Ichha Pradhananga

NEWACUISINE HUB
A Nagadesh, Thim;
By
ICHHAPRADHANANGA
740113
Athesis submitted in partialfulfillment

of the rcquirements for the
Degree of Bachelor of Architccturc
Purbanchal University
KHWOPA ENGINEERING COLLEGFË
DEPARTTMENT OF ARCHITECTURI:
Tibali, Bhaktapur, Ncpal
AUGUST 2023
NEWA CUISINE HUB
At Nagadesh, Thimi
By:
ICHHA PRADHANANGA
CRN 770113
A thesis submitted in partial fulfillment of the requirements for the
Degree of Bachelor of Architecture
Purbanchal University
KHWOPA ENGINEERING COLLEGE
DEPARTMENT OF ARCHITECTURE
Libali, Bhaktapur, Nepal
AUGUST, 2023
ENGcINEERIN
ING AnUndertaking of Bhaktapur Municipality
(Affiliated to Purbanchal University)
AKT
Estd. 2001
PAN No. 201382918
CERTIFICATE
This is to certify that the thesis entitled NEWA CUISINE HUB at Nagadesh, Thimi,
submitted to the Department of Architecture of Khwopa Engineering College by Ms. lchba
Pradhanangaof Class Roll No. 13/B.Arch./074 has been declared successful for the partial
fulfillment of the academic requirement towards the completion of the degree of Bachelor of
Architecture of Purbanchal University.
Ar. Sunish Kumar Lakhe Ar. Rashish Lal Shrestha

Supervisor Thesis Coordinator
Ar. Devendranath Gangol

(External Juror)
Ar. Archana Bade Shrestha

Head of Department of Architecture
Bhaktapur Municipality, Ward No.:8, Libali, Bhaktapur

P.O.Box : 84, Bhaktapur Tel: 977-01-5122094, 977-01-5122098
E-mail: info@khec.edu.np| URL:www.khec.edu.np
ABSTRACT
“Newa Cuisine Hub” is a place for social, cultural, economic, art and architectural interaction through
Newa cuisine. The hub is a combined form of a food hub and a cultural center. The fundamental idea
behind this hub is to combine the functions of a food hub with the characteristics of a cultural center
in order to promote Nagadesh as a tourist destination, preserve its cultural heritage, acknowledge the
benefits we can achieved from them, and to boost the local economy.
The main idea behind the cuisine hub was arise with the concept of making Nagadesh as one of the
vibrant tourist destinations in Kathmandu. Nagadesh is a Traditional Malla sub town in Madhyapur
Thimi. Despite being rich in both tangible and intangible heritage, the town is less well-known to
people outside the settlement. This Newa Cuisine Hub will help to make the town well known to
people. The Newa Cuisine Hub may be the most effective way to accomplish the objectives because
Nagadesh is a Malla agriculture-based town that is surrounded by the other Malla agriculture-based
towns of Thimi and Bode. Also, among many ways to advertise a place to make vibrant and attract
tourist food is the easiest and simplest way and throughout the history of civilization there has been a
close and mutually beneficial relationship between food and cities. The hub will involve tourist in
various Newa food related activities. This would help the town to continue to function forever as it did
in the past and inspire residents to value their heritage and take an active role in its preservation. This
concept would be advantageous to the local heritage, food goods, pottery, food production, and the
entire settlement.
This concept involves various programs and functional requirements that would help to sustain the
settlement/ town in terms of economy, social interaction, socio-culture, local occupations and art and
architecture. It includes authentic Newa Restaurants, local markets, galleries, hotel, event space, street
and open spaces.
Keywords: Newa cuisine, Tourism, Traditional architecture.
DECLARATION
I declare that this thesis work entitled “NEWA CUISINE HUB AT NAGADESH, THIMI” has not
been previously accepted in substance for any degree and is not being concurrently submitted in
candidature for any degree. I state that this dissertation is the result of my own independent
work/investigation, except where otherwise stated. I hereby give consent for my dissertation, if
accepted, to be available for photocopying and understand that any reference to or quotation from my
thesis will receive an acknowledgement.
Ichha Pradhananga (740113)

