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Haopin Hotpot in Naxal, Kathmandu is a great place for Chinese food. The food is delicious and the ambiance is pleasing, making for a delightful and classy dining experience. There is enough parking for both two- and four-wheelers so you don’t have to fret about that either.

The place seems laid-back and puts you at ease. Each table has a built-in induction cooktop and a lazy susan with a vast collection of bowls, plates, and chopsticks along with an array of seasonings like shredded onion, sesame oil, soy sauce, garlic, chili paste, cilantro, barbecue sauce among others. You can customize your dipping sauce for your dishes. It immediately entices you and we guarantee you will start concocting your version before your order arrives.

We recommend the Hot Pot Set. There are both vegetarian and non-vegetarian options. With veggies, tofu, mushroom, and sausages, tied together by a lovely broth, simmering away at the induction stove, this dish is a must-try. Another one of Haopin’s best-selling dishes is Spicy Fried Chicken. A sweet and spicy sauce is lavishly poured over the chicken. The Twice-cooked Pork, which comes with a flavorful bean paste sauce and veggies, is another frequently ordered dish here. You really can’t go wrong with ordering anything here. Everything is cooked to perfection and tastes just right. And you can alter the spiciness or tanginess of the dishes with your sauces as well.

We loved the Haopin Hotpot and have been raving about it ever since we visited it. We are going to go back soon and we urge you to try it out when you can as well. You won’t regret it.

Their Specials:

• Hot Pot Set
• Spicy Fried Chicken
• Twice-Cooked Pork

Location: Naxal, Kathmandu

Meal for two: Rs 3,000

Opening hours: 11:00 am – 10:00 pm

Contact: 9808064999

Online Payment: Accepted

Parking: Available

Preeti Kaur, 42, is a Nepali pop singer. In the 2000s, she was well-known for her vocals. She started her career in 2004 and has ever since been a part of the Nepali music industry. To date, she has released more than a dozen songs and albums.

Her interest in music started when she was a child and she came across the songs of Mariah Carey, an American singer and songwriter. “I had her poster, but I realized who she was only after hearing her songs on MTV, a music channel that was hugely popular back in the 90s and 2000s,” she says. Kaur listened to her songs on repeat and tried to imitate the singer’s vocals whenever she could. 

Listening to Mariah Carey made her want to learn Western classical music, but there were no courses offered at the time. So she eventually turned to Eastern classical music. Her professional career began after winning the Shikhar Beat Contest. That, she says, was the starting point of her career. 

She was approached for numerous projects and had the opportunity to perform on stage with a variety of bands, including Nepsiders, Nirnaya, 1974 AD, and Prasna. ‘Dherai Palta’ was the first song she released. It was recorded in one take. She says this song established her position in the Nepali music industry. 

Despite the love and attention she was receiving, she claims she was unsatisfied. Even though she was an established artist at the time, she wanted new experiences. In 2010, she moved to Mumbai in India in search of more opportunities. In three years, she did land up as a background vocalist for the movie ‘Besharam’. But she found it quite challenging to build her reputation from scratch so she decided to return. 

Upon her return to Nepal, she decided to take some time off. Nevertheless, she continued teaching music classes while continuing her musical studies. In response to a request from a friend, in 2015 she uploaded her song ‘Bellydancer’ on YouTube, a month before the devastating Nepal earthquakes. She then released ‘Timrai Lagi’ in 2017 and its studio version in 2021. Since then, she has been working nonstop to bring out new tunes.

Kaur doesn’t focus on a specific genre.  Instead, she experiments a lot. “Everything happens randomly,” she says. She and her band composed songs and melodies for the Shikhar Beat Contest audition in just around 15 minutes. Likewise, influenced by Etta James, an American singer,  ‘Timrai Lagi’ is one of her personal favorites. She views music as an original creation without rigid limitations. “There are no rules. You can take a lot of creative liberties,” says Kaur.

