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The Traffic Police has taken action against 39,272 people for driving under the influence of alcohol in the last six months in the country. During the period, 242 people were also found driving under the influence of drugs and penalized.

Of them, those found driving under the influence of alcohol include 18,627 from Kathmandu Valley, 2,524 from Koshi Province, 2,021 in Madhesh, 1,098 in Bagmati, 8,923 in Gandaki, 2,773 in Lumbini, 1,264 in Karnali and 2,042 in Sudur Paschim Province.

During the period, 81 people in Kathmandu Valley, 28 in Koshi, 88 in Gandaki, 20 in Lumbini and 25 in Sudurpaschim Province were penalized for driving under the influence of drugs.

Nepal Police Central Spokesperson and Deputy Inspector General of Police Bhim Prasad Dhakal shared that Rs 40 million was collected in revenue from the fine imposed on the traffic violators. He said that priority has been given to check drivers for alcohol and drug consumption so as to ensure safety of passengers, vehicles and the road.

Statistics show that the tendency to drive under the influence of alcohol especially during long-distance journeys leads to sudden and serious accidents. Low presence of traffic police and areas with limited access to CCTV are found with more traffic violators.

"Every driver must drive the vehicle in the right condition in order to save his/her life and the lives of passengers from accidents. said DIG Dhakal.

Two Bhutanese nationals died in a jeep accident in Helambu Rural Municipality of Sindhupalchowk, Nepal.

According to the District Police Office, Sindhupalchowk, two Bhutanese nationals— 33-year-old Abgey and 71-year-old Wangmu—died when a jeep (Ba 2 Cha 4450) they were traveling in met with an accident at Doring Cliff in Helambu Rural Municipality-1 of Sindhupalchowk district.

Police said five persons including a Nepali national were injured in the incident.

The injured have been identified as jeep driver (Nepali national) Ram Chandra Bhandari (41) of Helambu Rural Municipality-2 and Haiz (74), Phupa Chhiring (42) Guchi (65) and Fang (56) of Bhutan.

They have been airlifted to Kathmandu for treatment, Helambu Rural Municipality Chairman Nima Gyaljen Sherpa said.

He said that the Bhutanese nationals came to Nepal to visit Helambu.

Traditional ways of preserving food have been practiced for generations, and they vary across cultures. In Nepal, there are several traditional methods, and one interesting example is the technique mentioned in writer Kedar Sharma’s article. 

One method involves digging a hole in the ground and using traditional wooden containers called ‘Thekis’ to preserve curd for a year. This process likely relies on the natural coolness of the earth to keep the curd from spoiling. This technique showcases the ingenuity of preserving food using locally available resources and traditional knowledge.

Beyond this method, there are various other traditional ways in Nepal, which include sun-drying, smoking, fermenting, pickling, or using specific spices and herbs for preservation. Each method often reflects the cultural and environmental context of the region.

As a research and development chef, exploring these traditional techniques provides me with a rich source of inspiration and a deeper connection to the food culture of Nepal. It’s a way to celebrate and preserve culinary heritage while incorporating innovative ideas into my culinary creations.

Before we had our fancy fridges and modern ways of keeping food fresh, people used some clever methods to make sure they had something to eat even when fruits and veggies weren't in season. They would dry, ferment, pickle, cook in fat, use dry salt, cure, smoke, and even store food in cellars.

The main goal was to save food from the good harvest times so we could eat it later when we needed it. In Nepal, they often sun-dried extra fruits and veggies. They would spread them out under a thin cloth in the sun until they became all wrinkly and hard. If it was just a small amount, they might use something called ‘Naglo,’ and for bigger batches, they would use a ‘Mandro.’

After drying, they would hang the food in a cool storage room until it was time to eat it. When that time came, they would soak the dried food in water and cook it to make it tasty again. Fruits were easier to preserve than meat. Back in the day, people had to work hard to make sure they had enough safe and healthy food for their families all year round.

Even though we now have high-tech ways to keep our food fresh, there’s still something special about learning how to preserve food at home. It’s a skill that makes you feel proud, and it helps you understand more about what you’re eating.