Date: August, 2023
ACKNOWLEDGEMENT
I would like to express my profound gratitude to my supervisor Ar. Sunish Kumar Lakhe for his
energetic support, guidance and valuable time throughout my thesis period. His suggestions, feedback
and guidance were very valuable for my thesis development in each phase.
I am thankful to Head of Department Ar. Archana Bade Shrestha, thesis coordinator Ar. Rashish Lal
Shrestha and the whole Department of Architecture for their co-operation and providing necessary
guidance, motivation and encouragement throughout my thesis. Especially to the teachers for their
encouragement, patience and understanding.
I am also thankful to my family members for always supporting me and I want to thank all my
classmates with whom I’ve shared this journey of studying architecture in Khwopa Engineering
College for inspiring me with my work and helped me in the process.
Through the thesis that is presented here, I would like to extend my sincere thanks and gratitude to all
those personals who have helped me directly and indirectly and has provided necessary information
during my thesis. I will always cherish their support, guidance and encouragement that supported me
to achieve my goal.
TABLE OF CONTENTS
Abstract
Declaration
Acknowledgement
Contents
Chapter 1
1. Introduction…………………………………………………………………….…….… 1-6
1.1 Project Justification………………………………………………………………... 2-3
1.2 Project brief…………………………………………………………….…….……. 3
1.3 Aims and Objectives………………………………………………………………. 4
1.4 Scope and Validity…………………………………………………………….…... 4
1.5 Methodology…………………………………………………………….…….…... 5-6
Chapter 2
2. Literature Review…………………………………………….…………………………. 7-36
2.1 Nepalese cuisine…………………………………………………………….……… 7-8
2.2 Newa Culture, Lifestyle, and Cuisine………………….………………….……….. 9-16
2.3 Present scenario of Newa Cuisine………………….………………….…….……... 16
2.4 Traditional Newa kitchen………………….………………….……………………. 17
2.5 Dining etiquette and table manners of Newa cuisine………………….…………… 18-20
2.6 Importance of Newa cuisine………………….………………….………………… 21
2.7 Architectural determination………………….………………….…………………. 22-25
2.8 Study of components………………….………………….………………….……... 26-36
Chapter 3
3. Case Studies………………….………………….………………….…………………... 37-65
3.1 National case studies
3.1.1 Le Sherpa………………….………………….…….…….…….…….……... 37-40
3.1.2 Sa Sa Twa………………….………………….…….…….…….…….…….. 41-45
3.1.3 Newa Lahana at Kritipur………………….………………….…….…….…. 46-48
3.1.4 Newa Lahana at Bhaktapur………………….………………….…….……... 49
3.1.5 Dyochen………………….………………….………………….…….……... 50-51
3.1.6 International Mountain Museum………………….………………….……... 52-53
3.1.7 Taragaun Museum………………….………………….…….…….…….….. 54-55
3.2 International case studies

3.2.1 Food Port for West Louisville………………….………………….…….…. 56-58
3.2.2 Mercado Roma………………….………………….………………….……. 59-62
3.3 Comparative study………………….………………….………………….……….. 63-65

Chapter 4
4. Site Analysis………………….………………….………………….…………………... 66-75
4.1 Introduction to Site
4.1.1 Site Access………………….………………….………………….…….….. 66
4.1.2 Site description………………….………………….………………….……. 67
4.2 Site Selection Justification………………….………………….…………………… 68
4.3 Neighboring Environment………………….………………….…………………… 69-72

