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

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Northeast Indian cuisine is a hot new sensation in Nepal

<figure><img width="640" height="960" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108101144/636a25a29c7e80680e0439d2jpeg.jpg" alt=""/><figcaption>All photos: SIKUMA RAI</figcaption></figure>Originally from India, crafted with a French twist, made in the US, and served in Nepal. It is the award winning franchise restaurant <a href="https://www.facebook.com/LeMirchKathmandu/" target="_blank" rel="noopener">Le Mirch</a>, continuing to do what it does best here in Kathmandu.This February, the fusion restaurant completes its second year in Nepal, and with it brings along more new dishes full of subtleties and surprises. <figure><img width="640" height="427" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108101144/636a25a49c7e80680e0439d3jpeg.jpg" alt=""><figcaption> </figcaption></figure>If you had never thought of eating chicken or paneer tikka for salad then let’s start the journey from here. The strong flavour of a tikka is accompanied by creamy avocados, green leaves and a touch of olive to make a healthy bite. Nothing here is too much or too little, not even the pieces of chicken or paneer. But if you still want Les Epinards, the classic salad of crunchy fried baby spinach, dates, almonds, yogurt, chili and cilantro, it is yours too.Next is the staple Nepali dish, the momo. Here, Le Mirch has decided to have fun with the dumplings by putting it inside the tandoor and coating it with bold malai or tikka spices. By the look of it, six pieces might seem more than enough, but they leave your taste buds craving for more. <figure><img width="640" height="427" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108101144/636a25a79c7e80680e0439d4jpeg.jpg" alt=""><figcaption> </figcaption></figure>Another local food that has made its way to this sophisticated menu is the Newa item chicken chhoila with beaten rice. You might think they have twisted this one too, but no, it has the exact flavour of the cuisine, including that of the fresh mustard oil. Lunch set at Le Mirch starts at Rs375, including all taxes and a bottle of Coke.Read also: <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/">Could Nepali cuisine go global?</a>, Thomas Heaton<a href="https://www.nepalitimes.com/banner/nepalis-binge-on-junk-foods-the-west-rejected/" target="_blank" rel="noopener">Nepalis binge on junk foods the West rejected</a>, Duksangh SherpaIf you are here for dinner, make space for the main course, of course. Pecan Crust Salmon, Rack O’lamb and Mirch Shank are the signature dishes, which have come all the way from the <a href="https://lemirch.com/" target="_blank" rel="noopener">main restaurant in DC</a>. The kitchen uses all Halal meat to not leave any guests disappointed. Also try Shrimp Mad-Rush, as Chef Ajay Pudasaini knows what he is doing to his seafood very well.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108101144/636a25aa9c7e80680e0439d5jpeg.jpg" alt="" width="1000" height="667">                     Shrimp Mad-Rush with naan<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108101144/636a25ac9c7e80680e0439d6jpeg.jpg" alt="" width="1000" height="667">                   Mushroom chiliFor all vegetarians out there, the extensive à la carte menu at Le Mirch also incorporates a whole page dedicated to dishes of chickpeas, okra,cauliflower, tofu, paneer, peas, greens, potatoes and many more to go with basmati rice, biryani, roti or naan. Here you will find most of the dishes integrated with fresh ingredients and herbs, especially curry leaves.At Le Mirch, Chef Pudasaini combines the bold and exciting flavors of India, which he learnt during his time in Bombay, with the sophistication and elegant presentation that he perfected by learning from Michelin Star Chefs. The experience is accompanied by a collection of contemporary art and creative interior design of the restaurant to give guests a one-of-a-kind and wholesome experience.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108101144/636a25b09c7e80680e0439d7jpeg.jpg" alt="" width="1000" height="667"><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108101144/636a25b39c7e80680e0439d8jpeg.jpg" alt="" width="1000" height="667">Le Mirch 11am-10pm, Labim Mall, Patan, (01) 5527437Read also: <a href="https://www.nepalitimes.com/review/diverse-and-delightful-feast/" target="_blank" rel="noopener">A diverse and delightful feast</a>, Sikuma Rai <a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/review/a-new-chimney/" target="_blank" rel="noopener">A new Chimney</a>, Sikuma Rai

Indo-French-American with Nepali twist

<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714118/636903d59c7e80680e037ce7jpeg.jpg" alt="" width="1000" height="667"/>Soaltee Crowne Plaza is hosting the annual ‘Uttar Dakshin Food Festival’, at its Indian restaurant Kakori. Offering finely selected dishes to bring the flavours of the Northern and Southern native India, the food festival aims to enhance the gastronomic delight for its guests.The two-week festival was inaugurated by Indian Ambassador Manjeev Singh Puri on 16 August. The menu at the festival offers a wide variety of rich non-vegetarian and vegetarian food from North and South India, till 27 August.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714118/636903d79c7e80680e037ce8jpeg.jpg" alt="" width="1000" height="667"><figcaption>All photos: MONIKA DEUPALA</figcaption></figure>The North Indian menu has dairy and cheese items such as Pati dum paneer, Rajasthan kofte, Chingari and Peshwari dal, while the South cuisine touches more intense flavours and spices like Kozhi varutha curry, Kaikari porial and Chettinad vegetables. The juicy and savoury meat items can be combined with roti, rice, biryani and parantha, alongside special chutneys.The confectionary course has a mix of popular North and South desserts like kulfi, halwa and payasum. Celebrate the gastronomy tradition of whole India at the restaurant.16-27 August, 7-10:45pm, Kakori, Soaltee Crowne Plaza, (01) 4273999<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714118/636903d99c7e80680e037ce9jpeg.jpg" alt="" width="640" height="427"><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714118/636903dc9c7e80680e037ceajpeg.jpg" alt="" width="640" height="427"><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714118/636903de9c7e80680e037cebjpeg.jpg" alt="" width="640" height="427"><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714118/636903e19c7e80680e037cecjpeg.jpg" alt="" width="640" height="427">

