There is a special place for Italian cuisine the world over. Kathmandu is no exception. Pastas and pizzas have become as much of a household name as any Indian or Chinese dish. One of the first few restaurants that introduced Mediterranean cuisine to the Nepali palate was Olive Garden at Hotel Radisson in Lazimpat at a time when the Italian food culture was yet to create a stir in the country. Radisson opened Olive Garden in 1998, the same year it was also set up, making the restaurant only a second of its kind after Fire and Ice pizzeria to specialise in Italian cuisine in Nepal.&nbsp; Read also: <a href="https://www.nepalitimes.com/review/khana-khanu-bho">Khana khanu bho?</a>, Sonia Awale  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230823100820_4cd381ce972b54005b31768d3ca1c0ee83f65356da24c326c5b7cd81a24559e7.jpg" data-media-id="editor_1" data-image-id="20230823100820_4cd381ce972b54005b31768d3ca1c0ee83f65356da24c326c5b7cd81a24559e7" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Olive garden"> <figcaption>Spaghetti con Gamberi. Photo: PINKI SRIS RANA</figcaption> </figure>  Serving guests with an à la carte menu for over two decades, Olive Garden has now reopened after a four-year hiatus following the Covid-19 pandemic but with some delectable changes. Located at the lobby level of Radisson Hotel’s main building, the restaurant now offers a five-course meal with a table d'hôte menu, a fixed menu opening exclusively for dinner time between 6-10:30PM. “We have tailored the menu and timing targeting the family and married couples keeping in mind their work hours,” says Kedar Pandey, director of Food and Beverage at Radisson. “One doesn’t have to spend much time deciding what they want to eat. We have meticulously curated the menu for them.” Read also: <a href="https://www.nepalitimes.com/review/nepali-vegan">Nepali Vegan</a>, Sahina Shrestha  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230823100820_bb6e6aa1f87f15e769b93eb7f938f2983433c501fbfbe444b7be34dd632538e6.jpg" data-media-id="editor_3" data-image-id="20230823100820_bb6e6aa1f87f15e769b93eb7f938f2983433c501fbfbe444b7be34dd632538e6" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Olive garden"> <figcaption>Photo: SHRISTI KARKI</figcaption> </figure>  The restaurant’s soft yellow glow makes for a cosy picture. A lighted candle on each table and a soft melody in the background sets the mood right for an intimate candlelight dinner, especially on a rainy evening. The restaurant can seat 46 people and the management is planning to add a live piano solo to accompany the dining experience. There are two options for the table d'hôte menu. Within each course, there are additional 2-3 options offering both vegetarian and non-vegetarian delicacies as per one's preferences. Either of the two options of the full-course menu is available at a net total of Rs.4,500 per person. The same meal with a bottle of Italian wine is Rs11,000. A single Italian dish from the five-course meal can cost up to Rs2,500. Read also: <a href="https://www.nepalitimes.com/multimedia/exploring-nepal-s-culinary-diversity">Exploring Nepal's culinary diversity</a>, Kedar Sharma and Kiran Sharma  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230823100820_3af39a723e64e0ed5be4df73dc1849f6de0f9c47f89e05285fb61a87be518f14.jpg" data-media-id="editor_5" data-image-id="20230823100820_3af39a723e64e0ed5be4df73dc1849f6de0f9c47f89e05285fb61a87be518f14" data-rendition-name="original" width="1516" height="1000" loading="lazy" alt="Olive garden"> <figcaption>Classic Tiramisu. Photo: PINKI SRIS RANA</figcaption> </figure>  Providing a five-course meal at that price, is not exorbitant by today's standards and is comparable to any other high-end restaurant in Kathmandu. &nbsp;&nbsp; The full course is packed with elevated flavours: Zuppa soup Minestrone is rich tomato broth with zucchini and carrots. Topped with basil leaves, it was served with a basket of Italian bread. For the Antipasti, there is ‘Gnocchi alla Sorrentina’ which hit all the right spots to whip up the taste buds. Gnocchi made of mashed potatoes, flour and eggs with cherry-like tomato toppings and garlic sauce had a base of green basil pesto sauce. Dip the gnocchi in both sauces for a burst of flavours. Read also: <a href="https://www.nepalitimes.com/review/terrace-garden-brings-mexico-to-nepal">Terrace garden brings Mexico to Nepal</a>, Nepali Times  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20230823100820_00a9ee03f95fdf8bb5e57e83a688efc427a572fe6599a8d13aa1a8e3f00fe5bc.jpg" data-media-id="editor_7" data-image-id="20230823100820_00a9ee03f95fdf8bb5e57e83a688efc427a572fe6599a8d13aa1a8e3f00fe5bc" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Olive garden"> <figcaption>Photo: SHRISTI KARKI</figcaption> </figure>  The ‘Spaghetti con Gamberi’ Is &nbsp;served with shrimp in red tomato sauce. The main course Secondi can be the ‘Parmigiana di Pollo’ -- breaded chicken topped with melted cheese and the grana padano layered over it. The dish is served with a base of tomato sauce with broccoli and carrots on the side. Last but not least is the Classic Tiramisu for the Dolci dessert. After every dish with some form of tangy tomato sauce, this sweet and sour creamy dessert with a tinge of lemon was a fresh change to the palate -- just the right way to end one’s hearty meal. Olive Garden sources its ingredients from Italy itself, and Executive Chef Gyanesh Dass has more than 25 years of experience in continental cuisine and says: “We have tweaked the dishes just right to serve the Nepali palate all while staying true to our Italian roots.” Olive Garden Radisson, Lazimpat 01 4511818 Everyday 6-10:30PM Read Also: <a href="https://www.nepalitimes.com/here-now/flavours-from-nepal">Flavours from Nepal</a>, Prashanta Khanal

Pinki Sris Rana

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Radisson's Olive Garden returns

