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President Ram Chandra Paudel attended a special ceremony organized by the Nepal Army (NA) to mark Mahashivaratri and the 261st NA Day today.

During the event, the President observed the feu-de-joie and NA skill shows and performances. A contingent of NA presented a guard of honor to the Head of State, who also serves as the Supreme Commander of the NA.

The President laid a wreath at the NA memorial in Tundikhel. The NA celebrates its establishment in conjunction with the Shivaratri festival, which marks the birthday of Lord Shiva. According to Vedic beliefs, Shiva symbolizes peace and security.

As part of the celebrations, President Paudel also launched the annual magazine "Sipahi-2081 BS," published by the NA Directorate of Public Relations and Information.

Additionally, President Paudel presented prizes to Major Jaganath Danai and Corporal Mitra Bahadur Rana Magar, who secured first and second place, respectively, in the 'free fall jump' competition. He also presented "Tokens of Remembrance" to the chiefs of military squads from India, the UK, and the US, who performed band displays during the event.

Before this, Skyhooks Army Aviation Services displayed banners, and an army helicopter showered flower petals on the occasion, also displaying a banner reading ‘Sena Diwas-2081 (Army Day-2025)’.

Nepal Army soldiers performed celebratory rifle and artillery fire, including volley and individual rifle shots. The event featured floats showcasing traditional army costumes, along with music and dance ensembles. Various vehicles, equipment, and arms used by the Nepal Army in peacekeeping missions were also displayed.

Other highlights included demonstrations of various military skills, such as free fall jumps, cultural dances to patriotic songs, group demonstrations (including Aikido, Military Aggressive Skills, Taekwondo, Khukuri Drill, Judo, and the Shoot to Kill Drill), and the Shiva Tandav Dance. Soldiers also formed the NA insignia, a hexagon with a trident and pellet drum, along with the map of Nepal.

Vice President Ram Sahaya Prasad Yadav, Prime Minister KP Sharma Oli, Chief Justice Prakash Man Singh Raut, Speaker Devraj Ghimire, and National Assembly (NA) Chair Narayana Prasad Dahal were among the dignitaries attending the celebration.

Other attendees included deputy prime ministers, ministers, lawmakers, heads and office-bearers of constitutional bodies, senior government officials, chiefs of security agencies, representatives from Nepal-based diplomatic missions, and distinguished personalities from various walks of life.

Former Army Chiefs from India-- Joginder Jaswant Singh, Deepak Kapoor, Dr Vijay Kumar Singh, Dalbir Singh Suhag, Manoj Mukund Naravane and Manoj Pandey-- also attended the special event at the invitation of the NA Directorate.

The celebrations were broadcast live by various media, including the Nepal Television.

If anyone asked me, even in a dream, what my favorite spice is, my answer would always be fenugreek—methi dana, the methi seed. Perhaps it’s because it was my mother’s favorite spice. She never claimed methi as her favorite spice, but she used it to temper almost every curry, pickle, and achar she prepared. She would add methi when soaking rice for sel roti, Nepal’s favorite snack, shared by all 128 communities across the country.

One particular memory stands out: She used to prepare a summer drink called ‘misri kada.’ She soaked methi seeds overnight with rock sugar (misri) and strained the mixture to create a refreshing morning drink. This simple concoction helped us stay cool during the scorching summer heat. Methi’s magic was also evident in the western parts of Nepal, where dishes like the famous ‘chukani’ were always tempered with methi seeds, just like Kathmandu Valley’s renowned ‘choila’.

As a 44-year-old Nepal-born British chef, my current aim is to distinguish Nepali cuisine from other South Asian cuisines and establish its unique identity on the global food map. I believe methi will play a central role in this endeavor. While Indian and other South Asian kitchens often use cumin or mustard seeds for tempering, Nepali kitchens rely on methi dana. Did you know that the dominant flavor in India’s best butter chicken and the UK’s favorite chicken tikka masala comes from methi leaves? 

