“अलि अलि अमिलो&nbsp; अलि अलि पिरो&nbsp; अलि अलि गुलियो&nbsp; अलि अलि टर्रो&nbsp; अलि अलि तितो&nbsp; तेसैले त दालभात यति मिठो ।”&nbsp; (‘A bit sour, a bit spicy, a bit sweet, a bit astringent, a bit bitter, that is what makes dal bhat so tasty.’ Inscription at the entrance of the Old Nepal Tokyo restaurant.) Right in the heart of Tokyo’s shopping district of Gotokuji is Old Nepal, a world away from Kathmandu. With an unassuming entrance lit with a dim lamp to read the restaurant’s name, one is immediately transported to the dark, narrow cobblestone alleys of Patan or Bhaktapur.&nbsp; Inside, it is pitch dark with no windows, evoking a traditional Nepali eatery during load-shedding. A narrow corridor reminiscent of Kathmandu’s backstreets leads visitors to an intimate but spacious dining room.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141040_50aa05c951621a704bc2dfadeb7022981782da1539789aae8e7ae8c30581a294.jpg" data-media-id="editor_0" data-image-id="20241011141040_50aa05c951621a704bc2dfadeb7022981782da1539789aae8e7ae8c30581a294" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Photos: OLD NEPAL TOKYO</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141040_02afc769a35cf66b7deded49c6698973eada2d52cc7302394d827c30d661756c.jpg" data-media-id="editor_1" data-image-id="20241011141040_02afc769a35cf66b7deded49c6698973eada2d52cc7302394d827c30d661756c" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141040_fa5bcfaeee6c7ad7746605c4625d7de6e4312f9d4a0dc40a602a4d273200317b.jpg" data-media-id="editor_2" data-image-id="20241011141040_fa5bcfaeee6c7ad7746605c4625d7de6e4312f9d4a0dc40a602a4d273200317b" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> </figure>  The design is sparse, with earthy tones and enveloped in the scent of धुप incense. There is a घ्याम्पो clay vessel next to a wall filled with खोपा alcoves, just like in the brick and mud houses of old Nepal. The restaurant is the life's work of Ryo Honda, a chef who specialises in authentic but innovative Nepali cuisine with ingredients that he has explored in Nepal.&nbsp; “Each plate is inspired by Nepal’s diverse culture and landscape, even the colours,” explains the Kobe-native in accented Nepali. Each dish in Honda’s Mustang-themed menu is based on the colours of the rugged landscape of the trans-Himalayan region.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141044_fb7af4208db9dfc1eda5202c8d1ae01aed59950d4eb5ee70b8c9aa968eb50642.jpg" data-media-id="editor_3" data-image-id="20241011141044_fb7af4208db9dfc1eda5202c8d1ae01aed59950d4eb5ee70b8c9aa968eb50642" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Ryo Honda. Photo: SUMAN NEPALI</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141044_b354f6d850bf262f42199899c2884f03244e2d40924b205499f66910cb0ce097.jpg" data-media-id="editor_4" data-image-id="20241011141044_b354f6d850bf262f42199899c2884f03244e2d40924b205499f66910cb0ce097" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> </figure>  The colour-coded dishes include ‘Shyau’ (red, like Mustang’s apples), ‘Alooko Achar’ (grey, like the pebbles on the banks of the Kali Gandaki), sautéed rock trout with green soup called Ghandhau Macha (green), Thukpa (jet black buckwheat noodles, mixed with bamboo charcoal), Bangur Ko Sekuwa (brown, like the rice) and Dal Bhat and Chamalko Kulfi (yellow desert).&nbsp; “I love Nepal because the country does &nbsp;not have only one kind of people and food culture,” explains Honda, 41, during one of his annual visits to Nepal. On this trip, he was exploring Tharu cuisine in Kanchanpur.&nbsp; Honda and his wife Mari also visited Dhankuta, sampling local mushrooms and other ingredients. Old Nepal sources a lot of its ingredients, especially spices like cumin, turmeric, cilantro, jimbu, timur, and pink Tibetan salt direct from Nepal. Some of these items are also sold separately in a spice shop called Sunya one floor above the restaurant.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141036_d61a6d6910c357f91398c48633e28cd6f73e52e3202470209b7feccd36cd10b5.jpg" data-media-id="editor_5" data-image-id="20241011141036_d61a6d6910c357f91398c48633e28cd6f73e52e3202470209b7feccd36cd10b5" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Dal Bhat</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141044_838e083c94b36e8de85ca3532133119d605069d27dddba0a9268202933b27be7.jpg" data-media-id="editor_6" data-image-id="20241011141044_838e083c94b36e8de85ca3532133119d605069d27dddba0a9268202933b27be7" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Alooko Achar</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141044_929ded9b7be75beec3295351aaee06d976869d950f70c3166eb93224e9f27c5b.jpg" data-media-id="editor_7" data-image-id="20241011141044_929ded9b7be75beec3295351aaee06d976869d950f70c3166eb93224e9f27c5b" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Nepali spices in Old Nepal Tokyo.</figcaption> </figure>  “Nepali food is what it is because of its distinctive aroma,” says Honda, “and much of this has to do with spices unique to Nepal like jimbu and timur.” Honda’s love affair with Nepal began in Kobe in 2007 when he started working at a Nepali restaurant. He got so passionately involved that he wanted to dive deep into the diverse cuisine of this Himalayan nation that he hadn't even visited yet.&nbsp; “If I were to cook Nepali food better, I decided I had to visit the country,” Honda recalls. “I did, and returned to Kobe with new inspiration.”&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141048_b30dcf5c610d1c2cd48a21c30501deb65c3a14fabf6ce7d38f97af5d56baf41b.jpg" data-media-id="editor_8" data-image-id="20241011141048_b30dcf5c610d1c2cd48a21c30501deb65c3a14fabf6ce7d38f97af5d56baf41b" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Thukpa</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141048_a0a11578723afd63f5e0079f7a8124a4ac5b8edd1333b9ab86b8d466119516bf.jpg" data-media-id="editor_9" data-image-id="20241011141048_a0a11578723afd63f5e0079f7a8124a4ac5b8edd1333b9ab86b8d466119516bf" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Chamalko Kulfi</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141048_35daaa8f7cdaa03837f2250b47865ac74aa8c90efc43982b825dc3487a321abc.jpg" data-media-id="editor_10" data-image-id="20241011141048_35daaa8f7cdaa03837f2250b47865ac74aa8c90efc43982b825dc3487a321abc" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Ghandhau Macha</figcaption> </figure>  Fast forward a few years and he found himself in Osaka, working at a friend’s restaurant called Dal Bhat Shokudo, where most customers were Nepali students. Ryo and Mari continued visiting Nepal often, traversing the mountains and plains from Dolpo to Bardia, in search of special local ingredients and cooking methods.&nbsp; The trips also gave them crucial insight into Nepali society, and how cooks, many of them women and children, are looked down upon.&nbsp; That is how the idea of Old Nepal Tokyo developed – treating Nepali cuisine with dignity and respect by building a fine dining experience around it.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141048_89b216a6a67e00ea9ffbe9f9d020637237857afb48548140a2d4a50f3eb100ae.jpg" data-media-id="editor_11" data-image-id="20241011141048_89b216a6a67e00ea9ffbe9f9d020637237857afb48548140a2d4a50f3eb100ae" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Dhok Dhok, Tsampa</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141048_f69e83781ffbd4f717e54099df18cd453515a942f8d8f6437063c5b93bda3c66.jpg" data-media-id="editor_12" data-image-id="20241011141048_f69e83781ffbd4f717e54099df18cd453515a942f8d8f6437063c5b93bda3c66" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Shyau</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141048_2ce56f29c8114e57e56ceab115f53ee07c8faea79b27f127445e19d18af52cc7.jpg" data-media-id="editor_13" data-image-id="20241011141048_2ce56f29c8114e57e56ceab115f53ee07c8faea79b27f127445e19d18af52cc7" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Bangur Ko Sekuwa</figcaption> </figure>  &nbsp;“In many ways, Nepal is my business and I was wondering what I could do to give back to the country that has given me so much,” muses Honda, sitting in the Juneli Chiyabari tea room in Patan.&nbsp; “Nepali cooks are not generally considered skilled, and do not make much money. Nepali high-end dining would change that.”&nbsp; Old Nepal Tokyo is a reservation-only, set-menu restaurant, with each course costing upwards of ¥13,000 ($90), and it is listed in the Michelin Guide.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141048_71edfab477ff1f5c4ed4878979b6134b6d25674aae0d052d060342583f198560.jpg" data-media-id="editor_14" data-image-id="20241011141048_71edfab477ff1f5c4ed4878979b6134b6d25674aae0d052d060342583f198560" data-rendition-name="original" width="750" height="562" loading="lazy" alt="Old Nepal Tokyo NT"> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241011141052_224a388986379ccc5aac13dabae0f37e67febbf5f4b764cdb1c8c61715a1f084.jpg" data-media-id="editor_15" data-image-id="20241011141052_224a388986379ccc5aac13dabae0f37e67febbf5f4b764cdb1c8c61715a1f084" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="Old Nepal Tokyo NT"> <figcaption>Photo: SUMAN NEPALI</figcaption> </figure>  “Most customers here do not know much about Nepal and have never been there,” says Honda, “but after eating here, they cannot wait to visit Nepal.”&nbsp; Ryo and Mari eventually want to open a fine-dining Nepali restaurant in Nepal itself. They have published a Nepali recipe book in Japanese. One of the items in it is of a festival-themed dessert, called Tihar, that uses marigold, juju dhau and methi syrup. &nbsp; Honda also experimented with making timur beer, and is now selling it in cans at the restaurant. The reviews are good. Newari cuisine is Honda’s favourite among Nepal's cuisine. “It has similarities to the food from Kobe. We also use a lot of internal organs,” he laughs. &nbsp;

Sonia Awale

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A taste of old Nepal in Tokyo

