<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.

Nepali Congress (NC) President Gagan Thapa's candidacy in Sarlahi-4 has thrust this Madhes constituency into rare national focus. If Thapa wins and the NC emerges as the largest party, Sarlahi-4 will send Nepal's next prime minister to Parliament. But if he does not, Nepal’s grand old party will face the next years in the opposition to fight another day. There is a troubling paradox in Sarlahi-4 where the district bordering the Indian state of Bihar has been a battleground for national politicians with fierce electoral competition, all while remaining one of the region's most underserved and underdeveloped constituencies.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20260305140344_069cbbc11e971a851b444866dee57f760c0cc611ed40bdf96c627e343e3c0485.png" data-media-id="editor_0" data-image-id="20260305140344_069cbbc11e971a851b444866dee57f760c0cc611ed40bdf96c627e343e3c0485" data-rendition-name="original" width="1802" height="1276" loading="lazy" alt="Sarlahi-4 voting"> <figcaption>Photo: MADHES PAHARA MEDIA</figcaption> </figure>  Ever since Mahant Thakur split from NC in 2008 to form the Tarai Madhes Loktantrik Party, the district has seen rotating political alliances and fragmented votes. Yet, despite 18 years of candidates promising change irrigation schemes remain incomplete, market access for farmers has not improved, unemployment is high.&nbsp; On election day, voters here marked their ballots with fingers stained by dye from the Holi festival the day before. The road leading to Barathawa Bazar was deserted for the most part, except for some youth riding in motorcycles. This is where the high-profile contest between Gagan Thapa and RSP nominee Amresh Singh is being staged. Among the other aspirants is 27-year-old UML candidate Amnish Yadav, the son of former MP Shiv Pujan Yadav. The Yadavs are a political family with considerable caste influence in the constituency. In 2022 Yadav’s daughter Madhumala Yadav received over 14,000 votes here, ranking third overall. Yadav was voted MP from the Maoist party, but defected to the UML this time. His other son is the chair of Sarlahi’s Ramnagar Rural Municipality. Sarhali-4 has 121,012 voters, and the Yadav is banking on the 27,000-strong Yadav vote bank. Sarlahi-4 voter Avishek Sah told us he wanted his vote to go to a young nominee and not someone who has been MP thrice already, like Amresh Singh. &nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20260305140344_527c5c2f9aa6a6c7e3bbdfbfe79fdafb0a0b56a62427e9ced86b924c6c563b10.jpg" data-media-id="editor_1" data-image-id="20260305140344_527c5c2f9aa6a6c7e3bbdfbfe79fdafb0a0b56a62427e9ced86b924c6c563b10" data-rendition-name="original" width="1200" height="1600" loading="lazy" alt="Sarlahi-4 voting"> <figcaption>Photo: AYUSHA CHALISE</figcaption> </figure>  To make local loyalties even more complicated, Amnish Yadav’s uncle, Harinder Yadav is an active NC member and walked side by side with Gagan Thapa during his door-to-door campaigns.&nbsp; The NC is betting on Thapa getting over 60% of the total votes. Amresh Singh’s tally could be limited to 10,000 votes — that too because of the nationwide RSP wave, and the popularity of its prime ministerial hopeful Balendra (Balen) Shah. “Amresh Singh lost his appeal when he played victim after he was denied a ticket by the NC in 2022,” Harinder Yadav says. Voters we spoke to here agreed with this assessment that Singh did not do much for the district once he got elected in the past, and being a part of the RSP seems to be his biggest asset. “The only reason I voted for Amresh Singh is because Balen is in RSP,” local voter Mahendra Gupta from Barathawa. &nbsp;“This is his last chance to return the people’s trust.”&nbsp; Gupta is aware of the institutional presence of the NC here. The party received the most votes in 2022 local elections, adding that the candidacy of someone as high-profile as Thapa is a positive sign for Sarlahi-4.&nbsp; Other voters like Ruby Gupta are rooting for both the NC and the RSP. “I will vote for Gagan and for Balen,” she says, adding that her FPTP vote will go to Thapa while her PR ballot would be for the RSP. RSP supporters are confident that their candidate will win big because even though many voters may not have openly voiced their support they still voted for the party and candidate. The Balen Wave was not limited to RSP voters, but also to UML candidate Yadav, who said in a gathering that he will be “the voters Balen” if they elect him. He touted his party’s track record in government, and largely campaigned on administrative efficiency, infrastructural expansion, and local service delivery. Amresh Singh ran on the RSP’s anti-establishment brand, promising to fight corruption, challenge traditional party politics, improve basic services such as education, health, jobs, and infrastructure, while pushing for stronger representation and development for Madhes.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20260305140344_982df01801fa7d3532ca0555ecb8a0756e3223be3d93650e08ca82a312dc2ebd.jpg" data-media-id="editor_2" data-image-id="20260305140344_982df01801fa7d3532ca0555ecb8a0756e3223be3d93650e08ca82a312dc2ebd" data-rendition-name="original" width="1600" height="1200" loading="lazy" alt="Sarlahi-4 voting"> <figcaption>Photo:AYUSHA CHALISE</figcaption> </figure>  Singh’s rivalry with his NC competitor goes beyond the ballot— he allegedly blames Thapa for being denied the NC ticket in 2022, which led him to win the election from Sarlahi-4 as an independent. &nbsp; For his part, Gagan Thapa focused on a more pragmatic development agenda that includes upgrading roads and irrigation, improving schools and hospitals, supporting farmers, and creating employment opportunities with improved governance at the centre. He also promised to build an engineering college in the constituency.&nbsp; Thapa also promoted his own anti-establishment image within the NC, repeatedly reminding voters on the campaign trail that he represents the aspirations of the youth.&nbsp; On Thursday, as voting progressed, there were violent disruptions in two centres where voting was briefly halted. But Sarlahi district police spokesperson Saroj Rai told Nepali Times that there were no major problems. Police in collaboration with the Nepal Army sent the ballot papers to the district’s counting stations, where the votes are expected to be tallied through the night and the winner announced Friday morning.

