<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.

This is the first instalment in a new limited series in Nepali Times on the historic transportation infrastructures of Nepal. Nepal’s Forest Railways As<a href="https://nepalitimes.com/here-now/india-s-border-trains-that-connected-nepal"> India’s railway network </a>expanded in the 1890s and 1900s, the demand for wooden railway sleepers, called ‘ties’ in America, likewise increased. The <a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/the-rana-reign-a-recap-of-history,3751">Rana regime</a> realised that western Nepal’s dense forests, from which sal trees could be extracted and sold, represented a valuable source of revenue. There was a problem of accessing large tracts of <a href="https://nepalitimes.com/here-now/the-tarai-s-shrinking-forests">Tarai forests</a>. However, once Indian railway lines are extended to Nepal’s border in several places, this issue could be resolved by constructing logging railways, also known as ‘tramways’ or ‘light railways’. The Nepal Government awarded a contract to Punjabi timber contractors to supply 15,000 sal sleepers to Chandan Chauki station of India’s Oudh &amp; Rohilkhand State Railway in 1908. The contractors also received a concession to construct a steam tramway to run 48km into <a href="https://nepalitimes.com/banner/reviving-nepals-community-forestry-success-story">Nepal’s forests</a> for cutting and transporting trees. The author found no records, however, indicating that such an ambitious tramway was built in 1908. The hewn logs were probably carried into India by bullock carts or <a href="https://nepalitimes.com/news/elephants-become-white-elephants">elephants</a>. The earliest known forest railway in Nepal was built in 1914 in the southwestern corner of the present-day Parsa district. A British engineer went to the Indian border town of Bikna Thori to plan a 4-mile portable light railway for the transport of timber from <a href="https://nepalitimes.com/here-now/on-the-tri-junction-of-wildlife-conservation-conflict-and-co-existence">the forest of Chitwan </a>to the Thori depot on the Bengal &amp; Northwestern Railway. This short line was laid upon wooden sleepers, and its rails could be taken up and repositioned when logging in one section of the forest was completed. This forest railway was in operation at least through 1917.&nbsp; A few year down the line in 1923, J V Collier of the Indian Forest Service built a narrow-gauge railway in Kailali district also to export of timber to India. This line, the Nepal Government Forest Railway, departed Chandan Chauki in Uttar Pradesh and ran 48km northwest into Nepal.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250824150820_84ddef57433c2f847b2c7e56c2d9c924084b6e6a504bbca905d2c593fac8eabd.jpg" data-media-id="editor_6" data-image-id="20250824150820_84ddef57433c2f847b2c7e56c2d9c924084b6e6a504bbca905d2c593fac8eabd" data-rendition-name="original" width="1130" height="689" loading="lazy" alt="Nepal's little railways"> <figcaption>A Nepal Government Forest train in Kailali District hauling sal sleepers in 1925. Photo: DAVID CHURCHILL </figcaption> </figure>  It was a 2-foot railway supported by 11kg rails. The line was ‘temporary’ in that as sal trees were thinned out in one area, railway tracks were shifted to uncut areas of the forest. The railway crossed seven small <a href="https://nepalitimes.com/here-now/saving-what-is-left-of-himalayan-rivers">rivers</a>, but the bridges were taken down during the summer and monsoon. Trains ran only from November to April. This forest railway purchased four 4-6-0T ‘tank’ engines built in Leeds, England. Each bogie could carry 100 broad-gauge sleepers, and two engines were needed to haul a 21-car train loaded with 2,100 sleepers. This huge commercial forest operation once employed about 14,000 men, most of them Indians. During one season, nearly 800,000 broad and metre-gauge sleepers were exported to India. When India suffered a depression in 1930, large scale operations came to an end. Read also: <a href="https://nepalitimes.com/news/rust-in-peace?fbclid=IwAR1_eg88TCOS6RGRW1af7WvaWx5mzh_rY8-vT1MnJxSs41QtCpaA988oXk8">Rust in peace</a>, Daniel W Edwards  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250824150828_13a0b894b9ea0c478904d358028f0c976d84f284432ee25106787366598d38e5.jpg" data-media-id="editor_9" data-image-id="20250824150828_13a0b894b9ea0c478904d358028f0c976d84f284432ee25106787366598d38e5" data-rendition-name="original" width="6000" height="4000" loading="lazy" alt="Nepal's railways"> <figcaption>Rails extended north from this spot into the virgin sal forests of Bardia in western Nepal 100 years ago.  