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Kami Rita Sherpa has set a new record in mountain climbing by scaling Mount Everest, the world's tallest peak, for the 30th time.

According to the Department of Tourism's temporary office at the Everest Base Camp, Sherpa reached the summit at 7:49 am today.

Office Chief Khimlal Gautam confirmed Sherpa's remarkable achievement, marking his 30th successful ascent to Everest, thereby breaking his own previous records.

Born in Thame of Khumbu Pasang Lhamu Rural Municipality in Solukhumbu, the 54-year-old Sherpa is a proficient mountain guide. His first ascent to the world's tallest mountain was recorded on May 13, 1994. Sherpa also holds the record for the most ascents to peaks above 8,000 meters.

This spring season has witnessed a significant number of climbers attempting Everest, with over 460 individuals, including Sherpa guides, having successfully reached the summit thus far, according to office records.

Last year, Pasang Dawa Sherpa of Solukhumbu accomplished a notable feat by scaling Everest for the 27th time.

The Everest expedition for this year's spring season officially commenced on May 10. A total of 414 climbers, comprising 339 males and 75 females, obtained permission from the Department for their Everest expedition. These climbers represent 41 expedition teams, with 75 percent having already successfully summited the peak.

Prime Minister Pushpa Kamal Dahal inaugurated the 'Mountains, Human and Climate Change: International Dialogue of Experts' in Kathmandu today by pouring water to a plant.

The dialogue is organized to draw the attention of the international community to the impact of climate change on the mountains. Also, it is to strengthen action based on mountain ecosystems.

Experts from 25 countries, mountainous and small island countries, international community, development partners, international NGOs, private sector and civil society representatives are participating in the dialogue.

Deputy Prime Minister and Minister for Foreign Affairs Narayan Kaji Shrestha, Bhutan's Minister for Agriculture and Livestock Lyonpo Younten Phuntsho, Bangladesh's Minister for Environment, Forest and Climate Change Saber Hussain Chaudhary, President of the UN Assistant Agency for Scientific and Technical Advice on Climate Change (SABTA) Harry Bhireu, Chief Secretary Baikuntha Aryal, chiefs and officials of diplomatic missions here as well as high-ranking officials of Nepal government are present.

The speeches of distinguished speakers are continuing in the dialogue.

As someone from the Nepali hills, my knowledge of ‘sattu’ was once limited to its use during the auspicious day of Akshaya Tritiya. On this day, we were served dry sattu with ‘sarbat’. Our sattu was made from barley and sometimes mixed with jaggery, while the sarbat was a refreshing drink made from lemon and sugar. Offering sattu and sarbat to others on Akshaya Tritiya is believed to please Lord Vishnu. But today I want to discuss a different kind of sattu—one made from black chickpeas (chana) and its accompanying sarbat.

First, let’s clarify the difference between sattu and besan. Not all chickpea flour is sattu. Essentially, sattu refers to any grain or legume that has been roasted and ground into a fine powder. For example, when black chickpeas are ground without roasting, the result is besan. However, once roasted and powdered, it becomes sattu. Sattu can also be made from roasted and powdered maize, barley (jau), or a mix of these grains.

According to food writer-researcher turned anthropologist, Shirin Mehrotra, from India, traditionally making chana sattu involves soaking black chickpeas in water, drying them under the sun, and then roasting them using a technique called ‘bhoojna.’ In this method, a cast-iron wok filled with sand is placed on a wood-fired stove. The sand ensures even heat distribution and removes all moisture from the chickpeas while preserving their nutrients. The roasted chickpeas are then milled along with their husks, resulting in a product with an earthy taste and aroma that lasts longer.

Sattu has been a staple food for farmers and the working class in the Madhesh region of Nepal and the bordering Indian states of Bihar and Eastern Uttar Pradesh. This is likely due to its affordability and high nutritional value. Packed with vitamins, minerals, protein, and fiber, sattu is a powerhouse of nutrition, providing the energy needed for a full day’s work. This is why it has earned the status of a superfood.

Consuming sattu on an empty stomach in the morning can do wonders for the body. It aids in proper digestive tract function, with the salt, iron, and fiber content reducing stomach issues and improving bowel movements. According to studies, dietary fiber intake can increase stool frequency and improve bowel movements in people with constipation.