Born in Khandbari in eastern Nepal, Parashuram Pathak helped his family around the farm, sold what they grew in the market and lent a hand in the kitchen.&nbsp; After working as a chef in Dubai, San Francisco, Denmark, Australia, and on cruise ships, Pathak has now brought back what he has learnt to the Tusa Restaurant in Bhaktapur that opened on Nepali New Year on 13 April. Tusa uses fresh indigenous ingredients from various parts of Nepal, and fuses them with international methods to produce unique dishes. Pathak is a global Nepali, and is introducing global Nepali cuisine to his homeland. Pathak left an executive chef job to intern at three-Michelin-starred Noma in Denmark, named the best restaurant in the world five times. Noma runs on a philosophy of foraging to rediscover wild local ingredients, and Tusa’s mission is similarly noble: preparing dishes with Nepali ingredients using modern techniques and equipment. “We are taking Nepali food beyond dal-bhat and momo, we are taking it international,” Pathak said on the phone from Sydney. Read also: <a href="https://nepalitimes.com/here-now/nepali-baker-rises-to-the-top-in-denmark">Denmark’s best baker is a Nepali</a>, Vishad Onta  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20240419180424_1312bc016cbb2fe59c6d4a78d1f8b463af4a10b3f79559a2405fd54ea5b3197a.jpg" data-media-id="editor_1" data-image-id="20240419180424_1312bc016cbb2fe59c6d4a78d1f8b463af4a10b3f79559a2405fd54ea5b3197a" data-rendition-name="original" width="801" height="802" loading="lazy" alt="The return of the natives Page 12 NT #1208"> <figcaption>Photo: PARASHURAM PATHAK/FACEBOOK</figcaption> </figure>  Pathak’s team in Nepal includes chefs Rupesh Bohara and Sagar Shrestha who have also worked extensively in Dubai and Australia, and share his vision. The three realised they shared the same dream, and over the past five years have travelled across Nepal to research their menu, collecting ingredients and ideas from homestays, food carts, and nature. The team then scouted for Nepal’s best architect, and zeroed in on Bhaktapur-based heritage conservationist Rabindra Puri who designed the Malla-era house for Tusa in the Nag Pokhari neighbourhood. Bohara and Shrestha have moved back to Nepal for good, and Pathak arrives in September. “I made dishes from all over the world, but when someone asked what Nepali food was like, I had no answer,” says Bohara, “I came back to find out.” &nbsp;“You can get citizenship, a green card, big houses and cars, but where is the self-satisfaction?” asks Shrestha, who has a red-and-blue chef’s knife with the sun and moon of the Nepali flag tattooed on his right forearm.&nbsp; Read also:<a href="https://nepalitimes.com/diaspora-diaries/the-return-of-a-master-baker"> The return of a master baker</a>, Raju Pakhrin  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20240419180424_c601264463e5a28d4e71a46781f340a53619a08d00949a7aaebfef84e75a319d.jpg" data-media-id="editor_3" data-image-id="20240419180424_c601264463e5a28d4e71a46781f340a53619a08d00949a7aaebfef84e75a319d" data-rendition-name="original" width="6000" height="4000" loading="lazy" alt="The return of the natives Page 12 NT #1208"> <figcaption>Photos: TUSA</figcaption> </figure>  Bohara and Shrestha passionately recount stories of their trips across Nepal, speaking of generous lodge owners who introduced them to local ingredients. Tusa can seat 28, and dining here is a sensory experience with a live kitchen. The chefs cook and place dishes on a large granite countertop with induction sections built in. Behind the counter is a grill on an indoor fire with pulley control to adjust the fire. Everything that can be made in Nepal — chairs and tables, ceramic dishes, the grill — is locally sourced. The executive kitchen/laboratory is downstairs. It is spacious, spotless, and contains appliances rarely seen in restaurants here: a sous vide machine that cooks vacuum-sealed packets at consistent temperatures, and a dehydrator for sisnu nettles. A fresh batch of deep purple kimbu (mulberry) muffins has just come out of the oven. Fridges have dry-aged fish and marigold kombucha. Fermentation seems to be the theme at Tusa, and Pathak explained: “Fermentation takes away the natural sugars in food, leaving behind a true, umami taste.”&nbsp; Read also: <a href="https://nepalitimes.com/here-now/vikings-khukri-passion">Viking's khukri passion</a>, Alisha Sijapati  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20240419180424_c59e2b4230864f646bc36108adb951e95ec85da6156740294b1ec715b86acf89.jpg" data-media-id="editor_5" data-image-id="20240419180424_c59e2b4230864f646bc36108adb951e95ec85da6156740294b1ec715b86acf89" data-rendition-name="original" width="5895" height="3930" loading="lazy" alt="The return of the natives Page 12 NT #1208"> </figure>  Tusa itself means ‘shoot’ in Nepali, and can be a dish of fermented bamboo shoots. The restaurant serves a tasting menu with six courses, plus surprises. It starts with a fermented potato and millet roti with charred green garlic and tomato chutney. The bread tastes like a mix of alu paratha and kodoko roti with a satisfying, mild flavour. The chefs do not show off, and overdo it. Dishes are tastefully simple and faithful, a theme that runs through the meal. The second course is a filet of fish charred on one side and placed in a broth. It is delicate and smokey, and does not mask the character of the fish.&nbsp; The next is Batuk Chukauni, a Magar dish with a lentil snack and a yoghurt-based potato achar. The batuk, made of lentil batter, is light and the chukauni has potatoes and peas. Read also: <a href="https://nepalitimes.com/here-now/money-is-not-everything-but-you-need-money-for-everything">"Money is not everything, but you need money for everything"</a>, Rohit Shrestha  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20240419180424_e3f51228ff792e8d4297f81f8e67d138584e922ae035d131977494219e5e85c5.jpg" data-media-id="editor_7" data-image-id="20240419180424_e3f51228ff792e8d4297f81f8e67d138584e922ae035d131977494219e5e85c5" data-rendition-name="original" width="1333" height="1000" loading="lazy" alt="The return of the natives Page 12 NT #1208"> <figcaption>Batuk Chukauni. Photo: VISHAD ONTA</figcaption> </figure>  Next is a skewer of jackfruit with a tamarind and mustard glaze that has the texture of a slice of sausage and melts in the mouth. Then comes the first off-menu item: a steak of watermelon, glazed and grilled, tasting sweet, sour and smokey. After that a palate cleanser sorbet made with laligurans syrup adorned with a frozen candied rhododendron petal. Finally the main course: barbeque chicken and chyakla coarse corn grits. The chicken has been brined, marinated, cooked sous-vide and seared on the grill. The delicate consistency of the chicken stands out. Desert is a smooth, creamy cheesecake that uses the local juju-dhau yoghurt. And the last course is a moist, moss-green sisnu cake laced with mulberry jam and cream.&nbsp; There is nothing gimmicky about Tusa. It is the coming together of skilled Nepalis with international exposure who have mixed what they have learnt abroad with the flavours of home.&nbsp; The tasting menu is Rs3,500, and it may take some time before Nepalis develop a predilection for some of its items. The chefs are excited, vindicated, and relieved. Coming back to Nepal, uprooting successful careers abroad to take a chance on Nepal must not have been easy.&nbsp; Tusa had a soft launch on New Year’s day with Kathmandu-based diplomats. Australian Ambassador Felicity Volk was one of them, and wrote on a Facebook post: ‘Chefs who honed their skills in Australia and returned to Nepal to give back. We call it fine dining, they call it #cominghome.’ Read also: <a href="https://nepalitimes.com/multimedia/the-baker-of-barpak">The baker of Barpak</a>, Tara Aryal Pandey

Vishad Raj Onta

The return of the natives

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637218ee9c7e80680e0baa70jpeg.jpg" alt="" width="960" height="640"/><figcaption>Photos: NABIN BARAL AND GAGAN THAPA</figcaption></figure>Growing up in a family composed of two cultures, I learned to juxtapose the differing cultures of my parents through food, and understand and appreciate their contrasts. My mother’s Newa community reveres alcohol and buffalo meat, which are integral to the culture and even offered to the gods. But my father’s Brahmin community abstains from alcohol and buffalo meat as these are considered impure and socially unacceptable. The two societies celebrate festivals and rituals in different ways and have varied food traditions.Despite these differences, my family embraces both cultures. I grew up blending the two food cultures and traditions together. Food is the epitome of culture, and in Nepal it has deep cultural and religious significance, being the defining feature of cultural identity.Nepal has over 100 different castes and ethnicities, each with its own food culture deeply rooted within its own socio-ecological milieu. Because of its geographical variance, Nepal has a great variety of flora and fauna, including crops and animals that are raised for food, which in turn has led to variegated cuisine.Many indigenous communities in Nepal have their own culinary practices that are largely defined by the environment they live in, the availability of resources, the state of the economy, and centuries of history.But little is written about the wonderful variety of food cultures across these ethnicities, and Nepali cuisine is largely represented by a handful of recipes.In addition to indigenous practices, migration, trade, and cross-border influences have also shaped Nepal's gastronomy. For centuries, Nepalis have engaged in trade between the Tibetan Plateau and the Gangetic Plains. While many of Nepal’s valleys and mountains appear isolated, traditional recipes are a testament to the movement of people and cross-cultural exchanges.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637218f19c7e80680e0baa71jpeg.jpg" alt="" width="680" height="960"><figcaption> </figcaption></figure>The Tarai’s food culture relates to North India as it is historically, geographically, and culturally contiguous. The food in Nepal's northern hinterland is closer to Tibet. Over the years, many Tibetan and Indian communities have also migrated to Nepal, bringing along their recipes.Muslim communities, some of which came from Kashmir and Central Asia, have also blended their cuisines with local practices, customs, and ingredients.In Nepal, food practices are linked to one’s religion, caste, and ethnicity. Hindus from supposedly 'upper-caste’ households categorise foods according to chokho (pure) and bitulo (impure).<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637218f49c7e80680e0baa72jpeg.jpg" alt="" width="960" height="640"><figcaption> </figcaption></figure>For instance, kodo (finger millet) is considered impure and abstained during religious ceremonies. Whereas for other groups, millet is a staple and also made into alcohol that is offered to ancestral deities. Alcohol and pork consumption is a defining feature of non-Hindu ethnicities and the 'lower-castes’.In a society stratified by caste and class, some food practices are used as a tool for discrimination and social exclusion. The upper-caste not only dictate the supremacy of their social norms but also their food culture. They look down upon those who eat pig and buffalo, and drink alcohol. What you eat has historically defined class and vice versa. The Dalit are considered the 'lowest’ in the caste hierarchy.As with most cultures around the world, the social practice of eating together is at the centre of festivities and celebrations in Nepal. Kathmandu’s Newa community celebrates numerous festivals and jatras (chariot processions or carnivals), and for each celebration, a bhoye (feast) is an indispensable element.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637218f79c7e80680e0baa73jpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637218fa9c7e80680e0baa74jpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure>The largest Hindu festival Dasain, the Sakela festival of the Kirats, and many others are celebrations of planting and harvesting of crops that follow the monsoon cycle. In fact, monsoon shapes the ways of life in Nepal. Yomari Punhi, a Newa festival that involves eating yomari (a steamed rice flour cake filled with sweet molasses), and Nwagi, a festival offering the new harvest to ancestral deities before consuming in many communities, are essentially harvest celebrations.At times, precise delicacies are designated for specific festivals and they pay close attention to seasonally available produce. During the winter festival of Maghe Sankranti, varieties of tubers such as sweet potato, yam, and taro are consumed alongside ghee and processed jaggery in the belief that they prevent colds.In recent decades, dal-bhat-tarkari, commonly referred to as khana (also the word for ‘food’), has become a staple meal across Nepal. Dal is lentil or bean soup, bhat is cooked rice, and tarkari is cooked vegetable. The meal is at times accompanied by a meat curry and often eaten with a fermented or freshly-made achar as relish.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637218fd9c7e80680e0baa75jpeg.jpg" alt="" width="960" height="640"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637218ff9c7e80680e0baa76jpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637219029c7e80680e0baa77jpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure>However, many mountain communities traditionally did not eat rice as a staple. Buckwheat, barley, and naked barley once made up the daily diets of the Sherpa, Tamang, and Thakali. The Newa, Magar, and Gurung consumed millet and maize as their primary staples. Apart from rice, maize, buckwheat, millet, and other grains are usually ground into flour and made into roti (unleavened flatbread) and dhindo (thick porridge). In the Himalayan region, tsampa (roasted barley or naked barley flour) is a staple and is usually eaten with su-cha (salty butter tea).As rice has become more mainstream and commercially available, it has displaced other traditional and nutritious staple grains such as millet, buckwheat, barley, sorghum, and amaranth. Unfortunately, even many of the local rice varieties are being replaced by commercial varieties.Foraging and hunting still contribute a significant portion to diets. In the mountainous regions where less fertile soil and harsh climates mean crops cannot support residents all year round, foraging is essential to meet local needs.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637219059c7e80680e0baa78jpeg.jpg" alt="" width="960" height="640"><figcaption> </figcaption></figure>The food culture of the Tharus is inextricably linked to rivers, ponds, canals, and swamps. In the mid-hills, along with fishes, paha (freshwater Himalayan frogs) are delicacies of the Magar and Gurung.Insects, on the other hand, are only sparsely consumed now. Such indigenous foraging practices are regrettably disappearing.Until recently, Nepalis ate meat occasionally, generally during festivals and celebrations. Buffalo meat is of particular importance to the Newa community. Many hill communities have a variety of pork-based recipes. Yaks, mountain goats, and sheep are reared for meat in the mountainous region. Khasi (castrated goat) and chicken are common and consumed by most communities.Some indigenous groups traditionally ate beef, but cow slaughter was outlawed in the early 19th century by the Hindu monarchy, and it remains proscribed today.Milk and dairy products such as ghee, yoghurt, and buttermilk are essential in the cuisines of Hindu Khas-Pahadi, Maithil, Sherpa, and other mountainous communities, which historically followed pastoral traditions.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637219079c7e80680e0baa79jpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/6372190a9c7e80680e0baa7ajpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure>Fermenting, smoke-drying, and sun-drying are common in Nepali food culture, which probably came from the need to preserve food. Fermented achar is also an attempt to preserve food. Vegetables such as radish, cauliflower, lapsi (Nepali hog plum), bamboo shoots, and chillies are pickled and stored.The Rais and Limbus ferment soybeans to make kinema and then dry it for later use. Gundruk (sun-dried fermented greens) and masyaura (sun-dried black lentil paste and taro leaf nuggets) are widely prepared for preserving greens for the dry season.The Thakali sun-dry buckwheat greens and ground them to make dhopra, which is consumed as a soup.  The Tharu preserve greens for the monsoon season when the fields are flooded and greens are scarce.While in some communities, their economic prosperity and agricultural abundance have added richness to food; in others, limited crop diversity and the necessity for preservation have led to the development of unique delicacies and flavours.A wide variety of spices, herbs, and flavouring ingredients used in cooking also reflects the richness of Nepali flavours. Mustard oil, ghee, and preserved animal fat have been used as cooking mediums and flavouring ingredients since ancient times. But today, the use of industrially processed sunflower and soybean oil is widespread.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/6372190d9c7e80680e0baa7bjpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/6372190f9c7e80680e0baa7cjpeg.jpg" alt="" width="640" height="960"><figcaption> </figcaption></figure>Spices such as garlic, ginger, onion, coriander, cumin, turmeric, and chilli are commonly used across Nepal, but there are also many lesser-known spices and flavouring ingredients distinctive to communities or regions. The Sherpas use the whey dregs of buttermilk, known as serkam. They also ferment it to make somar, and milk cream to make shosim, both of which add a sharp pungent flavour to soups and achar.In Nepal’s western parts, bhang (hemp seeds) is widely used to make achar. The Tharu of the eastern Tarai use aalash (flaxseeds) to flavour curries and achar. Timmur and jimbu (aromatic wild Himalayan allium) are among the important flavouring ingredients in Thakali cuisine, and also commonly used by hill communities. The Kirat burnt ash from a rooster’s inner feathers to use as flavouring to make a delicacy known as wachipa or wamrik.Nepali cuisine is characterised by the one quality that distinguishes almost every facet of Nepali life: its diversity. With wide geographic variance, ethnic diversity, rich culture and heritage, Nepali food culture is intricately and extraordinarily unique. Nepal has managed to carve out a unique niche for itself, borrowing not just from its neighbours, but also cultures farther afield.The identity, culture, religion, ethnicity, and beliefs of the communities are connected to food, it is imperative to understand and preserve Nepal’s food culture.Excerpt from Prashanta Khanal's book Timmur: Stories and Flavors of Nepal<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637219129c7e80680e0baa7djpeg.jpg" alt="" width="960" height="640">Timmur: Stories and Flavors of NepalBy Prashanta KhanalFine Print 2022297 pagesRegular hardback Rs2,500Special hardback with slipcase Rs3,000Read more: <a href="https://www.nepalitimes.com/banner/getting-high-on-high-mountain-tea/">Getting high on High Mountain Tea</a>, Sonia Awale

