Renowned chef and television personality Chef K. Damodharan, popularly known as Chef Damu, has reportedly passed away in Chennai at the age of 72, on 25 October 2026. His demise has raised concerns across the culinary and entertainment communities, where he was widely recognised for his contributions to Indian cuisine and television.

Chef Damu became a familiar face among Tamil television audiences through his cooking shows and his role as a judge on Cooku with Comali, broadcast on Star Vijay. His approachable personality, culinary knowledge and interactions with contestants helped him connect with viewers beyond professional kitchens. He also served as the President of the South Indian Chefs Association.

His contribution to the culinary world extended beyond television. In December 2010, Chef Damu achieved a Guinness World Record for the longest cooking marathon by an individual. During the continuous cooking session, he prepared 617 dishes weighing approximately 190 kilograms over 24 hours, 30 minutes and 12 seconds, marking a significant milestone in his culinary career.

In recognition of his contributions to the culinary arts, he received the Padma Shri in 2025, one of India's highest civilian honours. The recognition celebrated his work in the culinary field and his efforts to bring Indian food and cooking traditions to a wider audience.

Chef Damu also made appearances in Tamil films, extending his presence beyond television and the professional culinary world. His career reflected the growing connection between food, entertainment and popular culture, particularly through television programmes that brought cooking into Indian households.

His journey also represented the wider role of chefs in promoting culinary traditions, inspiring aspiring professionals and making food more accessible to audiences. Through his television appearances and professional achievements, he became a recognised personality in Tamil Nadu's culinary landscape.

His sudden demise has sent shockwaves through the culinary world, with condolences pouring in from across the industry.

The United Nations’ decision to earmark $20 million for flood-stricken Nepal marks a milestone in climate finance. But it exposes a deeper contradiction: the world is beginning to pay for climate damage while struggling to address the forces that make such disasters increasingly dangerous.

In August 2026, a massive rock-and-ice collapse triggered destructive flooding in Nepal, killing more than 1,400 people and leaving thousands missing. The government estimates reconstruction costs at $4.78 billion, making the proposed allocation a fraction of the requirement. Nepal must also submit a proposal and secure board approval before receiving the money.

The financial gap is significant. But the bigger question is whether global climate action is focused too heavily on repairing damage rather than addressing its underlying causes.

The crisis begins before the disaster

The collapse involved a complex combination of geological and climatic factors. Glacier retreat and permafrost degradation may weaken mountain slopes, while rising temperatures can intensify risks in already unstable terrain. However, the precise triggers of Nepal’s disaster remain under investigation.

At the root of human-driven global warming are greenhouse gas emissions, particularly from burning coal, oil and gas. Reducing these emissions is essential to limiting further warming and the additional risks it creates. Vulnerable mountain nations cannot shoulder this responsibility alone when emissions from economies worldwide influence the climate system.

Reconstruction funding cannot reverse glacier retreat or restore destabilised terrain. Addressing these risks requires emissions reductions, mountain ecosystem protection, scientific monitoring and development that accounts for environmental hazards.

Can climate finance prevent the next collapse?

Not every avalanche, flood or landslide can be prevented. But the climatic pressures that can worsen certain hazards can be limited.

That requires faster emissions reductions, action against short-lived climate pollutants such as black carbon, which darkens snow and ice, and sustained investment in understanding mountain instability. While these measures cannot eliminate geological hazards, they can help limit additional climate-driven risks.

This is where climate finance must be judged more broadly. Loss-and-damage funding addresses harm already suffered; mitigation tackles the causes of global warming, while adaptation reduces vulnerability to its effects. None can replace the others.

The international response often becomes most visible after destruction, when governments negotiate funding and communities begin rebuilding. Meanwhile, the economic and political decisions driving emissions remain difficult to change.

The price of acting too late

The $20 million allocation is progress, but it is not a solution. Nepal needs immediate recovery assistance, long-term adaptation and international action to limit further warming. The proposed funding also faces an approval process, delaying its actual delivery.

Major emitters must accelerate emissions reductions, while wealthier nations must support vulnerable countries in addressing climate risks. Nepal cannot stop global warming independently, just as a climate fund cannot stabilise every mountain slope.

If the global response begins only after communities are devastated, climate finance risks becoming a recurring bill for destruction that could, in some cases, have been reduced.

The ultimate test is not simply whether the world can afford to rebuild Nepal, but whether governments will confront the causes of global warming before more communities are forced to pay its price.

Bebida Hospitality and Bengaluru Airport's 080 Lounges have introduced Copenhagen Sparkling Tea at the 080 Domestic Lounge and 080 International Lounge at Terminal 2 of Kempegowda International Airport Bengaluru, expanding the lounges' beverage offerings with an alcohol-free Danish sparkling tea.

Founded in 2017 by Jacob Kocemba and Bo Sten Hansen, Copenhagen Sparkling Tea combines traditional tea brewing with the effervescence of a sparkling beverage. Hand-brewed in Copenhagen using up to 13 organic teas, the blends bring together different tea varieties to create layered aromas, distinctive flavour profiles and a crisp finish.

The introduction offers travellers an alternative to conventional lounge beverages, bringing together international beverage craftsmanship and India's established tea culture.

Copenhagen Sparkling Tea is brought to India by Bebida Hospitality Pvt. Ltd., which specialises in introducing international food and beverage brands to the Indian market. The brand is served at more than 200 Michelin-starred restaurants and by hospitality groups including Four Seasons, InterContinental, Ritz-Carlton, JW Marriott, Taj and The Leela.

At the 080 Lounges, the sparkling tea is served chilled in fine stemware and is available in three signature blends:

• Blå: A blend of jasmine, white tea, Darjeeling and Assam, offering delicate floral notes and a balanced flavour profile.

• Lysegrøn: Combines sencha and green tea with citrus and first-flush Darjeeling for a bright, refreshing taste.

• Lyserød: Brings together silver needle, oolong, hibiscus, Darjeeling and Assam, with a delicately fruity character and blush-pink colour.

Commenting on the introduction, George Bennet Kuruvilla, CEO, Bengaluru Airport Services Limited (BASL), and VP Hospitality, Bangalore International Airport Limited (BIAL), said, “We are constantly looking to elevate the experience for travelers who frequently visit our lounges. Copenhagen Sparkling Tea gives our guests a distinctive choice that matches the care we put into every part of the lounge. It reinforces our commitment to thoughtful hospitality, quality, and creating meaningful experiences for our guests.”

Jacob Kocemba, Founder, Copenhagen Sparkling Tea, said the beverage was created to celebrate meaningful moments and expressed pride in bringing the brand to the 080 Lounges in Bengaluru.

Nadia Sood, Co-Founder, Bebida Hospitality, highlighted the connection between India's tea heritage and the brand's contemporary approach. She noted that the 080 Lounges' emphasis on design and guest experience made them a suitable setting for introducing the sparkling tea to Indian travellers.

Located airside on Level 4 of Terminal 2, both the 080 Domestic Lounge and 080 International Lounge operate 24 hours a day. Managed by Bengaluru Airport Services Limited, the lounges draw inspiration from Karnataka's and India's cultural heritage, with facilities that include dining, spa services, workspaces and artwork by local artists.

The addition of Copenhagen Sparkling Tea further diversifies the lounges' food and beverage programme, offering travellers a distinctive alcohol-free option before departure or during their airport stay.