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With more than three and half decades of experience in nursing, Archana Ranjit has played the roles of a mother, sister, and daughter to many patients. She is a nursing officer at the Tribhuvan University Teaching Hospital where she has been specializing in surgical nursing, primarily focusing on the burn surgical ward and the operation theater. Recently, she transitioned to the role of sister-in-charge at the hospital’s outpatient department (OPD), following her dedicated service as the head of the burn ward for eight years.

During her teenage years in Bhairahawa, her hometown, she fearlessly practiced the ear-piercing culture and rushed to the first aid treatment of those in need. Her career choice was perhaps only an extension of that. A visit to the hospital introduced her to one of her relative’s sisters who inspired her to pursue nursing as a profession. Since then, Ranjit, now 56, has maintained a steadfast dedication to nursing, progressing from a staff nurse to eventually taking on her current prestigious role at one of the most reputed hospitals in Nepal.

She has expertise in the field of surgical nursing, particularly in burn care. Additionally, she serves as a trainer in the Training of Trainers (ToT) program. In Nepal, she proudly mentions, “Our trainer group was the pioneering team to receive and provide ToT for burn ward training.” In Nepal, she is among the ten people who have received advanced training in burn care.

As a nurse, Ranjit has always had a strong connection with burn patients. At the burn ward, her focus is on comforting patients both physically and emotionally including managing their fluids, nutrition, and diet, offering counseling, and closely observing them for the need for potential surgeries. Despite her varied responsibilities, her primary focus remains on ensuring her patients are as comfortable as possible. “Managing burn injuries requires a lot of vigilance. Patients come with minor to severe, life-threatening burns and each case is different,” she says. 

Throughout her nursing career, she has actively volunteered for numerous initiatives. As a trainer under Burn Violence Survivors Nepal, she has participated in various training camps. In the past, she was associated with Impact Nepal, an organization that conducted ENT (Ear Nose Throat) camps, where she provided her services in various remote areas as well as several other medical and surgical camps organized by the hospital she works at. She is also associated with Astitwa, a non-profit working for the rehabilitation of acid and burn survivors, to bring about awareness on burn violence and its treatment.

The most important aspect of patient care is building trust and creating a familial atmosphere, she says. She views the act of caring for her patients as a form of worship, equating hospitals to temples; embracing a belief in a religion centered around service.

Emphasizing the importance of politeness, Ranjit says, “Nurses need to view patient care as their responsibility rather than just a job.” She is proud of relationships akin to motherhood and sisterhood with her patients. Her enduring patience and meticulous attention to patients are the qualities that she believes make her a true healer.

Five years ago, she came across a burn victim who had recently given birth. Given their challenging financial situation, they couldn’t even afford the basic necessities for the baby. Ranjit took it upon herself to care for the child while the mother was in a critical condition. Even now, when the mother has recovered, she continues to provide assistance within her means. “They refer to me as their mother,” she says with a smile that lights up her eyes. 

 She believes that an autocratic approach to leadership is detrimental, especially in healthcare. As an in-charge, she values and respects every team member. Despite her round-the-clock responsibilities, she persistently strives to create a comfortable space while remaining professional. “The hospital feels like a second home and I want people I work with to feel the same,” she says. 

Despite irregular shifts, she doesn’t have any complaints about her work. On the contrary, she loves that no two days are the same. The only challenging thing is seeing patients in pain. Their suffering and tears still break her heart even after all these years. 

“Advancement in treatment has made things bearable. Now, we don’t feel as helpless as we used to when a burn patient is admitted,” she says. Years ago, burn care basically meant dressing the wound. But now many effective procedures ensure rapid recovery and that makes her heart swell with joy. Nonetheless, what disappoints her is the lack of burn wards across hospitals in Nepal. 

Through her dedicated work, Ranjit has emerged as a patient advocate, ensuring that patients’ needs and concerns are acknowledged and respected. She also strongly believes in raising social awareness about the need for immediate burn care. 

