<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="1500" height="1197" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109101120/636b716a9c7e80680e0600cdjpeg.jpg" alt=""/><figcaption>Photos: BIKAS RAUNIYAR</figcaption></figure>Narayan Humagain left his native Kavre in the 1980s and headed to India to find work. His first son Binod was born a few years later in Kilkata.Determined not to allow his son to suffer the same fate as himself, Narayan worked hard to invest all his savings to give his son the best education possible. With great difficulty, he got Binod admitted to St Xavier’s’ College in Kolkata.By 2008, Binod was a honours student in his final year of Bachelors in Commerce. He was also determined to make it good so he could lift his family from its poor economic condition. He was friends with classmate, Sagar Daryani who was from a well-to-do family and the two started to think about putting their education to start a fail-safe business.Read also: <a href="https://www.nepalitimes.com/banner/martial-art-to-momo/" target="_blank" rel="noopener">Martial arts to momo</a>, Sikuma Rai <img width="1500" height="1079" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109101120/636b716d9c7e80680e0600cejpeg.jpg" alt="">The two had gone on a trip to Darjeeling and came across a momo outlet for the first time. The dumplings were so delicious they decided on a chain on momo restaurants across India. With an initial investment of just INR30,000, and even before graduating, they started the first ‘Wow Momo’ stall in a small garage in Kolkata. Twelve years later, ‘Wow Momo’ has over 300 outlets in 15 Indian cities and the company is valued at $12 million. ‘Wow China’ is their latest spin-off to bring mainland cuisine to the subcontinent.Read also: <a href="https://www.nepalitimes.com/here-now/northeast-indian-cuisine-is-a-hot-new-sensation-in-nepal/" target="_blank" rel="noopener">Northeast Indian cuisine is a hot new sensation in Nepal</a>, Sewa Bhattarai <img width="640" height="392" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109101120/636b71709c7e80680e0600cfjpeg.jpg" alt="">Binod’s path to success was not without hurdles and along the way they found prominent investors like Sanjeev Bikhchandani, chair of naukri.com and Padmashree award recipient IT entrepreneur Saurabh Srivastava. Sachin Bharatiya of a venture capital firm Lighthouse Funds has now become the fast food chain’s latest sponsor.Last month at the Visit Nepal 2020 Conclave in Bangalore, Binod was trying to keep a low profile amidst dignitaries like Nepal’s ambassador to India Nilamabar Acharya, former Indian Ambassador to Nepal KV Rajan and other businessmen. He was rushing off for the inauguration of his latest ‘Wow China’ outlet in Kolkata. <img width="2428" height="1500" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109101120/636b71739c7e80680e0600d0jpeg.jpg" alt="">Wow Momo prides itself in employing differently abled people and works with various non-profit. In the future, the company aims to open five cancer hospitals with its own investment and provide medical care for those less fortunate and unable to afford medical care.The soft-spoken 30-something Binod with an easy-going smile said in a mixture of Nepali and English: “It is unbelievable how fast the fast food chain has grown and spread. Hard work always carries its rewards, but we have to give back to society.”

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Wow, Binod!

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141148/636a5ef69c7e80680e056df9jpeg.jpg" alt="" width="1400" height="948"/><figcaption>Illustration: DIWAKAR CHHETRI</figcaption></figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141148/636a5ef99c7e80680e056dfajpeg.jpg" alt="" width="393" height="377">S pecial Nepali Times Holiday Edition celebrates Nepal’s culinary heritage. Our reporters fan out across the country to sample well-known and obscure delicacies that are the ingredients of a rich and diverse food culture.Read also:<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/exploring-nepals-culinary-diversity/" target="_blank" rel="noopener">Exploring Nepal's culinary diversity</a>, Kedar Sharma and Kiran Sharma<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots</a>, Sewa Bhattarai<a href="https://www.nepalitimes.com/here-now/food-of-the-royals/" target="_blank" rel="noopener">Food of the royals</a>, Nepali Times<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/the-superfoods-of-the-andes-and-the-himalaya/" target="_blank" rel="noopener">The superfoods of the Andes and the Himalaya</a>, Sonia Awale<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/satisfying-trekker-appetite-for-adventure/" target="_blank" rel="noopener">Satisfying trekker appetite for adventure</a>, Sanghamitra Subba<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/editorial/dasain-once-more/" target="_blank" rel="noopener">Dasain once more</a>, Editorial

