FOOD AND

Every Thursday issue 238 Rs 40
18 SEPTEMBER 2014 2 cflZjg 2071
FOOD AND
LIQUOR
DASHAIN SPECIAL ISSUE
Bon
Appétit!
There’s no time riper
than Dashain to pair your
favorite dishes with the
drinks that go with them
!
Newsfeed
k ckstart
Top 3 Events
WORKSHOP AT IMAGE PARK
Date: 14 to 21 September
Time: 7am to 9am
Venue: The Image Park, New Road
Contact: 4002070, Fee: Rs.2999
Image Park’s workshop is for beginners and
those enthusiastic about photography. DSLR
or compact cameras are preferred for the
classes but not compulsory.
(For more information, please refer to Page 8)
Onam
Date: 20 September, Time: 10am
Venue: Hotel Annapurna, Kathmandu
Contact: 4221711, Entry: Rs.1500
Onam, the state festival of God’s Own Country, Kerala, will be
celebrated in Kathmandu for the first time on 20 September.
Kathmandu Kerala Samajam, in association with the Indian Cultural
Centre, the Embassy of India, and Hotel Annapurna will be putting
together this mega South Indian festival. Various cultural programs,
alongside a traditional Kerala sadya-lavish feast, will be cooked under
the aegis of Executive Chef Sreejith Kartha of Hotel Annapurna.
#FillTheBucket in numbers
#FillTheBucket, a campaign to collect relief items for flood and landslide victims, is on the verge of
being one of the most successful social initiatives the capital has ever seen. We are sure many of you
have already contributed to the cause; if not, there is still some more time. Hurry up, be a giver!
Mulchowk, Baber Mahal
Revisited, Contact:
4259801
Campaign started - 15 days
Buckets collected so far
- 72
Buckets collected this week
- 4 to 5 buckets
Embassy Restaurant,
Lazimpat, Contact:
4424040
Campaign started - more
than a month
Buckets collected so far 200+
Buckets collected this week
- 100 so far
Tamarind Restaurant,
Jhamsikhel, Contact:
5522626
Campaign started - 14 days
Buckets sent so far - 30
Buckets collected last week
- 8 to 10
Buckets collected this week
- 3 to 4
Photo Circle, Arun Thapa
Chowk, Contact: 5013501
Campaign started - 21
days
Buckets sent so far - 50
Buckets collected last
week - 12 to 15
Buckets collected this
week - 3 to 4
The City Museum
Kathmandu, Durbarmarg.
Campaign started – a few
weeks
Buckets sent so far - 95 to
100
Buckets collected last week
- 80 to 85
Buckets collected this week
- 10
Friday Night
Getaways
• The most sensational DJs in town will be spinning the decks
• Stunning promotional models will be adding glamor to the
event
• The highly anticipated Wonder Nepal Entertainment will be
launched
• Various games and interesting prizes will be distributed
throughout the night
• The event will feature exotic cocktails followed by an
exquisite dinner
• Happy hour lasts from 6pm to 8pm
Urban Downhill
Date: 11 to 14 September,
Venue: Tansen, Palpa
Contact: www.switchbacknepal.com
Switchback presents the Palpa
DH Race, the first of its kind in
Nepal. Promising a high dose
of thrill and adrenalin, the
cycling path...
(For more information please refer to page 9)
OLD DURBAR: An Elite Blended Scotch Malt
Whisky with Himalayan Glacial Water.
Imagine a fine scotch malt spirit
from Scotland blended with
glacial water from the pristine
heights of the Himalayas. Indulge
in a whiff of smooth warming
layers of vanilla spiciness and ripe
berry overtones with a sweet taste,
rich in barley malt.
Now... it’s time
to stop imagining.
Old Durbar is the
new blended whisky
of Yeti Distillery
Pvt. Ltd, headed by
Managing Director
Abhishek Shrestha
and Chairman Ravi
K.C., who is also
the Vice President
at Surya Nepal in
collaboration with
Langley Distillery,
United Kingdom
established in
1805.
Shrestha
explains, “The
imported scotch
malt spirit from
Scotland is blended with English
grain spirit and Glacial water
from the Himalayas and further
matured for few months in Oloroso
Sherry Barrels from Spain. The
uniqueness of Old Durbar to the
liquor market of the nation is
absolutely indisputable and we
are very excited and proud to lead
the way.”
“After Abhishek came up with
the idea of bottling Scotch malt
whisky with Himalayan
glacial water, we
decided to experiment
with the blends
eventually leading
us to the exceptional
outcome that is Old
Durbar today,” says
Peter McKay, Director
of Distillery at Langley
Distillery (est. 1805),
United Kingdom.
“In Langley and in
Old Durbar there are
no compromises in
quality.”
To the seasoned
whisky connoisseur,
Old Durbar is an
elite whisky that is
guaranteed to exceed
expectations in
quality, especially considering the
bargained price of the product.
This Dashain we’ll be sending
fine whisky to our relatives abroad
rather than the other way round!
POST US: Email event details to editorial@fridayweekly.com.np or call
5011571/ 5011639/ 5011730/ 5011731 for listings. Listings are
free but inclusion is not guaranteed due to limited space.
With events to the left and right, Fr!day makes it a little bit easier for you
to choose events for this week and the next. Here are out top three picks.
Entertainment//Gateaway
6
Waterfalls to Fall For
Kathmandu could do with more of flowing water—from the taps to some of its defeated
rivers. That day seems nowhere in sight. However, there are places a little outside the city
that still have water at its plunging and roaring best. This is a description of two of the most
spectacular waterfalls in Kathmandu’s vicinity.
Text by Kapil Bisht
W
ith Kathmandu’s
major rivers
polluted almost
to the point of
solidification, the
sight of clean flowing water has almost
vanished from our city. Fortunately,
there are places close to the city where
you can still watch spectacles of flowing
water. And it doesn’t get better than
waterfalls. The cool spray from the
crashing water invites you to go closer;
its thunderous sound and great volume
of water warns you to keep a safe
distance. But nothing can beat standing
below a waterfall, drenching in its cool
water. To do that, you needn’t go too far
from Kathmandu.
It is fitting that Sundarijal, which
means “Beautiful Water,” has one of the
best waterfalls in Kathmandu’s vicinity.
The waterfall is located a few minutes’
climb from the bus park at Sundarijal,
past the old hydroelectric power plant.
Locals call it Shyalmati Waterfall. It is
also known (presumably among teens)
as Sweet Sixteen Waterfall. Its location
could not have been better. It appears
just as you are starting to feel the pain
of the climb in your legs. The cool misty
spray from it is a blessing for walkers,
who can also rest in a nearby shelter
and watch the Bagmati River emerge
between huge boulders in a milky jet.
Another wonder of tumbling water is
located at Baudeshwor, in the northwest
corner of the Valley. The place is also
known as Jhor Mahankal. Unlike the
Shyalmati Waterfall, this is a seasonal
waterfall that transforms from a small
stream into a roaring spectacle during
monsoon.
Both waterfalls are in the countryside.
So a trip to either is both an opportunity
to behold the poetry of water in motion
as well as to be in the refreshing
surroundings of fields, forests, quaint
villages, and medieval towns.
Kapil Bisht is a freelance writer
based in Kathmandu. He has
a keen interest in the Valley’s
culture and is always on the
lookout for sources that can
help him better understand its
richness. When he is not holed
up in his room-library, he likes
to trek to remote destinations.
7
Getting There
Shyalmati
Buses leave frequently for Sundarijal from
the Old Bus Park in Kathmandu, going
via Putalisadak-Gyaneshwor-GaushalaChabahil-Jorpati. Sundarijal is 19
kilometers from Thamel.
Baudeshwor
Buses leave every 15 minutes (although
expect them to linger a little longer
when they are not filled to capacity) from
Samakhusi Chok to Baudeshwor Chok.
The fare is Rs.35. The last bus down from
Baudeshwor departs at 5:30pm.
To get to Baudeshwor, you need to cross
the Ring Road at Samakhusi, then turn
on to the Tokha Road (landmark is a big
Grande Hospital hoarding). Head straight
(north) on this road. Tokha is 4km from
there. At the northern end of Tokha, take
the steep downhill left turn toward Jhor.
Baudeshwor Chok is another 4km from
there. If you’re on a vehicle, go a further
1.3km along the highway to get to the
parking spot.
Must Haves
Both waterfalls involve short climbs (and
a steep descent in Baudeshwor) to get to
them. You should wear comfortable shoes
that provide good traction. Sunscreen is
essential if you’re traveling on sunny days.
Sunglasses are a must on the dusty roads
to these destinations.
Cycling
Either of the two destinations are ideal for
cyclists, especially for those who are not
experienced enough to try off-road trails.
The fact that most of the way to these
places is paved makes it easy for beginners.
It will, however, test their endurance with
its occasional steep climbs.
For seasoned mountain bikers there is
a wonderful short loop that begins from
Chandeshwori, climbs to Dandagaon,
descends on a steep downhill dirt road to the
Jhor road, and completes the circle in Tokha.
Where to Eat
Options in Sundarijal include local
teashops offering snacks, simple
restaurants with the usual fares of momos
and chowmein, and eateries that serve
local cuisines. These can be found in the
main market place as well as along the
trail to the waterfall. Baudeshwor does
not have as many choices as Sundarijal.
Besides places selling simple snacks,
there are a couple of resorts on the way.
It is best to eat at Tokha, which has more
choices.
Side-trips
While going to Baudeshwor, stop in
Tokha to wander the narrow alleys of this
ancient Newar town. The town is famous
for its chaku (molasses). A side-trip to
Chandeshwori is an opportunity to see an
old shrine and the scenic countryside. The
shrine borders the Shivapuri National Park,
so carrying binoculars is a must for birders.
There is a small waterfall some fifty
meters north from the main waterfall in
Baudeshwor.
Sundarijal
In winter, several houses have oranges
growing in their kitchen gardens. Free-range
chicken is also a delicacy not to be missed
here. A short, but exacting, walk from the
waterfall is the Sundarijal Museum. The
museum is dedicated to B.P. Koirala, who
was imprisoned in the same building during
the Panchayat period. Climbing further from
the museum will bring you to a Tamang
village, where you can enjoy local cuisine
like dhindo and sukuti.
Jhor Mahankal
Product: Commencal meta-am-ht
Available at: Epic Mountain Bikes, Jhamsikhel
Price: Rs. 2,06,000.
The trail to the Baudeshwor Mahadev shrine
and the waterfall passes through small
hamlets. In some places the path is through
the courtyard of houses. Most households
display the produce from their kitchen
gardens in the verandahs or under trees.
