<figure><img width="640" height="559" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd19a9c7e80680e08f8c3jpeg.jpg" alt=""/><figcaption></figcaption></figure>This <a href="https://globalvoices.org/2021/01/05/the-favorite-dishes-of-nepali-chef-santosh-shah/">story</a> by <a href="https://globalvoices.org/author/sanjib/">Sanjib Chaudhary</a> originally appeared on <a href="https://globalvoices.org/">Global Voices</a> on March 19, 2020. After finishing in <a href="https://kathmandupost.com/art-culture/2020/12/18/santosh-shah-who-has-brought-nepali-recipes-to-the-world-declared-runner-up-at-masterchef-professionals">second place</a> in the 2020 edition of BBC's “MasterChef: The Professionals,” London-based Nepali chef <a href="https://en.wikipedia.org/wiki/Santosh_Shah">Santosh Shah</a> became a household name both in UK and Nepal. During the run-up to the finals, the 35-year-old chef presented before the judges a variety of dishes that are little-known outside Nepal.<a href="https://kathmandupost.com/art-culture/2020/11/19/never-shy-away-from-thinking-outside-the-box">Born and raised in Karjanha, Siraha District</a> of Nepal’s southern plains, Santosh toiled up a hill to reach where he is today. After failing his school-leaving exams, he moved to India to work as a dishwasher at a five-star hotel. There, he rose through ranks to become a cook.In an interview with <a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/">Nepali Times</a>, Santosh says he took a risk when he moved to London in 2010, but it paid off as he began working with renowned chefs. At the time he entered the <a href="https://www.imdb.com/title/tt1281256/">MasterChef competition</a>, he had been experimenting with Nepali food for two years in restaurants in the British capital. The judges appreciated the food items he prepared and presented, such as kodo (<a href="https://en.wikipedia.org/wiki/Paspalum_scrobiculatum">millet</a>) pudding, amot (mango leather), crispy stuffed okra, yomari, chicken chilli, and crab curry.Nepali Expat Arun Chaudhary tweeted: (By presenting Nepali cuisine to the world, from the tubular papadum (fofi) from the Terai to yomari, Chef Santosh Shah from Karjanha Village in Siraha has reached the finals. Best wishes, brother. Shine the name of Nepal like this only.) <figure><img width="557" height="818" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd19d9c7e80680e08f8c4jpeg.jpg" alt=""><figcaption> </figcaption></figure>Global Voices chatted with Chef Santosh Shah on WhatsApp to know about Nepali food he loves and would like to promote.“I love <a href="http://ecs.com.np/features/season-smart-food-from-the-terai">biriya</a> (a delicacy from the Terai region),” he said. “Biriya cooked with newly harvested potatoes are my best.” Biryia is made of grass peas, mustard greens or broadleaf mustard leaves wrapped in black gram paste and dried on the sun. They are then stored to be cooked in the rainy season when green vegetables are scarce.Another dish Santosh would like to promote is <a href="http://ecs.com.np/food/neglected-but-nutritious">Airkanchan</a>, which is also popular in Bihar, Jharkhand and other Indian states. Taro leaves, pasted together with rice flour or gram flour paste and cut into small cutlets, are fried in mustard oil and then dipped in a gravy of curd and spices – it’s hot, salty and sour!Check out Santosh’s <a href="https://www.instagram.com/chefsantoshshah/">Instagram</a> for more delicious food from Nepal: <img width="491" height="798" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd19f9c7e80680e08f8c5jpeg.jpg" alt=""><img width="442" height="837" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a19c7e80680e08f8c6jpeg.jpg" alt=""><img width="495" height="833" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a39c7e80680e08f8c7jpeg.jpg" alt=""><img width="494" height="766" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a59c7e80680e08f8c8jpeg.jpg" alt=""><figure><img width="500" height="700" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110111124/636cd1a79c7e80680e08f8c9jpeg.jpg" alt=""><figcaption> </figcaption></figure>Read also: <a style="background-color: #ffffff; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" target="_blank" rel="noopener noreferrer">"You inspire others by learning, not teaching," Santosh Shah</a>

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Santosh Shah’s favourite dishes

<figure><img width="2048" height="1366" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8db9c7e80680e087887jpeg.jpg" alt=""/><figcaption>Photo: SANTOSH SHAH/TWITTER</figcaption></figure><a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNGP6PGBcC5Lrnc6eLIS1G1D5p0NoA">Santosh Shah</a>, the Nepali who was runner-up in the MasterChef Professional 2020 in Britain last week, made it a point throughout the globally televised contest to highlight the country of his birth. The dishes he prepared were pan-Nepali, and his momo, yomari, kodo, chhyang, kulfi had innovative fusion elements. His mango dessert, for example, was frozen in a balloon in liquid nitrogen. His lunch preparation for the finals was presented in a tiffin box, and he spoke emotionally about how his mother back home in Saptari brought him lunch while he dug an irrigation canal. But it was in the finals, when Shah donned a “<a href="https://twitter.com/chefsantoshshah/status/1339142086210285569" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/chefsantoshshah/status/1339142086210285569&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFC-oI1nc6u0inASpWjR5KSH-ZxHw">Nepali hat</a>”, that he got entangled in the fault lines in Nepal about ethnic identity, exclusion and the debate about the symbols of a unitary state. The भादगाऊँलेटोपी set off a vigorous argument in Nepal’s cybersphere about whether the cap really represented Nepal’s nationhood. While most commentators were proud of this self-made Nepali who elevated himself to the international stage through sheer determination, hard work and talent, others felt he should have promoted his Madhesi identity more. The cap caper was not the first criticism that Shah had to face in Nepal’s hyper-sensitive social media. Even the fact that his dish in the semi-final round involved <a href="https://twitter.com/chefsantoshshah/status/1329620222966423552" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/chefsantoshshah/status/1329620222966423552&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNETBIiCywuito6QTjseyRPtCpa3FA">octopus prepared Nepali style</a> evoked some disapproval. “There were negative comments on social media on how my spiced chargrilled octopus dish isn’t our food,” Shah admitted to <a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNGP6PGBcC5Lrnc6eLIS1G1D5p0NoA">Nepali Times</a>. “But we need to understand that this is a global competition for a global audience.” It was for the same reason that Shah got permission from the BBC to don a ढाकाटोपी in the studio kitchen to highlight his country’s significance in the global map. Shah tweeted: ‘This is called a dream come true. Dhaka topi in master chef. Thank you BBC to allowed me to wear my national hat in MasterChef professional 2020.’ <figure><img width="599" height="454" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8de9c7e80680e087888jpeg.jpg" alt=""><figcaption></figcaption></figure>But the action got enmeshed in Nepal’s own ‘cancel culture’, driven by increasing access to social media and the anonymity of the Internet in which those whose views do not match the herd are viciously trolled.One of the first salvos was fired by none other than former Maoist ideologue and avid Tweeter <a href="https://twitter.com/brb1954/status/1339737072194658312" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/brb1954/status/1339737072194658312&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFelUbterHlQxG8kilzgA_53AtH8A">Baburam Bhattarai</a>, who posted: ‘बधाइ सन्तोष साह!