<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.

Recent outrage in Sikkim over an Indian Army expedition climbing <a href="https://nepalitimes.com/here-now/saving-kangchenjunga">Kangchenjunga</a>, the world’s third-highest peak, has spiked attention to the need to balance mountaineering jobs with indigenous reverence for sacred landmarks. Kangchenjunga (8,586m) is not a peak as much as it is a mountain range with 16 peaks above 7,000m on the border between India and Nepal -- the word itself means ‘five treasures of the snows’ in Tibetan. Some of the highest prominences like Kangchenjunga West and Kangbachen are in Nepal, while the Main, Central and South Peaks are on the border. Climbing the peak from the Indian side has been banned since 2001 because the indigenous Lepcha community there regard the mountain as the abode of Dzoe-nga, the patron deity of Sikkim, which was an independent Himalayan Kingdom until it was annexed by India in 1975.&nbsp; Buddhists in Sikkim say their saint, Padmasambhava, recognised the mountain as a protective spirit. The state has declared the base of the mountain Kangchenjunga National Park, which covers an area one-third of Sikkim. ‘The act of scaling this sacred peak is not only a matter of serious concern but also a violation of both the prevailing legal provisions and the deeply held religious beliefs of the people of Sikkim,’ read a letter from Chief Minister Prem Singh Tamang (Golay) to Amit Shah, India’s Minister of Home Affairs and Cooperation.&nbsp; Tamang continued: ‘We further request Your Honour to take up the issue with the Government of Nepal to ensure that no future expeditions are permitted on the sacred mountain, in deference to the deeply held beliefs and cultural values of the people of Sikkim.’ Kangchenjunga was climbed for the first time exactly 70 years ago by a British team who told King Tashi Namgyal, the Choegyal of Sikkim, that they would not set foot on the summit. Since then, there have been about 532 successful climbs of the peaks and 52 have died while trying.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250628060616_5c268e08cf49f36b79ef9b31933fc2d9bf9a6f65414e7ca06dd028bf04e7ccc1.png" data-media-id="editor_1" data-image-id="20250628060616_5c268e08cf49f36b79ef9b31933fc2d9bf9a6f65414e7ca06dd028bf04e7ccc1" data-rendition-name="original" width="1782" height="1178" loading="lazy" alt="Kangchenjunga: too sacred to climb NT"> <figcaption>Indigenous communities in Sikkim held purification ceremonies following the Indian expedition to Kangchenjunga. Photo: THE VOICE OF SIKKIM / FACEBOOK</figcaption> </figure>  <a href="https://nepalitimes.com/here-now/peak-climbing-season-2025-s4abrxny">This spring climbing season</a> alone, there were 70 climbing permits for foreigners issued for Kangchenjunga by the Nepal government, and made it to the top while one French climber died.&nbsp; One of the expeditions this year was an Indian Army team led by Col Ranveer Jamwal, who has summited the highest peaks on all seven continents, and Mt Everest thrice. Jamwal’s team was on the final leg of a ‘<a href="https://economictimes.indiatimes.com/news/india/nimas-summits-mt-kangchenjunga-concludes-historic-har-shikhar-tiranga-mission-successfully/articleshow/121341315.cms?from=mdr">Har Shikhar Tiranga</a>’ (The Tricolour on Every Peak) mission to plant the Indian flag at the highest points of each of India’s 28 states. Kanchenjunga was the last peak they had left, and the hardest, but the expedition put five climbers on the summit. What seems to have incensed the Sikkimese is that while it has banned climbing the mountain from its side, it was an Indian military expedition that went to Nepal to climb the mountain. After news broke of the climb in May, the Sikkim Indigenous Lepcha Tribal Association asked people to observe purification ceremonies in temples across the state. Mayalmit Lepcha of the association acknowledged that the Sikkim government was also partly at fault: “I don’t think such an expedition could have gone forward without the state government being informed, so it could have done something to intervene. It shows weakness. What’s done is done, all we can do is carry out these sanctification ceremonies.”