TASTE OF NEPAL

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f519c7e80680e056e20jpeg.jpg" alt="" width="1400" height="924"/><figcaption>Photo: KEDAR SHARMA</figcaption></figure>It is said that food is eaten first with the eyes. But on our two-month food tour across Nepal recently, we felt that food may be first eaten with the ears. Delicious descriptions drew us to dishes even before we saw them.We heard of many exotic dishes: milk buried underground for six months in Jumla until it fermented into yoghurt, meat marinated for a week before it is eaten in Kalikot, meat belonging to the entire community cooked in a single dish in Gulmi. Cake-like dishes made of rice, millet and other flour that are not known outside the districts they are eaten in.Read also:<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots,</a> Sewa Bhattarai<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/food-of-the-royals/" target="_blank" rel="noopener">Food of the royals</a><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f549c7e80680e056e21jpeg.jpg" alt="" width="393" height="377">We have always been told that Nepalis don't have names that correspond to breakfast, lunch and dinner, but have only meals and snacks (khana and khaja). However, the Tharu have names for five different meals, according to the time of the day they are served in. Communities that migrated most, especially Brahmins and Chhetris, had lost most of their culinary heritage. Yet in Baitadi, we saw that those who had stayed behind retained their original foods.All of this led us to ask ‘What exactly is Nepal food?’ Is dal bhat tarkari the national dish? Are foods in Nepal original, and is there a commonality between the country’s varied cuisines?Bhat (steamed rice) cannot solely define Nepali food in a country where indigenous grains like wheat, corn, buckwheat, millet, barley and others are grown abundantly, and roasted and steamed into bread, boiled into porridge, or ground for storage. Any one of these can be taken as a staple food. Beyond that, lentils form an essential part of our diet, though their cooking varies according to geography and ethnicity.Read also:<a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">The superfoods of the Andes and the </a><a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">Himalaya,</a> Sonia Awale<a href="https://www.nepalitimes.com/?p=33901&amp;preview=true" target="_blank" rel="noopener">Much more than dal bhat,</a> Anil Chitrakar<a href="https://archive.nepalitimes.com/article/nation/vegetables-and-famous-veggie-dishes-this-Dasain,3951" target="_blank" rel="noopener">Vegetables are eaten Nepalwide</a>, mostly fried, and sometimes boiled. Oil to fry them in, and turmeric for its colour and medicinal property, are essential to Nepali cuisine. Green leafy vegetables saag differentiate the Nepali thali from North Indian ones. Gundruk, sinki, tama, kinema, and other foods made by fermenting leaves, bamboo shoots, or beans are common across Nepali kitchens. So are dairy products like milk, yoghurt and buttermilk, and it is a tradition to flavour rice with a bit of ghiu.As for meat, there is no uniformity. Some like pork and others buffalo, both forbidden by other communities. Nepali cuisine is lacking when it comes to dessert, and many communities do not even have the tradition of eating sweets.Nepal’s most exotic dishes are not found in restaurants but eaten only at home. While this preserves their taste, it also limits the dish to a small family group.Read also: <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener">Could Nepali cuisine go global</a>, Thomas HeatonIn this age of easily available packaged food, we are losing slow-cooked foods that once used to enhance the taste, smell and nutritional value of foods. Not just our recipes and cooking techniques, but our entire agriculture system has fallen prey to commercial agriculture, and many indigenous foods are not grown any more.After our culinary journey across Nepal, our conclusion is that there is no standard ‘Nepali food’. It is our duty to define, and refine, our ethnic dishes and preserve their originality. We need to get these dishes to restaurant tables around the world by cooking, eating and propagating them ourselves. Nepali food deserves to go worldwide.<h2>Tharu</h2>https://www.youtube.com/watch?v=3h10eHDoRt4Tharus who live in the plains make use of all the ingredients around them, including aquatic animals like fish, snails, clams, shrimp and crabs. You name it and Tharus make a delicious dish out of it. They are also famous for eating healthy, with their staple grains and vegetables steamed or boiled.It used to be that Tharu food was only available during the Maghi festival at Tundikhel. But Tharu restaurants in Kathmandu now provide the food all the year round. Barghar Restaurant in Kirtipur provides all the traditional Tharu delights, even crabs and clams.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f569c7e80680e056e22jpeg.jpg" alt="" width="1400" height="934"><figcaption> </figcaption></figure><h2>Thakali</h2>https://www.youtube.com/watch?v=4SL3kYsqWqsThough Thakalis live in Mustang where rice does not grow, Thakali restaurants have become synonymous with the typical Nepali dal bhat tarkari. That might be because they were historically traders and were exposed to foreign foods. The Thakali thali  use Himalayan spices like jimbu and timur. They have also retained many indigenous dishes like kanchemba (pictured, left), fries made of buckwheat, which grows abundantly in Mustang. Thakali food needs to be branded and standardised so that it doesn't lose its originality, and the production of local ingredients can be promoted.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f599c7e80680e056e23jpeg.jpg" alt="" width="1400" height="933"><figcaption> </figcaption></figure>Thakali food has come to mean tasty dal-bhat-tarkari, and spic and span Thakali restaurants can be found all over Nepal, and even abroad.<h2>Sherpa</h2>https://youtu.be/6Q_RbKoSQ2kSherpa cuisine is derived from Tibetan, and is designed for the cold harsh climate of the high mountains. Rigikur, a potato and buckwheat bread, is rich in butter and eaten with cheese sauce. Shyakpa, or meat soup, is consumed piping hot any time of the day. And su chiya, a unique salt and milk tea, is also had with dollops of butter. Tasmpa, a popular breakfast, is made by grinding grains like buckwheat, millet, wheat, or a combination of them, and is had with milk and honey.Though Sherpa food is rarely found  in most mainstream restaurants of Kathmandu, they are common in the Bouddha area. Newly opened Sherpa Cafe in Jhamsikhel caters to customers in Patan.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f5d9c7e80680e056e24jpeg.jpg" alt="" width="1400" height="963"><figcaption> </figcaption></figure><h2>Newa</h2><a href="http://archive.nepalitimes.com/article/review/food-review-Krishnarpan-Dwarikas,2542" target="_blank" rel="noopener">Newa cuisine</a> is rich and varied. Samye-baji is the standard mid-day snack and also a festive delight, where beaten rice is eaten with many vegetables and condiments. Spicy potato salad, bara (lentil flatbread), beans, soybeans and marinated buffalo meat are popular accompaniments.Almost every little alley in Kathmandu contains a Newari restaurant, serving samye-baji, bara, chatamari (rice bread), and other dishes. The choices range from low-end corner shops to high end outlets like Dwarika's Hotel in Battisputali.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f609c7e80680e056e25jpeg.jpg" alt="" width="500" height="446"><h2>Rai/Limbu</h2>https://www.youtube.com/watch?v=KKKIEeGA3AQPork meat is a staple of the Rai and Limbu communities in eastern Nepal. Sargemba (pictured), or blood sausage, is made by stuffing blood and seasonings into pig intestines, and then cut and fried before it is eaten. The pork curry Yangben-Fakso (left) is also unique, flavoured with a lichen called yangben, soaked in warm water and mixed with pork blood. It goes well with chamre  (fried rice) and kinema  (fermented beans).<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f619c7e80680e056e26jpeg.jpg" alt="" width="500" height="342"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f639c7e80680e056e27jpeg.jpg" alt="" width="500" height="342"><figcaption> </figcaption></figure>Rai/Limbu cuisine is rarely found in Kathmandu, except for a couple of restaurants in Nakhipot and Baluwatar. Raithane Resturant in Lalitpur promotes Nepali dishes and local ingredients, and includes a couple of these dishes in its menu.

