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

The winter air pollution season started early this year with emissions, Diwali firecrackers and crop residue burning making the air unbreathable across north India. Much of the pollution was transboundary, with prevailing winds carrying the suspended particulates from Pakistan, across India to Nepal and beyond. All this pollution and domestic emissions killed 41,300 in Nepal in 2023, and 85% of all deaths were because of noncommunicable diseases such as heart and lung disease, lung cancer, diabetes, and dementia, according to the State of Global Air (SoGA) 2025 report released Thursday. With the onset of winter, Kathmandu Valley’s own emissions are trapped in a surface inversion layer and as in previous years will have some of the worst air quality in the world.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251023131016_7c42a4e8b0dce01dfeeaaf89dbb10dbfa036b41163f3ebada88c7ce17dbded49.png" data-media-id="editor_0" data-image-id="20251023131016_7c42a4e8b0dce01dfeeaaf89dbb10dbfa036b41163f3ebada88c7ce17dbded49" data-rendition-name="original" width="921" height="850" loading="lazy" alt="Air pollution killing season starts early NT"> </figure>  The SoGa report says air pollution has now become the leading risk factor for deaths in Nepal, ahead of tobacco and high blood pressure. Interestingly, while the health impacts due to environmental risk factors such as unsafe water and sanitation have reduced significantly since 2000, the opposite is true for ambient PM2.5 (particles smaller than 2.5 microns). Globally, 7.9 million deaths were attributable to air pollution– about 1 in 8 deaths – in 2023. Of this total, 4.9 million deaths were attributable to PM2.5 exposure, 2.8 million were from household air pollution, and 470,000 were from ozone. Similarly, dementia attributable to air pollution resulted in 626,000 deaths and 40 million healthy years of life lost. And 95% of air pollution attributable deaths in adults over the age of 60 are due to noncommunicable diseases. The burden of noncommunicable diseases in relation to air pollution is rising worldwide and in Nepal. The SoGA report shows that nearly nine of ten global air pollution deaths are from chronic ailments, and half of all respiratory disease deaths are attributable to air pollution.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251023131020_8577f464b4a73007de5dd018b8ac91dae3a9c732dbb81a44b6aa5a0ced7df3df.png" data-media-id="editor_1" data-image-id="20251023131020_8577f464b4a73007de5dd018b8ac91dae3a9c732dbb81a44b6aa5a0ced7df3df" data-rendition-name="original" width="1080" height="1080" loading="lazy" alt="Air pollution killing season starts early NT"> </figure>  In Nepal, air pollution is responsible for three out of four COPD deaths, one out of three heart deaths and one out of five diabetes deaths. More than one third of lower respiratory infection deaths were due to air pollution. “The data presented in the State of Global Air report highlight the significant impacts of poor air quality on the health and well-being of billions of people around the world, especially those living in Asia and Africa,” says Pallavi Pant of the Boston-based Health Effects Institute (HEI) that released the report in collaboration with the Institute for Health Metrics and Evaluation and the NCD Alliance. She adds: “Growing momentum on air quality management across those hard-hit locations, including expansion of air quality monitoring, adoption of air quality regulations, and sector-specific interventions are yielding improvements for those most impacted.” Low- and middle-income countries stand to gain most by reducing air pollution, with particularly strong impacts on children, older populations, and people with pre-existing health conditions. Indeed, of the 41,300 air pollution deaths in 2023 in Nepal, 31,600 were in adults over the age of 60 years and 3,500 in children below five years. Death rate for air pollution in Nepal, which is 178 per 100,000, is more than 10 times higher than high-income countries, which is at 17 per 100,000.