The produce is usually seasonal varieties
of vegetables and fruits. They are usually
cheaper than in the vegetable markets, so it
is always a great bargain to buy some.
Special Things
to Remember
Shyalmati
The waterfall shrinks considerably in the
dry months, so a bath may not always be
possible. However, there are numerous
spots lower down, closer to the Sundarijal
market, where you can enjoy a splash.
Being too adventurous around the huge
boulders is not a good idea: they are
slippery. The best option (from the point
of view of safety) is to sit in one of the
numerous huts that dot the edges of
the river, and enjoy the sound of the
cascading river and bird songs.
Baudeshwor Mahadev
The waterfall is not the only thing that
brings people to Baudeshwor. Most
people come here to get a glimpse of
the Baudeshwor Mahadev shrine. People
have to queue up (sometimes for hours)
to get darshan of the shrine dedicated
to Lord Shiva. However, if you’re visiting
only for the waterfall, you don’t need to
get in line; inform the volunteers on duty,
and they will let you go to the waterfall.
The volunteers are usually engrossed in
minding the crowd, so you are responsible
for your own safety. Do not climb up on
wet rocks to get close to the waterfall.
Thamel is the place with the most cycle stores
in the city. Store rent cycles for upwards of Rs.
600 a day. Better cycles can cost over Rs. 1000.
Remember to ask for a helmet, spare tube,
air pump and, if possible, a tool kit. These are
included in the price, but you need to ask for them. Kickstart//Out & About
8
OUT&ABOUT
ART AND THEATRE
PHOTOGRAPHY COMPETITION
Competition starts on 5 September
and ends on 25 September
WORKSHOP AT IMAGE PARK
Contact: 9843128805
Submit Photos at: info.
colorsofnepal@gmail.com
Date: 14 to 21 September
Time: 7am to 9am
Venue: The Image Park, New
Road, Kathmandu
Contact: 4002070
Fee: Rs.2999
The main aim of the photography
competition organized by Colors
Of Nepal is to raise funds and
relay the message about the
education conditions in the
country. The contest will feature
two categories—nature and
landscape, and street photography
with culture. Two winners will
be selected respectively. The
winning works will be printed on
postcards, and the raised funds
will be used to provide scholarships
to underprivileged students
throughout the country. The
photographs will be evaluated by
experienced photographers
Image Park’s workshop is
for beginners and those
enthusiastic about photography.
DSLR or compact cameras are
preferred for the classes but
not compulsory. Among the
various lessons, the students
will learn the 10 most useful
manual modes and take
contemporary portraits and
family photos, as well as learn
about the scope of photography
through multimedia, among
other topics, with seven
experienced mentors. The stand
out students will get internship
opportunities as well.
SHATKONE EXHIBITION
Date: 15 to 19 September
Venue: Patan Durbar Square
Date: 21 Sept. to 15 Nov.
Venue: Classic Gallery, Pulchowk,
Lalitpur
Contact: 5555891
Classic Gallery presents Shatkone
- Expression of Six Women Artists.
The exhibition, which features
the works of Jasmine, Sushma,
Saurganga, Satyasila, Sarita, and
Sumitra, will be inaugurated by
eminent artist Batsa Gopal Vaidya
and Janakavi Durga Lal Shrestha.
IN THE RED AND BROWN WATER
Date and Time: 5 to 14
September (5:30pm)
6 to 13 September (1:30pm)
Venue: Theatre Village, Lazimpat
Contact: 4001089
Tickets: Sushila Arts Academy,
Ninas Café, Shangri-La Hotel
Entry: Adults Rs.500, Students
with I.D. Rs.200.
FOOD
EMBARK ON A JAPANESE CULINARY
ADVENTURE
Date: 29 August to 14 September, Time: 7pm
Venue: Garden Terrace Restaurant, Soaltee Crown Plaza
Contact: 4273999 (for reservation and queries)
Soaltee’s Garden Terrace restaurant will be hosting a
Japanese food promotion event from 29 August to 12
September. The fest will be catered to by expert chefs
aiming to provide the best Japanese cuisine in the capital.
With inventiveness and an undying passion towards the
cuisine, the chefs have prepared a mouth-watering menu
including dishes such as sushi, tempura, udon soba, bento
box, and donburi. The restaurant hopes that the guests will
discover new tastes for Japanese food during the promotion.
In the Red and Brown Water is
a drama with a dark theme that
portrays the story of Oya, a young
female track runner in a housing
project in the Louisiana bayou.
The play, directly by Tarrel Alvin
McCarney, reveals a powerful
spirituality since the characters
have double identities. It is filled
with gospel and pop music along
with African drumming and
dance, added humor and passion.
In the Red and Brown Water is a
parable of a black girl’s broken
dreams and melancholy stasis.
Jumping Frog
Date: 22 August to 20 September
Time: 5:15pm (Except on Mondays)
Venue: Mandala Theater, Anamnagar
Contact: 4249761, 6924269
Jumping Frog is a mask, puppet, and musical
play, written and directed by Sajan Thapa Magar.
The plot revolves around a frog from a village who
comes to the city looking for his lover, and his
struggle to find her. Although the play does not
have dialogues, it’s sure to make the audience
laugh, say the organizers. Jumping Frog is the first
puppet play put on by Nepali artists and it features
actors Anupam Sharma, Bijau Baral, Bikash Joshi,
Mohammad Nazir Hussein, Ruru Pokhrel, Prakash
Gandarbha, Kamal Devkota, and Birat Basnet.
Outdoors
Chitlang Package
Venue: Chitlang, Makwanpur
Entry: Rs.2500,
Contact: 4381214, 9802095999
Spend a day away from the capital
at beautiful Chitlang, an ancient
Newar settlement in Makwanpur
district 22km to the south of
Kathmandu Valley. Religious
spouts, the Shiva Parvati Temple,
and beautiful pear gardens are
a few features of this ancient
town. The package will include
three meals with accommodation,
snacks, a guide, and private
transportation.
Shivapuri Climb
Duration: 2 to 3 hours to Nangi and 6 to 7 to the summit
Difficulty level: Easy - Moderate, can be strenuous at some points
Contact: 4381214/9802095999, info@nature-treks.com
Have you ever hiked at Shivapuri National Park? Take a
leisure walk along the national park trail through Buddhist
monasteries or march all the way to the summit, either way it
will be an indulging experience. Shivapuri National Park, with
the sub-tropical forest covered Shivapuri Peak standing at
2732 m, is the closest hiking trail to the capital. The park is
also where the sacred rivers Bagmati and Bishnumati originate.
Sunkoshi Calling
Seagram’s Royal Stag Food,
Drinks & Hospitality 2014
Date: 18 to 20 September, Time: 11am to 8pm
Venue: Bhrikuti Mandap, Kathmandu
Contact: 5543019/18, http://fdhnepal.com/
Seagram’s presents the Royal Stag Food, Drinks, and
Hospitality Exhibition 2014, slated to take place over two
days, from 18 to 20 September. The event will feature
various competitions such as the best bartender contest,
and the master chef, master baker, and best barista
challenges. A wine tasting workshop will be another exciting
feature as well. Interested participants can register for the
competition via the website posted above. The exhibition will
host about 150 exhibitors with three thematic pavilions—
party venues, hospitality education, and organic farm mart.
Kababs at Ghar e Kabab
Date: Lunch (Every Friday & Saturday), Dinner (Every Saturday)
Venue: Hotel Annapurna, Durbarmarg
Entry: Rs.2222
Craving Indian food? Ghar e Kabab at Hotel Annapurna
has just introduced 12 varieties of juicy kababs. The dozen
varieties include six vegetarian and six non-vegetarian (a fish,
two mutton, and three chicken ranges respectively) dishes,
including the ever-popular biryani.
Executive Breakfast
Date: Every Friday, Time: 1pm
Pick up point: Sorakhutte, Kathmandu
Contact: 4381214, 4381425, 4381723, Entry: Rs.2500
Date and Time: Monday to Friday: 8:30am to 10:30am,
Saturday to Sunday: 8:30am to 11am
Venue: The Coffee Shop, Hotel Annapurna
Contact: 4221711, Entry: Rs.999
Spend a quiet Friday at Sunkoshi Beach Camp, a perfect getaway
for families who love to spend time surrounded by nature, on a
beach beside a roaring river. Sunkoshi Beach Camp is located 66km
from the capital on the way to Tibet. The package includes three
meals, accommodation, private transportation, games, and more.
Enjoy an executive five star breakfast at The Coffee
Shop, Hotel Annapurna. Start your day with a delicious
buffet breakfast in one of the most decorated hotels of
the capital, but make sure to carry your business card as
the offer is only valid for patrons with business cards.
9
live wire
Manny’s Eatery & Tapas Bar
Every Fridays
Shabnam Gurung and Dinesh
Neupane (Live Ghazals)
Time: 7pm onwards
Location: Jawalakhel,
Shaligram Hotel Complex
Contact: 015536919
Moksh
Every Tuesday
Rohit John Chhetri
Time: 7pm onwards
Location: Jhamsikhel
Contact: 5528362
Embassy Restro & Bar
Thursday: 11 Sepetember
Salsa workshop with Riyaz and
his crew
Friday: 12 Sepetember
Unplugged show by ‘Prayas
Band’
Every Sunday, Monday,
Tuesday and Wednesday
Piano night by Pema
Saturday: 13 Sepetember
Live acoustic show by
Dharmender and Bittu
Time: 6:30pm onwards
Location: Lazimpat
Contact: 4424040
Tamarind Restro and Bar
Every Thursday, Sunday and
Monday
Live piano by Sunil Singh
Wednesday: 17 Sepetember
Prayas (band)
Saturday: 13 Sepetember
Supersonic (band)
Time: 7:00pm to 10:00pm Location: Jhamsikhel
Contact: 5522626
Jazz Upstairs
Wednesday: 17 Sepetember,
Monsix
Time: 7:00pm onwards
Location: Lazimpat
Contact: 4416983
Madhusala
Every Friday till Wednesday
Uday & Manila Sotang live
with Jeewan Kalapremi and
Nava Ratna (band)
Time: 7:15-11:30 pm
Location: Durbar Marg
Contact: 4223613
Tamas Laya
Wednesday: 10 September
Open Night with Jovan
Friday: 12 September (Naxal)
Accoustix
Time: 7:00-10:00pm
Location: Naxal
Contact: 4414395
8 Degrees
Friday: 12 September
Loadshedding (band)
Time: 7:00pm onwards
Location: Jhamsikhel
Contact: 5543740
MISCELLANEOUS
Urban Downhill
Date: 11 to 14 September
Venue: Tansen, Palpa
Contact: www.switchbacknepal.com
OPEN HOUSE AT
SANA HASTAKALA
Switchback presents the Palpa DH Race, the
first of its kind in Nepal. Promising a high
dose of thrill and adrenalin, the cycling path
will feature the narrowest of steps and the
tightest of turns. The ride will take you from
the symbolic town of Srinagar right down to
the market in the ancient town of Palpa.