Flavours from Nepal

In a country where khana khanu bhayo is an everyday greeting, dal-bhat is the default meal. So much so that there are even t-shirts with the words 'Dal-bhat Power 24 hour’.
And if rice and lentils is the staple lunch and dinner, momo is the ultimate afternoon snack. From the plains to mountains, dumplings are ubiquitous with variations in the filling and the sauce. But with over 100 ethnic communities, Nepali food is more than just dal-bhat and momo, and Prashanta Khanal’s new cookbook Timmur: Stories and Flavors of Nepal highlights this <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/" target="_blank">culinary diversity</a>. With selected recipes from 12 ethnic groups, the book collects some unknown and overlooked dishes from around the country.
Growing up in an intercultural family with a Newa mother and a Brahmin father, Khanal’s tryst with food began early on. With working parents and a mother who strictly followed the Hindu dictum of not entering the kitchen while menstruating, the responsibility of cooking for siblings often fell on Khanal’s shoulders.
“Coming from a multi-cultural family helped me understand Nepal’s cultural diversity and the different food cultures,” says Khanal. “My father’s side of the family considers eating buffalo meat and alcohol a sin, my mother’s side of the family offers them to the gods.”
But it was in the early 2010s, upon returning from Indonesia, that he realised how vast the dimension of Nepali cuisine really is.
“In Indonesia I had come across tempeh, a traditional Indonesian dish made from fermented soybeans. When I came back to Nepal, I came across our own kinema, and that changed the way I looked at Nepal's cuisine."
Read Also: <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/" target="_blank">Exploring Nepal's culinary diversity</a>, Kedar Sharma and Kiran Sharma
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In 2013, Khanal started <a href="https://www.thegundruk.com/" target="_blank">thegundruk.com</a>, a food blog reflecting his passion for Nepali culture and food. He has also written<a href="https://kathmandupost.com/author/prashanta-khanal" target="_blank"> columns on food for The Kathmandu Post</a> and is a partner in <a href="https://www.facebook.com/Raithaane/" target="_blank">Raithaan</a>e, a restaurant promoting and preserving the Nepali food heritage.
Khanal who also works on environment and sustainability believes food should be sustainable as well. “Everyone should know how to cook and grow their own food,” he says. At Raithaane, ingredients and produce are sourced from all over Nepal.
For those who have followed Khanal’s work over the years, some of the content may look familiar. His initial idea was to collect recipes and publish them in an e-book format, but it was eventually turned into a book comprising over a 100 recipes.
Named after the 'Sichuan pepper' spice known for its unique aroma and taste, Timmur showcases the diversity in Nepal’s gastronomy. The author travelled across the country to hunt down recipes and consulted friends and families to learn about ingredients and special dishes served in certain festivities and seasons.
In the introduction, Khanal delves into Nepal's ethnicities and finds the dots to connect them to each other, as well as with other parts of the world.
The chapters are separated according to ethnic communities: Newari, Rai &amp; Limbu, Thakali, Tharu &amp; Maithil, Sherpa, Tamang &amp; Tibetan, Magar &amp; Gurung, Khas cusines, Author’s Flavours, and a dedicated chapter to Achaar.
Each part begins with an overview of the culture and the author’s connection with it. Every recipe has an introduction of the dish, giving the book a very 2000s blog-like feel. Not surprising, considering the author’s background.
There are some hidden gems, others familiar or completely unknown. Ubahang Nembang has done a beautiful job with the minimalistic layout and illustrations, and Nabin Baral and Gagan Thapa’s photography jump out of the pages looking mouthwateringly delicious.
The success of a cookbook depends on how easy the recipes are to follow. After spending a lazy afternoon cooking three dishes: Rikikur (savory potato pancakes), Babar (deep-fried rice flour roti) and Rukh Kataharko Tarkari (Jackfruit curry), this reviewer can attest that the recipes are beginner-friendly.
Those more used to selecting dishes based on the total cook time may be disappointed, as the book does not mention any. But Khanal proposes that readers and cooks use the book more as a guide than a checklist. “Cooking is about the experience, the feel,” he says.
Some of the recipes do require specific methods, and bit of patience hunting for the right ingredients. But that is the beauty of cooking (and eating), exploring smells, tastes and textures one is not familiar with.
While the author is the first to admit that his cook book does not represent the entirety of Nepali cuisine, it is a fine example of what Nepal has to offer, and perhaps a step towards having more than dal-bhat and momo represent Nepal in the world’s gastronomic atlas.
<div class="embed-block"><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221114111128/637219199c7e80680e0baa7fjpeg.jpg" alt="" width="960" height="640"></div>
Timmur: Stories and Flavors of Nepal
By Prashanta Khanal
Fine Print 2022
297 pages
Regular hardback Rs2,500
Special hardback with slipcase Rs3,000
Read Also: <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank">Could Nepali cuisine go global?,</a> Thomas Heaton
<a href="https://www.nepalitimes.com/banner/a-taste-of-nepals-rana-past/" target="_blank">A taste of Nepal's R</a><a href="https://www.nepalitimes.com/banner/a-taste-of-nepals-rana-past/" target="_blank">ana Past,</a> Nepali Times

Sahina Shrestha

Recipe for Nepali culinary diversity

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111148/636cd7069c7e80680e092db6jpeg.jpg" alt="" width="959" height="566"/><figcaption></figcaption></figure>When a cookbook makes a reader drool, and just turning the pages gets the digestive juices going in anticipation, it means the content is a culinary masterpiece.Those conditions are fulfilled in <a href="https://www.nepalitimes.com/banner/food-of-the-royals/" target="_blank" rel="noopener noreferrer">Rohini Rana’s mouth-wateringly illustrated book</a> Rana Cookbook: Recipes from the Palaces of Nepal being launched on Friday in Kathmandu after being delayed for a year due to the pandemic. This lavishly illustrated collection of recipes from the House of the Ranas has been worth waiting for.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111148/636cd7099c7e80680e092db7jpeg.jpg" alt="" width="1500" height="1000"><figcaption>RANA DISH: Spending an afternoon with Rohini Rana in her kitchen as she prepares one of her favourite dishes from her new cookbook, is like going back in a time machine to the royal kitchens of Baber Mahal to rediscover preparations of her ancestors.</figcaption></figure>Nepal’s Rana dynasty ruled for over 104 years, and is best known for ornate wedding cake palaces. These vast stucco structures were influenced by neo-classical architecture of England and France that prime ministers Jang Bahadur Rana and Chandra Shumsher Rana were impressed by during their visits to Europe in different centuries.The Rana era generally gets a bad press in Nepal because the rulers were replaced by the Shahs after 1950s, and most of their achievements were air brushed by later historians. Ranas were known for their luxurious lifestyle, sometimes bordering on decadence.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111148/636cd70c9c7e80680e092db8jpeg.jpg" alt="" width="1000" height="1351">They were epicures, and the wining and dining was of epic proportions. Rana cuisine was a distinctive fusion of Mughlai dishes blended with Nepali preparations and ingredients. Some of the recipes were actually brought to Nepal by the khansama chefs brought in from Lucknow by Jung Bahadur Rana after the Indian Mutiny in 1857. Even though they were Muslim, they collaborated with the Hindu cooks in the Rana palaces to come up with a unique blend that can be called ‘Rana cuisine’.Rohini Rana was the daughter of Rajamata Anant Kumari of Awagarh, one the princely states of India’s Uttar Pradesh. It was a tradition in those days for Indian and Nepali nobility to intermarry, and she wed Gaurav SJB Rana, the great-grandson of Chandra  Shumsher Rana, and who was Nepal Army chief from 2012-2015.“Growing up as the youngest sibling in one of the most beautiful hill stations in northern India I had an idyllic childhood. I was loved and, I admit, slightly pampered,” recalls Rana, who is better known by her nickname, Dolly. “Summers in Nainital were endless lunches and dinners with tables piled high with food.”Family members were such foodies that they spent one meal planning and discussing the next one. In Kathmandu, Dolly had to get used to life in a palace, and it was the common interest in food preparations that helped her blend right in.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111148/636cd70f9c7e80680e092db9jpeg.jpg" alt="" width="1500" height="926"><figcaption></figcaption></figure>Gen Gaurav Rana is the seventh generation of his clan serving in the Nepal Army, and  Dolly accompanied her husband on various UN peacekeeping and diplomatic postings abroad as well as to remote regions of Nepal.It was when Gen Rana was posted to the Nepal Army base in Suparitar in Makwanpur in the 1990s that Dolly started working on her cookbook. She prepared many of the dishes herself from the training she got from her husbands’ nanny, Chiniya Champa, whose father also worked in Baber Mahal palace.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111148/636cd7129c7e80680e092dbajpeg.jpg" alt="" width="987" height="588"><figcaption></figcaption></figure>Rana cuisine retains much of its Nepali heritage as a substrate on which are added the Mughal-inspired embellishments. So there is the basic दाल, भात, तरकारी cooked with uniquely Nepali spices like जिम्बु, टिमुर, and तामा  that distinguish the Nepali staple from north Indian food. While north Indian cuisine is noted for its rich and thick gravy, Nepali food comes with lighter झोल, भुटन, कवाफ.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111148/636cd7159c7e80680e092dbbjpeg.jpg" alt="" width="609" height="756">Back in Kathmandu, Dolly started collecting and documenting recipes from Rana palaces, and found that each clan had a slightly different variant of the basic preparations. Dolly believes that the culinary heritage of her ancestors is just as important to preserve as its monuments and historical landmarks.“The cuisine is part of our cultural heritage, and it is in danger of disappearing with the passing of generations,” says Rana. “this book took me three decades to prepare, three years to give it its final touches. It is a labour of love.”Indeed, that shows in the meticulously described recipes listed conveniently and delightfully under carnivorous-sounding chapters: Bandel, Khasi, Chara, Macha, Haans, Jangali Janawar, Jangali Chara, although it may now be illegal in Nepal to hunt some of these wild beings. There are also chapters on Daal, Bhuja, Tarkari, Roti, Khane Kura, Achar, and to hit the sweet spot, Guliyo. The book has a handy and neatly ordered list of recipes at the end to make it easier to find what you want.The book is tasted and tested in Nepal, pages designed with exquisite food photography by Mannsi Agrawal, only the printing was done in India. Ex-king Gyanendra Shah, who was himself partly raised in a Rana household, writes in the preface: ‘I have to confess that I have learned quite a few things I didn’t know before I read this book. What’s more, I’m certain that I still don’t know all.’<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111148/636cd7179c7e80680e092dbcjpeg.jpg" alt="" width="595" height="629">