&nbsp; In 2000, one year before Sikkim’s ban, the state allowed an Austrian team to attempt Kanchenjunga’s northeast face for a fee of $20,000, on agreement that they would stop 10m before the summit. Despite this, there was outrage over the expedition on the grounds that it violated Indian laws regarding the defiling of religious sites and Sikkim’s rights to maintain its culture after merging with India. The Indian Army expedition was also seen to have circumvented Sikkim’s law and violated religious sensibilities by going through Nepal. While the team may have thought they were respecting Sikkim’s beliefs by finding a way to complete the mission, the people of Sikkim saw it as defilement.&nbsp; The somber mood of the Sikkim people at the ritual contrasts sharply with Jamwal’s sense of accomplishment. “Without a doubt, the most difficult summit of my life,” he told reporters after the climb. “It tested every ounce of our will.”&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250628060616_ccfe079c78dab788d19fe2080ee8a5d5dcb11de4157316f6d94e5964da097157.jpg" data-media-id="editor_4" data-image-id="20250628060616_ccfe079c78dab788d19fe2080ee8a5d5dcb11de4157316f6d94e5964da097157" data-rendition-name="original" width="787" height="377" loading="lazy" alt="Kangchenjunga: too sacred to climb NT"> <figcaption>Prayer flags along the Sikkim-Kangchenjunga trekking route. Photo: TREKKINGININDIA.COM</figcaption> </figure>  The <a href="https://nepalitimes.com/news/the-rise-and-fall-of-nims-purja">controversial Nepali-British mountaineer Nirmal Purja</a> was also on Kangchenjunga this spring the mountain, on a mission to summit all 14 8,000m peaks for a third time. He echoed Jamwal about the tough conditions: “The conditions above camp were extremely tough, with deep snow and challenging terrain—more crevasses than usual.” Nepal’s government has not said anything publicly, but it is unlikely that it will ban climbing on Kangchenjunga, since it is becoming popular with expeditions because of its technical challenges, and overcrowding on Mt Everest. Nepal does have bans in place for some of its mountains out of respect for local beliefs. <a href="https://nepalitimes.com/banner/to-open-machapuchre-for-mountaineering-or-not">Mt Machapuchre</a> (6,990m) the imposing pyramid that looms over Pokhara, for example, is seen as an icon of purity by the Gurung people and a symbol of Vishnu by the Hindu communities who live at its base. A strict climbing ban has been in place since 1957, when a British expedition led by Col Jimmy Roberts stopped 45m short of the summit – either because the last bit was too difficult or out of deference to local sentiments.&nbsp; Khumbila that stands above Namche Bazar is only 5,761m high, but like Kanchenjunga is considered the protector deity of the Sherpa people. Gauri Shankar on the Nepal-China border, called Chomo Tseringma by the local community, was off-limits between 1965 and 1979 due to its association with Lord Shiva and Gauri, his consort. Although expeditions are now allowed, there are not too many takers. In Tibet, climbing Mount Kailash is prohibited by the Chinese government because it revered by the Hindus, Buddhists and followers of the Bon faith. Even Mt Everest is regarded as sacred, and its Sherpa name is Chomolungma, Goddess Mother of the Earth.&nbsp; Economically, climbs on Kanchenjunga bring in decent revenue. This climbing season, the 41 permits, at $1,800 each, brought in $73,800. This is somewhat comparable to Makalu, Lhotse, and Annapurna I, but these numbers are dwarfed by the $4 million in <a href="https://nepalitimes.com/news/the-everest-industry">Everest permits</a>. Revenue from Kanchenjunga climbing permits is something Nepal could potentially forgo if necessary, but the expeditions also provide jobs to hundreds of high altitude guides, porters, base camp support staff and other logistical costs.&nbsp; As the third highest mountain in the world and the tallest in India, there will always be significant motivation to climb it from the Nepal side, especially as climbers are drawn by the technical climbing at high altitude.