Soaltee’s Uttar Dakshin feast

<figure><img width="1000" height="667" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902ef9c7e80680e037c92jpeg.jpg" alt=""/><figcaption>Masala Chai granite</figcaption></figure>When we think of Indian cuisine, we think of spicy and greasy curries, the taste is so rich that it leaves us wanting more. But we dare not indulge too much lest we upset our full stomach!If you are the kind of person who avoids Indian food for these reasons, then <a href="https://www.yakandyeti.com/">Hotel Yak &amp; Yeti</a> has a perfect alternative for you. It is not Chinese, Sri Lankan, or Afghan cuisine. It is Indian, but with a surprising twist.Sunrise Restaurant at the Yak and Yeti is hosting ‘Epicurean Extravaganza – The Taste of India’, where Executive Chef Sagar Singh Rawat and his team prepare a special nine-course Indian dinner. And the menu is not your regular chicken tandoori, butter chicken, and paneer masala.“We wanted to give our customers the taste from different parts of India, from Peshawar to Panjab, Awadh to Hyderabad. But we also wanted to make it modern”, explains chef Rawat. “So we have given a twist to traditional dishes by playing with forms, textures, presentation and technique, while staying true to the taste element. So, what you normally have as a curry is not necessarily presented as curry!” <figure><img width="1000" height="667" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902f29c7e80680e037c93jpeg.jpg" alt=""><figcaption>Achari papad paneer</figcaption></figure><figure><img width="640" height="427" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902f59c7e80680e037c94jpeg.jpg" alt=""><figcaption>Bhatti ka murg and Nimodi fish tikka</figcaption></figure>True to their words, the chef and his team have turned every heavy dish into a delicate, mild and elegant one without spoiling its essence!The dinner menu has two options, vegetarian and non-vegetarian, each with nine courses. Now, do not get overwhelmed by the number of courses—the portion of each dish is bite sized. However, after the ninth dish, which is a dessert, you feel neither hungry nor too stuffed. With 10 years of experience in 35 countries around the world, the chef knows exactly what he is serving and to whom.“Over nine courses we want to offer an experience of the finest dishes from Indian cuisine, presented with a twist. I think it is better experienced than described in words”, says the Chef.Read also: <a href="https://www.nepalitimes.com/business/dus-din-dilli-ke/">Dus Din Dilli Ke</a>, Sikuma Rai<a href="https://www.nepalitimes.com/business/arniko-lunch-for-executives/">Arniko lunch for executives</a>, Sikuma Rai <figure><img width="1000" height="667" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902f79c7e80680e037c95jpeg.jpg" alt=""><figcaption>Kesari murg basam ka shorba</figcaption></figure><figure><img width="1000" height="667" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902fa9c7e80680e037c96jpeg.jpg" alt=""><figcaption>Dahi hara salad</figcaption></figure>The team of chefs at Sunrise Restaurant believes in promoting the art and importance of global gastronomy. In the past years, the hotel had carried out similar food campaigns during Nepali New Year 2075, Chinese New Year 2018, Gout de France, Sri Lankan Food Festival, and Mango Mania.With the renovation of the hotel's Chimney Restaurant, and a fresh and creative approach, Chef Rawat plans to create more buzz, especially among young Nepalis, throughout his time in the city.Epicurean Extravaganza - The Taste of India3-4 August, 6:30-10:30pm, Sunrise Restaurant, Hotel Yak &amp; Yeti, Darbar Marg, Rs2,250 <figure><img width="640" height="427" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902fd9c7e80680e037c97jpeg.jpg" alt=""><figcaption>Nali nihari with Dal makhni and Butter naan</figcaption></figure><figure><img width="640" height="427" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902ff9c7e80680e037c98jpeg.jpg" alt=""><figcaption>Nimbu gosht dum biryani</figcaption></figure><figure><img width="1000" height="667" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636903029c7e80680e037c99jpeg.jpg" alt=""><figcaption>Shahi tukda. All photos: SIKUMA RAI</figcaption></figure>

