Skip to main content

Danny Denzongpa's first nepali film Mashal

Danny Denzongpa's first Nepali film, Mashal, was produced by Sikkim Films Corporation Private Limited. Pratap Subba, a popular Nepali film director, directed it. The film was released in 1982.

The film had the acting talents of that generation—Rajani Sharma, Danny Denzongpa, Sunil Thapa, Tej Rasaily, Ashok Sharma, Sushila Rayamaji, Ganesh Rijal, C. K. Shreshta, and others. Danny played a blind retired army man, while Sunil Thapa, also in his first Nepali film, was the villain.

Kusum Gazmer wrote the lyrics, and Ranjit Gaazmer provided the music. Three songsYo Badaal, Dara Khola, and Ropaa Hai—are still remembered to this day. The singers were Udit Narayan, Deepa Ghatraj, and Sushma Shrestha.

In an interesting anecdote, I was told by Bhim Rawat, senior journalist and former President of the Sikkim Press Club, that he had watched the movie at Sri Krishna Hall at Rhenock, paying Rs. 1.50 paise for the ticket.



Comments

  1. I have been searching this movie for more than 30 years if anybody have this movie pls upload this movie in youtube or in any browser or even in the hall also, i would be very very thankful to them, or if have old other movie like jhoda or arko janma also pls upload and help us, thanks,,from nepal,,

    ReplyDelete

Post a Comment

Popular posts from this blog

JANHA BAGCHA TEESTA RANGIT

This was a national song of Sikkim sung in the Nepali language during the monarchy system. During the merger with India, the song got banned and later re-released. Two words on the 8th para, which earlier said 'Rajah rah Rani,' were replaced with "Janmah bhumi."     This song was dedicated to the King and Queen of Sikkim. The song lyrics were penned by Sanu Lama, and the music was composed by Dushyant Lama.  The song was first sung on the birth anniversary of Chogyal Palden Thondup Namgyal on April 4, 1970, at Gangtok by Aruna Lama, Dawa Lama, and Manikamal Chettri.    JANHA BAGCHA TEESTA RANGIT,  JAHAN KANCHENDZONGA SEER   YEHI HO HAMRO DHANA KO DESH,  TAPAWAN HO PYARO SIKKIM     INTERLUDE     PHULCHAN YEHA AANGANAI MAA,  CHAAP , GURAS, SUNAKHARI   SWARGASARI SUNDAR DESH KO  HAMRO PYARO PYARO JANMAHBHUMI     JANHA BAGCHA……     BATASHLE BOKCHAA YAHA,  TATHAGAT KO AAMAR WAANI ...

Royal flags of Kingdom of Sikkim (1877-1975)

Sikkim (India)   Image by Mario Fabretto Description of the flag Historical flags 1877 - c. 1914 c. 1914 - 1962 1962 - 1967 Description of the flag From Barraclough (1971):  "Sikkim, formerly a protectorate of India, was incorporated as the twenty-second state of the union in May 1975, and the office of the hereditary ruler, the Chogyal , was abolished. Sikkim has, or had, a flag of white with a red border all round, and a yellow Chakra (fimbriated in red) in the centre."  "...the Chakra [is] a Buddhist symbol representing the Law of Dharma , or eternal change." The Chakra on the flag of Sikkim is different then the one on India's flag. It has eight spokes rather than the many spokes on India's, and has an ornate "nub" on the wheel at the head of each spoke. Don Hagemann, 28 November 1995 [editor's note: The source of this quote is not Barraclough (1971), but probably a later edition of the ...

Have you eaten Sikkim Cucumber ?

Ever heard of " Sikkim Cucumber "? To my little knowledge, I have very little heard about it. Well to my surprise, there seems to be a cucumber species in our locality that is known to the other parts of the world as "Sikkim Cucumber" or more efficiently " Concombre Apple Sikkim ". It is said to have an orange-red skin colour. It is said that "Sikkim Cucumber is not a hybrid, but an ancient variety which grows in Sikkim State in India . Protected by hard skin, it can easily be stored safely for months! It is comparatively small, never reaching more than 10 cm/4 inches. Its skin makes for a beautiful design and is a popular ornamental plant in Europe. But it is edible. Its taste is soft and void of acidity. It can be eaten raw or cooked. It certainly seems very popular in the Indian Himalayas . It can actually be prepared in as many dishes as usual green cucumbers." Never knew that one of my favourite Karkra had its ancient connection with S...