Sarlahi-4 nervously watches ballot count

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Nepal election live results

As this report is uploaded, the latest results in Nepal’s election show that the Rastriya Swatantra Party (RSP) is headed for an even bigger sweep than most had predicted.
The RSP was leading by large margins in 49 of 165 constituencies, &nbsp;with the UML, NC and NCP trailing far behind. Prominent political figures from the old parties like K P Oli, Minwndra Prasad Rijal, Ishwar Pokhrel, Bishnu Prasad Poudel, Bimalendra Nidhi all seem headed for defeat.
It does look like the RSP’s bell election symbol is ringing right across Nepal — from cities to the remotest districts in the mountains and plains. The party’s blue colour is sweeping the land.
The Nepali people seem to have sent a clear message that they were throughly dissatisfied with the chronic failure of the three main parties to work in the national interest to create jobs and deliver development. It was also an expression of lingering outrage over the the 8 September massacre outside Parliament. &nbsp;
It now looks almost certain that Balendra Shah will get to be Nepal’s next, and youngest, prime minister. Hopefully he will be leading a cabinet of competent and honest technocrats. It remains to seen how the power equation between Shah and the RSP’s leader, Rabi Lamichhane will play out.
Lamichhane is out of jail on bail for fraud cases which he has called political vendetta by the previous regime. Both he and Shah are charismatic and ambitious. Their working relationship will determine Nepal's political stability and whether it can avoid the political cronyism of the past.
This election was not just about casting votes. It was about standing up to principles and a value system, and respecting the hopes and aspirations of Nepal’s youth. It to push for transparent government and against impunity — including for the gunning down of young Nepalis in cold blood.
<div class="embed-block"><iframe src="https://election-geo-dashboard.pages.dev/" width="100%" height="600" frameborder="0"> </iframe>Live election results as winners of candidates are announced.</div>
CAN DO MAN
Shah got mixed reviews as mayor. He was impulsive and ad hoc, but most people inKathmandu and beyond liked his can-do attitude and unconventional style which stood in sharp contract to the legacy leaders. Over his three year mayorship he showed more maturity and planning capacity.&nbsp;
But he always ran headlong into opposition from the federal government over his urban planning and other initiatives to make Kathmandu more liveable. Coming from a civil and structural engineering background, he was involved in building low-cost housing after the 2015 earthquake.
But his public persona is more tied to his irreverent rap lyrics that stood up for the marginalised underprivileged in society, while exposing the high-handedness and apathy of the state. But this also exposed contradictions because he also used his own municipal guards to beat and chase away street vendors and squatters.
But there is no doubt that a combination of the sharp messaging in his rap videos amplified by the algorithms of social media ignited Nepal’s youth to rise up. It was more about optics and emotion than policy and strategy.
He studied Kathmandu district for five years, visiting experts in every field before announcing his independent candidacy for mayor in 2022. Many like me in his own constitunecy did not know who he was and where he came from.
He is a year younger than my architect son, and I saw in him a reflection of my own son’s commitment to serving the nation. I voted for him to be mayor despite his sometimes erratic behaviour, which could be attributed to his youth.
The best sign of his strategic planning, which unsettled septuagenarian and octogenarian politicians, is the he did not grab the first easy option of becoming prime minister in September when GenZ activists offered him the post.&nbsp;
Joining RSP was a masterstroke, as was his challenge to Oli in Jhapa to project national branding. He needed a party platform and Lamichhane needed a popular prime ministerial persona since he himself could not hold the post.
Shah has shown the capacity to take risks when he believes the value justifies the action for the country. Now, he will have to show more strategic thinking on a national scale, as well as understand the delicate geopolitics of Nepal.&nbsp;
He must rise above the kind of crude social media posts that earned him followers on X, but did nothing to erase his erratic and impulsive image.&nbsp;
Some assume that behind his trademark RayBan shades is a closet dictator, and his past remarks about Hitler are still up on social media. He has in the past shown impatience with criticism, unleashing supporters on social media to troll detractors.&nbsp;
Even so, the public seems willing to place their hope on an educated young man with integrity and a proven record for planning at the helm. By tomorrow it will be clear whether the hope Nepalis have held has been fulfilled, and the coming years will show if the RSP will lead Nepalis to a better future.
The voters seem to have shown the door even to the NC despite the fact that under Gagan Thapa, the party had turned a new leaf. A strong government under Prime Minister Balendra Shah heading a carefully selected cabinet and a strong opposition of the NC, UML and other parties for check and balance may be just what we need for a stable Nepal.&nbsp;
Nepalis have collectively always shown maturity in elections. This time they have given a resounding endorsement for integrity and for good governance.

