One fine morning three professional cyclists of Pokhara Tirtha Awasthy, president of Nepal Voluntary Blood Donors’ Society (NVBDS), Jitendra Shakya, vice president and Divas Gurung, lifetime member decided to paddle to Sirubari, with a message ‘Donate blood to save life’.
‘We mostly prefer to go for long distance cycling’, said Tirtha Awasthy, president of NVBDS and continued. ‘During our cycling spree, we have almost reached every nook and cranny of the country but not Sirubari. Then one day we three friends decided to go to Sirubari with a message “Donate blood to save life’’.
Speaking with this scribe, Jitendra Shakya, vice president of NVBDS, said, ‘I want to appreciate the concerted efforts made by the people of Sirubari. It is their hard work and perseverance that now they are reaping the benefits. Today Sirubari has earned a big name in the country as one of the first model villages. The concept of village tourism and home stay was first introduced by this village. Here live mostly Gurung and Magar communities among others. Most of the men in this village served in the Indian army and the British army. The local people living here work as a team to welcome the guests to their village. These people have unique style of welcoming the guests to Sirubari’.
Devas Gurung, one of the cyclists from the group, narrated all his experience on mountain bikes from Pokhara to Sirubari. He said, ‘We set off early in the morning from Pokhara and uphill began from Devi’s fall. Regular paddling along the uphill always demands a lot of muscular endurance. After crossing Kaski border, we entered Syangja district, tired and exhausted. It was right time to have lunch at Naudanda. After taking little rest, we moved on. The entire road from Naudanda to Sirubari is completely off road. As a result, we slowed down the speed lest we are injured, but this gave us opportunity to watch natural beauty of surrounding area.
Denne historien er fra Mid October 2018, Issue 10-utgaven av Hospitality Food & Wine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Mid October 2018, Issue 10-utgaven av Hospitality Food & Wine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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