4.3.1 Mappings………………….………………….………………….…….…….. 70
4.4 Site Access and Approach………………….………………….……………………. 73

4.5 Physical Feature of Site………………….………………….………………………. 74
4.6 Bye Laws………………….………………….………………….…………………. 75
4.7 SWOT Analysis………………….………………….………………….…….……... 75
Chapter 5
5. Program Formulation………………….………………….………………….…….……. 76-78
Chapter 6
6. Concept Development………………….………………….………………….…….…… 79-88
6.1 Concept………………….………………….………………….…….……………... 79-80
6.2 Concept Development on Site ……………………………………………………... 80-82
6.3 Mater plan ………………….………………….………………….…….………….. 83-86
6.4 Section ………………….………………….………………….…….………….….. 86
6.5 Elevation ………………….………………….………………….…….…………… 86-88
Chapter 7
Conclusion………………………………………………………………………………………. 89
References………………………………………………………………………………………. 90
Appendix (Project Drawings)
List of figures
Figure 2.1: Newa cuisine Samaibaji……………………………………………………………… 11
Figure 2.2: Newa cuisine Jho Bhuye……………………………………………………………... 12
Figure 2.3: Feast of Newas……………………………………………………………………….. 12
Figure 2.4: Newa cuisine desert- Yomari………………………………………………………… 13
Figure 2.5: Newa cuisine desert- curd……………………………………………………………. 13
Figure 2.6: Newa cuisine drinks- Aylā (liquor) And Thwon (beer) ……………………………... 13
Figure 2.7: Newa utensils………………………………………………………………………… 15
Figure 2.8: Typical cross section of a multiple-story building (after Toffin 1991)……………… 17
Figure 2.9: Traditional stove (chulo) of normal household……………………………………… 17
Figure 2.10: Traditional stove (chulo) made for feast…………………………………………… 17
Figure 2.11: Dining Etiquette & Table Manners during fest…………………………………….. 19
Figure 2.12: Typical plan of Dining Etiquette & Table Manners during fest……………………. 20
Figure 2.13: Typical elevation of Dining Etiquette & Table Manners during fest………………. 20
Figure 2.14: Typical Serving and pouring of Thon………………………………………………. 20
Figure 2.15: The three Durbar (Palace) Squares of the Valley. From left: Basantapur (Kathmandu),
Patan (Lalitpur) …………………………………………………………………………………... 22
Figure 2.16: Hierarchy of open space in traditional settlement of Kathmandu valley…………… 22
Figure 2.17: Typology of Public Space (Kido, 2068) …………………………………………… 23
Figure 2.18: Courtyard layout in Bhaktapur. (Kido, 2068) ……………………………………… 23
Figure 2.19: A traditional Newa Settlement at town periphery(Bungamati) (Shrestha & Shrestha). 23
Figure 2.20: Visual angles of humans…………………………………………………………… 24
Figure 2.21: Visual perception of space. ………………………………………………………... 24
Figure 2.22: Development of Building height (Scheibler,1988) ……………………………….. 25
Figure 2.23: Arrangement of Openings in a Traditional Building and Solar Penetration through
Windows in Different Seasons (JAABE vol.5 no.1, 2006) …………………………………….. 25
Figure 2.24: Dock area………………………………………………………………………….. 26
Figure 2.25: Dry storage………………………………………………………………………… 26
Figure 2.26: Pre- preparation area………………………………………………………………. 27
Figure 2.27: Preparation area……………………………………………………………………. 27
Figure 2.28: Dining layout for Restaurant (Times saver) ………………………………………. 27
Figure 2.29: National and international Market places……………………………………….. 28
Figure 2.30: Market stall layout details……………………………………………………….. 28
Figure 2.31: Measurement of humans in relation to canvas in a gallery space (Times saver)… 30
Figure 2.32: Left: Westward exhibition hall of Hefei-Kurume art Gallery, middle: eastward
exhibition hall of Lai Shaoqi Art Museum: Right: the exhibition hall of Anhui Museum. ((Zhang,
2008) …………………………………………………………………………………………. 30
Figure 2.33: Types of spatial combination. ((Zhang, 2008) …………………………………. 30
Figure 2.34: Audience flow in a museum…………………………………………………….. 30
Figure 2.35: Typical layout of a traditional Event space……………………………………… 31
Figure 2.36: people enjoying jho bhuye/event in an open space (source: kathmanducity_)…. 31
Figure 2.37: Typical Room Layout of a Hotel (source: times savers)………………………... 32-33
Figure 2.38: Office spaces furniture layout…………………………………………………… 34
Figure 2.39: The 90-degree turning path of a passenger vehicle with minimum possible turning
radius. …………………………………………………………………………………………. 35
Figure 2.40: Car dimension……………………………………………………………………. 35
Figure 2.41: Car parking lot layouts…………………………………………………………… 35
Figure 2.42: Vertical parking system…………………………………………………………... 35
Figure 2.43: Typical public restroom Layout………...………………………………………… 36
Figure 3.1: Views of Le Shrepa………………………………………………………………… 37
Figure 3.2: Bubble diagram showing different zones of Le Shrepa……………………………. 38
Figure 3.3: Views of Le Shrepa………………………………………………………………… 38
Figure 3.4: Activates in marketplace of Le Shrepa……………………………………………... 39
Figure 3.5: Restaurant at Le Shrepa………………………………………..…………………… 40
Figure 3.6: Arial view of Sasa Twa restaurant (source: google earth) …………………………. 41
Figure 3.7: Views of SASA Twa………………………………………………………………... 42
