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While the government has been claiming that there will be no political interference in the selection of the Vice-chancellor of Tribhuvan University, stakeholders have expressed doubts about the selection process.

Addressing a session at the Nepal Literature Festival in Pokhara on Monday, they emphasized the need to eliminate political interference to enhance the quality of higher education in the country. Professor Dr Sanjeev Upreti said that appointing a capable academic as the head of TU alone wouldn’t be sufficient to enhance the quality of higher education. “We need to introspect on TU’s purpose and for whom the university is. It is imperative to assess whether it has fulfilled its objectives,” Dr Upreti said. “If TU is falling short of its objectives, we must identify the causes and find solutions to them.”

Dr Upreti said curbing political power plays, localizing the curriculum, initiating life skills education, and ensuring fair remuneration for teaching faculty are essential for TU’s improvement. “Despite spending 25 years teaching at TU after obtaining my PhD, I have realized that I have got more real life lessons from the streets than the university,” he said. “Our society harbors significant discrimination. But we don’t know about it in the university.”

He lamented that the prevalent practice of students, staff, and faculty being affiliated with political parties are undermining academic independence and fostering a decline in university standards. “Students don’t see teachers but as party cadres and vice versa. How can we expect academic independence in situations like these?” he asked.

Similarly, Dr Kusum Shakya, the dean of the Faculty of Humanities and Social Sciences, said TU should be transformed into a board of trustees model to bring about reforms. “I anticipated that the applicant presenting the most comprehensive reform agenda would secure the position of Vice-chancellor. Unfortunately, that wasn’t the case,” she remarked. “In other countries, candidates openly articulate their plans, and the most promising proposals are endorsed.”

Shakya was one of the 14 applicants who vied for the position. The recruitment committee has recommended three candidates—Prof Dr Chitra Bahadur Budhathoki, Prof Dr Tanka Nath Dhamala, and Prof Dr Keshar Jung Baral—for the Vice-chancellor position.

Tribhuvan University has provided affiliations to over 1,000 colleges nationwide. It has constituent campuses in 75 out of 77 districts—except in Manang and Mustang. 

Dr Bipin Adhikari, a constitutional law expert, called for curriculum revisions to address contemporary issues. “Outdated curriculum is impeding our ability to educate students on current challenges. Teaching faculty must be experts on the subject matter that they are teaching. Otherwise, the objectives of the curriculum cannot be realized,” he added. 

Adhikari underscored the need to make universities truly autonomous. He stressed the need for disciplinary measures among staff and faculty. “Initiatives like electronic attendance systems in the university were met with resistance. We cannot drive reform initiatives this way,” he added.

The Kathmandu Metropolitan City (KMC) has urged individuals, companies and organizations occupying areas inside the Lalita Niwas at Baluwatar of Kathmandu Metropolis-4 to vacate the space within a week.

The edict followed the verdict of the Special Court which recently illegalized the occupancy of people, companies and organizations in the area, reviving the government's ownership to the land, according to Metropolis assistant spokesperson, Deepak Adhikari.

The local government warranted all the bodies concerned to cooperate in its efforts to protect the public land as per Local Government Operation Act -2074 BS.

Issuing a public notice today, the local government said that it would remove structures in the area as per the existing laws for its protection and management of land if the edict was not responded to.

Biryani dominates online orders in Kathmandu, followed by momo, burgers, pizza, fried chicken, rolls, samosas, naan, chowmein, and noodles.

A few months ago, I was surprised to read news about the popularity of biryani in Kathmandu. Initially, I thought its influence might be shaping Nepali cuisine, but then I realized that food transcends geographical boundaries. I became confident that a unique variation of the biryani—Nepali biryani—would gradually emerge.

In my role as the research and development chef for a prominent airline and event company, I delved into the intricate world of biryani, uncovering its fascinating history and evolution. Biryani, a culinary gem and global sensation, has its origins shrouded in mystery, with theories pointing to its introduction by the Mughals from Persia or its creation in South India as the ‘Oon Soru’ or ‘one-pot meal.’

The Mughals, renowned for their culinary expertise, left an indelible mark on biryani by introducing Persian ingredients, cooking techniques, and the iconic ‘dum’ cooking method, similar to how we cooked ‘pakku’. In this technique, rice and meat are sealed in a pot over a low flame. Saffron and yogurt played a pivotal role in shaping the biryani we savor today.

