<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.

Nepal’s cricket team first beat powerhouse West Indies in two out of three matches in September, the first time it won a match and then a series against a test-playing nation.&nbsp; Then the Rhinos played six qualifiers in Oman for the 2026 T20 World Cup which is being held in India and Sri Lanka from 7 February to 8 March next year. The national team qualified comfortably with two games to spare, and won all six matches anyway. In the three months before the World Cup, cricketers will play the second season of the Nepal Premier League from 17 November to 13 December.&nbsp; After a hugely successful first season, steady upgrades have been made. The flood-lit Tribhuvan University Cricket Ground has been fitted with 15,000 seats, even though this takes away from the festival-like atmosphere of fans on their feet on the grassy slope.&nbsp; Last season, matches began at noon and three in the afternoon. Late-evening matches in winter under flood lights will increase attendance and viewership.&nbsp; There is also now technology that will display how far a six was hit and how fast a ball was bowled. Foreign players who will play in the league include Chris Lynn, D’arcy Short, Ravi Bopara, and Sohail Tanvir, all good ex-international players that people have heard of.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251101031128_9db0830fb65d0743e3d36cc4b4473e61d750789028a130f5dff8a619307b0215.jpg" data-media-id="editor_0" data-image-id="20251101031128_9db0830fb65d0743e3d36cc4b4473e61d750789028a130f5dff8a619307b0215" data-rendition-name="original" width="1365" height="1803" loading="lazy" alt="Nepal cricket"> <figcaption>Aasif Sheikh drives through the covers on his way to 69 off 41 vs Samoa.</figcaption> </figure>  But the most important point of the Nepal Premier League will be to prepare and experiment for the World Cup, which starts less than two months after the NPL ends. Team Nepal will be extra eager to play well, given that the matches are happening in South Asia and Nepali fans can make the trip.&nbsp; Head coach Stuart Law will be watching each NPL match keenly, to gain more insight into how to best use his current starters.&nbsp; As each of the eight teams are only allowed a maximum of four foreign players in their starting eleven, Law and Nepali fans will also be scouting new talent who will be hungry to emerge and prove themselves to earn a place in the World Cup Squad.&nbsp; ALL-ROUNDERS One of the most unusual features of the current Nepali squad is how many all-rounders there are. Kushal Bhurtel, Rohit Paudel, Kushal Malla, Gulshan Jha, and Dipendra Singh Airee are all regular starters, and they all bat and bowl. Opener Aasif Sheikh is also the wicketkeeper.&nbsp; Airee, of course, is also an excellent fielder. In the first five games of the qualifiers, he got a record five runouts with direct hits, and was on a roll with a run in every single game. This depth means that almost always seven players bowl for Nepal, and the wealth of options keeps the opponent batting order guessing, but it may create hesitancy within the team in tough situations against stronger teams.&nbsp; Countries at the top level of the sport tend to have more specialists. Perhaps Stuart Law might want to tell Bhurtel to really focus on his batting, or Airee to hone his bowling, which seems to be their strengths. The team would be better off with them performing one aspect consistently well than being hit or miss with both. &nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251101031128_c30fdbab65736ea728f2f94fa121d2169e4d3627194ce1fe9de26eebdb3fc5b3.jpg" data-media-id="editor_1" data-image-id="20251101031128_c30fdbab65736ea728f2f94fa121d2169e4d3627194ce1fe9de26eebdb3fc5b3" data-rendition-name="original" width="957" height="1269" loading="lazy" alt="Nepal cricket"> <figcaption>Lalit Rajbhansi with tricky left arm spin, 3/13 vs Samoa.