Date: 10 September to 25 September
Time: 11am to 5pm, Contact: 552228
Venue: Sana Hastakala, opposite Hotel Himalaya,
Kupondole
Sana Hastakala, a fair trade
organization, is celebrating 25 years of
operations with the launch of its new
products and an open house from 10 to
25 September. Sana Hastakala, which
means “small handicrafts,” promotes
the resurgence of traditional craft
skills as well as the use of modern
techniques that have enabled Nepal’s
underprivileged, especially women
and handicraft producers, to achieve a
sustainable livelihood. The new product
line includes ceramics, paper, Mithila
art, home décor, felt accessories,
shoes, and various other knick-knacks.
As part of its 25-year celebration, Sana
Hastakala is offering a 5% discount on
all its products until 25 September.
6
Weeks to go
NEPAL INKED!
TRAVEL THROUGH COMMUNITY
Date: 5 September to 7 October (closed during Dashain holidays)
Venue: Cafe & Shop Mitini, Lazimpat, Contact: 4002070
On 5 September, Café Mitini will be opening a new gallery titled
Travel Through Community that will portray photographs and stories
of community based tourism villages. The event will also exhibit
authentic paintings of Nepali villages, all made using Lokta paper.
The exhibition is being organized by Map Nepal, a social enterprise
promoting sustainable tourism, a Social Enterprise Activation (S.E.A)
Center project.
Date: 17 October to 19 October
Venue: Exhibition Hall, Bhrikuti
Mandap
Contact: inkme@nepalinked.
com, inkme2@nepalinked.com,
jadstattoo@nepalinked.com
MUSIC & PARTIES
FRIDAY NIGHT GETAWAY
Venue: Brian’s Grill House, Dillibazar
Date: 12 September, Time: 6pm onwards
Contact: Entry:Rs.500 (Door Sale)
Friday Night Getaway intends to entertain the
professional community with a getaway event.
The party will feature the city’s most well-known
DJs,advanced sounds and lights and many more.
The highly anticipated Wonder Nepal Enterainment
will also be launched during the event. The
featured DJs are Rabbit (In-house DJ), Freako
(from Bangkok), and Pranez Tamu, the official DJ
of Platform 977 and Wonder Nepal Entertainment.
Nepal Inked is a tattoo and lifestyle convention
that brings the ink enthusiasts of the nation
under one roof. Taking place alongside Silence
Festival V, the highlights of the event will be a
tattoo seminar, vintage car show, art show, bike
stunts, and live performances, to name a few.
The second edition of Nepal Inked promises to
be bigger, better, and more entertaining.
A Magical Musical Night
Date: 19 September,
Time: 7pm,
Contact: 4440722
Venue: The Société Lounge Bar,
Hattisar Sadak
Dress Code: Golden, Silver, or Black
Former Indian Idol Sourabhee
Debbarma is in the capital to
perform live! Debbarma was the
winner of Indian Idol season 4 and
is the only female to have achieved
the honor so far. The musical night
also features Samrat Thapa, who
will be performing Kishore Kumar
songs, along with the winner of the
War of the DJ’s, DJ Punit.
1
4
5
Artists Filling The
Bucket
2
1
2
3
4
5
6
Siddhartha Art Gallery, 4 September
Art serves as motivation and inspiration in
the dark night; it is a mirror and an amalgam
of thought and creation. This is probably why
94 artists chose to exhibit their creations to
raise funds for the Sunkoshi flood victims.
The artworks at Siddhartha Art Gallery were
up for bidding, with prices ranging from as
high as Rs.60,000 to as low as Rs.1,500.
Along with the cornucopia of artworks, the
artists also prepared Newari khaja from
which they hoped to collect more funds. The
standout artist at the exhibition was Julian
Parker Burns who marvelously explained
“life” in his paintings/collages.tings/collages.
3
6
Dining In The Sky
Hyatt Regency kathmandu, 2 September
1.Sanjeet Maharjan and Krisha Tamrakar
2. Julian Parker-Burns 3.Subhash Thebe
4.Olivia Feltdman and Bronwyn Llewellyn
5. Kailash Shrestha 6.Sanjeep Maharjan
Hall of Frame
Turkish Airlines celebrated the first
anniversary of their “Flying Chef” service
that was attended by well known
faces from the travel and
business sector of Nepal.
The entertainment quotient
of the evening included a general
knowledge round with the guests,
where the winners won gift hampers
and 3 lucky guest also won airtickets from
Kathmandu to Istanbul.
1.Bhola Bikram Thapa 2. Celal Beykal 3.Reshu
Singh 4.Archana Shrestha 5. Mehmet Aydos
6.Shrawan Rana 7.Furkan Sezen
2
3
5
4
6
1
1.Astha Raut
2. Mandira
Basnet, Yadav
Kharel 3.Ritu
Lama, Bhugol
Dahal 4.Manoj
KC 5. Sunny
Manandhar,Shirish
Dali, Avaya Siddhi
Bajracharya,Kismat
Shrestha 6.Sangeeta
Rana Pradhan 7.Mukti
Shakya, Anjaan Babu
8.Nattu Shah
The Heat of the Hits FM Awards
Army’s Officers Club, 8 september
The 18th Hits FM Music Awards was a three and a half hour long
entertainment package. Cadenza Collective heated up the stage
right at the start, and the ceremony kicked off with Nattu picking
up the Best New Artist award. Albatross bagged two awards for
Best Performance By a Group with Vocal and Best Rock Vocal
Performance. Cadenza Collective won the Pop/Rock Album Of The
Year, while Pravin and Navin Chhetri from Cadenza Collective also
bagged Best Pop/Rock Composition. The highlight of the show
though was Sangeeta Pradhan Rana who won three awards for Best
Female Vocal Performance, Song of the Year, and Record of the Year.
Yadav Kharel was awarded the Lifetime Achievement Award.
7
8
7
3
1
4
2
6
7
5
8
13
9
10
14
16
11
12
15
Automobiles Galore!
Bhrikuti Mandap, 3 to 8 September
The ninth edition of the NADA Auto Show, which kicked off on 3
September, saw a host of automobile companies showcasing their
products. The first day itself saw the launch of many new vehicles,
including the Maruti Suzuki Celerio, Yamaha R6, Toyota Etios Cross,
Datsun Go, etc. The stalls too had been worked on with unique
designs showing upcoming schemes and trends. Inaugurated by
Finance Minister Ram Sharan Mahat, the five day show was a
platform for automobile companies to display their products under
one roof and make people aware of newly launched vehicles.
17
1.Suroja Khadka 2. Rakshya Shrestha
3.Karan Chaudhary 4.Nisha Adhikari
5. Bidhartri Pokhrel 6.Shane Wilson
and Dawa Bhutik Lama
7.Suryarsh Chaudhary and Arun
Chaudhary 8. Taki Yama 9. Suraj Vaidya
10. Shekhar Golchha 11. Shraddha
Shakya and Gaurav 12. Sadikchya
Shrestha 13. Julian Acharya 14. Suraj
Shrestha 15. Atul Shahane 16. Lalit
Vijay, Saurav Jyoti amd PR Rama
Krishnan 17. Ritu Singh Vaidya
18. Aaruni Waiba
18
Kickstart//Week That Was
12
WeekTHAT
WAS
Indian Idol approaches Nepal
Kathmandu, 5 September
In retrospect: Asha Dangol
City Museum Kathmandu, 3 September
The City Museum Kathmandu
has been hosting the artwork
of Asha Dangol, one of
Nepal’s most prominent
artists, since 3 September.
The works on display span
more than two decades,
from 1992 to the present,
including pieces that have
never been exhibited publicly
before. Some of the displayed
artworks include imitations
of the great masters, such
as Gauguin, that were done
during Dangol’s student life
to his present Paubha and
Mithila inspired paintings.
A few illustrations also show
the state of the environment
and the roles of humans in
shaping the world we live in
today. Other than his paintings,
the exhibition includes Dangol’s
work with mixed media such
as installations, ceramics, and
wood blocks. The highlight of the
exhibition is the Vajravahana, a
painting that was exhibited at
the Kathmandu International
Art Festival, and which Dangol
considers his best work. The
exhibition is on until 15
September.
Karuna to Uplift Nepalese Pride
Hotel Radisson, 5 September
“If you’re tired, dance!” bellowed
Sushil Nepal, Station Manager
of Radio Rajdhani and the
emcee for Pep-up Dance Inc’s
Zumba Party, and dance they
did. Managed by Party Fiesta,
zealous preachers of Zumba gave
hardcore Christian Evangelists
a run for their money as they
gave the term “preaching” a
whole new meaning. “Energetic”
seemed to be an understatement
as the attendees turned into
advocates of the Zumba gospel,
following each and every step
thrown by instructors onstage.
Sponsored by Ruslan Vodka,
Carlsberg, Real Active, Coca-Cola,
Webport Nepal, Chopstix, and
JK International Trade, the 16+
event featured DJ Punit, winner
of the DJ War of Nepal 2011,
whose thumping music made
everyone get up, bounce, smile,
and have a great time. Organized
by Shivish Chhetri and Manisha
Adhikari, both instructors at
Pep-up Dance, the event aimed
to share knowledge about Zumba,
cardio exercises, and dance.
“You sweat a lot, and it’s fun,”
exclaimed Chhetri, while warming
up. “People from all classes are
attending, and this rocks!” added
Adhikari. Zumba fanatics arrived
in throngs in proper attire to
sweat their pores out. The event
also saw Doma Bajracharya, who
introduced Zumba to Nepal,
(now working at Core Fitness
at International Cub) and eight
other instructors, being treated
as celebrities when they turned
up onstage. Basic to advanced
moves, from toning to steps, were
introduced to make everyone
fit, physically and mentally.
Heels and fancy dresses didn’t
stop anyone from shaking their
behinds at this buoyant event
where the most important slogan
was to move and smile.
‘WeRead’ e-book
application
Jai Nepal Line, 6 September
Karuna Natural Wears officially
launched their brand new store at
Jai Nepal Line while showcasing
a variety of clothing items and
accessories made of natural
constituents such as hem,
linen, bamboo, soya bean, and
cotton. “We chose Jai Nepal Line
because of its isolated location,”
said Pradeep Man Shakya,
proprietor. “We aim and promise
to endorse Nepali products and
uplift the country’s pride to the
uncompromising highest.”They
On 19 September, Sourabhee
Debbarma, the first female
Indian Idol, will be performing
a show for the Nepali crowd.