A few months back, she released a new song that differs significantly from her previous releases. It’s a Teej song called ‘Dhalki Dhalki’. She likes her new work and says that working on it was both tough and thrilling. She claims her husband, Kamal Raj Bhatta, inspired her to come up with the song. Kaur credits him for the unwavering motivation he provides at every step of her life. He is a constant cheerleader, she says. 

“Things were a lot easier when I started. Now, an artist’s popularity is influenced by digital trends and it’s just hard to keep up,” she says. She also took a 10-year break from social media, which, in hindsight, she can see has negatively impacted her career. “It’s a bit difficult to catch up with the trends,” says Kaur. Nevertheless, she considers the challenge her opportunity for resurrection in the music world. She is adamant to do what it takes to make a comeback of sorts and become a household name. 

She is currently working on recreating her old song ‘Parewa ko Jodi’, combining it with her own Punjabi folk song. Realizing her tunes must keep up with the changing times, she is trying to weave elements the audience loves into her music.

But what she really wants to do is create music that captures the cultural diversity of Nepal. For now, she’s focused on relaunching herself with the band ‘Pretty & The Boyz’.

Restaurants in Kathmandu serve a wide variety of Indian cuisines. But authentic Rajasthani cuisine seems to be a little out of grasp. To fill this void, Vivanta Kathmandu is organizing a grand cultural event ‘Royal Flavor of Rajasthan’ at Mynt in Jhamsikhel, Lalitpur. 

With limitless appetizers and a buffet for just Rs 2000 per person, you can try out delectable Rajasthani food from 6:30 pm to 9:30 pm from July 21–31.

Sanjeev Kumar Suman, executive chef at Mynt, has decades of experience working at Rambagh Palace in Jaipur. He has selected the finest of Rajasthani delicacies for the event. 

While running us through the dishes, the chef provided us with historical context on the origins of Rajasthani cuisine. Dry weather conditions and water scarcity in the region were apparently major influences for its culinary traditions, leading people to adopt a variety of preservation techniques and ingredients that can withstand a harsh environment.

The staff at the food counter were dressed in colorful Rajasthani pagri, which gave off a Rajasthani vibe. You will be served a genuine Rajasthani chaat as a starter, along with a number of other items like Papdi/Dahi wali/ Kachori and other dishes including Dahi ke Kebab, Sarso Wali Tawa Machli, and many others which are popular in the region. 

You will also find a section dedicated to rotis where you may treat your palate to some of Rajasthan’s unique rotis, like Methi Roti, Bajre ki Roti, Missi Roti, and Makki Roti.

Make sure you are famished on the day you choose to attend the event because the options for the main course might be overwhelming otherwise. There are plenty of choices for both vegetarians and non-vegetarians. 

Some dishes that we recommend are the Jodhpuri Kabuli Pulao, Jodhpur Aloo Pyaj, Churma, Ker Sangri, Dhungar Paneer, Rajasthani Gatta Curry, and Laal Maas. Also, don’t miss out on popular Rajasthani sweets such as Malpwa, Ghewar with Rabdi, and Moong Dal Halwa. 

To discover more about Rajasthani food, its potent flavors, and earthy ingredients, visitors can speak to the chefs and staff. The ingredients will also be exhibited so those who are interested can learn more about the cuisine. Additionally the decor of the place—the vibrant colors, traditional painting and art among others—will make you feel like you are somewhere in Rajasthan. 

What’s more, there will be live music and you will get to be a part of a lucky draw contest too. 

Their specials:

Bajre Ki Roti

Jodhpuri Kabuli Pulao

Laal Maas

Ghevar with Rabdi

Ker Sangri

Location: Jhamsikhel, Kathmandu

Meal for two: Rs 4,000

Opening hours: 6:30 pm to 9:30 pm

Contact: 01-5525002

Online payment: Accepted

Parking: Available

Karaage Ya is a Japanese fried chicken place located in Lazimpat, Kathmandu, near Hotel Shangri~La. It’s been in operation for over three months. However, it’s well-known among those who enjoy the authentic flavor of Japanese chicken and cup noodles. Karaage Ya is where you should go if you want some mouth watering fried chicken and tasty instant cup ramen in the city. 