DANIEL W EDWARDS</figcaption> </figure>  A third railway was built in <a href="https://nepalitimes.com/here-now/the-big-bulls-of-bardia">Bardia </a>where some scattered rails and signs of an old roadbed were seen in the 1960s. It ran from Nishangada in India to Khairbhatti in Nepal. From there, stations heading south were Ranipur, Karmak, Taratal and Madhuwan. Collier likely <a href="https://nepalitimes.com/here-now/nepal-train-project-struggles-to-stay-on-track">built this railway </a>as well in the 1920s. An elderly man in Bardia in 2022, whose father had worked on this forest railway, was interviewed for this account. Kathmandu Valley’s Motor (Trolley) Railway Merchants importing goods from India via the<a href="https://archive.nepalitimes.com/article/business/ropeways-connecting-nepal,1749"> ropeway</a> Chandra Shamsher built in 1927 had to go to the ropeway’s terminus at Matatirtha near Thankot to claim their goods and then haul them 6km to the customs house Bhansar Adda at Teku for clearance and payment of customs duties. The Motor Railway was built to carry goods from the<a href="https://archive.nepalitimes.com/news.php?id=16839"> ropeway station </a>directly to the customs office, making it cheaper and more convenient for merchants to receive their shipments. In December 1931, Prime Minister Bhim Shamsher issued an order (sanad) putting Lt Gen Singha Shamsher Rana in charge of building this rail line to Teku and on to ‘Nabalak Khana’ in Tripureswar, a distance of 10km. The project was subdivided into four sections or ‘phant’, and for each, budgets and timelines were established. There was bato phant (constructing the roadbed), lik sleeper and jordne phant (laying sleepers and joining the rails), culvert phant (installing culverts) and pul phant (building bridges). Colonel Kishore Narsingh Rana was put in charge of the sleeper and rail section, while Colonel Dilli Jung Thapa, an engineer at Ghar Kaj Adda, also was involved. The Motor Railway was completed by the end of 1933. In the beginning, the railway’s small wagons may have been pulled and pushed by men and bullocks. However, in 1938 a British railway manufacturer sent Nepal a four-wheel, 5½ ton, 2-foot narrow-gauge diesel-powered locomotive with mechanical transmission, hence the name motor railway. Read also: <a href="https://nepalitimes.com/latest/nepal-railways-janakpur-test-drive?fb_comment_id=3554227181262227_4263866616964943">Nepal Railways Janakpur test drive</a> Leaving Matatirtha, the trains passed Satungal, Naikap, the Bishnudevi Temple, crossed an iron bridge over Balkhu Khola, then to Ghattepakha, Sunagau, through what is now a section of Kuleshwor (‘Lik Marg’) to the Customs Office at Teku.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250825020852_033f0cee9775d7dadde7811132f84da876f614c386e3677e560ba7aed79909d9.jpg" data-media-id="editor_15" data-image-id="20250825020852_033f0cee9775d7dadde7811132f84da876f614c386e3677e560ba7aed79909d9" data-rendition-name="original" width="2000" height="1333" loading="lazy" alt="railways in Nepal"> <figcaption>Lik Marg in Kuleswor, the former route of the Motor Trolley Railway. Photo: DANIEL W EDWARDS</figcaption> </figure>  In 1945, Motor Trolley had four engines, but spare parts was badly needed. The charge for transporting one maund (about 40kg) of cargo from Matatirtha to Teku was 50 paisa. Even though the trains ran slowly and only for a short distance, <a href="https://nepalitimes.com/news/fatalism-and-fatalities">accidents were not unknown</a>. A train loaded with rice, salt and cotton derailed on a curve in July 1946, and two railway employees were crushed under the cars and killed, five others were injured. Besides the driver and a brakeman, guards rode the trains to prevent theft of goods.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250824150836_63a327d4db3b067a23dd5c6cf17a31ffe811ffd4a8429bc31011d62298a90060.jpg" data-media-id="editor_17" data-image-id="20250824150836_63a327d4db3b067a23dd5c6cf17a31ffe811ffd4a8429bc31011d62298a90060" data-rendition-name="original" width="6000" height="4000" loading="lazy" alt="Nepal's railways"> <figcaption>The author by the remains of the Balkhu Khola bridge built in 1932 with American steel. Photo: JEEVAN NEPAL</figcaption> </figure>  By 1953, government budget estimates indicated the Motor Railway would break even with an income of Rs70,000 against Rs71,000 in expenditure. It appears the railway stopped service around 1957 with the opening of the Raj Path and the extension of the ropeway from Matatirtha to Bhansar Adda. Bent steel beams of the bridge across Balkhu Khola and two plaques recovered from the river a few years ago are the only remains of this railway today. Photos of the Motor Trolley Railway in operation are hard to come by.