फाइनल नजितेपनि तपाईॅले विविध नेपाली परिकारलाई अन्तर्राष्ट्रिय परिचय दिएर हिमाल/पहाड/मधेसका नेपालीको मनमष्तिष्क जितिसक्नु भएकोछ। एउटाकुरा, हाम्रो संविधानले देशका सबैजाति/भाषा/संस्कृतिलाई ’राष्ट्रिय’ मानिसकेकोछ! अत: हाम्रादौरा/टोपी,धोती/गम्छा बराबर’ राष्ट्रिय’ हुन्है!’After congratulating Shah for winning the hearts and minds of Nepalis, Bhattarai took at his ‘nationalism’ by adding: ‘One more thing, our Constitution considers all ethnicities, languages and cultures as “national”. So, all our costumes are equally “national”.’ <figure><img width="397" height="117" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8df9c7e80680e087889jpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="1436" height="1369" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8e09c7e80680e08788ajpeg.jpg" alt=""><figcaption></figcaption></figure>The matter might have ended there, but the fiercely republican Bhattarai also went on to deliberately mis-spell Shah as ‘<a href="https://twitter.com/brb1954/status/1339455421258498048" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/brb1954/status/1339455421258498048&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNHA82WTHIjNllspCue0dQcY42DKeg">Sah</a>’, possibly to take away the royal connotation of Santosh’s surname. For this, Bhattarai was himself trolled left right and centre.One of the more civil comments was from Shristi M <a href="https://twitter.com/sristee44/status/1339963912125521924" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/sristee44/status/1339963912125521924&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNHNLV6ZObrz9C8LiUiUV1z-g8NdWg">@sristee44</a> who wrote: ‘Baburam has not done any productive work or labor in his life. @brb1954’s only skill and achievement is to leech off of people. Yet somehow he has the guts to tell off a highly talented chef @chefsantoshshah for HIS choices. He’s the biggest condescending mansplainer!’Another Twitter user <a href="https://twitter.com/Sarvasherstha/status/1339148331985952769" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/Sarvasherstha/status/1339148331985952769&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNEVOnDg5fVzrbUsvzH7yUCsPZELCA">@Sarvasherstha</a> also endured immediate social media backlash for the comment: ‘Not only Dhaka topi nepalese should show respect to all of the costumes languages castes and cultures of nepal then only this country can develop’. <figure><img width="600" height="546" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8e39c7e80680e08788bjpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="575" height="545" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8e59c7e80680e08788cjpeg.jpg" alt=""><figcaption></figcaption></figure>Santosh Shah may not have won MasterChef Professional, but in Nepal he is considered a hero for having come so far and for having placed his country firmly in the global consciousness through cuisine inspired by his native land.However, it also showed the ethnic, caste, class, religion and language gap in Nepal between various communities, and especially between the mountains and plains. Although a majority of posts by people in the Madhes were proud of Shah’s success, some did not like it that he had donned a symbol of Nepal’s ‘Mahendra-ist’ unitary state.Supporting Santosh Shah’s achievement, Bhumi Ghimire [<a href="https://twitter.com/BhumiGhimir/status/1339501747048476672" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/BhumiGhimir/status/1339501747048476672&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNH9D3ZqI-TeOty61UziSTB7TDktJQ">@BhumiGhimir</a>] wrote, ‘Anyone out there still considers people from Madhesh to be lesser Nepalis? NO ONE has represented Nepal and its culture encompassing most ethnic groups as well as this man has in recent times. What a fabulous story, he has done us so so proud. Santosh Shah was born in Nepal.’The new inclusive Constitution is supposed to provide room for everyone, but the trolling, intimidation and threats have also shown that social media can perpetuate stereotypes, enforce prejudices, and incite intolerance towards those with a different point of view. <figure><img width="398" height="590" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8e79c7e80680e08788djpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="1377" height="741" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8e89c7e80680e08788ejpeg.jpg" alt=""><figcaption></figcaption></figure>Discussion about discrimination of the Madhesi community is not new. When an alum of Budhanilkantha School, <a href="https://twitter.com/iambikashgupta/status/1270231474474643457" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/iambikashgupta/status/1270231474474643457&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFnyXprZJCo3_ZRjX14RQuS6ewJYQ">Bikash Gupta</a>, published his personal experience of ostracisation on Medium, it set off an intense debate on social media with posts that strongly agreed and disagreed with him.  Sharing Gupta’s article, Rajesh Yadav <a href="https://twitter.com/therajesh95/status/1270364350117707778" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/therajesh95/status/1270364350117707778&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNG8iVBtZic6vvTUfo3fJ_NEYzJ2FA">@therajeshyadav95</a> on Twitter went on to comment, “Majority of Kids of Pahadi community are made racists by the Societies and Parents, it's unfortunate that hatred has become a culture!”Indeed, the cancel culture trend has infected Nepal’s social web as well, leaving no room for wholesome debate and constructive dialogue, so that the sites widen divisions rather than bridging them.  And it is not just Madhesi or other ethnicities who are targetted. When <a href="https://www.nepalitimes.com/here-now/a-brief-history-of-nepali-rock-and-arthur-gunn/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/a-brief-history-of-nepali-rock-and-arthur-gunn/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNHI1CZu7PUVz3yUYfTi5gX3-GAUXA">Arthur Gunn</a>, the Nepali who was an American Idol runner-up, and rising TikTok celebrity <a href="https://www.nepalitimes.com/here-now/the-rise-of-curtis-waters/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/the-rise-of-curtis-waters/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFsxcKTDHXBvTNAjzAMN19lYL-Zcg">Curtis Waters</a> became cyber celebrities, they were mercilessly trolled by Nepalis for taking on Western names.While Santosh Shah’s performance went viral around the globe last week, back home in Nepal sugarcane farmers were protesting on the streets demanding government action against the sugar industry for not paying them. Some Twitter users drew parallels.Avinash Mishra <a href="https://twitter.com/babaubermensch/status/1339597587578425344" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/babaubermensch/status/1339597587578425344&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFfosM1uoLKjcf2BKkHn4oX-GQL4Q">@babaubermensch</a> posted: ‘While we are at the whole Santosh Shah episode. Please shift your focus a little on Madhesi Farmers protesting everyday in Kathmandu for what they deserve and were promised by the Government!’ <figure><img width="599" height="344" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8ea9c7e80680e08788fjpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="599" height="183" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181152/636be8ec9c7e80680e087890jpeg.jpg" alt=""><figcaption></figcaption></figure>For the most part, however, Santosh Shah was widely applauded in Nepal’s mainstream and social media for his achievement, and for proudly flying the flag. This comment by SuvashThapa <a href="https://twitter.com/UnitedNep/status/1340148716187967490" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/UnitedNep/status/1340148716187967490&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNGJLk4TWLZzQTV8mEbBq1TWVLTINg">@UnitedNep</a> was more representative of the general reaction: ‘I feel sad for people who have problems with Nepalis being proud of what @chefsantoshshah has achieved. Imagine taking offense at other people being happy. Too much black and white around and not enough grey.’