Exploring Nepal’s culinary diversity

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f239c7e80680e056e0ajpeg.jpg" alt="" width="1000" height="1500"/><figcaption>Mutton Korma. Photos: MANNSI AGRAWAL</figcaption></figure>Nepal’s <a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/the-rana-reign-a-recap-of-history,3751" target="_blank" rel="noopener">Rana dynasty</a> ruled for just over 100 years, building ornate neo-classical palaces with vast manicured gardens copied from Victorian England, while the aristocrats wore magnificent jewellery.What the Ranas are less well known for is a cuisine that is a unique fusion of Nepali and <a href="https://www.nepalitimes.com/review/yes-mughlai-cuisine-can-be-vegetarian/" target="_blank" rel="noopener">Mughlai dishes</a> from northern India. The recipes date back to influences of the khansama brought in from Lucknow by Jung Bahadur Rana after the Indian Mutiny in 1857. These Muslim chefs worked with the baje and bajai in the Rana palaces (although strictly not in the same kitchen), perfecting the fusion cuisine that evolved into the unique Rana flavour.The recipes will soon be out in a new cook book by Rohini Rana, who was born in Agra to the Indian royal house of Awagarh and married to Gaurav SJB Rana, who went on to become Nepal’s army chief from 2012 to 2015.Read also:<a href="https://www.nepalitimes.com/?p=34079&amp;preview_nonce=2924ca6ef5&amp;preview=true" target="_blank" rel="noopener">Exploring Nepal’s culinary diversity,</a> Kedar Sharma and Kiran Sharma<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots,</a> Sewa Bhattarai<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f259c7e80680e056e0bjpeg.jpg" alt="" width="1000" height="1351"><figcaption>Rohini “Dolly“ Rana</figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f289c7e80680e056e0cjpeg.jpg" alt="" width="1000" height="1351"><figcaption>Finely sliced steamed bandel with timur ko chope</figcaption></figure>“Growing up as the youngest sibling in one of the most beautiful hill stations in northern India I had an idyllic childhood. I was loved and, I admit, slightly pampered,” recalls Rohini Rana, whom friends and relatives all call ‘Dolly’. “Summers in Nainital were endless lunches and dinners with tables piled high with food.”Breakfasts were spent discussing the day’s menu, with each member of the family picking a dish to cook. After coming to Kathmandu, Dolly adjusted quickly to the new Rana household, also bonding with the kitchen staff.Her husband, Gen Gaurav Rana, is the great grandson of Prime Minister Chandra Shumshere Rana and is the seventh generation of the family serving in the Nepal Army. Dolly accompanied her husband on various military postings internationally, and to remote regions of Nepal.Read also:<a href="https://www.nepalitimes.com/here-now/the-superfoods-of-the-andes-and-the-himalaya/" target="_blank" rel="noopener">The superfoods of the Andes and the Himalaya,</a> Sonia Awale<a href="https://www.nepalitimes.com/here-now/satisfying-trekker-appetite-for-adventure/?preview_nonce=d05c21ba9f&amp;preview=true" target="_blank" rel="noopener"> Satisfying trekker appetite for adventure,</a> Sanghamitra SubbaDolly Rana wrote the first draft for her Rana cookbook while her husband was posted in Suparitar Army Base in Hetauda nearly 30 years ago, where they lived in an old Rana house in the middle of the forest. Many of the recipes in her book were perfected by her husbands’ nanny, Chiniya Champa Didi, who started working at age 15 in the Baber Mahal palace, where her father was a retainer. Though her job was to raise the young Gaurav Rana, she was interested in cooking and learnt the dishes from other maids and cooks.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f2a9c7e80680e056e0djpeg.jpg" alt="" width="393" height="377">Rana cuisine incorporates and builds on the basic dal bhat staple of rice, lentil soup, meat and vegetables, adding a unique aroma and taste from the jimbu and timur that differentiate the Nepali rice dish from Indian food. While north Indian cuisine is noted for its rich and thick gravy, Nepali food comes with lighter jhol, dry bhuttan and kawaf.Read also:<a href="https://www.nepalitimes.com/opinion/much-more-than-dal-bhat/" target="_blank" rel="noopener">Much more than dal bhat,</a> Anil ChitrakarDolly collected and documented recipes from Rana prime minister families, with each having a slightly different twist and taste to the basic dishes. The book will soon be published by Penguin Random House.“It is very important to preserve the dishes for posterity because the cuisine is part of our heritage, and it is in danger of disappearing with the passing of generations,” says Dolly Rana, refusing to divulge the exact recipes.“You will have to wait for the book,” she smiles.Read also: <a style="background-color: #ffffff; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener">Can Nepali cuisine go global</a>, Thomas Heaton

