•    Is there any drawback of Organic wines?

•    Why do we use word ‘toast’ when it comes to wine or other beverages?
It is quite funny actually. Today toast stands for good health and good life. However in ancient Rome, the piece of toasted bread used to be dropped in wine. From this tradition the term toast is attached with the wine and other beverages.

•    In your article, I have often noticed the rule of thumb as mostly used word, can you explain more?
Lovely question, in fact I always wanted to share this story. Normally Rule of Thumb means measurement in a proximity. In other words you can say being close to facts or accuracy. The use of thermometer is used today to check the temperature but in olden days people used to dip their thumb in beverages to check temperature. This is how the word rule of thumb became popular.

•    Is it true that word Honeymoon comes from wine?
Well, not exactly though it has a link with each other. It is believed that in ancient Babylonian culture, the son in law has to be provided by mead (fermented honey drink) with a month full stock. The Babylonian month is based on lunar calendar and by providing the honey based drink for a month gave birth to ‘honeymoon’.

Watching BMX and mountain bike as extreme sport on sports channels is an eye candy. The situation has changed in Nepal; it has become the cult to a sect of younger generation. Don’t get surprised to see couple of mountain bikers jumping from the ramp and trying to flip here in Nepal. Honestly when I saw my friend’s brother and amazing photographer Sameer Jung Thapa traveling in his Mountain bike I was amazed and took it as an extreme hobby of selected people. Later on I got opportunity to meet many others being friend of Kathmandu Bike Station at Pani Pokhari, opposite of Japanese Embassy, established by Prayash Tamang, national coach of mountain biking. The multiple chat with many mountain bikers see Nepal as best destination for mountain biking for her diverse landscape and terrain.

The young enthusiasts are willing to develop mountain biking and take it to next level. However they are seeking a ropani of land from government where they will construct the ramp and park themselves to perform and practice jumping and they anticipate others to join this sport.

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My trip started when I received an invitation from the Hinwa Winery to visit their factory at Basantapur of Sankhuwasabha adjoined to Tehrathum and Tapalejung districts. I was relieved to get a Night Couch but my luck was not strong enough to get a seat in this journey. Finally I decided to get up to the hood of the Night Couch from Muglin. The bumpy ride with little adventure was fun striking even though my hair was getting sticky and turning into a single mould. We halted at Rampur in front of a highway eatery, Rice Palace. The food was awful and service was not worth mentioning. After we had a worst highway meal it was still a long journey to reach Itahari.

Itahari was ready with morning glow in the east to welcome us and every moments of viewing sunrise from the top of the couch was golden moment in itself. Looking at the green pasture along with farmers busy converting jute into thread was the typical image of eastern roadside villages. Literally Itahari was making me swim in my own sweat.

My friend had arranged a stay at National Hotel, a simple lodge. After getting fresh, I took a rest sipping chilled beer. To roam around in the midday was unimaginable for me. The couple of bottles of beer were working positively inside me. And National Hotel’s specialty, Mutton Momo served with mutton soup was so tempting that I could not stop myself for a second order. It reminded me of traditional café in New Road few years back where they used to serve momo with soup. If you get a chance to be in Itahari, you should not forget to visit National Hotel to try this Mutton Momo with soup.

My friend suggested me to visit the Peculate Handsome Men Parlor, a celebrity in itself. Fully air conditioned and crowded saloon away from Kathmandu was a surprise to me. The air condition was a great relief and after having my moustache and beard trimmed, I took a traditional massage that was so relaxing that I forget I traveled in the hood whole night.