Lucky Ace Events and
Entertainment organized a
press meet on 5 September to
share the program details. The
concert will be divided into
three phrases, starting with
Samrat Thapa covering Kishor
Kumar favorites followed by
a DJ session and, finally, the
performance of Sourabhee
herself. “The concert is for all
age groups and the entry tickets
haven’t been priced high. We
hope to see a lot of people
supporting our event,” said
Shivangini Rana, the Managing
Director of Lucky Ace, who
will be hosting the show.
The program will also have
various Indian cuisines, and
the attendees will be able to
meet and greet the Indian Idol
without a fuss.
Zumba, Hallelujah!
are already exporting their
products made from leather and
silver, to Canada, with online
retail stores in New Zealand.
In early 2015, stores will be
launched in India starting from
West Bengal. Karuna has been
operating as a green company,
utilizing natural dyes made from
vegetables, roots, fruits, leaves,
and flowers as well as plans of
incorporating nettle in the near
future.to Karuna is currently
offering a 15% flat discount till
13 September with more offers
coming soon. Contact: 4427282
Kathmandu, 27 August
Kathalaya announced the
release of WeRead, an
e-book reader, on 27 August.
Supported on Android and
iOS platforms, the application
is the first of its kind in the
Nepali market. WeRead, which
can be downloaded for free, is
an attempt to digitize Nepal’s
literary works and make them
accessible in the national and
international market. The app
features multiple books by
Nepali writers and publishers
in Nepali, English, and other
regional languages supported
by the Devnagari script. Vogue
Nepal Studio, the developers
of the app, are working on
versions for PCs and laptops
as well which will be available
in a couple of months. Other
features of the application
include easy reading with
adjustable font size, bookmarks
and day/night modes, book
previews, and book reviews.
Publishers can also upload
their books on WeRead.
Stories From The
Multilayered City
CARITAS celebrating 25
years in Nepal
“Was it really necessary to marry
a Nepali woman to write a book
on Kathmandu?” journalist Kunda
Dixit asked Thomas Bell, following
which laughter broke out. “It
does make it easier. It gives me
access to the parts of Nepal that
I wouldn’t otherwise have had,”
came the reply. It was the launch of
Thomas ‘Tom’ Bell’s Kathmandu, a
book that captures his decade plus
experience in Nepal as a tourist, a
journalist, and eventually, a son-inlaw. Bell, who first came to Nepal
in 2002, started writing the book
in 2009 when he was in Thailand.
The atmosphere of the hall was full
of amusement when Bell's children
Tej and Anushna, aged four and
two, ran up to the stage where
their mother, Subina Shrestha, was
closing the event.
CARITAS Nepal, the social
arm of the Catholic Church,
celebrated 25 years of service
in the country on 6 September.
CARITAS Nepal was established
in 1990 with the aim of helping
people affected by poverty,
natural disasters, and social
injustice. So far, it has launched
a multitude of development
projects through its partnership
with the government, NGOs,
community based organizations,
as well as cooperatives. The
Minister of Commerce and
Supplies, Sunil Bahadur Thapa,
was the chief guest of the event.
The program was also attended
by representatives from other
countries where CARITAS has
been operating, including
Pakistan and Bangladesh.
The City Museum Kathmandu, 4 September
St. Xavier’s School, 6 September
13
Bazaar
Index Furniture
Press Release
The All New Toyota Etios Cross
The Toyota Etios Cross is an
exciting crossover that reflects
the image of Toyota through
quality, durability, and reliability.
After gaining positive appraisal
throughout the world, the
Toyota Etios Cross has been
introduced to the country by
United Traders Syndicate Pvt.
Ltd., the authorized distributor
of Toyota vehicles in Nepal. The
first look of the classy vehicle
was unveiled at the Nada Auto
Show by the Honorable Finance
Minister, Ram Saran Mahat;
the President of United Traders
Syndicate Pvt. Ltd., Suraj Vaidya;
the Managing Director of United
Traders Syndicate Pvt. Ltd, Ritu
Singh Vaidya; and international
delegations from Japan and
Bhutan. The car runs on a
1496cc petrol engine, which
boasts a generous mileage of
16.78kmpl. The Etios Cross is
also equipped with a McPherson
strut suspension in the front and
torsion beam suspension at the
rear, promising a smooth and
comfortable ride. The wheels
are 185/60 R15 tubeless tires.
The new Toyota Etios Cross has
a great cabin space that can
comfortably host five individuals,
just perfect for long drives as well
as adventurous getaways. The
fuel tank capacity is 45 liters and
the boot space is 251 liters. The
premium finishing of the interiors
and user desired functions such
as electronic power steering (with
driver side auto down), 3-spoke
steering wheel, keyless entry,
safety alert, roof rail, diamond
cut alloy wheels, roof mounted
antenna, body cladding on side
door, and cooled glove box, are
some of the exciting features of
the four wheeler. The car has also
taken care of safety with ABS,
EBD, airbags, impact absorbing
body structure, and engine
immobilizer that provides the
driver and the passengers peace
of mind. The Toyota Etios Cross
is an all round package of style,
comfort, performance, and safety.
It is highly recommended for the
roads of the Valley and beyond.
Index Furniture Nepal’s
Dashain Annual Sale has
been taking place from 15
August. The company is
offering discounts of up to
50% on a variety of items
including bedroom sets, sofas,
stools, home entertainment,
shelves, kids bedroom sets,
dining tables, dining chairs,
and much more. The items
are exclusively imported from
Index Living Mall in Thailand
of which Index Furniture Nepal
is a sole franchise. The sale
will end on 1 October.
Contact: Lazimpat – 4415181,
Jawalakhel – 5000270.
Bids Galore
Nkudos.com is an entertainment retail auction website that
offers a variety of branded products to budget-conscious
consumers. In order to register, log on to the website and
sign up. 25 free bids will be added to your account once
the confirmation is received, and an email and an SMS will
be sent for verification. After confirmation and validation,
the user can start bidding on items listed at nkudos.com
with the earned 25 free bids; however, these free bids can
be used for items displayed in “Green Boxes” only. After
the free bids are used, the user can top up his or her free
bids by referring nkudos.com to others. One receives 15
free bids for each referral. If your liked items are in “Purple
Boxes” then you will have to buy bids to be able to bid
for those particular items. You can buy bids from Nkudos’
online payment getaway partners (please refer to buy bids
page at www.nkudos.com) or directly from Nkudos HQ.
Each bid costs only Rs.1 (includes 13% VAT). All items
have a deadline countdown timer; the last bidder will be the
rightful owner of that item. However, you cannot just bid
at the last second and expect to make that item yours. To
maximize the probability of becoming the rightful owner, you
should be active for that particular auctioned item at regular
intervals. For example, if the deadline for the item is four
hours, the bidder must place a minimum of one bid every
20 minutes (to ease this process, you can use the AUTOBID
function, which will bid automatically on your behalf.)
Ford launches Ford Fantastic Offer - a chance to
win an EcoSport
Ford Motor Company and Go Ford, its dealer in Nepal,
recently announced the launch of the Ford Fantastic
offer on a range of its vehicles. The offer includes a
lucky draw; customers who book any Ford vehicle during
this festive season will have the chance to win a Ford
EcoSport. The customers will also receive cash discounts,
free insurance for a year, free car accessories, and three
years of free after-sales services, which also includes
consumables. Special promotions will be available on
Ford cars, trucks and SUVs, including the all-new Ranger,
Endeavour, Fiesta, Classic, and Figo.
Contact: 9801152000
Contact
4478301, 4478003
Skoda Rapid for Rs.3.33 Lakhs
D.A.O. Lalitpur Regd. No.77-066/67
ECS Media Pvt. Ltd, Kupondole, Lalitpur, Nepal. 5011571.
No. 238 18 SEPTEMBER 2014
Color Separation & Printed at:
WordScape The Printer Pvt. Ltd.
Bhaisepati, Lalitpur
5590306, 5591112
Distributor: Kasthamandap
Distribution Pvt. Ltd. 424.7241
Disclaimer
Details of the event listings are accurate as per information received before the date the
weekly goes for printing. Fr!day is not responsible for any changes.
Columnists are entitled to their own views and opinions. They do not necessarily reflect
the views and opinions of ECS Media and the organizaton cannot be held liable for the
same. Readers are encouraged to write to us at editorial@fridayweekly.com.np
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MAW Enterprises, the sole
authorized distributor of Skoda
vehicles in Nepal, introduces
the Skoda Delightful Deal,
under which consumers can
purchase the recently launched
limited Skoda Rapid by making
a 10 percent down payment
i.e. Rs.3,33,000 (prices start
from Rs.33,25,000). The
remaining 80 percent can be
financed through banks and
the payment be made as per its
Equated Monthly Installment.
The Skoda Rapid has several
new features such as leather
seat covers, Skoda floor mats,
steering cover, LED footplate,
parking sensor, and tinting
windows, among others. With
a maximum power of 105ps
and a torque of 153nm, the
car is equipped with a 1600cc
engine and has additional
features like steering mount
control, Bluetooth connectivity,
dual airbags, tilt and telescopic
steering wheel, projected
headlamp, and alloy wheels. The
car is available in three variants
- Active Plus, Ambition Plus, and
Elegance. The ground clearance
for each variant is 168mm with
a storage capacity is 460 liters.
Contact: 4261160, 4261847,
4269690
Partylines
"When I think of Sunil Thapa,
I don’t think of him as an old
man, I think of him as a child.”
Chitter - chatter Heard at Events
Karishma Manandhar, actress, during an event
celebrating actor Sunil Thapa’s career at Hotel
de L' Annapurna.
Pass on your clothes,
ladies to gents as well.”
Sushil Nepal, Station Manager of Radio
Rajdhani and the emcee for Pep-up Dance
Inc’sZumba Party, instructing attendees to share
clothes and shoes at Hotel Radisson.
"You want to be
adventurous but
you don't want to
take any risks”
Gaurav Man Sherchan, on the
importance of driving with a
mechanic as well as knowing how
to fix 4WDs, at a one-day off-road
event organized by Yeti 4WD
Club, a non-profit leisure group.
“We have a tradition of honoring artists only
after their deaths. If we can change that, we
can inspire the whole industry.”
Narayan Puri, director and producer, during an
event celebrating actor Sunil Thapa’s career at
Hotel de L' Annapurna.
Classified
Read Friday
Every Thursday
“Handing over
musical history
to the new
generation is
a major step
forward.”
Ananda Karki, singer,
during the launch of
Sailesha Banskota's debut
album at Everest Hotel.