Kangchenjunga: too sacred to climb?

The monsoon this year arrived on time, and brought life-giving rain — irrigating paddy terraces, recharging groundwater, reviving springs, and increasing electricity generation.
But Nepal has to deal with either too much water or too little. On a clear April day before the monsoon, the hills of Sindhuli district were parched, and there were wildfires burning out of control. There had been no rain for the past six months.
And that has been the perennial crisis for Nepal’s farmers: that 85% of the rainfall occurs during just four months of the monsoon with little rain for the other eight months.&nbsp;
The water crisis is related to the powerful changes sweeping the mid-hill region of Nepal. With better roads, higher incomes and more exposure, many residents now aspire to have the kind of water supply seen in urban homes. They want hot or cold water at the turn of a tap, showers and flush tank toilets.&nbsp;
To meet this rising demand, many local and provincial governments are investing in large water supply projects often by lifting water from rivers hundreds of metres down the mountain. But these new systems may not be sustainable in the long run.
Many villages in Sindhuli are switching from local springs to piped systems, and even in rural homes, overhead tanks are becoming common.
But this new convenience comes with big challenges. Lifting water from rivers far below requires long pipes, electric pumps, and constant maintenance. These systems are costly, and the streams themselves often shrink to a trickle in the dry months. Big water-lifting schemes look impressive, but there is doubt if they can meet growing water demand.
A much more sustainable solution would be what some communities are doing: restoring old ponds or build new recharge systems. But those villages are exceptions, in most places traditional ponds and wallows are being filled up to be turned into sports fields, or make way for buildings.
Where there are new ponds, they are sometimes in the wrong places or without proper design. Roads and drains are not engineered properly and have increased landslides and erosion. Water management in hilly areas is not just about building things, it is about building in the right way, in the right place.
Traditional water systems were based on nature. They were not perfect, but they used the land wisely. Ponds used to hold rainwater and slowly refill springs which supported families, farms, and forests.&nbsp;
Not everything worked well in the past, but we can learn from traditional water management practices. Across Nepal, some rural municipalities have launched campaigns to store monsoon runoff — either in tanks, ponds or by recharging the aquifers.
But not all efforts have been successful. Some ponds are built without any hydrological study. Some are rushed to meet deadlines rather than real needs.&nbsp;
Now, the Muhan initiative hopes to revive springs to make households more resilient and help farmings. With the financial support of the Australian Centre for International Agricultural Research, research is being done to understand how springs work and how they are affected by changes in rainfall, land use, and development.&nbsp;
Instead of just building pipes and tanks, the project maps the entire springshed so we can understand the root cause of water shortage. In Sindhuli, the problem is not the amount of rain, but the loss of natural systems that store it and the social systems that manage water.&nbsp;
Nepal’s towns and villages now face a major challenge: how to manage water all year round as demand rises with people’s living standards. Depending only on river-lift systems is not a sustainable solution.&nbsp;
We need a mix of approaches that help store water from the rainy season to make it available for the rest of the year, whether by directly harvesting rainwater, restoring ponds, managing springsheds, or smart management of demand.
Rural Nepal is also seeing dramatic depopulation. Much of the outmigration can be stemmed if there is easier water supply for agriculture and household use. Across the mid hills, villages are emptying because springs are going dry. Government policy needs to catch up with the reality on the ground, and support solutions that work for people and nature. Every water supply plan should include recharge structures. Every road or building project should consider water flow and erosion. Local governments need more than budgets: they need training, tools, and data.
Ngamindra Dahal is with the Nepal Water Conservation Foundation, Kathmandu. Hemant Ojha collaborated in this piece and is associated with the Australian National University.

Water for Life

Turkish Airlines has been presented with the Sustainable Financing Pioneer Award by Ishka, recognising its landmark transaction that, for the first time, integrated a sustainability-linked loan structure into a multi-currency JOLCO financing model for the acquisition of two next-generation, fuel-efficient Airbus A321neo aircraft. This innovative transaction, arranged by Societe Generale, links the financing terms to Turkish Airlines’ Sustainability Performance Targets (SPTs), particularly the goal of reducing carbon intensity across its fleet.
&nbsp;&nbsp;“We believe this structure not only supports our fleet renewal and growth objectives, but also reinforces our long-term commitment to becoming a carbon-neutral airline by 2050,” said Chief Financial Officer Murat Şeker.