A taste of Nepal's Rana Past

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f519c7e80680e056e20jpeg.jpg" alt="" width="1400" height="924"/><figcaption>Photo: KEDAR SHARMA</figcaption></figure>It is said that food is eaten first with the eyes. But on our two-month food tour across Nepal recently, we felt that food may be first eaten with the ears. Delicious descriptions drew us to dishes even before we saw them.We heard of many exotic dishes: milk buried underground for six months in Jumla until it fermented into yoghurt, meat marinated for a week before it is eaten in Kalikot, meat belonging to the entire community cooked in a single dish in Gulmi. Cake-like dishes made of rice, millet and other flour that are not known outside the districts they are eaten in.Read also:<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots,</a> Sewa Bhattarai<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/food-of-the-royals/" target="_blank" rel="noopener">Food of the royals</a><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f549c7e80680e056e21jpeg.jpg" alt="" width="393" height="377">We have always been told that Nepalis don't have names that correspond to breakfast, lunch and dinner, but have only meals and snacks (khana and khaja). However, the Tharu have names for five different meals, according to the time of the day they are served in. Communities that migrated most, especially Brahmins and Chhetris, had lost most of their culinary heritage. Yet in Baitadi, we saw that those who had stayed behind retained their original foods.All of this led us to ask ‘What exactly is Nepal food?’ Is dal bhat tarkari the national dish? Are foods in Nepal original, and is there a commonality between the country’s varied cuisines?Bhat (steamed rice) cannot solely define Nepali food in a country where indigenous grains like wheat, corn, buckwheat, millet, barley and others are grown abundantly, and roasted and steamed into bread, boiled into porridge, or ground for storage. Any one of these can be taken as a staple food. Beyond that, lentils form an essential part of our diet, though their cooking varies according to geography and ethnicity.Read also:<a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">The superfoods of the Andes and the </a><a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">Himalaya,</a> Sonia Awale<a href="https://www.nepalitimes.com/?p=33901&amp;preview=true" target="_blank" rel="noopener">Much more than dal bhat,</a> Anil Chitrakar<a href="https://archive.nepalitimes.com/article/nation/vegetables-and-famous-veggie-dishes-this-Dasain,3951" target="_blank" rel="noopener">Vegetables are eaten Nepalwide</a>, mostly fried, and sometimes boiled. Oil to fry them in, and turmeric for its colour and medicinal property, are essential to Nepali cuisine. Green leafy vegetables saag differentiate the Nepali thali from North Indian ones. Gundruk, sinki, tama, kinema, and other foods made by fermenting leaves, bamboo shoots, or beans are common across Nepali kitchens. So are dairy products like milk, yoghurt and buttermilk, and it is a tradition to flavour rice with a bit of ghiu.As for meat, there is no uniformity. Some like pork and others buffalo, both forbidden by other communities. Nepali cuisine is lacking when it comes to dessert, and many communities do not even have the tradition of eating sweets.Nepal’s most exotic dishes are not found in restaurants but eaten only at home. While this preserves their taste, it also limits the dish to a small family group.Read also: <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener">Could Nepali cuisine go global</a>, Thomas HeatonIn this age of easily available packaged food, we are losing slow-cooked foods that once used to enhance the taste, smell and nutritional value of foods. Not just our recipes and cooking techniques, but our entire agriculture system has fallen prey to commercial agriculture, and many indigenous foods are not grown any more.After our culinary journey across Nepal, our conclusion is that there is no standard ‘Nepali food’. It is our duty to define, and refine, our ethnic dishes and preserve their originality. We need to get these dishes to restaurant tables around the world by cooking, eating and propagating them ourselves. Nepali food deserves to go worldwide.<h2>Tharu</h2>https://www.youtube.com/watch?v=3h10eHDoRt4Tharus who live in the plains make use of all the ingredients around them, including aquatic animals like fish, snails, clams, shrimp and crabs. You name it and Tharus make a delicious dish out of it. They are also famous for eating healthy, with their staple grains and vegetables steamed or boiled.It used to be that Tharu food was only available during the Maghi festival at Tundikhel. But Tharu restaurants in Kathmandu now provide the food all the year round. Barghar Restaurant in Kirtipur provides all the traditional Tharu delights, even crabs and clams.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f569c7e80680e056e22jpeg.jpg" alt="" width="1400" height="934"><figcaption> </figcaption></figure><h2>Thakali</h2>https://www.youtube.com/watch?v=4SL3kYsqWqsThough Thakalis live in Mustang where rice does not grow, Thakali restaurants have become synonymous with the typical Nepali dal bhat tarkari. That might be because they were historically traders and were exposed to foreign foods. The Thakali thali  use Himalayan spices like jimbu and timur. They have also retained many indigenous dishes like kanchemba (pictured, left), fries made of buckwheat, which grows abundantly in Mustang. Thakali food needs to be branded and standardised so that it doesn't lose its originality, and the production of local ingredients can be promoted.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f599c7e80680e056e23jpeg.jpg" alt="" width="1400" height="933"><figcaption> </figcaption></figure>Thakali food has come to mean tasty dal-bhat-tarkari, and spic and span Thakali restaurants can be found all over Nepal, and even abroad.<h2>Sherpa</h2>https://youtu.be/6Q_RbKoSQ2kSherpa cuisine is derived from Tibetan, and is designed for the cold harsh climate of the high mountains. Rigikur, a potato and buckwheat bread, is rich in butter and eaten with cheese sauce. Shyakpa, or meat soup, is consumed piping hot any time of the day. And su chiya, a unique salt and milk tea, is also had with dollops of butter. Tasmpa, a popular breakfast, is made by grinding grains like buckwheat, millet, wheat, or a combination of them, and is had with milk and honey.Though Sherpa food is rarely found  in most mainstream restaurants of Kathmandu, they are common in the Bouddha area. Newly opened Sherpa Cafe in Jhamsikhel caters to customers in Patan.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f5d9c7e80680e056e24jpeg.jpg" alt="" width="1400" height="963"><figcaption> </figcaption></figure><h2>Newa</h2><a href="http://archive.nepalitimes.com/article/review/food-review-Krishnarpan-Dwarikas,2542" target="_blank" rel="noopener">Newa cuisine</a> is rich and varied. Samye-baji is the standard mid-day snack and also a festive delight, where beaten rice is eaten with many vegetables and condiments. Spicy potato salad, bara (lentil flatbread), beans, soybeans and marinated buffalo meat are popular accompaniments.Almost every little alley in Kathmandu contains a Newari restaurant, serving samye-baji, bara, chatamari (rice bread), and other dishes. The choices range from low-end corner shops to high end outlets like Dwarika's Hotel in Battisputali.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f609c7e80680e056e25jpeg.jpg" alt="" width="500" height="446"><h2>Rai/Limbu</h2>https://www.youtube.com/watch?v=KKKIEeGA3AQPork meat is a staple of the Rai and Limbu communities in eastern Nepal. Sargemba (pictured), or blood sausage, is made by stuffing blood and seasonings into pig intestines, and then cut and fried before it is eaten. The pork curry Yangben-Fakso (left) is also unique, flavoured with a lichen called yangben, soaked in warm water and mixed with pork blood. It goes well with chamre  (fried rice) and kinema  (fermented beans).<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f619c7e80680e056e26jpeg.jpg" alt="" width="500" height="342"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f639c7e80680e056e27jpeg.jpg" alt="" width="500" height="342"><figcaption> </figcaption></figure>Rai/Limbu cuisine is rarely found in Kathmandu, except for a couple of restaurants in Nakhipot and Baluwatar. Raithane Resturant in Lalitpur promotes Nepali dishes and local ingredients, and includes a couple of these dishes in its menu.

Exploring Nepal’s culinary diversity

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141148/636a5eff9c7e80680e056dfdjpeg.jpg" alt="" width="1400" height="925"/><figcaption>Photo: DWARIKA'S HOTEL</figcaption></figure>With so many Nepalis living outside of the country, those of us who remain are often asked what keeps us here. The standard answer is: home food. Which is why it is sad to see many menus featuring the same momos, chowmein and fried rice, when we have so much culinary heritage on offer.We live a country where food is regarded as sustenance, and not a luxury. We eat to live. We eat when we arrive at a place where food is being served, not necessarily when we are hungry.Nepal is synonymous with the Himalaya, and more recently the world has woken up to the fact that we also have plains in the south and a plateau to the north. It is our unique location the gives Nepal its ethnic and culinary diversity. Which is why we must position our food as a product, service and a true lifetime experience.Read also:<a href="https://www.nepalitimes.com/?p=34079&amp;preview_nonce=2924ca6ef5&amp;preview=true" target="_blank" rel="noopener">Exploring Nepal’s culinary diversity,</a> Kedar Sharma and Kiran Sharma<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots</a>, Sewa BhattaraiWe have so much more than dal bhat -- why have we kept all those dishes hidden from the world? Japanese, Chinese, Indian, Thai and Vietnamese food are now served all over the world why have we not  branded Nepali cuisine? Thakali and Newari restaurants are doing well, others should follow.At Lakeside in Pokhara, there is a restaurant called Fresh Elements that sources local ingredients to create world-class meals. At Dhakhwa House in Patan visitors prepare, cook and enjoy a great meal as part of the homestay package. Bhojan Griha in Dillibazar has been serving Nepali food with local music and folk dances for many years now.At the award-winning Dwarika's Hotel, <a href="http://archive.nepalitimes.com/article/review/food-review-Krishnarpan-Dwarikas,2542">the Krishnarpan 18-course dinner </a>(pictured above) is now a global brand and a lifetime experience. The yogurt of Bhaktapur, the sisno (nettle) soup on trek routes, millet, buckwheat and Tibetan bread, are all part of many menus now.We need to involve creative chefs who will help transform these and many more local ingredients into world-class dining experiences. We could develop our own Nepali version of Masterchef Australia.Read also:<a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">The superfoods of the Andes and the Himalaya,</a> Sonia Awale<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f039c7e80680e056dfejpeg.jpg" alt="" width="393" height="377">We want to see Nepal’s globally unique culinary heritage featured as a separate and stand-alone tourism offering. It can be done with a bit of creativity and entrepreneurial skills from tour operators, such as the growing trend of cooking classes for tourists.Read also:<a href="https://www.nepalitimes.com/here-now/the-superfoods-of-the-andes-and-the-himalaya/" target="_blank" rel="noopener">Exploring Nepal’s culinary diversity,</a> Kedar Sharma and Kiran Sharma<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots,</a> Sewa BhattaraiDal bhat is all well and good but Nepal can offer so much more. We have some of the most unique spices and ingredients found nowhere else in the world. In Humla, for example, you can walk a whole morning across a meadow where thyme grows as far as the eye can see. Jhimbu gives Nepali dal the aroma and taste that Indian lentil cannot match. Mustang potatoes and lapsi are now much sought after.Global and domestic visitors travel to experiment, learn, have new and unique experiences, take photos, show off to friends and family back home, and then tell stories for the rest of their lives. A few may even write articles, or even a book, depending on how the experiences impacts them. Let us make Nepali food one of their ‘unforgettables’.Read also:<a href="https://www.nepalitimes.com/here-now/satisfying-trekker-appetite-for-adventure/" target="_blank" rel="noopener">Satisfying trekker appetite for adventure,</a> Sanghamitra Subba<a style="background-color: #ffffff; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/">Could Nepali cuisine go global?</a>, Thomas HeatenBranding Nepal as a culinary destination will create new jobs, help our farmers grow high-value ingredients, keep tourists here longer longer and spend more. It will also give Chainpur and Palpa brass dishes a boost, along with dhaka napkins and tablecloth.Many local ingredients will find their way to the global marketplace along with the handcrafted serving plates and pans, ranging from clay to silverware. Everyone has to eat, why not make it a very unique truly Nepali experience?Anil Chitrakar is the President of Siddharthinc

