Submit your Article

The Department of Drug Administration (DDA) has instructed not to operate online pharmacies.

Director General of the Department, Narayan Prasad Dhakal, said that he ordered disclosure of online pharmacies after the online pharmacies were found to sell medicines through false and misleading advertising.

According to Dhakal, no pharmacies had obtained permits from the Department for running online pharmacies so far and drugs were being sold illegally offering discounts in the name of online pharmacies through social networking sites.

He explained that drugs were being sold in the name of online pharmacies with deceptive marketing gimmicks. The Drugs Act-2034 BS's Clause 19 mandates that there should not be false and misleading advertising of the medicines.

With the increasing internet penetration, access to smartphones and usage of new media, digital contents too have proliferated. In Nepal as well the social media platforms have established their presence and content creators representing an array of interests and expertise are creating and sharing their digital content, one of them being podcasts.

Although there are a plethora of podcasts being broadcast in Nepal, most of them are targeted to local audiences, covering local people and issues. None of these podcasts have attempted to rise in the global space bringing global thought leaders in their programs. One exception,however, is ‘Ink & Insights with Sumit Sharma Sameer’ that hosts interaction with global thought leaders as well as Nepali entrepreneurs and ambassadors from various sectors in Nepal.

The podcast is unique in the sense that it aims to elevate Nepali podcasts at the global stage as a credible space for interaction and deliberations inviting global celebrities and leaders in the program. It is also elevating Nepal’s image and connecting Nepal’s entrepreneurs and experts from diverse fields, such as business, cinema, art, literature, to the global audience.

As per the host, Sumit Sharma Sameer, the podcast publishes conversations weekly. The podcast has covered conversations with renowned speakers like globally renowned Pulitzer-prize winning author, Kai Bird; advisor to the current PM of India Narendra Modi, Sanjeev Sanyal; globally renowned philosopher, Peter Adamson; Nobel Laureate Sir Richard J. Roberts. The last episode of the podcast featured Canadian economist Jack Mintz where Mintz shared his ideas about Canada's economic policy, global economy, government intervention in shaping the economy during crisis, globalization and its impact etc.

Podcast with Nobel Laureate Sir Richard J. Roberts was equally insightful and to listen from Nepal with the host being Nepali is definitely a great feeling. In the interaction, host Sameer conversed on issues like human relationship with bacteria, experiences of winning the Nobel Prize, Sir Robert’s research approach, misconceptions about medicine, global challenges and the future of molecular biology.

Podcaster Sumit Sharma Sameer is an award-winning author. He is the recipient of KLF Book Award 2022 for his debut fiction, ‘Wake Up Ali…Wake Up Now’. He is a political analyst and commentator of Nepali and South Asian politics. He is a graduate of the London School of Economics and Political Science, UK and the Queen’s University, Canada.

The number of tuberculosis patients is on an increasing trend in Karnali Province.

As many as 903 new TB patients were recorded in the 10 districts of the province in the eight months of the current fiscal year, according to the Public Health Office Surkhet.

One thousand and seventy-seven tuberculosis patients were found throughout the province in the last fiscal year whereas 903 people suffering from the disease have been recorded in eight months of the current financial year alone.

The highest number of new TB cases has been found in Surkhet. Three hundred and eighteen new cases were recorded in Surkhet. Similarly, 149 new TB patients were found in Salyan, 101 in Rukum Paschim and 99 in Dailekh, said Dayaram Pangali, the TB Resource person at the PHO Surkhet.

According to Pangali, 86 new TB cases were recorded in Jajarkot, 52 in Kalikot, 54 in Jumla, 19 in Dolpa, 13 in Humla and 12 in Mugu district in the eight months of the current fiscal year.

He said that the publicity and awareness campaign is conducted in the province to bring the patients under medication.

Curry powder, the world’s most popular spice blend, takes us on a fascinating journey through taste and tradition. Forget about a single recipe, curry powder is a chameleon, adapting to local preferences and family secrets across the globe.

Imagine this: A posh London supermarket like Harrods selling fancy curry powder and a street vendor in India offering individual portions in little plastic pouches. This is the magic of curry powder – It’s everywhere, from high-end to humble beginnings.