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'Santosh Shah was born in Nepal'

<figure><img width="2048" height="1366" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befc94b0ad905ca02efd0jpeg.jpg" alt=""/><figcaption>Photo: SANTOSH SHAH/TWITTER</figcaption></figure><a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNGP6PGBcC5Lrnc6eLIS1G1D5p0NoA">Santosh Shah</a>, the Nepali who was runner-up in the MasterChef Professional 2020 in Britain last week, made it a point throughout the globally televised contest to highlight the country of his birth. The dishes he prepared were pan-Nepali, and his momo, yomari, kodo, chhyang, kulfi had innovative fusion elements. His mango dessert, for example, was frozen in a balloon in liquid nitrogen. His lunch preparation for the finals was presented in a tiffin box, and he spoke emotionally about how his mother back home in Saptari brought him lunch while he dug an irrigation canal. But it was in the finals, when Shah donned a “<a href="https://twitter.com/chefsantoshshah/status/1339142086210285569" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/chefsantoshshah/status/1339142086210285569&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFC-oI1nc6u0inASpWjR5KSH-ZxHw">Nepali hat</a>”, that he got entangled in the fault lines in Nepal about ethnic identity, exclusion and the debate about the symbols of a unitary state. The भादगाऊँलेटोपी set off a vigorous argument in Nepal’s cybersphere about whether the cap really represented Nepal’s nationhood. While most commentators were proud of this self-made Nepali who elevated himself to the international stage through sheer determination, hard work and talent, others felt he should have promoted his Madhesi identity more. The cap caper was not the first criticism that Shah had to face in Nepal’s hyper-sensitive social media. Even the fact that his dish in the semi-final round involved <a href="https://twitter.com/chefsantoshshah/status/1329620222966423552" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/chefsantoshshah/status/1329620222966423552&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNETBIiCywuito6QTjseyRPtCpa3FA">octopus prepared Nepali style</a> evoked some disapproval. “There were negative comments on social media on how my spiced chargrilled octopus dish isn’t our food,” Shah admitted to <a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNGP6PGBcC5Lrnc6eLIS1G1D5p0NoA">Nepali Times</a>. “But we need to understand that this is a global competition for a global audience.” It was for the same reason that Shah got permission from the BBC to don a ढाकाटोपी in the studio kitchen to highlight his country’s significance in the global map. Shah tweeted: ‘This is called a dream come true. Dhaka topi in master chef. Thank you BBC to allowed me to wear my national hat in MasterChef professional 2020.’ <figure><img width="599" height="454" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befcc4b0ad905ca02efd1jpeg.jpg" alt=""><figcaption></figcaption></figure>But the action got enmeshed in Nepal’s own ‘cancel culture’, driven by increasing access to social media and the anonymity of the Internet in which those whose views do not match the herd are viciously trolled.One of the first salvos was fired by none other than former Maoist ideologue and avid Tweeter <a href="https://twitter.com/brb1954/status/1339737072194658312" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/brb1954/status/1339737072194658312&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFelUbterHlQxG8kilzgA_53AtH8A">Baburam Bhattarai</a>, who posted: ‘बधाइ सन्तोष साह!फाइनल नजितेपनि तपाईॅले विविध नेपाली परिकारलाई अन्तर्राष्ट्रिय परिचय दिएर हिमाल/पहाड/मधेसका नेपालीको मनमष्तिष्क जितिसक्नु भएकोछ। एउटाकुरा, हाम्रो संविधानले देशका सबैजाति/भाषा/संस्कृतिलाई ’राष्ट्रिय’ मानिसकेकोछ! अत: हाम्रादौरा/टोपी,धोती/गम्छा बराबर’ राष्ट्रिय’ हुन्है!’After congratulating Shah for winning the hearts and minds of Nepalis, Bhattarai took at his ‘nationalism’ by adding: ‘One more thing, our Constitution considers all ethnicities, languages and cultures as “national”. So, all our costumes are equally “national”.’ <figure><img width="397" height="117" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befce4b0ad905ca02efd2jpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="1436" height="1369" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befce4b0ad905ca02efd3jpeg.jpg" alt=""><figcaption></figcaption></figure>The matter might have ended there, but the fiercely republican Bhattarai also went on to deliberately mis-spell Shah as ‘<a href="https://twitter.com/brb1954/status/1339455421258498048" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/brb1954/status/1339455421258498048&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNHA82WTHIjNllspCue0dQcY42DKeg">Sah</a>’, possibly to take away the royal connotation of Santosh’s surname. For this, Bhattarai was himself trolled left right and centre.One of the more civil comments was from Shristi M <a href="https://twitter.com/sristee44/status/1339963912125521924" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/sristee44/status/1339963912125521924&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNHNLV6ZObrz9C8LiUiUV1z-g8NdWg">@sristee44</a> who wrote: ‘Baburam has not done any productive work or labor in his life. @brb1954’s only skill and achievement is to leech off of people. Yet somehow he has the guts to tell off a highly talented chef @chefsantoshshah for HIS choices. He’s the biggest condescending mansplainer!’Another Twitter user <a href="https://twitter.com/Sarvasherstha/status/1339148331985952769" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/Sarvasherstha/status/1339148331985952769&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNEVOnDg5fVzrbUsvzH7yUCsPZELCA">@Sarvasherstha</a> also endured immediate social media backlash for the comment: ‘Not only Dhaka topi nepalese should show respect to all of the costumes languages castes and cultures of nepal then only this country can develop’. <figure><img width="600" height="546" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befd14b0ad905ca02efd4jpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="575" height="545" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befd34b0ad905ca02efd5jpeg.jpg" alt=""><figcaption></figcaption></figure>Santosh Shah may not have won MasterChef Professional, but in Nepal he is considered a hero for having come so far and for having placed his country firmly in the global consciousness through cuisine inspired by his native land.However, it also showed the ethnic, caste, class, religion and language gap in Nepal between various communities, and especially between the mountains and plains. Although a majority of posts by people in the Madhes were proud of Shah’s success, some did not like it that he had donned a symbol of Nepal’s ‘Mahendra-ist’ unitary state.Supporting Santosh Shah’s achievement, Bhumi Ghimire [<a href="https://twitter.com/BhumiGhimir/status/1339501747048476672" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/BhumiGhimir/status/1339501747048476672&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNH9D3ZqI-TeOty61UziSTB7TDktJQ">@BhumiGhimir</a>] wrote, ‘Anyone out there still considers people from Madhesh to be lesser Nepalis? NO ONE has represented Nepal and its culture encompassing most ethnic groups as well as this man has in recent times. What a fabulous story, he has done us so so proud. Santosh Shah was born in Nepal.’The new inclusive Constitution is supposed to provide room for everyone, but the trolling, intimidation and threats have also shown that social media can perpetuate stereotypes, enforce prejudices, and incite intolerance towards those with a different point of view. <figure><img width="398" height="590" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befd44b0ad905ca02efd6jpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="1377" height="741" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befd64b0ad905ca02efd7jpeg.jpg" alt=""><figcaption></figcaption></figure>Discussion about discrimination of the Madhesi community is not new. When an alum of Budhanilkantha School, <a href="https://twitter.com/iambikashgupta/status/1270231474474643457" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/iambikashgupta/status/1270231474474643457&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFnyXprZJCo3_ZRjX14RQuS6ewJYQ">Bikash Gupta</a>, published his personal experience of ostracisation on Medium, it set off an intense debate on social media with posts that strongly agreed and disagreed with him.  Sharing Gupta’s article, Rajesh Yadav <a href="https://twitter.com/therajesh95/status/1270364350117707778" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/therajesh95/status/1270364350117707778&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNG8iVBtZic6vvTUfo3fJ_NEYzJ2FA">@therajeshyadav95</a> on Twitter went on to comment, “Majority of Kids of Pahadi community are made racists by the Societies and Parents, it's unfortunate that hatred has become a culture!”Indeed, the cancel culture trend has infected Nepal’s social web as well, leaving no room for wholesome debate and constructive dialogue, so that the sites widen divisions rather than bridging them.  And it is not just Madhesi or other ethnicities who are targetted. When <a href="https://www.nepalitimes.com/here-now/a-brief-history-of-nepali-rock-and-arthur-gunn/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/a-brief-history-of-nepali-rock-and-arthur-gunn/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNHI1CZu7PUVz3yUYfTi5gX3-GAUXA">Arthur Gunn</a>, the Nepali who was an American Idol runner-up, and rising TikTok celebrity <a href="https://www.nepalitimes.com/here-now/the-rise-of-curtis-waters/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/the-rise-of-curtis-waters/&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFsxcKTDHXBvTNAjzAMN19lYL-Zcg">Curtis Waters</a> became cyber celebrities, they were mercilessly trolled by Nepalis for taking on Western names.While Santosh Shah’s performance went viral around the globe last week, back home in Nepal sugarcane farmers were protesting on the streets demanding government action against the sugar industry for not paying them. Some Twitter users drew parallels.Avinash Mishra <a href="https://twitter.com/babaubermensch/status/1339597587578425344" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/babaubermensch/status/1339597587578425344&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNFfosM1uoLKjcf2BKkHn4oX-GQL4Q">@babaubermensch</a> posted: ‘While we are at the whole Santosh Shah episode. Please shift your focus a little on Madhesi Farmers protesting everyday in Kathmandu for what they deserve and were promised by the Government!’ <figure><img width="599" height="344" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befd84b0ad905ca02efd8jpeg.jpg" alt=""><figcaption></figcaption></figure><figure><img width="599" height="183" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191120/636befda4b0ad905ca02efd9jpeg.jpg" alt=""><figcaption></figcaption></figure>For the most part, however, Santosh Shah was widely applauded in Nepal’s mainstream and social media for his achievement, and for proudly flying the flag. This comment by SuvashThapa <a href="https://twitter.com/UnitedNep/status/1340148716187967490" data-saferedirecturl="https://www.google.com/url?q=https://twitter.com/UnitedNep/status/1340148716187967490&amp;source=gmail&amp;ust=1608615562791000&amp;usg=AFQjCNGJLk4TWLZzQTV8mEbBq1TWVLTINg">@UnitedNep</a> was more representative of the general reaction: ‘I feel sad for people who have problems with Nepalis being proud of what @chefsantoshshah has achieved. Imagine taking offense at other people being happy. Too much black and white around and not enough grey.’

