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Flying first class has long been considered a symbol of luxury, reserved only for a selected few. I grew up in Nepal, and flying in itself was a rare experience. I never thought that I would fly among those exclusive groups. Growing up in the UK, being from a working-class background, flying first class was a faraway dream and too extravagant for anybody’s reach. Even though the airlines of Nepal have joined the international scene, none has yet offered anything other than standard cabins. As is the case with many others, I always wondered what lay beyond that mysterious curtain separating economy from first class.

Then, one day, the opportunity came along unexpectedly. I was having a chat with one of our senior managers at work and mentioned how much I’d love to fly first class. He laughed first, then said, “Leave it to me.” Well, wouldn’t you be surprised, he set up the possibility of an upgrade on my next long-haul flight. “Dress smartly,” he said, “and if there’s no paying passenger, you just might get upgraded.”

I was very surprised when I got upgraded on a Lufthansa flight. My heart was racing as boarding happened, stepping into a world of luxury I once only fantasized about. It seemed surreal, to finally be tasting those dishes at 39,000 feet which I had helped design for airplane menus.

The first class was almost like going into this little peaceful sanctuary. The wide, plush seats would recline at the touch of a button into fully flat beds. No noise, no rush—just quiet and comfortable. It was just like going into another world.

From the moment I sat down, the care was incredible. One of the cabin crew members came out and greeted me by my last name, offering a glass of champagne in sparkling crystal. This wasn’t just champagne. It was top-shelf, part of the luxury which flying first class is all about.

Probably the most remarkable features of flying first class were the dining experiences. I had worked for airline catering, developing dishes for major airlines, but never on the receiving end. The menu would be presented—just as it would be in a fine-dining restaurant-elegant on high-quality paper, gourmet dishes crafted by world-class chefs.

There was smoked salmon amuse-bouche with caviar on top, followed by a salad course of lobster-avocado with a hint of citrus dressing. Then, the main course turbot fillet was perfectly cooked and served along with truffle mashed purple potatoes and roasted vegetables in white wine caper saffron sauce, garnished with edible flowers.

Finally, for dessert, I had molten chocolate fondant with vanilla bean ice cream. The feast could give any Michelin-starred restaurant a run for its money. The attention to detail was impressive—fine porcelain for each course, with real silverware, linen napkins, and crystal glassware. Finally, the experience concluded with a freshly brewed coffee and a selection of the finest chocolates. Every aspect from bread to butter was thoughtfully curated.

What was unique was not only the food and comfort but personalized service. The cabin crew addressed me by my name, and before I would even ask, they would have already anticipated it. If I mentioned a particular wine that I liked, they would come with a bottle for me to try. It felt like dining in a five-star restaurant where the chef customizes the menu to your taste.

My airplane seat was less of an airplane seat than a private suite. There was a closet for my belongings, adjustable lighting, and a huge entertainment screen. When bedtime came, flight attendants came along to provide turndown service—fresh linens and pajamas. I slept very soundly as though I were in a five-star hotel and not on the airplane.

Another surprising thing to me was just how practical first class was for working professionals, with its high-speed internet, available power outlets, and spacious work area. It’s pretty clear why any business executive would travel first class. The quiet, private environment helped me get a lot of work accomplished in an efficient manner.

We often wonder why would anyone pay ten times the price of an economy ticket for first class? Now, having had the experience, I understand why. It’s not about space or food. It’s about the entire experience of first class. First-class passengers have a certain privacy and comfort. Personal service makes the journey nice rather than just a means of getting somewhere.

From private airport lounges to head-of-the-queue boarding, first-class passengers are catered to from the instant they step into the airport. For the business executive, at least, the opportunity to work in quiet, private surroundings may make first-class a practical necessity. For others, this could be the once-in-a-lifetime pampering.

At first, I felt out of place, overwhelmed by such attention and luxury. I explained this to one of the flight attendants and she kindly gave me the space I needed. I learned that flying first class isn’t just about opulence. Rather, it’s about savoring a different way of traveling. I wasn’t born into it but anyone can appreciate it and enjoy the experience. If you ever get the chance, flying first class is an extraordinary voyage. It makes flying unforgettable.

