Submit your Article

The National Examinations Board (NEB) has completed all preparations for the Secondary Education Examinations (SEE).

Two thousand and fifty-seven exam centers have been determined throughout the country for this year's SEE, said Dr Mahashram Sharma, the NEB Chair.

An examination center has been set up in Japan this year also. The SEE will be conducted from March 28 to April 9.

According to him, around 500, 000 students will be appearing in the SEE across the country this year. The NEB has already printed 500, 000 sets of question papers for the examination.

Although 504, 414 students filled up the form for SEE, this number might decrease, it is said.

The NEB has already dispatched the question papers to the District Police Office of all 76 districts throughout the country.

The question papers will be sent to the examination centers a day before the exams.

The United Nations Development Program (UNDP) Nepal has launched the Insurance and Risk Finance Initiative for Nepal.

It is part of UNDP's global initiative, the Insurance and Risk Finance Facility (IRFF), which is being implemented in over thirty countries. This initiative seeks to prioritize financial resilience by tapping into the benefits of insurance and risk financing mechanisms, the UNDP Nepal stated in a press release.

During the launching event held on March19, the Country Diagnostic Report was unveiled by Dr Ram Prasad Ghimire, Revenue Secretary of the Ministry of Finance (MoF), Anil Pokhrel, Chief Executive Officer of the National Disaster Risk Reduction and Management Authority (NDRRMA), and UNDP's Resident Representative, Ms. Ayshanie Medagangoda-Labé.

The Report states that Nepal's disaster landscape is impacted by earthquakes, floods, landslides, and droughts, which collectively have caused almost USD 7 billion in damages from 1980 to 2020. These disasters have affected the country's capacity to build financial resilience in the face of looming disasters.

The Government of Nepal has spent Rs 50 billion (0.4 billion USD) between 2012 and 2020 in disaster response and recovery. The expenditure data indicates that this is not financially sustainable in the long run, which demands the development of risk transfer solutions.

The diagnostic highlighted that Nepal is one of the top 10 countries most affected by climate change and is highly vulnerable to floods, landslides, earthquakes, and droughts. The report also showcases that the Government of Nepal is committed to fostering the insurance industry's ability to provide accessible and affordable insurance products, as evidenced by recent legal updates such as the Insurance Act 2079, which contains several microinsurance provisions.

While credit-life microinsurance and agriculture insurance offer financial protection to low-income and vulnerable Nepali households, the overall inclusive insurance market is still lagging due to low awareness about insurance and data gaps that prevent insurance companies from offering products that meet the needs of customers.

Dr Ram Prasad Ghimire, Revenue Secretary at MoF, reiterated the government's commitment to delivering risk finance solutions, mentioning that the government has already initiated the development of a Risk Management Framework.

Anil Pokharel, CEO of NDRRMA, highlighted the importance of collaboration between the government, development partners, and the private sector to address increasingly frequent and complex climate and disaster risks.

Meanwhile, Ayshanie Medagangoda-Labé, UNDP Resident Representative, stated, "Insurance and risk financing are among the solutions that can contribute to strengthening a comprehensive risk management approach for any country and community. We need to tap into the insurance market opportunities, leaving no one behind."

The Initiative will work closely with government partners such as the Ministry of Finance, Nepal Insurance Authority and National Disaster Risk Reduction and Management Authority to improve the legal and regulatory environment for insurance to be better incorporated in risk management priorities and actions.

It will also work with the insurance industry to identify the financial protection, needs of vulnerable groups such as women, farmers and businesses and facilitate the offer of customer-centric insurance products. UNDP will work more broadly with other development actors also pushing for financial resilience to further advocate and make the case for insurance as a key ingredient in managing shocks and fast-tracking recovery.

The Ridi-Tamghas road section along the Madan Bhandari Highway is to remain closed for three weeks beginning today due to the road widening works.

The Highway Project Office issued a public notice urging everyone to use alternative routes during this period.

According to Office information officer, Er Sharmila Sharma, the road widening requires blasting of cliffs, widening, and grading procedures. As a result, the regular route is to be closed from 10 am to 4 pm and 10 pm to 4 am for the next three weeks.

A meeting chaired by Chief District Officer Krishna Prasad Sharma decided to close the 25-kilometre route earlier.