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251023131020_604e852aed4ffde0dc7d1df72fcd3e73d904136dfb1bb2407e53b7445f3ef72c.png" data-media-id="editor_2" data-image-id="20251023131020_604e852aed4ffde0dc7d1df72fcd3e73d904136dfb1bb2407e53b7445f3ef72c" data-rendition-name="original" width="1078" height="423" loading="lazy" alt="Air pollution killing season starts early NT"> </figure>  “Win-win solutions for air pollution and NCDs exist, with added benefits for climate, physical activity, nutrition, and many other global development priorities,” says Alison Cox, Policy and Advocacy Director at the Geneva-based NCD Alliance. “These policies are effective and deliver a strong return on investment - for the sake of our people and the planet we need to implement them faster.” Fine particle pollution (ambient PM2.5) is the largest driver of air pollution’s burden of disease worldwide as kit attributed to 4.9 million deaths and 124 million healthy years of life lost in 2023. Vehicles, power plants, factories, and homes, as well as agricultural and industrial activities, waste burning and wildfires are some of the biggest sources of pollutants. South Asia is among the regions of the world with the highest exposures to ambient PM2.5 , while more than 36% of people around the world live in areas where PM2.5 levels do not meet even the least stringent interim target. As per the report, 78% of Nepal’s 30 million population lives in areas where annual PM2.5 exposure exceeds the least stringent WHO Air Quality Interim Target of 35 µg/m3. Meanwhile, exposure to household air pollution due to the use of solid fuels for cooking remains an important driver for the disease burden in the country. “Ongoing efforts to meet global development goals are not achievable without directly addressing air pollution,” says Maria Neira, Commissioner of Our Common Air. “Countries and cities must focus their efforts toward reducing air pollution emissions, including household air pollution, which has particularly severe impacts on young children and older people across Asia and Africa.”

Air pollution killing season starts early

In 2004, Poet Durga Lal Shrestha asked me to translate 223 little poems from Newa into English. They were each written as sestet-- terse in their form but heavy in imagery and sentiment. The novice translator in me struggled to find the best way to convey his poetry in English-- but the process became a tour as I discovered my mother tongue anew. The highlight, however, was Shrestha’s handwriting. His calligraphy is immaculate. He had given me photocopies from the notebook he had written the poems in and each page looked as though they were freshly out of the press. The letters bore a consistency, unswayed by the emotions of his poetry. Sometimes, I would just stare at the handwriting in admiration.&nbsp; Someone else had been similarly besotted by his writing: “I met him 25 years ago in the UK when he was the chief guest at a Mha Puja event organised by Pasa Pucha,” recollects Ojesh Singh, writer and engineer. “We were roommates. I noticed he couldn’t stop writing.”&nbsp; Shrestha, an octogenarian now, was a teacher at Kanya Mandir School for many years, where his writing was admired by colleagues and students. Known as Janakavi or People’s Poet, a title bestowed on him by the Nepal Bhasha Parishad, Shrestha is also the recipient of the Jagadamba Shree Puraskar for his contribution to literature.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251021071052_b109f2ee6dbac911fb8002e8e8bb33a50a8f755d26662f333535d32c8573e782.jpg" data-media-id="editor_0" data-image-id="20251021071052_b109f2ee6dbac911fb8002e8e8bb33a50a8f755d26662f333535d32c8573e782" data-rendition-name="original" width="1600" height="900" loading="lazy" alt="Digitising the savant calligrapher NT"> <figcaption>From left to right: Suman Shrestha, Ananda Kumar Maharjan, Durga Lal Shrestha, Ojesh Singh, and Arbindra Man Singh. Photo: SUCHITA SHRESTHA</figcaption> </figure>  “He would write on anything he could lay his hands on. On tissue paper, envelopes, cigarette boxes. It struck me how neat and tidy his writing was,” says Singh. “The structure and size were perfectly in sync-- and as an aspiring graphic designer then, I fell in love with his writing. Later, whenever I read his books, I thought it would be nice to read them in his writing.” After sitting with the notion of turning Shrestha’s writing into a digital font for years, in 2024, he reached out to a small group of people who he thought might be allies.&nbsp; “It was during Ojesh Ji’s book launch that we met and talked about the possibility of turning Durga Lal Shrestha’s writing into font,” recalls Ananda Kumar Maharjan, who has designed the Durga Lal Shrestha font and is affiliated with Callijatra, an organisation promoting Newa calligraphy.&nbsp; For Singh, the desire to immortalise the poet's handwriting wasn’t only coming from personal admiration, it was also about preserving the writing of a language and literature leader and activist. He offered to fund the font project, which meant paying for Maharjan’s time and dedication. He also drew into the conversation Shrestha’s son Suman, who has been an integral part of the process.