Turkish finance

<a href="https://nepalitimes.com/multimedia/the-last-of-the-kusunda">The Kusunda</a> are among the last remaining hunter-gatherer communities left in Nepal, and it has only one fluent speaker left of a language that is not related to any other language group in South Asia.&nbsp; The Kusunda call themselves the King of the Forests ((गेम्येहाक़ in Kusunda,वन राजा in Nepali) and used to have a nomadic lifestyle till recently. But decades of exclusion from mainstream society and modernity have forced the Kusunda to assimilate. &nbsp; Today, most Kusunda live across Nepal’s mid-hills and western plains, choosing to identify themselves as Thakuri and adopting names like Sen, Shahi, and Khan to avoid ostracisation. Over time, inter-ethnic marriages between the Kusunda and other communities became increasingly common.&nbsp; However, the assimilation with other communities also meant that almost no one from the Kusunda community can speak their mother tongue – considered by linguists to be a ‘language isolate’ not related to any other language group in the world, and lacking set rules of grammar that are foundational to other languages. There are no words for ‘Yes’ or ‘No’ in Kusunda, nor are there words to signify direction. There are 23 languages with less than 1,000 speakers listed in Nepal's 2021 census, with Kusunda being the language with the least number of speakers. The number of people who identified as Kusunda has decreased with each subsequent census. Only 253 individuals identified themselves as Kusunda in the last National Census of 2021, down from 273 in 2011.&nbsp; <div class="embed-block"><iframe src="https://creators.spotify.com/pod/show/raithane-bhakha/embed/episodes/Kusundas---the-last-of-the-forest-kings-e23ge6p/a-a9peei1" height="102px" width="400px" frameborder="0" scrolling="no"></iframe></div> The government’s decision to provide a social security stipend to the community for the past few years has prompted many from the Kusunda community to reclaim their identity and in the process, explore their culture and language. Kamala Sen Kusunda, who lives in Dang, is the only fluent native Kusunda speaker alive, although there are now other Kusunda and non-Kusunda people learning how to speak the language. By the time Kamala Sen Kusunda was born in 1975, her family had settled in a village in Rolpa. Although she did not experience the nomadic life of her forebears, she still roamed the forests freely as a child and many of the values and socio-cultural practices of her community were instilled in her and her siblings.&nbsp; This meant that Kamala grew up speaking Kusunda with her family. But by then, the Kusunda had increasingly begun to interact with people beyond their community, and inter-ethnic marriages had become a norm.&nbsp; Kamala herself married at 18 to a 52-year-old man from the Chhetri community. She would go on to have four children, but they were brought up with her husband’s culture and community rather than her own, and teaching them her mother tongue seemed impractical.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250628030648_afaa298bf8ea3b7086e2ed086b11eab463ef2b20a82a4aad74df3dd2e922a4c3.jpg" data-media-id="editor_2" data-image-id="20250628030648_afaa298bf8ea3b7086e2ed086b11eab463ef2b20a82a4aad74df3dd2e922a4c3" data-rendition-name="original" width="855" height="641" loading="lazy" alt="Kusunda NT"> <figcaption>Gyani Maiya Kusunda with Kusunda youth in 2015.</figcaption> </figure>  “If I had spoken my language to them when they were children, they would have learned,” she tells us ruefully. “But they were growing up in a different community, so I never pushed, and they never expressed interest.” At the time, she had other things to worry about, such as earning a livelihood and sustaining her family. To find work, Kamala and her family moved to Shimla in India, where she worked at an apple orchard for six years.&nbsp; Over the next years, Kamala and her family moved back and forth between India and Nepal for work, and Kamala was not actively conversing in the language of her people or being able to connect with members of her community now scattered across Nepal.&nbsp; Had she not forgotten her language after all those years? “How could I forget the language of my ancestors?” she replies. “Not speaking it did not mean that it ceased to be a part of me.”&nbsp; Kamala had been working at a brick kiln in Thimi seven years ago when the National Language Commission tracked her down, offered her a paid position as a Kusunda language consultant and source person for basic language training in Dang.