Anil Chitrakar

Much more than dal bhat

https://www.youtube.com/watch?v=DYmgDIkIIEwLike many Nepali housemothers, Bhimi Gurung spent her life preparing three meals a day and bringing up her children. Still, she felt she had not accomplished much, and one day confided as much to her daughter, Muna, who had just returned from the United States.The remark affected Muna Gurung deeply. Her mother sacrificed her whole life for her family, and now she needed something else to keep her busy doing what she was best at.Bhimi Gurung’s pickles were famous among family and friends, so last year Muna started marketing varieties of organic pickles under the name <a href="https://www.facebook.com/amako.nepal/">Āmāko</a> (which simply means Mother’s). In no time, the pickles started flying off the shelves, first at weekend organic markets, then in stores, and now online.<a href="https://www.instagram.com/amako.nepal/">Āmāko</a> is now an intergenerational company, producing 10 varieties of handmade traditional Gurung pickles, with four more varieties in development.“My mother’s cooking, especially her pickles, used to be admired by Nepalis and foreigners. So, I thought, why not turn it into a business?” Muna says.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107161116/636921929c7e80680e03a0ddjpeg.jpg" alt="" width="1000" height="667"/>It was not easy to persuade her mother to get involved, however. What finally clinched it was when Bhimi Gurung remembered that when foods are served to the Rinpoche in a Buddhist monastery, the name of the cook is often taken with reverence.“The cooks are usually thanked and blessed for their kindness and culinary skills,” explains Bhimi Gurung, “I cannot compare myself with the great chefs of the past but the thought of bringing happiness and satisfaction to many people was what pulled me towards this idea.”Pickles (achar in Nepali) are an integral part of Nepali cuisine, a spicy and/or sour condiment that complements the dal bhat tarkari staple. Historically, pickles in many societies were a way to preserve vitamin-rich food for the winter before refrigeration was invented.Read also: <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/">Could Nepali cuisine go global?</a>, Thomas Heaton<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107161116/636921959c7e80680e03a0dejpeg.jpg" alt="" width="1000" height="667"><figcaption> </figcaption></figure>Bhimi Gurung’s most popular Āmāko item is the khursani achar, a chilly pickle that is lip-smackingly hot. It is versatile and can spice up omelettes or meat dishes, can be mixed with soy sauce for easy snack dipping, and can even be sprinkled over dal.“My mother experiments with different ingredients for new recipes. She takes charge of the creative department while I manage the marketing and money matters,” says Muna Gurung.Her easy-going father RB Gurung tends the organic garden, where the ingredients are grown, and does the outreach to the markets. He also strongly pushed his own favourite, the gundruk achar, which is another hot favourite among customers.Read also: <a href="https://www.nepalitimes.com/here-now/a-kiwi-takes-to-gundruk/">A Kiwis takes to Gundruk</a>, Thomas Heaton<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107161116/636921979c7e80680e03a0dfjpeg.jpg" alt="" width="1000" height="667"><figcaption> </figcaption></figure>Muna Gurung brought Bhusan Shilpakar to do the contemporary branding and packaging of the elegant glass jars which contributes to the exotic image Āmāko has built for itself within one year.She looks at her mother affectionately, and says: “I now understand my mother better, not just as a mother but as a woman with her own needs and hopes.”With a sparkle in her eyes Bhimi Gurung also shares her gratitude: “At 69, my life has changed completely. Thanks to my daughter, I am living the happiest and most satisfying moments of my life.”Āmāko pickles are available at: <a href="https://www.facebook.com/Maya-Ko-Chino-2134801103418445/?ref=br_rs">Maya Ko Chino, Jhamsikhel</a>, <a href="https://www.facebook.com/onetreestop/?fref=mentions&amp;__tn__=K-R">One Tree Stop, Darbar Marg</a>, <a href="https://www.facebook.com/EVERFRESH.KTM/?fref=mentions&amp;__tn__=K-R">Everfresh Café, Pani Pokhari,</a> <a href="https://www.facebook.com/farmersmarketlesherpanepal/?fref=mentions&amp;__tn__=K-R">Le Sherpa's Farmers' Market, Pani Pokhari,</a> Garden's Café, Bouddha, <a href="https://www.facebook.com/karmacoffeenp/">Kar.ma Coffee, Thamel</a>, <a href="http://daraz.com.np">daraz.com.np</a> and <a href="http://smartdoko.com">smartdoko.com</a>.Watch the Gurung duo in action as they prepare one of their popular items, Mulako achar and talk about how her pickle-making skills started a successful inter-generational business. <img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221107161116/6369219a9c7e80680e03a0e0jpeg.jpg" alt="" width="1400" height="933">

The mother of all pickles

https://www.youtube.com/watch?v=c-EPzTXSikw&amp;feature=youtu.beSandwiched between two culinary monoliths, it’s no wonder <a href="http://archive.nepalitimes.com/news.php?id=3918#.W2AZ0dUzbIU" target="_blank" rel="noopener">Nepal’s cuisine</a> can’t be found on as many corners of the globe as omnipresent Chinese and Indian restaurants.Nepal has its own hybrid foods: Nepali-Indian or Nepali-Tibetan and this guarantees the best of both worlds. It fuses together Szechuan pepper, Indian spices, dumplings, bamboo shoots, but the real question is why few seem obsessed with Nepal’s Himalayan spice?Read also: <a href="https://www.nepalitimes.com/?p=10616&amp;preview=true" target="_blank" rel="noopener">Nepalis binge on junk foods the West rejected...</a>, Duksangh Sherpa<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902c29c7e80680e037c81jpeg.jpg" alt="" width="1500" height="1000"/><figcaption>Photo: JYOTI PATHAK</figcaption></figure>Nepali Times put the question to one of the Momo Sisters, Pragati Sunwar. She is one part of the London-based Nepali food vlogging duo, and replies: “To promote Nepali food, we need to bring it to the high street.”The reality is that overseas, Nepali food is mostly catered to Nepalis only. And the country’s culinary treasures are buried under piles of Indian dishes in an effort to get local bums on seats. In the UK, it’s assumed Nepali cuisine is highly similar to Indian, even though you know, and we know, it is different.“There are regional varieties of Indian cuisine. And there are regional varieties of Nepali foods, too. We have Newari, Thakali cuisines, and we just need to be confident about what we are doing,” adds Sunwar.<a href="http://archive.nepalitimes.com/news.php?id=2257#.W2AbrNUzbIU" target="_blank" rel="noopener">Momos</a> have made it all over the mundo, but there is a very slim chance of finding a bara, or laphing on a menu overseas.Jyoti Pathak, who lives in New York, wanted to change this with her acclaimed <a href="http://archive.nepalitimes.com/news.php?id=14737#.W2ALqGaB1TY" target="_blank" rel="noopener">cookbook Taste of Nepal</a>. Living in one of the gastronomical centres of the world, she does not see much of a chance of Indian and Chinese cuisine being dislodged any time soon.However, she says that as the size of Nepali diaspora expands, Nepali and Himalayan restaurants are popping up in most large US cities. The challenge is for Nepali food items to appeal to a larger public.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902c59c7e80680e037c82jpeg.jpg" alt="" width="400" height="494">“Visitors and tourists who have spent time in Nepal have come to understand the virtues and its diversity, and many tell me that they appreciate the freshness and healthy aspect of our food,” Pathak told Nepali Times.The other reason for her book was that she could not find any firm records on Nepal’s culinary heritage. Perhaps recipes are at risk of being lost too, given the change she has seen when visiting Kathmandu annually since moving to the US several years ago.Particularly in Kathmandu Valley, Pathak finds people’s tastes are changing, despite the virtues of Nepali cuisine with its unique flavours, health and family traditions.“Momos, KFCs, pizzas, burgers and northern Indian cooking are getting more popular, and urban populations are eating more processed, packaged foods,” Pathak notes, while adding that much of the countryside food habits have not changed much.Read also: <a href="https://www.nepalitimes.com/?p=10611&amp;preview=true" target="_blank" rel="noopener">Living to eat</a>, Aruna Uprety<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902c79c7e80680e037c83jpeg.jpg" alt="" width="400" height="531">The nature of Nepali recipes makes it an oral tradition, passed down from one generation to the next. Which is why cookbooks and food videos are needed to preserve its culinary culture.Another book is Nepali Home Cooking for Healthy Living by Sharada Jnawali, who says the influx of global foods, and an increase in the purshasing power of the young has resulted in more inroads by outside foods.Ingredients now marketed as the most beneficial health-wise, as interest increased overseas, have always existed in Nepal’s cuisine: barley grass, wheat grass, fermented foods, amaranth and vitamin-rich items.Pragati Sunwar says Nepali cuisine could become more popular if its health benefits were better known, and she hopes to open a restaurant by changing the formula for Nepali restaurants from a number of afterthoughts on a menu to wholesome and attractive items.“If you showcase it, and make it in the right way, I think it will be amazing,” she says.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902c99c7e80680e037c84jpeg.jpg" alt="" width="1239" height="760"><figcaption> </figcaption></figure>

Could Nepali cuisine go global?