Methi’s origins can be traced back over 4,000 years to the fertile crescent region, where it was first cultivated in ancient Mesopotamia. Historical texts and archaeological evidence suggest that the Egyptians used methi as part of their embalming processes and as a flavoring agent in their bread. Its journey from the Middle East to the Indian subcontinent was facilitated by ancient trade routes. By the time methi reached Indian shores, it had already become integral to Ayurvedic medicine and Indian cuisine.

In India, the seeds (methi dana) and leaves (fresh methi or kasuri methi) are used in a variety of dishes. Methi seeds are small, golden-brown, and hard, with a slightly bitter taste that mellows and deepens when roasted or cooked. The leaves, on the other hand, are fresh, green, and aromatic, lending a unique flavor to curries, breads, and stir-fries.

One of the reasons methi is so revered in Indian cuisine is its versatility. Methi seeds are a common component of spice blends such as panch phoron and sambar powder. They add a distinct bitterness that balances the richness of curries. Fresh methi leaves are kneaded into dough to make methi parathas, theplas, and naans. The leaves impart an earthy aroma and flavor that make these breads unique. Methi seeds are often added to Indian pickles, where their bitterness cuts through the tangy, spicy, and oily flavors. Perhaps one of the most interesting uses of methi is its addition to dosa batter, a South Indian staple made from fermented rice and lentils.

Methi’s unique ability to enhance flavor can be attributed to its complex chemical composition. The seeds contain compounds such as sotolone, which gives methi its characteristic maple syrup-like aroma, and trigonelline, which contributes to its bitterness. When methi seeds are roasted, these compounds undergo chemical transformations that release nutty, caramel-like notes.

In culinary science, methi acts as a flavor enhancer because it provides balance and depth to dishes. Bitterness, when used in moderation, can counteract excessive sweetness or acidity in a dish, creating a harmonious flavor profile. This is why methi is often paired with rich and spicy foods—its bitterness provides a necessary contrast that enhances the overall eating experience.

The addition of methi seeds to dosa batter is a centuries-old practice rooted in both science and tradition. Methi seeds contain galactomannan, a natural gum that aids in fermentation. When soaked and ground with rice and lentils, it promotes the growth of beneficial bacteria, leading to a light, airy batter that yields crispy dosas. The mucilaginous (slimy) property of methi seeds improves the batter’s viscosity, ensuring even spreading on the griddle and resulting in dosas with the perfect texture. The subtle bitterness of methi offsets the sourness of the fermented batter, creating a nuanced flavor profile that elevates the dosa’s taste.

Methi’s journey doesn’t end in India. It continues to be a cornerstone of Nepali cuisine. In Nepal, methi seeds are known as ‘methi dana,’ and they hold a special place in traditional cooking and rituals. Fresh methi leaves, often referred to as ‘saag,’ are widely consumed in curries and stir-fries.

One of the most iconic uses of methi seeds in Nepal is in the preparation of ‘achaar’ (pickle). Methi is dry-roasted and ground into a powder, which is then mixed with mustard oil, chili, and other spices to create tangy and spicy pickles that are a staple in every Nepali household.

Methi is also an essential ingredient in ‘gundruk ko jhol,’ a traditional soup made from fermented leafy greens. The bitterness of methi seeds complements the sourness of the gundruk, creating a dish that is as nutritious as it is flavorful.

What sets Nepal apart in its use of methi is its emphasis on the ingredient’s medicinal properties. In many rural areas, methi seeds are chewed raw or soaked overnight in water to treat digestive issues, joint pain, and hormonal imbalances. The traditional belief that food is medicine is deeply ingrained in Nepali culture, and methi epitomizes this philosophy.

Furthermore, methi is a key ingredient in ‘sel roti,’ a traditional Nepali rice flour doughnut. A pinch of methi powder is added to the batter to enhance the flavor and balance the sweetness of this festive treat.

Methi’s journey from ancient Mesopotamia to South Asia has been marked by its unparalleled ability to enhance flavor, promote health, and adapt to a variety of culinary traditions. By celebrating this humble yet extraordinary spice, we not only enrich our meals but also honor the culinary wisdom of our ancestors.