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222aa9c7e80680e0c030cjpeg.jpg" alt="" width="4000" height="3000"/><figcaption>Photo: BISHISHTA RAI</figcaption></figure>In another sign that things might be returning to normal after the long pandemic closure, Kathmandu is hosting a Thai food festival.Before the pandemic, Bangkok was among the most popular tourism destinations for Nepalis holidaying abroad. It was Thai International that started the first regular jet service to Kathmandu, and many Burmese of Nepali descent live and work in Thailand.Although Thai International has not resumed its Kathmandu-Bangkok flights after the pandemic, Nepal Airlines has. And there is talk of the Thai Smile budget airline starting flights to Kathmandu and Bhairawa.In a another sign of revival, Soaltee Hotel has invited Chef Pairaj Polgeng to Nepal to lead a 16-day food festival at the Bao Xuan restaurant, and he brings back the authentic taste of Thailand to Nepal.“Thai food is aromatic, spicy and tasty,” explains Polgeng. “In one bite you can taste everything – the galangal, lemongrass, coconut, chilies, and it is a burst of taste.”<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222ad9c7e80680e0c030djpeg.jpg" alt="" width="784" height="880"><figcaption>Photo: BISHISHTA RAI</figcaption></figure>Polgeng has also brought with him the genuine ingredients including Kaffir lime, Thai chilies, galangal and pandan leaves some of which he uses to make several dishes including the highlight of the demonstration night, Gaeng Keow Wan Kai which is green Thai chicken curry.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222b09c7e80680e0c030ejpeg.jpg" alt="" width="1620" height="1080"><figcaption>Photos: Soaltee Hotel</figcaption></figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222b39c7e80680e0c030fjpeg.jpg" alt="" width="1619" height="1080"><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222b79c7e80680e0c0310jpeg.jpg" alt="" width="1620" height="1080"><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222ba9c7e80680e0c0311jpeg.jpg" alt="" width="4000" height="3000"><figcaption>Photo: BISHISHTA RAI</figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222bd9c7e80680e0c0312jpeg.jpg" alt="" width="4000" height="3000"><figcaption>Photo: BISHISHTA RAI</figcaption></figure>The curry presented on a ceramic bowl is shiny green, steaming, creamy accompanied with aroma, taste and fragrance of spices and coconut milk. The meat is coarsely chopped and strewn in a sauce that mixes hot and sweet flavors. Neither taste is overlapping, every bite is a burst of flavour: the lime, the aftertaste of palm sugar, and enough chili to gulp down more water. Yet leaving everyone wanting for more.The fact that many of the ingredients cannot be found in Nepal and that the real stuff is used, as well as the addition of Nepali touches to the presentation also give the dishes a unique selling point.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222c19c7e80680e0c0313jpeg.jpg" alt="" width="3000" height="4000"><figcaption>Green Curry. Photo: BISHISHTA RAI</figcaption></figure>Chef Polgeng who has over three decades of experience working with reputed international hotels in Muscat and Dubai was in his element preparing and sharing over 35 full-flavoured dishes bringing Kathmandu closer to the expansive gastronomic culture of Thailand.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222c59c7e80680e0c0314jpeg.jpg" alt="" width="1621" height="1080"><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222c89c7e80680e0c0315jpeg.jpg" alt="" width="1620" height="1080">The Thai Food Festival has returned to Soaltee after a two year long hiatus following the pandemic during which the organisers found that more people were eager to try this Southeast Asian cuisine than ever before.“We realised many people wanted to try Thai food but we are not bringing just any Thai food but authentic dishes prepared by a Thai chef,” says Pratiksha Basnet at Soaltee.Some of the dishes participants got to try include the Tom Yum Goong, Som Tum which is the famed raw papaya salad, Prawn Cake, Chicken Pandan Leaf, Pad Thai and everyone’s favourite dessert mango sticky rice and banana coconut milk, to name a few.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222cc9c7e80680e0c0316jpeg.jpg" alt="" width="1620" height="1080">The all-time favourite Tom Yum Goong is another popular show stealer, made from scratch with original ingredients that complement each other. The hot and sour soup was red, vibrant and flavourful.For those who cannot handle their spice, there was an option of Kaeng Lueang, a yellow Thai curry which exudes a creamy richness, and is mild and soothing to the tongue. The curry made with lemongrass, yellow chili, coriander and other ingredients goes well with the fried rice. But the best part of the meal is the gentle coconut flavor infused in the dishes.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114121112/637222cf9c7e80680e0c0317jpeg.jpg" alt="" width="1619" height="1080">One could happily pack a meal entirely made of snacks too – spicy chicken Thai salad, chicken pandan leaf, stir-fried chicken, Pad Thai and fried rice.The popular papaya salad isrefreshing, sweet and tangy. The chicken, tender and fried lightly in oyster sauce, tastes of white pepper and mild garlic. The pad Thai noodles have sprouts and hence a slight crunch. The noodles and fried rice, not as loaded with fresh hot chilies as other dishes, go well with the curry.From Tom Yum to Gaeng Keow Wan Kai, it is the honesty and love in this lavish feast that makes Chef Polgeng's visit such a gastronomic delight.Till 2 July, 7pm-10.45pm, Bao Xuan Restaurant, Soaltee Hotel, KathmanduRead more: <a href="https://www.nepalitimes.com/latest/kathmandus-own-eataly/">Kathmandu’s own ‘Eataly’</a>, Sonia Awale