Biryani’s historical journey through ancient India is evident in references to similar rice dishes like ‘yavasa’ mentioned in the Arthashastra, an ancient Indian book by Chanakya. The Mughals’ influence, particularly their love for saffron, yogurt, and the dum technique, significantly contributed to the rich and aromatic flavors of biryani.

Regional variations of biryani across India add to its charm, from the fragrant and sweet South Indian biryani to the globally renowned Hyderabadi biryani. In my exploration, I found that biryani has become not only a beloved dish but also a top choice for home delivery, ranking as the number one most-ordered dish on various online platforms in India. And the same thing is happening here in Nepal.

When I’m stuck or short of a dish during my food presentations for the airline, and if I have to prepare a staff meal, biryani is my problem solver. It’s a last-minute fix that is so versatile, accommodating lamb, chicken, fish, seafood, vegan, vegetarian, gluten-free, Jain Hindu, or Muslim preferences. It serves as a main dish fulfilling everyone’s desires.

Has anyone cooked biryani? There is a precise technique and process to follow, creating layers of mostly meat and rice with fried onion, mint, coriander, rose water, kewra water, yogurt, clarified butter (ghee), saffron, and a carefully selected blend of whole garam masala, finished with garam masala powder – the key to biryani, along with long-grain aged basmati rice.

In essence, biryani is a rice dish that originated in India but has spread worldwide. It’s a fragrant rice dish enjoyed with various meats, vegetables, and spices. Here, we will explore some famous biryani dishes from different countries.

In Saudi Arabia, it’s called Mandi; in Bahrain, Machboos or Machbosh; in Qatar, Mashkool. An epic Ruz Sayadeya, or Egyptian seafood rice, starts with a base of onions caramelized to perfection. In a hot pan, add a drizzle of oil and then add grated onions, spices, salt, and pepper, stirring over low heat until the onions are caramelized and have a deep amber color.

Is paella, the national dish of Spain, related to Spain? Although both are very popular rice dishes, paella is a dish from Spain that originated after the Arabians invaded and ruled the Iberian Peninsula. Paella is usually made with bomba rice, which is highly water-absorbent, giving the dish a mushy texture. Apart from meat, lots of seafood like oysters, crab, prawns, etc., are used in this dish. It’s conventionally cooked in a paella pan, a flat-bottomed, broad dish with handles on both sides. Traditionally, it was cooked on weekends by men who used to rest on weekends.

Did pulao become paella? With Arabs bringing rice to Spain, it’s likely they also brought numerous rice dishes. Imported dishes get ‘translated’ by local ingredients and culture. I’m confident that Arab predecessors didn’t include pork sausage in their rice dishes. Given some Muslims’ aversion to shellfish and other non-fish sea creatures, black paella may be indigenous to Spain.

But dishes like Arroz con Pollo? They’re likely just minor variations on the theme of pulao, pilow, pilaf, and biryani.

Biryani’s history reflects dynamic evolution, adapting to changing tastes and preferences. Modern variations include different meats, the incorporation of vegetables, and the creation of fusion biryanis. Chefs and home cooks have showcased their creativity with innovations such as biryani bowls, wraps, and healthier alternatives like quinoa biryani.

The journey of biryani from ancient India to its current global popularity is a testament to its enduring charm and the adaptability of this timeless culinary delight. As a chef, I’m excited by the continued innovation and creativity surrounding biryani.

Due to its growing popularity, biryani can even be found in unique variations in countries like Sri Lanka, Burma, Brunei, and even Thailand. Biryani spread like wildfire through India and eventually found its way up to Nepal.

The author is a UK-based R&D chef 

The curfew imposed in the Birgunj area for an indefinite period due to security concerns has been relaxed to some extent.

The prohibitory order enforced by the District Administration Office, Parsa for 36 hours was lifted from 6 am to 11 am today for the convenience of the local residents, said Chief District Officer (CDO) of Parsa, Dinesh Sagar Bhusal.

The prohibitory order would be further relaxed after assessing the situation, informed CDO Bhusal, adding that the decision to ease the prohibitory order was also taken so that the daily lives of the locals in the financial city of the country would not be adversely affected.

He reiterated that the restrictive order would be relaxed based on the situation and need. The situation in Birgunj is normal at present.

The curfew was clamped after a clash was about to erupt in a demonstration staged by Hindu Samaj after the protest between two parties. The local administration had imposed an indefinite curfew since last Monday evening.

It was effective in the areas within Nagawa Chowk in the east, Tilabe Bridge in the west, Parbanipur Parsa in north and Miteri Pul (Custom) in the south of Birgunj city.