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The high mountain regions of Dolakha, including Kalinchowk, Shailung, Cherdung, and Kharidhunga, where snowfall typically begins in early October, are turning black. Snow has not fallen in these mountains for the past four years, and there is no forecast of snowfall in the upper regions or winter rain in the lower regions, even as February approaches.

Farmers in Dolakha’s highlands, who rely on snowmelt for irrigation after planting potatoes, are growing increasingly anxious. The lack of winter rain threatens to reduce potato yields. Dolakha, a district that encompasses both mountains and hills, is home to Gaurishankar Mountain, which rises from an altitude of 762 meters to 7,134 meters above sea level. Once covered in white, it is now darkening. The district has 40 mountains, both large and small.

Climate change has not only affected the Himalayas but also human life and wildlife. Farmers, particularly those engaged in large-scale potato cultivation across 3,200 hectares in Dolakha’s nine local levels, are struggling due to the absence of snow. Shailung Rural Municipality is the district’s largest producer of potatoes.

“January has ended, but there is still no rain. What can we do? We planted fewer potatoes, and now they are on the verge of drying up due to a lack of moisture,” lamented Bishal Shrestha, a farmer from Shailung. “Fertile lands can sustain some growth, but without rain, even those will suffer, and potato production will decline.” Most farmers in Shailung rely on potato farming as their primary livelihood.  

The absence of snowfall by the end of Magh has heightened concerns among Dolakha’s farmers. Locals are disheartened by the decreasing rainfall. In the past, the upper hills of Dolakha were blanketed in snow during winter, but now even the Himalayas remain barren, with their once-white peaks turning black.

The highlands of Dolakha, which were once cold at this time of year, are experiencing unusual warmth. In Charikot, the district headquarters, temperatures have already risen. Glaciers are melting at an alarming rate, and locals have been experiencing the direct effects of climate change for years. “When it snows, farming becomes easier, and production increases. Crops like potatoes, wheat, and millet thrive with snow, eliminating the need for separate irrigation,” said Shrestha.

Snowfall, which was once visible from November to February, has dwindled in recent years, with locals witnessing firsthand the consequences of climate change. The timing of snowfall has become unpredictable, and concerns are mounting over its impact on tourism.

Hotel entrepreneur Hari Oli noted that snowfall once brought a surge of tourists to Dolakha. “Three to four years ago, a significant number of visitors came to play in the snow in December. Hotels in Charikot and Kalinchowk used to be fully booked. Now, with no snow, tourism has plummeted,” he said.

Climate change is affecting not just the Himalayas but also farmers, businesses, wildlife, flowers, red-bellied trees, human life, and birds. Rain and snow no longer follow seasonal patterns, and even forest flowers are blooming out of season. The once-vibrant slopes are now dry, and the region’s natural beauty is fading.

The gradual decline of snowfall poses a long-term threat to native crops, flora, fauna, and birds, while also negatively impacting the tourism sector. Climate change—driven by human activities such as excessive resource exploitation, high energy consumption, and industrialization, as well as natural disasters like fires, earthquakes, and volcanic eruptions—has disrupted every aspect of life. However, if human-induced environmental damage is curbed, the effects of climate change may still be mitigated.

The Meteorological Forecasting Division has said that there will be no rainfall in Kathmandu Valley for the next three days.

The country is currently under the influence of a westerly low-pressure system and hence the weather will remain partly to generally cloudy in Bagmati, Gandaki, Lumbini and Karnali Provinces today. The weather will remain clear in the rest of the country.

In addition, there is fog in some places in the Tarai of the country.

According to the division, the weather will be partly to generally cloudy in the hilly parts of the country this afternoon while the rest of the country will remain clear.

There is a possibility of light snowfall in some places in the high hilly and mountainous parts of Karnali and Sudurpaschim Provinces and in one or two places in the high hilly and mountainous parts of Bagmati and Gandaki Provinces.

Tonight, the weather will be partly cloudy in the hilly parts and clear in the rest of the country. There is a possibility of light snowfall in one or two places in the high hilly and mountainous parts of Koshi, Gandaki, Karnali and Sudurpaschim Provinces.

Meanwhile, according to the department's meteorologist Binu Maharjan, there is no possibility of rain in the Kathmandu Valley for the next three days, but the weather will be partly cloudy.

The minimum temperature in Kathmandu this morning was 8.6 degrees Celsius and the maximum temperature will remain between 21 and 23 degrees Celsius.

The Embassy of Nepal in Muscat, Oman has officially started to issue labor permits to Nepali workers who are legally working in Oman and have not got such permits from Nepal.

It was the first live enrollment for legalization of labor permits in foreign countries which started on January 31, 2025 in Salalah, Oman.

The provision of legalization of labor permits from the Embassy itself is expected to greatly facilitate Nepali workers to receive several benefits as per the policy of the Government of Nepal, according to a statement issued on Tuesday by the Embassy.

Ambassador of Nepal to the Sultanate of Oman Dornath Aryal expressed confidence that the legalization of labor permit service would greatly help Nepali workers of this kind to take several benefits. 

The Ambassador also highlighted the importance of the social security fund, remittance flow through legal channels and requested to strictly follow the rules, regulations, tradition, culture of the host country.