14
Issue 238 | 18 September
15
LOOKOUT
enterta nment
An Accidental Chef
Why did Indian Prime Minister Narendra Modi wipe his plate clean during lunch at
Hyatt Regency Kathmandu? Executive Chef Gopi Nandakumar answers that question.
Vishal Rai
Hyatt Regency Chennai, October 2013. A grand event, a part of the Australian
Commission’s Ozfest, was in full swing. At the center of it all were two individuals:
MasterChef Australia’s Gary Mehigan, and Hyatt Regency Chennai’s Executive
Sous Chef Gopi Nandakumar, both in the middle of an intense but friendly
cookoff, the likes of which the city had never seen before. Today, the 34-yearold Nandakumar is the Executive Chef of Hyatt Regency Kathmandu. Fr!day sat
down with Chef Gopi to learn about his background, his plans to include Newari
cuisine in the hotel menu, and what he served Narendra Modi for lunch.
I was born and brought up in Chennai. It was only
after I got a job at Taj President in Mumbai that I
moved out of the city.
I’m the first and only member of my family to
enter this industry, and I hope the last as well.
I think I would prefer a 9-to-5 white-collar job.
Although what I do is considered a white-collar
job as well, it’s only the collar that is white
(laughs).
I didn’t choose to become a chef; I was chosen for
it. To be honest, I got into it accidentally. I didn’t
do well in college so I had very few options to
choose from, and cooking just happened to be one
of them (laughs).
I’ve always been interested in archaeology. I would
have become an archaeologist if I had had the
opportunity.
When I first entered this line of work, I looked
upon it as nothing more than a job. I developed
a serious interest in cooking only at a later stage
when I started watching Gordon Ramsay’s shows.
I left Taj Hotels because I was already a sous chef
at the age of 26. Becoming a sous chef usually
takes a minimum of nine years, but it had taken
me only six, which is rare. I could have become
Executive Chef if I had carried on for two more
years there, but I wanted to explore more.
After quitting the hotel industry, I entered the
restaurant line. I worked as Executive Chef at
restaurants in Bangalore for a year and a half.
I realized that there was a huge difference
between the hotel and restaurant industries in
terms of responsibility and accountability. In a
restaurant, it is the chef and not the manager
who is in charge, even when it comes to matters
such as the stock of diesel. There was a lot of
responsibility but I enjoyed it although I went
back to hotels later.
intend to focus on Thai and Malaysian dishes. I
also have a long term plan to include a few Newari
dishes in our menu. I don’t think the expats that
stay at Hyatt will be trying out local food joints,
which is why we need to bring Nepali cuisine into
the hotel.
I don’t believe in food fusion and I don’t think
Newari and South Indian food can be combined;
they have very distinct flavors.
I specialize in Italian, Thai, Japanese, Chinese,
and South Indian cuisine.
I’ve cooked for former Indian President A.P.J.
Abdul Kalam, cricketers such as Ricky Ponting,
Glenn McGrath, and Sachin Tendulkar, and chess
players Vishwanathan Anand and Magnus Carlsen.
I was also the personal chef for the Indian and Sri
Lankan cricket teams for four days when I worked
at Taj Blue Diamond in Pune.
I took charge of Hyatt on 14 July, and within three
weeks, I had already cooked for Narendra Modi.
When Narendra Modi stayed here, a dish I
prepared for lunch was plain dal tarka and kadai
sabji. I twisted the recipe a bit because he
doesn’t like spicy food. He didn’t even waste a
single cauliflower piece, which means he liked
what I cooked. Others told me so as well.
Empathy is my management style. I’m firm and
fair and believe in a positive attitude and hard
work. I don’t scream unless I’m provoked.
When I’m not in the kitchen, I swim and play
tennis. I also love driving.
To stay aware of new trends in the culinary
industry, I look up a site called stockfood.com. I
also watch TLC, MasterChef Australia, and Hell’s
Kitchen. I tend to follow Gordon Ramsay’s work;
he has been a big influence on me.
I love tasting local food wherever I go. I’ve only
had the time to have Newari food so far but I
loved it, especially the buff intestines and brains.
When I was being trained, Chef Ananda Solomon
influenced me. He is currently the Corporate Chef
of Taj Premium Hotels. He’s my mentor, basically.
I particularly like the local pears. We’ve been
using them in our salads here at Hyatt. I also
think the chicken here is excellent.
I love a well-presented plate. I believe people eat
with the eyes first.
I’m trying to bring different variations in cuisine
to Hyatt. Since most of our guests are Asian, I
When designing a menu, the factors I take
into account are the ingredients, followed by
consistency. Then comes color; a dish shouldn’t
look too similar to others on the list. The selection
of items is also important. For example, the meat
dishes or the way they’ve been cooked should vary.
The cookoff with Masterchef Gary Mehigan was
one of the greatest experiences I’ve ever had. I
had worked in Australia previously, and because
of my experience there, the representative of the
Australian Commission, who was a regular at
Hyatt Regency Chennai, spoke to me about doing
something different for the Ozfest. Our combined
talks led to the idea for a cookoff.
There were 40 to 50 people in attendance,
comprising of the who’s who of Chennai and chefs
from other hotels. The cookoff was 40 minutes long,
and we had to prepare two dishes using Mulwarra
lamb. I wasn’t allowed to repeat the items he
cooked, and vice versa. Gary prepared a slow roasted
lamb shoulder and char-grilled lamb cutlets, while
I prepared braised spiced lamb shanks and galouti
kebabs. We’ve kept in touch since then.
Entertainment//Buzzmaker
16
Chronicle of The Jumping
Frog And Other Animals
A puppet show. A play without spoken words. Animals as main
characters. Actors wearing masks. Performance in tune with music.
Review by Ujeena Rana
Who would want to watch a musical
puppet play sans dialogues, with
actors wearing animal masks?
Doesn’t sound remotely interesting,
does it? However, no good has been
achieved by presupposition and hasty
generalizations. Jumping Frog, a Mask, Puppet, and
Musical Play has frogs, cranes, snakes,
tortoises, fish, and also humans.
Everything revolves around the chasing
of the heroine (a female frog) by the
protagonist (a male frog). Oh, and there
is also a villain (yes, a frog). In between
the love story, the narrative delves into
environmental issues—lack of water,
survival, and many other existential
problems pertaining to animals and
humans.
The play is the brainchild of Sajan
Thapa Magar who wrote, designed, and
directed Jumping Frog. He is backed by
strong performances from the actors
behind the masks. Though the play
carries a message, it isn’t explicitly
preachy; instead, it is cloaked with
humor and romance. Hiding serious issues
behind humor has been the favorite ploy of
many a playwright. A handsome number
of small moments conspire to induce
guffaws from the audience members. Since
the “supposed” profound meaning isn’t
translated very well, it fails to reclaim its
position as the soul of the show. Call it good
or bad, or maybe never mind!
More than the moral of the story, it is the
ingenuity of the young group that speaks
volumes. Brilliance is imprinted in the
production, in the reuse and the recycling
of discarded products, in the expressive
facemasks, and in the marriage between
music and plot. Music is another major part
of the play, and it comes to the fore here.
It is one of the central characters. The live
and recorded music blends with the flow of
the narrative. It employs special effects to
enhance the drama taking place on stage.
Interestingly, the masks, another major
element of Jumping Frog, do not look
lifeless; instead, they resonate with the
characterization of each actor. The masks
help in the storytelling, in sending the
Ujeena Rana is
doing her M.Phil in
English from TU,
Kirtipur. She is into
theater, photography,
and poetry. She
would trade her
favorite books for any
traveling opportunity. jokes across, and in accentuating the
dramatic moments. Is it that the power
of words will never surpass that of
silence or, for that matter, music?
The humor in Jumping Frog tends to
be slapstick at times but when you have
masks on and no speech to push the
plot forward, the exaggerated gestures,
heightened ironies, and melodrama exist
as limited but resourceful “weapons
of communication.” Nothing is subtle.
Nothing can be subtle. Some of the
humor is esoteric but, overall, the jokes,
from what I noticed, were well received.
At the end of the day, it all boils
down to entertaining your audience.
Theater is about entertainment though
the naysayers might charge the claim
with rebuttals. The cast and the crew
of this production can release a sigh of
relief. They’ve earned brownie points by
thoroughly entertaining the audience.
Adaptations and different takes on
the classics are all fine and good but
there is something very raw, fresh,
and audacious about doing something
original. Making Jumping Frog must
have been a huge risk because masks
don’t talk. But thankfully, at least for
Sajan’s sake, they do in Jumping Frog.
This play has “pushing the envelope”
written all over its face. With every
theater group experimenting with new
styles and forms, it is indeed a good
time for the art in Nepal.
Jumping Frog, a Mask, Puppet, and
Musical Play is presented by Mandala
Theatre Nepal in association with
Barulas. The show is on till 21 September
at Mandala Theatre Nepal, Anamnagar,
Kathmandu. 4249761, 6924269.
Entertainment//Timeoff
17
AVenetian Magician
Suresh Waghmari’s decade plus experience working in India, Bahrain, and the
U.K. have all contributed to his stellar standing as the Corporate Chef of Little
Italy Kathmandu. Now, the man behind the Venetian Festival tells us his tale.
C
risp loaves of bread and a
splendid array of herbs and
sauces await you at Little Italy
during the Venetian Festival.
With masquerade masks and
packets of herbal oil surrounding him,
Suresh Waghmari, the Corporate Chef of
Little Italy Kathmandu, narrates his journey.
It’s been a 12 year ride. I started with
Hotel Green Park at Vishakhapatnam in
India. It was a great learning curve that made
my management skills strong. Then came
the move to Bahrain, where I worked at a
restaurant called The Curry Country. The
owner was happy with my culinary skills and
opened three more branches, so there was
certainly a great amount of progress taking
place. But I wished to gain more experience
and so joined the Elite Star Hotel there. The
process of evolution continued and, after a
while, a fine dining restaurant called The O
Club was my calling. Then I moved to Hotel
Novotel in Hyderabad, the Marriot in Delhi,
and after that, the Salt Bar in London. Upon
my return to India, I worked as Executive
Chef at Zaheer Khans Hospitality in Pune,
and now I’m the Corporate Chef at Little Italy.
So yes, it has been quite a journey (laughs).
I came to Kathmandu for the Venetian
Festival. We first organized it in Pune where
it was a success. The festival is about raising
awareness of the food and the fact that this
cuisine holds a plethora of dishes that must
be experienced. The turnout so far has been
fantastic and people have appreciated the
flavors that come with it.
Looking back on all my experiences,
I must say that working at a hotel was the
most fun. There is lots of exposure and just
so much going on in so many departments.