Indian fine dining

https://youtu.be/DMUFXGzaWRkAs you walk through an entrance resembling India Gate accompanied by the strains of street music, you will be refreshed by a clay cup of Chaas or Lassi. Further in you will find a miniature version of Chandni Chowk, also famously known as the Street Food Capital of India.Delhi’s food culture is an amalgam of Mughlai, Persian, and North Indian cuisine and the ‘<a href="https://www.facebook.com/events/2201606233400669/">Dus Din Dilli Ke’</a> (Ten Days of Delhi) food festival does not miss any of these. The 10-day culinary extravaganza at <a href="https://www.hyatt.com/en-US/hotel/nepal/hyatt-regency-kathmandu/kathm/dining">The Cafe in Hyatt Regency Kathmandu</a> that starts Friday offers an unlimited buffet of scrumptious delicacies from Delhi till 24 June.Santosh Kumar Koradi, the Executive Chef at Hyatt Regency Kathmandu, was born in South India but was brought up in the North. While he openly admits to succumbing to the fusion side of Indian cuisine, Koradi always felt a sense of belonging towards the food on the streets of India. So when he got an opportunity to showcase Indian cuisine in Kathmandu, he passionately went for what he loves: Delhi’s authentic street food.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107111148/6368e2fd9c7e80680e03335ajpeg.jpg" alt="" width="1000" height="667"/><figcaption>Chicken Tandoori. Photo: BIKRAM RAI</figcaption></figure>Give yourself a royal treat, as you choose from the varieties of beloved paranthas brought straight from Delhi’s famous Paranthe Wali Galli. Or if you want to feel like Bollywood actors who reportedly visit Old Delhi’s narrow streets for spicy and crunchy treats, there will be a separate counter for chaats and golgappas as well.“We have had numerous food festivals before on a monthly basis, but this one is completely different, and on a much larger scale. We have been planning it for six months and preparing the ingredients for 15 days prior to the event,” says Koradi. “We have four hours of splendid buffet with more than 100 Indian dishes.”Read also: <a href="https://www.nepalitimes.com/banner/martial-art-to-momo/">Martial arts to momo,</a> Sikuma RaiThe festival brings together more than 100 masala-enriched and lip smacking food items from a city that is a melting pot of ethnicities, with treasured recipes passed down through the centuries. Myth has it that butter chicken or murgh makhani in Hindi was accidentally created by the three founders of Moti Mahal in Delhi when they tossed Tandoori Chicken in tomato gravy, rich in butter and cream, by mistake.But your encounter with the Butter Chicken here at the festival won’t be accidental. The dish is Chef’s favourite, and chances are he might make extra effort on it. Combine it with Rumali Roti, another favorite of the Chef, and you will end up with a hearty meal.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107111148/6368e2ff9c7e80680e03335bjpeg.jpg" alt="" width="640" height="480"><figcaption> </figcaption></figure>Kebabs and Biryanis are an integral part of Delhi’s Mughlai cuisine. If you are confused by the mind-boggling variety, Chef Koradi will give you a crash course on their history and preparation methods. It may make your decision even more difficult, but will surely make your indulgence more informed.And vegetarians also have reason to cheer with dishes like Lal Paneer Tikka, Bhutte ke Kebab, Dal Makhani, Baigan ka Bharta, Mutter Paneer, etc. Delhi’s renowned creamy, milky and nutty sweets like Kesar rasamalai, Phirni, Jalebi etc have a separate counter in the restaurant. Make sure you watch what you eat and leave some room for desserts.Read also: <a href="https://www.nepalitimes.com/business/arniko-lunch-for-executives/">Arniko lunch for executives</a>, Sikuma RaiWith a team of 57 chefs from the Rox Restaurant, Banquet Team and The Cafe, Chef Koradi is commander-in-chief of what promises to be foodie heaven. For those who haven’t yet been to Delhi, here is your chance to taste it.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107111148/6368e3029c7e80680e03335cjpeg.jpg" alt="" width="640" height="853"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107111148/6368e3069c7e80680e03335djpeg.jpg" alt="" width="640" height="853"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107111148/6368e3089c7e80680e03335ejpeg.jpg" alt="" width="640" height="853"><figcaption> </figcaption></figure>Dus Din Dilli Ke15-24 June, 6:30-10pmThe Cafe, Hyatt Regency KathmanduBouddha, (01) 5171234Rs2,200 (excluding taxes)