</figcaption> </figure>  POWERPLAYS The Nepali team likes batting first. It chased only against Japan, but they struggle to put up really competitive scores of say, above 170 unless two batsmen do really well.&nbsp; In the second match against the West Indies, Aasif Sheikh’s 68 and Sundeep Jora’s 63 set up Nepal at 173/6. Against Samoa, Aasif Sheikh had 69 and Airee had 53, before Lokesh Bam’s fierce 39 off 12 featuring 4 sixes set up 211/4.&nbsp; Besides these games, Nepal tends to score up to 150 batting first. To the experienced teams that Nepal will face at the world cup, this is not at all an intimidating score. One reason is that Nepal just cannot seem to get going in the first six powerplay overs, when there are limited fielders on the boundaries.&nbsp; A solution to this might be to promote Gulshan Jha up the order. Although Jha has also been an excellent batter in the end overs, using him at three or four might help set up a more productive powerplay and bigger scores. He should try it out with the Karnali Yaks.&nbsp; Despite all the controversy that comes with Sandip Lamichhane, and his strange decision to sit out the West Indies series minutes before the first match started, his output with the ball is undeniable.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251101031128_453d54ce627367c537d459c38d260d8aca1d56949c49c8023de582f3e72bb678.jpg" data-media-id="editor_2" data-image-id="20251101031128_453d54ce627367c537d459c38d260d8aca1d56949c49c8023de582f3e72bb678" data-rendition-name="original" width="1499" height="1000" loading="lazy" alt="Nepal cricket"> <figcaption>Nepalis turn out to support the team vs Samoa at Al Ameret Stadium in Oman.</figcaption> </figure>  He took wickets in each of the six qualifiers, most notably five vital ones in the match against Qatar that Nepal won by five runs. Lamichhane also gives away very few runs, which cuts some of the more part-time bowlers some slack.&nbsp; Airee is also economical, and his 3/22 was vital in the one-run win against the UAE. Together with Lamichhane the duo constricted the opposition in the middle overs. Veteran Sompal Kami has not been as productive with the ball, and gave away a lot of runs in the series against the West Indies.&nbsp; This is a weakness, because Kami does not contribute with the bat much. While his experience is valuable to ground the young Nepali team, Stuart Law should look out for fast bowlers during the NPL to help balance out quality spinners.&nbsp; One of the most impressive and professional parts of Nepal’s winning streak has been the attention to detail. The players have been generally excellent in the field, giving away very few runs due to wides or no balls. They had three run outs against the UAE and two against Qatar and Japan and in the first game against the West Indies.&nbsp; The fielders seem much calmer and focused when executing difficult catches, a welcome change from past complacency. This attention to detail makes the difference in narrow games and keeps morale high.&nbsp; The Nepali team has performed well, but besides the narrowly-beaten UAE, all the matches were against teams ranked lower in the world T20 rankings. And the series against the West Indies was against a weakened team. In the world cup, Nepal will be facing much stronger teams and will lack the element of surprise it had in the 2024 World Cup.&nbsp; If Nepal wants to keep improving, it now has to be able to dominate teams like Kuwait and Oman. It also should set up more series with associate nations like Scotland, Ireland, Namibia and The Netherlands. This will help accurately gauge the team’s progress and expose its weaknesses.