Ranjit highlights the importance of educating every household about the immediate first aid treatment for burns, specifically emphasizing on the use of running water for 30 minutes instead of outdated methods like applying aloe vera or ice. She says there is a lack of awareness among people and says the government must incorporate these essential skills into the school curriculum.

At conferences and meetings that she participates in, Ranjit advocates for the provision of free treatment for every burn victim in Nepal, similar to what acid victims stand to receive under the new policy. 

Ranjit values the love she receives from her patients and the satisfaction she feels when someone gets better is immense. These are, she says, the real awards. At work too, she has received prestigious honors like the ‘Dirgha Sewa Padak’ and the ‘Best Nurse Award’. The Nepal Burn Society has also recognized her for her steadfast dedication and contributions to burn care. Retirement is looming and Ranjit has plans to volunteer at a nursing home and provide free medical care. 

With the growing opportunities in the nursing field worldwide, there is a rise in the number of students pursuing this profession. She urges aspiring nurses to enter the field with a spirit of service, alongside professional growth instead of just being enthralled by the international opportunities it offers.

Two persons died on the spot and another was injured in an auto accident at Badki in Hima Rural Municipality-1 of Jumla on Sunday.

The deceased have been identified as 45-year-old auto deiver Padam Shahi and 42-year-old Bali Rokaya of Himal Rural Municipality-1, according to the Information Officer of District Police Office, Jumla, Umesh Chand.

The auto (Ve 1 Ha 3197) was en route to Dewargaon from Nagma when the tragedy occurred this morning,

Nanda Rokaya (41) of the same locality was injured in the incident and is undergoing treatment at Karnali Institute of Health Sciences, police said.

Four persons died on the spot while five others sustained injuries when a jeep they were traveling in met with an accident in Shikhar Municipality-6 of Doti along the KI Singh Highway on Sunday.

The jeep (Ga 2 Ha 2776) was heading towards Bajura from Dhangadhi when the incident occurred this morning.

According to the District Police Office, Doti, the four-wheeler fell some 60 meters down the road.

The deceased have been identified as 22-year-old Radhika Malal of Himali Rural Municipality-5, her eight-month-old daughter Prathana, 32-year-old Dhanshova Budha and six-year-old Kabindra Budha, according to Deputy Superintendent of Police Nishant Srivastav of District Police Office, Doti.

Five people injured in the accident are 30-year-old Prakash Budathapa, 23-year-old Khom Bahadur Malal, 24-year-old Dan Bahadur Budha, 21-year-old Bimalal Malal and 21-year-old Raj Bahadur Malal of Himali rural municipality-5.

The injured are undergoing treatment at Shaileshwari Hospital in Dipayal.

Police said that they have detained jeep driver Mahesh Budha for investigation.

For centuries, indigenous edible oils have been an integral part of our culture, deeply intertwined with our culinary heritage. Among these oils, mustard oil, extracted by traditional cold-pressed methods, has played a pivotal role in our kitchens. This time-tested technique not only sustained small-scale processing but also provided employment for generations, fostering local procurement and distribution networks with minimal carbon footprint. It was a sustainable system, creating a virtuous cycle for our communities.

However, in the name of health benefits and the pursuit of ‘heart-healthy’ options, two unnatural fats—Vanaspati ghee and refined oil—were introduced to South Asia. These newcomers had a profound impact on our socio-cultural cooking and consumption patterns.

Vanaspati ghee, once marketed as a healthier alternative under the name ‘Dalda,’ underwent a transformation. Edible oil was hydrogenated, a process that involved adding hydrogen to convert liquid unsaturated fats into solid saturated fats, resulting in vanaspati ghee. It resembled ghee in appearance and boasted a higher melting point, making it ideal for deep frying. On the other hand, refined oils, touted as purer and capable of ‘producing good cholesterol,’ were virtually odorless, colorless, and tasteless. They were primarily solvent-extracted.

This introduction was a deliberate attempt to undermine indigenous and unprocessed oils while promoting the importation of less healthy options, including Palm oil, one of the unhealthiest oils globally, and other refined oils. This shift nearly led to the extinction of our ‘Kol’ or cold pressing mills and eroded the traditional knowledge of mustard oil production.