Food of the royals

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141148/636a5eff9c7e80680e056dfdjpeg.jpg" alt="" width="1400" height="925"/><figcaption>Photo: DWARIKA'S HOTEL</figcaption></figure>With so many Nepalis living outside of the country, those of us who remain are often asked what keeps us here. The standard answer is: home food. Which is why it is sad to see many menus featuring the same momos, chowmein and fried rice, when we have so much culinary heritage on offer.We live a country where food is regarded as sustenance, and not a luxury. We eat to live. We eat when we arrive at a place where food is being served, not necessarily when we are hungry.Nepal is synonymous with the Himalaya, and more recently the world has woken up to the fact that we also have plains in the south and a plateau to the north. It is our unique location the gives Nepal its ethnic and culinary diversity. Which is why we must position our food as a product, service and a true lifetime experience.Read also:<a href="https://www.nepalitimes.com/?p=34079&amp;preview_nonce=2924ca6ef5&amp;preview=true" target="_blank" rel="noopener">Exploring Nepal’s culinary diversity,</a> Kedar Sharma and Kiran Sharma<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots</a>, Sewa BhattaraiWe have so much more than dal bhat -- why have we kept all those dishes hidden from the world? Japanese, Chinese, Indian, Thai and Vietnamese food are now served all over the world why have we not  branded Nepali cuisine? Thakali and Newari restaurants are doing well, others should follow.At Lakeside in Pokhara, there is a restaurant called Fresh Elements that sources local ingredients to create world-class meals. At Dhakhwa House in Patan visitors prepare, cook and enjoy a great meal as part of the homestay package. Bhojan Griha in Dillibazar has been serving Nepali food with local music and folk dances for many years now.At the award-winning Dwarika's Hotel, <a href="http://archive.nepalitimes.com/article/review/food-review-Krishnarpan-Dwarikas,2542">the Krishnarpan 18-course dinner </a>(pictured above) is now a global brand and a lifetime experience. The yogurt of Bhaktapur, the sisno (nettle) soup on trek routes, millet, buckwheat and Tibetan bread, are all part of many menus now.We need to involve creative chefs who will help transform these and many more local ingredients into world-class dining experiences. We could develop our own Nepali version of Masterchef Australia.Read also:<a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">The superfoods of the Andes and the Himalaya,</a> Sonia Awale<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f039c7e80680e056dfejpeg.jpg" alt="" width="393" height="377">We want to see Nepal’s globally unique culinary heritage featured as a separate and stand-alone tourism offering. It can be done with a bit of creativity and entrepreneurial skills from tour operators, such as the growing trend of cooking classes for tourists.Read also:<a href="https://www.nepalitimes.com/here-now/the-superfoods-of-the-andes-and-the-himalaya/" target="_blank" rel="noopener">Exploring Nepal’s culinary diversity,</a> Kedar Sharma and Kiran Sharma<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots,</a> Sewa BhattaraiDal bhat is all well and good but Nepal can offer so much more. We have some of the most unique spices and ingredients found nowhere else in the world. In Humla, for example, you can walk a whole morning across a meadow where thyme grows as far as the eye can see. Jhimbu gives Nepali dal the aroma and taste that Indian lentil cannot match. Mustang potatoes and lapsi are now much sought after.Global and domestic visitors travel to experiment, learn, have new and unique experiences, take photos, show off to friends and family back home, and then tell stories for the rest of their lives. A few may even write articles, or even a book, depending on how the experiences impacts them. Let us make Nepali food one of their ‘unforgettables’.Read also:<a href="https://www.nepalitimes.com/here-now/satisfying-trekker-appetite-for-adventure/" target="_blank" rel="noopener">Satisfying trekker appetite for adventure,</a> Sanghamitra Subba<a style="background-color: #ffffff; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/">Could Nepali cuisine go global?</a>, Thomas HeatenBranding Nepal as a culinary destination will create new jobs, help our farmers grow high-value ingredients, keep tourists here longer longer and spend more. It will also give Chainpur and Palpa brass dishes a boost, along with dhaka napkins and tablecloth.Many local ingredients will find their way to the global marketplace along with the handcrafted serving plates and pans, ranging from clay to silverware. Everyone has to eat, why not make it a very unique truly Nepali experience?Anil Chitrakar is the President of Siddharthinc

Anil Chitrakar

Much more than dal bhat

https://www.youtube.com/watch?v=DCFOm5hrVcc&amp;feature=youtu.beNepalis are used to chillies. Our fiery akbare are legendary for setting mouths on fire. But even macho locals with a high tolerance for the hot stuff will raise the white flag and surrender to the Naga Viper.With a high 9 on the Scoville Scale the bright red peppers are supposed to be 500 times more potent than jalapeño, and were even listed in the Guinness Book in 2011 as the world’s hottest chillie. Vipers are vital ingredients at the Dzoukou Tribal Kitchen’s brand new franchise in Thamel.     Read also: <a href="https://www.nepalitimes.com/review/gods-own-cuisine/" target="_blank" rel="noopener">God's own cuisine</a>, Sewa Bhattarai <figure><img width="1500" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110811114/636a29fe9c7e80680e0458f8jpeg.jpg" alt=""/><figcaption>Photos: MONIKA DEUPALA</figcaption></figure>Owner Karen Yaptomi (pictured above) is from Nagaland and now has a string of restaurants in Delhi and Kathmandu. In jest, our one piece of unsolicited advice to her was to install fire extinguishers at her restaurant because the Vipers are so fiery. It was a disaster that Yaptomi landed up in Nepal, but not in the way you might think. She had come to Kathmandu in 2015 with friends from northeast India to raise funds for earthquake victims through a series of concerts with her friend, Nepali singer Abhaya Subba.   <img width="1500" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110811114/636a2a019c7e80680e0458f9jpeg.jpg" alt="">"I was in Delhi, Nepal was so near and I had never been here. So I decided to make a trip up," recalls Yaptomi, who explored the local market in Asan and was struck by the familiarity of it all. Bamboo shoots, dry fish, timur (Sichuan pepper) and niguro (fern) reminded her of Nagaland. While the similarities excited her, she was even more intrigued by what could not be found in the local restaurant scene: no restaurants serving ethnic cuisine from India’s northeast. Through her music network, Yaptomi was offered a terrace space in Thamel, and that is how Dzoukou Tribal Kitchen came into being.  <img width="640" height="427" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110811114/636a2a059c7e80680e0458fajpeg.jpg" alt="">"I did not come here with the intention of opening a restaurant, but one thing led to another and I thought I would take that chance,” she says.Even though she lived most of her life in Delhi, Yaptomi made frequent visits to Nagaland where her mother taught her the traditional food of her people. Nagas eat pork, rice and vegetables with pickles twice a day, and that staple is what she serves at the restaurant, along with other items from Manipur and Mizoram.The food has a distinct, pungent and exotic flavor which are a result of the cooking style and spicy ingredients. We are invited to the kitchen, where we watch as Yaptomi transforms a piece of pork with timur, a basil variant called napa, fern and fermented soya to make a succulent accompaniment to rice. There is hardly any fat or oil, so it is a healthy and heady mix – with the taste and flavour coming through loud and clear.    <img width="1500" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110811114/636a2a099c7e80680e0458fbjpeg.jpg" alt="">Yaptomi has difficulty finding the right kinds of dry fish, so she sources many of the ingredients from Nagaland. Even the décor is from her home state with bamboo ceiling, walls, wooden tables and straw mats. Kettles and other utensils are also from Nagaland.  With no formal education in hotel management, Dzoukou Tribal Kitchen is purely a labour of love. And it was by sheer chance that she even got into the restaurant business. Once, she invited 30 friends home and spent the whole day cooking. The guests all raved about the food, and suggested she open a restaurant. Which she did. The rest is her story. <img width="5616" height="3744" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110811114/636a2a0c9c7e80680e0458fcjpeg.jpg" alt="">Read also: <a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener">Could Nepali cuisine go global?</a>, Thomas Heaton