Thai cuisine returns to Kathmandu

<figure><img width="4875" height="3768" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101140/63720d909c7e80680e0b78d1jpeg.jpg" alt=""/><figcaption>All photos: L’ITALIANO</figcaption></figure>It may not be part of the famous artisanal food and beverage marketplace chain, but a new Jhamel restaurant comes closest to being Kathmandu's own version of Eataly. <a href="https://vespercafe.com/">L'Italiano</a> opened its doors this week for Kathmanduities to indulge in Italian fine dining with authentic cuisine from Italy that ranks second only to Chinese in popularity worldwide. One might think the Nepali palate is used to Italian food -- after all, the ease of preparing pasta dishes have meant that it has started replacing <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/">dal bhat tarkari</a> in many households, and the <a href="http://archive.nepalitimes.com/news.php?id=15241#.YjBxhO5BxH0">pizzas</a> are hot favourites after <a href="https://www.nepalitimes.com/here-now/wow-binod/">momos</a> in restaurants. Thamel’s <a href="https://www.fireandicepizzeria.com/">Fire and Ice</a> and <a href="https://roadhouse.com.np/">Roadhouse pizzerias</a> have been consistently popular for decades in Kathmandu. Establishments specialising in Italian food are aplenty, perhaps only behind Indian and Chinese restaurants. So what does one new Italian restaurant add to Kathmandu's growing food culture? Much like momos are a variation of Tibetan dumplings, but with a wide range of types, ingredients and spices, Italian food has gone through alterations in Nepal. So much so that locally served pizza, pasta, risotto and lasagne do not taste anything like they are supposed to, says Italian chef Andrea Cannalire who was recently in town. <figure><img width="1694" height="917" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101140/63720d959c7e80680e0b78d2jpeg.jpg" alt=""><figcaption> </figcaption></figure>Cannalire is a Michelin star chef based in Ostuni in Italy, close to Francavilla Fontana where he grew up. While he was working in Phuket in Thailand last year, he found out that a restaurant in Kathmandu was looking to rebrand itself.Through a common friend, Cannalire agreed to visit Nepal and was here for over a month training Nepali chefs before the grand opening of L’Italiano this week.“Italian cooking that has evolved in Kathmandu has gone through some major transformation. It has reached a point where I’m having to introduce the traditional way of doing Italian cooking,” says Cannalire, who has over a decade-long experience in gourmet cooking. “Chef as well as the clientele, have to be educated on what authentic Italian is.”During his month touring various restaurants in Kathmandu and Pokhara, Cannalire got to like the Nepali Thali and <a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/benefits-of-barley,1924">Phaparko</a> Dhido. However, he noticed that many eateries overdo spices so that it is difficult to savour the true flavour of food, for example in preparing mutton curry. This is why he has taken special care to train Nepali chefs in L'Italiano to use spices in moderation.  <figure><img width="5760" height="3840" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101140/63720d989c7e80680e0b78d3jpeg.jpg" alt=""><figcaption> </figcaption></figure><figure><img width="5760" height="3840" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101140/63720d9c9c7e80680e0b78d4jpeg.jpg" alt=""><figcaption> </figcaption></figure>A big part of the mutated taste of Italian food in Nepal is the lack of genuine ingredients. Kathmandu markets do not have anything close to real mozzarella, and the prosciutto is not the genuine ham from Parma.Similarly, lasagne is traditionally made with ragu that has beef mince in it, which means most restaurants would have modified it."Nepalis seem to love chicken topping in pizza, but you would never do that in Italy," quips Cannalire, who got interested in cooking from a young age.“Every time I went to restaurants with my family when I was a boy, I used to wonder what went on behind the doors that lead to the kitchen,” recalls Cannalire. “This extended even to the games we played as a child, I used to be fascinated even with a play kitchen my cousin had.”Cannalire first started working in restaurants around his hometown, but he started exploring and interning at different places, improving his cooking skills. Before long, he found his calling in gourmet cooking and returned home to southern Italy to work in a hotel restaurant nearby. <figure><img width="5760" height="3840" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101140/63720da09c7e80680e0b78d5jpeg.jpg" alt=""><figcaption> </figcaption></figure><figure><img width="5760" height="3840" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114101140/63720da59c7e80680e0b78d6jpeg.jpg" alt=""><figcaption> </figcaption></figure>The newly launched L’Italiano is housed in the same space and is owned by some of the same people behind The Vesper House. The establishment itself has gone through several alterations in both décor and food over the years.<a href="https://www.vesperhouse.com/">Vesper Café and Restaurant</a> had carved a niche in Patan's Jhamel restaurant neighbourhood. After its quaint red mud-brick house was damaged in the 2015 earthquake, it reopened almost immediately next door to continue to cater to wine and cheese lovers.Post-pandemic, it has reinvented itself into a fine-dining Italian restaurant with new décor, and with inputs from Cannalire, will specialise in pasta dishes, hand-cooked and in genuine Italian al dente style, so that the pasta has a little bite to it.Ashank SJB Rana of L’Italiano realises the challenge of maintaining the high-quality set by the Italian chef, and plans to bring Cannalire back every year for refresher training for his chefs.Read also: <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/">Exploring Nepal’s culinary diversity</a>, Kedar Sharma and Kiran Sharma“To have good quality food, you don’t always need to import ingredients, you should know how to play with locally sourced produce as well,” says Rana who studied wine management at Hong Kong Polytechnic University. “Our goal is to give our clients an authentic taste of Italy. But this does not mean it will be an uber-sophisticated space."The Vesper House suffered much like any other establishment during the initial days of the pandemic. But as the impact of the Covid-19 declined, people started dining out, its usual expatriate clientele was largely replaced by Nepalis.The Vesper House is one of the biggest importers of fine wine in Nepal, where Merlot and Chardonnay remains popular. Its extensive wine cellar with large collection from Australia, Spain, Germany, Italy and France will continue to be a part of the new establishment. Vesper also has its own wine label appealing to a wide variety of palates, and works with restaurants to advise them on their wine menus.Read more: <a href="https://www.nepalitimes.com/banner/food-of-the-royals/">Food of the royals</a>, Nepali Times

Sonia Awale

Kathmandu's own 'Eataly'

<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110814114/636a544e9c7e80680e0523a2jpeg.jpg" alt="" width="1500" height="1192"/>Mughlai food, or the food of the Mughal emperors of India, is known to be rich, spicy and meaty. Though Mughlai cuisine is known for its meat dishes, Kakori at Soaltee Crowne Plaza is also making an effort to cater to vegetarians.The restaurant has brought in chef Hardev Saini, who adds even more exotic flavours to the menu. His platter of vegetarian appetisers is, well, appetising: beginning with Alu Nizashe. Whole potatoes are peeled and roasted, and served on skewers. Combined with yoghurt chutney and green chili chutney, the potatoes make for a crunchy start to the meal.Khumb kaju ki galawat tastes as exotic as it sounds. The little nuggets are made of mushroom and garnished with a cashew, but they look and taste very much like mutton. These minibytes go well with warki paratha, a rich, buttered flat bread. The veg kofta biryani is a pleasant surprise – a packet full of mild and delicious flavours that provide the full satisfaction of biryani minus the meat.You can savour all this and the more usual Mughlai cuisine from Lucknow at an ongoing  food festival at Kakori restaurant, famous for its north Indian dishes. While most Indian and Nepali food can be made at home, Mughlai cuisine is complicated to prepare and needs slow cooking over low heat for hours and sometimes days at a time.For meat lovers, Kakori offers the usual delights from Chef Hardev Saini. Gosht Seekh Gelafi, a type of minced chicken dish mixed with an array of aromatic spices, onion, coriander and capsicum, is a pure a burst of flavours when served with mint chutney. Kalmi Kebab is a classic tandoori chicken marinated with garlic, onion, cashew, yogurt and spices, and is so soft it melts in one’s mouth. Equally tender is Kundan Kaliyan, almost a typical mutton curry except cooked in brown onion and brown nuts, enhancing its flavour.Galouti (which literally translates as ‘soft’) Kebab is another lamb dish, this time based on minced meat marinated with ground spice powder. This delectable kebab with strong hints of green cardamom is often served with a tang of lime and coriander leaves. There is also an option of Keema paratha for those who would like to go for Mughlai’s complete non-veggie experience.But the highlight of the meal has to be Kakori’s dessert selection, which we were pleasantly surprised to learn includes the unique mirch ka meetha (pictured above). Chili does not sound like a great option for dessert, but here the chef minces red capsicum finely, fries it and later adds the sweeteners, making a dish as rich and delicious as gajar ka halwa. In fact, it is so flavourful that one forgets it is made of capsicum.Kakori will be revising its menu after the festival, so several dishes that are most popular vegetarian dishes during the event will be incorporated into its menu. Food lovers can also enjoy soothing musical numbers with their meal as gazal performers croon nearby.Mughlai Food FestivalKakori, Soaltee Crowne PlazaUntil 31 August

