Indian Embassy organizes program in Pokhara to celebrate 10th edition of International Day of Yoga
The Embassy of India organized a yoga demonstration on the banks of Phewa Lake in Pokhara on Wednesday to celebrate the 10th edition of the International Day of Yoga.
The event witnessed enthusiastic participation from the local community, including officials of local administration, members of various local Yoga organizations, retired Gorkha soldiers of the Indian Army and staff members of the Embassy’s Pension Paying Office (PPO) in Pokhara, who joined in to promote the ancient practice of Yoga for health and well-being.
The celebration began early in the morning with a series of yoga sessions led by experienced instructors, showcasing a range of asanas (postures), pranayama (breathing exercises) and meditation techniques.
Participants were guided through the physical and mental benefits of each practice, emphasizing the holistic approach of Yoga to physical and mental health, reads a statement issued by the Indian Embassy on Wednesday.
The Embassy of India also organized a yoga demonstration and health consultation with Ayurvedic practitioners in association with Pokhara University.
Prof. Prem Narayan Aryal, Vice Chancellor, Pokhara University graced the occasion as Chief Guest. The Vice Chancellor thanked the Embassy of India for organizing the event and encouraged the student participants to explore the benefits of Yoga in order to lead mindful and healthy lives.
Reputed Yoga instructors delivered lectures on benefits of Yoga and its practical utility in day-to-day life especially for the youth, according to the statement.
The students and faculty of Pokhara University also benefited from expert consultations from reputed Ayurveda experts who provided valuable insights and advice on incorporating Ayurveda and Yoga into daily life.
Protest against KMC’s decision to ban vehicles in New Road (With photos)
Locals and businessmen of New Road staged a protest against the decision of the Kathmandu Metropolitan City to ban vehicles in the New Road area.
They staged a protest carrying placards and banners with various slogans like vehicle is our right in New Road, say yes to vehicle, New Road was built for vehicle, life without vehicle is impossible and vehicle is not for luxury in New Road among others.
Earlier, the metropolis had prohibited parking in New Road.
Likewise, the KMC’s plan to expand the footpath could not materialize following a dispute with the Road Division Office.
Policeman shoots himself dead at Parliament building
In an apparant case of suicide, a Nepal Police constable, who was deployed for the security of Parliament building in New Baneshwor, shot himself dead on Wednesday.
A police source said that Ajit Gole (22) shot himself in the head with his service rifle while he was on duty at around 8 am today.
Gole, who was deployed at gate number 2 of the western gate of Parliament building, died on the spot.
Kathmandu Police Range SP Nawaraj Adhikari said that Gole, who was on duty since 6 am, was found dead in the toilet at around 8:15 am.
He was a permanent resident of Melung Rural Municipality-4, Dolakha.
Katiya mutton: A missed branding opportunity
Have you heard about Katiya mutton? Of course, you have. But have you heard about Katahariya town in the Rautahat district? Probably not. Despite being the birthplace of the Katiya mutton recipe, Katahariya has struggled to brand its culinary heritage properly. As a result, what was originally known as Katiya mutton is now gaining fame under the name Champaran meat.
Katiya mutton is a traditional dish featuring slow-cooked goat meat prepared in a ‘handi’, a type of clay pot. The meat is marinated with onions, garlic, and a blend of whole spices including ginger, coriander, bay leaf, cloves, dried chili, red chili powder, turmeric, cumin, and mustard oil. This cooking method and the unique combination of spices impart a distinct flavor to the dish.
A few years ago, Champaran meat was virtually unknown. Today, Indian chefs claim the dish originated in Ghorasahan, a village near the Indo-Nepal border in East Champaran. Renowned Indian journalist Vir Sanghvi once wrote about Champaran meat, quoting famous chef Manish Mehrotra, who is originally from Bihar. Mehrotra said, “When I was growing up in Patna, I had never even heard of this dish. Even when I traveled in Bihar, it never turned up. Yes, there were dishes like taash kabab. But this Champaran meat? Never.”
This new identity for Katiya mutton seems to be a result of rebranding. Despite this, many chefs and food writers agree that the best Champaran meat is made with Nepali goat, which is known for its superior quality.
For centuries, the people of Maithil, Bhojpuri, Rajbanshi, and Tharu communities have been cooking Katiya mutton. This dish, steeped in tradition, is prepared by slow-cooking the mutton in clay pots over a coal bed. This method is essential to achieve the dish’s rich, smoky flavor.
The transition from Katiya mutton to Champaran meat is a tale of missed branding opportunities. Despite the dish’s origins in Katahariya, the lack of proper marketing has led to its association with Champaran. This shift underscores the importance of recognizing and preserving culinary heritage.
Making Katiya mutton
Below is a detailed recipe for Katiya mutton, intended to serve three people. If you want to make it for six, just double the ingredients.
Ingredients:
• 1 head of garlic, 5-6 pieces
• 50 gm ginger paste
• 2-3 pieces dried red chili
• 1-2 bay leaves
• 4 pieces black pepper
• 2 cloves
• 1 or ½ inch cinnamon stick
• 2 cardamom pods
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 300-400 gm chopped onion
• 1 tablespoon turmeric powder
• 1 tablespoon garam masala
• ½ tablespoon fennel seeds
• Salt to taste
• 500 gm medium-sized mutton pieces
• 5-6 tablespoons mustard oil
• 1 tablespoon butter
Instructions:
Prepare the clay pot. Make sure your pot is of suitable size and has a lid. Immerse it in water for more than 20 minutes.
Season the pot. After soaking, dry the pot slightly by heating and apply a thin layer of mustard oil inside the pot.
Add Aromatics. Pour the garlic and ginger paste into the pot along with the dried red chili.
Add the bay leaf, black pepper, cloves, cinnamon, cardamom, coriander seeds, cumin seeds, chopped onion, turmeric powder, garam masala, fennel seeds, and salt.
Add the Mutton. Drizzle five to six tablespoons of mustard oil over the meat.
Cover the pot with its lid and place it over burnt hot coal. Cook for approximately two hours, stirring the meat two to three times during the cooking process.
While cooking, add a head of garlic and a spoonful of butter to enhance the flavor.
After two hours, remove the lid and check if the meat is tender. If not, cover and cook for another five to10 minutes. Cook uncovered for the last five minutes.
Finally, garnish the dish with fresh green coriander. Serve with salad, pickle, beaten rice, or roti.
The unique preparation method and the distinctive taste of Katiya mutton deserve to be celebrated. As more people discover the rich flavors of this traditional dish, it is crucial to acknowledge its true origins in Katahariya. By doing so, we can ensure that the cultural and culinary heritage of this region is preserved for future generations.
Moving forward, there is a pressing need to re-establish the connection between Katiya mutton and Katahariya. This can be achieved through increased awareness, proper branding, and the celebration of this dish in its true form. By highlighting its authentic origins and the traditional methods of preparation, Katiya mutton can reclaim its rightful place in the culinary world.
In conclusion, while Champaran meat continues to gain popularity, it is essential to remember and honor its roots in Katahariya. The rich history and unique preparation of Katiya mutton make it a dish worth celebrating and preserving. I wish we could rebrand our Katiya mutton and share it with the world.
The author is a UK-based R&D chef