Northeast Indian cuisine is a hot new sensation in Nepal

<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110811114/636a29a59c7e80680e0458dcjpeg.jpg" alt="" width="3000" height="4000"/>Verdant, rich and lush Kerala is often uttered in the same sentence as ‘god’. The southern Indian state was made famous by Arundhati Roy’s novel A God of Small Things, and it is called ‘god’s own country’ because it is said to have been created by Lord Parusram for his devotees. Added to all that, it is Kerala cuisine that is actually divine.Many in Kathmandu will be familiar with dosa through the Indian restaurants in the capital, but they maybe have not heard of appam, its cousin from Kerala. Appam is a round bread half the size of dosa, crispy on the sides and soft and fluffy in the center. Unlike dosa which is made of rice and dal flours, appam is made of raw and cooked rice puree. At Soaltee's Kerala Food Festival that begins 12 March,  you can try out this exotic staple that is hard to find in Kathmandu's Indian restaurants.The festival offers many other novelties from Kerala state famous for its placid palm-fringed backwaters. Puttu and idiyappam, other dishes which substitute for rice and roti are available, as are many chicken, fish, and vegetable dishes. Chef Rejimon P S from Kerala is making making the dishes, so you can be sure of their authenticity."The main ingredient in Keralan dishes is coconut," explains Chef Rejimon. "We use coconut flakes in most vegetables and meat dishes. Coconut milk is used in gravies, and even if coconut is not obvious, it is usually present as oil."Indeed, the green vegetables and mushroom fries and covered in coconut flakes, which gives them a mild, creamy flavour. Coconut milk goes well with the non -vegetarian dishes like chicken and fish, which melt in the mouth. They can be mixed with plain rice, or Kerala's special coriander rice which has an inviting green colour.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110811114/636a29a99c7e80680e0458ddjpeg.jpg" alt="" width="3000" height="4000">Kerala itself has a variety of cuisine, but there are three distinct types: Malabar, Travancore, and Kochi. Chef Rejimonis cooking up an amalgam of all three types at the festival, and other, newer dishes have also been created."Regional cuisines use typical spices which may not be palatable to everyone," says Chef Rejimon. "So we have experimented with new spices and flavours."Kerala is known as a capital of spices, with pepper, cardamom, cloves, vanilla, etc grown in abundance.  Kerala reflects this abundance, and every dish is flavourful and rich. The hotness and spiciness have been toned down for the festival so as to appeal to all palates, which lets the deep and rich flavours of the spices shine through.

God’s own cuisine

Earlier this month, Nepal received Rs1.6 billion from the World Bank as part of its <a href="https://nepalitimes.com/news/will-nepal-ever-be-paid-for-saving-trees">Forest Carbon Partnership Facility (FCPF)</a>, rewarding the country for increasing its carbon sink capacity. Nepal is the first in South Asia to benefit from this facility, and it is specifically to recompense the country for increasing forest cover in 13 Tarai districts between 2018-2024. “We are also trying to get another Rs13 billion from the facility while also preparing for free market-based carbon trading in the international market,” says Nabaraj Pudasaini of the REDD (Reducing Emissions from Deforestation and Forest Degradation in Developing Countries) Implementation Centre. Big emitters of greenhouse gases are under pressure to reduce their carbon emissions, and many have signed agreements to do so by investing in decarbonisation projects in developing countries. Countries that emit more than a specified amount of carbon would be able to buy emission rights from countries that emit less. Nepal is internationally known for its community forestry program which has been largely credited for <a href="https://nepalitimes.com/banner/tree-mendous">increasing tree cover to over 45%</a> in less than three decades. But this achievement had not been adequately recognised or rewarded internationally before. Forests, especially in the tropics, absorb and store large amounts of carbon while releasing oxygen in a process known as photosynthesis. <a href="https://www.fao.org/forest-resources-assessment/en/">Preventing deforestation</a> and increasing canopy cover is considered a much more achievable goal than reducing emission in the scale necessary to limit global average temperature to 1.5°C above pre-industrial levels. COP11 in Montreal in 2005 first proposed reducing carbon emissions by improving forest quality by halting degradation. By 2015, a new mechanism of financial assistance was created to help less developed countries with sustainable management of forests <a href="https://www.un-redd.org/">(called REDD+)</a>. Under this new mechanism, countries receive aid based on their efforts to prevent forest degradation and increase carbon sink, and in 2021 the World Bank was entrusted with implementing it. Nepal’s FCPF receipt this month was calculated on the basis of 2.4 million tons of carbon stored at a rate of $5 per ton. In the second phase, Nepal will receive more than Rs4 billion within the next year for storing an additional 7 million tons of carbon. Eighty per cent of this amount obtained from carbon trading needs to be spent on local beneficiaries and indigenous communities.&nbsp; But carbon trading is not easy, Nepal needs to prove that protected forests will not be destroyed in future.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241121091132_c8a381c9a95aa86fec558951650d97bb87914741f01766982ba2b086af001f16.jpg" data-media-id="editor_4" data-image-id="20241121091132_c8a381c9a95aa86fec558951650d97bb87914741f01766982ba2b086af001f16" data-rendition-name="original" width="1500" height="999" loading="lazy" alt="Greenbacks for greenery NT "> <figcaption>Photo: KUNDA DIXIT</figcaption> </figure>  Explains carbon trading expert Yugan Manandhar. “Forests should be handed over to the community and shown that they are managed sustainably. Proving this will be particularly challenging; forest encroachment and degradation is rife in the Tarai.” <a href="https://nepalitimes.com/multimedia/nepal-is-going-up-in-smoke">Deliberate forest fires</a> have also added to the challenge because they increase carbon emissions and reduce the sink capacity of forests. The basis for the amount that Nepal received was set five years ago by calculating the carbon reserves of forests in the 13 Tarai districts. In the meantime, sustainable forest management, tree plantation, forest destruction and erosion control were prioritised to increase carbon reserves in those forests. Nepal is signing another carbon trading agreement during the ongoing Baku climate conference. The <a href="https://www.leafcoalition.org/">Lowering Emissions by Accelerating Forest finance (LEAF Coalition) </a>proposes to sell the carbon stored in the forests of Bagmati, Gandaki and Lumbini provinces. For this, Nepal signed the letter of intent three years ago at COP26 in Glasgow. The target is to store 70 million tons of carbon in 32 million hectares of forest in the three provinces per which Nepal will receive Rs13 billion in four years at $10 per ton with provisions to increase the rate if various conditions are met. However, the agreement in itself doesn’t guarantee the amount. According to the targets set by Nepal, forest degradation should be stopped and carbon reserves increased by protecting tree cover. Preparations are also underway for clean air carbon trade because it has offset fossil fuel use by introducing 30,000 electric vehicles. Nepal has been selected for the first round to receive $40 million within one and a half years through the Clean Air System of the World Bank. Given that most of Nepal’s energy mix is from biomass, replacing them with electric stoves can significantly improve health by reducing indoor pollution as well as strengthen the country’s capacity for carbon trade. “Nepal's goal now is to sell carbon in the free market where carbon credits are bought and sold based on supply and demand in an open and transparent manner,” adds Pudasaini of the REDD Implementation Centre. “Nepal can now set its own price and bargain with interested buyer countries and organisations.” Lately, India has been discussing setting up a carbon market. Nepal has exported Rs12.72 billion worth of electricity to India so far this fiscal year, which can be traded under Nepal’s carbon market. “Carbon trading can create significant economic benefits for Nepal, which will help reinvest in development and environmental protection projects,” says Manandhar. “But we must prioritise sustainable management of forests, cutting older trees and allowing regrowth as well as promoting electric stoves and electric vehicles.”