&nbsp; It was there that Kamala met her cousin Gyani Maiya Sen Kusunda, the only other person able to speak Kusunda fluently, who had been working with the Commission to conserve Kusunda language and culture. It was also where Kamala met language researcher and lexicographer Uday Raj Ale. Ale had been in the middle of his research into the Tharu language and community 15 years ago when he met Gyani Maiya Kusunda’s son, who told him that his mother was one of the few people who spoke Kusunda, but that no one had shown an interest in studying and preserving the language and culture. Ale met Gyani Maiya, spending time with her learning and researching Kusunda. By 2017, Ale had collected enough words to put together a Kusunda dictionary. The Kusunda vocabulary currently comprises 2,000 words. His research into the Kusunda language and culture has taken him to every known Kusunda household in Nepal. Although the census puts the number of Kusunda at 253, Ale reckons there are only 158.&nbsp; “Kusunda language is endangered due to its lack of use in everyday life, literature, and religious and socio-cultural practices, as well as the prevalence of inter-ethnic marriages,” explains Ale. In 2019 the Language Commission began its language transfer programs for youth from indigenous communities. Since then, the Commission has completed multiple phases of Kusunda language classes in Dang facilitated by Uday Raj Ale. The classes have 20 students, not just from the Kusunda community, but also interested non-native students.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250626120632_c6c378bc00af450f2b7f0cf17af1c3b2b6f7b7226927c458c3e01ec389869d33.jpg" data-media-id="editor_3" data-image-id="20250626120632_c6c378bc00af450f2b7f0cf17af1c3b2b6f7b7226927c458c3e01ec389869d33" data-rendition-name="original" width="1485" height="1535" loading="lazy" alt="Kusunda NT"> <figcaption>Students learning Kusunda with instructor Uday Raj Ale (second row, left)</figcaption> </figure>  Khamba Rokaya, who worked as a caretaker for young Kusunda children in Dang, became interested in learning the language as she sat in with the children during their lessons, and for the last few years has been among the few non-native Kusunda language learners in Dang. “I am not from the Kusunda community, but now that I have learned the language, I hope to do my part to carry on the work and share my knowledge with as many people as possible,” she says. “One way to ensure that we preserve this language is to extend its speaker base, both within the Kusunda and non-native communities.” Ale and Kamala have continued to work together since Gyani Maya’s passing in 2020, expanding the Kusunda vocabulary and creating appropriate curricula to fit the needs of the students as their knowledge of Kusunda expands.&nbsp; But without any documentation of Kusunda history, the community’s traditions, stories, values and language were at risk of being lost to time. “The loss of an ethnicity, language or culture in a country is akin to losing a vital organ, and a unique perspective of looking at the world,” says Ale. Which is why Archive Nepal in collaboration with the British Council’s Cultural Protection Fund and the UK’s Department of Culture, Media, and Sport in February launched a book of creative writings in the Kusunda language titled पिन्डा (meaning ‘The First’ in Kusunda): A Compilation of Kusunda Literature. The book is a collection of informative essays about the Kusunda language and culture, short stories that explore themes from nomadic life to universal Nepali experiences of poverty and migration, letters to loved ones, as well as conversational pieces by five Kusunda students ranging from ages 16 to 30. The works in the Kusunda language are also translated into Nepali and English.&nbsp; “Language is an important part of ethnic identity, and our indigenous languages cannot evolve or be conserved unless they are spoken or taught,” said Ale during the launch of the book earlier this year. “But most importantly, language exists as long as there exists literature in that language.” Kamala was in Kathmandu for the launch of the book, and smiled proudly as she looked at the young writers who had contributed to the collection. She said: “I’m glad the young people have chosen to learn and preserve Kusunda. Otherwise, our language would have died with me.” &nbsp;

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

Kangchenjunga: too sacred to climb?

Water for Life

Turkish finance

Saving the Kusunda language from extinction