The sun was setting and my friend asked me to get my luggage and move to fully air conditioned hotel Tirupati. I guess it is one of the finest hotels in Itahari with nice restaurant serving good Indian delicacies and rooms with television, telephone and air condition. The night went well after the tiresome trip. The next day I woke up early and my friend helped me to catch a microbus to Hile, Dhankuta, the transit point from where I was supposed to move to Tumligtar. The journey started well moving through multiple chowks of Dharan towards Bhedetar. The microbus stopped at Bhedetar to answer nature’s call. I ended up having a big fat leech sucking my blood while answering nature’s call behind the bushes. It was the first experience in my life to interact with a leech. Every moment my adventure was collecting new experiences and my fingers were suffocating to write the journey’s each and every details. We passed through Dhankuta Bus Park, then began a beautiful uphill ride to Hile.

The second phase was to catch a Land Cruiser which works as a Taxi in hilly dirt roads. There was no system or any pure method to book the seat. The simple rule was, once it is packed then it moves. I was able to catch one of the congested seats at the back paying NRS 600 for five hours trip. Imagine yourself having a bumpiest ride of the life on such a narrow road listening to Nepali movie songs and heat was so terrible that you feel like baking alive.

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During my adolescent days one of my philosophical relative gave me a discourse on the importance of five elements. Since then my mind asks several questions regarding our human body taking a close look at the scientific skeptic view along with energy point of view regarded by ancient scriptures. Vedic scriptures talk about our body being a compact combination of FIRE, EARTH, WOOD, WATER and METAL which builds us and at the end goes back to nature making a perfect cycle. Whenever we hear about our relatives getting sick, the first thing comes in mind is food. Was it the eating habit? Was it the food that he had eaten that day the cause of illness? The next solution is to cure it by fixing the eating habits. Therefore I strongly believe in Chinese thought of consuming food balancing ying and yang. Today the maximum Nepalese suffer from pressure, uric acid and other dangerous diseases. This is one fact; other is our food not being accepted in arena of world cuisine like Thai, Chinese, Mexican, French or Italian. The problem is not seeking the unique selling point of it and making a maximum utilization. Today we can even break our food as per tantric practices, Vedic thought and surely there is lot more to talk when you have such a rich history of food culture that dominates our daily life. However the perfect example would be Momo being loved by all and even the first timer foreigner loves it. Yet it is adopted dish from neighboring countries our style of preparing and rich in spices make it special.

Few years back I made a deep study on elements of food and found that it actually holds lot of secret. It makes one ponder over balancing all the elements within our body by consuming right food. Lets say, when your fire element in body is high that means you are angry or suffering from acidity. It provides the solution by consuming right food which will bring it down and balancing your body. The simplest article of mine so far makes me believe that it will make everyone’s health better and live a good life.

To understand this, we have to look at our five vital organs that play a big role to keep our machine functioning are Liver, Heart, Kidney, Lungs and Spleen. Taking a closer look at each ones with connection to elements will provide a meaning to your questions.

1.    Liver as Wood

Liver is governed by wood which has a character to grow and shrink. The high consumption of protein may not be beneficial to your liver. Liver, actually by shrinking and growing allows your body to adjust to extreme environment within the body. Like the wood it resists extreme weather conditions. Liver represents spring represents a season, wind as a climate and sour as a taste. Remember wood promotes the fire and definite wood is controlled by earth. In simple language if you take care of your liver it promotes heart which represents the fire. This will lead to balance between spleen as earth which is responsible to repair damaged blood cells and create new ones.

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When the nature indulges you in her beauty there is no escape out and you wander for many hours prasing the Lord for such a creation. On such a note imagine yourself reaching a destination with ride on the hills looking down at the rivers and every hill you pass by has wild red berries and yellow berries blooming like nothing else. You feel even cloud is below yourself and you feel like dreaming when the cool breeze pass by your face smoothly singing “lal dupatta udgaya tere hawa ke jhoke se”. I can’t help when something so special makes me feel lost up in the hills; I get totally immersed in the nature, the marvelous creation of God. The air up there is so fresh as if nature herself brushes with tons of Close Up. Let me break suspense here and reveal you the place named as Basantapur but not the one in the heart of the capital. This Basantapur doesn’t have any courtyard, street food hawkers or the living goddess residing. This Basantapur is located up in the hills of Terathum from where roads take to many places like Sankuwasaba and Taplejung. Right from the Basantapur starts the Rhododendron Conversation Area with so many varieties of Rhododendron - national flower of Nepal - unexplainable. If you are planning to walk above the clouds then make sure to go looking for the entire hill painted in red with berries and Rhododendrons. My passage to this place was none other than to visit booming winery of Nepal called Makalu Wine Industry serving the wine under the name Hinwa.