And it is run so systematically. There
are elements like daily buffets that are a
challenge because one wishes to make
something new and bring a little twist to the
menu often. Restaurants are a little limited.
But then again, you do gain knowledge
about how a business is run and how to get a
franchise going.
The days when people used to think
twice about visiting elite restaurants are long
gone, which is why you’re seeing franchises
careful about the kind of oil we use because
even something as common as sunflower oil
is used to make detergent and soap.
The Venetian Festival shows that Italians
are brilliant when it comes to the ingredients
in their food. The double virgin olive oil that
they use is the healthiest oil one can find, and
it is a choice we have made in our kitchens
as well. Through the festival, we also wish to
talk about healthy eating and cooking. With
all the chemicals and preservatives in frozen
and canned foods, I think we all should learn
how to treat our body well for the long haul.
In all my travels, through various
countries and kitchens, I have gained an
understanding of making food good for
your taste buds and the rest of your body. I
am constantly learning. One should never
shy away from asking questions or eating
(laughs), because that hesitation may take
away a life enriching experience. You should
try to blend the methods and eating cultures
that you come across into your style, all while
keeping it delicious and nutritious. I look at
the people of Japan and how conscious they
have been about their eating habits. Their
food is very healthy and, at times when they
eat outside, their food is raw! They live fit
and long lives and we all can learn from that.
I think more thought should be given to our
food and how it is prepared. In present times,
we are at the mercy of processed foods but
we can make little changes to keep essential
nutrients intact. That is my goal.
coming to Nepal. People here have the
purchasing power and the desire to dine at
good eateries and try everything that might
excite their taste buds.
The most important aspect of the food
at Little Italy is that we strive to provide
healthy options. I tend to stress a lot on
nutrition. We even have sugar free desserts
and gluten free food. Being a vegan, I have
become more aware of what the body needs
nutrient wise and given the fact that its
also been proven that vegans lead a more
healthy life, I try to spread the word as well.
Eating meat leads to a bigger risk of fat
accumulation due to the presence of animal
fat and oil. Vegetable oil is thus a much
healthier option. But again, we have to be
Entertainment//Buzzmakers
18
I Am Birkhey
Ascertaining your true calling in life is a privilege, and it’s a concession that isn’t
imparted to many. Finding your true identity and working on it to make it better is a bigger
challenge. Subash Thapa, actor and producer of the upcoming Birkhey Lai Chinchas, puts
his calling to action—all while trying to find himself in the film industry.
Bijaya Adhikari
“
W
e can only do what we can do,”
says Subash Thapa, matter-offactly. “I cannot imagine myself
running a business that strolls
far away from cinema and theater. I have
been an actor since 1998, and the only
way in which I could find myself was by
producing a film. That is how Birkhey
Lai Chinchas was realized,” he explains,
drawing parallels between his life and the
film’s character, which serves as the core
concept of the movie.
Subash Thapa completed a two-year
course in acting from Gurukul Theatre,
and by 2003, he was showcasing his talent
in India, Denmark, Russia, and other
countries. Amassing experience through
national and international shows, he
stepped into the silver screen via a small
role in Sano Sansar.
Thapa was highly appreciated for
his role in Kohi Mero, a 2009 film, from
which the actor hasn’t turned back.
After serving as the protagonist in Court
Martial, directed by Anup Baral, acting
alongside Nepal’s biggest superstar Rajesh
Hamal, Thapa received acclaim, making
him one of the most sought after actors in
the industry.
Thapa also has a Masters degree in
Major English, a qualification that has
come in handy even in his acting career.
“Academics are an advantage in theater
and drama for comprehending the script
and going deep into the character. It was
no different in films—an actor should be
able to be aware of where he truly stands,
where he’s supposed to be just an extra,
and where his character should shine.”
With Birkhey Lai Chinchas, Subash
Thapa is now not just an actor but a film
producer as well. “For an actor to step
into a producer’s shoes might seem like
a cakewalk from afar, but there is a big
difference,” he states. The first and the
most important demarcation between
them is the strategy, explains Thapa.
While an actor is a single vehicle that
helps drive a story, a producer must take
an assembled approach. Art and business
are poles apart—an actor needs to have
self-apprehension while a producer needs
to have a strategy that satisfies customers.
“Being an actor alone can asphyxiate
an artist. And now, becoming a producer
has tightened the grip even more,” he
adds.
Birkhey Lai Chinchas is set in a
contemporary rural setting, with the main
character stuck between his identity and
his idiosyncrasies. “This film might not be
experimental like a lot of today’s movies are
but that doesn’t mean it follows the same
old traditional pattern either. Birkhey Lai
Chinchas is a socio-cultural commentary
similar to the likes of Ramayan and
Mahabharat. I call it ‘elevated folklore,’” says
the producer.
Nepali films today have become generic,
with little or no connection to a rooted or
established Nepali society, believes Thapa.
“The new films are great but do they truly
reflect our villages, our streets, our families,
and our times?” he asks. “I sensed the
pulse of the entire nation and found myself
guilty of catering to only the urban crowd;
I noticed Nepali films morphing into a
Western style of storytelling. Is that what
progress is? If yes, then is that how we want
to project our films?” These questions
made the producer knock on the door
of director aRaaj Keshav. The result is
Birkhey Lai Chinchas.
Subash Thapa is of the opinion
that Nepali films are suffering
from a syndrome that he calls
“un-regionalization.” By that he
means the films are unmarked
by any region and do not truly
represent the country. Thapa has
taken a U-turn from this concept,
and in his words, delivered, “a
film that you can enjoy from afar,
all the while trying to connect
yourself to your own upbringing.”
While most filmmakers are
widely accepting the power
of youth, Thapa has tried to
expand the circle of the urban
population by reaching out to his
contemporaries across the nation,
regardless of political boundaries. “With
Birkhey Lai Chinchas, I am trying to find
the common identity of the youth of
Nepal,” he says. “It’s quite possible that
when a young Nepali person watches
the film, he’ll go: ‘Oh yes, that’s me! I am
Birkhey!’ That’s the response I am seeking.”
Bijaya Adhikari is a
screenplay writer, ad maker,
and lyricist. He is a national
award winning copywriter and
an avid film aficionado.
20
Food and
Drinks this
Dashain
Cover Courtesy
Location courtesy: Hyatt Regency Kathmandu
Prepared by Executive Chef Gopi Nandakumar, Hyatt Regency Kathmandu.
Martini - Cold meat consisting of ham, olives (green and black), caper berry, and
scooped honey melon. Served chilled.
Champagne Tulip - Chicken satay consisting of chicken supreme, curry powder,
fish sauce, and red curry paste. Served grilled.
Location Courtesy: Hotel Annapurna, The Coffee and Cake Shop
Executive Chef Sreejith Kartha of Hotel Annapurna
On the opening page the dish being prepared is chicken (for grilling and roasting),
all set to be marinated in red wine, Tabasco, chopped garlic, paprika powder, salt,
crushed pepper corn, tomato paste, and thyme or parsley.
21
THIS DASHAIN
eat, drink & be merry
but what will you be swiging?
So you you want to
enjoy drinking this
Dashain?
Start
Of Course yes
Sparkling Wine
Maybe
I'll stick to juice
or soda
That’s ok. But
a little bit of
liquor never hurt
anybody right
no
Absolutely!
Let’s get started
already
yes
Take a
shot of
Vodka
no
Are you kidding
me? I do not eat
ghas bhus
Empty a beer
with some
finger food
Are you
herbivorous?
yes
no
Fancy
barbeque
or steak?
No, I am a
teatotaller
no
yes
yes
I am not cheesy
but yak cheese is
what I live for
yes
I like berries
and pineapples
I am looking for
a drink to go
with my fries
Dark chocolate
is what I eat
yes
Chicken is
what I prefer
bEER
no
Scotch
Eat
nothing
but Khasii
Red is
your color
yes
White it is
bEER
Still want
more?
yes
Yes Bring it on
Please call a cab now
TAXI
With inputs from liquor enthusiast Nitesh Sharma, BDM @Kaymu.com
Cognac
Thanks but no thanks
Brandy
Another
Beer
Food and Liquor//Booze Rack
22
Booze Rack
You have to know what’s there before you can decide what you want. Here is an elclectic display of all that is
there in offer, to make sure the festivity celebrations are not compromised.
Ruslan Vodka is very
smooth with a zesty fresh
and clean finish. Only
the best raw materials
and the most innovative
filtration and distillation
technologies available
today are used to make
the drink. Ever popular,
Ruslan is celebrating
40years as Nepal’s
number one vodka.
Asian Distillery
Johnnie Walker, Smirnoff
Vodka, Gordon’s Gin,
Captain Morgan rum, Moet
and Chandon Champagne,
Hennessy Koniak, Belvedere
Vodka, Lindamans, Hardys,
J.P. Chenet, and Heineken
are brands that Global
Trading has been distributing
for years now.
Old Durbar, a blended
scotch malt whisky
mixed with Himalayan
glacial water, and
Snowman gin are two
brands that Yeti Distillery
distributes. The scotch
malt used to produce
the whisky combines the
aromas of vanilla, dried
raisins, and toffee.
Yeti Distillery
Johnnie Walker's Green Label was
awarded three double gold medals
at the San Francisco World Spirits
Competition between 2005 and
2007. The Gold Label too received
double gold medals at the same
competition in 2008 and 2009.
Aaila is an alcoholic beverage made in Nepali
homes for festive gatherings and celebrations.
After many years of research, Himalayan
Distillery has combined traditional secrets with
state-of-the-art distillation, resulting in the
perfect blend of art, tradition, and science.
Himalayan Distillery also distributes Seagram’s
Blender’s Pride Premium Rare Whisky and
Seagram’s Royal Stag Deluxe Whisky.
Himalayan Distillery
Being the authorized distributor for Distell in Nepal, Wine World
Trade Link distributes brands such Amarula Cream, Nederburg Wine
Master Reserve Wine, Fleur Du Cap Wine, Two Ocean Wine, Drostdy
HOF Wine, Obikwa Wine, Hill & Dale Wine, Table Mountain Wine,
Whale Point Wine, and JC LE Roux Sparkling Wine.
Additionally, Wine World Trade Link distributes Teacher’s Whisky,
Laphroaig 10 Year Old Whisky, Jim Beam Bourbon Whisky, Sauza
Tequila, Bristol Cream Sherry, Courvoisier Cognac, and Pinnacle
Vodka.
Wine World Trade Link
Global Trading
beer galore
Tuborg
Carlsberg
San Miguel
Nepal Ice
The best-selling
beer brand in Nepal,
Tuborg has been
creating a strong
association with
music, and is more
popular than ever.
