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Wildfires driven by strong winds have devastated parts of South Korea’s southern regions, killing at least 19 people, destroying more than 200 structures, and forcing 27,000 people to evacuate, Alzajeera reported.

A helicopter pilot was among those killed on Wednesday when his aircraft crashed while attempting to stop fires in Uiseong, one of the worst-hit locations, according to officials.

The wildfires, which began last Friday, have devoured 43,330 acres (17,535 hectares) of land, destroying a historic Buddhist temple as well as houses, industries, automobiles, and other property, according to Alzajeera.

The government's emergency response centre reports that nineteen individuals have been hurt.

Observers claim that, the present wildfires are the third-largest in South Korean history in terms of land use.
 

As the implementation of the Supreme Court’s decision on the expansion of Birgunj’s highway progresses, homeowners and traders along the main road have begun protesting against it. On March 12, the Supreme Court ruled in favor of the Road Department’s plan to widen the main road from Gandak Chowk to Miteri Bridge via Murali, Ghantaghar, Maisthan, Adarshnagar, Chhapakaiya, and Birgunj Customs. The expansion, covering 25 meters on both sides, falls under the Tribhuvan Highway.

To enforce this decision, the Road Division Office, Hetauda, ​​directed the Survey Office, Birgunj, on March 22 to demarcate the designated area for expansion. Additionally, in a meeting on March 19, initiated by Birgunj Metropolitan City, government office heads along the main road pledged to remove their structures immediately. However, as soon as implementation began, affected homeowners and traders started protesting. They demand that the government compensate them for their properties if the expansion proceeds.

Jawahar Prasad Gupta, coordinator of the Birgunj Bachau Sangharsha Committee, announced that the Birgunj market would be closed on Thursday morning until noon. He added that homeowners and traders would gather at Adarshnagar Chowk at 10 am, march to the District Administration Office in Parsa, and submit a memorandum to the Prime Minister through the Chief District Officer.

A meeting of affected homeowners and traders has been scheduled for Wednesday at Ranisati Athi Sadan, where further protest plans will be decided. Gupta, also the ward chairman of Birgunj-9, stated, “We want development, but not at the cost of making us homeless.” He argued that expanding the main road by 25 meters on each side is unnecessary, as alternative roads, including bypass and inner bypass routes, already exist. According to him, the expansion would displace over 1,100 homeowners and disrupt businesses operating in the affected buildings.

Arvind Gupta, a homeowner in Murali, criticized the decision’s execution, stating, “The full text of the Supreme Court’s verdict has not been released, yet authorities are using fear tactics against homeowners and traders.” He vowed to continue protesting, saying, “We will take to the streets, no matter the consequences.” He further argued that many streets in Birgunj lack adequate space for fire engines and ambulances, yet the focus remains on demolishing the main road, which he believes would erase the city’s history and character. “If the expansion goes through, Birgunj will lose its identity,” he added.

The road widening project has faced resistance for three decades. In 2012, affected homeowners sought legal action after the government ordered the removal of structures in the designated area. In 2019, residents—including Laxman Sah Rauniyar, Birendra Kumar Sanghai, Rajkumari Devi Tulsyan, Bharatsah Rauniyar, and Sudhir Kumar Barnawal—filed a writ petition in the Supreme Court, demanding cancellation of the project, compensation, and an alternative route. After 27 hearings, on March 12, a joint bench of Justices Binod Sharma and Mahesh Sharma Poudel dismissed the petition, ruling in favor of the government.

Police have arrested Umesh Prasad Jayaswal, owner of the Shivanagar-based Ananda Hospital, after he was found operating the health facility against the set standard.

A few days ago, Madhes Pradesh Chief Minister Satish Kumar Singh had ordered the closure of the hospital after it was found not meeting the set standard during the inspection.

However, Jayaswal continued his fraudulent business by admitting new patients, disobeying the Chief Minister's order.

The hospital was found to have lacked standard doctors, equipment, and infrastructure, SP Dilip Ghimire, Chief at the District Police Office, Rautahat, informed.

He said that police arrested him today after receiving information that Jayaswal was operating the hospital illegally and even charging high fees.

DSP Dilip Kumar Raya, spokesperson at the District Police Office, Rautahat, said that investigation into the incident is underway.

Ghiyasuddin Tughlaq, the founder of the Tughlaq dynasty in India, heard about Simraungarh, a flourishing settlement deep inside the jungle. While returning from Bengal, he ordered his army to conquer it. The last king of the Karnata dynasty, Harisingh Dev, didn’t attempt to resist. Upon hearing of the approaching Tughlaq army, he abandoned the fort and fled, carrying his goddess, Tulja Bhawani, with him.

Sometime in 1324, while escaping northward, his army grew hungry. The goddess Tulja Bhawani instructed them to eat the first animal they saw in the morning, which happened to be a water buffalo. Later, Harisingh Dev’s dynasty ruled the Kathmandu Valley, integrating and establishing Newar culture.

This is the story we often hear about how the water buffalo became a staple in Nepali cuisine.

