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The Katari-Gaighat road section of the Madan Bhandari Highway has been obstructed due to a landslide triggered by incessant rainfall near the bridge over the Mauwasi rivulet at Udayapurgadhi Rural Municipality-6.

Deputy Superintendent of Police at the Area Police Office Katari Rabin Karki said that the Katari-Gaighat section of the highway has been fully blocked since the morning today due to the landslide.

"It is raining continuously and works for opening the road by removing landslide debris has been hampered by the incessant rain," he said. The landslide has washed away more than 50 meters of the road.

With the disruption of the road, vehicles coming from east have been diverted towards Bardibas via Gaighat and Lahan while the vehicles coming from west have been diverted from Katari via Mirchaiya of Siraha.

Domestic and international flights have been affected at the Tribhuvan International Airport due to incessant rainfall since Saturday night.

As a result of low visibility, some flights have been diverted and some others canceled, said the TIA General Manager Pratap Babu Tiwari.

The Air India aircraft coming from New Delhi in India has been diverted to Varanasi, and airplanes of the Air China and Sichuan Airlines heading from Tianfu of China to Tianfu. Similarly, flights from Kathmandu to Pokhara and Surkhet have been halted.

Three Kathmandu-Pokhara flights and one Kathmandu-Tumlingtar flight of Buddha Air have been canceled.

According to the Meteorological Forecasting Division, rainfall is predicted to continue until Tuesday.

All the short-distance roads from Hetauda to Kathmandu have been obstructed due to landslides triggered by rains since last night.

The Hetauda-Bhainse-Bhimphedi road section has been obstructed due to a landslide that occurred at a distance of two kilometers from Bhainse Bazaar, according to police.

Similarly, the Kulekhani-Sisneri-Kathmandu road section has been blocked due to mudslide at Bhaludanda of Indrasarovar Rural Municipality-3 in Makawanpur district.

Likewise, the Tribhuvan Highway has also been obstructed by a landslide at Lamidanda area of Bhimphedi-9.

Police have been facing problems to remove the landslide debris as it has been raining continuously, said Inspector Basanta Acharya, Chief at the Makawanpur Traffic Police.

The Kanti Highway also has been blocked due to a landslide at Aanpchaur, Bakaiya Rural Municipality-11.

Police have urged people traveling by vehicle from Hetauda to Kathmandu to use alternative roads.

Meanwhile, the swollen Karra rivulet which flows through Hetauda-4 has inundated the Gardohi area following heavy rains.

The local administration has issued flood warnings in the areas near the brook.

As a Brahmin from the hills, I was raised with certain dietary restrictions during certain holy days. Being told not to eat ‘impure stuff’ only fueled my curiosity and cravings for those forbidden foods. One such dish that I used to avoid as a Brahmin was Pani Roti.

However, as I delved deeper into the culinary world, I came to realize the significance and hidden treasures of Pani Roti. Many people jokingly referred to it as the ‘Bahun ko pasta’—the Brahmin version of pasta, made with vegetables but without garlic. Yet, as I expanded my knowledge of different cultures and cuisines, I discovered that Pani Roti was closely related to Thenthuk, a Tibetan hand-pulled noodle soup.

Pani Roti is primarily prepared during Ekadasi, the eleventh lunar day of each of the two lunar phases in a Vedic calendar month. On these days, fasting is observed, and food items like rice, dal, cereal grains, onion, and garlic are avoided. Some devotees consume only fruits or fast without consuming anything. In the hills of Nepal, where food scarcity has been a persistent issue, fasting is not mandatory, and Pani Roti is prepared on two significant Ekadashis called ‘Thuli Ekadashi,’ which includes Harishayani Ekadashi and Haribodhini Ekadashi.

The name ‘Pani Roti’ can be translated to ‘bread in water’ in English, but it goes beyond its simple literal meaning. Pani Roti is a traditional Nepali cuisine that is not only a simple dish but also a nutritious and flavorful one. Unlike many festival dishes that require several accompanying dishes, Pani Roti stands as a complete and satisfying meal.

The preparation of Pani Roti involves cooking wheat flour dough balls in a pressure cooker along with curry made from vegetables like leaves (karkalo ko paat), the young stalks (gaaba or gaava), and the taro tubers or corms (pidhaalu) of taro plant or unripe pumpkin, complemented by the addition of greens. This delightful combination of wheat flour balls and vegetable curry provides sustenance for an extended period, making it an ideal choice for Nepali villagers engaged in extensive farming work with limited time for cooking.

In contrast, Thenthuk, originating from Tibetan cuisine, is a versatile and heartwarming soup commonly found in the streets of Kathmandu, especially in Tibetan restaurants and small eateries. Thenthuk, also known as hand-pulled noodle soup or thukpa, is a delightful and nutritious dish popular in Amdo, Tibet, where it is often served as a comforting lunch or dinner option.

The main components of Thenthuk include wheat flour dough, mixed vegetables, and tender Himalayan goat (Chyangra), mutton, or yak meat. The adaptability of Thenthuk allows for modern variations like Vegetable Thenthuk to cater to vegetarians and those seeking a lighter option. By incorporating seasonal and local vegetables, Vegetable Thenthuk remains fresh, vibrant, and brimming with flavors.

The clear vegetable broth in Thenthuk allows the natural tastes of the vegetables to shine through, creating a light and healthy option suitable for any time of day. Whether enjoyed as a nourishing lunch or a comforting dinner, Thenthuk provides the necessary sustenance to keep individuals energized without feeling overly heavy or indulgent.

Both Pani Roti and Thenthuk embody the essence of Nepali and Tibetan comfort cuisine. These dishes carry cultural significance, evoke nostalgia, and offer heartwarming flavors and nutrition. Pani Roti and Thenthuk showcase the beauty of traditional cooking methods, the use of seasonal and local ingredients, and the power of culinary heritage in bringing families and communities together.

In a culinary landscape that often emphasizes novelty and innovation, it’s essential to celebrate and preserve the unique flavors and cultural heritage embedded in dishes like Pani Roti and Thenthuk. These traditional delicacies offer more than just sustenance; they are a reflection of our history, values, and the essence of what it means to share a meal with loved ones.

As we savor the simplicity and depth of flavors found in Pani Roti and Thenthuk, let us celebrate the culinary treasures that connect us to our roots and enrich our lives. As we gather around the table to enjoy these cherished dishes, let us also take a moment to appreciate the elders in our families who pass down these recipes, keeping the flame of tradition alive for future generations to enjoy.

In this rainy season, you can enjoy the warmth and spice of Pani Roti or Thenthuk, comforting your body and soul. For those in (or, from) Dharan, you can even compare your version of veg Thukpa with Pani Roti and Thenthuk and savor the unique delights of each dish.

As we embrace the legacy of Pani Roti and Thenthuk, let us remember that food is not just a means of sustenance, it’s a gateway to our culture, heritage, and memories that bind us together as a community. Let us cherish and celebrate these comfort cuisines that have been an integral part of our lives, connecting us to our past and infusing warmth into our present.

The author is a UK-based R&D chef