The Hinwa wine has its own identity and holds completely different culture and trends compared to western wine world. Almost 99.9 percent of western wine industry is based on cash crop grapes. Here in Nepal the initiative has been taken using our own Aisalu (wild yellow berries also known as sea buckthorn berries) and Chutro (wild red berries) with abundance of medicinal values. The three hours ride from Dharan is not a bad choice of place for establishing the wine industry where the streams of Himalayan water flows making Hinwa a special wine. The history goes back when the proprietor Mr. Madan P Shrestha was convinced by his son in law regarding the wine business. However the Hinwa as Aisalu and Chutro came accidentally. First choice was orange found plenty in Chainpur. Later when locals were selling the Aisalu, the experimental thought came and Hinwa was born. The only reason to promote Aisalu wine was its health benefits and being one of its kinds in the entire world. Mr. Shrestha recalls, one day when he was enjoying the vista from his factory his eyes caught red berries and got his hand on it which painted his hand red and taste was something different. That’s how the red wine of Hinwa was born from Chutro and similarly Aisalu brought the white wine.

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]]> http://www.fnw.com.np/?feed=rss2&p=965 http://www.fnw.com.np/?p=959 http://www.fnw.com.np/?p=959#comments Tue, 01 Dec 2009 15:24:51 +0000 Sandeep Kumar KC http://www.fnw.com.np/?p=959

Is it true that the person who invented the process of champagne making was blind?

Absolutely, the great person is non other than Dom Perignon who was blind and he was a master winemaker. He also found the solution of preventing champagne being flat by creating crown cap to protect it. When you study the process of champagne making you will find many names associated with his family. For example the process by which the champagne bottles are racked upside down to collect the sediments is known as Dom Widow Method dedicated to his wife. Today Dom Perignon is a name of champagne which is classified as highest quality.

What is Meritage Wine?

Well, if the wines are made from two different grapes varieties and blended then it is called Meritage wine. For example Bordeaux wines were called so due to its blend between different grapes to create the taste. However the Australians are excelling nowadays when it comes to Meritage wines.

How can you say wine is balanced and good?

There is not an instrument which can measure the wine goodness. Recently my fellow friend told me some hocus story about the instrument that can identify the wine quality. One thing you have to remember is that everyone has different palate and taste so you have to act accordingly. For your answer the word balance in wine refers to few characters those are not overpowering e.g. acidic, tannic, fruitiness and sourness. If the wine has less acidic side then wine is very flappy and looses its interesting character or in other side if it is too acidic you may find wine aggressive but when these things are balanced it makes wine nice and best to drink. When the wine reaches the balanced stage that means wine is sexy and right time to get married.

]]> http://www.fnw.com.np/?feed=rss2&p=959 http://www.fnw.com.np/?p=810 http://www.fnw.com.np/?p=810#comments Sun, 22 Nov 2009 12:10:26 +0000 Sandeep Kumar KC http://www.fnw.com.np/?p=810 When the festive mood knocks your door, there is excitement, planning, preparation and saving. It is said that the tradition and culture are getting extinct but in other hand they are being transformed with time keeping the spirit alive at extend. Every family passes their next generation their culture, tradition and of course the moods of getting enchanted by the family union. Tears roll down when loved ones are not by the side. The festive mood is high with Dashain and Tihar when kids and adults are seeking for fun and long holiday to rest their job burden for a while. On such a verge we met celebrities and corporate heads, who not only care about themselves but their commitment for family is high. They pass their skills blended with the tradition and culture to be followed at high hope.