<figure><img width="768" height="1024" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181148/636be7ee9c7e80680e08782ejpeg.jpg" alt=""/><figcaption> There are nearly 2,000 Nepali nurses registered with the NHS in the UK, and the country needs more health workers.</figcaption></figure>Santosh Shah, the now famous Nepali who is a finalist in <a href="https://www.bbc.co.uk/programmes/b007mtf0" data-saferedirecturl="https://www.google.com/url?q=https://www.bbc.co.uk/programmes/b007mtf0&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNF7TXOI_L9k-3AhvbmN7_60pyCDtQ">Masterchef: The Professionals 2020</a>, knows how the right combination of effort and luck helped him to come such a long way from a village in Siraha to Britain and onto the world stage.This is an immigrant success story that proves talent is everywhere, opportunities are not, and migration can be an equaliser of sorts. Hard work, determination, and passion for his chosen profession made Shah one of the finalists in the coveted cookery competition.“If I can do it, so can others if they are given an opportunity – there is no shortage of talent in Nepal and I am no exception,” Shah told <a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNFpFsH-oYcei2EC9sjnh6rebJblHw">Nepali Times in an interview.</a>However, the less discussed, and perhaps less glamorous part of this globalisation of Nepali cuisine, is that the ‘chef’ occupation is one of the hard-to-fill occupations in the UK. The shortage of chefs in Asian restaurants across Britain led hundreds of them to close shop even before the Covid-19 crisis.South Asian restaurants in the UK prefer to hire migrants from the Subcontinent who are familiar with the cuisine, the flavour and the spices. But British immigration rules have made it difficult to hire chefs from non-EU countries. The minimum threshold salary and other recruitment expenses are too high for an employer to be able to sponsor South Asian migrants, says Ravi Thapaliya at City Cleaning, a placement agency.But all this is set to change from 11pm on 31 December, 2020 when the Brexit transition period expires, and the free movement of EU citizens to the UK will come to an end. <figure><img width="666" height="837" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181148/636be7f19c7e80680e08782fjpeg.jpg" alt=""><figcaption> </figcaption></figure>“Non-EU and EU citizens will now be treated equally and be subject to the same set of rules,” explains UK-based solicitor Deepak Bhattarai. A point-based immigration system favouring skilled workers will require both EU and non-EU applicants to obtain at least 70 points, which depends on different criteria including job offers that meets salary threshold, English proficiency, education background, minimum salary and whether or not the occupation is in the Shortage Occupational List (SOL), which lists jobs facing a shortage and where it is ‘sensible’ to fill those with migrant workers. Now, the threshold salaries for skilled workers, including chefs, has been slightly reduced, and the point-based system has been made more flexible so the UK government can revise the criteria based on labour market requirements. Chefs have been included in the SOL which rewards additional points to the applicant, but many restaurants find the salary threshold is too high, especially with the pandemic crisis. “The incentive in the near future will be to mobilise workers who are already in the UK,” says Thapaliya.Easier immigration rules to recruit non-EU staff was one of the reasons why many in the South Asian Britons voted for the Leave option. But the inaction post-referendum has left the ‘curry industry’ that employs over 100,000 people, feeling misled by pro-Leave politicians. Hiring both EU and non-EU staff is now more difficult.“Businesses will continue to lobby with the government to further reduce the salary threshold. But there is a lot of uncertainty regarding immigration at present both because of Brexit and Covid,” Thapaliya addsThings are different in the medical sector, where there is an acute shortage of health workers and there are opportunities for nurses, including from Nepal. Both Covid-19 and the end of free movement have further amplified the demand for health workers, including from outside the EU. Britain has introduced a fast-track entry system with certain waivers including reduced fees for doctors and nurses, while visas for current healthcare workers was automatically extended for one year.  Nirmala Simkhada has been working in the UK for the last 12 years and has seen a demographic shift among her colleagues. She says, “Many of my friends from Eastern European countries like Romania and Bulgaria are returning to their countries because of the Brexit uncertainty, added paperwork, lack of access to the same benefits as British nationals.”Rising wages in their own countries and the fall in the value of the British pound after Brexit also mean that staying on in Britain is no longer as attractive as it used to be. Simkhada thinks newcomers from EU countries will also drop because of added complications like the new requirement to take IELTS language tests just as non-EU migrants have to.As a result, the proportion of health workers in Britain from the Philippines and India are on the rise. The share of European joiners to the National Health Service (NHS) since 2015/16 has decreased from 10.9% to 7.2% while non-EU/EEA nationals have increased from 8.7% to 14.5%. Some 22,000 EU nationals have reportedly quit the NHS since 2016, of which 8,800 were nurses.This could be an opportunity for Nepal, which can offer skilled migration in the global labour market, especially in the health sector.  “We have many unemployed nurses in Nepal as the health sector has not been able to absorb all graduates, so emigration is a financially safe alternate,” says Bikash Simkhada of the Nepali Nursing Association in the UK.He says English proficiency is a major obstacle, and Nepal’s nursing curriculum could be further strengthened to address geriatric care and other issues, and Nepal must prepare with better policies and partnerships with destination countries.But there are concerns about the impact of an exodus of health-workers on the health systems of developing countries. There are currently 1,988 Nepali nurses registered with the NHS in the UK. With the added demand for healthcare workers from the UK and elsewhere, Nepal will see a <a href="https://www.nepalitimes.com/here-now/home-health-care-during-a-lockdown/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/home-health-care-during-a-lockdown/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNF1CV67RG_SAPgCreT6du_H3g4oJg">depletion of its own nursing workforce</a>. <img width="1398" height="892" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181148/636be7f39c7e80680e087830jpeg.jpg" alt="">Already, an increasing number of students are joining nursing schools in Nepal because it is a <a href="https://www.nepalitimes.com/here-now/overseas-nepalis-on-the-covid-19-frontlines/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/overseas-nepalis-on-the-covid-19-frontlines/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNEV0ec6CHuU-P1qi8dA9eTmmjHgig">path to migration.</a> But even those who stay <a href="https://www.nepalitimes.com/business/caring-for-those-who-cared/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/business/caring-for-those-who-cared/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNHL0uHvqHH5HIC32y1vxbRKop8h1g">become frustrated with the low salaries</a> and lack of respect, and end up emigrating, explains Tara Pokhrel, former president of the Nursing Association of Nepal. After spending at least Rs2.3 million for a nursing degree, they earn just Rs10,000 a month in private sector hospitals, she adds.“The government must strictly monitor the nurse-to-patient ratio in private hospitals in Nepal, and make proper salaries to health workers a criteria during license renewals. Our talent is recognised and absorbed abroad while our own hospitals especially outside the capital suffer from staff shortage. We lack health workers because we fail to reward them adequately,” Pokhrel adds.Skilled workers from Nepal are seeing an increased demand in non-traditional destination countries. Last year, <a href="https://www.nepalitimes.com/opinion/the-future-is-older/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/opinion/the-future-is-older/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNF8ikowcr343XFrSW03L9ii5LLt7g">Nepal signed an agreement with Japan</a> for 16 job categories including nurses and chefs and the nursing exams took place in November in Kathmandu.This year, in the midst of the pandemic <a href="https://www.nepalitimes.com/here-now/demand-grows-for-nepali-caregivers-in-israel/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/demand-grows-for-nepali-caregivers-in-israel/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNE1zqyPCK3IFP6ApGGu9YirmI8udg">Nepal and Israel also signed an agreement</a> to source caregivers with backgrounds in nursing. The UAE and Oman have repeatedly expressed interest in hiring nurses from Nepal via bilateral cooperation.  There is no bilateral labour agreement between Nepal and countries like UK and Australia. In fact, due to the Code of Practice for International Recruitment, Britain’s NHS refrains from actively recruiting from countries including Nepal to prevent them from having a shortage of health workers. But the NHS has over 50,000 unfilled vacancies, and this is further complicated by the impending end of free movement of EU nationals on 31 December. Even without actively sourcing health workers from Nepal, therefore, Nepali nurses will be following the money, convenience and new opportunities abroad. Just as Santosh Shah of MasterChef has become a hero in Nepal, so has the Filipno-British nurse May Parsons who administered the first Covid-19 vaccine in the UK last week. Earlier this year, the Philippine government banned the migration of health workers because of the domestic demand during Covid-19, but the move backfired because few nurses agreed to take domestic jobs. The ban was lifted, but there is a cap of 5,000 nurses a year going abroad. Nepali Seema Pokhrel arrived in the UK two years ago and works as a nurse in Harrow. While most of her nursing friends opted for Australia, she chose UK because of the faster track to become a registered nurse.“The employer sponsored my second UK qualification exam and we could work alongside as health assistants and earn throughout,” she says. “While better salary was the primary motive for my decision to move, there is also better upward career mobility here unlike in Nepal where it was based on connections and not competence.”