The eatery has cool and artistically drawn paintings of anime and Japanese characters on the walls, making the entire place fascinating. It’s an ideal spot to hangout and tuck in some good food.

We tried the boneless Karaage chicken, which is the cafe’s best selling dish. The chicken is delectably juicy and tender. They serve the chicken with a variety of seasonings, including Wasabi mayo, black pepper, consomme, and mayonnaise. 

Wings and drumsticks are some other must-try dishes. Ram Bahadur Rana, manager at Karaage Ya, says, “We make sure to check the quality of the oil before deep-frying the chicken, drumsticks, wings, and fries. We have a digital system frying fan to adjust the temperature.” This apparently is to ensure the chicken is cooked just right—crispy on the outside and succulent inside. Also, they use potato starch for the coating, which makes the chicken tasty and crispy.

The Saka Saka Potato, which is available in medium and large size, is another delight. There are plenty of options to choose from as well: cheese, soy butter, garlic, and takoyaki flavors. I particularly enjoyed my potato fries with a mixture of garlic and cheese flavors. I didn’t feel bloated despite having deep-fried items, which I guess goes to show they are a stickler for serving good quality food.  

After looking at the stack of Ramen cups, we decided to order some. The staff there suggested that we try the spicy soy sauce with chili pepper and chicken-based Soy Sauce Ramen. Although it wasn’t as spicy as Korean ramen, it was tangy and flavorful. They will soon be adding a bento box on their menu and I can’t wait to try that as well. 

I must mention that the staff were incredibly attentive and kind. Some of them have worked in Japan for years and they could speak Japanese with ease. The restaurant’s decor is currently being worked on, but the kitchen and dining area were impeccably clean. There is ample space for parking as well.

Their specials:

Karaage chicken (boneless)

Wings 

Saka saka potato

Drumstick

Location: Lazimpat, Kathmandu

Meal for two: Rs 1,200

Opening hours: 11:00 am to 7:00 pm

Contact: 01-4543512

Parking: Available

Actor Saruk Tamrakar, who passed away on July 6, was a man with many feathers in his hat. Before he entered the world of Nepali cinema, he had already made his name as a model, photographer and filmmaker.   

Tamrakar was known for his charismatic personality that he exuded effortlessly both on and off screen. He made his acting debut in 2017 with ‘Raani’ before working on other projects such as ‘Meri Mamu’ and ‘Intu Mintu London Ma’. Tamrakar’s role as a military officer in ‘Intu Mintu London Ma’ was his breakthrough performance, which won him many accolades. He was working on the film ‘Hashtag Maya'’ at the time of his passing. 

Along with movies, Tamrakar was also featured in several music videos like ‘Timro Muskan Ley’, ‘Prasna’, ‘Namari Baachey’, and ‘Batash Jhai’. He also directed  and worked on a variety of short films like ‘Aasha’, ‘Trans15sion’, ‘The Rickshaw Carpool Ride’, ‘Hide’  and more.

Tamrakar’s main passion in his life was photography and filmmaking. Through photography and videography, he enthusiastically imparted his knowledge, experiences and skills to younger generations. In a 2019 interview with ApEx, he had said that he would have been a filmmaker had he not gotten into acting. 

In a short time, Tamrakar made an enduring impression in the entertainment world by appearing in a number of well-known movies, playing various roles that resonated with audiences. He was a true artist and an inspiration to many.  

Off the screen, Tamrakar was a cherished friend, a devoted family member, and a compassionate human being. He had always wanted to leave a legacy by making films that were meaningful and impacted the lives of people. 