Dus Din Dilli Ke

Architecture can be a powerful agent of change, shaping not just spaces but the way people live, connect, and experience the world.&nbsp; For Nepal, which is <a href="https://nepalitimes.com/banner/natures-fragile-gift-to-nepal">gifted by nature</a> and rich in <a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/ambassador-fund-cultural-preservation-nepal,2092">cultural heritage</a>, &nbsp;reviving rural architecture with modern amenities could hold the key to more <a href="https://nepalitimes.com/here-now/what-sustainable-tourism-means-in-practice">sustainable tourism </a>that benefits local people more. “<a href="https://nepalitimes.com/banner/bayalpata-hospital-in-nepal-wins-global-design-award">Design and architecture</a> are amazing tools to create a unique experience for visitors,” says Spanish architect Tomeu Esteva of Esteva i Esteva Architecture Studio. “Difficult destinations have beautiful hotels with design and comfort.” Esteva was in Kathmandu with his colleagues at an event organised by the Spanish Honorary Consulate at Dwarika’s Hotel last week to showcase buildings which Nepali architects can adapt with local material and design inputs.&nbsp; Rural architecture holds a unique significance: it is more than a shelter and must reflect <a href="https://nepalitimes.com/here-now/inking-an-idenity">local identity, culture</a> and <a href="https://nepalitimes.com/here-now/saving-humla-from-heritage-loss">heritage</a>. An area’s natural and cultural harmony can be upset by <a href="https://nepalitimes.com/here-now/protecting-protected-areas-from-infrastructure?fbclid=IwAR1wK0MDFlFST_2EYb3f54LS4-fPt6rYfLG1DJ1JaQsU3w8-ezyXIxGOqzk">poorly planned development</a>, speakers at the event said, but the environment can be improved and revitalised by well-integrated structures.&nbsp; Another Spanish architect, Belen Moneo, has designed hotels at elevations of 3,700m in her home country Spain that supply natural spring water spas. “<a href="https://nepalitimes.com/banner/lost-in-reconstruction">Creativity in construction</a> must be encouraged. Rural architecture always shows possibilities of what we can do better,” Moneo explains, adding that designs must enhance <a href="https://nepalitimes.com/opinion/the-healing-power-of-nature">the beauty of nature</a> and give a natural feel at a time when steel, glass and cement dominate <a href="https://nepalitimes.com/here-now/rebuilding-kathmandu-after-the-1934-quake">urban design</a>.&nbsp; This is why the <a href="https://nepalitimes.com/here-now/weaving-nature-into-craft">use of natural products</a> such as bamboo, local timber, straw and rammed earth are in demand from customers who want a fresh eco-friendly look encouraged in construction of rural architectural structures. The demand for boutique hotels has increased world over, with &nbsp;more and more tourists favouring aesthetics, experience and comfort over price. While creativity is an important part of <a href="https://nepalitimes.com/here-now/architecture-for-mountains">construction and architecture</a>, incentives to build and use <a href="https://archive.nepalitimes.com/article/nation/Building,370">rural construction materials</a> still remain minimal, and Moneo emphasises the significance of design and execution.&nbsp; Esteva helped design the Vana Retreat in Dehradun that kept the natural environment in focus, with the structure giving an elaborate aesthetic experience to visitors. Another example is Hotel Las Mercedes in the Dominican Republic which was designed and constructed by Moneo and the company she co-founded Moneo Brock, respecting and revaluing the traditional architecture of the area. Hotels providing such experience could attract tourists and revenue. The Spanish ambassador to Nepal Juan Antonio March Pujol said, “The role of architecture and architects in developing tourism is crucial, not only in urban areas but rural settings as well.”&nbsp; The concept of rural boutique hotels gained traction in Spain during the 1990s, particularly in regions like Majorca with economic and environmental sustainability as the main focus. In Nepal <a href="https://nepalitimes.com/opinion/12-full-opinion/guiding-nepal-s-tourism-industry">the tourism industry</a> directly employs about 1 million people, and makes up about 8% of the country’s GDP. In Nepal, the stone homes of <a href="https://nepalitimes.com/news/reviving-himalayan-vulture-and-culture">Mustang and Manang</a>, bamboo and mud structures of <a href="https://nepalitimes.com/here-now/the-tarai-s-shrinking-forests">the Tarai</a>, and the Kathmandu Valley’s terra cotta tile skylines, graceful temples, and tranquil bahal courtyards are all examples of <a href="https://nepalitimes.com/here-now/nepal-s-traditional-seismic-resistant-designs">Nepal’s traditional architecture</a>.&nbsp; Nepali architect Sarosh Pradhan has been working for the past eight years on the Brakka Village project in Manang Valley north of <a href="https://nepalitimes.com/banner/municipalities-want-to-manage-annapurna">the Annapurnas</a>. Other examples of this kind of rural architecture for high-end tourism are the Shinta Mani Hotel in Mustang and Khumbu Lodge below <a href="https://nepalitimes.com/news/mt-everest-pvt-ltd">Mt Everest</a>. Says Pradhan, “There are places in Nepal that radiate purity and embrace simplicity. Creating projects in such settings require deep reflection and thoughtful planning.”  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250421030444_a07a23f6b60fa89c0f35b9dc1aaf19937da4881e6bfb2e1858f3c27dff91729f.jpg" data-media-id="editor_19" data-image-id="20250421030444_a07a23f6b60fa89c0f35b9dc1aaf19937da4881e6bfb2e1858f3c27dff91729f" data-rendition-name="original" width="4608" height="2184" loading="lazy" alt="A new architecture for Nepal's tourism"> </figure>  Rural architecture is not easy, and sometimes more expensive. Inflation, energy efficiency, <a href="https://nepalitimes.com/here-now/those-who-stay">the climate crisis</a>, and <a href="https://nepalitimes.com/banner/cost-of-living-in-a-big-city">increased costs of living</a> pose obstacles to sustainable rural architecture. Read also: <a href="https://nepalitimes.com/here-now/forgotten-international-starchitects-in-nepal">Forgotten international starchitects in Nepal</a>, Anne Feenstra and Varun S Bapu Esteva says faith and trust between client and architect is necessary for any project to be successful. He adds that architects must practice being humble, the process of designing always involves learning and not imposing their ideas on clients. Nepal is uniquely positioned for the growth of <a href="https://nepalitimes.com/banner/hiking-up-the-benefits-of-tourism">rural tourism</a> because of its stunning countryside as well as its internationally renowned traditions in holistic wellness. Creating infrastructure that is small, thoughtfully planned and that respects both tradition and contemporary hospitality standards is crucial. “Projects in Nepal can be made cost effective by using materials from houses that have been brought down,” says Esteva. “Pilot projects involving <a href="https://nepalitimes.com/banner/local-government-by-the-people-for-the-people-of-the-people">local people </a>and simple designing also helps the process.” <a href="https://nepalitimes.com/banner/vacant-homes-become-homestays-in-nepal">The growth of homestays in Nepal</a> is a step in the right direction, but they are still a bit too rustic for the international traveller who also wants comfort and is willing to pay extra for it. Upgrading the facilities in homestays and ensuring that the <a href="https://nepalitimes.com/here-now/an-archive-of-nepali-heritage">architectural heritage</a> of the locality is preserved using locally sourced building material could allow owners to charge more. Says Sangita Shrestha of Dwarika’s Hotel, “Our effort is to build upon rural architecture by empowering local communities and using what is available locally. We can fine tune and encourage indigenous design and training.” The vision goes beyond just boosting the economy, it is about building a future where tourism helps villages grow in a healthy and lasting way. Instead of using up resources, it gives back to the land and the people. It supports local communities by<a href="https://nepalitimes.com/opinion/staying-in-nepal-to-create-jobs"> creating jobs</a>, improving infrastructure, and protecting natural beauty. When done right, tourism can be a tool for <a href="https://nepalitimes.com/editorial/progress-and-or-preservation">preserving culture and nature</a>, not harming them. Architects must therefore see their work as more than just designing buildings, they also need to care deeply about people and places, especially in rural areas that can benefit the most.&nbsp; With global interest in sustainable and off-the-beaten-path travel increasing, Nepal stands at the cusp of a <a href="https://nepalitimes.com/news/missing-out-on-nepal-s-tourism-potential">tourism transformation</a> that values community-driven, eco-conscious hospitality. A mix of modern ideas and traditional knowledge could transform rural tourism in Nepal. Says Shrestha, “Young architects should spend time with <a href="https://nepalitimes.com/latest/the-unsung-heroes-of-conservation">local and indigenous communities</a>, listen to their stories, and learn from their <a href="https://nepalitimes.com/banner/life-and-livelihood-in-remote-nepal">ways of living</a>. These communities have deep knowledge about the land, materials, and climate. If this wisdom is used in new designs, it can help create tourism spaces that truly benefit everyone.” &nbsp;