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251021071056_372dc34ac3ce3b70445128131a11ade8f321756c6cc7615825c4451e85f56374.jpg" data-media-id="editor_1" data-image-id="20251021071056_372dc34ac3ce3b70445128131a11ade8f321756c6cc7615825c4451e85f56374" data-rendition-name="original" width="616" height="728" loading="lazy" alt="Digitising the savant calligrapher NT"> </figure>  The others involved in the process were journalist Arbindra Man Singh, who had been scanning Shrestha’s writing for the book Hastakshar, a collection of poems printed in the author’s handwriting. Also an enthusiast of converting Shrestha’s writing to a font, Singh provided help in bringing together the scans, based on which Maharjan picked the best letter for each alphabet to create a complete set.&nbsp; “Doing this was different from other font developments I have done in the past,” explains Maharjan, who has also digitised his own handwriting into a font, called Anand. “To create Durga Lal Shrestha’s writing as font, I had to analyse his writing archive and pick the best.”&nbsp; He adds: “There was a book published in his writing, so there were scans and digital archiving done by Arbindra Ji, which became the foundation for my work.” He had to find a prototype for each alphabet based on the scans. He traced the letters on Illustrator and copied them to a MAC software called Glyphs where he had to enter each letter, using a traditional Devanagari keyboard instead of Unicode.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025102108100_2f6b8c0f3cf91682707ac356e11ad50b342a4198f56490ab68d041e875b15edb.jpg" data-media-id="editor_2" data-image-id="2025102108100_2f6b8c0f3cf91682707ac356e11ad50b342a4198f56490ab68d041e875b15edb" data-rendition-name="original" width="818" height="766" loading="lazy" alt="Digitising the savant calligrapher NT"> </figure>  “I had to be very careful to keep it accurate. Conjunctions need attention,” Maharjan says. “There are half letters, saint letters, ligatures and open type features to pay attention to, this is more advanced than the fonts I’ve created in the past.” &nbsp; Maharjan has designed this font in three different variations that users can play with. “Writing changes with age. While young, people write better, but with age, it starts to change. Since Durga Lal Shrestha hasn’t been very well lately, his hand shakes when he writes. So, we had to pick the best of his writing from the records,” he adds. “People also tend to write in different styles depending on their mood so we took the best four of every letter and traced and picked one.”&nbsp; Handwriting is deeply intimate and in this day and age of tech, becoming lost.&nbsp; What bothers me about the day of phones is that I no longer know what the writing of those close to me look like. I no longer know how you press the pen between our fingers or how you tilt it against the paper or how you pause to write periods or how the nib makes a perfect tiny orb before you drag it just so, to turn it into a comma. The familiarity of the nuances of someone’s writing is lost on us.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251021071056_2c83ab2c3ed4cfa42e6a6a637d88fd879218fb5b7391e086ab5db1a8ec173654.jpg" data-media-id="editor_3" data-image-id="20251021071056_2c83ab2c3ed4cfa42e6a6a637d88fd879218fb5b7391e086ab5db1a8ec173654" data-rendition-name="original" width="992" height="1280" loading="lazy" alt="Digitising the savant calligrapher NT"> </figure>  Ojesh Singh agrees with me. He says it’s important to keep handwriting alive as people become more and more tech-dependent. People are likely to interact even less with letters on paper, but at least we can have fonts, he says.&nbsp; A set of six books by poet Durga Lal Shrestha is set to be launched on 31October. One of them, entitled, Kawa, is typeset in the Durga Lal Shrestha Font. The font will be made available to the general public after the books have been released. In July, I had visited Shrestha, who I also call Durga Lal Taaba, as many Newa people in my generation do. Seated in the quiet of his home, he conversed about literature and language with my father and my uncle. Coming out of Taaba, Newa, which has a utilitarian function for me to communicate with my parents, sounded more like a lyric.&nbsp; I asked him what he thinks about his handwriting being archived as a font. He replied: “This body is going to be gone eventually, so I thought maybe my handwriting could live on.” Suburban Tales is a monthly column in Nepali Times based on real people in Pratibha’s life.

