbsp;
5. World Mountain and Trail Running Championships - Long Trail (27 September)&nbsp;
● Location: Canfranc-Pirineos, Spain&nbsp;
● Distance: 82 km, 5,413m elevation gain&nbsp;
● Result: 2nd place (Silver Medal)&nbsp;
● Time: 10:23:03&nbsp;
● Winner: Katie Schide (USA) - 9:57:59&nbsp;
6. Ultra-Trail Cape Town 100k (22 November)&nbsp;
● Distance: 99km, 4,676m elevation gain
● Result: 1st place (Winner) - World Trail Majors Champion&nbsp;
● Time: 12:25:55&nbsp;
● Nearly one hour ahead of 2nd place

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