HM’s Food & Wine team wishes the entire fellow citizens Happy Vijaya Dashami and for peace and prosperity to each individual of our one nation and one family. These festivals bind everyone together with love and food for the celebrations within our heart.

Mr. Rajendra Khetan

Maintain cease fire at home…

Who does not know Rajendra Khetan today? When anyone is asked about the top business houses of Nepal, comes the name of Khetan Group. Rajendra Khetan is synonymous to the Khetan Group which owns top brands of Nepal in noodles, snacks, beer, bank, insurance company, IT and many more. Young industrialist who is in the journey to change the face of Nepal into the prosperous and industrial country is also the Constituent Assembly member. He is the dream and destination of many young and fresh entrepreneurs. Recipient of several awards and loaded with personality and vision, Rajendra Khetan, shares tidbits on this festive season.

• How you and your family celebrate auspicious festivals Dashain and Tihar?
Tihar is our main festival that begins from the Dashain itself. Dashain and Tihar is celebrated together with family, doing all traditional puja and other rituals, buying new stuffs for kids and family, new food preparations and distribution of Sweets to sisters. During Tihar, we visit elder’s and sister’s house to greet them. And the festival completes with Bhai Tika and dinner at in-laws’ house. So we are preparing similarly for this year as well.

• In this festive season you don’t want to miss….
How can one miss Dashain, Tihar and Fagu (Holi)? This is the time of the year all scattered family and friends gather at one place and feel integrated and strong attachment wit the family and our traditions.

• Do you have any profound childhood memories of these festivals?
In fact each year is special one. But I remember one in early 1990s when we lost our grand father and that Deepawali was a tribute for him and we didn’t celebrate it. In 2007 we lost our dad and we did the same. Being with the family and friends together in such festivals, each year becomes very special one.

• Any special plan for this festive season?
Well, it will be as usual. My younger daughter is almost 22 months old and this year she may feel some sense of festival so we are excited about it. Kids are growing and they add value to festivals and no doubt it is one more reason and yet another reason to celebrate.

• Few things people should avoid in this festival?
Animal sacrifice and please maintain cease fire at home, office and country ha-ha

• Can you recommend few foods for this festival that mesmerize your palate?
Festive holidays are long so I think this year each day should be dedicated to each meal like Thai, Italian, Tibetan, Chinese, South and North Indian, Mediterranean and Lebanese and Mexican. Hmmm yummmyyy!!!

Nima Rumba

Originally from Subarnapur, Parsa, brought up in the peaceful ever enchanting Swoyambhu, now Nima Rumba is the heart throb of Nepalese pop culture. He has been through ups and downs to reach today’s destination. He recalls when the festival Dashain and Tihar used to be in air, the mood, ambiance and vibe changed into a vibrant environment. Today, himself being a father and family person has responsibilities to keep his family life and fame life intact. His job demands him to travel a lot for concerts and programs. Now father of two says, “It’s my work so my family understands it.” He loves to spend his time with his kids and tries to ensure his kids learn his family tradition and values. This Dashara, he is going to miss his family as he will be in Hong Kong. Now he shares his profound childhood memories which he gathered in Kathmandu.

•    Nima, are there any remarkable memories from your childhood as you were three children in family?
It is funny actually. My father used to bring us new clothes in Dashain but all the clothes used to have same color and pattern. My elder brother was different in age by few more years and he used to get better clothes and I use to fight about it.

•    Is there one thing Nima don’t do in the name of Festivals?
Please note it properly; I don’t gamble at all, either its festival or non festival. I don’t know how to gamble as well. I have never craved for it. I find myself lucky and hate that.

•    How do you see Dashara as yourself in family terms?
Honestly, even today I can not afford a good Dashain and Tihar for my family and kids. It still comes as a burden. What about people who don’t have regular income? It’s one aspect but in other hand, seeing your kids being happy and jumping around is like paying back what you have invested.