Upasana Khadka

New UK job options for Nepalis

<figure><img width="768" height="1024" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191116/636beeed4b0ad905ca02ef77jpeg.jpg" alt=""/><figcaption> There are nearly 2,000 Nepali nurses registered with the NHS in the UK, and the country needs more health workers.</figcaption></figure>Santosh Shah, the now famous Nepali who is a finalist in <a href="https://www.bbc.co.uk/programmes/b007mtf0" data-saferedirecturl="https://www.google.com/url?q=https://www.bbc.co.uk/programmes/b007mtf0&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNF7TXOI_L9k-3AhvbmN7_60pyCDtQ">Masterchef: The Professionals 2020</a>, knows how the right combination of effort and luck helped him to come such a long way from a village in Siraha to Britain and onto the world stage.This is an immigrant success story that proves talent is everywhere, opportunities are not, and migration can be an equaliser of sorts. Hard work, determination, and passion for his chosen profession made Shah one of the finalists in the coveted cookery competition.“If I can do it, so can others if they are given an opportunity – there is no shortage of talent in Nepal and I am no exception,” Shah told <a href="https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/you-inspire-others-by-learning-not-teaching-santosh-shah/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNFpFsH-oYcei2EC9sjnh6rebJblHw">Nepali Times in an interview.</a>However, the less discussed, and perhaps less glamorous part of this globalisation of Nepali cuisine, is that the ‘chef’ occupation is one of the hard-to-fill occupations in the UK. The shortage of chefs in Asian restaurants across Britain led hundreds of them to close shop even before the Covid-19 crisis.South Asian restaurants in the UK prefer to hire migrants from the Subcontinent who are familiar with the cuisine, the flavour and the spices. But British immigration rules have made it difficult to hire chefs from non-EU countries. The minimum threshold salary and other recruitment expenses are too high for an employer to be able to sponsor South Asian migrants, says Ravi Thapaliya at City Cleaning, a placement agency.But all this is set to change from 11pm on 31 December, 2020 when the Brexit transition period expires, and the free movement of EU citizens to the UK will come to an end. <figure><img width="666" height="837" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191116/636beeef4b0ad905ca02ef78jpeg.jpg" alt=""><figcaption> </figcaption></figure>“Non-EU and EU citizens will now be treated equally and be subject to the same set of rules,” explains UK-based solicitor Deepak Bhattarai. A point-based immigration system favouring skilled workers will require both EU and non-EU applicants to obtain at least 70 points, which depends on different criteria including job offers that meets salary threshold, English proficiency, education background, minimum salary and whether or not the occupation is in the Shortage Occupational List (SOL), which lists jobs facing a shortage and where it is ‘sensible’ to fill those with migrant workers. Now, the threshold salaries for skilled workers, including chefs, has been slightly reduced, and the point-based system has been made more flexible so the UK government can revise the criteria based on labour market requirements. Chefs have been included in the SOL which rewards additional points to the applicant, but many restaurants find the salary threshold is too high, especially with the pandemic crisis. “The incentive in the near future will be to mobilise workers who are already in the UK,” says Thapaliya.Easier immigration rules to recruit non-EU staff was one of the reasons why many in the South Asian Britons voted for the Leave option. But the inaction post-referendum has left the ‘curry industry’ that employs over 100,000 people, feeling misled by pro-Leave politicians. Hiring both EU and non-EU staff is now more difficult.“Businesses will continue to lobby with the government to further reduce the salary threshold. But there is a lot of uncertainty regarding immigration at present both because of Brexit and Covid,” Thapaliya addsThings are different in the medical sector, where there is an acute shortage of health workers and there are opportunities for nurses, including from Nepal. Both Covid-19 and the end of free movement have further amplified the demand for health workers, including from outside the EU. Britain has introduced a fast-track entry system with certain waivers including reduced fees for doctors and nurses, while visas for current healthcare workers was automatically extended for one year.  Nirmala Simkhada has been working in the UK for the last 12 years and has seen a demographic shift among her colleagues. She says, “Many of my friends from Eastern European countries like Romania and Bulgaria are returning to their countries because of the Brexit uncertainty, added paperwork, lack of access to the same benefits as British nationals.”Rising wages in their own countries and the fall in the value of the British pound after Brexit also mean that staying on in Britain is no longer as attractive as it used to be. Simkhada thinks newcomers from EU countries will also drop because of added complications like the new requirement to take IELTS language tests just as non-EU migrants have to.As a result, the proportion of health workers in Britain from the Philippines and India are on the rise. The share of European joiners to the National Health Service (NHS) since 2015/16 has decreased from 10.9% to 7.2% while non-EU/EEA nationals have increased from 8.7% to 14.5%. Some 22,000 EU nationals have reportedly quit the NHS since 2016, of which 8,800 were nurses.This could be an opportunity for Nepal, which can offer skilled migration in the global labour market, especially in the health sector.  “We have many unemployed nurses in Nepal as the health sector has not been able to absorb all graduates, so emigration is a financially safe alternate,” says Bikash Simkhada of the Nepali Nursing Association in the UK.He says English proficiency is a major obstacle, and Nepal’s nursing curriculum could be further strengthened to address geriatric care and other issues, and Nepal must prepare with better policies and partnerships with destination countries.But there are concerns about the impact of an exodus of health-workers on the health systems of developing countries. There are currently 1,988 Nepali nurses registered with the NHS in the UK. With the added demand for healthcare workers from the UK and elsewhere, Nepal will see a <a href="https://www.nepalitimes.com/here-now/home-health-care-during-a-lockdown/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/home-health-care-during-a-lockdown/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNF1CV67RG_SAPgCreT6du_H3g4oJg">depletion of its own nursing workforce</a>. <img width="1398" height="892" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191116/636beef14b0ad905ca02ef79jpeg.jpg" alt="">Already, an increasing number of students are joining nursing schools in Nepal because it is a <a href="https://www.nepalitimes.com/here-now/overseas-nepalis-on-the-covid-19-frontlines/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/overseas-nepalis-on-the-covid-19-frontlines/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNEV0ec6CHuU-P1qi8dA9eTmmjHgig">path to migration.</a> But even those who stay <a href="https://www.nepalitimes.com/business/caring-for-those-who-cared/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/business/caring-for-those-who-cared/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNHL0uHvqHH5HIC32y1vxbRKop8h1g">become frustrated with the low salaries</a> and lack of respect, and end up emigrating, explains Tara Pokhrel, former president of the Nursing Association of Nepal. After spending at least Rs2.3 million for a nursing degree, they earn just Rs10,000 a month in private sector hospitals, she adds.“The government must strictly monitor the nurse-to-patient ratio in private hospitals in Nepal, and make proper salaries to health workers a criteria during license renewals. Our talent is recognised and absorbed abroad while our own hospitals especially outside the capital suffer from staff shortage. We lack health workers because we fail to reward them adequately,” Pokhrel adds.Skilled workers from Nepal are seeing an increased demand in non-traditional destination countries. Last year, <a href="https://www.nepalitimes.com/opinion/the-future-is-older/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/opinion/the-future-is-older/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNF8ikowcr343XFrSW03L9ii5LLt7g">Nepal signed an agreement with Japan</a> for 16 job categories including nurses and chefs and the nursing exams took place in November in Kathmandu.This year, in the midst of the pandemic <a href="https://www.nepalitimes.com/here-now/demand-grows-for-nepali-caregivers-in-israel/" data-saferedirecturl="https://www.google.com/url?q=https://www.nepalitimes.com/here-now/demand-grows-for-nepali-caregivers-in-israel/&amp;source=gmail&amp;ust=1607952191831000&amp;usg=AFQjCNE1zqyPCK3IFP6ApGGu9YirmI8udg">Nepal and Israel also signed an agreement</a> to source caregivers with backgrounds in nursing. The UAE and Oman have repeatedly expressed interest in hiring nurses from Nepal via bilateral cooperation.  There is no bilateral labour agreement between Nepal and countries like UK and Australia. In fact, due to the Code of Practice for International Recruitment, Britain’s NHS refrains from actively recruiting from countries including Nepal to prevent them from having a shortage of health workers. But the NHS has over 50,000 unfilled vacancies, and this is further complicated by the impending end of free movement of EU nationals on 31 December. Even without actively sourcing health workers from Nepal, therefore, Nepali nurses will be following the money, convenience and new opportunities abroad. Just as Santosh Shah of MasterChef has become a hero in Nepal, so has the Filipno-British nurse May Parsons who administered the first Covid-19 vaccine in the UK last week. Earlier this year, the Philippine government banned the migration of health workers because of the domestic demand during Covid-19, but the move backfired because few nurses agreed to take domestic jobs. The ban was lifted, but there is a cap of 5,000 nurses a year going abroad. Nepali Seema Pokhrel arrived in the UK two years ago and works as a nurse in Harrow. While most of her nursing friends opted for Australia, she chose UK because of the faster track to become a registered nurse.“The employer sponsored my second UK qualification exam and we could work alongside as health assistants and earn throughout,” she says. “While better salary was the primary motive for my decision to move, there is also better upward career mobility here unlike in Nepal where it was based on connections and not competence.”