The author is a London-based R&D chef

The reconstruction of the BP Highway (Banepa-Sindhuli-Bardibas) remains stalled, five months after floods and landslides in the Roshi Khola and Sunkoshi rivers severely damaged the Khurkot-Dhulikhel section in September. The delay is attributed to a lack of budget assurance. A technical study estimates the reconstruction cost at approximately Rs 10bn. Of the 12-kilometer stretch from Chowkidanda in Namobuddha, Kavrepalanchok, to Kaldhunga in Roshi Rural Municipality, eight kilometers were completely destroyed. Additionally, the road from Nepalthok to Aapghari in Sindhuli sustained significant damage.

Temporary tracks and diversions have been constructed, but traffic remains difficult. Locals fear that without immediate reconstruction and a permanent track, the highway will become impassable during the upcoming monsoon.

Sindhuli MP Rajan Dahal has urged the government to start rebuilding the Khurkot-Nepalthok and Nepalthok-Bhakundebensi sections. “Even after five months, no reconstruction has begun. If the permanent track is not built soon, the highway will be completely blocked in the monsoon,” he warned.

The BP Highway is a vital route, carrying over 10,000 vehicles daily and serving as the shortest link between eastern Nepal, the central Terai, and Kathmandu. MP Dahal stressed the need for urgent reconstruction or at least a permanent diversion to ensure its operability during the monsoon. Similarly, Shyam Kumar Ghimire, chief whip of the ruling Nepali Congress and Sindhuli MP, has also called for immediate action. He recently raised the issue with Home Minister Ramesh Lekhak at a program in Sindhuli Mardhi, urging the government to allocate funds.

Last Tuesday, the Ministry of Finance reportedly approved Rs 8.5bn for the highway’s reconstruction. However, the Ministry of Physical Infrastructure and Transport has yet to move forward with the process. The government has sought Japan’s assistance, and the Japan International Cooperation Agency (JICA) has conducted a feasibility study. While JICA has shown a positive stance, no final decision has been made. A source from the Department of Roads stated that the contract for permanent reconstruction will be awarded only after Japan’s confirmation.

Currently, traffic is being routed via a temporary track along the Roshi River. The journey, which previously took four hours on the 160-kilometer highway, now takes over eight hours due to poor road conditions. Transport entrepreneur Dipendra Karki reported enduring long traffic jams and excessive dust on the temporary route. Sindhuli Police Chief Govinda Raj Kafle stated that, due to the risk of dry landslides, traffic is prohibited from 6 pm to early morning. “We have restricted night-time travel to minimize risks,” he said.

The BP Highway, which suffered collapses at multiple points during the 2015 earthquake, was further damaged by this year’s floods and landslides. Uncertainty looms over its reconstruction timeline. Originally built with Japanese support, the highway was completed on 3 July 2015, and handed over to the Nepal government. While JICA estimated the original construction cost at Rs 350m per kilometer, the current reconstruction is projected to cost Rs 1bn per kilometer.

Nepali Hindus are observing the Mahashivaratri festival by offering prayer to and worshiping Lord Shiva today, on Fagun Krishna Chaturdashi (the fourth day of the waning moon in the month of Phagun), as per the lunar calendar.

According to the Nepal Calendar Determination Committee, Brahma took the form of Shiva at the midnight of Krishna Chaturdashi of Fagun. So, this day is observed with prayers, pooja, and visits to Lord Shiva's shrines. Hindus believe that the observation of the Mahashivaratri brings peace and prosperity to one's life.

From early morning today, devotees take baths in rivers and ponds, visit Lord Shiva's shrines, and pay homage.

The day is regarded as the favorite day of Lord Shiva, who is believed to bring happiness to the hearts of those living in difficulty.

Some observe fasting on the day and the night is observed with a vigil (jagram), celebrating Shiva.

People also make fire at home, on public squares, and at temples, chant hymns, and take prasad on occasion.

Classical dances are performed at Kailashkut and Kirateshwor of the Pashupati area in Kathmandu.

The Pashupatinath Temple in Kathmandu is thronged by devotees from across the country and neighboring India.

Meanwhile, Pashupati Area Development Trust (PADT) has made special arrangements to facilitate the visitors.