Baral is a UK-based R&D chef

As Nepal transitions into a federal structure, the Social Welfare Council (SWC) plays a pivotal role in coordinating social welfare initiatives among various stakeholders, including non-governmental organizations (NGOs) and international non-governmental organizations (INGOs). Established under the Social Welfare Act of 2049, the SWC’s mission is increasingly vital as it seeks to meet the diverse needs of the population while adapting to a complex political landscape.

Nepal’s move to federalism has introduced significant changes in governance and service delivery. The SWC faces several challenges in this new environment:

Fragmentation of authority: Power is now decentralized, requiring the SWC to coordinate effectively across federal, provincial, and local levels. This fragmentation can lead to inconsistencies in policy implementation, making it essential for the SWC to establish robust communication channels.

Resource allocation: Government priorities may shift based on political dynamics, impacting the funding and support available for social welfare initiatives. This uncertainty complicates the planning and execution of programs aimed at vulnerable populations.

Stakeholder engagement: The SWC must balance the interests of local governments, NGOs, and community members, fostering collaboration to avoid service delivery overlaps and ensure cohesive efforts.

Operational landscape

Clients and beneficiaries: The SWC’s primary focus is on marginalized groups, including women, children, the elderly, and persons with disabilities. Programs must be tailored to address specific social challenges, such as poverty, discrimination, and access to healthcare and education.

Staff capacity and expertise: The effectiveness of the SWC hinges on its personnel. Continuous professional development is crucial for staff to navigate the complexities of federalism and effectively support local NGOs.

Board and governance: The SWC's governance structure must include diverse representation to reflect the multifaceted nature of social issues in Nepal. The SWC board should be led by a professional politician while the line ministry should be an oversight body. Strengthening the executive committee can lead to more informed and inclusive decision-making processes.

Strategic recommendations

To enhance the SWC’s operational effectiveness in the federal context, consider the following strategies:

• Enhanced coordination mechanisms: Develop clear protocols for communication and collaboration among the SWC, local governments, and NGOs. Regular joint planning sessions can ensure alignment on priorities and enhance the effectiveness of social welfare programs.
• Decentralized decision-making: Empower local SWC branches to make decisions regarding funding and program implementation. This approach allows for greater responsiveness to local needs and quicker adaptations to changing circumstances.
• Prioritized capacity building: Invest in training programs for SWC staff and affiliated NGOs, focusing on project management, monitoring and evaluation, and community engagement. A well-trained workforce is essential for effective service delivery.
• Transparency and accountability: Implement robust financial management and reporting mechanisms to build trust among stakeholders. Regular audits and public disclosures of funding and expenditures can enhance the SWC’s credibility.
• Collaboration with local organizations: Strengthen partnerships with local NGOs and community-based organizations to leverage their knowledge and networks. This collaborative approach can enhance outreach and ensure programs are culturally sensitive.
• Advocacy for sustainable funding: Engage in advocacy efforts to secure stable funding from government sources, international donors, and private sector partners. Diversifying the funding base will enable the SWC to sustain its operations and expand its reach.

The Social Welfare Council is at a critical juncture as it navigates the complexities of a federal Nepal. By enhancing coordination mechanisms, decentralizing decision-making, investing in capacity building, and fostering collaboration with local organizations, the SWC can significantly strengthen its impact. These strategic adaptations will empower marginalized communities and align the Council’s operations with the overarching goals of the Nepalese government, fostering a more equitable and just society. The SWC’s proactive approach is essential for advancing social welfare initiatives and improving the lives of vulnerable populations across Nepal.

KP Sharma Oli, Prime Minister 

It is my distinct honor to attend and address this august gathering of high officials for a ‘Lead Free Future.’ I wish to thank the United States Agency for International Development for organizing this important event and for the opportunity to share our views. 

It is a distressing fact that lead poisoning harms every other child in low- and middle-income countries, damaging their cognitive development, physical health and future potential. If calculated in economic terms, some reports state that lead exposure causes global productivity losses at an estimated $1.4trn annually. Although controlling lead poisoning is entirely preventable and not so costly, we have not done enough.  