Bells ring all over Nepal

After Thursday’s election, Nepalis are in a wait-and-watch mode. The Election Commission says counting ballot papers will be expedited this time, and the results for the First-Past-The-Post (FPTP) will start being declared within days. In 2022, it took three weeks for the final results to be tallied.&nbsp;
But winning an election is only half the challenge for the parties, forming a government under parliamentary politics is like a complicated mathematical equation.&nbsp;
In 2022, the Nepali Congress (NC) emerged as the biggest party, winning 89 seats. But the UML with 78 seats and the Maoists with 32 formed a minority government. In fact, Sher Bahadur Deuba did not become PM then despite leading the biggest party in Parliament.
This time, there is an unmistakeable Rastriya Swatantra Party (RSP) wave led by its prime ministerial candidate, Balendra Shah. Besides his own popularity, Shah represents change which most Nepalis are clamouring for after decades of corrupt and feckless coalitions that did not deliver.&nbsp;
The past months of campaigning has seen massive youth engagement on social media through memes, AI clips, and viral images. Digital content that appeals to emotion rather than policy debate between candidates shape electoral outcomes in Nepal and elsewhere. &nbsp;
Shah represents GenZ aspirations, and was their candidate for prime minister. It was only when he declined that Sushila Karki was nominated. None of the political parties in the recent past -- new, old, or revolutionary — have won enough seats to go it alone.&nbsp;
The most recent majority government was formed by the short-lived Communist Party of Nepal after the UML-Maoist merger in 2022. But that rare two-thirds majority collapsed after a power struggle between K P Oli and Pushpa Kamal Dahal. The only party to have won a majority was the NC in the 1991 and 1999 elections. But it is near impossible for it to repeat this success now, even with Gagan Thapa's rebranding of the party.&nbsp;
We have compiled these possible scenarios for election outcome in order of likelihood:
RSP gets a majority
RSP hits the magic 138 to form a government entirely on its own. Balendra Shah wins Jhapa-5, and becomes the new prime minister at 35, the youngest ever to hold the office in Nepal. But danger lurks: there could be a personality clash between Shah and Lamichhane who are both equally ambitious. History could repeat itself.&nbsp;
RSP wins but does not get a majority
RSP is likely to sweep the most votes, but what if it does not secure enough seats for a majority? It would need a coalition partner and Nepali Communist Party (NCP) under Pushpa Kamal Dahal could fit the bill, but only if it has the numbers. The RSP is not likely to team up with the UML or NC.
The NCP is relatively untainted by the 8 September events, and also has former UML defectors like Madhav Kumar Nepal and Bhim Rawal who could bag their rural vote banks. After all, there are no permanent foes in politics. If the royalist RPP and Tarai-based Janata Samajwadi have enough seats, those could be options for the RSP. &nbsp;
NC is second
The NC under the new leadership of Gagan Thapa could become the second biggest force and form a government with RSP in a power-sharing deal with Shah. This would be the most stable scenario since the RSP and NC have competent and idealistic young technocrats. Thapa himself embodies a strong combination of both old and new politics to navigate the system for more efficient government. But then Thapa and the RSP's Rabi Lamichhane do not get along.
NC and NCP form a majority
If the NC becomes the largest party but not by a big margin, it could join up with the NCP and Ujyalo. Teaming up with the UML would likely face backlash with the party and outside. If Gagan Thapa becomes prime minister he will face internal pressure from both Deuba loyalists. Same old story.
Minority coalition of NC, UML and NCP
RSP becomes the first party but does not get a majority, paving the way for the three legacy parties to cobble together a minority government. While this is possible in Nepal’s parliamentary system, such a scenario is likely to lead to more instability and dissatisfaction among young Nepalis demanding change, and even trigger street unrest. &nbsp;

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Sarlahi-4 nervously watches ballot count

Nepal election live results

Bells ring all over Nepal

The magic 138