Digitising the savant calligrapher

Nepal needs to enact and enforce animal law

This year, the <a href="https://nepalitimes.com/opinion/quo-vadis-un-80-9vthn7mg">United Nations is marking its 80th anniversary</a> and it is being celebrated with special events across the world to commemorate its establishment on 24 October 1945. It has also been 75 years since the first UN adviser, the Swiss geologist Toni Hagen, was sent to Nepal to explore development opportunities. In 1950, there were no roads and Hagen walked on foot across the length and breadth of Nepal’s mountains, valleys and plains. This year also marks the 60th anniversary of the United Nations Development Program (UNDP) in Nepal, and much of Hagen’s work laid the basis for the UN’s involvement in education, health, and connectivity in Nepal’s future development. Despite frequent changes in government and political system, Nepal has made remarkable progress. The poverty rate has gone down by half in the past 30 years to 20.27% of the population. Much of it has to do with remittances from Nepalis working overseas, but it is also a result of the Nepal government’s investment in education, health care and social welfare.&nbsp; There have been special initiatives like the Prime Minister’s Employment Program that have provided jobs to nearly 800,000 people in the country’s 743 municipalities — especially in those areas with lower Human Development Index (HDI) like the far-west and the Tarai.&nbsp; This year’s HDI report by UNDP shows that Nepal’s score had risen to 0.622, whereas it was only 0.404 in 1990. In the past 33 years, the average lifespan of Nepalis has risen by 15.6 years to 70.4 years, whereas it was only 54.8 in 1990. However, the country’s HDI ranking is still 145 among the world’s 193 countries. “Yes, there has been significant improvement in living standards in the past 60 years, road connectivity has improved, the maternal mortality rate has gone down dramatically, almost everyone has phones, there are schools,” says Saru Joshi of the thinktank Nepal Policy Institute. But, she adds: “It is still difficult to get citizenship papers, especially in the name of the mother, and this has excluded many women from banking services, inheritance. After all our progress in physical infrastructure, Nepal now needs to prioritise inclusive social development.”&nbsp; Some of this is also happening. Eighteen years ago, Nabaraj Subedi, 49, of a village in Baglung decided not to join his peers &nbsp;fleeing the Maoist conflict to find work overseas. He invested Rs500,000 to buy a diesel generator and start a small furniture business.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251024071044_eeef308e19a73de507a425b2c6afc47269884549cf4c8fac07ca9a4898c8e031.jpg" data-media-id="editor_1" data-image-id="20251024071044_eeef308e19a73de507a425b2c6afc47269884549cf4c8fac07ca9a4898c8e031" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Nawaraj Subedi"> <figcaption>Nawaraj Subedi, 49, proprietor of Tarakhola Furniture Factory. </figcaption> </figure>  Today, with the installation of the 380 kilowatt small hydroelectric plant, he does not need to depend on his unreliable generator to power his equipment anymore. There is now a road connecting his village, and Subedi has generated local jobs, opened a sales branch in the city, and gets orders from as far away as Pokhara and Chitwan. “My costs have gone down drastically because of the electricity, and sales have gone up because of the road connecting my furniture to markets. My business has expanded,” Subedi says. Back in 1960 in a report he prepared for the Nepal government on behalf of the United Nations, Toni Hagen had emphasised just this: investing in electricity generation and connectivity to uplift the remote rural areas of Nepal.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251024081024_188ab121dc3cf2816ee71a72cb3687493eda37ab99ecc04802d647c8c9b4cd2d.jpg" data-media-id="editor_2" data-image-id="20251024081024_188ab121dc3cf2816ee71a72cb3687493eda37ab99ecc04802d647c8c9b4cd2d" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Tarakhola Furniture Factory"> <figcaption>Subedi's staff at the Tarakhola Furniture Factory.