Yes, Mughlai cuisine can be vegetarian

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108111152/636a35199c7e80680e048290jpeg.jpg" alt="" width="1000" height="998"/><figcaption>Photos: SHEILIN TEO</figcaption></figure>The <a href="https://archive.nepalitimes.com/page/Patan-town-as-a-museum-piece" target="_blank" rel="noopener">Patan Museum</a> is a must-visit among the draws of Kathmandu Valley: tastefully designed and informative, its curation is logical yet sensitive to the nuances of the richly-layered heritage and local traditions. Visitors can trace chronological lines in Nepal’s cultural history, and are guided to recognise stylistic themes in the faces of gods and goddesses and the iconography that they pass on the streets of the Valley’s old towns.Visitors get an introduction to the symbiosis of Hinduism and Buddhism in the Nepa civilisation. Besides the artifacts on display, the corridors provide an unassuming serenity, places of repose and leisure of rulers past. We see courtyards where the public would gather to celebrate, debate or venerate, and sense a graciousness, a deep attention to detail. And most striking: these are living traditions that carry on to the present day.Read also: <a href="https://www.nepalitimes.com/here-now/saving-kathmandus-past-for-the-future/" target="_blank" rel="noopener">Saving Kathmandu's past for the future</a>, Sonia Awale<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108111152/636a351b9c7e80680e048291jpeg.jpg" alt="" width="1250" height="1252">There is the bathing well, (tusha hiti) of King Siddhi Narasimha Malla in <a style="background-color: #ffffff; letter-spacing: 0.01em;" href="http://archive.nepalitimes.com/news.php?id=17399#.XKXurlUzaUk" target="_blank" rel="noopener">Sundari Chok</a> with its gilded garuda spout. Or, a large display of a gilded pair of the Buddha’s hands, ‘calling the earth to witness’, depicting the moment he attained enlightenment.In these days of quick-fix concrete and steel, visitors sense a dwindling appreciation of lingering around a water well, resting on a courtyard ledge, or leaning in to admire the intricate carvings of a temple’s eaves.Which is why it is important to accept the invitation to spend a day at the museum, to explore, to rest, to compose one’s impressions of the city, and even rekindle the divine spark with greenery, nourishing food and inspiring architecture.Monuments are kept alive by their relevance to the community. In Nepal, they have been maintained by devotion: annual rites and festivals that ensure places of worship are regularly tended to and repaired by devotees. In cases where monuments are given into state care, they have often fallen into disrepair.Luckily, the team led by <a href="http://archive.nepalitimes.com/article/nation/The-guardian-of-the-shadows-%20G%C3%B6tz%20Hagm%C3%BCller,3352" target="_blank" rel="noopener">Austrian architect Götz Hagmüller</a> that was given the charge to restore Patan Durbar in the 1990s, took to the task with an intention to turn the palace complex into a self-sustaining cultural institution, capable of withstanding not just natural shakeups but also political instability.In its modernisation into a world-class cultural treasure, the palace complex underwent a significant rearrangement to house not only artifacts, but a constant flow of people within what would once have been quiet, private quarters of the royal court. Amid the mostly faithful restoration of the palace to its Malla heritage, the Patan Museum also features a clutch of modern elements: new materials and motifs seamlessly worked into the intricate historical fabric of the East Wing’s Malla and <a href="http://archive.nepalitimes.com/article/Nepali-Times-Buzz/the-rana-reign-a-recap-of-history,3751" target="_blank" rel="noopener">Rana styles</a>. As part of the rearrangement, a graceful timber staircase leads from a new foyer to a stunning display of iconic tundaal: intricately carved timber struts featuring deities in various poses.The columns and capitals supporting the restored Rana-style wing are detailed in steel and timber, to clean modernist lines, and hold their own within the simple brick and white plastered detailing of the period. They also feature a postmodern take on the scrolls of old Newa capitals, reinterpreting the decorative art of traditions past, whilst acknowledging the architectural language of the restoration’s own timeline. At the Museum Café, new metal-roofed pavilions also feature similar modern detailing in timber, a graceful reminder within the new construction of its heritage.The restoration efforts that led to the establishment of Patan’s Royal Palace as a public museum in 1997 features modern twists on traditional motifs, designed in timber and steel by Hagmüller’s team. The clean lines and geometric postmodern interpretation of decorative Newa carving presents a nod to the architectural language of the restoration’s own timeline.Patan Museum8am-6.30pmCourtyards and access to the Museum Cafe are open 7am-6.30pm.Entry fees to the Museum:Foreigners: Rs1,000 (included in Patan entry fee)SAARC: Rs250Nepali Rs30Nepali Students Rs5 (with ID)<a href="http://www.patanmuseum.gov.np/" target="_blank" rel="noopener">http://www.patanmuseum.gov.np/</a>Read also:<a href="http://archive.nepalitimes.com/article/Nepali-Times-Buzz/In-perfect-harmony,3251" target="_blank" rel="noopener">In perfect harmony</a>, Sahina Shrestha<a href="http://archive.nepalitimes.com/news.php?id=15470#.XKXxaFUzaUl" target="_blank" rel="noopener">Ancient mordern</a>https://www.youtube.com/watch?v=ViWX21zLjVQ&amp;feature=youtu.be<h2>Heritage gastronomy</h2><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108111152/636a351f9c7e80680e048292jpeg.jpg" alt="" width="1250" height="833"><figcaption> </figcaption></figure>Ever since it opened more than 20 years ago, <a href="http://archive.nepalitimes.com/article/Nepali-Times-Buzz/patan-museum-updated,1304" target="_blank" rel="noopener">Patan Museum</a> has been a quiet sanctuary hidden away from the densely-packed city outside. And in a tranquil, leafy corner of the complex is an oasis within an oasis: the Patan Museum Café.Under new management by Dwarika’s Hotel, the restaurant offers a delectable selection of continental cuisine, as well as finessed pickings of Nepali and Asian dishes. The menu features healthy salads, brunch specialties, snacks and full-portioned meals, hinting at the raison d’être of the place: all-day dining, whether you choose to start, continue or end your day at the museum.Lush greenery reaches up to rooflines of weathered jhingati tiles. Artfully contained shrubs spread against the geometric curves of patterned brick and into dining nooks and inviting enclosures. Low-slung pavilions reminiscent of Patan’s many resting platforms (pati) provide shady private cubicles, as do cafe-style umbrellas dappled with shadowplay as the trees dance with the wind.Austrian <a href="http://archive.nepalitimes.com/blogs/thebrief/2016/06/15/gotz-hagmuller-awarded/" target="_blank" rel="noopener">restoration architect Götz Hagmüller</a> also transformed the Kaiser Café in the Garden of Dreams in Thamel into the popular destination it is today. It seems fitting, then, that both these treasured historic restorations now feature bars and cafés managed by Dwarika’s Hotel whose revenues contribute to the upkeep of the sites. Patan Museum Café now has a menu and service that places quality and consistency foremost.Read also:<a href="http://archive.nepalitimes.com/article/nation/The-guardian-of-the-shadows-%20G%C3%B6tz%20Hagm%C3%BCller,3352" target="_blank" rel="noopener">The guardian of the shadows</a>, Sebastian Gansrigler<a href="http://archive.nepalitimes.com/news.php?id=19497#.XKXvEFUzaUk" target="_blank" rel="noopener">Living in Bhaktapur the Austrian way</a><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108111152/636a35229c7e80680e048293jpeg.jpg" alt="" width="476" height="1024">Museum menuOrganic produce from Dwarika’s own organic farm in Dhulikel features on the cafe menu.Caprese saladCreamy buffalo mozzarella, organic tomatoes and torn holy basil, drizzled with rich, flavourful olive oil, and a selection of viscous balsamic or crisp white wine vinegar to liven the palate.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108111152/636a35259c7e80680e048294jpeg.jpg" alt="" width="1250" height="1671">Baked Jalkapur fish with quinoa and vegetable saladA sweet sticky sauce accentuates the mouthwatering caramelisation of a fried Jalkapur fillet, cooked to moist, breakaway softness. Soft quinoa and hearty vegetables complete the healthy ensemble.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108111152/636a35289c7e80680e048295jpeg.jpg" alt="" width="1250" height="938">Shrimp bisqueA rich bisque, perfectly sweet and buttery, with pieces of cooked shrimp and a hint of cream, garnished with a sprig of micro herbs.AffogatoA generous double shot of espresso with a double scoop of vanilla ice cream, served in style in a martini glass.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108111152/636a352c9c7e80680e048296jpeg.jpg" alt="" width="1250" height="1568"><figcaption> </figcaption></figure>Almond chocolate cakeA luscious log of nutty chocolate cake, smothered in rich chocolate ganache, accompanied by an assortment of fresh fruits and slivered almonds.Read also:<a href="https://www.nepalitimes.com/banner/nepoli-nepali/" target="_blank" rel="noopener">Napoli Nepali</a>, Kunda Dixit<a href="https://www.nepalitimes.com/here-now/northeast-indian-cuisine-is-a-hot-new-sensation-in-nepal/" target="_blank" rel="noopener">Northeast Indian cuisine is a hot new sensation in Nepal</a>, Sewa Bhattarai

