KATHMANDU
With the change in Bikram Sambat calendar from Poush to Magh, Nepalis celebrate Maghe Sankranti, which marks the beginning of spring season in Nepal.

The month of Magh, which is the period between mid-January to mid-February, is believed as the month to rejoice with the faith that the threat of misfortune is behind and better days have come at last.

Nepali Hindus take a bath on the banks of various rivers to mark the day and pray to the sun with the belief to be relieved of their past sins.

The day is viewed as a major harvest festival in the terai region. On this day, the Tharu community observes ‘Maghi’, as the start of their new year. In the Newar community, the day is observed as ‘Ghya Chaaku Sanhu’, where they put oil on their heads from the hands of their elders and eat pieces of molasses, ghee and fish.

Magh Sankranti marks the change of the course of winter’s sun toward the northern hemisphere, which eventually brings the long awaited warmer days. This year, this festival is being celebrated on Thursday.

Food and festivals are synonymous in Nepal and Maghe Sankranti is no different to this. Til ko Laddu (brown sesame seed edible ball), chaaku (molasses), Ghee (clarified butter) and Tilauri are some food items eaten on this day.

In this context, My City has taken interviews of two young members of Ethnik, which has introduced chaaku as their products in the market with modern packaging. And, Ethnik is a new business venture and a team name for 4 students from People’s Dental College, who participated and won the On-Campus Finale of Hult Prize at IOM for the cause 'Food for Good'. They plan to take their products at the international level in the Regional competition being held soon.