<figure><img width="1675" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed924b0ad905ca02eef2jpeg.jpg" alt=""/><figcaption></figcaption></figure>Judges of MasterChef last month were so impressed with Nepali chef <a href="https://www.chefsantoshshah.com/inthepress" data-saferedirecturl="https://www.google.com/url?q=https://www.chefsantoshshah.com/inthepress&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHWDqd1ersnecLNrRPvTt5jAwdM6g">Santosh Shah</a>’s performance in the quarterfinals that he is now shortlisted in the semis for the title of <a href="https://www.bbc.co.uk/programmes/b007mtf0" data-saferedirecturl="https://www.google.com/url?q=https://www.bbc.co.uk/programmes/b007mtf0&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHARuhIB5jOe-BWdZVOVpiZTwvcnQ">Masterchef: The Professionals 2020</a> on BBC One. Episodes are broadcast from Tuesday to Thursday every week until the final later this month.Nepali Times caught up with Santosh Shah in London to talk about his life and career so far:Nepali Times: From Siraha to Cinnamon Kitchen! Quite a journey. How did it begin?Santosh Shah: I come from a very humble background. I was born in Siraha, the youngest of seven children. My father passed away when I was five years old. I started to work when I was around 9-10, engaging in petty trade, like selling farm produce (we share-cropped), fruits or bread in the market. Ours was a story of struggle, and school never got prioritised. I failed SLC but did not have the patience to wait for another year to re-appear for the exams because what was I going to do with an education given my circumstances? So I followed what others in my village did -- go to India. When I was told that I will work at a hotel in Ahmedabad, I imagined it would be like one of those small hotels in Siraha. I was shocked to see a five star hotel. Even those of us who washed dishes had to wear uniform and we had a superviser in suit and tie who used to manage seven of us dishwashers. I used to wash the skewer of a chef who worked in the tandoor section. I told him that I wanted to be a chef as well, and wanted to help him. He advised me to talk to the executive chef. One day, when I was serving tea to the executive chef, I requested him to give me a shot, and he did. Perhaps he saw that I was eager to work and was committed, so he placed his bet on me. I started helping the chef in the tandoor section who had originally recommended me. From there I transferred to another hotel. I started taking a hotel management course, learnt English and computers on the side. I kept strengthening my CV -- the salary discrepancy among chefs was huge. When I started, I was earning Rs900 per month whereas the executive chef was earning Rs17,000 a month so there was value in good credentials and experience. Within seven years of hard work, I became an executive chef. I then went to Montenegro via an agent, but I wasn’t happy and did not see my future there so I returned.  <figure><img width="1506" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed944b0ad905ca02eef3jpeg.jpg" alt=""><figcaption></figcaption></figure>In India, I organised a food festival and this was picked up by media including The Times of India, Aaj Tak and India TV. I got an unexpected call from someone who was two hours away from me -- he apparently had read the media piece and asked that I meet him that night itself. I went to meet him at midnight because his flight to the UK was the next morning. At midnight, we talked – he ran a restaurant in the UK and wanted someone like me. I of course agreed and my paperwork came through soon after with all costs borne by the employer. In London, the original restaurant was very small -- for someone who was used to working with large teams in five star hotels, it felt very odd to work in a restaurant with 3-4 employees. I have switched jobs multiple times since then. I think there are two things that describe my journey. One is, I always ask what is next. I am very happy with where I am because I have made it so far, but I am also always looking at the next step. I never stop learning and keep trying to do better. I could have easily settled with a comfortable job as an executive chef, but I never did. The other is, I am a risk-taker. In London, one of the job changes was to a French restaurant that was run by a celebrity chef where the salary was half of what I was earning, but given the learning opportunity and mentorship under a famous chef, I took it. Taking chances may not always work in my favour, but I can always take satisfaction on how far I have come because I took the risk. How does it feel to be in MasterChef? What has the experience been like?In many ways, it feels the same. I am the same person experimenting with recipes and enjoying my job to the fullest. But in many ways, things have changed as well.  I used to get a few messages and now I get thousands from people who are cheering me on. It also feels great to have the platform to <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/" target="_blank" rel="noopener noreferrer">introduce Nepali food to the world</a>. I have always worked hard but now it feels like my cause got a lot bigger given the platform and I am thrilled about that.I also think I now have added responsibility with people looking up to me, especially Nepalis in the hospitality sector. A message that has stuck with me was from another London-based chef also from Siraha after he saw one of my interviews in Maithili that was widely shared in my community. He told me that he never shared with his family that he is a chef because it is not seen as such a respectful job back home. But after he saw me sharing my journey including my rough beginnings so publicly, he said he felt inspired to disclose his profession to his family. The MasterChef competition is very tight and we are judged for creativity. As the competition advances further, the margin for error is very small and they seek perfection. We have to be mentally strong -- my experience participating in cooking competitions on a smaller scale in the past has helped. We are timed, and put under immense pressure. One dish is per our liking, and I practice that numerous times in advance so by the time I make the dish on the show, everything is intuitive and I don’t have to think about anything as I get grilled by the judges, the pressure of the camera and the short time. But the other dish is as per the judge’s wish in which case it is easy to falter and mess up. I score lower in the latter, but it averages out in my favour. But the competition is getting tighter and more demanding as two chefs get eliminated in each round. Ten are remaining out of the original 32 and these are some of the best chefs around. I am glad to have made it this far. Even if I don’t win, I am glad I was able to put the spotlight on <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener noreferrer">Nepali cuisine</a>. <img width="1032" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed974b0ad905ca02eef4jpeg.jpg" alt="">Just like it is difficult to say what “Indian” food is, must to be difficult to describe what “Nepali” cuisine is, when it is so diverse? How do you answer that when your international audience asks you the question? I am an Indian chef – even in London, if you ask who the ten best Indian chefs are, my name will come up. But I have been experimenting with Nepali food for the last two years. It’s hard to come up with a good way to describe Nepali food. Nepali food is described by others as “similar to Indian food, only slightly different”. But that is not true. Our food, especially along our borders are influenced by Tibetan and Indian cuisine, but that is not the entirety of our diverse dishes. That is what I want the world to know. There is no yomari, choila, kachila, tama, gundruk outside Nepal. Our food is unique and diverse and varies by castes or geography, we have different techniques and ingredients. Two years into experimenting with <a href="https://www.nepalitimes.com/banner/food-of-the-royals/" target="_blank" rel="noopener noreferrer">Nepali food</a>, I have realised how little I know and how much there is to learn and do. I could spend a lifetime just researching and experimenting with Nepali recipes. Personally what are the best aspects of Nepali cuisine for you ? How much do you experiment, or do you try to keep to traditional ingredients and preparations? I experiment a lot because palates differ geographically. Let me share an example. I know sukuti growing up in Nepal. It is a familiar, nostalgic food, and I am fond of sukuti dishes. But to outsiders unfamiliar with the texture, the hardness of the meat may not be palatable. So I experiment with it and try to dehydrate it for different periods of time to soften it while making sure the original taste is not lost. The challenge is to garner wider appreciation for these unique tastes that our rich culinary landscape offers. Food trends are dynamic. The Indian food trend has been there for long while in the last few years, I have seen an increase in the trend for Sri Lankan food. These come in waves, and I want a trend for Nepali food as well, <a href="https://www.nepalitimes.com/opinion/much-more-than-dal-bhat/" target="_blank" rel="noopener noreferrer">beyond just momo and dal-bhat</a>, so people actively seek out Nepali food and appreciate it for its diversity and richness. <img width="1592" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109191112/636bed9a4b0ad905ca02eef5jpeg.jpg" alt="">In one of your shows you prepared an octopus dish Nepali style. How did it go down? There were negative comments on social media on how my spiced chargrilled octopus dish isn’t our food. But we need to understand that this is a global competition for a global audience. Octopus is very popular in Europe and South America. When I was working in an Indian kitchen, I had experimented with octopus recipes with Indian flavor as it is my favourite seafood (in fact I was the first chef to introduce octopus to Indian cuisine here) and the dish had turned out to be amazing. Having made that a few hundred times, I had the urge and confidence to try it with Nepali ingredients and it worked great. So, I went with it in the show. It was described by the judges as, “The most beautiful plate of food I have ever been served seen in Masterchef.” All four judges were generous with their praises for the octopus dish without a single negative feedback. When you went to India you had no idea you would land up where you did. What advice do you have for other Nepalis who are also going abroad to make a future for themselves?My advice to young Nepalis is to never stop learning, you are never too old to learn new things and to improve your craft. Asking what is next is important. There is always room to improve, tweaking my recipes a bit often makes a big difference to the meal. Keep learning and be a positive force to others, not by teaching. Sikayera haina sikera inspire garnu parcha. (You inspire others by learning, not teaching.)https://www.youtube.com/watch?v=pgVoaH_c9cYSo, what is next?I am now set to start a high-end fine dining Nepali restaurant in London. The tentative name is ‘Ayla’ by Santosh Shah. I am hopeful that this will help create a separate identity for Nepali cuisine. Being in MasterChef will definitely help, regardless of the outcomes of the competition. My ultimate goal is the Michelin Star for Ayla, which is the Oscar equivalent for Chefs. That would further help elevate the profile of Nepali cuisine globally.