According to Bikram Vaidya, a renowned US-based chef, researcher, and writer, Harisingh Dev’s ancestors came from southern India, where the tradition of sacrificing water buffalo and consuming its meat was already well established. He suggests that they brought this practice with them. For over 2,000 years, water buffalo has remained the most prized and primary source of protein for the Newar people.

Throughout the history of the Indian subcontinent, the water buffalo has held deep cultural and ritualistic importance. Archaeological evidence from the Harappan civilization (dating back 5,000 years) depicts the sacrifice of water buffalo, highlighting its role in both sustenance and spirituality. This practice spread across regions, taking on unique expressions among different communities, including the Newars.

The tradition of eating buffalo meat, popularly known as ‘buff’, is also linked to the Mahesh Pal dynasty, which ruled parts of the Kathmandu Valley. Historical accounts suggest that buffalo meat consumption was institutionalized during their reign to promote sustainable food practices. Male buffaloes, which were not useful for dairy production, became a primary source of meat, ensuring that no part of the animal went to waste.

During the Malla dynasty (12th to 18th centuries), the Newars flourished as a community deeply engaged in trade, art, and culture. The Malla kings’ patronage of festivals and rituals reinforced the role of water buffalo in religious offerings. Male buffaloes, in particular, were used in sacrificial ceremonies during major festivals such as Dashain, Indra Jatra, and Pachali Bhairav Jatra. This tradition continues today, symbolizing the connection between the buffalo and divine appeasement.

This philosophy aligns with the modern ‘nose-to-tail’ culinary movement, which emphasizes using every part of an animal. For the Newars, this approach was both practical and celebratory. Each organ and cut of the buffalo was transformed into a delicacy, enriching their cuisine with a diverse range of flavors and textures.

According to Bikram Vaidya, when animals are slaughtered during special occasions, over 30 different dishes are prepared using various parts of the buffalo. Newar cuisine exemplifies the principle of zero waste, ensuring that every part of the male buffalo is utilized. Here is a glimpse into some of the most remarkable buffalo dishes in Newar cuisine:

• Nhyapu (Buffalo Brain): A delicacy cooked with spices, creating a creamy and rich dish.
• Tisya (Buffalo Meat): Tender cuts cooked in a variety of ways, from grilling to stewing.
• Mye (Buffalo Tongue): Marinated and grilled, valued for its chewy texture.
• Swan (Buffalo Lungs): Often stuffed and fried, showcasing innovative cooking techniques.
• Sapumhicha: A celebrated dish of buffalo tripe stuffed with bone marrow and then fried.
• Go (Stomach): Cooked in curries or stir-fried with spices.
• Sen (Buffalo Liver): Prepared with mustard oil and garlic for a rich flavor.
• Hi (Blood): Coagulated and spiced to create a savory dish.
• Chwahi (White Blood): Another unique preparation of buffalo blood.
• Dayekagu La (Cooked Meat): A staple in every feast, featuring richly spiced buffalo meat.
• Takha La (Jellied Meat): A winter delicacy made by slow-cooking meat and allowing it to set into a jelly.
• Sanya Khuna: A spiced, jelly-like preparation made from buffalo soup.
• Haku Chhwela: Smoky grilled meat marinated in spices.
• Mana Chhwela: Boiled and marinated buffalo meat.
• Bhutan: Stir-fried intestines, a crunchy and flavorful dish.
• Chhyala (Head Meat): A flavorful preparation using meat from the buffalo’s head.
• Mikha (Eyes): Cooked and spiced, exemplifying the true nose-to-tail philosophy.
• Bosyanndra (Blood-Filled Intestine): A sausage-like preparation made with seasoned blood.
• Kachila (Raw Meat): Seasoned raw minced meat, often served with toasted flatbread.
• Chyakula: A unique dish made from specific cuts of buffalo.
• Khaya Chhwela (Chicken Chhwela): An adaptation using chicken.
• Nyaya Chhwela (Fish Chhwela): A version made with fish, adding diversity to the spread.
• Jan La (Back Meat): A prized cut prepared with care.
• Takula (Large Cuts): Often slow-cooked for a tender texture.
• Twanang: Another specialty cut prepared in traditional ways.
• Hyakula: A key part of the feast, highlighting specific cuts.
• Nhyepang (Tail): Cooked with spices for a chewy delight.
• Sapu (Tripe): Used in various dishes, often paired with spicy sauces.
• Amphi Chhyala: Meat prepared using a unique method involving aged spices.
• Kaa Kwa (Meatball): Meatballs made from buffalo meat and herbs.

When I set out to discuss buffalo dishes in Newar cuisine, I knew my knowledge and language skills were limited. Additionally, I haven’t tasted many of the dishes I have described here. However, as American writer Maya Angelou once said:Do the best you can until you know better. Then when you know better, do better. With this in mind, I have made an attempt, and I encourage young Nepali food lovers and food scientists to document and preserve the rich variety of buffalo dishes in Newar cuisine.

The author is a London-based R&D chef