Figure 3.8: Traditional Newa kitchen in SASA Twa……………………………………………. 42
Figure 3.9: Bubble diagram showing different zones of Sasa Twa……………………………... 43
Figure 3.10: Views of SASA Twa………………………………………………………………. 43
Figure 3.11: Dining area of SASA Twa…..……………………………………………………... 44
Figure 3.12: Dining layout of SASA Twa………………………………………………………. 44
Figure 3.13: Event space of SASA Twa………………………………………………………… 44
Figure 3.14: Gate at Kritipur that leads to Newa Lahana……………………………………….. 46
Figure 3.15: Dining layout at Newa Lahana, Kritipur………………………………………...… 46
Figure 3.16: Traditional kitchen and utensils displayed at Newa Lahana, Kritipur…………...... 47
Figure 3.17: Exterior view of Newa Lahana, Kritipur……………………………………...…… 47
Figure 3.18: Interior view of Newa Lahana, Kritipur………………………………………...…. 47
Figure 3.19: Parking in a traditional open space near Newa Lahana, Kritipur………………...... 48
Figure 3.20: Waiter in traditional Newa attire at Newa Lahana, Kritipur……………………..... 48
Figure 3.21: Views of Newa Lahana, Bhaktapur……………………………………………..…. 49
Figure 3.22: Courtyard Plan of Newa Lahana, Bhaktapur…………………………………..…... 49
Figure 3.23: View of Dyochen at Nagadesh……………………………………………..……… 50
Figure 3.24: Plan of main feast event space Dyochen at Nagadesh………………………….…. 50
Figure 3.25: Bubble diagram showing different zones main feast event space Dyochen at
Nagadesh…………………………………………………………………………………….….. 51
Figure 3.26: View of main feast event space Dyochen at Nagadesh…………………………… 51
Figure 3.27: Interior view of Mountain Museum……………………………………………….. 52
Figure 3.28: Exterior view of Mountain Museum………………………………………………. 52
Figure 3.29: Displaying Traditional kitchens and utensils of various ethnic group of Nepal at
Mountain Museum………………………………………………………………………………. 53
Figure 3.30: Floor Plans of Mountain Museum…………………………………………………. 53
Figure 3.31: Views of Taragaon Museum………………………………………………………. 54
Figure 3.32: Interior Views of Taragaon Museum……………………………………………… 55
Figure 3.33: Bubble diagram showing different zones of Taragaon Museum………………….. 55
Figure 3.34: Ariel view of Taragaon Museum………………………………………………….. 55
Figure 3.35: View of Food Port for West Louisville……………………………………………. 56
Figure 3.36: View of Food Port for West Louisville……………………………………………. 57
Figure 3.37: Conceptual plan of Food Port for West Louisville………………………………… 57
Figure 3.38: Conceptual zoning of Food Port for West Louisville……………………………… 58
Figure 3.39: Event spaces of Food Port for West Louisville……………………………………. 58
Figure 3.40: Master plan of Food Port for West Louisville……………………………………... 58
Figure 3.41: View of Mercado Roma……………………………………………………………. 59
Figure 3.42: Floor plans of Mercado Roma…………………………………………………… 60-61
Figure 3.43: Elevation of Mercado Roma………………………………………………………. 62
Figure 3.44: Section of Mercado Roma………………………………………………………… 62
Figure 3.45: Market of Mercado Roma……………..…………………………………………... 62
Figure 4.1: Map of Madhyapur, Thimi Municipality……………………………………………. 66
Figure 4.2: Access to Nagadesh from all four direction…………………………………………. 66
Figure 4.3: Site at Nagadesh……………………………………………………………………... 67
Figure 4.4: Site section…………………………………………………………………………… 67
Figure 4.5: Change in Surrounding setting ……………………………………………………… 68
Figure 4.6: Figure Ground of Nagadesh…………………………………………………………. 70
Figure 4.7: Hierarchy of open space of Nagadesh……………………………………………….. 70
Figure 4.9: Hierarchy of streets of Nagadesh……………………………………………………. 70
Figure 4.10: Major Jatra route of Nagadesh……………………………………………………... 70
Figure 4.11: Early morning vegetables market of Nagadesh……………………………………. 70
Figure 4.12: Urban Elements of Nagadesh………………………………………………………. 70
Figure 4.13: Street scape of Twgal tole of Nagadesh…………………………………………….. 71
Figure 4.14: Access on site……………………………………………………………………….. 73
Figure 4.15: Land use on site……………………………………………………………………... 74
Figure 4.16: Structures on site…………………………………………………………………….. 74
Figure 4.17: Sun and Wind direction on site…………………………………………………….... 74
Figure 4.18: Institutions around site……………………………………………………………..... 74
Figure 6.1: Interlinkage between activities and event space…………………………………….... 79
Figure 6.2: Various event spaces from case studies and literature review………………………... 79
Figure 6.3: Illustration of event spaces how activities in it makes a place Happening. ………….. 80
Fig 6.4 Development of linkage on site…………………………………………………………… 80
Fig 6.5 Land use zoning on site…………………………………………………………………… 80
Fig 6.6 Node point as event space on site…………………………………………………………. 80
Fig 6.7 Potential event space on site………………………………………………………………. 81
Fig 6.8 layout of linkage on site…………………………………………………………………... 82
Fig 6.9 Volume raised in-between the linkages on site………………………………………….... 82
Fig 6.10 Analyzing the node points as per concept on the volume raised. ……………………….. 82
Fig 6.11 Creating open spaces at node points to form event space. These event spaces are surrounded