Greenbacks for greenery

Khukri Rum is <a href="http://archive.nepalitimes.com/news.php?id=3719#.WurBk6SFPIU">one of Nepal’s most iconic brands</a>, and is now launching a new Cask Series premium product to sell in Nepal and abroad. The Cask Series Smoked Finish Khukri Rum is a limited edition with only about 7,000 bottles, most of it for export and rest to be sold to rum connoisseurs in Nepal itself. Each bottle is numbered and will mention the cask from which it is derived. “We are working on taking a classic Nepali rum to a new luxury premium brand category, the Cask Series will only be produced this year with new product ranges in future,” explains Subash Lamichhane, managing director of Nepal Distilleries that first started making Khukri rum in 1959 in Balaju and has never stopped. Fermented from molasses in Bara district in the Tarai after the annual sugarcane harvest, the rum is matured for at least eight months during distillation. The distillery bottles the classic Khukri XXX, Coronation Khukri XXX, Khukri White Rum and Khukri Spiced Rum.&nbsp; The distillery is now adding this limited edition of its ‘Cask Series’. While the original rum is stored in huge wooden vats, the rum used for this more exclusive line is in smaller casks made either from oak or sal, with charred insides to give the rum a smoky flavour. The Cask Series rum is indeed smokier than the classic, while the spiced rum tastes toasty and mostly of cardamom. The company has a tasting suite with a master blender and tasters who have to approve the palate test.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241122131124_10b8ddca93b37b0348bf964b4f09e7fac6ef4e754cca6231368850539cd558e2.jpg" data-media-id="editor_1" data-image-id="20241122131124_10b8ddca93b37b0348bf964b4f09e7fac6ef4e754cca6231368850539cd558e2" data-rendition-name="original" width="1498" height="1000" loading="lazy" alt="Khukri Rum"> </figure>  The packaging for the Cask Series is as special as the process. A sturdy patterned box that opens up to a black glass bottle with gold lettering, and an indication of which cask the rum is from. These are then shipped to premium customers around the world One of the reasons this is the more expensive premium line is because the casks are smaller than the vats and the blenders reject more than half of the rum in the casks when the aging period is complete. The trick for the blender is also to decide when to take the run out of the cask.&nbsp; Says Lamichhane: “If we have 25 casks, we expect to throw away about fifteen.”Over the decades, Nepal Distilleries have created and maintained a brand that feels quintessentially Nepali, and has served as Nepal’s ‘ambassador’ with exports to Germany, Korea, Belgium, Finland, the Czech Republic, besides the existing markets among Nepalis in the US, UK, Hong Kong and Australia. &nbsp;Its unique <a href="https://nepalitimes.com/here-now/khukri-rum-sharpens-its-act">khukri shaped bottle</a> first introduced for King Birendra’s coronation in 1975 has been a collector’s item. The bottle and rum have been a staple for Nepalis and visitors to take as gifts when they leave the country, and is used as decoration on bar tables around the world. Now, nearly 40 years later, even that bottle will soon be getting a makeover with a sharper design and sleeker handle. “Our bottle design has always been instantly recognisable, and it is,” says Lamichhane. The Himalayan restaurant at The Hague, for example, has a Khukri Coronation bottle adorning its bar (page 6-7). In Washington DC Himalayan Heritage Restaurant &amp; Bar offers ‘Nepalese Khukri Rum’ mojito in its drinks menu with fresh mint, soda water, lime juice and sugar syrup, for $12.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241122131124_b9474db3fc83c85845348dddc30c49652ee1f17229531867fa241de50849cedc.jpg" data-media-id="editor_3" data-image-id="20241122131124_b9474db3fc83c85845348dddc30c49652ee1f17229531867fa241de50849cedc" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Khukri Rum NT"> <figcaption>Christopher Armes, master blender of the Cask Series.</figcaption> </figure>  A distinct element of the award-winning <a href="https://nepalitimes.com/business/khukri-rum-gets-award">classic Khukri rum</a> is its burgundy colour from caramel sourced from cooking sugar and blended with the raw rum. The spirits are then stored in a warehouse with floor-to-ceiling vats. The vats are not just for storage, the wood in the vats imparts flavour into the rum, and removes a lot of the harshness. &nbsp; On a visit this week, the bottling room was just about to begin for the day and the production line was churning out different shapes and sizes of Khukri Rum bottles. Most of the process is automated, including screwing bottle caps, sticking labels, placing the government seal, and packaging. The only manual intervention is the quality control where bottles are held against the light to check for sediment and colour. A mural on the wall of the distillery in Balaju depicts the rum-making process. A lady slings sugarcane on her shoulder, the molasses is churned in a pot, water is channelled into the distillation process, cinnamon, cloves and cardamom are added to a container, and finally there is a bottle of the classic Khukri Rum against a Kathmandu backdrop.

