Every dog has its day during Kukur Tihar, a Hindu festival for Nepal’s dogs

By:
On:
In: Asia

Dogs in Nepal were decked with marigold garlands and bright vermillion paint on Sunday (Nov 12) to celebrate a day dedicated to them as part of a Hindu festival.

Kukur Tihar, the second day of the five-day Tihar festival, is reserved for worshipping dogs as agents of Yamaraj, the god of death, and for appreciating their loyalty and companionship to humans.

Businessman Sujit Dongol, who celebrated the festival at home, told AFP that his dog was part of the family.

“He is a companion to everyone and is always happy and playful like a child,” he said, holding his one-year-old American Bully in his arms. “We feel happy worshipping a dog that lives with us.”

Dog lovers also offer treats and toys to their pets and street dogs during the celebration.

The Armed Police Force held a special ritual to honour and worship their canine force, which is often used during natural disasters and in the detection of explosives and drugs.

“It is a special day,” said Ramesh Pokharel, chief of the Animal Health and Dog Handler section of the Armed Police Force. “Our dogs have helped us a lot, so the security personnel feel happy to celebrate this.”

Inspired by Nepal’s festival, a similar annual celebration began in Mexico in 2016.

But animal welfare groups say the special treatment should not be limited to a single day and inhumane treatment towards street dogs, such as poisoning them to cull the population or to prevent rabies, must be stopped.

Continue Reading

‘Joys of life’: Hong Kong food traditions endure in city of flux

By:
On:
In: Asia

Hong Kong is equally acclaimed for its fine dining restaurants and its street-side eateries, and the enduring use of handwoven steamers in both is part of a set of unique food traditions that have shaped its culinary landscape for generations.

As in many modern metropoles, the flow of commerce in the finance hub brings constant change, but Hong Kong’s cuisine remains wedded to a network of traditions that residents view as staunch markers of local identity.

“Bamboo steamers absorb moisture and there won’t be condensation (on the lid),” Lui explains, adding that metal or plastic versions would never pass as part of an authentic yum cha experience in Hong Kong.

But he does add steel around the bamboo rim to make his steamers more durable and improve insulation, an innovation he says he pioneered.

“For steaming buns, there is no substitute.”

HONG KONG INSTITUTIONS

Liu’s shop is located on Shanghai Street, a historic stretch of road in Hong Kong’s Kowloon district that is a treasure trove of kitchenware and utensils.

One block north is Chan Chi Kee cutlery, a family-run Hong Kong institution more than 100 years old.

Retired craftsman Chan, who is part of the clan that runs the shop and now in his 80s, spends much of his time there.

He started forging cleavers when he was around 15 years old as part of the already-established family business.

Continue Reading