After his demise, Miss Nepal Earth 2018 and his friend, Priya Sigdel posted her first interaction with Tamrakar in the Paradygm TV set on Instagram. “This was indeed the best time of my life because I have always admired him so much and I am glad I always shared this with him. Saruk is still with us in his spirits, his positivity, his smiles and his energy that made everyone feel so good,” wrote Sigdel about Tamrakar and his infectious charm. 

Malina Joshi, Tamrakar’s close friend and co-actor from the film ‘Raani’, also paid tribute to her dear friend on Instagram. “He chose a very difficult path towards Moksh. Let us all pray collectively for his departed soul to rest in peace in heaven,” she wrote.

Tamrakar was only 31 at the time of his passing and in his three decades on this earth, he loved—and was loved by—his family, friends, colleagues and admirers. 

Birth: 19 Sept 1992, Kathmandu

Death: 6 July 2023, Kathmandu 

Rajendra Shalabh, 65, is a Nepali poet who is originally from Jhapa. He has released three poem collections: ‘Ujyalo Ko Sarta’, ‘Kavita Ko Rang’ and ‘Ujale Ke Sang’. He retired as a professor at the Nepal Law Campus two years back, and now is engaged with ‘Aksharang’, an online literary magazine. Babita Shrestha from ApEx caught up with Shalabh to know more about his attachment with poetry. 

Could you please share about your journey as a poet and a moment that ignited your passion for poetry?

From a very young age, reading and writing were two of my main interests. My family owned a printing press business in Jhapa. During that time, renowned newspapers were published through our press. My father was a journalist and as a result, I got to learn from several editors and writers who were very close to my father. I consider myself privileged to have had direct assistance in writing from professionals. With that, writing became more appealing to me. I’ve been writing since I was in school. Even after enrolling in law school, I continued to participate in various platforms that required me to write poems. I published my first book ‘Ujyalo Ko Sarta’ in 2008 and released an audiobook ‘Aafno Kavita Aafnai Aawaj’ the same year. Then, I released my other book ‘Kavita ko Rang’ in 2016. Just about two years ago, my friend and I collaborated on a Hindi translation of our work called ‘Ujale Ke Sang’. 

Since you were a law student, what deviated you to become a poet?

I’ll be very honest here, I didn't want to start law school then. My parents forced me into it. However, I was still engaged in literature and theater even after starting law school. Writing poems meant everything to me. It gave me satisfaction. So it’s safe to say that my enthusiasm and passion for poetry has made me the poet I am now.

What does poetry mean to you personally?

Poetry is a literary form that can be simple or complicated. It is one of the most read genres in literature. For me, it’s a reflection of society, and every poem written has a human sensibility at its core, regardless of what the subject matter is. 

How do you approach your writing, from initial inspiration to finalizing a piece? 

I don’t have a particular model, but whenever a topic comes to mind, I automatically have the urge to write. Unlike most authors, I do not go back and revise my work because I always write from the heart and with all of my feelings. But when I read it back, my mind gets in the way of making small alterations which makes that piece a mess. So, I always finish with the first draft. While writing, I tend to write from the heart rather than focus on the technicalities.

Is there a specific theme you work on?

Although I typically avoid composing political poetry, there may be times when it does arise while partially addressing societal topics. If I must be specific, I tend to write on issues related to human emotions, relationships, life, and general topics.

Are there any poets or writers who have influenced your style and approach to poetry? 

There are several. I think Bhupi Sherchan and Gopal Prasad Rimal are two of the great poets who have inspired not just me, but many contemporary writers. These authors use a relatively straightforward writing style and simple diction which makes it easier for readers to grasp what the writing is trying to say. I do not believe poetry needs to be difficult and filled with heavy words.

What do you consider the greatest achievement of being a poet?

For an interview, I recently went to one of the events. I was requested to read one of my poems called ‘Aama’ by the host. After I finished my recitation, she told me that her grandmother heard me recite it, took down every word and read it to her later because she liked it so much. Hearing this made me feel quite accomplished. It showed that I am able to connect with peoples’ emotions through my writing. 