•    What was the factor during your childhood it made Dashain so special?
I grew up in Swayambhu. The festivals used to bring fiesta and mood in different manner. You could feel something good is going on. More than that, honestly new clothes and the Dakshina (money given by elders on the day of Dashain) was major excitement.

•    How much do you crave for food by your wife?
Oh yes! She is awesome and God knows how many varieties of cuisine she can prepare. It is simply exciting and tastes far better than many restaurants. I guess that’s why my kids have become adventurous on food. Being myself a food adventure person, I could see my kids are on the same track and I love that.

•    Is there any particular food that you would like to share?
I don’t know. There are so many to talk but I guess my kids love Spaghetti Bolognese and having it with them and showing them the proper way to have pasta is delightful.

•    When did you realize that you were artistic person?
Lots of people don’t know that my entire family was very artistic. I am talking about Thanka. It is a prestigious job in Buddhist community and I have grown up with it and every Thanka is an art and story on its own. Somehow I think I am God gifted when it comes to vocal, so I feel fortunate for getting love of fans and families.

•    Do you think your kids will inherit your skill?
In my elder son, I have not seen that niche carved well but definitely in my younger, I can see him mumbling songs and tapping his foot. I guess he may be the one.

•    Are your kids aware of your stardom?
Yep! My elder son is quite big now and he understands. In other hand my younger son while traveling sees me in the hoarding boards and banners and he shouts, Papa! It’s really more than you can ask for.

•    You have spent many years in Hong Kong; do you miss the food there?
Oh yes! I miss Cha Chu Fan, which is like slowly cooked pork with rice, soup and steamed Prok Choi on side with the special ginger and spring onion sauce. It still hunts me. It was the cheapest food that you could ask for but filling and best in taste. They should have one like that in Nepal.

•    You have witnessed many Dashian and Diwali while in overseas, what is the difference?
The major difference is none other than environment or I call it ambiance. Over here you start sensing it with kites in the sky, busy market, the advertisements calling for special discounts and especially the price of goat soaring up. In abroad we talk about it and you spend festival in restaurants or halls trying to recreate the real ambiance but it is not exactly like the original. The funny part in abroad is you don’t have public holiday and you celebrate in home with Tika and before you go to your work you wash your face and get ready. Sad isn’t it?

•    How do you manage your family life and your celebrity life so nicely?
Honestly, I don’t know. I guess I try to be natural on what I do? I make sure not to hurt anyone. You must provide equal time to your family and your fans. In the long run your family understands it and I would say I am lucky to have my supportive wife and family.

•    Is Nima a good cook?
Huh! Nope but I can cook good instant noodles. Usually when there is a function in home I take care of beverage and my wife does with food. She hates to be interfered in kitchen and I don’t dare to.

•    Nima do you believe you are passing tradition, culture and values to your kids?
Definitely yes! I would say even my music has a flavor of Nepalese traditions and culture. Say it Madal, Flute or even Sarangi. Have you heard my song Eh kanchi, timi lai…? I make sure to have all that flares at least in my three songs of album. When it comes to family what I have learnt is keeping good and removing bad aspects of culture and traditions. I don’t believe in sacrifice either. In old days Dashain make sense because that’s the time to eat meat as much you can. You wait your goat to fully grow for that occasion only. Today, I guess we purchase new clothes often and eat meat frequently. I make sure on festivals that my kids know my relatives and be socialized and pass on to their generations as well.

•    Are there any recipes that you would like to share with our readers?
Definitely, yes but before that I would say don’t burden yourself for the festival. I don’t like those who gamble their life and entire family. Please pass your values to your generations and make it simple and nice. When you will have enough of meat and seek for some greens my recipe will go well. Simple Chinese style Pork Choi with oyster sauce. Believe me it comes handy after a tons of meat. edited  >>Read More

Who doesn’t want a perfect getaway to relax in a weekend? In search for perfect outings, we keep roaming around distant places. But our eyes never get on the places next to home that provide a great retreat from all the tensions of life. Long journey is whole lot of excitement for a holiday but for a day or two it tends to be more tiresome than the passed week. In such cases, just searching for fun clock asks to pack up and head back home before fun begins.