A new architecture for Nepal's tourism

Extract from an addendum to Nepal's Two Wars, Chapter 2 in the updated edition of Essays on Nepal: Past and Present by Sam Cowan, a retired British Army general with a long association with the Gurkhas. The book was first published in 2018, and republished earlier this month by FinePrint exclusively on Amazon. The addendum details a one-to-one conversation the author had in the <a href="https://archive.nepalitimes.com/news.php?id=8884">Royal Palace </a>with the <a href="https://archive.nepalitimes.com/news.php?id=8371">King Gyanendra</a> in November 2002 just after he had taken his initial steps on the road that ultimately led to <a href="https://archive.nepalitimes.com/news.php?id=14681">the abolition of the monarchy</a> in Nepal in 2008. In the early evening of September 16, 2002, in my role as Colonel Commandant of the Brigade of Gurkhas, I had my second and last official audience with King Gyanendra to give him an update on the Brigade’s activities over the previous 12 months. I had some 6 or 7 such audiences with <a href="https://nepalitimes.com/here-now/preserving-king-birendra-s-family-home">King Birendra</a>.&nbsp; These were official affairs with the British ambassador of the day present, along with key <a href="https://archive.nepalitimes.com/news.php?id=12233">palace officials</a> and a representative from Nepal's Foreign Ministry. The two monarchs were very different in character and temperament, but both treated me with the utmost civility and made the audiences as relaxed and easy for me as possible.&nbsp; It is, however, worth recording that when the official business had been covered, King Birendra, with a twinkle in his eye, often ended by asking, “Now General, what’s the gossip in London?” The second audience with <a href="https://archive.nepalitimes.com/news.php?id=8026">King Gyanendra </a>was my last official act in uniform. We came back to Kathmandu in the first week of November (after treks) to stay for a few nights with our Defence Attaché before heading back to the UK. Waiting for me was a message from the Palace saying that King Gyanendra would like to meet me informally: <a href="https://archive.nepalitimes.com/news.php?id=6933">no uniform</a> and no ambassador.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250421080420_f9046f9882d4481781d14f2b64f18c7fbbea62562e1d74e3465de6d01fb43750.jpg" data-media-id="editor_7" data-image-id="20250421080420_f9046f9882d4481781d14f2b64f18c7fbbea62562e1d74e3465de6d01fb43750" data-rendition-name="original" width="1750" height="2406" loading="lazy" alt="Gyanendra crowned page 1"> <figcaption>Nepali Times Special Edition of 6-14 June 2001 with enthronement of Gyanendra. </figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250421080424_21333d6ae21828eb47fe3f849438d215fe2804460d47bb2896ef4aee4e895ad2.jpg" data-media-id="editor_8" data-image-id="20250421080424_21333d6ae21828eb47fe3f849438d215fe2804460d47bb2896ef4aee4e895ad2" data-rendition-name="original" width="1500" height="1857" loading="lazy" alt="Royal massacre"> <figcaption>Nepali Times 22-29 June 2001 covering the royal massacre after which Gyanendra became king. </figcaption> </figure>  Although I had no idea what the purpose of the meeting might be, events in Kathmandu since I last saw the king put me on edge. On October 4, 2002, Gyanendra had dismissed Prime Minister Sher Bahadur Deuba, allegedly for failing to hold <a href="https://nepalitimes.com/news/what-goes-on-in-nepal-s-elections">elections</a>. He had put in place a new prime minister and a cabinet personally selected by him. When I heard the news on my travels, the people I met were generally supportive of the king’s actions. There was a general view that something had to be done, the country was going nowhere, and the king deserved his chance, not least to solve<a href="https://nepalitimes.com/latest/14-years-after-conflict-no-closure-in-nepal"> the Maoist </a>problem. Back in Kathmandu, views were not so sanguine. The chosen prime minister, Lokendra Bahadur Chand, was a relic from <a href="https://nepalitimes.com/here-now/mob-movement-and-mayhem">the Panchayat period</a> whose party had failed to win a single seat in the last elections held in 1999. Some of the chosen cabinet ministers had, to put it mildly, dubious reputations, and others had no record of proven competence in any field. There was a fear that the king’s real motive in dismissing <a href="https://nepalitimes.com/editorial/deubas-denouement">Deuba</a> was to start to reverse the democratic gains made since 1990. I informed <a href="https://nepalitimes.com/news/nepal-britain-mark-centenary-of-1923-treaty">the British ambassador</a> about the invitation. He was strongly against accepting it, which was probably the clinching reason for my decision to do the polite thing and accept it. On the evening of November 7, 2002, I presented myself at the royal palace, alone and in civilian attire.&nbsp; As in the past, the Military Secretary, Major General Vivek Shah, met and escorted me into the presence of the monarch. This time, however, he was politely asked to leave the room and shut the door behind him. King Gyanendra greeted me warmly and invited me to sit down.&nbsp; Read also:<a href="https://nepalitimes.com/news/the-ghost-of-monarchy-returns-to-haunt-nepal"> The ghost of monarchy returns to haunt Nepal</a>, Shristi Karki  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250421080424_e382af945d0ad2a04ae41fabe5393f793dd10f54cb1220f111c7c9e7423eb558.jpg" data-media-id="editor_15" data-image-id="20250421080424_e382af945d0ad2a04ae41fabe5393f793dd10f54cb1220f111c7c9e7423eb558" data-rendition-name="original" width="1000" height="993" loading="lazy" alt="Gyanendra coup"> <figcaption>Nepali Times 4-10 February 2005 after king Gyanendra's coup imposed media censorship. anendra became king. </figcaption> </figure>  I had wondered, and to be truthful, had worried, not just about the purpose of the meeting, but about how the conversation might start and develop. I reduced my resolve to two points: be polite but speak candidly. The latter resolve was quickly put to the test with the king’s opening words: “Sam, [in previous meetings it had been ‘General’, you walk the highways and byways of this land more than most, tell me what the common man is thinking?” &nbsp;“Your Majesty, I have no idea what they are thinking, but they are waiting.” “Waiting?” “Yes, Your Majesty, they are waiting to see whether what you did some weeks ago in appointing your own prime minister and cabinet ministers is going to make any difference to their lives or whether it is just going to be more Kathmandu hot air.” “Everything is going to be difficult and is going to take time, a lot of time.” “Your