Also back then, I worked as a station manager for a radio station. ‘Kura Tapaiko Sabda Mera’ was a show I used to host. On the program I used to hear stories from people, and later I delivered their stories in the form of a poem. What I’m trying to say is, I consider myself to be a content and successful poet because of my ability to convey stories of other people through my poetry .

Shalabh’s picks:

Ghumne Mech Mathi Andho Manche by Bhupi Sherchan

It is a Nepali poem collection which was awarded Sajha Puraskar in 1969.

Aama Ko Sapana by Gopal Prasad Rimal

It is a Nepali poetry published by Sajha Prakashan which won Madan Puraskar in 1962.

Thirty-year-old Padam Jung Kunwar, founder of the fast food chain ‘Daddy’s Kitchen’, has been in the hospitality business since he was 19. While many youngsters have left Nepal in search of better employment opportunities, Kunwar stands out as a true trailblazer in the industry, thanks to his unrelenting pursuit of excellence, creativity, and unwavering dedication. He received the ‘Captivating Creation Award 2023’. Kunwar’s entrepreneurial journey began with the hospitality industry in Butwal, his hometown, in 2013. Later, he co-founded ‘Daddy’s Kitchen’ with his uncle and the president of the company Kamal Jung Kunwar, whom he considers his mentor. “We started as street vendors,” he says. And it was a struggle to take their business from fast food trucks to several fine-dine restaurants. He claims that initially he was reluctant about doing business on the streets. But later, when the business took off, it boosted his confidence.  As a result, now they operate 14 outlets under ‘Daddy’s Kitchen’, namely ‘Daddy’s Kitchen Food truck’, ‘Cooker Coffee’, ‘Papaya’ and ‘Hipat’ in Kathmandu, Pokhara, and Butwal. “For the business to be successful, the vibe of every eatery location needs to be analyzed,” he says, “It needs to make people feel good and welcomed.” He claims that every time he hunts for a location, the first thing he considers is the location’s potential and market niche. He shares how Cooker Coffee in Tinkune, Kathmandu, was the first and only café in the area.  But now, as he expected, there are already more than 15 eateries close by, and they are usually bustling with people. Also, he has a particular taste when it comes to his restaurants’ interior design. It is often minimal, rustic, and environment-friendly. In their outlets, they use paper straws/cups and recycled tools for decoration. Also, he says that all his outlets are unique when it comes to service, menu, and designs. He also takes into account every tiny detail from plating the dishes to planning the decor with partners. Kunwar has expanded his business while maintaining his passion for interior design and selecting innovative cuisine. And he supervises all the outlets. When it comes to what he wants for his company, he is quite specific and determined. He mentions how he used to be hesitant and not very conversational in the past and that time and experience have changed him to become how he is today. He believes one of his greatest accomplishments in the entrepreneurial journey has been the shaping of his personality. It was hard for Kunwar to maintain his business during the Covid-19 pandemic. He was busy analyzing the crisis that the Covid-19 brought on his business in terms of timely rent payment and handling salaries. At that time, he gathered family members and they worked together to continue their food deliveries and takeaways while adhering to the covid protocols. The experience taught them valuable lessons on how they could give their business a boost by working on delivery and takeaway systems. In Nepal, brain drain has been a problem for more than a decade. But Kunwar stands as hope for many youths. “Being able to serve my own county is what I count as my biggest accomplishment,” he says. In addition, he has been supporting many other small-scale Nepali businesses. For Cooker Coffee, he has been purchasing local coffees from Gulmi, Syangja, Arghakhanchi, Sindhupalchok, and Kavrepalanchok. He has culturally-focused ideas and is keenly aware of the emerging trends. The idea for Cooker coffee originated from the fact that coffees were traditionally made in a cooker in his hometown. To ensure that he offers excellent service, he checks reviews and ratings on social media and Google. However, he claims that due to inflation and monetary crises, 70 percent of Kathmandu’s restaurants are up for sale. The food industry is becoming more competitive. But thankfully, Daddy’s Group has been doing well. He thinks that doing business in Kathmandu is a lot more challenging than in other cities. He claims that they had to stop operating two stores because of the new street vendor and underground parking policies adopted by Kathmandu Metropolitan City. However, Kunwar recognizes it as his learnings for the future. His dream is to expand his brand to the international market. Kunwar hopes more youths will come up with innovative ideas for startups. There will be hardships and struggles but it will all be worth it in the end, he says.