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

<figure><img width="1675" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be67d9c7e80680e0877a9jpeg.jpg" alt=""/><figcaption></figcaption></figure>Judges of MasterChef last month were so impressed with Nepali chef <a href="https://www.chefsantoshshah.com/inthepress" data-saferedirecturl="https://www.google.com/url?q=https://www.chefsantoshshah.com/inthepress&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHWDqd1ersnecLNrRPvTt5jAwdM6g">Santosh Shah</a>’s performance in the quarterfinals that he is now shortlisted in the semis for the title of <a href="https://www.bbc.co.uk/programmes/b007mtf0" data-saferedirecturl="https://www.google.com/url?q=https://www.bbc.co.uk/programmes/b007mtf0&amp;source=gmail&amp;ust=1607316980153000&amp;usg=AFQjCNHARuhIB5jOe-BWdZVOVpiZTwvcnQ">Masterchef: The Professionals 2020</a> on BBC One. Episodes are broadcast from Tuesday to Thursday every week until the final later this month.Nepali Times caught up with Santosh Shah in London to talk about his life and career so far:Nepali Times: From Siraha to Cinnamon Kitchen! Quite a journey. How did it begin?Santosh Shah: I come from a very humble background. I was born in Siraha, the youngest of seven children. My father passed away when I was five years old. I started to work when I was around 9-10, engaging in petty trade, like selling farm produce (we share-cropped), fruits or bread in the market. Ours was a story of struggle, and school never got prioritised. I failed SLC but did not have the patience to wait for another year to re-appear for the exams because what was I going to do with an education given my circumstances? So I followed what others in my village did -- go to India. When I was told that I will work at a hotel in Ahmedabad, I imagined it would be like one of those small hotels in Siraha. I was shocked to see a five star hotel. Even those of us who washed dishes had to wear uniform and we had a superviser in suit and tie who used to manage seven of us dishwashers. I used to wash the skewer of a chef who worked in the tandoor section. I told him that I wanted to be a chef as well, and wanted to help him. He advised me to talk to the executive chef. One day, when I was serving tea to the executive chef, I requested him to give me a shot, and he did. Perhaps he saw that I was eager to work and was committed, so he placed his bet on me. I started helping the chef in the tandoor section who had originally recommended me. From there I transferred to another hotel. I started taking a hotel management course, learnt English and computers on the side. I kept strengthening my CV -- the salary discrepancy among chefs was huge. When I started, I was earning Rs900 per month whereas the executive chef was earning Rs17,000 a month so there was value in good credentials and experience. Within seven years of hard work, I became an executive chef. I then went to Montenegro via an agent, but I wasn’t happy and did not see my future there so I returned.  <figure><img width="1506" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be6819c7e80680e0877aajpeg.jpg" alt=""><figcaption></figcaption></figure>In India, I organised a food festival and this was picked up by media including The Times of India, Aaj Tak and India TV. I got an unexpected call from someone who was two hours away from me -- he apparently had read the media piece and asked that I meet him that night itself. I went to meet him at midnight because his flight to the UK was the next morning. At midnight, we talked – he ran a restaurant in the UK and wanted someone like me. I of course agreed and my paperwork came through soon after with all costs borne by the employer. In London, the original restaurant was very small -- for someone who was used to working with large teams in five star hotels, it felt very odd to work in a restaurant with 3-4 employees. I have switched jobs multiple times since then. I think there are two things that describe my journey. One is, I always ask what is next. I am very happy with where I am because I have made it so far, but I am also always looking at the next step. I never stop learning and keep trying to do better. I could have easily settled with a comfortable job as an executive chef, but I never did. The other is, I am a risk-taker. In London, one of the job changes was to a French restaurant that was run by a celebrity chef where the salary was half of what I was earning, but given the learning opportunity and mentorship under a famous chef, I took it. Taking chances may not always work in my favour, but I can always take satisfaction on how far I have come because I took the risk. How does it feel to be in MasterChef? What has the experience been like?In many ways, it feels the same. I am the same person experimenting with recipes and enjoying my job to the fullest. But in many ways, things have changed as well.  I used to get a few messages and now I get thousands from people who are cheering me on. It also feels great to have the platform to <a href="https://www.nepalitimes.com/banner/exploring-nepals-culinary-diversity/" target="_blank" rel="noopener noreferrer">introduce Nepali food to the world</a>. I have always worked hard but now it feels like my cause got a lot bigger given the platform and I am thrilled about that.I also think I now have added responsibility with people looking up to me, especially Nepalis in the hospitality sector. A message that has stuck with me was from another London-based chef also from Siraha after he saw one of my interviews in Maithili that was widely shared in my community. He told me that he never shared with his family that he is a chef because it is not seen as such a respectful job back home. But after he saw me sharing my journey including my rough beginnings so publicly, he said he felt inspired to disclose his profession to his family. The MasterChef competition is very tight and we are judged for creativity. As the competition advances further, the margin for error is very small and they seek perfection. We have to be mentally strong -- my experience participating in cooking competitions on a smaller scale in the past has helped. We are timed, and put under immense pressure. One dish is per our liking, and I practice that numerous times in advance so by the time I make the dish on the show, everything is intuitive and I don’t have to think about anything as I get grilled by the judges, the pressure of the camera and the short time. But the other dish is as per the judge’s wish in which case it is easy to falter and mess up. I score lower in the latter, but it averages out in my favour. But the competition is getting tighter and more demanding as two chefs get eliminated in each round. Ten are remaining out of the original 32 and these are some of the best chefs around. I am glad to have made it this far. Even if I don’t win, I am glad I was able to put the spotlight on <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener noreferrer">Nepali cuisine</a>. <img width="1032" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be6849c7e80680e0877abjpeg.jpg" alt="">Just like it is difficult to say what “Indian” food is, must to be difficult to describe what “Nepali” cuisine is, when it is so diverse? How do you answer that when your international audience asks you the question? I am an Indian chef – even in London, if you ask who the ten best Indian chefs are, my name will come up. But I have been experimenting with Nepali food for the last two years. It’s hard to come up with a good way to describe Nepali food. Nepali food is described by others as “similar to Indian food, only slightly different”. But that is not true. Our food, especially along our borders are influenced by Tibetan and Indian cuisine, but that is not the entirety of our diverse dishes. That is what I want the world to know. There is no yomari, choila, kachila, tama, gundruk outside Nepal. Our food is unique and diverse and varies by castes or geography, we have different techniques and ingredients. Two years into experimenting with <a href="https://www.nepalitimes.com/banner/food-of-the-royals/" target="_blank" rel="noopener noreferrer">Nepali food</a>, I have realised how little I know and how much there is to learn and do. I could spend a lifetime just researching and experimenting with Nepali recipes. Personally what are the best aspects of Nepali cuisine for you ? How much do you experiment, or do you try to keep to traditional ingredients and preparations? I experiment a lot because palates differ geographically. Let me share an example. I know sukuti growing up in Nepal. It is a familiar, nostalgic food, and I am fond of sukuti dishes. But to outsiders unfamiliar with the texture, the hardness of the meat may not be palatable. So I experiment with it and try to dehydrate it for different periods of time to soften it while making sure the original taste is not lost. The challenge is to garner wider appreciation for these unique tastes that our rich culinary landscape offers. Food trends are dynamic. The Indian food trend has been there for long while in the last few years, I have seen an increase in the trend for Sri Lankan food. These come in waves, and I want a trend for Nepali food as well, <a href="https://www.nepalitimes.com/opinion/much-more-than-dal-bhat/" target="_blank" rel="noopener noreferrer">beyond just momo and dal-bhat</a>, so people actively seek out Nepali food and appreciate it for its diversity and richness. <img width="1592" height="1000" src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221109181140/636be6879c7e80680e0877acjpeg.jpg" alt="">In one of your shows you prepared an octopus dish Nepali style. How did it go down? There were negative comments on social media on how my spiced chargrilled octopus dish isn’t our food. But we need to understand that this is a global competition for a global audience. Octopus is very popular in Europe and South America. When I was working in an Indian kitchen, I had experimented with octopus recipes with Indian flavor as it is my favourite seafood (in fact I was the first chef to introduce octopus to Indian cuisine here) and the dish had turned out to be amazing. Having made that a few hundred times, I had the urge and confidence to try it with Nepali ingredients and it worked great. So, I went with it in the show. It was described by the judges as, “The most beautiful plate of food I have ever been served seen in Masterchef.” All four judges were generous with their praises for the octopus dish without a single negative feedback. When you went to India you had no idea you would land up where you did. What advice do you have for other Nepalis who are also going abroad to make a future for themselves?My advice to young Nepalis is to never stop learning, you are never too old to learn new things and to improve your craft. Asking what is next is important. There is always room to improve, tweaking my recipes a bit often makes a big difference to the meal. Keep learning and be a positive force to others, not by teaching. Sikayera haina sikera inspire garnu parcha. (You inspire others by learning, not teaching.)https://www.youtube.com/watch?v=pgVoaH_c9cYSo, what is next?I am now set to start a high-end fine dining Nepali restaurant in London. The tentative name is ‘Ayla’ by Santosh Shah. I am hopeful that this will help create a separate identity for Nepali cuisine. Being in MasterChef will definitely help, regardless of the outcomes of the competition. My ultimate goal is the Michelin Star for Ayla, which is the Oscar equivalent for Chefs. That would further help elevate the profile of Nepali cuisine globally.

Fenerbahçe Beko won the Turkish Airlines EuroLeague finals in Abu Dhabi, held 23-25 May, defeating Monaco 81-70 in the final. Olympiacos, who defeated Panathinaikos 97-93, finished the series in third place. The Most Valuable Player (MVP) of the final match, Nigel Hayes-Davis from Fenerbahçe Beko, received a prize of 1,000,000 Miles&amp;Smiles from Turkish Airlines’ Chief Commercial Officer Ahmet Olmuştur. The carrier has been the title sponsor of the Turkish Airlines EuroLeague, a top tier tournament, since 2010.