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250825020848_3a7cd17d0ffc36bbf5fdad404f5f6e91c7aa0e4f4ed729ed2c7e9c186f32ca9b.jpg" data-media-id="editor_18" data-image-id="20250825020848_3a7cd17d0ffc36bbf5fdad404f5f6e91c7aa0e4f4ed729ed2c7e9c186f32ca9b" data-rendition-name="original" width="5189" height="1979" loading="lazy" alt="railways in Nepal"> <figcaption>Steel plaque commemorating the construction of a Motor Trolley bridge across the Balkhu Khola. Photo: DANIEL W EDWARDS</figcaption> </figure>  The Kosi Project Railway (KPR) As early as 1941, India and Nepal considered building a dam on<a href="https://nepalitimes.com/here-now/the-kosi-s-sorrow-and-scope"> the Kosi River</a> to prevent destructive floods caused by <a href="https://nepalitimes.com/editorial/when-it-rains-it-pours-ksqprbu3">monsoon rains</a>. Floods in 1950 inundated 500 villages in Bihar and left 500,000 people homeless. The two governments signed an agreement in 1954 to build a barrage on the Kosi, and King Mahendra and Prime Minister Nehru laid the foundation stone in April 1959. To transport stones from a quarry near Dharan to use in mixing concrete at the construction site, the Indian government, in charge of building the barrage, made plans to build a narrow-gauge railway linking Bihar and its border town of Bhimnagar with Nepal’s settlements at Chakraghatti, Chatra and Ghopa, the outskirts of Dharan.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250824150816_fc5e13b01022c63c64f1e83589da0015eee7ecd002bdd3d97b88c98c1f3d45b7.jpg" data-media-id="editor_21" data-image-id="20250824150816_fc5e13b01022c63c64f1e83589da0015eee7ecd002bdd3d97b88c98c1f3d45b7" data-rendition-name="original" width="4011" height="2645" loading="lazy" alt="Nepal's railways"> <figcaption>Steel plaque commemorating the construction of a Motor Trolley bridge across the Balkhu Khola. Photo: DANIEL W EDWARDS</figcaption> </figure>  The section of the KPR in Nepal totaled 66km — the country’s longest railway to date. The stations south of Chakraghatti were Rajabas, Maduhuwan, Kushaha, Haripur and Bhantabari. The line built, operated and owned by the Indian Government, was opened in 1958 and known locally as Dhunge (stone) Rail. Procuring locomotives, wagons and other materials was a challenge. India’s Railway Board searched the country for old 41 lb rails, and located steam engines, most built around 1910, in poor condition, and stored in ‘retirement’. These decrepit locomotives were later cannibalised for parts to keep the remaining engines running, and six newer locomotives built in Yugoslavia were sent to the KPR in 1960 to prevent the railway from shutting down and halting construction of the barrage.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250824150832_fd644f9e2674c5047a531de5dfeb2c8860b0f93dddc7a2df3db867bf31b2c94b.bmp" data-media-id="editor_22" data-image-id="20250824150832_fd644f9e2674c5047a531de5dfeb2c8860b0f93dddc7a2df3db867bf31b2c94b" data-rendition-name="original" width="3171" height="2069" loading="lazy" alt="Nepal's railways"> <figcaption>KPR locomotives, water tank and staff at Chakraghatti in Nepal. Photo: JOHN BENSON</figcaption> </figure>  Used bogie-wagons (gondolas) came from <a href="https://nepalitimes.com/here-now/india-nepal-rail-diplomacy">Indian railways</a> that had been converted to metre-gauge, others were manufactured in Muzaffarpur without couplers due to the non-availability of steel. A hundred new wagons arrived from Japan, but only half could be put in service, as couplers from the other 50 were removed and attached to the Muzaffarpur wagons. This smorgasbord of equipment kept shop mechanics and work crews busy, but now-abandoned railways in Nepal always operated under less-than-ideal conditions. Although the purpose of the KPR was to transport gravel, stones and boulders to the site of the barrage, photographs show people riding in loaded wagons. Excluding Dharan, there was no bus service through the wild animal infested jungle between Dharan and Chakraghatti or along the dusty paths linking other small villages on the KPR, so patient locals sat in wagons at Dharan, waiting perhaps for hours for trains to depart.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250825020852_7d011dcc8e9b8cb0fe745b352486ebc4a84dac99419eadb35875333db20837c6.jpg" data-media-id="editor_24" data-image-id="20250825020852_7d011dcc8e9b8cb0fe745b352486ebc4a84dac99419eadb35875333db20837c6" data-rendition-name="original" width="3965" height="2659" loading="lazy" alt="railways in Nepal"> <figcaption>Ticketless riders on a train of gravel and stones in the forest between Dharan and Chakragatti in 1966. Photo: JOHN BENSON</figcaption> </figure>  Sons of former railway workers in Chakraghatti say that there were no fixed schedules, three or four trains ran both ways daily in the early 1960s. Southbound trains carried gravel, stones and boulders, while northbound trains would carry coal, cement and provisions, including sacks of coins to pay the workers. Trains even ran at night, and the crews worked long hours. Workers received free housing in project-built tenements but had to buy food supplies and items for personal use. The Babu Saheb or the superintendent lived at Chakraghatti, and at one time supervised more than 1,000 employees, nearly all of them from India. The barrage was completed in 1964, but by 1970, the Kosi Project Railway had passed into history. Daniel W Edwards was a Peace Corps volunteer in 1966 and is the author of several books on Nepal.