The first time I visited Salon De Kathmandu Cafe and Bistro was five years ago, on a friend’s birthday. I loved the place. So recently, I thought of giving it another visit. To my surprise, the place has changed completely. It’s even better than what it used to be. It’s livelier. The garden, which used to be empty, now has a bar right in the middle. At the corner, there are two chambers built aesthetically for group dining, and a quaint little coffee shop called ‘Bhawana’.  While we were waiting for our food, I happened to meet Lakpa Sherpa and Jennifer Lan, who are now running Salon de Kathmandu Cafe and Bistro in Lazimpat, Kathmandu, a few blocks away from Hotel Radisson. They have been running this restaurant for the past three years. They told me about their first visit to Salon de Kathmandu, and how they enquired if the building was for sale. “The former owner trusted us to maintain the reputation they built,” says Sherpa. I believe they have surpassed the former owner’s expectations. Salon de Kathmandu is definitely unique. It’s one of the rare places where you’ll find many unique specialties. “We switch some items in the menu every three-four months in order to let our customers try some of the seasonal foods,” he says. Take the Fried Snack Platter for example. The dish’s components were rather different from other platters I have tried so far. There were four different types of appetizers: fried sausage, fried pork cheese, fried chicken teriyaki and salads dressed in balsamic vinegar, served with ketchup and mayonnaise. Everything was delicious. No wonder why it’s one of the best-selling dishes at the cafe. For the main course, we went with Korean BBQ Pork Steak. It’s a must try. The sticky rice is served along with tantalizing marinated pork, salads. and freshly grilled onions. For me, the dish didn’t taste like Korean until I tried the spicy Korean soybean paste that came along with it. It had an authentic Korean flavor. The texture and spices were on point. The bistro’s Creamy Pumpkin Soup is another top seller. Most people are reluctant to try pumpkin at a restaurant. But the earthy flavor, velvety texture, and delicate sweetness of pumpkin are all very soothing to the palette. Multigrain bread came alongside in a bamboo basket. For those who are lactose intolerant, I recommend seeking out other alternatives from the menu. This might not suit you best. The dish tastes amazing, but the overwhelming creaminess made it quite challenging for me to finish it all by myself. After a heavy meal, I wanted to have a salad, and they had some good options. I went for Harvest Salad. Salon de Kathmandu has organic green veggies growing in their garden, and that’s what comes to the table. With fresh greens, seasonal fruits and vegetables, crunchy walnuts, quinoa, cheese, pumpkin and pomegranate seeds as well as other toppings, it’s a dish that you must try.  If you browse the menu, you will be tempted to taste everything there. The manager and employees are quite helpful. Your choices will be catered to, and they will explain each item carefully. While we’re talking about staffs, I can’t overlook how well-dressed the staff was. Their uniformity made the atmosphere even more classy. The aesthetics of the restaurant is immaculate. The food was served in cute pastel and minimalist ceramic plates. Also, for drinks, they provided us with woven coasters. They have both indoor and outdoor seating areas. Inside, you can enjoy fairy lights and the aesthetic decor of plants and light. While outside, you get to see the panoramic view of the garden. After 6:00 pm, the staff lit the candles on the tables.  Salon de Kathmandu is a perfect eatery to go on a date or catch up with friends. The atmosphere is calm, fresh, pristine, and the food is splendid. Also, you needn’t worry about parking. What more can one ask for?   Their Specials:

• Korean BBQ Pork Steak

• Fried Snack Platter

• Harvest Salad