Let me put some of my thoughts on this issue:

First, governments should take the leadership and put in place effective domestic policy measures such as limiting and, where necessary, banning the use of lead in different sectors. 

Second, the United Nations and its agencies should put this issue on high priority. 

UN agencies should help national institutions, particularly in the LDCs and the LICs, through capacity building, education, awareness raising, training, and research and development. 

WHO can provide support to install necessary testing facilities in hospitals and labs.

Third, resource mobilization is a key to the success of this effort. For this, World Bank and other IFIs, international and bilateral donors like USAID scale up their support in needy countries.  

Fourth, a mass awareness program should be launched with specific target groups like children and pregnant women, reaching out the furthest behind. 

Excellencies, Nepal is one of the first countries in the Global South to ban leaded gasoline and the first in the region to regulate lead in paint through binding rules. 

In 2014, the Government of Nepal enacted the National Lead Paint Standard to eliminate leaded paint from Nepal.

In 2023, we introduced strict regulations limiting heavy metals, including lead, in infant food, alcoholic beverages, and essential food and water supplies. 

In 2024, we have taken another significant step forward with the enactment of our Food Safety Bill, further strengthening the regulatory framework to protect public health.

We will conduct a national blood lead level assessment in 2025, to collect critical data to further refine our health and environmental policies. 

We are determined to join the global effort to ensure that no child’s potential is diminished by lead exposure. 

As we need concerted global efforts to control lead exposure in our children worldwide, we move forward with the Partnership for a Lead-Free Future.

Let me express Nepal’s firm commitment to work with all partners for a lead-free future in Nepal and beyond. 

Excerpts from Prime Minister  KP Sharma Oli’s speech delivered at the Partnership Launch and Pledging Event on ‘A Lead-Free Future’. The event was organized by USAID

If I had to pick one cookbook from my little shelf dedicated to cookbooks, I’d definitely choose Reader’s Digest’s ‘The Great 5-Ingredient Cookbook’. It has 250 simple, healthy recipes that can be made in less than 30 minutes. And there is something for everybody. My husband and I have polar opposite food preferences but we both love many of the recipes from this book.

You can whip something savory and satisfying with ingredients that you already have at home. The recipes require minimal preparation and take less than 30 minutes to make. There are recipes for starters, light meals, snacks, salads, and desserts among others.

What I especially like about the book is that it has a lot of time-saving cooking tips and recipe variations. There is even a section that provides quick recipes for handy sauces and spice mixes that you can use to elevate the taste of simple dishes. The magic microwave tricks section that provides readers with nifty ideas to cook rice, pappadums, popcorn, and the quickest ever jacket potatoes is such a lifesaver. You will wish you had known about them sooner.

The photographs by Ian Hofstetter are gorgeous. There are full page photos of drool worthy dishes and desserts that make you want to try your hands in replicating them. I made Butter Chicken, Penne with Tuna, and Spiced Rice Pulao and they looked exactly like they did in the photos and tasted absolutely marvelous. They have now become my go-to recipes for when I’m not in the mood to cook an elaborate meal but want to enjoy something hearty.

A word of caution though: There are plenty of recipes where you might not be familiar with the ingredients. But I recommend you give them a try if you want to serve/eat something that might not be what you regularly have at home. If some of the recipes are too outlandish, you can easily substitute one or two of the main ingredients with something of your choice. I made a chicken, green bean, and orange salad by following the recipe for the lamb, green bean, and orange salad.

I also liked the layout of the book. It’s very user-friendly, especially for someone like me who gets overwhelmed by the mere thought of cooking a new dish. Each recipe is accompanied by a full-page photo of the dish. It makes the cookbook feel a lot less like an intimidating cookbook and more like a coffee table book that you would pursue at leisure.

The Great 5-Ingredient Cookbook

By Editors of Reader’s Digest

Published by the Reader’s Digest Association, Inc.

Pages: 319, Hardcover