Nepal’s five little railways

The cost of preserving Nepal’s past

Turkish Airlines is official airline partner for the second edition of the Vatsalya Everest Women’s Volleyball League (EWV). The league, scheduled for 5-13 September, will take place in Pokhara and feature 18 international players alongside elite Nepali volleyball talent. The agreement was signed by Turkish General Manager Serkan Başar, and EWV CEO Snevy Chapagain. “Turkish Airlines’ support ensures a seamless journey and adds immense prestige to the league’s goal of women’s empowerment through sports as well as the agenda of sports tourism,” said Chapagain. “We are thrilled to partner with Vatsalya Everest Women’s Volleyball League as the official airline. With this association, we aim to support women role models in sports. We believe this association will connect countries to Nepali volleyball,” remarked Basar.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250825030844_36df66612152abbea71f15579358a2bb0fe797f21cbe7e7c7f28e3fe91655ae4.jpg" data-media-id="editor_0" data-image-id="20250825030844_36df66612152abbea71f15579358a2bb0fe797f21cbe7e7c7f28e3fe91655ae4" data-rendition-name="original" width="1920" height="1280" loading="lazy" alt="Turkish"> </figure>

Turkish to sponsor women’s volleyball league

India and China have a long-standing border dispute along their Himalayan border which has erupted in violent skirmishes. But Indian and Chinese officials last week agreed to ignore Nepal’s own border dispute with India to facilitate trade. The Indian Ministry of External Affairs this week flatly rubbished <a href="https://nepalitimes.com/editorial/territorialism">Nepal’s territorial claims</a> to the Lipulek Pass and the Kalapani Region, including Limpiyadhura, which Nepal considers as the source of the Mahakali River that forms Nepal’s western border with India. The latest episode in this dispute has come as Sino-Indian relations have thawed after US President Donald Trump slapped <a href="https://nepalitimes.com/news/nepal-and-the-us-india-tariff-tiff">sanctions on Indian exports</a>. The joint communiqué in Beijing said India and China had agreed to resume their border trade through the Nathu La, Sipki La and Lipulek during Chinese foreign minister Wang Yi’s visit to New Delhi. Lipulek is a pass 10 km north-east of <a href="https://nepalitimes.com/news/there-is-precedent-to-settling-kalapani">Kalapani</a> which has been disputed ever since the Survey of India published its 1879 map, where the source of the Mahakali was suddenly shifted from Limpiyadhura to Lipulek.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250826060824_4e68dd5964e0995b91148de9978a1de52b19691e1b01f52a405924fd130c22bd.jpg" data-media-id="editor_3" data-image-id="20250826060824_4e68dd5964e0995b91148de9978a1de52b19691e1b01f52a405924fd130c22bd" data-rendition-name="original" width="2000" height="2083" loading="lazy" alt="Lipulek dispute explainer"> </figure>  This tributary of the Mahakali was called the Kali on this map, and is a fordable tributary and not the main channel of the border river. The main Kali River was renamed Kuti Yangdi, and this happened while the British were still in India presumably to gain access to the Lipulek in contravention of the 1816 <a href="https://nepalitimes.com/banner/borderline-disorder">Sugauli Treaty</a>.&nbsp; This subterfuge continued even after India gained independence in 1947. Nepal has maintained that the main channel of the Kali is the border as per the 1816 treaty, when Nepal lost a third of its territory to British India. It is all well and good that India and China are now friendly enough to <a href="https://archive.nepalitimes.com/news.php?id=19447">open border trade</a> routes, but it should not be in violation of Nepal’s territorial integrity. Nepal should be called for diplomatic and political negotiations regarding the Lipulek pass and the Kalapani region comprising Limpiyadhura.