Fortunately, a new awareness is emerging among Nepali, prompting them to return to their roots and embrace the use of mustard oil. Mustard oil possesses a distinct and robust flavor with pungent and slightly bitter notes. This unique flavor complements the spices and herbs commonly used in pickles, resulting in a well-rounded taste profile that is challenging to replicate with other oils.

In traditional Newari cuisine, quick-marinated delicacies like choyela, kachila, and aloo cha rely on mustard oil to balance the flavors of cumin, garlic, and ginger. These dishes require no additional seasoning when the perfect combination of sourness and heat is achieved with salt and mustard oil.

In pickle recipes with only a few ingredients, the quality of each component becomes paramount. Using pure, high-quality mustard oil ensures that it enhances the overall flavor and aroma of the pickle. Adulterated mustard oil mixed with other oils can negatively impact the taste and aroma. Back in the day, most mustard oil was locally produced, guaranteeing its purity.

Mustard oil offers numerous health benefits. For centuries, it has been used to alleviate colds, coughs, and respiratory issues. Inhaling steam with mustard oil can clear respiratory congestion, and massaging a mixture of mustard oil, garlic, and ajwain on the feet and chest may provide relief from cold and cough.

Mustard oil contains glucosinolates, which contribute to its antibiotic, fungicidal, and cancer-prevention properties. It may protect against colorectal and gastrointestinal cancers. Allyl isothiocyanate, found in mustard oil, acts as an antifungal agent and can protect food from fungal growth.

The nutritional profile of mustard oil may support the health and strength of red blood cells. When applied topically, mustard oil can cause a warming sensation and increase blood flow, potentially alleviating pain. It has traditionally been used as a rubefacient and irritant. Some individuals use mustard oil topically to relieve joint pain and arthritis symptoms, thanks to its warming and soothing effects.

Mustard oil is believed to boost immunity, possibly due to its anti-inflammatory and antioxidant properties. It’s also considered suitable for diabetes recipes due to its anti-inflammatory properties. Additionally, it’s said to stimulate the appetite and may slow the growth of cancer cells.

One of the remarkable qualities of mustard oil is its ability to act as a natural preservative for pickles. It helps bind the spices and dried fruits together, allowing them to absorb the seasoning, which contributes to the authentic flavor of the pickle. Mustard oil also contains compounds such as allyl isothiocyanate, which possess powerful antimicrobial, antifungal, and antibacterial properties. The oil forms a protective coating, sealing off access to oxygen and preventing spoilage, thereby extending the shelf life of the pickle.

Pure mustard oil has low water activity, which means it contains minimal dissolved water. This property inhibits the growth of bacteria and fungi, preserving the quality and flavor of the pickle.

Roasted mustard oil, known as ‘bhuteko tori ko tel’, is another indigenous variety produced in different mustard oil pressing mills in Kathmandu Valley. Unlike the cold-pressed variety, roasted oil undergoes a dry-roasting process that softens its raw mustard flavor, resulting in a dark amber-colored oil. This variation is particularly used in dishes like choyela.

Mustard oil production in Nepal is not just an industry; it’s a way of life. It celebrates agriculture, culture, and culinary traditions. The significance of mustard oil in Nepali households and its enduring presence in the heart of Nepali cuisine cannot be understated.

Mustard oil is not merely an ingredient but a culinary and cultural treasure of Nepal. It enhances flavor, preserves pickles, provides health benefits, and carries cultural significance in many culinary traditions, particularly in Nepal. Its unique qualities make it an essential component in the pickling process, and its role goes beyond the kitchen.

Mustard oil is a symbol of our heritage, connecting us to our roots and reminding us of the rich traditions that continue to shape our culinary experiences. As we celebrate the resurgence of mustard oil in our kitchens, we also celebrate our cultural heritage and the flavors that make Nepali cuisine truly special.

The author is a UK-based R&D chef

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