Now, do you have any favorite items that you would like to preserve at home? I’ll run you through some simple methods to do that.

Sundrying

Sundrying is magic for preserving food. It’s used for things like drying fish, sidra, and meat for sukuti (which is sure to make your mouth water). This method is also used for radishes, spinach, cauliflower, tomatoes, and many other fruits and veggies. After they’re dried in the sun, they are stored until we want to eat them. When it’s time to enjoy them, we soak them in water and cook them up.

Pickling

Pickling is another cool way to preserve food, and in Nepal, we do it a bit differently than others. Instead of using vinegar or lemon, we sun-dry the fruits and veggies to get rid of the water. Then, we mix them with roasted spices and cover them with mustard oil. The special trick here is pairing the right herbs and spices with the fruits and veggies to make a flavorful pickle. Fennel, mustard seeds, mustard powder, fenugreek leaves, jwano, and mugrelo are the key players in this delicious game.

Fermentation

Fermenting food is an age-old tradition in Nepal, and one well-known fermented pickle is Mula ko Achar, especially loved in the mountainous regions. It’s like kimchi, made with chunky slices of white radish marinated with mustard seeds, cumin powder, red chili, turmeric powder, and green chili. It’s a tasty treat found all across Nepal. Similarly, raw mango pickle is popular in the Tarai region. These pickles are made by marinating the main ingredient with various spices.

Other preservation techniques

Apart from pickling, there are other methods too. Smoking, drying, and making concentrated forms of food are popular. Sugarcane juice turns into ‘Khuda’, and lemon transforms into ‘Amilo’, giving them a longer shelf life.

Special treats

There are also some forgotten foods in Nepal like Siramla, Sato Khatte, Chiura, Moori, and Bhooja that are ready to eat whenever we need them.

The pandemic lockdowns made us urban folks think about traditional ways of preserving food. Techniques like sidra, sukako maachha, and sukuti involve drying, salting, and sometimes smoking fish for long-term storage. These methods have been passed down through generations and are crucial in times of need.

So, whether it’s sun-drying, pickling, fermenting, smoking, or just concentrating flavors, there’s a treasure trove of traditional food preservation techniques in Nepal that can teach us a lot about making our food last longer and taste amazing.

The author is a UK-based R&D chef

Pregnancy and the postpartum period are developmental phases in a woman’s life, associated with physical, emotional, and psychological changes. This research aims to collect experiences of Nepali women during these critical periods, focusing on stress levels and symptoms of depression. With 133 total participants, we seek to understand the challenges faced by women in Nepal, exploring factors contributing to stress and initiating proposals for mental health improvements.

I interviewed and surveyed 133 women during their pregnancy (prenatal) or women in the post-pregnancy phase (postpartum) of up to one year after giving birth. Participants were asked to rate their stress levels before and after pregnancy on a scale of one to five. The research design involved a mix of interviews and surveys, allowing for a comprehensive exploration of participants’ experiences.

In interviews, 104 out of 133 women reported facing stress and depression symptoms. The reasons identified for stress included concerns about their own health, the health of their baby, and the household’s financial situation due to increased expenses associated with the newborn. Additionally, stress about their husband not earning enough money turned up as a prevalent theme. After analyzing the survey data, we found that, on average, the level of stress and depression symptoms among participants before pregnancy was 2.4785 and the level of stress and depression symptoms after pregnancy for the same participants was 3.5763 on a scale of one to five. These findings emphasize the significant mental health challenges experienced by Nepali women during or up to one year after pregnancy.

My research leads us to a crucial conclusion: Nepali women require mental health improvements during the prenatal and postpartum periods. The identified stressors, ranging from health concerns to financial pressures, demand collective attention. By acknowledging the issue and working together, we have the potential to mitigate and prevent the adverse mental health effects faced by women in this vulnerable period.

Addressing the mental health needs of Nepali women during and after pregnancy requires a collaborative effort. By implementing targeted interventions, support systems, and awareness campaigns, we can collectively work towards reducing the prevalence of stress and depression symptoms. It is our responsibility as a society to prioritize the well-being of mothers, ensuring a healthier and more positive start for both women and their newborns.