One smoggy winter morning in February 2019, Ekta regretted coming to her sculpture class. It was the first day of her period, and the 19-year-old wished she was home, curled up in bed with a hot water bag to soothe her cramps.
Her class was at Kalapremi Ceramic Studio, a dark room on the ground floor of a house in Maharajganj, and Ekta’s teacher was the artist Gopal Das Shrestha ‘Kalapremi’, a noted sculptor.
Two other students were already there, using all their muscle strength to knead the sculpting clay. Ekta, now 24, recalls how Kalapremi asked her if she was feeling all right. She avoided him, as she did not want everyone to know she was menstruating.
Kalapremi repeatedly asked Ekta what was wrong. She finally muttered that she was having her period, after which he grabbed her hand and led her to a partitioned corner of the studio and sat her on a chair. Before she could stop him, he slid his hand under her dress, and started massaging her abdomen.
“I was horrified,” Ekta recalls. “I told him to stop, but he didn’t listen, asking me not to be shy, saying he knew how to relieve my pain. He stopped only after I protested furiously.”&nbsp;
The art tutor then said, “You’re like my daughter. I’m doing it out of love to make you feel better, but you’re so stubborn.”&nbsp;
“Instead of saying sorry he acted like I was the one having crazy thoughts,” remembers Ekta, adding that from April 2016 to August 2020 beginning the time she was 16, the artist sexually abused and harassed her on several occasions. &nbsp;
Now, Ekta and the artist’s other former students are finally sharing their experiences and some are pressing legal charges against him, hoping that others do not have to endure what they did.&nbsp;
Award-winning artist and teacher Gopal Das Shrestha ‘Kalapremi’ (the name means ‘Art Lover’) is known for his ceramic art, sculpture, and contemporary pottery. He was <a href="https://nepalitimes.com/review/the-house-of-kalapremi">profiled in Nepali Times after a collaborative exhibition</a>, ‘Where the Wild Things Are’ at the Siddhartha Art Gallery three years ago.&nbsp;
His pieces, titled Gaalis, featured sculpted female figures with the heads of dogs, sheep, and donkeys (pictured) to depict derogatory terms for women. Some critics said the collection was a satire on feminists.
Kalapremi started his artistic and teaching career in 1983 and over the years taught at Bhanubhakta School, Kathmandu University School of Arts, Lalitkala Campus and at his private Kalapremi Ceramic Studio. He has also lectured at Jeonju University in South Korea and recently at Tabor Academy in the United States.
Seven of Kalapremi’s former students were interviewed for this story. Five female students said he touched them inappropriately in his studio or at Kathmandu University. Two male students said they witnessed him abuse and harass the women. In all cases, the students struggled to recognise the abuse when it occurred, and the lack of reporting systems left them to cope on their own for years.&nbsp;
Earlier this year, students shared a social media post hinting at Kalapremi’s history of abusive behaviour following which more students of the artist reached out sharing similar experiences. Some students spoke of abuse that happened as long as 20 years ago.
Kalapremi, 60, has denied the allegations. He told Nepali Times: “Some years ago, there was a movement encouraging people to hug and kiss. I used to do it purely out of friendship and love. But after seeing posts on social media last year calling out my behaviour, I realised my actions may have hurt some people. I understand now that I should have been more mindful.”
He added: “I am also an auxiliary health worker, so I know the exact points to massage to relieve menstrual pain. It’s not just menstruation, I take anyone who is ill to the hospital.”
Sexual abuse is much more rampant than reported given how difficult it is to prove it in court. The law defines sexual abuse as occuring when someone touches another’s private parts, coerces them into touching theirs, uses vulgar language, shows degrading images, or behaves indecently towards them without consent.&nbsp;
Ekta and her fellow students are consulting lawyer Suneeta Regmi Pokhrel, who says they know that even if the court decides in their favour, it is difficult to survive after speaking up, and influential men defend themselves saying they are being framed.&nbsp;
“They are in a lot of pain and weep when recalling how he abused them,” Regmi Pokhrel told us. “They are angry and have filed a case against him, but they are also terrified. They know he is a powerful man and they have seen how our society treats women who speak up against abusers. Unless people speak up, perpetrators will be emboldened.”
Art and academia in Nepal simply reflect the power imbalances in society where people with intersecting identities experience worse forms of abuse. Theatre actors Raj Kumar Pudasaini, Rajan Khatiwada, and Sunil Pokhrel were called out during the #MeToo movement in the Nepali theatre scene in 2019. Even after the allegations Pokhrel went on to receive national awards, while others continued to work without repercussions.
“If you speak up against abusers, you gradually get sidelined from projects,” explained a theatre artist who wished anonymity fearing professional setbacks. “The theatre scene in Nepal is quite small, you just have to make peace with the perpetrators and work with them if you want to sustain yourself.”&nbsp;
In academia there is a history of faculty members sexually harassing students and getting away with it. After Tribhuvan University (TU) lecturer Krishna Bhattachan was accused of harassing women students, the university said it would follow Nepal’s sexual harassment law and set up a reporting mechanism. But nothing happened to the professor, who had already retired. Instead, he counter-accused the students of 'attacking the indigenous people’s movement with baseless allegations' as <a href="https://kathmandupost.com/letters/2019/01/29/bhattachan-responds">he told the Kathmandu Post in 2019</a>. He continues to be featured as a prominent speaker including at TU.
Other faculty members previously accused of sexual harassment include Jagadish Murti Koirala from TU, Bishnu Prasad Acharya from Ratna Rajya Campus, and Bodha Raj Tripathee from Lalitpur Madhyamik Vidhyalaya. A woman staff member from TU also filed a sexual abuse complaint against Dambar Chemjong from TU.
Prominent figures like <a href="https://nepalitimes.com/news/the-rise-and-fall-of-nims-purja">mountaineer Nims Purja</a> have been <a href="https://www.nytimes.com/2024/05/31/sports/mountaineering-sexual-harassment-abuse-nims-purja.html">accused of sexual assault</a>, and cricketer Sandeep Lamichhane, actor <a href="https://nepalitimes.com/news/celebrity-rape-case-spotlights-nepal-laws">Paul Shah</a>, and former speaker of Parliament <a href="https://nepalitimes.com/news/mahara-arrested">Krishna Bahadur Mahara</a> have been accused of rape, but society-at-large has let off the alleged perpetrators amdist a larger debate about justice for survivors and punishment of perpetrators.&nbsp;
‘Gaushala-26’ is the court name given to the 18-year-old who accused Sandeep Lamichhane, former captain of Nepal’s national cricket team and skipper of Biratnagar Kings in the <a href="https://nepalitimes.com/here-now/here-comes-the-nepal-premier-league">ongoing Nepal Premier League</a>, of rape. She left the country citing society questioning her character affecting her mental health while Lamichhane got an outpouring of support. In May, the Patan High Court overturned a prior verdict that found Lamichhane guilty of rape and had sentenced him to eight years in prison. During the 23-month legal battle to pursue justice, Gaushala-26 faced threats of gang rape and acid attacks.&nbsp;
Exhausted by the struggle, Gaushala-26 sought to “move to a new world” where she could live free without hiding her identity.
Actress Samragyee Rajya Laxmi Shah in an Instagram video now deleted detailed the harassment she faced from a filmmaker during a movie shoot. She did not name any name but veteran actor Bhuwan KC filed a defamation case against Rana, but the court ruled that the charge lacked sufficient evidence.&nbsp;
Former Kathmandu mayor <a href="https://nepalitimes.com/opinion/theytoo">Keshav Sthapit also mocked the #MeToo movement</a>, calling accusations against him by journalists Rashmila Prajapati and Ujjwala Maharjan “a rape of men’s rights”.
Serial Abuse
Back at the Kalapremi Ceramics studio, another former student, 24-year-old Rajiv, says he felt the need to speak out after seeing his female classmates being abused.&nbsp;
“He frequently kissed them on their cheeks,” he told Nepali Times. “Whenever they walked into the studio he flailed his arms like a child asking for a hug. They awkwardly hugged him from the side, but he pulled them closer, held their chin, and kissed their cheeks.”&nbsp;
Rajiv says he also saw Kalapremi pull the women’s bra straps, touch their breasts, and slap their buttocks. The young students would freeze, not knowing how to react, and if they protested, he would say it was “normal in art”. Rajiv, 19 at the time like his classmates, remembers thinking perhaps the well-respected artist was right after all.
Another student, Luna, who took lessons at Kalapremi’s studio from 2020 to 2022 did try to confront the tutor after he made an obscene proposal to her. She recalls: “One day when the other students had left the studio and it was just the two of us, he told me that God had given him special artistic talent and he could transfer those powers to me. But to do that both of us will have to be naked, inside a dark room, and have sex.”
Luna, who was 18 then, was livid and told him she did not want any of his powers, but she says he laughed at her as if he was joking. She did not tell her family about the incident because she thought no one would believe her.&nbsp;
“They were all in awe of this famous artist and felt I should be grateful that to be learning sculpting from him,” she says. “I was scared to be alone with him in case he talked about sex again. My coping mechanism was to be rude so he wouldn’t try to come close to me.”
Seeing how some classmates were standing up to Kalapremi, Ekta too tried to push back against his advances, but she said he found ways to coerce her. Since Ekta, Rajiv, and Luna could not afford Kalapremi’s Rs30,000 monthly fee for lessons, he had offered them all a stipend to assist him in the studio.
“He had spondylosis and took me to his therapy sessions to learn massage techniques, then he often made me and other students massage him,” says Ekta. Whenever she refused, he would feign pain to make her feel sorry for him. “He would insist that I put my hands under his shirt so that I could massage him better,” she adds.
The art tutor often tried to “seduce sympathy” from Ekta by sharing how he had never been loved as a child and was “sexually frustrated” as an adult.&nbsp;
“At 7PM, he would pour himself Signature whiskey and immediately go off again about how he was sex-starved. I didn’t know how to respond. It took me time to realise alcohol was just an excuse to talk about sex,” Ekta says.
If convicted, Kalapremi could face financial penalty and/or a prison sentence of up to three years according to Section 224 of National Penal (Code) Act 2017.&nbsp;
Data suggests that victims of child sexual abuse on average take nearly 24 years to tell someone about their trauma, and some may never disclose it at all.&nbsp;
“In our culture, children are rarely taught about boundaries. They often react, show anger when adults pinch their cheeks. But adults insist they did it out of love, and force the children to accept it,” says Sita Lama, a psychotherapist at Manka Kura. “And even when someone touches them inappropriately they struggle to identify and verbalise it.”
When perpetrators claim to be “acting out of love”, Lama says survivors are likely to perceive it as something safe, rather than recognising it as abuse.&nbsp;
“It may take years for them to realise they were abused,” she explains. "And even when they become aware, the power imbalance with the abuser and the associated shame often prevents survivors from speaking up."
Other former students from the School of Art at Kathmandu University have also come forward years later, saying Kalapremi sexually abused them. As young adults, they felt his behaviour was off but were uncertain if it was inappropriate, illegal, or they did not know how to respond. After having understood that it was indeed abuse, they say they are speaking out now to protect others.&nbsp;
Amina Singh, a visiting faculty member at Kathmandu University, says there is no clause against sexual abuse in contracts of teachers, and there is no formal grievance handling mechanism for the students.&nbsp;
“So the only way students can to deal with sexual abuse is approach someone they trust,” she says.
Eight other former art students of Lalit Kala Campus and Srijana College of Fine Arts of Tribhuvan University and other private art studios in Kathmandu say they were also sexually abused by their art teachers. Three faculty members interviewed from these institutions said they saw the abuse, but felt it was futile to report it given how powerful the teachers were.
In the absence of a formal system, some longtime women artists warned each other about “problematic” artists. They shared &nbsp;a “heads-up” to be more cautious when collaborating with them, and avoided responding to their calls and texts after work hours.
To ensure art institutions are safe for all, galleries, museums, artist studios, and smaller art spaces need to develop policies on sexual harassment. This would include a code of conduct or studio policies that hold the leadership accountable and outline the principles of professional ethics.&nbsp;
Students and employees should inquire about accountability mechanisms for raising concerns, both formally and informally, advocates say.
Three years after Ekta left the ceramics studio, she learnt that Kalapremi had harassed many other women. Still trying to get a footing in the art industry, she attended a workshop in Kathmandu where women artists discussed ways to stay safe in the art sector.&nbsp;
Since it was a close-knit group Ekta opened up about how she felt violated and realised she was not alone, he had been abusing underprivileged students for years, and this was common knowledge among artists in Nepal.
Ekta says that even after she quit, Kalapremi continued sending her text messages like ‘I am thinking of you’, ‘Why have you stopped speaking with me’, or ‘I am waiting for your call’.&nbsp;
But what really forced her to act was when Ekta found out that he was sending similar texts to her younger sister.&nbsp;
“I’ve had enough,” she told us. “He abused me all these years but I won’t let him abuse my sister.” &nbsp;
Ekta, Rajiv and Luna are not the real names of the students.&nbsp;