Sattu is also a detoxifying agent, helping to eliminate toxins from the body and intestines. It energizes the body and offers protection from various health disorders. Additionally, sattu helps keep the body cool and hydrated throughout the day, making it an excellent summer drink.

For individuals with diabetes, sattu is an ideal food due to its low glycemic index. Diets with a high glycemic index can lead to higher blood glucose and insulin levels, glucose intolerance, and an increased risk of type 2 diabetes. In contrast, low glycemic index foods like sattu have protective effects on the body.

Rich in fiber, sattu is also beneficial for those suffering from high cholesterol. It helps regulate blood pressure and, when consumed on an empty stomach, can aid in weight loss by reducing bloating, enhancing metabolism, and burning calories effectively. The potassium and magnesium in sattu help improve appetite, while its iron content stimulates the production of red blood cells, ensuring adequate oxygen supply and energy throughout the day.

Despite its numerous benefits, the popularity of sattu sarbat is waning. In the past, this refreshing drink was common, especially in hot and humid regions. But a conversation with a friend from Janakpur revealed a concerning trend. He mentioned that while a 50 ml cup of milk tea costs Rs 20 and is favored by the youth, a 300 ml glass of sattu sarbat costs only Rs 30 but is mainly consumed by middle-aged and older individuals. The lack of young customers is forcing sattu sarbat vendors to close their stalls and shift to other occupations.

In an era dominated by marketing and advertising from multinational companies, traditional drinks like sattu sarbat are being overshadowed and forgotten. To preserve this nutritious tradition, positive discrimination from the government and a concerted push from the people are needed. Are we ready to give sattu sarbat the market it deserves?

Promoting sattu sarbat can start with small steps. Educational campaigns highlighting its health benefits could raise awareness among younger generations. Local governments could support vendors through subsidies or promotional events. Schools and colleges might introduce sattu sarbat in their canteens, encouraging students to try this traditional drink.

Moreover, integrating sattu in modern recipes and cuisines could attract a broader audience. For instance, sattu smoothies or energy bars could appeal to health-conscious consumers. Social media influencers and food bloggers can play a pivotal role in reviving interest in sattu sarbat by sharing innovative recipes and personal testimonials.

By promoting and preserving sattu sarbat, we not only honor our traditions but also provide a nutritious, affordable option that benefits everyone’s health. Let’s take action today to save sattu sarbat and ensure it remains a cherished part of our dietary landscape.

Baral is a UK based R&D chef

It is estimated that the cost of promoting the multi-hazard early warning system will be around Rs 81.4bn ($614m). This cost is required to implement the government strategy to integrate the multi-hazard early warning system with the goal of minimizing the potential loss of property due to various disasters and making the early warning system effective.

The National Disaster Risk Reduction and Management Authority (NDRRMA) has said  preparations are being made to organize the multi-disaster early warning system and it has made a preliminary estimate that it will cost more than Rs 81bn to update the system. 

According to the Authority, preparations are being made to promote a multi-disaster early warning system with the goal of providing early warning of future disasters and assisting in increasing the response capacity to reduce potential risks.

Despite the development of an early warning system in Nepal related to floods and landslides, there is no provision for early warning of other natural disasters in Nepal. For the first time, the government is starting preparations with the goal of enhancing disaster response capacity by installing an early warning system on multi-disaster scenarios. Anil Pokharel, the executive head of the authority, has informed that the estimated cost for the next seven years will be Rs 81bn. 

“After the development of flood forecasting in Nepal, there are multiple examples of saving many lives and preventing the loss of millions of property. But the effective system for getting prior information about natural disasters such as landslides, lightning, forest fires, floods, cold waves, avalanches, windstorms, hailstorms, and air pollution was not developed so far,” he said.

Since the loss of property is increasing due to these disasters, we have aimed to develop an early warning system to reduce the possible damage caused by such multi-catastrophic events. He said that discussions are being held with relevant stakeholders for the development of a multi-disaster early warning system with the goal of reducing the human and economic losses caused by all kinds of disasters. 

The NDRRMA chief informed that the information collected from the multi-source information system will be provided in the local language so that it could be understood by the general public.