by built form to place activates. ………………………………………………………………….. 82
Fig 6.12 Visualization of required form on site…………………………………………………... 83
Fig 6.13 Visualization of sitting space of distribution zone along vehicular road………………... 84
Fig 6.14 Visualization interior of fest area………………………………………………………... 84
Fig 6.15 visualization of different open spaces. ………………………………………………….. 85
Fig 6.16 View of central open space with steps as amphitheater at back…………………………. 85
Fig 6.17 Sectional View of central open space which shows the visual perception of open spaces
from different spaces. …………………………………………………………………………….. 86
Fig 6.18 Overall 3d views with traditional facade………………………………………………... 86
Fig 6.19 View of streetscape at frontage………………………………………………………….. 87
Fig 6.20 View of Open space at feast space that resemble community square…………………… 87
Fig 6.21 View of Open space at Museum space that resemble community square..……………… 87
Fig 6.22 View of central Open space from top of the steps that resemble Market square.
Fig 6.23 Site with surrounding settlement…………………………………………………………. 87
Fig 6.24 Final hand model…………………………………………………………………………. 88
List of tables
Table 3.1: Space analysis of Le Shrepa…………………………………………………………… 39
Table 3.2: Space analysis of SASA Twa………………………………………………………….. 42
Table 3.3: Comparative study of all the case studies…………………………………………… 63-65
Table 4.1: Space analysis of Nagadesh…………………………………………………………… 72
Table 4.2: Different household data’s of Nagadesh………………………………………………. 72
Table 5.1: Program formulation…………………………………………………………………… 77
List of Diagrams
Diagram 1.1: Flow chart showing the methodology of the project………………………………… 6
Diagram 5.1: Pie Chart showing relations between various spaces in the Restaurant…………….. 77
Diagram 5.2: Pie Chart showing relations between various spaces in the Feast space……………. 78
Diagram 5.3: Pie Chart showing relations between various spaces in the Museum………………. 78
Diagram 5.4: Pie Chart showing relations between various spaces in the Hotel………………….. 78
Newa Cuisine Hub at Nagadesh, Madhyapur Thimi
CHAPTER 1
1 INTRODUCTION
Kathmandu Valley comprises the three ancient cities of Kathmandu, Patan and Bhaktapur, which were
once independent states ruled by the Malla kings from the 12th to the 18th centuries. Kathmandu
Valley with rich ancient cultures and Heritage is a land of discovery and unique experience. It is the
world renowned for its elegant art, architecture, tradition and rituals, culture and lifestyle, festivals,
food and ritual dances. The valley is also home to hundreds of other exquisite monuments, sculptures,
artistic temples and magnificent art - reminders of the golden era in Nepal’s architecture.
For broad minded individuals who value an experience that is authentic and mesmerizing, Kathmandu
Valley is the ideal destination. Tourism is an important part of the economy in the city. In 2013,
Kathmandu was ranked third among the top ten upcoming travel destinations in the world by
TripAdvisor, and ranked first in Asia.
This is an era of sustainable development. Tourism is itself a sustainable tourism in this age of
sustainable development. As one of the world’s largest economic sectors, travel and tourism creates
jobs, drives exports, and generates prosperity across the world. There exists a relationship of mutual
dependence between cultural heritage and tourism. While cultural heritage creates a foundation for the
growth and development of tourism, the latter generates funds that make heritage conservation
possible. Indeed, cultural heritage has hardly any meaning without an audience and a community
participating in and benefitting from it. Tourism is one of the sources that brings about an appreciation
for and conservation of our heritage sites.
Many places of Kathmandu, Bhaktapur and Lalitpur is vibrant due to National and international tourist
but there are still some town and settlements which lack tourists. Among those places Nagadesh, and
its neighborhood towns Thimi and Bode are among them. Though Being so close to Bhaktapur city,
and being rich in Culture, Living Heritage, an open museum, tradition and Art, food and festivals they
lack Tourism.
Nagadesh/ Narse is one of the traditional towns of Medieval period (16th century) which used to be
called as Jayapur. It is a Newa settlement which is dominantly inhabited (more than 90%) by Newas.
This town was surrounded by cultivable farm land which is adjoining Manohara River but the setting
of this town has changed a lot from past few years due to urbanization the built form has increased
rapidly. Though the setting is affected by urbanization the built environment and its constituents of the
town still reflect the Malla Period (13th -18th c) urban environment. Hence, it can be said that
Nagadesh is still intact from the point of view of Traditional Urban Setting.
-1- Ichha Pradhananga