Patan's museum piece

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

God’s own cuisine

The newly-formed Himalayan Art Council is set to launch Nepal’s National Art Protection Platform that seeks to preserve <a href="https://nepalitimes.com/banner/the-history-of-heritage">Nepal’s unique cultural heritage </a>using<a href="https://nepalitimes.com/here-now/artificial-censorship"> AI-powered tools</a>. The Council seeks to safeguard <a href="https://nepalitimes.com/banner/nepali-art-going-places">Nepali art works</a> from neglect, theft and counterfeiting as well as preserve existing artwork and celebrate living masters by giving them a cultural space to continue the <a href="https://nepalitimes.com/banner/sacred-survival">sacred art traditions</a>. "We are introducing a new digital platform designed to preserve, verify and elevate <a href="https://nepalitimes.com/banner/nepals-new-generation-of-alternative-artists">Nepal’s art for generations to come,</a>” says a statement from the Council, adding that the digital platform will use AI told for authentication and blockchain to keep track of works of art. Artists can now be protected by <a href="https://nepalitimes.com/multimedia/ayo-ai?fbclid=IwAR1uwmTVq4gUB70ljfRezjzukD9ArWXPuMnUikopeQ8PoiZMjicToPSwhKE&amp;=1">AI tools</a> that detect forgeries, identify their work even when unsigned, and ensure they receive proper recognition and credit. The archives will be searchable with translated inscription and interactive guides. Says curator Meena Lama: “AI and blockchains are tools that give us the power to detect fakes and identify unsigned paintings and track every piece. With these tools we can restore trust, secure authorship and give artists the dignity they deserve.”  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250514170544_2ab58f6313c0458f75114a692b0016bd9efb3b59d5f8f07f0da72e1e37b82f53.jpg" data-media-id="editor_6" data-image-id="20250514170544_2ab58f6313c0458f75114a692b0016bd9efb3b59d5f8f07f0da72e1e37b82f53" data-rendition-name="original" width="1300" height="1000" loading="lazy" alt="Artwork at the Traditional Art Exhibition at Patan Museum."> <figcaption>Artwork at the Traditional Art Exhibition at Patan Museum.</figcaption> </figure>  The Council is also holding an exhibition of Nepali cultural masterpieces with 50 historical <a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/Buzz-the-art,671">thangka and paubha </a>by past masters and <a href="https://nepalitimes.com/review/between-the-sacred-and-everyday">contemporary works by current artists</a>. This curated collection is a living tribute to <a href="https://nepalitimes.com/here-now/when-yaks-go-so-does-culture">Himalayan culture</a> with economic depictions of deities, mandala and sacred narratives. The exhibition at <a href="https://nepalitimes.com/multimedia/a-portal-into-patan-s-past-and-present">Patan Museum</a> also provides an opportunity to meet painters and custodians of art and culture. Read also: <a href="https://nepalitimes.com/review/golden-deities">Golden deities</a>, Sewa Bhattarai ‘The exhibition is only the first step in a long journey to ensure that Nepali art is no just seen but fully understood, <a href="https://archive.nepalitimes.com/article/nation/Narratives-of-Faith-and-Memory-Remembering-the-Lost-Sculptures-of-Kathmandu-exhibition,987">protected and remembered</a>,’ the Council says. Artist Kailash K Shrestha of Artudio has spent decades promoting thankha and paubha traditions because of their beauty and devotional meaning. But he also says artists are underpaid, exploited and ignored. He adds, “AI and blockchain are not just buzzwords, they are powerful tools that can protect Nepal’s artists from fraud, verify authenticity and build a permanent record of provenance.” Traditional Art Exhibition Till 17 May Patan Museum