Majesty, time is the one thing you don’t have. You must act quickly and decisively to take advantage of the opportunity you have created. Everyone knows that you have appointed these new ministers. Why don’t you get them in here one by one and tell them that they have three months to deliver a programme in their area of responsibility that is going to make a difference to people’s lives? Most will fail to do so. Sack them! It will be a powerful signal of your strong intent to deliver real change.” I can express the opening of our conversation in this way because just about every word is still etched in my mind. The king’s response to my last quoted words was to challenge me to give an example of something that could be delivered quickly. I can give a verbatim record of what I said in response to this unexpected challenge: “Health posts, Your Majesty, there is no shortage of them throughout the country as building them has been one of the sources of local corruption, but very few have any medicine to issue at present or have skilled people to assess and meet medical needs. Your Majesty, children are dying for lack of a few pills. Given the right priority, over a period, say of six months, every health post could be fully stocked with medicine and manned with trained people. This is something I could help to lead for you as I know it would have strong international backing. At last, people would know that you mean business.” As I warmed to the theme, I could see no sign of the king having any enthusiasm for the idea, and I quickly disengaged as it dawned on me, as it had clearly dawned on the king, that the reason for the deficiencies in health posts was to prevent any Maoist combatant from gaining access to any <a href="https://nepalitimes.com/opinion/tech-away/nepal-s-health-tech-industry-is-here-to-stay">medical support</a>, and if this meant people suffering, so be it. The subject of the Maoist insurgency inevitably came up, and I took the opportunity to elaborate on what is written in the final four paragraphs of the article above. I advised King Gyanendra that, self-evidently, since there were three parties in the conflict—him, the Maoists, and the political parties—it was imperative that he form an alliance with one of them, preferably the political parties; otherwise, he would find himself isolated, as the other two parties would inevitably, at some stage, form their own alliance. However, it quickly became apparent that the king’s mind was on a totally different track. On the Maoists, he told me that he had channels open to them, but he was scathing about the political party leaders. He made it clear that they would be waiting for a very long time before he gave any power back to them, and that is a polite way of expressing the actual words he used, but “crawling through the door” is a phrase which has stuck in my mind.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250421080424_5403455ff6168f0d202a96cb53edea69136d74d59b989cfcc7cc4a1d57672cb5.jpg" data-media-id="editor_17" data-image-id="20250421080424_5403455ff6168f0d202a96cb53edea69136d74d59b989cfcc7cc4a1d57672cb5" data-rendition-name="original" width="2000" height="1317" loading="lazy" alt="fall of monarchy"> <figcaption>Nepali Times 28 April-3 May 2005 with cover image by Ajay Joshi of jubilant protesters after street demonstrations sidelined king Gyanendra, paving the way for a ceasfire and restoration of democracy. </figcaption> </figure>  As the conversation developed, it became ever clearer that King Gyanendra had decided to go in alone, relying on the misleading assurances he was constantly receiving from <a href="https://archive.nepalitimes.com/news.php?id=14954">the army</a>, and no doubt his close advisers, that the Maoists could and would be quickly defeated militarily, and taken out of the equation. This would obviate the need for him to do any deal with the political parties.&nbsp; Thus, the way would be clear for him to establish a version of his father’s Panchayat system, under a constitution that would be granted to the people by him, their sovereign, as his father and brother had done in 1962 and 1990. As in those constitutions, ultimate power would have remained in the sovereign’s hands. This proposed direction of travel was very clear from what the king said to me. In sum, King Gyanendra was motivated by a desire to emulate his immediate predecessors by granting his people a constitution that would restore his father’s Panchayat system in a modern form and give him a central role in decision-making. What was particularly dispiriting was that beyond this single objective he had no plan worthy of the name, nor demonstrably did he have the people with the skills to implement an appropriate plan even if one had existed. Crucially and depressingly, there was little or no indication from the king that he realised that such a course of action could put Nepal’s monarchy into serious jeopardy, as indeed proved to be the case. <h2>King Twice</h2>  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250420110436_315d519fe3d68d2406ebe1480fed54720fbf21b8907a4da5cde751fdc623d445.jpg" data-media-id="editor_19" data-image-id="20250420110436_315d519fe3d68d2406ebe1480fed54720fbf21b8907a4da5cde751fdc623d445" data-rendition-name="original" width="1302" height="632" loading="lazy" alt="“Tell me what the common man is thinking!”"> </figure>  <a href="https://archive.nepalitimes.com/news.php?id=8371">Gyanendra Bir Bikram Shah has been king twice</a>. In 1950 he was enthroned briefly as a child king (left, above) by the Rana Prime Minister Mohan Shumsher when his grandfather, King Tribhuvan, fled to exile in India. In 2001 he was crowned king again after the massacre in the royal palace in which his brother King Birendra and nine other members of his family were killed by Crown Prince Dipendra.&nbsp; During his second reign, Gyanendra gradually asserted power by sacking Prime Minister Sher Bahadur Deuba in 2002, and then taking full control after the 1 February 2005 coup. He was sidelined after the ceasefire in April 2006, and became a commoner after the Constituent Assembly finally <a href="https://archive.nepalitimes.com/article/from-nepali-press/Ftnp-abolishing,624">abolished the monarchy in 2008</a>. In the past year, Gyanendra has tried to exploit public dissatisfaction with the political parties to restore the monarchy.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250421080432_26ef4a4b0e3cee9fdc6794446702efe16550d293904b4f6dd46fe35d4d10c788.jpg" data-media-id="editor_22" data-image-id="20250421080432_26ef4a4b0e3cee9fdc6794446702efe16550d293904b4f6dd46fe35d4d10c788" data-rendition-name="original" width="1136" height="702" loading="lazy" alt="Essays on Nepal by Sam Cowen"> </figure>