Khwopa Engineering College/ 074
In this rapid changing era in terms of lifestyle, culture and economy, the lack of tourism in this town
has brought many disadvantages.
• Funds that make heritage conservation possible.
• Recognition outside the community.
• Young generation losing interest on heritages.
• Numerous tangible heritages such as patis, Dhungedhara, monuments, palaces and intangible
heritage such as traditional dances, arts, cultures have been either vanished or are in threat of
extinction.
1.1 Project Justification:
Nagadesh is a town;
• Surrounded with large fertile agriculture land,

• In past it was a farming-based town and still most of the people are engaged in agriculture and
animal husbandry.
• The neighborhood town Thimi is famous for its pottery and Bode is also an agriculture-based
town.
• Still most of people economy largely depends on vegetable farming and animal husbandry.
• People living in Nagadesh are highly skilled in farming.
Also, among many ways to advertise a place to make vibrant and attract tourist food is the easiest and
simplest way. “If you want to seed a place with activity, the first thing to do is to put out food.”-
William H. Whyte (American sociologist, Journalist, Urbanist). Gastronomy is a key factor in the
competitiveness of tourist destinations, especially for those who have a recognized cultural heritage.
The ability to make a destination attractive from a culinary perspective lies, beyond having an adequate
level of restaurants and local gastronomic resources, in designing and marketing a full-range cultural
offer, where gastronomy is mixed with other aspects of the local culture. (Journal of Gastronomy and
Tourism, 2016). Also, according to TripAdvisor, Nepalese delicacy has gained popularity and
highlight time and again around the world.
Throughout the history of civilization there has been a close and mutually beneficial relationship
between food and cities. The goals for a cuisine hub will be to engage the community by deriving its
program from the existing and desired elements within the community. This thesis will improve
tourism by providing opportunity for social engagement on multiple of scales, as well as unify food
production with consumer through a multifaceted neighborhood facility. The thesis explores how food
and architecture can be used to create a place that integrate Food Hub with surrounding neighborhoods
and social engagement within an urban community.
Since food is directly linked with socio-culture of people in Newa community, it has relished a long
and rich history embedded in the life and development of towns and cities of Kathmandu. Places for