Digital protection for Nepal’s art

India and Pakistan are twins separated at birth. Tensions between them have been at a hair trigger ever since independence and has erupted into full scale conflict at least four times in the past 80 years.
The 22 April terrorist attack in Kashmir that killed 25 Indian tourists and a Nepali citizen, threatens to escalate tension between the two nuclear-armed nations. India has squarely blamed Pakistan for the attacks, and Prime Minister Narendra Modi has given his military “operational freedom” to respond. Pakistan has said it has credible intelligence of an Indian military strike and its officials have promised a “full spectrum” response — a code for a <a href="https://nepalitimes.com/editorial/thinking-the-thinkable">nuclear retaliation</a>.
For Nepal, the killing of its national in the Pahalgam attack comes as another stark reminder that in conflicts from Afghanistan to Iraq, from <a href="https://nepalitimes.com/opinion/how-to-agree-an-armistice-in-ukraine">Ukraine</a> to Israel, <a href="https://nepalitimes.com/news/10-nepalis-from-one-town-fighting-in-ukraine">Nepalis are getting caught in the crossfire</a>. The last time full-scale fighting broke out between <a href="https://nepalitimes.com/opinion/peacemongers-at-india-pakistan-border">India and Pakistan</a> on Kargil in 1999, at least 22<a href="https://nepalitimes.com/here-now/india-s-trial-by-fire-for-soldiers-from-nepal?%27%5C%22="> Nepalis fighting for the Indian Army</a> were killed in action.
Three of Nepal’s immediate neighbours (China, India, Pakistan) have nuclear weapons, and they do not have good relations. With China supplying weapons, <a href="https://nepalitimes.com/editorial/war-and-warming">missile technology</a> and other support to Pakistan, this triangular friction could set off a regional conflagration.&nbsp;
<a href="https://www.nature.com/articles/s43016-022-00573-0" target="_blank">Research at Rutgers University</a> has calculated that even a week-long tactical nuclear exchange between India and Pakistan would throw up so much smoke and debris into the atmosphere that it would block out the sun for years, and lead to a collapse of the <a href="https://nepalitimes.com/news/grow-nourish-sustain-together-world-food-day">global food system</a>. This does not take into account the radioactive fallout that prevailing winds would blow up to <a href="https://nepalitimes.com/here-now/lives-on-the-line-in-the-himalaya">the Himalaya</a>, contaminating glaciers that are the sources of <a href="https://nepalitimes.com/here-now/saving-what-is-left-of-himalayan-rivers">Asia’s main rivers</a>.
The impact of <a href="https://nepalitimes.com/news/climate-breakdown-linked-to-thame-flood">climate breakdown </a>on High Asia was already ringing alarm bells about its <a href="https://nepalitimes.com/news/himalayan-icecap-melting-faster-than-thought">shrinking ice cap</a> reducing the dry season flow of water downstream. Water was going to be the next strategic commodity, geopolitical experts warned, and the next wars in Asia would be over water.
That water war is already happening. India retaliated to the Kashmir attack by suspending the <a href="https://www.nytimes.com/2025/04/24/world/asia/india-pakistan-indus-waters-treaty.html" target="_blank">Indus Waters Treaty</a> of 1960 mediated by the World Bank that has withstood at least three wars between India and Pakistan. The treaty gives India control over the three eastern tributaries of the Indus (<a href="https://en.wikipedia.org/wiki/Beas_River" target="_blank">Beas</a>, <a href="https://en.wikipedia.org/wiki/Ravi_River" target="_blank">Ravi</a> and <a href="https://en.wikipedia.org/wiki/Sutlej" target="_blank">Sutlej</a>), while Pakistan got water from the Indus and two of its western tributaries (<a href="https://en.wikipedia.org/wiki/Indus_River" target="_blank">Indus</a>, <a href="https://en.wikipedia.org/wiki/Chenab_River" target="_blank">Chenab</a> and <a href="https://en.wikipedia.org/wiki/Jhelum_River" target="_blank">Jhelum</a>.
Pakistan was assured of 70% of the annual flow, and India could use a reasonable amount of water for<a href="https://archive.nepalitimes.com/news.php?id=15231"> irrigation and hydropower</a>. &nbsp;Within days of its threat, India stopped water flowing down to Pakistan from the Chenab river and is reportedly preparing to do the same on the Jhelum.
The sabre-rattling has reached a crescendo. Besides threats and counter-threats there are also symbolic drills, with the Indian Air Force practicing landing on an expressway in Uttar Pradesh by its Rafale, Su-30 and Jaguar fighter jets to demonstrate ‘operational readiness’. In response Pakistan test-fired its Abdali ballistic missile that can carry a nuclear warhead and has a range of 450km.&nbsp;
The danger is that with ultra-nationalist rhetoric and the beating the war drums by both sides, India’s government and Pakistan’s military may have to ‘do something’ to appease domestic public opinion. But any tactical strike, an artillery exchange, or territorial incursion could quickly escalate out of control.
Expecting an Indian retaliation for the Pahalgam killings, Pakistan is using<a href="https://nepalitimes.com/opinion/interfaith-collaboration-for-nuclear-disarmament"> nuclear deterrence </a>and warning of “catastrophic consequences”. The two neighbours came close to a nuclear exchange in 2019 after an attack on the Indian military in Kashmir, and prompt international intervention led by the United States cooled tensions.&nbsp;
This time, the <a href="https://nepalitimes.com/news/trump-shock-wave-hits-nepal">Trump administration</a> is too distracted and not as engaged. Pakistan has denied it was responsible for the terrorist attack and called on Washington to stop a possible Indian retaliation. India and Pakistan have stopped overflights by each other’s airlines, and some international carriers have even stopped flying over Pakistan fearing an air war.
Washington, Beijing, the UN and the EU have all urged restraint. Iran, which has good relations with both India and Pakistan has sent its foreign minister to urge both countries not to go into a tit-for-tat war. Iran has its own nuclear flashpoint to worry about with tensions in Israel, &nbsp;Yemen and Syria.
India and Pakistan both share similar problems of joblessness, <a href="https://nepalitimes.com/here-now/why-nepal-s-poverty-rate-is-stuck">poverty </a>and <a href="https://nepalitimes.com/here-now/climate-change-new-threat-to-nepal-s-rhinos">environmental threats</a>. Neither side needs the threat of a senseless war, and we in the neighbourhood do not need it either.&nbsp;
Kunda Dixit
This Editorial is brought to you by <a href="https://nepalitimes.com/" target="_blank">Nepali Times</a>, in collaboration with <a href="https://inpsjapan.com/en/" target="_blank">INPS Japan</a> and <a href="https://sgi-peace.org/" target="_blank">Soka Gakkai International</a>, in consultative status with UN ECOSOC.

