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Five things about Rajesh Payal Rai
From his debut solo album ‘Murchanna’ back in 1995 to his 19th album ‘Darsan Namate-4’ in 2019, versatile singer Rajesh Payal Rai has been entertaining Nepali music lovers so far. Known as ‘Rai is King’, he has also set a new record as playback singer for more than 500 Nepali movies. Moreover, he has also lent his soulful voice for songs in Japanese and Bhojpuri language. Acknowledging his singing talent, he has been conferred with the numerous awards including Image Award, Hits FM Award, Narayan Gopal Sangit Kosh and more.
In conversation with My City’s Kiran Lama, Rai revealed five things that many may not know about him.
According to Rai, he is a sleepaholic. “I’m not an early bird since I love to sleep a lot. My daily routine is to sleep until noon. But it doesn’t mean I’m a lazy-bone. Usually, I have a late-night meeting with different organizers from abroad via phone,” he said.
Spicy food manic
It is strange but also an interesting thing about Rai that he carries a dalle khursani (round chilly) in his pocket. “I’m a spicy food manic. I often carry a khursani in my pocket. I’m so addicted to it that tend to eat it without any other food,” he said.
Another intriguing thing about Rai, he adores taking steam and sauna bath. Moreover, he also likes to walk. “During my concert in abroad, I love to stroll at the premises of the hotel. However, it is hardly possible in Nepal. Also, I love to swim and take a sauna bath to keep my body and mind fit,” Rai shared.
Sensational singer Rai is a spiritual seeker. Yes, you heard it right. Rai usually do mediation in his spare time. “Since I have a busy schedule, I do meditation to rejuvenate myself,” Rai told My City.
Traditional Cuisine lovers
When it comes to food, Rai is a big fan of the traditional palate. Even in his international musical tour, he picks authentic cuisine over continental cuisine. “Most of the people don’t know that kalo dal (black lentil) and sungur ko sukuti (pork dry meat) are my favorite dishes. In addition, kinema—the indigenous fermented dish is also my favorite one,” Rai said.
- by Republica
- by Sangita Shrestha
- by Sangita Shrestha