Nepal’s prospects at World Cup 2026

A little more than one month into its six-month term, Nepal's interim government recalled ambassadors from 11 countries: China, Japan, Malaysia, Qatar, Saudi Arabia, Israel, Russia, Spain, Germany, the UK, the US, and Japan.&nbsp;
Mostly appointed by previous governments, they have to return to Kathmandu by 6 November. The envoys who were retained, even if they were political appointees, tended to be women or from various ethnic minorities.
The recall has met with criticism back home. Prime Minister Sushila Karki is blamed for borrowing a page out of its predecessors’ playbook. Although it was a symbolically inclusive move in a diplomatic corps dominated by established groups, the government may have got its timing wrong.
On Sunday, however, the Supreme Court issued an interim order against government decision to recall the 11 ambassadors. The court questioned the neccesssity and justification of such a move, concerned that it could affect Nepal's relations with the host countries.&nbsp;
Karki has said <a href="https://nepalitimes.com/news/future-imperfect">her priority is to hold elections in March</a>, and by recalling Nepal’s emissaries from important capitals like Washington, London, Bonn, Tokyo, Abu Dhabi and Kuala Lumpur her government has cut channels of communication and support from development partners and with the international community.&nbsp;
Nepal’s anti-corruption GenZ protest and the devolution of the youth movement into <a href="https://nepalitimes.com/here-now/relocate-reallocate-recover">arson, looting, and violence</a> after the targeted killing of protestors in September put the nation in the international spotlight. And the interest was especially keen in neighbouring New Delhi and Beijing.&nbsp;
The Nepal unrest has sparked similar protests across the world from <a href="https://nepalitimes.com/here-now/nepal-genzs-inspired-filipinos">the Philippines</a> to East Timor, Madagascar and Peru. But there is also worry in India where exposure of #nepokids on social media as well as corruption in high places could instigate copycat youth unrest.
And in China, there is still a lingering memory of the deadly protests in 1989 Tiananmen Square. But the Chinese also suspect that some in the GenZ movement have links to free-Tibet. &nbsp;
Foreign policy experts in Nepal reject conspiracy theories about foreign backing for the GenZ, characterising it as mostly triggered by home-grown outrage over chronic corruption of the governing elite.&nbsp;
Throughout its history Nepal has always had to balance the geo-strategic interests of its neighbours: the British in India and the Chinese Empire, and more recently independent India and Communist China.
When former PM K P Oli resigned, he had <a href="https://nepalitimes.com/opinion/comment/when-xi-meets-modi-and-oli">just returned from a visit to Beijing</a> and was a week away from making an official visit to India. A new Nepali prime minister typically makes the first visit to India, but Oli broke that tradition last year by going to China to sign the Belt and Road Initiative (BRI) framework agreement.
"Oli was China's trusted partner supporting <a href="https://nepalitimes.com/news/china-syndrome">Nepal’s participation in BRI</a> and SCO (Shanghai Cooperation Organization)," says geopolitical analyst Sanjay Upadhya. "Now, some in Beijing are apprehensive that there is external support for the youth protests that contributed to Oli’s sudden departure. It is perceived as a strategic setback for China."
Despite an ongoing dispute with India over a 364 sq km border territory, Nepal is heavily dependent economically on India with which it has an open border.&nbsp;
Rulers in Kathmandu have usually leaned over backwards to be closer to China to counterbalance India’s gravitational pull following a strategy of ‘equidistance’ between the two giant neighbours.&nbsp;
Growing American and Western disinterest in the region is making India and China more assertive towards smaller nations. Educator Dovan Rai says, “China is also becoming more aggressive and trying to show its presence in and around South Asia.”
She adds, “Nepal is an important neighbour for China, especially considering issues it regards as sensitive, like the Dalai Lama and Tibet.”
Indeed, the Chinese are said to be suspicious about the links that the <a href="https://nepalitimes.com/here-now/nepal-s-historic-youth-dissensus">GenZ movement</a> was infiltrated by elements linked with Free Tibet or with US-based interests.&nbsp;
What must have especially raised eyebrows at the Chinese Embassy in Kathmandu was that the Dalai Lama’s office in exile in India congratulated Sushila Karki — the first time in history it has sent such a greeting to a new prime minister of Nepal.&nbsp;
Although Nepal’s two neighbours do not see eye-to-eye, both agree and are worried about instability in Nepal, and if it might trigger a refugee crisis, empower extremist factions, or attract Western interference.&nbsp;
Nepal’s September protests were preceded and succeeded by similar movements in the region and around the world. In light of this global eruption of youth frustration, and desire to lead from the front, the hardline governments of Nepal’s two neighbours are undoubtedly wary of the possibility of similar unrest within their own borders.&nbsp;
‘India advocates democratic legitimacy, while China prioritises control and predictability. Recent upheavals demonstrate that neither democracy nor stability alone suffices for sustainable nationhood,’ Upadhya wrote in a recent blog.
With early elections scheduled for 5 March, <a href="https://nepalitimes.com/news/one-month-later">the main challenge for Karki’s transition government</a> is to maintain dialogue and establish consensus between youth groups, political parties, and other agitating forces to participate in polls — all while ensuring there is no covert external influence.&nbsp;
Indeed, with <a href="https://nepalitimes.com/here-now/nepals-democracy-keeps-doubting-itself">Nepal’s democracy</a> at stake as well as new political forces with competing interests set to battle it out in a new political landscape, experts warn that there could be powers that will want to fish in troubled waters.&nbsp;
Explains Dovan Rai: “Along with soft power, foreign countries including our neighbours could intervene in the online information space to promote their interests in Nepal. Fake narratives and disinformation could be spread &nbsp;through digital platforms. We must be careful and vigilant about our digital space.”

