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A 25-year-old man was found dead in a swimming pool in Chitwan on Monday night.

According to Rabindra Khanal, Information Officer at the District Police Office, Lokesh Mahato of Bharatpur metropolis-22, was found dead in the swimming pool at the Dahakhani-based View Resort in Ichchhakamana Rural Municipality-7.

It has been reported that he had gone swimming with his colleagues, who later found him dead.  

Following the incident, police have detained them for further investigation into the case.

The China Tourism Day was marked in Kathmandu by organising an event on Tuesday evening.

The event was jointly organised by China Cultural Center, China National Tourist Office and China Southern Airlines in Kathmandu that witnessed participation of the business community, travel fraternity from Nepal, Chinese business community, government officials and other stakeholders.

China marks May 19 as its Tourism Day to commemorate the great Ming Dynasty traveler Xu Xiake.

On the occasion, Director of China Cultural Centre in Kathmandu Xiao Jiang said that tourism has become a vital part of modern leisure and lifestyle and has brought us closer to nature.

She said that tourism promotes dialogue and mutual understanding between nations and peoples, strengthens friendships, and contributes to building a community with a shared future for humanity.

Also speaking at the event, General Manager of the Kathmandu Office of China Southern Airlines, Yang Wenfu, said the airline has worked to deepen the China-Nepal route network.

He expressed the confidence to further collaborate in opening a new chapter in China-Nepal tourism together with Nepali stakeholders and said that his company aims to advance the development of the aviation and tourism industries between China and Nepal.

On the occasion, representative of China Tourism Office in Kathmandu Mohan Suwal gave a detailed presentation on tourism in China to share deeper insights into China’s natural beauty, cultural heritage, and modern achievements.

Suwal shared about China and Chinese festivals including the Spring Festival, also known as Chinese New Year, the Lantern Festival, the Dragon Boat Festival, the Mid-Autumn Festival and others.

Stating about the historical sites of China, Suwal said that China has abundant historical sites and relics and carry the memory and wisdom of its people. He briefed about the ancient city of Xi'an, the Terracotta Army, the Forbidden City in Beijing and other sites.

China is home to 59 UNESCO cultural and natural heritage sites—ranking second in the world.

Likewise, China is one of the top source countries for inbound tourism while a large number of Nepali travel to China every year.

When I lived in Malekhu—a small town in Nepal famous for its fish—I often saw Indian buses stop near a wild-looking tree. Men would get off, snap off stems, and drive away. I found it odd. Curious, I asked a local elder, Barakoti Krishna Mama. He chuckled, “Even goats won’t eat that grass. Indians use it as a traveling toothbrush.”

I forgot about it. Years later, in the UK, I opened a packet of curry leaves. The smell hit me hard. It was sharp, familiar, nostalgic. I couldn’t place it. The memory tugged at me for years.

Then, during a jungle safari in Sauraha, I saw the same plant from Malekhu. I crushed a leaf in my hand and there it was: That same unforgettable smell. This wasn’t just any plant. It was curry leaf—something I once overlooked, now the hero of my kitchen abroad.

What shocked me even more was that wild organic curry leaves in the UK sell for up to £800 a kilo. This leaf, dismissed back home, is a premium herb abroad. I’ve used it in Qatar during FIFA 2022, and even while cooking for the Ambani family in Las Vegas. And every time, it took me back to Nepal.

Now, I store curry leaves in every form—fresh, dried, frozen, powdered. It’s my favorite spice. Not native to Nepal, perhaps, but deeply tied to my story. And I believe it’s time Nepal recognises this forgotten gem. 

What are curry leaves?

Curry leaves come from the Murraya koenigii tree, native to South Asia. The leaves are glossy, deep green, and aromatic. They are not related to curry powder, but they bring a distinct, citrusy flavor to food. In many Indian and Sri Lankan dishes, they are essential—especially for a process called tadka, where spices are briefly fried in oil to release flavor.

In Ayurveda, curry leaves are praised for healing benefits, from easing digestion to managing diabetes and improving hair health. Communities in southern India even plant them near temples, believing in their purifying powers.

Science now confirms what traditional healers long knew. Curry leaves can control blood sugar, help digestion, reduce hair fall, protect the liver, fight infections, lower cholesterol and aid in weight loss. This little leaf is a health powerhouse.

Strangely, the plant grows wild in parts of Nepal but nobody pays attention. We ignore what other countries pay high prices to import. There’s no system in Nepal to cultivate, process, or sell this plant. But the demand is real.

Nepal could export curry leaves in different forms: fresh, dried, powdered, or even freeze-dried. We already do this for timur (Sichuan pepper) and cardamom. Why not the curry leaf too?

Curry leaves are gaining attention in organic markets, gourmet kitchens, and even beauty products. Chefs use them in fusion dishes. Health lovers drink curry leaf tea. Cosmetic companies experiment with curry leaf oil.

It’s not just a spice. It’s a functional ingredient, one with a story and value.

In many Nepali homes, curry leaves are already used in cooking. Known locally as ‘meetho neem,’ this plant adds flavor to dals, curries, and pickles. But we don’t often grow it ourselves.

What if every household had one curry leaf tree? It’s simple, affordable, and powerful.

The tree is hardy and evergreen. It thrives in warm climates. It grows in pots, backyards, and fields. You can grow it from seeds or cuttings. It needs sunlight, compost-rich soil, and a little care. One tree can provide all the leaves a family needs and more.

I’ve traveled the world carrying my spice kit, especially fried curry leaves. In Mexico, during a Formula One race, I ran out. I called the Indian Embassy. To my surprise, a kind man invited me to his home to pick some. That’s the power of shared food traditions.

In Nepal, we could take this further. Encourage every family to grow a tree. In villages, urban homes, schoolyards. Teach how to grow it. Use it in food and medicine. Dry it. Sell it.

On a bigger scale, the tree grows well in farms too. Space them out one and a half to two meters. Use compost. Harvest leaves every few months. One mature tree gives one to two kilos a year.

It can be a good source of income. Farmers could supply local markets, or export dried or powdered leaves.

Curry leaves clean the air. Their roots prevent soil erosion. Bees love them. They don’t need much water. They cool the surroundings. Growing more of them helps the environment. Medicinally, they support the liver, aid digestion, reduce fat, and boost immunity. They’re rich in iron and vitamin A, good for eyes and blood.

Nepal can lead this, but others can follow. From the southern USA to Israel, curry leaf trees can grow in many climates. They can be grown in gardens, on balconies, or using new techniques like hydroponics.

We need awareness. Schools and communities could distribute grow kits. Chefs can promote the leaf in recipes. Governments and NGOs can support it with training and small grants.

Even small entrepreneurs can build businesses making dried leaves, curry leaf teas, oils, or extracts.

To me, curry leaves are more than just a flavor. They are memory, identity, and health. From the roadside of Malekhu to kitchens in Qatar and Mexico, they’ve been part of my journey.

It’s time we give this leaf the respect it deserves. Let’s stop calling it grass. And let’s plant one tree in every home. Because with every leaf we grow, we bring back something valuable—to our plates, to our health, and to Mother Earth.

The author is a London-based R&D chef

Former US President Joe Biden has confirmed a recent diagnosis of advanced prostate cancer, denying claims by President Trump that the condition was concealed from the public.

Biden’s office said he had not been previously diagnosed and last received a PSA test in 2014. The cancer, now spread to his bones, was classified as highly aggressive with a Gleason score of 9, Al Jazeera reported.

Trump questioned the timing, suggesting the illness must have been known earlier. Biden’s team dismissed the claims, citing age-related screening norms and reaffirming the diagnosis was new.