The Office suggests the following alternative routes: Panityanki-Thorga-Syalpokhari-Salbisauni-Ratamate route, Pipalneta-Digam-Ridi route, Lumchha-Dharampani-Digam-Ridi route, and Ghumti-Charpala-Khajryang-Ridi route for transportation during this period.

Have your grandfather or grandmother ever told you how they traveled for many days just to get salt and carried that heavy load in their ‘dokos’? The tale of salt travel is as salty as the drops of sweat shed while carrying the salt. It’s saltier than the tears shed due to their hardships. Listen to their stories, which serve to enhance the taste of the food we eat today. The rich flavor of our food wasn’t a given. It was the result of our ancestors’ hardships.

Did you know that the prosperity of the rich Karnali or our entire Himalayan region started to decline when China occupied Tibet? There was a huge ‘Bhote noon’ (Tibetan salt) trade cycle going on for centuries across the Nepal-Tibet border. People from the Himalayas and the Khas region used to buy many ingredients from Tibet and sell them to India, and vice versa. And the main ingredient of that trade was Bhote noon.

The salt cycle started to decline when China tightened the border policy to keep Tibet under control. The Chinese government raised taxes on Bhote noon in Tibet and introduced a quota system on salt production. This made it difficult for our Khas and Himali people to cross the border and trade, which had a huge economic impact on our Himalayan region.

Did you know that there are many remote places in Karnali Province where people still walk many miles to get a few packets of salt?

Salt, the humble ingredient found in every kitchen, holds many more stories than its tiny crystals might suggest. It’s not just about enhancing flavor; it’s a journey through history, culture, and personal connection. Here, we’ll explore the fascinating world of salts, from everyday table salt to the exotic Himalayan black salt. I’ll even tell you a heartwarming tale of nostalgia.

Let us start the journey with the most common – table salt. This finely-grained, iodized wonder is the workhorse of kitchens worldwide, adding a savory touch to countless dishes. But the world of salt extends far beyond the little shakers on your table.

Kosher salt, the gentle giant, boasts large, flaky crystals that dissolve easily, making it perfect for seasoning meat and vegetables. Sea salt, harvested from evaporated seawater, comes in various textures and boasts trace minerals that can add subtle complexity to your food.

For a touch of luxury, we have Himalayan pink salt, mined from ancient salt deposits, and the Celtic sea salt, known for its beautiful gray color and unique mineral content. These specialty salts are often used as finishing touches, adding a delicate flavor and visual appeal.

The adventure doesn’t stop there. We have smoked salt, infused with the smoky aroma of wood fire, perfect for adding depth to grilled meats. Black Hawaiian salt, made with activated charcoal, boasts an earthy flavor, while red Hawaiian salt, infused with volcanic clay, adds a stunning red hue and a nutty taste.

Flake salt, with its light and delicate flakes, is a favorite for finishing dishes, while pickling salt, free of additives, is essential for preserving vegetables. Even volcano salt, a black lava salt from Iceland, adds a dramatic touch to your culinary creations.

Now, let’s embark on a more personal journey. Black salt, also known as ‘bire noon’ in Nepal, is more than just a seasoning for me. It’s a portal to my childhood, filled with memories of winter and the arrival of the Bhote Khampa, nomadic traders from the Himalayas.

These hardy people braved the harsh winters to trade their precious Tibetan rock salt for Nepali rice. This centuries-old barter system, a fascinating branch of the Silk Road, brought bustling marketplaces alive, not with silk and spices, but with shimmering salt crystals and golden rice.

The Bhote Khampa weren’t just traders; they were storytellers, bringing tales of the majestic Himalayas and a bygone era. Their black salt, infused with the essence of the mountains, added a depth of flavor to our meals, becoming more than just a seasoning, but a symbol of connection and cultural exchange.

For my mother, buying black salt wasn’t just a transaction; it was a chance to connect with a different way of life and a reminder of the human spirit’s resilience. Though the world has changed, and the Bhote Khampa no longer traverses the mountains, the memories linger.

Every time I use black salt, it’s more than just adding flavor; it's honoring a legacy, a taste of history passed down through generations. It’s a reminder that even the simplest ingredients can hold the most profound stories.

This exploration of salts is just a glimpse into the vast and fascinating world of this seemingly ordinary ingredient. So, the next time you reach for the salt shaker, remember the stories it holds, the cultures it represents, and the personal connections it can evoke.

The author is a UK-based R&D chef