Neighbourhood watch on Nepal

The autumn mountaineering season is not over yet, and already there have been 12 fatalities on Himalayan peaks in Nepal.
Of the 1,450 climbing permits issued, 436 were for Mt Ama Dablam (6,812m), 374 for Mt Manaslu (8,163m) and 186 for Himlung Himal (7,126m). There were deaths on all three mountains.
The death of two French climbers on Ama Dablam happened before unseasonal blizzards hit the mountains. But Cyclone Montha from the Bay of Bengal brought on high winds and up to 1m of snow in the peak trekking and mountaineering season.
This increased avalanche conditions, and made helicopter evacuation of stranded and injured climbers difficult. Lower down the mountains, more than 1,000 trekkers from Nepal and around the world were stuck in the Annapurnas, Manaslu circuit and the Khumbu.
However, there have also been allegations that it was not just the weather that delayed rescues. Multiple levels of bureaucracy and the need for flight permits to restricted areas like Manang and Manaslu critically delayed evacuation flights.
Italian climbers Farronato Stefano and Caputo Alessandro were found dead in their tent at Panbari Himal Camp I (6,887m) in the Manaslu area. They had been trapped by heavy snowfall since 28 October, and their bodies were found on 4 November by a team from the expedition organisers, Sherpa Alpine Trekking Service. The team was made up of high level mountain guides and expedition leader Valter Perlino.
The team had been climbing to Camp 3 but decided to descend to base camp because of thrombosis in Perlino’s left foot. The two climbers who would eventually get trapped decided to break at Camp I, a decision that would prove fatal after the projected six-day snowfall arrived two days early.
“They were sleeping in a tent and were buried under 2.5 metres of compacted snow. It happened during the night between Thursday and Friday. While they were sleeping, absurd,” said Perlino.
A deadly incident took place the morning of 3 November, when five foreigners and two Nepalis died in an avalanche on Yalung Ri at 5,630m in the Rolwaling. They were part of a larger group of 15 that were acclimatising for an attempt on the nearby Dolma Khang (6,332m).
Local authorities in Gauri Shankar Conservation Area say calls were immediately made to helicopter companies as well as various ministries in Kathmandu that have to issue permits to fly to the region bordering China.
But the permits for rescue flights to Rolwaling Valley were delayed by eight hours. Rescue flights in these areas require permission from the Ministry of Tourism, the Ministry of Defence, the Home Ministry, and the Civil Aviation Authority of Nepal (CAAN).
Experts say this should be exempted in times of emergency when time is of the essence. CAAN spokesperson Pratap Babu Tiwari claimed to not know of the avalanche on Yalung Ri and deflected questions to the permission department.&nbsp;
There was a similar tragedy on Himlung Himal in Manang as well. Australian Chin-Tark Chan, 49, was climbing with 8K Expeditions and fell ill on 27 October at about 6,800m, developing snow blindness and loss of mobility. The guides immediately called the US insurance company Global Rescue for authorisation of a longline rescue.
Global Rescue refused, saying a rescue at that height would violate Nepal’s aviation rules and put the pilot at unacceptable risk. They asked the guides to transport Chan to Camp 3 at 6,400m to a permitted altitude. Seeing it was a life-or-death situation for its client, 8K called in an aerial rescue anyway, but the helicopter could not land due to bad weather. Chan died slightly below Camp 3 on 29 October.
Global Rescue said in a statement that it was ready to send in a helicopter after Chan had been transported to Camp 3, but several hours were lost for that attempt, and the weather did not get better in the next few days.
To underscore just how dangerous helicopter rescues in the Himalaya can be in bad weather, a chopper from Altitude Air skidded off the helipad at Lobuche below Mt Everest while trying to rescue trekkers in whiteout conditions.&nbsp;
CAAN announced a ban on flights during blizzards or dense fog. While rescue missions are often heroic and courageous, they should not be foolhardy if conditions are unsafe and the risk to pilots and rescuers too high. This autumn was a lesson for future expeditions and for the Nepal government.&nbsp;
The Italian duo on Panbari were caught out by snow that arrived two days ahead of schedule, but the group on Yalung Ri should have postponed their ascent after multiple warnings from the Department of Hydrology and Meteorology to avoid high altitudes.