Carlsberg is the highest
selling premium
international beer brand
in the world. A premium
all-malt beer, it is brewed
meticulously—the barley is
harvested and checked for
quality and the resulting
malt is the only grain used.
Rich and smooth
in taste, the slight
bitterness in the
drink is balanced
out by a pleasant
aroma, making San
Miguel a perfectly
balanced beer.
Nepal Ice is made of
natural barley instead
of the usual malt,
giving the beer a
unique and fine taste.
Distributed by
Gorkha Brewery
(Rs.220 per 650ml
and Rs.150 per
500ml can)
Distributed by Gorkha
Brewery (Rs.265 per
650ml and Rs.135 per
330ml)
Distributed by
Gorkha Brewery
(Rs.200 per 650
ml and Rs.130 per
500 ml)
Distributed by
Chaudhary Group’s
Sun Gold Brewery
23
Bio Whisky and Bio Vodka were launched by
Biotech Spirits Nepaleight months ago. Both the
products are blended with high quality premium
grain spirits, matured malt, and a unique
mixture of natural bio-alkaloids. They contain no
additional flavors.
The special preparation and natural herbs
used in the drinks prevent short-term alcohol
side effects such as headaches, hangover, and
nausea.
Biotech Spirits Nepal
Shiraj Trading Concern is the
authorized local distributor of
William Grant & Son’s. Brands
like Glenfiddich (30, 21, 18, 15,
and 12 year-old Scotch whisky),
William Grant’s Scotch Whisky,
Hendrick’s Gin, Tullamore Dew,
and BalvenieDoublewood Cask
are distributed by the company
in Nepal.
United Spirits distributes brands like
McDowell’s, Blue Ribbon Vodka, Blue
Ribbon Gin, Cariba Rum, Antiquity Blue,
Signature Rare, and Signature Premier. Of
these, Signature Rare and Signature Premier
are the most popular and are known for their
fine taste.
United Spirits
Shiraj Trading Concern
Mark Davidson, Don Barroso,
and Fashion Vodka are a few of
the drinks distributed by Ray
Global Trading. Mark Davidson,
an organic wine, has been
appreciated in Nepal for its
quality and reasonable price.
SPG Trading is the local distributer
of brands such as Chivas Regal,
Absolut, Royal Salute, The
Glenlivet, 100 Pipers, Ballantine's,
Beefeater, Jacobs Creek Wines,
Kahlua, Olmeca Tequila, Malibu,
and Passport. Among these, Chivas
Regal, Absolut, and Ballantine’s
are the company's bestsellers.
Ray Global Trading
SPG Trading
Gorkha Brewery is best
known for distributing top
beer brands such as Tuborg,
Carlsberg, San Miguel,
and Gorkha. The company
also distributes Invenio, an
exciting new range of wines
from Carlsberg. Invenio
wines are sourced from
Australia, France, Chile,
South Africa, and Spain.
Gorkha Brewery
Guinness
Heineken
Gorkha
Budweiser
Guinness is a popular
Irish dry stout that
originated in the
brewery of Arthur
Guinness. Brewed in
almost 60 countries,
it is available in over
120.
Heineken is a pale lager
beer produced by the
Dutch brewing company
Heineken International.
The beer is made from
purified water, malted
barley, hops, and yeast.
Gorkha is a premium
quality Nepali beer,
brewed traditionally
in Nepal. Recently,
Gorkha Brewery
launched the Gorkha
Strong in selected
markets across the
country.
Introduced in 1876
by Adolphus Busch
from Saint Louis,
Budweiser, the
highest selling beer
in the United States
is now in Nepal.
Found at Irish Pub
(Rs.900)
Distributed by Global
Trading (Rs.295 per
500ml)
Distributed by Gorkha
Brewery (Rs.200 per
650ml)
Distributed by
Budweiser Beer for
Nepal (Rs.275 per
500ml can, Rs.195
per 330ml can and
Rs.195 per 330ml
bottle)
Food and Liquor//Food Joints
24
After The Feast
Food is the spoke, centered on which, the entire Dashain revolves. The feasts are a welcome
change, but feast upon feast upon feast can get old fast. At some point this festive season,
you are going to crave something else. Here are Fr!day’s picks for your every craving.
Sanjit Pradhananga
Burgers
1
A.T Burger Point, Boudha/
Gyaneshwor
A.T Burger in Boudha hits the sweet spot
if you want juicy burgers and fries. With
a great selections of sandwiches and hot
dogs as well, this quick and delicious
restaurant makes for a recommended
stop over. Succulent burgers served fast,
just how they ought to be.
2
G Café, Boudha
One of a kind, G Café is on the frontlines
of providing cutting-edge fast food
delights to the valley’s denizens. In a
high-tech environment, the restaurant
has streamlined its service without
compromising on the quality of the food.
Proper fast-food burgers. There is a reason
G Café’s name is on everyone’s lips.
3
Crazy Burger, Thamel
Smack in the middle of the craziness
of Thamel, Crazy Burger is famed
for its delectable burgers and
sandwiches. A worthy stop for a
quick bite during a Thamel escapade.
Burritos
1
Mike’s Breakfast, Naxal
Enjoy soft music and the city’s best country
breakfast in the lush garden at Mike’s Breakfast.
The Mexican menu includes burritos, enchiladas,
tostadas, rainbow trout, and mouth-watering
desserts. You can’t go wrong here.
2
The Lazy Gringo
The Lazy Gringo is delightful little Arizone-Mexican
restaurants run by expats from Arizona. Their
homemade chips, thick salsa, authentic tacos and
burritos have got quite a few local and tourist heads
turning. “Ridiculously good” is how this eatery has been
described by its faithful customers. Unlike the name
the restaurant goes by, the culinary marvel these gringos
cook up is hardly lazy.
3
Electric Pagoda, Thamel
Established in 2008, Electric Pagoda is fast gaining a
cultish following for its delicious burritos. If the wonderful
ambiance isn’t enough to draw you here, variant offerings
of Mexican, Continental, and Nepali dishes ought to!
25
Pizza
1
Roadhouse Café
Known for its firewood pizza, the various
Roadhouse branches around town are a
testament of the eatery’s popularity. With
great wood-fired pizza and a vast array
of toppings, you cannot go wrong at the
Roadhouse.
2
Bricks Café
Nestled in the heart of Kupondole, this
gem has the power to transport. Housed in
a renovated building, dining here takes you
to another time. Bricks’ recently introduced
wood-fired pizza is stirring up a storm.
Here, you are sure to be spoilt for choices
and by the genuinely fuzzy hospitality.
3
Fire and Ice
For pizza fanatics and general lovers of
Italian food, Fire and Ice Pizzeria is a
must visit. Located at the entrance of the
madness that is Thamel, this is a great
place to sit and enjoy a meal before or
after visiting the tourist hotspot. With
some of the best pizzas in town, you’ll find
yourself coming back for more.
MOMO
SEKUWA
1
Baje ko Sekuwa
What started as small one-msn sekuwa
shop has boomed into one of the most
popular chain restaurants in the city.
Serving an expansive menu, once you
visit Baje ko Sekuwa it becomes evident
why they have had such roaring success.
2
Chitwan ko Bhet Ghat
Resturant
Originally from Narayanghat the restaurant’s
appeal grew so big it merited its own branch
in Kathmandu, but marinated meat is still
flown in from Chitwan. A perfect stop for
some great grilled delights.
3
Basantapur
Yet nothing says sekuwa like that served
up briskly by a street-food vender at
dusk. On that regard, Basantapur serves
up a storm. Unwind from a long day of
celebrating and cap it off by mingling
among crowds from all walks of life, as
they throng around street food-carts and
dingy one man hole-in-the-walls.
1
Bhumi Café
Hearkening back to the
days of yore, Bhumi’s
retake on this classic
dish hits all the right
spots. Here, delicious
steaming momos swim
in cool abundant sauce.
The quintessential Jhol
momo is bound to get
you nostalgic.
2
Momohut
Here is a restaurant that
redefines the ubiquitously
popular momo. No other
place serves up a variety like
Momohut. And with choices
like chocolate and spinach
momos, this joint dares you to
walk off the beaten path and
challenge the very concept of
our unofficial national food.
3
Hearten Café
Located in midBaneshwor, Hearten Café
touches your heart with
its hospitality and multicuisine soul food. They
are also the proud servers
of the now famous green
colored momos. What? I
know! Go find out.
Food and Liquor//Matchup
26
Foods & Drinks
Matchup
Wine
Pair your glass of white wine with poultry, fruits, or berries. Red wine, on the
other hand, goes with pork or red meat, especially spicy dishes. Ripe pomelos
(Bhogate) go with white wine and citrus with red.
Hard or soft, angular or round, bronzed or white, strong smelling or gently
perfumed, semi-hard or processed, all cheeses go perfectly with select wines.
All that’s needed is a bit of knowledge to do justice to the drink. For the muchtouted marriage of cheese and wine, the “match” should be complimentary
and harmonious for both. For example, pungent varieties of cheeses go with
red wine, while soft cheeses go with white. Here is a recipe for some cream
cheese and olive bruschetta that will win you accolades this Dashain.
Ingredients
•
•
•
•
1 slice of white bread
Mayonnaise (as required)
White pepper (for taste)
4 tablespoons Italian cream
cheese
• Chopped tomatoes and basil
Procedure
• Slice bread into bite-size pieces
• Toast the bread in the oven at 175 0F
• Spread mayonnaise with a pinch of
white pepper on toasts
• Chop gherkin and mix with the
cream cheese
• Scoop the cheese and spread it on
the bread
• Slice up the olives and place on top
of the cheese
• Top off with tomatoes and basil.
• Serve cold
It’s all about getting the
right mix. Here are a few
ways to make sure that
the plates on the table
won’t go wrong with the
drink in the glass.
Vodka
Vodka, with its acquired taste, and may appear difficult to pair but when
done right magic can happen. Vodka originated in Russia and is the favorite
Russian pastime. Here is a scrumptious recipe for some sautéed mushroom
that ought to get your taste buds tingling specially when washed down with
some strong Russian vodka.
Ingredients
•
•
•
•
•
½ cup olive oil (or vegetable oil)
2 cups of mushrooms.
2 lemons
3 garlic cloves
1 small bunch of fresh thyme.
2 bay leaves.
Directions
Add ¼ cup of oil to a large skillet
over medium heat. Add the
mushrooms and cook them for
about 3 minutes. Remove from the
heat and stir in the lemon juice,
garlic, thyme and bay leaves. Pour
over the remaining olive oil and
season the mixture with salt and
pepper. Pour into a bowl and allow
to cool. Serve at room temperature.