&nbsp; Read also: <a href="https://nepalitimes.com/opinion/comment/when-xi-meets-modi-and-oli">When Xi meets Modi and Oli</a>, Kanak Mani Dixit China and India, but especially the latter, should invite Nepal to discuss these issues and iron out the disputes based on facts and evidence and maps. Nepal had sent seven diplomatic notes to India and three to China so far regarding the Lipulek and Kalapani. India has not responded to any of them. China replied once saying that Nepal and India should sort out their border disputes first before voicing their opinions. Nepal welcomes the recent talks between India and China that it hopes will positively impact on settling border disputes that are mostly stalled since the 1962 Sino-Indian war, the 73-day military standoff over the disputed Doklam region between China and Bhutan, and the 2020 Galwan clash in Ladakh. Nepal’s two large neighbours seem to have come to their senses and realised that it is in their interest to collaborate rather than confront each other when President <a href="https://nepalitimes.com/opinion/trump-s-first-month">Trump is acting erratically</a> with threats of sanctions and tariffs.&nbsp; Prime Minister K P Oli should bring up Nepal’s grave concerns about the Lipulek during his state visit to India next month when he will meet Prime Minister Narendra Modi in Bodh Gaya. The two are also expected to meet next week at the Shanghai Cooperation Organisation summit in Tianjin when Chinese President Xi Jinping will also be present. But even before that Nepal should send diplomatic notes to both the Indian and the Chinese governments regarding their agreement to resume border trade through the Lipulek.&nbsp; Here is a timeline of the developments regarding the Lipulek: Sino-Indian Agreement of 1954 This 8-year Agreement on Trade and Exchange between Tibet and India was signed in Peking on 29 April, 1954 by the Chinese Vice-Foreign Minister Chang Han Fu and the Indian Ambassador Nedyam Raghavan.&nbsp; There was no explicit mention on the border settlements either on the Line of Actual Control (LAC) or on Ladakh, although trade and pilgrimage through Lipulek and other 5 passes (Sipki La, Mana Pass, Niti Pass, Kungri Bingri Pass and Dharma Pass) were agreed upon.&nbsp; Trade between Uttar Pradesh state and the Tibet Autonomous Region was through ‘border &nbsp;point of the agreement states: ‘With a view to facilitating the visits of persons engaged in border trade and the exchange of commodities and means of transportation, (India and China) have decided that Lipulek (Qiangla) be the border pass for the entrance and exit of the said persons, commodities and means of transportation from the two sides.’ The agreement expired on 6 June 1962 during the Sino-Indian war, and the two sides did not renew it. Bilateral ties started to normalise only in the 1990s with the Indian decision in 1988 to abandon its policy of settling ‘territorial issue’ for ‘normalisation of relations’. India There was no reaction from Nepal to the 1954 agreement since Nepal did not have diplomatic relations with China yet at the time. Sino-Indian Agreement of 2005 The Political Parameters and the Guiding Principles for the Settlement of the Sino-Indian Boundary Question is detailed in 11 Articles, which outline the steps to be taken for a Peaceful and Tranquil Border. The agreement was a direct outcome of the Special Representatives mechanism that had been set up through a 2003 agreement. It also incorporated the Confidence Building Measures in Military Field along the Line of Actual Control (LAC) in the Sino-Indian Border Areas signed in 1996.&nbsp; A protocol on Modalities for the Implementation of Confidence Building Measures in the Military Field along the Line of Actual Control in the India-China Border Areas signed during Chinese Premier Wen Jiabao’s India visit, which stated in Clause 2 of Article 5: ‘Both sides agree to extend in principle to expand the mechanism of border meeting points to include Kibithu Dhamal in the Eastern Sector and Lipulek Pass (Qing La) in the Middle Sector. The precise locations of these border meeting points will be decided upon mutual consultations.’ Nepal’s Foreign Ministry issued a statement in 2005 stating that Nepal had asked China about the issue and the Chinese Embassy clarified that the agreement had nothing to do with Kalapani. This was perhaps the first time that Nepal had objected to the Sino-Indian agreement on Lipulek. King Gyanendra had staged a coup d’état on 1 February 2005, just two months prior to this agreement. The Nepali press voiced criticism of China in particular for disregarding the country’s sentiment.&nbsp; Sino-Indian Agreement of 2015 India and China signed several documents during the state visit of Chinese President XI Jinping to India on 18 September 2011. Number one on the list was: ’Opening a New Route for Indian Pilgrimage (Kailash Mansarovar Yatra) to the Tibet Autonomous Region of the People’s Republic of China’.&nbsp; The Indian foreign ministry stated: ‘The MoU provides for conducting the annual Kailash Mansarovar Yatra through Nathula Pass in Sikkim in addition to the existing Lipulek Pass in Uttarakhand’. On May 15, 2015, China and India issued a Joint Statement during Indian Prime Minister Narendra Modi’s visit to China. Point 28 under the ‘Trans-border Cooperation’, states that the two sides agreed to ‘hold negotiation on augmenting the list of trades commodities, and expand border trade at Nathu La, Quingla/Lipulek Pass and Sipki La Pass’. Nepal’s objection to the 2015 agreement was stronger than in 2005. Prime Minister Sushil Koirala called up Narendra Modi to express Nepal’s displeasure It was not until 2020 that Nepal’s Foreign Minister disclosed that ‘Nepal had expressed its disagreement in 2015 through separate diplomatic notes addressed to the governments of both India and China … including Lipulek Pass as a bilateral trade route without Nepal’s consent.’  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250826060824_d4497e2620bba81211d27e427393974877e09006abc26e13055508996e5b29ea.jpg" data-media-id="editor_8" data-image-id="20250826060824_d4497e2620bba81211d27e427393974877e09006abc26e13055508996e5b29ea" data-rendition-name="original" width="1108" height="1550" loading="lazy" alt="Lipulek dispute explainer"> </figure>  The new political map of India published by the Survey of India in November 2019 that incorporated areas east of the Kali River including Kalapani as Indian territory sparked renewed public, and political, attention to the Mahakali dispute. The Nepal government then countered by formally approving the publication of the new Political and Administrative Map of Nepal including all territories lying to the east of the Mahakali River on May 18, 2020. In June, the House of Representatives unanimously endorsed the second amendment to the Constitution of Nepal to update the country’s new political map in the national emblem. Sino-Indian Consensus of 2024 A 6-point Consensus on Peace and Tranquility on the Line of Actual Control (LAC) was agreed on December 18, 2024 between the Special Representative of the People’s Republic of China, Wang Yi, and the Special Representative of the Republic of India, Ajit Doval.&nbsp; India has not denied that this is a consensus, while China made it clear that this was not a Joint Statement. This Consensus is in line with the 2005 agreement, and was agreed during the 23rd round of the Special Representatives talks held after a gap of five years aimed at restoring bilateral ties frozen because of the military standoff in Ladakh. The agreement included: cross-border communication and cooperation, promoting the resumption of pilgrimages by Indians to Xizang, cooperation on crossborder rivers, and trade at the Nathu La Pass. Nepal made no reaction to the statement despite Lipulek being the pilgrimage route for Mansarovar and Kailash.&nbsp; Prabhakar Sharma is a construction engineer and an international border expert who has worked as a survey engineer for the Cameroon-Nigeria border demarcation by the United Nations.

culinary-skills

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

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

Nepal’s five little railways

The cost of preserving Nepal’s past

Turkish to sponsor women’s volleyball league

Lipulek dispute explainer