“Tell me what the common man is thinking!”

“It's Kathmandu.” Just as the family was sitting down for one of its extended lunches, that jubilant cry was from François Driard’s grandfather announcing the next posting for his diplomat parents.&nbsp; Driard (pictured) was 18 in the summer of 1996,<a href="https://nepalitimes.com/opinion/suburban-tales/chasing-a-nomad"> a bit of a hippie</a> already, and his life was about to change forever with the magical word “<a href="https://nepalitimes.com/banner/time-capsule-of-kathmandu">Kathmandu</a>”. “I was awed with that information from my grandfather, nothing else mattered … In France <a href="https://nepalitimes.com/here-now/tales-of-courage-and-suffering-cx95f89e">in the 1990s</a>, Kathmandu had a mythical aura,” Driard recalls. He came to Kathmandu for Christmas that year to visit his stepfather, the French Ambassador Michel Lummaux. It was to be the first of many visits during school holidays, before he decided to permanently settle down in Nepal. “Kathmandu, and Nepal, were very different then, it was magical, I liked the nature, the people, civilisation, temples, trees,” says Driard, who explored the country sitting on the top of buses. “Visitors talk about the crazy <a href="https://nepalitimes.com/banner/cost-of-living-in-a-big-city">urbanisation</a>, traffic jams today, and all that is true. But Kathmandu has not <a href="https://nepalitimes.com/here-now/loss-of-soul-and-soil">lost its soul</a>.” After his stepfather’s tenure in Nepal ended, Driard worked as a business reporter for international publications but decided he did not want to be anyone’s employee anymore. In 2007 he landed in Kathmandu with €20,000 in savings to invest.&nbsp; He knew a few crucial things about himself: he liked food and nature, which is very much tied up with his upbringing--full of lively conversations during lunch and dinner at the family table between <a href="https://nepalitimes.com/here-now/nepals-yak-cheese-is-on-world-map">abundant cheese, wine and cigars</a>. So he decided it would be cheese, and registered Himalayan French Cheese and went to the French Alps for a month to learn how to make Tomme de Savoie. “<a href="https://nepalitimes.com/banner/the-story-of-langtang-cheese">Cheese making is such an ancient craft </a>and so I thought I won’t need much money or studying which I hated and indeed, if you have a tamako bhado and fire you are set,” explains Driard. But Nepal’s temperature and humidity were not ideal, even at higher altitudes. The first customers for his cheese were the Hyatt Regency and Nina and Hager. But he needed to create a market for cheese in a country which only knew hard churpi in the north and soft paneer in the south. He started selling his cheeses at the Summit Hotel weekend market, expanding to his own 1905 Farmer’s Market which later moved to Le Sherpa in Maharajganj, where it is now, and also a market at Labim Mall in Pulchok. He had cow dairies in Nuwakot and Dhulikhel, and finally a yak cheese unit at 3,379m in Ramechhap. It was the yak blue cheese from here that went on to win a Gold Medal in France, putting Nepal’s French cheese on the world map. “People come and try our cheese at the market, they ask questions. There is a lot of education to be done about cheese,” adds Driard, who also has three cheese shops in the Valley. Driard now makes 25 types of cheese. The products are being noticed and every year he has French students coming to Nepal to learn the art of yak cheese making. “In France, one family or company makes one kind of cheese for generations. In that I’m very unique as a cheese artisan,” he says. “The students come in to learn but I tell them to also teach us something too, add another cheese to my collection.” Read also: <a href="https://nepalitimes.com/here-now/langtang-after-10-years">Langtang after 10 years</a>, Sonia Awale Being a foodie, Driard is now also dabbling in meat with his own charcuterie at Meatini with bacon, ham, sausage and pâtés. All of this is now served at his Emilio’s Pizza, a leafy hideaway in Lazimpat. His South Side in Moksh is probably the smallest wine bar in the world. “I call the process sublime,” says Driard of his ventures, which have grown organically. “You need the same temperature and humidity of 12°C and 80% for cheese, meat and wine.” Emilio’s speciality is the eight-cheese pizza (which has eight types of cheeses), and a pizza with bhutan topping (not the country but fried intestines and organs Nepali-style). He has opened a small branch at Courtyard in Pokhara.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250426070456_bacae302c040dc18eeecdeafda72ddf06a6d2cec138ea9be7e45fe94cdf8b5b3.jpg" data-media-id="editor_8" data-image-id="20250426070456_bacae302c040dc18eeecdeafda72ddf06a6d2cec138ea9be7e45fe94cdf8b5b3" data-rendition-name="original" width="1500" height="1125" loading="lazy" alt="8 cheese pizza"> <figcaption>Eight-cheese pizza</figcaption> </figure>  With two artisanal cheese units, two farmers’ markets, a <a href="https://nepalitimes.com/here-now/the-meat-of-the-story">meat processing unit</a>, a bakery, and wine bar he now envisions a vineyard so he can add Nepali wine to his repertoire. Another future plan is to start up an agri-tourism business where customers can drink, eat and work in peace. In the past 20 years in Nepal, Driard has not always succeeded in his ventures but this hasn’t curbed his enthusiasm. He is learning as he goes, and like an old wine, Nepal is growing on him. Its slowness suits his French art de vivre with eating slowly outdoors, having conversation, importing less.&nbsp; “I have proven that with even a little money you can do a lot of things in Nepal,” adds Driard. “In the West, they easily invest half a million euros on a cheese factory, I invested 10 times less.”&nbsp;