‘Art Lover’ accused of sexual abuse

It was 8:15 in the evening of 25 March 1968 when everyone in the village of Batulechaur near Pokhara heard a deafening sound like thunder as a bright flashing object hurtled down to land in a field.&nbsp; That field belonged to Kul Timilsina, and the next morning he retrieved a sheet of metal about 2m by 1m and carried it home with the help of a few others, thinking it would be useful for his buffalo shed.&nbsp; Before he died at age 83 three years ago, Timilsina had told photo archivist Sunil Ulak that the black metal sheet was not rectangular and had rounded corners. There are a few witnesses still alive who have a clear recollection of the object that fell from the sky that night.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2024120707128_75cc85aac56b9cc4a77366471f058d7b3eb6868776811b0923845c2d0a61f014.jpg" data-media-id="editor_0" data-image-id="2024120707128_75cc85aac56b9cc4a77366471f058d7b3eb6868776811b0923845c2d0a61f014" data-rendition-name="original" width="1170" height="601" loading="lazy" alt="UFO over Pokhara"> <figcaption>The field in Batulechaur belonging to Kul Timilsina where fragments of a flying object fell from the sky in 1968.</figcaption> </figure>  One of them is Timilsina’s wife Gyanu, who was 22 at the time. She had been at home, and remembers hearing the big bang and the sky becoming very bright. “We saw the thing in the field in the morning,” she told us. “It looked like a lid, a covering of some sort. The way it was stuck in the ground, it must have fallen from the sky. We thought we could use it to dry clothes on, and took it home.”&nbsp; Another witness is Kul Narayan Paudel. “I was only eight then. We ran to the field to see what had fallen. It was a four-sided metal sheet. The elders took it away, and I don't know what happened to it.” &nbsp; Ram Bahadur Baniya, a teacher at the local school, says he had heard the sheet had been brought to the school, and later handed over to the Zonal Commissioner at the time, Nanda Prasad Malla. “But that is all hearsay,” he says.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2024120707128_0bf207a12063fb8155b3c8d9a00a94887b126380c9e0627527c84cf5e1101f54.jpg" data-media-id="editor_1" data-image-id="2024120707128_0bf207a12063fb8155b3c8d9a00a94887b126380c9e0627527c84cf5e1101f54" data-rendition-name="original" width="1170" height="610" loading="lazy" alt="UFO over Pokhara"> <figcaption>Gyanu Timilsina, wife of Kul Timilsina.</figcaption> </figure>  There are two versions of what happened to Kul Timilsina’s metal sheet. One is that an American Peace Corp Volunteer teaching at the nearby Bindyabasini School took it, and another is that it was handed over to the government. Recently declassified Central Intelligence Agency (CIA) and US State Department documents from the time say that the US Embassy in Kathmandu tracked down the object two years later and had it shipped back to the US. A telegram from the Department of State and Department of Defense tagged as ‘MOON DUST / Space Fragments’ dated 1 March 1972 stated: ‘1. Restored space fragment will be on board Embassy support flight 115 arriving Kathmandu on or about March 10. Fragment is packed in shipping crate (cargo no. 72-33365) marked in care of DAO.&nbsp; 2. State and Defense representatives examined fragments prior to shipment finding restoration acceptable.’  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241207071212_929d903ee06d41baa4f6040e981cd7c7d7bd75cc9c37c9b617d307fc8538d2df.png" data-media-id="editor_2" data-image-id="20241207071212_929d903ee06d41baa4f6040e981cd7c7d7bd75cc9c37c9b617d307fc8538d2df" data-rendition-name="original" width="856" height="568" loading="lazy" alt="UFO over Pokhara"> <figcaption>Declassified CIA documents about the investigation into the object sighted in Pokhara. </figcaption> </figure>  The documents show that the US government, military and intelligence agencies investigated this incident thoroughly when it occurred, and have continued to revisit it ever since, as recently as five years ago. What is even more intriguing is that the object that fell in Pokhara was not the only unidentified space object that fell to earth that year. There were similar sightings of objects falling from the sky in Ladakh, Sikkim and Bhutan between 19 February and 25 March 1968.&nbsp; These mysteries were the subject of a CIA investigation in 1968 titled ‘<a href="https://www.cia.gov/readingroom/docs/CIA-RDP81R00560R000100070007-8.pdf">Sighting of Unidentified Flying Objects in Ladakh, Nepal, Sikkim and Bhutan</a>’, and the report is part of the recent online declassification of 800,000 top-secret documents from the period.&nbsp; &nbsp;Although unidentified flying objects (UFOs) have a connotation now of being alien craft, it could be pieces of satellite, missile, rocket or even aircraft. The CIA report documents six sightings in 1968 and quotes local sources as describing all of them having similar characteristics: bright blue or red streaks in the sky accompanied by loud sounds like lightning and thunder and objects falling to the ground. Aside from the metallic object that was found in Batlechaur, there were other items also found nearby in Tallakot, Tureypasal, Armalakot and Maidan. Whatever the object was, it seems to have disintegrated even before it hit the ground.&nbsp; The CIA report records the first sighting on 19 February 1968 in various parts of Sikkim and Olangchung Gola and Ghunsa in eastern Nepal. The light was said to be ‘long and thin’ and giving out ‘green and red light’. &nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241207071212_c3c825027d966a2aedc846970390eebe063957503c7eacc8e01e0517843f9bbb.png" data-media-id="editor_4" data-image-id="20241207071212_c3c825027d966a2aedc846970390eebe063957503c7eacc8e01e0517843f9bbb" data-rendition-name="original" width="892" height="596" loading="lazy" alt="UFO over Pokhara "> </figure>  Two days later on 21 February, a soundless blue object was seen traveling fast across the sky above Thimphu in Bhutan. Then on 4 March there were multiple daytime sightings or white streaks in the sky at Chang La Pass, Fukche and Koyul in Ladakh. There were more sightings in Ladakh on the very day fragments fell near Pokhara on 25 March 1968.&nbsp; After the sightings in Pokhara, rumours started flying in Kathmandu that these were aliens trying to land on Earth, it could be Russian or Chinese spy planes or satellites, and some even say it as a sign from heaven that the end of the world was near. This was at the height of the Cold War. The Russians and Americans were testing their thermonuclear devices as well as intercontinental ballistic missile delivery systems. The Washington-Beijing rapprochement had not yet happened, and China was making quick progress testing atomic bombs. Within two years after its first atomic test, in 1966 China exploded its first hydrogen bomb at the Lop Nur site in Xinjiang, 3,000km to the north from Nepal. After neary six decades, what is still intriguing is that all the sightings within a few months of each other in 1968 were along the Himalayan arc bordering Tibet: from Bhutan, Sikkim Nepal, to Ladakh. The US military intelligence seems to have concluded that this was not a coincidence and there were frequent research trips to the site in Pokhara by American officials in the months after the incident. With the help of the Royal Nepal Army, the region north of Pokhara was thoroughly searched.&nbsp; A confidential memo dated 25 June 1968 by Jerry C Trippy to a ‘Mr Farley’ mentions that the US Air Force’s Foreign Technology Division had decided that the debris could be important because it may be related to a Chinese missile test or a Soviet ‘Vehicle Venik’ rocket.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241207071216_feb5425692dc36b20187de4e4fcc2ce9fd12b6d9e1b8724398e50bcdbf9032fe.jpg" data-media-id="editor_5" data-image-id="20241207071216_feb5425692dc36b20187de4e4fcc2ce9fd12b6d9e1b8724398e50bcdbf9032fe" data-rendition-name="original" width="1500" height="1000" loading="lazy" alt="UFO over Pokhara"> </figure>  On 28 August 1968 the US Embassy in Kathmandu sent a letter to Washington DC saying that the object could be of Soviet origin, possibly from when the rocket carrying the ‘Kosmos 208’ satellite re-entered the atmosphere. But why were the fragments falling to earth several weeks apart, and in the same region? No one knows where the metal sheet that Kul Timilsina recovered is now. It was definitely packed in a crate and taken to the US, and although it is rumoured that it was returned that is not very likely. Archivist Sunil Ulak heard from the Timilsina family that CIA officials had returned to the site five years ago. &nbsp; Interest in UFOs peaked in the US in the 1950s, with the Cold War space race and tests of atomic weapons and delivery rockets. CIA and scientists were being sent to investigate sightings, both publicly and privately. Could the Pokhara fragments as well as the sightings in Ladakh and Bhutan actually be alien craft falling to earth? The renewal in interest in space travel in large part due to Elon Musk’s SpaceX, UFOs and sightings are again subjects of public interest.&nbsp; Even 57 years later, even if there was definitive proof about whether the Batlechaur fragment was from a Chinese missile or a soviet rocket, it has not been made public in documents declassified so far. We may never know.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241207071216_b6938795f40731e7657fd6dcbb3cf460a326186a15eb11d4f832f602201ff598.jpg" data-media-id="editor_6" data-image-id="20241207071216_b6938795f40731e7657fd6dcbb3cf460a326186a15eb11d4f832f602201ff598" data-rendition-name="original" width="642" height="320" loading="lazy" alt="UFO over Pokhara"> </figure>  Sunil Ulak speculates if the debris actually came from an American aircraft, perhaps on an intel mission upon China. “Which could explain why they were so thorough in collecting the fragments in Pokhara,” he says. But that still does not explain the multiple sightings weeks apart in 1968.&nbsp; Indeed, US military aircraft were at that time flying frequent night-time missions from air force bases in India to supply weapons to Khampa guerrilla camps in Nepal located north of Pokhara in Mustang. It could very well be that the Chinese shot down one such aircraft. The other sightings could have been contrails of US spy planes, or Chinese anti-aircraft missiles.&nbsp; There were quite a few developments regarding UFOs in 2024. In a US congressional hearing in July, former intelligence officer David Grusch claimed that the government had long been involved in a program to investigate and retrieve non-human craft crashes, and then try to reverse engineer them. However Grusch did not show any evidence.&nbsp; The UAP Disclosure Act of 2024 was signed into law by Joe Biden in December 2023. It plans to oversee the public disclosure of UFO information. However, there is a clause in it that prevents disclosure if it would cause threats to military defense, intelligence operations or foreign relations.&nbsp; It is unlikely that the declassified documents about sightings in the Himalayan will cause any real surprise about definite evidence of alien life even if it was found. It seems humanity will continue, at least for now, to wonder about curious lights in the sky and whether there is anybody out there.&nbsp;