Nukes in the neighbourhood

Most Nepalis thought they had seen the last of it after <a href="https://nepalitimes.com/news/11-56-25-april-2015-wkc9q2an">the 25 April 7.8 magnitude </a>earthquake ten years ago. But the Himalaya had more surprises in store. On 12 May, another 7.3 magnitude tremor that some said was an aftershock, but was strong enough to itself be a major earthquake, struck Dolakha.&nbsp; Not many people had heard of Singati till then — a cluster of houses by the Tama Kosi River along a narrow gorge that is the roadhead to Rolwaling Valley.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250508110520_57b6e316656851f71eca56ca6f98d9bbcc820c1a00d62af3c990725b4361244d.jpg" data-media-id="editor_1" data-image-id="20250508110520_57b6e316656851f71eca56ca6f98d9bbcc820c1a00d62af3c990725b4361244d" data-rendition-name="original" width="1000" height="1500" loading="lazy" alt="Climate magnifies earthquake risk in Nepal village NT"> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250508110520_016534fb2b6a79957402281cda768efb83a146786377e39e11df3e251d37159e.jpg" data-media-id="editor_2" data-image-id="20250508110520_016534fb2b6a79957402281cda768efb83a146786377e39e11df3e251d37159e" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Climate magnifies earthquake risk in Nepal village NT"> </figure>  It was here that dozens were killed on 25 April in the first earthquake. Hundreds of <a href="https://archive.nepalitimes.com/article/nation/Singati-rising-from-rubble-rebuilding,3703">Singati survivors</a> had lined up for food and relief supplies in the morning of 12 May when the second earthquake triggered a rock slide that buried a nearby camp. At least 50 people were killed. &nbsp; Three hours later, a US Marine Corps UH-1Y Venom helicopter landed in a nearby cornfield to pick up the wounded, and flew off. The aircraft lost contact with air traffic control in Kathmandu and its wreckage was located high on Kalinchok four days later. Six American servicemen, two Nepal Army soldiers, and five wounded civilians from Singati were killed. Today, Singati bears little physical scar of the multiple tragedies that struck the town ten years ago. Most <a href="https://nepalitimes.com/multimedia/bungamati-builds-back">houses have been rebuilt</a> as urban-style concrete structures, and Singati has become an economic hub on the road leading up to several hydropower plants and a<a href="https://nepalitimes.com/banner/off-the-beaten-trek-in-nepal"> popular trekking destination</a>.&nbsp; The town looks less like a village and more like a suburb of the Dolakha district headquarter of Charikot, 47km away.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250508110520_196f341d1df1403ba133e5dfeb837eec20d7cbcb4c8c56b17cc5598810de5df2.jpg" data-media-id="editor_6" data-image-id="20250508110520_196f341d1df1403ba133e5dfeb837eec20d7cbcb4c8c56b17cc5598810de5df2" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Climate magnifies earthquake risk in Nepal village NT"> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250508110524_ae66c4a92430f67db51b5e11e017059eedfbac4cb18c8e073f2a50cca1fe904e.jpg" data-media-id="editor_7" data-image-id="20250508110524_ae66c4a92430f67db51b5e11e017059eedfbac4cb18c8e073f2a50cca1fe904e" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Climate magnifies earthquake risk in Nepal village NT"> </figure>  “The demand for construction material, cement, iron rods and bricks peaked after the earthquakes,” says Suresh Khadka, who owns a hardware business here and now supplies material to the 456MW Upper Tama Kosi hydropower project that is undergoing repairs after it was damaged by a landslide last year. The demand for cement boomed since most residents believe, not necessarily correctly, that <a href="https://nepalitimes.com/banner/in-a-disastrous-state">cement houses are safer</a>. Although Khadka did well selling construction material after the earthquake, he worries that most new structures do not follow seismic-resistant building codes.&nbsp; The construction boom financed by bank loans has in turn forced many from Singati to <a href="https://nepalitimes.com/banner/making-overseas-migration-better">migrate overseas for work</a> so they can service their debt.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250508110524_50caa4530bd5ff9120cf7ab70a62173846d337ef448ff8bac339f3faa375a9e2.jpg" data-media-id="editor_10" data-image-id="20250508110524_50caa4530bd5ff9120cf7ab70a62173846d337ef448ff8bac339f3faa375a9e2" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Climate magnifies earthquake risk in Nepal village NT"> <figcaption>Suresh Khadka</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250508110520_ef8b7d3993fc3b5df852bbf952feb3fbabc96d6883b0d5eb74ee5c60f4123b83.jpg" data-media-id="editor_11" data-image-id="20250508110520_ef8b7d3993fc3b5df852bbf952feb3fbabc96d6883b0d5eb74ee5c60f4123b83" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Climate magnifies earthquake risk in Nepal village NT"> <figcaption>Phu Doma Sherpa (right)</figcaption> </figure>  “My family had no choice but to borrow money to rebuild our home since the government compensation was not enough, and ten years later we are still paying off the loan,” says Phu Doma Sherpa, 60. Because of the shortage of qualified masons and proper seismic engineering, <a href="https://nepalitimes.com/here-now/structural-problems">many of the buildings are of questionable building standards </a>and the traditional architecture has been abandoned, admits Kul Bahadur Budathoki, deputy chair of the municipality. “But these buildings were more expensive than what the government grants could cover, many people here are heavily in debt and the men have <a href="https://nepalitimes.com/here-now/every-day-is-closer-to-pay-day">migrated to the Gulf to pay their loans</a>,” Budathoki says.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250508110520_32f89e97b7e757fc9286c0bbb671f48ea8d4468e9634fa646d7247c650ad8480.jpg" data-media-id="editor_14" data-image-id="20250508110520_32f89e97b7e757fc9286c0bbb671f48ea8d4468e9634fa646d7247c650ad8480" data-rendition-name="original" width="1501" height="1079" loading="lazy" alt="Climate magnifies earthquake risk in Nepal village NT"> <figcaption>Kul Bahadur Budathoki</figcaption> </figure>  Singati is in a multi-hazard zone. The <a href="https://archive.nepalitimes.com/article/nation/Singati,3091">12 May 2015 earthquake </a>could have led to the collapse of Nepal’s largest glacial lake, <a href="https://nepalitimes.com/here-now/stairway-to-heaven">Tso Rolpa</a>, upstream. Due to global warming, the glacier has turned into an expanding lake 3.5km long, and its collapse would have unleashed a catastrophic Himalayan tsunami down the Tama Kosi Valley, with Singati directly in its path. Singati has literally risen from the ashes of 2015, with its residents beginning to recover from the trauma and financial toll. But it is not out of danger as <a href="https://nepalitimes.com/news/climate-breakdown-linked-to-thame-flood">climate breakdown </a>magnifies the risk from future earthquakes.