Turkish Basketball

In the black and white photograph, General Wangdu smiles broadly in front of the dusty cactus garden in Kathmandu’s Annapurna Hotel. With an ill-fitting jacket and shaggy hair he looks benign enough, but this was the last leader of the Tibetan freedom fighters who led the resistance against the Chinese from their remote mountain hideouts in <a href="https://nepalitimes.com/here-now/comings-and-goings-in-mustang">Mustang</a>. Five months later, Wangdu was dead. Snapped in March 1974, I had only recently arrived in Nepal. How did I meet this legendary fighter? Possibly with his devoted camp follower, Lynne Klapecki, and probably in the Om Restaurant near Freak Street which was the preferred <a href="https://nepalitimes.com/banner/hippie-trail-nostalgia-in-kathmandu">hippie hang-out</a>. Om Lobsang and his brother Yeshe were <a href="https://archive.nepalitimes.com/page/earthquake-brings-back-memories-of-camps-for-tibetan-refugees">refugees from East Tibet </a>whose cafe offered a friendly welcome and<a href="https://nepalitimes.com/multimedia/momo-loco"> the best momos</a> - they became my in-laws after I married their eldest brother Tenzin, but that was a decade later.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025052403054_4573b34282b0f5395c007243d6bef12c7ba76bfd520419e994cdcea048d795a1.jpg" data-media-id="editor_4" data-image-id="2025052403054_4573b34282b0f5395c007243d6bef12c7ba76bfd520419e994cdcea048d795a1" data-rendition-name="original" width="1000" height="1583" loading="lazy" alt="The last days of the Khampa NT"> <figcaption>Photo: LISA CHOEGYAL</figcaption> </figure>  Wangdu’s English was enthusiastically rudimentary, but even riding around town with him on the back of an aging <a href="https://nepalitimes.com/here-now/kathmandu-s-new-motorbike-museum">motorbike</a>, he was a commanding presence. Always flanked by armed outriders, impressive scars marked his forearms and a pistol hung from the cord around his neck. A charismatic guerrilla leader, Wangdu was celebrated by his followers for his tough commitment and respected for his measured pragmatism. He seemed so young to have shouldered such a responsibility of command, leading hundreds of hardened <a href="https://archive.nepalitimes.com/article/nation/50-years-after-the%20raid-into-Tibet,1012#google_vignette">Khampa combatants </a>through what had been a particularly <a href="https://nepalitimes.com/news/heavy-snowfall-over-nepal-himalaya">brutal winter in Mustang</a>, the last bastion to hold out against the Chinese invasion of their Tibetan homeland.&nbsp; The freedom fighters of Tibet, known as the Chushi-Gangdruk, had emerged to resist the <a href="https://nepalitimes.com/editorial/territorialism">Chinese takeover</a> of Tibet during the 1950s. Estimated to be 80,000-strong at the time of <a href="https://nepalitimes.com/here-now/what-or-who-after-the-dalai-lama">the Dalai Lama</a>’s final escape to India in 1959, the sheer number of Chinese deployed into Tibet eventually forced the Chushi-Gangdruk to retreat to Mustang, From this high Himalayan stronghold, they continued cross-border raids on the Chinese People’s Liberation Army (PLA) throughout the 1960s.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025052403054_8a4a935ba25ae79dc3a63bb5c14626927020e5ec098093c45ccb9a5982e009fd.jpg" data-media-id="editor_10" data-image-id="2025052403054_8a4a935ba25ae79dc3a63bb5c14626927020e5ec098093c45ccb9a5982e009fd" data-rendition-name="original" width="1114" height="676" loading="lazy" alt="The last days of the Khampa NT"> <figcaption>Guerrillas known as the Chushi-Gangdruk emerged to resist the Chinese annexation of Tibet during the 1950s. Photo courtesy: MIKEL DUNHAM</figcaption> </figure>  Their Kathmandu base was a small discreet lodge in a back lane near Rani Pokhari. Sipping sweet tea from a blue mug with a chipped lid, I sat bemused in a corner of the Mustang Hotel room whilst Wangdu and his cohorts received a battered brown suitcase from their CIA connection, a tousle-haired American in a leather jacket. Heaved onto the dingy bedspread that covered the thin mattress, it was clicked open to reveal piles of neatly stacked dollar bills.&nbsp; I cannot think why Wangdu allowed me to witness this handover but I was clearly no threat, a newly arrived world traveller with no understanding of the stakes nor any Nepali or <a href="https://nepalitimes.com/multimedia/tibetan-music-in-nepals-sacred-valley">Tibetan language</a>. Despite armed guards in the corridor,Wangdu radiated confidence and bravado, and there was a practiced familiarity to the tense transaction. This deadly dance for many years had been funded by the Americans, tolerated by <a href="https://nepalitimes.com/here-now/the-kingdom-within-a-republic">Mustang’s residents</a>, and permitted by King Mahendra and the Nepali authorities who it suited to turn a blind eye.&nbsp; But Mahendra died in 1972, and times were changing. Richard Nixon’s ping-pong diplomacy thawed the cold war and signalled a fresh entente with China. Nepal’s yet-to-be-crowned <a href="https://nepalitimes.com/here-now/if-birendra-was-alive-nepal-could-still-be-a-monarchy">King Birendra </a>was under pressure to curb the irritating incursions against the PLA launched from the Nepali territory of Mustang. Keen to appease his northern neighbour, on several occasions the King summoned Wangdu for peace talks but, despite increasingly overwhelming odds, Wangdu refused to surrender.&nbsp;  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025052403054_a8efd5cfb92cd997bd7cb74296a936fef46e2f7428f9cd642b03f1ac4ea11ecb.jpg" data-media-id="editor_14" data-image-id="2025052403054_a8efd5cfb92cd997bd7cb74296a936fef46e2f7428f9cd642b03f1ac4ea11ecb" data-rendition-name="original" width="1055" height="885" loading="lazy" alt="The last days of the Khampa NT"> <figcaption>General Wangdu flanked by two Tibetan resistance fighters in Mustang in the 1970s. Photo courtesy: MIKEL DUNHAM</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025052403054_75969125a745847a2ef82b6fe8b9106c0b21a116d85b8efdf5d2ee89a347bb31.jpg" data-media-id="editor_15" data-image-id="2025052403054_75969125a745847a2ef82b6fe8b9106c0b21a116d85b8efdf5d2ee89a347bb31" data-rendition-name="original" width="1044" height="792" loading="lazy" alt="The last days of the Khampa NT"> <figcaption>King Birendra with General Wangdu (right in dark glasses) taken in 1974 possibly in Mustang after one of their few attempts at negotiation. Photo courtesy: RAJRNDRA KUNWAR</figcaption> </figure>  While I naively rode pillion around Kathmandu in the spring sunshine, Wangdu was in the midst of what turned out to be his final round of negotiations with the Nepal government. Refusing to cease hostilities with the Chinese, Wangdu must have suspected the cost of his decision, making his cheerful smile in the photograph all the more poignant and brave. It was only much later that I appreciated the significance of the moment. Wangdu had been sent to replace the first resistance leader in Mustang, Baba Gen Yeshe, a much derided corrupt character who stole money meant for his troops and exploited fleeing refugees by seizing their treasures. Baba Gen Yeshe never forgave Wangdu,and sought revenge in May 1974 by betraying him and his commanders to the Nepal authorities. Renewed Chinese incursions from the north, active PLA collusion with the Nepali forces under the new King, and treachery from within the Chushi-Gangdrukranks combined to seal their fate.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025052403054_e0987a7c90d76431b0d7d5e6115ebfe3dbda7ab939e5941e079c18d722e884c0.jpg" data-media-id="editor_16" data-image-id="2025052403054_e0987a7c90d76431b0d7d5e6115ebfe3dbda7ab939e5941e079c18d722e884c0" data-rendition-name="original" width="1400" height="769" loading="lazy" alt="The last days of the Khampa NT"> <figcaption>British television journalists George Patterson and Adrian Cowell embedded themselves with Khampa guerrillas and accompanied them from Tsum Valley on a cross border raid on a Chinese Army convoy in 1964. Photo: ESSAYS ON NEPAL / SAM COWAN</figcaption> </figure>  Mikel Dunham, renowned author of Buddha’s Warriors, writes: ‘It is possible that Wangdu was waiting for some cue from the Dalai Lama’s government-in-exile in Dharamsala, India. It is equally possible – during that last, <a href="https://nepalitimes.com/multimedia/the-human-cost-of-nepal-s-yarsa-gold-rush?fbclid=IwZXh0bgNhZW0CMTEAAR31-Cqw8oyIwMPzf_35e4Skr0ululJvLf3_vDkzHn-AYG2h8uPw2rqqErg_aem_tGVn5coY1-jA7fze_xqhew">desolate winter </a>– that he made the decision to go out in glory rather than admit defeat. Over the last fifteen years, Wangdu had experienced Tibet’s organized resistance being squeezed and shoved around by every conceivable outside force.&nbsp; First they had been pushed out of their own country by the PLA; then they had been refused sanction while on <a href="https://nepalitimes.com/opinion/borderlines/nepal-india-trans-boundary-bonds?fbclid=IwAR0PpJ5zUEbwdug3g_U3ar6FUugngRY0S8Tl2v_7wqzrsHmXWcXsKjvL4t4">Indian soil</a>; then they were abandoned by the Americans because, apparently, Nixon wanted to make friends with Wangdu’s mortal enemies, the communists; then they had been betrayed by the vampiric Baba Gen Yeshe – a Tibetan and, even worse, a fellow Khampa; and now, finally Wangdu’s army was being evicted by the Nepalis. One thing was certain: Wangdu was a warrior. To imagine Wangdu simply giving up and settling down in the pacific squalor of a <a href="https://nepalitimes.com/here-now/elderly-left-in-bhutan-refugee-camp">refugee camp </a>was unthinkable.’  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025052403054_8fc1ffef4ae751628b90ae781b66e11e51e4fdde2787207c9042efbee345ce49.jpg" data-media-id="editor_20" data-image-id="2025052403054_8fc1ffef4ae751628b90ae781b66e11e51e4fdde2787207c9042efbee345ce49" data-rendition-name="original" width="500" height="746" loading="lazy" alt="The last days of the Khampa NT"> <figcaption>The much derided Baba Gen Yeshe, the first Tibetan resistance leader in Mustang, who betrayed Wangdu for personal gain. Photo courtesy: MIKEL DUNHAM</figcaption> </figure>   <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/2025052403054_b1d833cdb00d3ac4416b844d8730475cd88c238caaaf8da69889a584eea229a3.jpg" data-media-id="editor_21" data-image-id="2025052403054_b1d833cdb00d3ac4416b844d8730475cd88c238caaaf8da69889a584eea229a3" data-rendition-name="original" width="500" height="656" loading="lazy" alt="The last days of the Khampa NT"> <figcaption>Aditya SJB Rana of the Royal Nepal Army whose team ambushed Wangdu and his cohorts at the top of Tinker Pass in Darchula, West Nepal. Photo courtesy: GAUTAM SJB RANA</figcaption> </figure>  By August 1974 the game was up. Wangdu and six of his exhausted party were killed on their horses by <a href="https://archive.nepalitimes.com/news.php?id=7270">the Royal Nepal Army</a> on the brink of escape. The officer in charge, Aditya SJB Rana, cleverly predicted their route into India after they failed to silence a police radio in Yari. A carefully laid ambush trapped them near the summit of the Tinker Pass in Darchula,at 5,000 meters the highest military operation of its time. Wangdu’s body was helicoptered to Kathmandu, and a big show made of the royal Nepal victory.&nbsp; The Tibetan armed insurgency against China had reached its end.  <figure> <img src="https://publisher-publish.s3.eu-central-1.amazonaws.com/pb-nepalitimes/swp/asv65r/media/20250524030520_3ff9c6fc85a65bc9a2c3afe9736d9f5f9413de752e790a5d9dca0981ea94f9b4.jpg" data-media-id="editor_23" data-image-id="20250524030520_3ff9c6fc85a65bc9a2c3afe9736d9f5f9413de752e790a5d9dca0981ea94f9b4" data-rendition-name="original" width="1136" height="702" loading="lazy" alt="The last days of the Khampa NT"> </figure>

The Last Days of the Khampa

Starting 17 September Turkish Airlines will fly daily to Seville, one of Spain’s major tourist draws. This is Turkish’s sixth destination in Spain after Madrid, Barcelona, Valencia, Malaga, and Bilbao. Seville is in the Andalusia region on Spain’s south coast with a rich Moor history. There are approximately 30,000 Nepalis living in Spain.&nbsp;

Turkish to Seville

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

santosh-shah

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New UK job options for Nepalis

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

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

Turkish Basketball

The Last Days of the Khampa

Turkish to Seville

Digital protection for Nepal’s art