UFO over Pokhara

Four international names in architecture, Shigeru Ban, Rem Koolhaas, Tadao Ando and Louis Isadore Kahn, all left their mark in Nepal. But despite their best intentions, the ambitious designs fizzled out. Ban, Koolhaas and Ando won Pritzkers, the best known international award for architecture, and Kahn could have won it had the prize been given in his lifetime. But their designs fell short of transforming Nepali architecture and did not help inspire local architects.&nbsp; Why were these four ‘starchitects’ unable to pull off their Nepal projects and enrich the country with exemplary contemporary designs? The failure, especially the violation of Kahn’s design, also raises larger questions about how much contemporary architecture is valued in Nepal.&nbsp; Whereas Sri Lanka had Geoffrey Bawa and Bangladesh had Mazharul Islam, the pioneers of contemporary architecture in Nepal have had far less public appreciation. One wonders if Nepali architecture only refers to the monuments and heritage of the past. Nepal does have examples of outstanding modern architecture such as the &nbsp;पाङ्रे घर ‘Wheel House’ and खुट्टे घर &nbsp;‘House on Legs’ by Shankar Nath Rimal in the 1960s. These are the best examples of how some Nepali designers successfully tailored modern architecture to the Nepali context.&nbsp; Ten years ago, Nepal had three architecture magazines, SPACES, praXis and Business Architecture, but none of these survived. This newspaper has prominently covered contemporary architecture, and the built environment, but these are exceptions in Nepal’s media. There have been a few encouraging signs. The 2024 exhibition Modern Encounters in Architecture in Kathmandu Valley (1945-1985) at the Taragaon Museum had many visitors and its accompanying book is a seminal document.&nbsp; In 2023, the Mountain Architecture Dialogue (MAD) that focused on examples of good-practice sustainable contemporary architecture for the mountainous terrains of Nepal was a packed event with over 300 young architects, engineers, environmentalists and architecture students. <h2>Shigeru Ban</h2>  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2024122003128_8bb8dde080c5698c2585966bef27ce4c08e4ee488d3432b2caac98b9de762dfe.png" data-media-id="editor_0" data-image-id="2024122003128_8bb8dde080c5698c2585966bef27ce4c08e4ee488d3432b2caac98b9de762dfe" data-rendition-name="original" width="990" height="1074" loading="lazy" alt="Forgotten international starchitects in Nepal NT"> </figure>  Shigeru Ban had already built a name for himself in post-disaster construction when he came to Nepal following the 2015 earthquakes in which 500,000 people lost their homes. The basic design and its 3D-rendered images were reviewed in upbeat articles on DOMUS, Architectural Review, Dezeen, and Arch Daily.&nbsp; But his signature cardboard tubes could not handle the monsoon and the roof structure had to be re-designed with timber. Only two shelters were completed in Sindupalchok, and only one of them still stands at the Hyatt Regency grounds today, as Ban’s souvenir to Nepal.&nbsp; <h2>Rem Koolhaas</h2>  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2024122003128_58afec9b57accfa38327af0936648c6eb2f2e11ff18f1af8ca27383dc57dc222.png" data-media-id="editor_1" data-image-id="2024122003128_58afec9b57accfa38327af0936648c6eb2f2e11ff18f1af8ca27383dc57dc222" data-rendition-name="original" width="750" height="722" loading="lazy" alt="Forgotten international starchitects in Nepal NT"> </figure>  The designs of Dutch architect Rem Koolhaas have a specific signature: bold shapes and an intriguing architectural typology that challenges standard building blocks. Some designs even seem to defy gravity, like the CCTV headquarters in Beijing: an angular, continuous geometry of glass and steel.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241220031216_a18dc8a8d6b97bc6fa9d590036cf374f9dc3709c699fe5c5787304bbd05cb17d.png" data-media-id="editor_2" data-image-id="20241220031216_a18dc8a8d6b97bc6fa9d590036cf374f9dc3709c699fe5c5787304bbd05cb17d" data-rendition-name="original" width="1812" height="1168" loading="lazy" alt="Forgotten international starchitects in Nepal"> <figcaption>Rem Koolhaas' design for Ullen's School in Khumaltar.</figcaption> </figure>  Koolhaas was commissioned by Belgian billionaire Guy Ullens to design a new building for Ullens School in Khumaltar. The most prominent feature is its vertical glass block staircase. Some interior spaces have lowered windowsills, which provide ample views and daylight. But the school building has gone unremarked in Nepal. <h2>Tadao Ando</h2>  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241220031212_cc16bd6feb8be07a7198285b847a45d2126dc3a479e0cc7370331861fc544675.png" data-media-id="editor_3" data-image-id="20241220031212_cc16bd6feb8be07a7198285b847a45d2126dc3a479e0cc7370331861fc544675" data-rendition-name="original" width="626" height="628" loading="lazy" alt="Forgotten international starchitects in Nepal"> </figure>  Doctors providing aid to victims of the Great Hanshin earthquake in 1995 in Japan requested Tadao Ando, who had donated his Pritzker money to the victims, to also make a design for a hospital in Butwal.&nbsp; Ando’s contribution would be pro-bono and the construction was funded by the Hanshin Earthquake victims and by the popular Japanese newspaper Mainichi, as a tribute to Nepali doctors. The first block that Ando designed for the Siddhartha Children and Women’s Hospital (SCWH) was the out-patient department. He quickly realised that he would not be able to pull off structures with his typical style of smooth-finished, high-quality concrete.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241220031216_73ec0950d52320277ccc81d4a66fa6aa6acb38141e7b7633683e4cf8179dc579.png" data-media-id="editor_4" data-image-id="20241220031216_73ec0950d52320277ccc81d4a66fa6aa6acb38141e7b7633683e4cf8179dc579" data-rendition-name="original" width="1594" height="958" loading="lazy" alt="Forgotten international starchitects in Nepal"> <figcaption>Tadao Ando's Siddhartha Children and Women Hospital in Butwal.</figcaption> </figure>  Ando wrote in the online architectural catalog Architectuul, that the two main problems with the project were costs and the availability of local technology. ‘It became a facility that has a slightly different expression from the buildings I have completed so far,’ he wrote. He designed a colonnade for the west façade that would provide shelter from harsh sunlight, and the exposed brick walls were locally manufactured bricks.&nbsp; The hospital is characterised by modernist cuboidal massing, but the outer brick façades now appear unintentionally badly weathered by monsoons. The interiors lack both sufficient natural light and natural ventilation. <h2>Louis I Kahn</h2>  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2024122003128_612e199d62fb3e72b6b8f6a936b0fa0451d8c0aa3d831c071320bf423ee3d67f.png" data-media-id="editor_5" data-image-id="2024122003128_612e199d62fb3e72b6b8f6a936b0fa0451d8c0aa3d831c071320bf423ee3d67f" data-rendition-name="original" width="694" height="926" loading="lazy" alt="Forgotten international starchitects in Nepal NT"> </figure>  American architect Louis I Kahn had experience of projects in South Asia, and several were under construction when he died suddenly in 1974. Amongst these were the National Assembly complex in Dhaka, the Indian Institute of Management in Ahmedabad and the Family Planning and Maternal Child Welfare Centre in Kathmandu.&nbsp; Kahn had started the USAID funded project in Nepal by developing a master plan for the government institutional zone in Kathmandu, which included a building for the Health Ministry. The building’s façade in exposed brick has deeply recessed vertical windows for shading.&nbsp; The balancing of accentuated horizontal lines in the brickwork with the verticality of the larger composition is the work of a master. The brick walls rise up into punctured parapet walls at the roof level. These square apertures ‘frame the sky’.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20241220031216_69c2e4972dbe38773e0a3a3f1129485c9c87033ee84cd454e24ae0dc772d05cf.png" data-media-id="editor_6" data-image-id="20241220031216_69c2e4972dbe38773e0a3a3f1129485c9c87033ee84cd454e24ae0dc772d05cf" data-rendition-name="original" width="1924" height="1242" loading="lazy" alt="Forgotten international starchitects in Nepal"> <figcaption>Louis Kahn's plan for the Ministry of Health.</figcaption> </figure>  When Kahn died, only the eastern half of the building was finished. The Western part was never built and Nepal’s bureaucrats decided that without paint, the exposed brick façade was not finished. Then in 1995, citing roof leakage and a space crunch, the Health Ministry added a floor.&nbsp; The frames-to-the-sky in the roof parapet were converted into windows and topped off with a sloping roof of corrugated steel sheets, whose only virtue was that it was cost-effective.&nbsp; Kahn’s orthogonal composition, which clean horizontal and vertical lines, was desecrated despite a public outcry and legal challenges from architects and cultural organisations. A version of this article was first published in HIMAL Southasian. Illustrations by Varun S Bapu.

Forgotten international starchitects in Nepal

If you were raised in Nepal, you must have picked up its unique set of vocabulary: आन्दोलन, चक्का जाम, बन्द, राँके जुलुस, आफ्नो मान्छे, हाम्रो दल, कर्फु and many more words connoting political protest.
We became familiar with the acrid smell of burning tyres, and eyes smarting from tear gas. And yet, everyone speaks of another revolution in the making. Not by desire, but by suffocation.
We heard speeches about नयाँ नेपाल, but the New Nepal never arrived. The governance system changed, but it did not reflect on people’s lives — except for those close to centres of power. The state is still unreachable and is not bothered about <a href="https://nepalitimes.com/here-now/matter-of-life-and-debt">victims of loan sharks</a>, cooperative scams and other injustices.
Politicians continue to speak in sound bites, but fail to deliver. They have mastered the game of pointing fingers towards an external enemy and convincing people that they are never at fault. The political narrative is so disconnected from the actual analysis of the problem that suffocation doesn’t go away after every revolution.
No genuine effort has been made to deliver at all, which is why there is a palpable sense of disillusionment in the air forcing us to seek another revolution, even if Nepal may not be able to afford it.
How has the current system successfully held power, even if the public is deeply frustrated? How is it that for three decades we continue to be led by the same faces, who have time and again, proved to us that they may be great politicians but not national leaders?
<a href="https://nepalitimes.com/opinion/improving-internet-governance-in-nepal">My experience at the epicentre of politics</a> has led me to identify three cultures that have enabled political parties to keep a tight hold on power: acceptance, silence and dependency.
We accept things the way they are. We use fatalistic phrases like “नेपालमा यस्तै हो” or “नेपालको कानुन दैब जानुन”. While this resilience enables us to rise back up from devastating calamities, it is also a reason for our compliance with the status quo.
Despite so many ‘revolutions’ that have led to significant reforms, these phrases keep getting reinforced, to the point that the upcoming generations have made it their lingo.&nbsp;
This acceptance is not a symbol of law-abiding citizens, but citizens living in fear of those in power, unable to ask the whys and why-nots.
Innovation suffocates in this culture of acceptance of the status quo. This is manifested in remarks like “but we don’t have any laws for this,” or “we don’t have the capacity to implement this”. An innovator or entrepreneur therefore has to spend that energy to become a political lobbyist, often educating and convincing the bureaucracy.&nbsp;
Remember when locally assembled <a href="https://nepalitimes.com/banner/designed-and-made-in-nepal">Yatri motorbikes</a>, despite having willing customers, had to suffer to secure license numbers because of a lack of regulations? Instead of creating new laws, the government kept chanting the “We will promote Nepal-made goods” mantra, leaving entrepreneurs in a labyrinth of bureaucracy. The weight of acceptance of the law lies heavily on innovators. Fatalism is a tactic used by those in power to generate mass fear in society.
When we accept, we become silent. This is a pervasive phenomenon. We are trained to keep quiet, lest we ruffle feathers, burn bridges, or not get the help we need in future. We know, yet we don’t speak.
Read also: <a href="https://nepalitimes.com/here-now/bureaucratic-hurdles-in-researching-nepals-bureaucracy">Bureaucratic hurdles in researching Nepal's bureaucracy</a>, Daniel W Edwards
Here is one example: the 2021 census shows that the number of baby boys born for every 100 baby girls is 112. This is a clear indication of female foeticide because of boy preference in society.
Despite such horrifying realities, there is finger-pointing within the government between the Ministry of Health and Population with the Ministry of Home Affairs. At the citizen level, we know those who are involved in killing girls. Yet, we don’t speak up. The Nepal Medical Council reports state that despite this gender imbalance at birth, there is no indication of any action.
But why would anyone speak against one's own fraternity, no matter how vile the act is?
When we accept and keep quiet, we become dependent on those who yield power. From getting our government procedure completed on time to getting transfers, to accessing any of our legally protected rights as well, we are forced to depend on our networks of चिनेको मान्छे people we know by blood, village, relations, political affiliation.
The culture of dependency has been the established way in Nepal. If you drive a two-wheeler or four-wheeler, and you get into a small accident, you will be asked to sort it yourself, dialing up the most powerful person you know. It becomes a competition of who knows who.
Recently I was told that there were calls from the Ministry of Health and Population and another from the Prime Minister's Office for just one medical position in a private hospital. Each was pushing its own candidate. Guess which candidate got the position.&nbsp;
The dependency of people is not on the laws or the state, it is with people in power, a reliance on the network of somebody who knows somebody, including those not officially in power.
These cultures are deeply ingrained in our heads, and in society. Collectively they form a vicious circle that helps those in power to retain power. This is not the society we want to live in.
Then, what do we do as a collective to break away from this? How do we break away from the cultures of acceptance and silence that have created this dependency? What can we do to ensure that our children do not have to learn the jargon of आन्दोलन before they learn about the state?
These are the cultures political parties need to shed rather than use them to perpetuate their power. This is what <a href="https://nepalitimes.com/opinion/comment/an-alternative-to-alternative-politics-in-nepal">alternative politics</a> needs to be about.
Sumana Shrestha is a member of Parliament’s Education, Health and Information Technology parliamentary committee and represents the Rastriya Swatantara Party.

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