On the occasion, Director General of the Department of Foreign Employment, Surya Bahadur Khatri congratulated everyone on the first-ever legalization of labor permits provided by the Embassy abroad and shed light on its significance.

The Nepali Workers present at the event expressed their happiness as the Embassy regularly provides services such as passport renewal, legalization of labor permit, and various other services in Salalah itself, located about 1100 kilometers from Muscat.

Representatives from the Nepali Social Club, volunteers, and Nepali associations actively participated and supported the program.

Nepali workers, who are currently working in companies in Oman without obtaining labor permits from Nepal, can now obtain labor permits at the Embassy of Nepal in Muscat.

For the legalization of labor permits, workers need to create their profile through the FEIMS system, upload documents, submit an online application and thereafter, they must appear in person at the Embassy for biometrics.

Rayo ko saag, or mustard greens, is more than just a leafy vegetable in Nepal. It’s a cultural icon, a nutritional powerhouse, and a symbol of Nepali identity. From traditional dishes like gundruk to modern green smoothies, this humble green continues to evolve while maintaining its timeless significance. Its ability to nourish both body and soul ensures that rayo ko saag will remain an essential part of Nepali cuisine for generations to come.

A staple of Nepali cuisine

Nepali cuisine is deeply connected to the land, relying on ingredients that have sustained its people for centuries. Among these, rayo ko saag (Brassica juncea) holds a special place in the hearts and kitchens of Nepali people. This vibrant, nutrient-rich vegetable is an integral part of the country’s culinary heritage, enjoyed across all communities and regions.

Nutritional and health benefits

Rayo ko saag is not only delicious but also packed with essential nutrients, making it a staple in the Nepali diet. 

It’s high in Vitamin A, C, and K, which support vision, immunity, and bone health. It also contains folate, calcium, potassium, and magnesium for overall well-being. It contains beta-carotene, lutein, and zeaxanthin, which combat oxidative stress and reduce the risk of chronic diseases.

Its high fiber content aids digestion and helps detoxify the body. The potassium in rayo ko saag helps regulate blood pressure, while its omega-3 fatty acids promote cardiovascular health. It contains glucosinolates, known for their anti-inflammatory and cancer-preventive properties.

Vitamin K and calcium contribute to strong bones, reducing the risk of osteoporosis. Its high vitamin C content strengthens the immune system. Antioxidants in the greens help maintain healthy skin and slow the aging process.

Culinary uses

Rayo ko saag is a key component of Nepali meals, often served alongside the national dish, daal bhat tarkari (lentils, rice, and vegetables). Its versatility allows it to be used in various traditional and modern dishes.

Stir-fried with garlic, ginger, and chilies, this simple dish is a staple in Nepali households. Fermented and dried mustard greens are turned into gundruk, a traditional preserved food that adds a tangy flavor to soups and curries. 

It’s combined with potatoes, lentils, or other vegetables for hearty side dishes. Young mustard greens are pickled with spices and oil for a flavorful condiment. Saag paneer is a fusion dish where mustard greens are cooked with cottage cheese and spices, perfect for special occasions.

Rayo ko saag is now blended into green smoothies for a nutrient boost. Deep-fried mustard greens in chickpea batter make a crispy and flavorful snack. The greens are also blended into creamy soups or added to broths for extra nutrition. Mustard greens are being incorporated into global cuisines, from pasta to stir-fries.

Cultivation and sustainability

Rayo ko saag is a hardy, cool-season crop that thrives in various climates and soil types, making it popular for home gardens and commercial farming. It prefers well-drained, fertile soil with a pH of 6.0 to 7.5 and thrives in cool temperatures and tolerates frost, making it ideal for Nepal’s mountainous regions.

It’s best grown in autumn and winter but can be cultivated year-round in temperate climates. It requires regular watering, weeding, and protection from pests like aphids and caterpillars.

While rayo ko saag is traditionally a seasonal vegetable, advancements in agriculture have enabled year-round cultivation in greenhouses and controlled environments. However, its flavor is most robust when grown in cooler temperatures, making winter the ideal season for enjoying this green.

Comparison with other greens

Though rayo ko saag is a beloved staple, Nepali cuisine also includes other nutritious greens. Chamsur ko saag (garden cress) is rich in iron and vitamin C. It has a peppery flavor but it’s less common outside Nepal. Watercress shares similar health benefits but lacks the distinct earthy taste of mustard greens. Spinach and kale are popular globally, but their taste and texture differ from rayo ko saag, offering variety but less authenticity in traditional Nepali dishes.

The essence of rayo ko saag

For me, rayo ko saag is a symbol of home and heritage. Its presence in daily meals connects families to their roots and traditions. For those living abroad, the aroma of freshly cooked rayo ko saag evokes memories of childhood and family gatherings.

Though primarily associated with Nepal, rayo ko saag is gaining global recognition for its health benefits and versatility. Ethnic grocery stores in countries with large Nepali communities often stock mustard greens, allowing the diaspora to stay connected to their culinary heritage.

Rayo ko saag is a timeless treasure in Nepali cuisine. Its nutritional value, cultural significance, and culinary versatility ensure its place in Nepali households for generations to come. Whether served traditionally or innovatively, this beloved green continues to be a symbol of health, heritage, and home.

The author is a London-based R&D chef