Situated just 9 kilometers southwest of Kathmandu remains the magnificent place for anyone looking for historical and religious destination. As it has historical and religious background, do not think it is a sacred pilgrim for older generations only. It’s a perfect hangout destination for youthful, romantic and adventurous hearts to spend few hours. Chobhar is a haven for anyone in the suburbs of Kathmandu with all the facilities and still peaceful and clean environment.

Accessibility
Reaching Chobhar is not a big headache. Just make up your mind, get your camera and start heading towards the bus stand. Bus to Dakshinkali available from Old Bus Park will drop you at Chobhar. If you hate to be squeezed in the crowded bus or have your wallet filled with bucks, grab a taxi. It costs approximately Rs 300 to 400. The driver will take you to the right destination before you fall asleep or get a motion sickness. It is just half an hour drive from the centre of the city if you don’t have time for all these.

If you have your own vehicle, get someone you love and push your accelerator. You won’t realize when your wheels will take you where you want to be. You may wish the route would be a bit longer because most journey to the destination tends to be joyful than actually reaching there. But don’t be upset. In case of Chobhar, the joy is in reaching the destination rather than on the way.

The best option of all would be to take a bicycle and ride with a group of family and friends. A great fun along with a little cut off of the fat.

Attraction
We, a group of colleagues chose to ride on the motorbike. Till we reached Kalimati, the traffic stuffed road was quite boring. But as we headed south, traffic became sparse and was easy to ride. Our wheels started winding up the historical Chobhar hill giving a spectacular view of the Kathmandu valley which was clearly washed with monsoon rain. Concrete jungle rested among silhouettes of monsoon clouds. This picture rested on our eyes till we reached the top of the hill.

Though we do not sacrifice ourselves before religion, we couldn’t give it an ironic grin too. So we entered into Aadinath Temple premises to say hi to dear God. Deity Aadinath also known as Anandadhari Lokeshwor is believed to cure the diseases of people. One signature element that captured our eyes inside the temple was the attested utensils on the wall of the premises.

On the hilltop another landmark is the Chobhar Monastery which peacefully rests overlooking the Kathmandu valley.

Resting for a while in the Chobhar Village Resort, we decided to roll down the hill to the Manjushree Cave, one of the longest caves in South Asia. If you are into adventure, thrills go inside the cave. By the cave lies Chobhar Gorge which is believed to be cut by Manjushree to drain the water from the prehistoric lake, which is now Kathmandu valley. Though sacred river Bagmati roaring below our feet was unpleasant to nose, it is the place that identifies Chobhar.

Jalbinayak Temple adjacent to the Gorge is another destination for anyone who is spiritually connected to Lord Ganesh, the holy deity of Hindus.

Another must visit place is Taudaha, just few minutes ride away from Gorge. It is another religiously and historically important destination. The lake is believed to be the residence of Karkotak Naag Raja – the king of the snakes. Don’t forget to feed the fishes in the lake; you will definitely enjoy a school of fishes hovering in front of your toes. But remember; do not throw plastic packets into the pond.

Accommodation:
Something that stands aloof in the height of Chobhar hill is Chobhar Village Resort that represents what can be done to a simple 200 years old house on verge of collapse. The idea of Mr. Theo has converted almost ruins into something elegant like French provincial home with Newari architect intact. The first thing it will hit you is, “Why can’t I make my ancestral home like this?” The matan (adjoining house where cattle are kept on ground floor with upper floors used for guests) is used as bedrooms upstairs and porch as eateries overlooking the magnificent hills and lush green paddy fields.

Every single traditional Nepalese tool is used as decorative master pieces. Resort is just 20 minutes away from the valley where you can enjoy deluxe life style in renovated old house that captivates you.