Climate magnifies earthquake risk in Nepal village

The streets of Patan are alive this month with lavender jacaranda trees under rain-washed skies as <a href="https://nepalitimes.com/banner/the-red-god-rises-again-in-patan">the chariot of Rato Matsyendranath</a> is pulled across town. This is the festival of the rain god, and inevitably the heavens opened up and pre-monsoon showers pelted the chariot as it started being pulled in Pulchok last week. Thousands of devotees, onlookers and the chariot procession organisers thronged the streets on the first day last week. The rhythmic cymbals and drums exuded a vibrant energy as the enormous four wheels turned and the chariot lurched.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025051007050_81df97744db16f732a419dc1f1579d235ce3df37642b078f50b83bd4bd026688.jpg" data-media-id="editor_1" data-image-id="2025051007050_81df97744db16f732a419dc1f1579d235ce3df37642b078f50b83bd4bd026688" data-rendition-name="original" width="1000" height="1503" loading="lazy" alt="Divine chariot"> </figure>  The<a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/Red-rain-god,3141"> red rain god</a> has Hindu and Buddhist antecedents, alternatively called Bungadya and<a href="https://nepalitimes.com/here-now/kathmandu-s-gravity-defying-chariot-festival"> Karunamaya</a> — reflecting Kathmandu Valley’s syncretic mixture of the two religions.&nbsp; “Bungadya is a profoundly <a href="https://nepalitimes.com/opinion/12-full-opinion/marketing-the-intangible">intangible form of heritage</a>,” explains heritage expert Monalisa Maharjan. “It embodies traditional knowledge,<a href="https://nepalitimes.com/multimedia/reviving-nepal-s-craft"> artisanal skills passed down through generations</a>. Local communities and specific families have specified roles in being custodians of the heritage, ensuring their survival over the centuries.” There are many legends and stories about this annual tradition. Lichhavi king Narendra Dev is supposed to have brought Rato Matsyendranath from Assam to Kathmandu Valley to convince Guru Gorakhnath to lift a spell that created a two-year drought in Kathmandu.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250510050520_347a9a398f8a9abc4a7fb4e2774fde8264cccbdce8bdab23851ab3f0e73c3e8a.jpg" data-media-id="editor_6" data-image-id="20250510050520_347a9a398f8a9abc4a7fb4e2774fde8264cccbdce8bdab23851ab3f0e73c3e8a" data-rendition-name="original" width="1503" height="1000" loading="lazy" alt="Divine chariot"> </figure>  Matsyendranath was Gorakhnath’s mentor, and upon seeing him, the serpents were released, unleashing the rains. The chariot festival honours the return of this life-giving rain. The deity is seen as an icon for thriving agriculture, t<a href="https://nepalitimes.com/here-now/before-the-next-monsoon">he arrival of monsoon</a> showers, and the welfare of the community. Read also: <a href="https://nepalitimes.com/opinion/the-reign-of-the-god-of-rain">The reign of the god of rain</a>, Vidhu Prakash Kayastha Till this day, the Rato Matsyendranath festival is no ordinary celebration. Patan does not sleep for a month as the chariot is pulled through various neighbourhoods. It unfolds at a state level with the president (formerly the king) attending the climax of the Bhoto Jatra in Jawalakhel later this month.&nbsp; The intergenerational transmission of tradition is unique in the world, and the reason the festival is one of the most vibrant cultural expressions that thrives despite inroads of modernity. The other unique aspect is that it is a transnational festival, binding Patan with Guwahati in the Indian state of Assam.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025051005058_8bc685ada13045d863b28e3eed91c931da2b510714586af6fd7eb5d1e298a24a.jpg" data-media-id="editor_9" data-image-id="2025051005058_8bc685ada13045d863b28e3eed91c931da2b510714586af6fd7eb5d1e298a24a" data-rendition-name="original" width="1000" height="1503" loading="lazy" alt="Divine chariot"> </figure>  “Unlike Nepal, where the deity commands grandeur and devotion, many in Assam are unaware of Rato Matsyendranath,” says Khagen Sharma of Gauhati University, which convened <a href="https://nepalitimes.com/news/nepal-assam-connection-revived">a symposium in February in Guwahati on the rain god</a>. Attending was a delegation led by Lalitpur Mayor Chiribabu Maharjan, organisers of the festival, and builders of the chariot. After the symposium, a committee was formed to explore and revive the tradition in Assam as well. Although the team had planned to visit Nepal this month, logistical challenges delayed the trip. Still, there are plans to build a Guru Matsyendranath statue in Assam to reestablish regular worship practices in the Guwahati shrine.&nbsp; The vines used to build the chariot in Patan are sourced from the jungles of Assam. But Sharma notes that in recent years unclear regulations have blocked the official import of the vines, although they are still brought to Nepal informally. The <a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/makers-of-machhindranath,2204">chariot making</a> has also had a taste of modernisation in recent times. In the past, even a single nail or piece of steel was avoided. But over time, the wooden structure, particularly the shaft between the wheels, has been replaced with bronze. When that too proved unstable, metal clamps were introduced, which have become a pragmatic compromise.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250510050524_b2a819a5791612f14c81d30fc393dbd3f99f0c64b90a9110e8b0855d944bfa93.jpg" data-media-id="editor_12" data-image-id="20250510050524_b2a819a5791612f14c81d30fc393dbd3f99f0c64b90a9110e8b0855d944bfa93" data-rendition-name="original" width="1500" height="998" loading="lazy" alt="Divine chariot"> </figure>  Another welcome change is the focus on safety. Builders climbing the chariot’s tower now wear harnesses and there are efforts in crowd control. The most visible change in recent years has been the involvement of Patan’s enthusiastic youth in the festival — the tradition is now passing to a new generation. Says Matsyendranath expert Vidhu Kayastha: “There is more energy, the young people in red t-shirts this year were very organised, these modern touches aren’t diluting our culture, they’re keeping it alive in new forms.” He adds, “We are <a href="https://nepalitimes.com/here-now/searching-for-a-homeland-away-from-home">reconnecting with our roots</a>, we have more resources, more awareness than ever before. We must not be swept away by western values that may not serve us, and in some ways, cause more harm than good. We must revive our own culture.”&nbsp;

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