</figcaption> </figure>  Subedi’s furniture factory gets its electricity from the nearby Tarakhola Hydropower, a company set up eight years ago with financial and technical support from UNDP’s Renewable Energy for Rural Livelihood (RERL) project. &nbsp; “The project completely transformed living standards in this village,” says municipality chair Dhan Bahadur BK. “It has helped create jobs locally, there is now money to invest in education and healthcare. Households can pay their electricity fees electronically through smart billing.”&nbsp; After working with the government on rural electrification, UNDP is focussed on using that power for local employment creation. A women’s group, for example, has bought an electric-powered potato processing machine that can produce chips.&nbsp; “We are 12 of us mothers, daughters, daughters-in-law who process, package and market the potato that we grow ourselves, and it has raised our income,” says Sukmaya Roka, 57, who chairs the group.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251024071044_70b22418699178bcdd0abb0aa308796980ecd29634bcda6ff113a7624e709751.jpg" data-media-id="editor_3" data-image-id="20251024071044_70b22418699178bcdd0abb0aa308796980ecd29634bcda6ff113a7624e709751" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Sukamaya Roka"> <figcaption>Sukamaya Roka, 57, chair of Sipa Aalu Chips Utpadan Samuha from Tarakhola Rural Municipality, Baglung. </figcaption> </figure>  Today, 6.1 million households in Nepal (92.2% of total) have electricity in their homes, up from 17.9% 30 years ago. Access to electricity has not just brought lights to homes, but improved everything from productivity, quality of education, healthcare and phone connectivity.&nbsp; “To see what electricity and roads can do, just look at our municipality,” says chair Dhan Bahadur BK, “citizens have become more self-reliant, more aware of the outside world.”&nbsp; NETTLES INTO CASH&nbsp; Just a little bit of training, resource backup and local empowerment can uplift the living standards of Nepalis. The progress made in harvesting abundantly-available allo (nettles) and turning it into household products is an example. When a landslide swept away his home and farm in a flood 40 years ago, Buddhi Purja of Parbat became destitute. But he took part in a government training program supported by UNDP and Australia to harvest the wild nettles that grew on mountain slopes and turn the fabric into bags.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251024071048_56c440c478dffbc13911369b6f4133baf658cc3667773cdb44b7c40e006463ce.jpg" data-media-id="editor_4" data-image-id="20251024071048_56c440c478dffbc13911369b6f4133baf658cc3667773cdb44b7c40e006463ce" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Rhitu Saugat Handicraft"> <figcaption>A worker at Rhitu Saugat Handicraft making a bag out of nettles.</figcaption> </figure>  “After the landslide, we had to go hungry if we did not get a day job,” Purja recalls, “but after this training we have found that we can turn nettles into cash.” His allo bags are now hanging in tourist shops in Pokhara Lakeside and Thamel.&nbsp; The idea that nettles can be processed into useful fabric has not spread across the country, and new ecologically conscious consumers in Europe and elsewhere now import Made in Nepal nettle products.&nbsp; Purja started out with an investment of Rs500,000, and had a Rs20 million business that employed 25 workers. The Covid crisis in 2020 affected the sales, but Purja has recovered from it, sent his daughter off to study abroad, and is thinking of diversifying his product range.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20251024071044_ab6d15abcbb9a643e12a384f4bc488b7e210a8c95303fbe1b2f77716d26eede9.jpg" data-media-id="editor_5" data-image-id="20251024071044_ab6d15abcbb9a643e12a384f4bc488b7e210a8c95303fbe1b2f77716d26eede9" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Buddi Purja"> <figcaption>Buddi Purja, proprietor of Rhitu Saugat Handicraft in Pokhara.</figcaption> </figure>  While UNDP’s project has made successful businessmen out of people like Purja, nationwide it has created 187,000 jobs in rural medium-scale industries. Much of what has worked in Nepal has been at the community level with decentralised projects like these that use the entrepreneurship of people like Buddhi Purja, Navaraj Subedi, and Sukmaya Roka. It is tantalising to imagine how much more progress Nepal would have made if their work could be replicated nationside and upscaled to the state-level.

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