Fromage, vin et charcuterie Népalais

Bhuthan भुठान starts with Bishnu Bahadur KC played by <a href="https://archive.nepalitimes.com/article/Nepali-Times-Buzz/dhuwa-smoke-telefilm,2671">Hari Bansha Acharya</a> on a call, requesting to speak to the visa officer. By this point, he had <a href="https://nepalitimes.com/here-now/nepal-should-now-allow-visa-on-arrival">applied for a visa </a>to Bhutan 10 times, but was denied each time. KC was a <a href="https://nepalitimes.com/here-now/nepal-s-women-excel-in-sports-in-2024-z9ramyct">national football player </a>in Bhutan in 1988 before he and other Nepali-speaking Lhotsampa people were forced out of the country in the 1990s as part of the Druk regime’s ‘One Nation One People’ campaign. Over 100,000 Bhutanese Nepalis were forced out, driven across India and dumped in Nepal where they lived in seven<a href="https://nepalitimes.com/here-now/elderly-left-in-bhutan-refugee-camp"> refugee camps</a> supervised by the United Nations and other charities until they were resettled in the United States, Australia, New Zealand and some European countries starting in 2007. In the fictional movie with the satirical English title The World’s Happiest Man, KC has resettled in the state of Ohio in the US but wishes to visit his home country once before he dies. Between flashbacks, we learn KC has died without having fulfilled his wish. &nbsp; The drama then focuses on KC’s two families from two marriages as they debate whether to cremate him as per <a href="https://archive.nepalitimes.com/article/from-nepali-press/muslim-hindu,2996">Hindu rites </a>or give him a Christian burial. A mediator played by Hollywood actor Bruce Dern urges them to take a firm decision before it is too long.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250430140420_b398a08091b866da2b0b8f6c1e6e26781609749aba896bfd2c68a10a519295c3.jpg" data-media-id="editor_5" data-image-id="20250430140420_b398a08091b866da2b0b8f6c1e6e26781609749aba896bfd2c68a10a519295c3" data-rendition-name="original" width="945" height="945" loading="lazy" alt="Bhutan, the movie"> </figure>  There are drawn out scenes of KC being baptised and when he is confronted by his first wife from Darjeeling played by Anuradha Majumdar, he says he changed his religion in the hope that he will be <a href="https://nepalitimes.com/opinion/comment/bhutan-s-refugees-between-hope-and-despair">allowed back in Bhutan</a>.&nbsp; We find out KC has a second wife, a Christian Nepali played by Puja Chand. Dayahang Rai as the younger son doesn’t have much screen time to flex his acting chops. &nbsp; Acharya competently portrays a man that is equal parts haunted by the memories of and longing for his home country. KC’s pain and loss is acute when he is teaching football to Gungun but between mid-scene, he freezes, perhaps lost in memories of being in Bhutan’s national team. &nbsp; In another scene, KC recalls his mother singing a lullaby in Dzongkha. He also has a box filled with medals, photographs and a football which he deflates with a knife in a powerful depiction of his <a href="https://nepalitimes.com/here-now/searching-for-a-homeland-away-from-home?fb_comment_id=1506516030025634">complicated emotions about his homeland</a>. KC keeps checking his mailbox in the hopes that his <a href="https://archive.nepalitimes.com/news.php?id=4977">visa application</a> has been accepted. He says in Nepali: “If a tree that has already struck roots in one place is shifted to another, it will not survive.”  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250430140420_4a9c27410326489576c04dedf40016bda3825e8f9663317f54fbfec4cbda6d34.jpg" data-media-id="editor_9" data-image-id="20250430140420_4a9c27410326489576c04dedf40016bda3825e8f9663317f54fbfec4cbda6d34" data-rendition-name="original" width="1422" height="2048" loading="lazy" alt="Bhutan, the movie"> </figure>  Dern’s character says that the <a href="https://nepalitimes.com/opinion/comment/nepal-s-transitional-justice-and-the-west-s-recalibration">western world</a> has become “lonely in pursuit of happiness”, another reference to Bhutan’s obsession with its Gross National Happiness index. Scenes shift quickly throughout making the story difficult to follow at times. The use of symbolism is a trite overdone. Nonetheless, भुठान is a nuanced depiction of raw pain and agony of losing one’s homeland. But one cannot help but leave the theatre feeling deflated. KC dies without having visited <a href="https://nepalitimes.com/here-now/small-bhutan-dreams-big">Bhutan</a>, but perhaps he does in his afterlife. It is up to the audience to create its own ending to this sad story of exile. भुठान Mad Monkey Films, 2025 Directed by Binod Paudel 102 minutes In cinemas in Nepal

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