Khukri goes premium with new rum

Turkish Airlines has introduced a new amenity kit collection designed in collaboration with French fashion house Lanvin for international business class passengers on flights more than five hours. It consists of five pieces designed for sustainability and elegance. Bags are reusable and will consist of Lanvin cosmetic products like hand and body lotions and lip balm. Eye masks and socks are made from recycled materials, earplugs are packaged in paper and the toothbrush is bamboo.

Turkish amenity kit

Nepal now generates a surplus of electricity and it is all from renewable hydropower. Nearly half the country is under forest cover. Despite meeting these decarbonisation goals, Nepal’s hydropower plants are threatened by increased risk due to climate impact.&nbsp; Till <a href="https://nepalitimes.com/editorial/when-it-rains-it-pours-ksqprbu3">28 September</a>, Nepal was <a href="https://nepalitimes.com/news/india-nepal-sign-power-exchange-deal">exporting just over 1,000MW</a> of electricity to power-hungry India, when flash floods and landslides unleashed by historically heavy rains damaged over 30 hydropower plants across the country, temporarily <a href="https://nepalitimes.com/news/power-to-the-people">slashing nearly half the power generation.</a> The 456MW Upper Tamakosi in Dolakha was the hardest hit and it will take six months and Rs2 billion to repair. This has significantly reduced exports as well as domestic generation. Two months later, Nepal has still not been unable to fully keep its export commitment, and is actually paying Rs100 million in fines to India. Thirty-seven existing and under construction projects under the Independent Power Producers' Association Nepal (IPPAN) suffered Rs2.5 billion in damage. One of them is the 22MW Bagmati project in Makwanpur which was almost completely buried in flood debris. Even before <a href="https://nepalitimes.com/news/60-dead-64-missing-in-nepal-floods">record-breaking rain in September</a>, 15 other hydropower projects had been damaged by floods. Last year, floods caused by heavy localised rain damaged 28 hydropower plants. World governments met in Baku for COP29 to discuss the Loss &amp; Damage Fund and the Adaptation Fund, but for countries like Nepal the commas and brackets are meaningless until they are turned into $ and €. And likelihood of adequate compensation for climate-related damage is a long way off, if ever. Nepal’s national strategy is to use its vast hydropower resource as clean energy to spur economic growth, job creation, and boost export revenue. But the plants are located in narrow Himalayan valleys prone to landslides and floods even at the best of times. Now, those <a href="https://nepalitimes.com/opinion/comment/changing-climate-for-investment-in-nepal">risks have been heightened by weather extremes</a> due to climate breakdown. At present, Nepal generates over 3,300MW of clean hydropower, and the target is to reach 12,700MW in the next five years. Projects equivalent to 6,000MW are under construction or ready to start. The Ministry of Energy, Water Resources and Irrigation has an Energy Development Roadmap and Action Plan with the target of producing 28,500MW by 2035 by when more than half of it will be exported.&nbsp; “The climate crisis will further change the rainfall patterns making hydropower generation a big question mark in the future,” Manjeet Dhakal in Baku, who is also the Nepali adviser to the LDC Chair at the United Nations Framework Convention on Climate Change (UNFCCC). “We are building hydropower projects on rivers without evaluating risk. This whole process needs to be reviewed and reconsidered.” The report of the National Adaptation Plan published by the Ministry of Forest and Environment last year mentions that hydropower production, transmission and distribution will be at risk from flash floods, debris flows, glacial lake outbursts and rising temperatures.&nbsp; This risk is not confined to Nepal. Average global temperatures have increased by 1.3°C compared to the pre-industrial era. Worse, the Himalayan mountains are warming faster than the global average by 0.7°C because of elevation-dependent warming. A study conducted by our own Department of Hydrology and Meteorology in 2017 showed that the average temperature in Nepal has increased in the last four decades. Scientists say this is leading to extreme weather unleashing floods and landslides on slopes already destabilized by seismicity.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241124071128_d22901a360e8958f606d80ffa21defba05a671f65afec65539dc21a6885d8345.jpg" data-media-id="editor_5" data-image-id="20241124071128_d22901a360e8958f606d80ffa21defba05a671f65afec65539dc21a6885d8345" data-rendition-name="original" width="1333" height="1000" loading="lazy" alt="Right climate for Nepal’s energy transition NT"> <figcaption>BIBLICAL RAIN: Photo taken during catastrophic rain on 27-28 September at the Upper Tamakosi project site that destroyed the control room, killing four staff and burying the sedimentation tanks. Photo: RSS</figcaption> </figure>  Increased atmospheric temperatures has made the monsoon rains more erratic. It does not rain when it is supposed to, and it comes down in torrents when it is not supposed to. The September floods happened two weeks after the monsoon was supposed to retreat from central Nepal. Kathmandu Valley received half its annual precipitation in just over a day. &nbsp; Winter precipitation has also failed, especially in the high mountains and trans-Himalayan valleys. Thirteen of the past 19 years experienced winter drought. This impacts on dry season flows of the rivers, reducing hydropower generation. Nepal’s power capacity normally goes down by one-fourth during winter, but the gap is widening. The Kabeli corridor could only generate 20MW November-March even though plants there have an installed capacity of 200MW. Similarly, Upper Tamakosi only produced 65MW at most against its 456MW capacity last winter. The