Deadly autumn in Himalayan climbing

Climber, expedition leader and later a supplier of bottled oxygen to Himalayan mountaineers, Henry Barclay Todd died on 3 November 2025 in his favourite place on earth, Kathmandu.&nbsp;
Todd was larger than life, a metaphor often used, yet it could not be more fitting. Standing nearly 2m tall, and possessing an unshakeable will, he lived life on a grand scale, both in body and spirit.&nbsp;
Todd was a pillar in the Himalayan climbing community, supporting many mountaineers across Nepal and Pakistan, making it possible for them to fulfil the dream of standing on the world’s highest peaks. He believed deeply in the strength, skill, and potential of the Sherpa people, and offered them opportunities that might otherwise have remained out of reach.&nbsp;
“Thank you, Henry. Your trust changed my life. Rest in peace, my leader, my teacher, my friend,” said Dorjee Gyelzen Sherpa in his tribute.
Born in 1945 to Royal Air Force officer Henry Todd and May Todd of the Women’s Royal Air Force, Henry spent his early years in Singapore. He led a lively childhood with his two brothers, far removed from the mountains that would later define his path.&nbsp;
A gifted swimmer like his father, Henry never pursued the sport professionally. Instead, after returning to Dundee as a teenager and attending seven different schools, he set off for London, where he began working for an insurance company before finding his true calling in adventure.
Henry Todd first came to Nepal in the mid-1980s and made his first attempt on Ama Dablam in 1987, an expedition that marked the beginning of an extraordinary and colourful climbing career. <a href="https://www.himalayandatabase.com/" target="_blank">The Himalayan Database</a> lists 61 expeditions that he led in Nepal alone — there were more in the Karakoram, Argentina and the Alps.&nbsp;
But Todd would joyfully say that a few hard Scottish ascents held a more personal meaning to him than even the greatest Himalayan summits.
Over the decades, he crossed paths with many legendary climbers like Anatoli Boukreev, Jerzy Kukuczka, Doug Scott and Chris Bonington as well as celebrities including members of Pink Floyd and Nobel Prize laureates whom he befriended.&nbsp;
He had a gift to never name-drop, but would simply mention that he had had lunch with Minnie Driver (niece of his long-time friend Andra) or that he had bought his first car from Donald Sutherland. For Todd, these were not bragging rights, they were simply part of the colourful tapestry of his life.
Todd’s life was filled with extraordinary experiences from surviving plane crashes, avalanches and earthquakes to quietly solving countless problems, which was one of his favourite past-times. His hands, famously large and steady, were always ready to help whether in the chaos of the mountains or the calm of a base camp.&nbsp;
With his sharp sense of humour and the beloved exclamation “Whoopie!”,he could bring lightness even to the toughest moments. He never tired of taking on challenges or helping when someone was in need, and he enriched so many people’s lives with his endless stories.
His legacy is immense. He helped build the human backbone of Himalayan climbing, enabling generations of climbers to test themselves in the world’s highest places. With his passing, an era of bold, spirited Himalayan guiding has come to a close.
Todd survived by a loving family, many close friends and a global community of climbers and Sherpas who will never forget him and his endless tales.&nbsp;
His family said in a statement: ‘Henry’s strength, warmth and unyielding belief in others will live on far above the clouds. He was indestructible in our eyes and in our hearts, he always will be.’
There will be a memorial service at Pashupati Temple in Kathmandu on 8 November 2025 around lunchtime.

culinary-skills

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

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

Nepal’s prospects at World Cup 2026

Neighbourhood watch on Nepal

Deadly autumn in Himalayan climbing

Henry Barclay Todd, 80