27
Beer
Although beer may seem like a common choice, it can be enjoyed with a variety
of flavors, especially chicken dishes and snacks. Nothing goes with beer like great
finger food. The greasier the better! Fry up some marinated chicken, fish sticks or
just whip up some sadheko chicken or peanuts. Here is a recipe for some delicious
fish sticks which are bound to disappear as soon as they are served.
Ingredients
•
•
•
•
•
•
•
•
•
•
•
Boneless Fish : 250 gm
White Pepper powder : 1 tsp
Breadcrumbs : 1 cup
Corn flour :1-2 tbsp
Soya Sauce : 1 tbsp
Red Chilli Sauce : 1 t
Vinegar : 1tbsp
Egg white : 1 no
Oil
Ginger - Garlic paste : 2 tsp
Salt to taste
How to prepare
• Cut fish to finger size after
removing the scales.
• Marinate the fish with white
pepper powder, vinegar, gingergarlic paste, soya sauce, red chili
sauce and salt for about 2-3 hours.
• Mix breadcrumbs with corn flour.
• Beat the egg whites finely
• Dip each fish piece in egg white &
roll in breadcrumbs mix.
• Heat oil in the pan, deep fry fish
until it turns golden brown.
Whisky
Whisky is one the oldest spirits in the world. Just a whiff of the liquor
brings aromas of wood smoke, peat, sea air, honey, fresh green leaves,
tea, and even iodine. For those who love a grill out know the wonders
of washing it down with a glass of scotch. Here is a perfect recipe for
some grilled meat to pair with your glass of whiskey this Dashain.
Chicken Sekuwa Marinade
(Nepali Marinade Used for Grilled Poultry Preparations)
INGREDIENTS
• 4 tablespoons Nepali
Chicken Masala
• 2 tablespoons mustard oil
(vegetable oil can also be
used)
• 5 fresh red chilies
• 1 tablespoon turmeric
• 1 teaspoon grated nutmeg
• 1 teaspoon timoor
(Szechwan pepper)
• 1 cup yogurt
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 tablespoons chopped
cilantro (optional)
• Salt
In a blender, combine all the
marinating ingredients to form a
smooth paste. Store in an air-tight
container and refrigerate. Use this
blend to marinate chicken or turkey
kabobs, sekuwas and sukutis.
Food and Liquor//Re-hydration
28
Eroding
Headaches
A Nepali spring water brand claims to
be able to cure hangovers
Vishal Rai
“Woe unto them that rise up early in the
morning, that they may follow strong drink”
-Isaiah 5:11. Intoxication, as wonderful as it can often be,
has more than a few negative consequences.
The most immediate effect, and seemingly the
worst when you’re nursing it, has to be the
dreaded hangover. The feeling is so terrible
that it has even found a mention in the Bible
(as stated above). Over the centuries, countless
dehydrated tipplers, suffering strong headaches,
have tried to come up with solutions to
combat the menace of the morning-after.
Some have resorted to burnt toast and black
coffee and others to fried and fatty foods. The
most consistent answer though has been water.
Downing a few glasses of H2O before going
to sleep, or between alcoholic beverages, is a
tried and tested preventive measure. And now,
“Just drink a bottle of our
water, rest for half an hour,
and you’ll end up feeling fine,”
a Nepali spring water brand claims to be
ahead of the pack when it comes to curing
hangovers.
“Just drink a bottle of our water, rest for
half an hour, and you’ll end up feeling fine,”
says Pawan Chitrakar, Executive Director
of Dynamic Dream Tradelink, the company
that looks after the marketing of Himalayas
Spring Water (HSW), the brand in question.
HSW produces Himalayas’ ONTOP,
which, according to the company, is the only
actual spring water-fed brand in the country.
Its source lies in the protected Himalayan
National Park in Dhunche, Rasuwa, at a
height of 3000m. Unlike its counterparts,
HSW does not rely on reverse osmosis
for filtration. “Reverse osmosis gets rid of
everything. It not only kills bacteria but all
vitamins and minerals as well,” says Ganga
Dhital, Senior Manager of HSW. “Since we
use UV and other filters instead of reverse
osmosis, all the minerals in our water are
intact,” he adds.
This is one of the reasons why Chitrakar
is convinced of ONTOP’s hangovercuring properties. While it’s true that water
is the best way to get rid of a hangover,
rehydrating the body as it does, the swiftness
of the recovery process is based on the
nature of the water itself. A big part of it
has to do with the presence of electrolytes.
Since ONTOP does not go through reverse
osmosis, the primary ions of electrolytes
such as calcium, magnesium, sodium, and
potassium are essentially kept intact.
It’s hard to say on the face of it how
much weight there is behind Chitrakar’s
words. But if the science behind ONTOP is
to be relied on, we could very well be looking
at Nepal’s best-kept hangover cure secret.
Entertainment//Fr!day Films
Fuzzy Pink
Boxing Gloves
“Jor se maar! Aur jor se maar, Mary!”
I
n spite of the impressive training
montage on the boulders of a river
in Manali, Director Omung Kumar’s
Mary Kom isn’t a boxing movie. It is an
exercise in normalizing the threat that
comes from margins. Priyanka Chopra’s
Mary Kom isn’t as much a champion boxer
as she is – daughter, Manipuri, Indian,
girlfriend, wife, mother. It is as if to show
the real Mary Kom’s real chops as an
extraordinary athlete would threaten the
Grand Indian Project. She has to be brought
to her place, repeatedly, and slotted in as:
daughter, mother, Indian, woman.
After the theater was cleaned following
a houseful-show at Jai Nepal, and as we
were entering the foyer, somebody asked
the ticket-checker if the show was really
for “Mary Kaun.” Two things from this: a)
most of the initial rush to see Mary Kom
is because of the audience’s desire to see
Sunil Thapa, most of whose filmography
most people in that audience is unfamiliar
with; and b) Mary Kaun is really the answer
– because Mary Kom is entirely about the
fragmented identities of a woman, who
also just happens to be a five-time world
champion boxer.
The movie begins with a very pregnant
Kom being walked towards the hospital
in the middle of a curfew. The fact that
curfews are a regular part of life in Manipur
is reinforced by a visitor who jokes by
telling Kom to have her next child either
before or after the curfew. Kom and her
husband are attacked by security personnel
who brutally beat up the husband before
realizing that Kom has gone into labor. The
security personnel then escort the couple
towards the hospital, only to be attacked
by armed militia out to hunt security
personnel. But when the leader of the
militia discovers who the mother going
into labor is, the security personnel are told
to rush to the hospital. That scene is the
only interruption in the otherwise idyllic
depiction of rural Manipur. Omung Kumar
and creative director Sanjay Leela Bhansali
have managed to merely hint at the decades
of violence and oppression of dissenting
voices, and, instead, glorified the idyllic and
the individual.
Kom’s father is himself a retired wrestler.
It is a question of perpetual vexation to
Manipuri athletes that although they have
supplied India with so many top-rate
30
Prawin Adhikari
The centre does everything in its
power to convince the margins that
the margins are very much in the
center: to keep the Manipuris quiet
it invests in sports and athletics, so
that, instead of aiming for success
in government and administration,
the Manipuri youth will strive to
earn fame in the sports arena.
athletes, the larger India, its imagination
unable to rise past the chicken-neck in
the east, still questions their Indianness.
The proto-villain in Mary Kom is a Hindispeaking, north-Indian upper-caste career
bureaucrat who seems never to have
engaged in any sport but still controls the
fates of the women boxers in the Indian
team. The centre does everything in its
power to convince the margins that the
margins are very much in the center. To do
this, it will give large educational quotas to
the Sikkimese. And to keep the Manipuris
quiet it invests in sports, promoting
athletics at the high school level, so that,
instead of aiming for greatness through
entering the Foreign Ministry or the Indian
Administrative Services, the Manipuri
youth will strive to earn fame in the athletic
or sports arena. Then, they come home to
their villages, tend to their cattle, worry
about repaying loans. Meanwhile, the
countryside burns with state-sponsored
violence and the fire of revenge. The wider
audience for Hindi movies will not like such
ideas, and therefore such ideas don’t appear
in the movie except when they can be
rendered cute, cut into pretty figures useful
for emotional manipulation, but never
challenging the intellect.
The biggest villain, of course, is Kom’s
gender. She is a female, with a womb, and
breasts full of milk. Even to come into her
own as a person, the coach has to change
her name into something more manageable.
Her father disowns her, until he senses that
she is losing her focus during an important
match and yells at the TV – “Jor se maar!
Aur jor se maar, Mary!” The coach is so
furious about Kom deciding to get married
Prawin Adhikari
writes fiction and
screenplays, and
teaches. He is an
assistant editor with
La.Lit, the literary
magazine, accessible
online at www.
lalitmag.com His
collection of short
stories The Vanishing
Act was published
in March, 2014, by
Rupa Publications.
Directed by
Omung Kumar
Written by
Karan Singh Rathore
Ramendra Vasishth
Screenplay by
Saiwyn Quadras
Story by
Saiwyn Quadras
Starring
Priyanka Chopra
Sunil Thapa
Darshan Kumaar
Rajni Basumatary
Zachary Coffin
Shishir Sharma
Music by
Shashi-Shivamm
Cinematography
Keiko Nakahara
that he disowns her. Her sons make
it impossible for her to practice with
the punching bag. And yet, the movie
insists upon reducing her to the same
gendered roles of daughter, wife, mother.
There could have been a biopic of a
world champion boxer (five times over)
who beats all odds to win fantastically
contested bouts. There could have been
the adrenaline rush of seeing the grace
and lightning quickness of a seasoned
fighter defending her titles in the ring.
Instead, we get a long, weepy melodrama
that must have come out of Bhansali’s
notebook on the twee and the tried.
Priyanka Chopra gives the role the
best of her physical and actorly abilities.
As her coach, Sunil Thapa’s Coach Singh
does a decent job of providing her with
the foil that a boxing coach is supposed
to – focus at all times, or you’ll shame
me, etc. Mary Kom also shows how, with
the right opportunity, the grandmaster of
Nepali movie badassery can do nuanced
drama. At the least, it is far better than
the loud, misplaced hyper-theatrics we
saw from Thapa in Mukhauta.
Mary Kom will be interesting to
people who love Bhansali’s kind of
melodrama, but it is a badly done boxing
movie, and a disingenuous biopic.
It does token lip-service to the real
troubles in places like Assam, Nagaland,
and Manipur, but injects a title-card
asking people to rise for the Indian
national anthem. Instead of daring to
look directly at the political and personal
circumstances around Mary Kom the
boxer, we’re asked to watch Priyanka
Chopra in a Bollywood masala flick.