Nepal Electricity Authority (NEA) pays producers double the price for winter electricity, Rs8.40 per unit. Even though winter operation is highly profitable the rivers run low and NEA has to import from India to meet the winter demand. “This is not just a weather problem but a serious challenge also for the country's energy future, good climate-friendly design should be combined with policy and effective implementation,” says Subarna Das Shrestha, a hydropower investor and CEO of Sanima Mai Hydropower. “Insurance premiums have gone up as well, and settlement for damage is not timely.” <a href="https://nepalitimes.com/opinion/climate-risk-to-hydropower-investment">Hydropower investment</a> at one time was regarded as having a high rate of return. Now, some investors have become <a href="https://nepalitimes.com/banner/climate-smarter-himalayan-infrastructure">wary of the risks involved</a>. Says IPPAN’s Uttam Blon Lama: “Hydropower projects expected to give stable returns are now looking risky. Not only is climate adaptation design and planning expensive, but future repair and maintenance costs will also skyrocket.” Nepal has only one storage type dam <a href="https://nepalitimes.com/multimedia/rivers-be-dammed">in Kulekhani</a> and another one is being built in <a href="https://nepalitimes.com/multimedia/missing-pieces-of-the-hydropower-jigsaw">Tanahu</a>, but they are also at risk. In September, the sluice gates of Kulekhani Dam had to be opened causing loss of life and destruction downstream. Nepal has to learn lessons from the deadly collapse of the $1 billion <a href="https://nepalitimes.com/news/sikkim-flood-is-warning-to-nepal">Chungthang Dam in Sikkim</a> in October 2023 cause by a glacial lake burst. Glacial Lake Outburst Floods (GLOFs) in Nepal pose potentially catastrophic risk to infrastructure. The <a href="https://nepalitimes.com/here-now/lives-on-the-line-in-the-himalaya">Thame flood in August</a> was a relatively minor debris flow that damaged half of this village in the Everest region when <a href="https://nepalitimes.com/news/climate-breakdown-linked-to-thame-flood">two glacial lakes at 4,760m burst</a>. Luckily there was no loss of life. Of the <a href="https://nepalitimes.com/here-now/lives-on-the-line-in-the-himalaya">47 high-risk glacial lakes</a> in the eastern Nepal Himalaya, 21 are in Nepal and the rest are in rivers in China that are tributaries of the Arun and Bhote Kosi where Nepal has major hydropower plants under construction, or planned.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241123021128_b596cd8520c57a6c5476031e7a3ea6510f26b464c4d5351d2bc10f6f7d6b70d8.jpg" data-media-id="editor_14" data-image-id="20241123021128_b596cd8520c57a6c5476031e7a3ea6510f26b464c4d5351d2bc10f6f7d6b70d8" data-rendition-name="original" width="871" height="648" loading="lazy" alt="Page 10-11 map #1236 NT"> </figure>  Global temperature rise is accelerating the melting of Himalayan snow and ice, increasing the <a href="https://nepalitimes.com/here-now/living-below-nepal-s-melting-mountains">number and size of glacial lakes</a> so that we do not even have names for them. Imja Tso did not even exist in the old trekking maps until 25 years ago, but is now a 2km long lake. “Natural moraine dams in the mountains are weak, and the projects downstream can face major destruction if they burst, and the risk will only increase in future,” warns climatologist Arun Bhakta Shrestha at the <a href="https://www.icimod.org/">International Centre for Integrated Mountain Development (ICIMOD)</a>. <a href="https://nepalitimes.com/here-now/terrifying-assessment-of-a-himalayan-melting">An ICIMOD assessment in 2019</a> projected that if present heating trends continue, as they probably will, the Himalaya will lose two-thirds of our glaciers by the end of this century. “Generally speaking, hydropower developers hand over the project to the government after 30 years but by that time given the climate risks, they may not be an asset anymore,” says Manjeet Dhakal. Indeed, the cascade of expensive projects India is building on the Arun River are supposed to be handed back to Nepal in 25 years, but there is a big ‘if’ about whether they will survive that long. &nbsp;&nbsp; Planning of hydropower projects is still based on historical hydrological data, and does not take into account future temperature rise and its consequences. Investors, on the other hand, say that planning hydropower projects with climate components would make them even more expensive.&nbsp; “It’s not that we aren’t preparing for climate risk, we design keeping in mind the once-in-100-year flood,” says Blon of IPPAN. “But if we start designing based on once in 1,000 years flood, the cost would be so high that we won’t be able to build them at all.” Nonetheless, Subarna Das Shrestha of Sanima Mai Hydropower says that there is no option but to go for climate smart infrastructure despite the higher cost. Sanima Mai's powerhouse, for example, is completely underground. The strategy could also be to spread the risk by building less expensive plants located on rivers all over the country. Nepal is also diversifying away from its sole reliance on hydroelectricity, which at present supplies 92% of the power in the grid. Most of the rest comes from solar plants, where the total potential has not even been scratched. &nbsp; This article is brought to you by <a href="https://nepalitimes.com/" target="_blank">Nepali Times</a>, in collaboration with <a href="https://inpsjapan.com/en/" target="_blank">INPS Japan</a> and <a href="https://sgi-peace.org/" target="_blank">Soka Gakkai International</a>, in consultative status with UN ECOSOC.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20240630110640_30c3782f9c09219bf1c249b51483a3cfb7a53a06d117d2aebd23ca7080d12758.jpg" data-media-id="editor_21" data-image-id="20240630110640_30c3782f9c09219bf1c249b51483a3cfb7a53a06d117d2aebd23ca7080d12758" data-rendition-name="original" width="680" height="103" loading="lazy" alt="SDG logo"> </figure>  &nbsp;