So, what exactly is curry powder? There’s no single answer. It’s a symphony of spices, typically including turmeric, cumin, coriander, ginger, and black pepper. Some blends add garlic and cinnamon, creating a warm, inviting aroma that elevates any dish.

The beauty lies in its diversity. Unlike a standardized spice mix, curry powder is a blank canvas. Each region, community, and even family has its unique blend, reflecting local availability and taste preferences. This creates a myriad of recipes, all waiting to be explored.

You can craft your signature curry powder at home. Start with a simple base like turmeric, chili powder, and cumin – the classic Nepali way. This is what I learned from my neighbor, the Palpali Newar family. This mindset has been with me since childhood, even though I’m now the head of Indian, Arabic, and Oriental cuisine for a multinational company, surrounded by a rich array of spices from Mother Earth.

Experiment with spices like coriander seeds, fennel seeds, or mustard seeds. Want a smoky touch? Add a cinnamon stick or cloves.

I also cherish memories from my mama and uncle Chabilal Marahata, also known as ‘Chop Bhaje,’ and ‘Sharma Ji,’ who started fish and aaloo chop at Malekhu. Sharma Ji used to make a fish masala blend from roasted white sesame powder, sarsyun seed powder (yellow mustard seed), cumin powder, chili powder, turmeric powder, and a hint of timmur. This blend was one of the best sellers and a crowd-pleaser.

Despite its popularity, our family never standardized the recipe or scaled it up like the rest of the country because we lacked entrepreneurial minds like our neighboring countries. I’m reflecting on this as I recall my traveling experiences and spending time with chefs and chef entrepreneurs from various nations.

Cumin reigns supreme as the world’s favorite spice, coriander is the herb of choice, and garlic is a global staple. Black pepper, the king of spices, holds the top sales spot. Turmeric is considered the gold of spices because of its brilliant yellow color.

But curry powder’s story goes beyond taste. Following World War II, a wave of South Asian immigrants brought their love for curry to Britain. Today, curry is as British as fish and chips, with chicken tikka masala even being called a ‘true national dish.’ One of the famous dishes from Japan is Katsu curry, basically a thick curry sauce served with steamed rice and breaded and fried chicken.

The health benefits are another perk. Curry powder’s diverse spices offer a treasure trove of goodness, potentially boosting brain and digestive health, promoting fullness, lowering blood sugar, and even providing antibacterial properties.

Now, let’s not forget garam masala, another popular spice blend from Asia. This ‘hot spice mix’ is perfect for meat and chicken dishes. Some people include garam masala in curry powder too.

While pre-made curry powders are readily available, there’s something special about creating your own. Adjust the proportions to suit your palate. Like more heat? Add chili powder or black pepper. Prefer a milder flavor? Reduce it. Dislike a particular spice? Leave it out. There are no hard and fast rules.

Here’s a list of spices you can use in your curry powder mix, along with some recipe ideas.

Basic curry powder (all-purpose): Combine two tablespoons of coriander powder, one tablespoon of cumin powder, one tablespoon of turmeric powder, and one teaspoon of chili powder. This is a great base to add to any dish for a warm, savory curry flavor.

South Indian curry powder: To the basic recipe, add one teaspoon of mustard seeds, one teaspoon of fennel seeds, and a few curry leaves. This blend is perfect for lentil curries, sambar, and vegetable dishes.

Nepali curry powder: For a touch of the Himalayas, add half a teaspoon of ground timmur berry and half a teaspoon of fenugreek seeds to the basic recipe. This unique blend pairs well with lamb, goat, and stews.

Winter curry powder: Add a touch of warmth with half a teaspoon of black pepper, and a pinch of ground cloves, and a hint of nutmeg to the basic recipe. This blend is perfect for winter curries and stews.

Fish curry powder: Include half a teaspoon of fennel seeds and three green cardamom pods in the basic recipe for a seafood-friendly curry powder.

Red meat: For richer dishes, add a small cinnamon stick and a pinch of ground nutmeg to the basic recipe.

Remember, salt and lemon juice are your friends, balancing out the flavors. Don’t be afraid to experiment.

The author is a UK-based R&D chef