economic activities (pottery square, market square etc.) and social life have historically been the center
of urban life.
This project would also help to develop interest among people in these traditional settlements on the
occupation which their ancestors used to do and make them realized how important this occupation is
in present context also. Such as farming, local food productions (curd, mustard oil, local liquors,
different sweets, organic plates-laptye, etc.), pottery, etc.
Hence Newa cuisine hub (food hub) is the best possible way for the settlements which intends to give
opportunities for a meaningful social engagement, culinary engagement and economic engagement.
This will eventually help in promotion and conservation of culture, history, and heritage of the town.
1.2 Project Brief
Newa Cuisine Hub is a combined form of a food hub and a cultural center. The main concept of this
hub is to combine functions of a food hub and a characteristic of cultural center. A food hub to make
the place vibrant and cultural center to continue the characteristics of the site setting so that the Newa
cuisine hub would blend with the surrounding community and form a unique characteristic.
A food hub is “a centrally located facility with a business management structure and social and culture
structure facilitating the aggregation, storage, distribution, teaching and learning and marketing of
locally/regionally Authentic Newa food products.” It is Hub that supports the restaurant, hospitality
industry, galleries and market of authentic Newa products through knowledge, products & services. In
brief, a Newa cuisine hub is a platform for local production and social engagement where you can find
every facility related to food and tourism. A food hub, as defined by the USDA, is “a centrally located
facility with a business management structure facilitating the aggregation, storage, processing,
distributions, and/or marketing of locally/regionally produced food products.” Davis and Desai, 2007
Food hub functions vary from place to place but may include the following:
• Market access for local producers;
• Information sharing;
• Distribution;
• Product bundling and aggregation;
• Season extension;
• Maintaining producer-consumer connections and interaction; and
• Producer-oriented technical assistance.
A cultural center is an organization, building or complex that plays a vital role in retaining values and
beliefs for the community. The integration of architectural features, forms, materials, and artwork help
imbibe the past as an active part of the future.

1.3 Aims and Objectives:
The main objective is to promote and explore heritage of a sub town Nagadesh and neighboring towns
Thimi and Bode by inviting tourists (national and international) through the cuisine hub. Also,
• To promote local lifestyle, culture and tradition through food.
• To promote local music and dances.
• To promote Newa food and local farming style.
• To promote Newa food production method.
• To provide opportunities for local producers.
• To provide opportunities for Nepalese and foreigner to learn Newa food production style.
• To create awareness in the society that “cultural and heritage is the symbolic representation of
human civilization and we can be have huge benefits from it without damaging it.”
• To address economic problems, social and other issues of the society and its neighborhood.
• To explore limitation and possibilities of the design, details and concept of traditional Nepalese
Architecture that can be adopt in modern lifestyle, culture and architecture.
1.4 Scope and validity:
In past each and all towns and settlements in Kathmandu Valley were self-sustaining. These towns do
not depend upon any outsources to preserve its heritage and continue its art and culture, festivals, dance
and music.
The Guthi system was established partly to maintain sites with significant cultural and religious
heritage and to continue intangible heritage practices such as festivals and funeral rites. Each Guthi
had its own large lands from which they had income for society. The profits would go to site
maintenance. In the recent history of Nepal, it has undergone many changes due to a changing Nepali
society that have modified the ability of this unique form of heritage maintenance. Today these guthis
are unable to preserve the heritage and culture in large scale.
Hence the society has to depends upon other sustainable source and the Newa cuisine Hub would be
the best way to increase economy through tourism. The fund earned from the tourism will help to
sustain the town in terms of conservation of heritage and infrastructure development in some scale
without waiting for the Nation’s budget. Else over the time the heritage and culture of the town can be
vanished.

1.5 Methodology
I. Theoretical understanding by study of literature, library consult and communication

with experts.
The literature related to Newa food cuisine, socio-culture lifestyle of Newas, traditional
Nepalese architecture and interrelationship between food and heritage was studied.
II. Case Studies/ field studies/ research:

In case study, the spaces required for particular functional interrelationship, built space and
environments area analyzed, synthesized and evaluated the existing architectural and collected
the required data. Various existing relating case studies that helped in program formulation and
design development.
III. Program formulation:

The appropriate spaces required was finalized and program was formulated.
IV. Site analysis

The selected site is analyzed and studied. The Micro and Macro level study of site is carried
out. It includes study of site surrounding, physical features of site and SWOT analysis.
V. Concept Development
The concept is developed on the basis outcomes/analysis from various case studies and site
analysis. Then the concept is applied on the designed on based of site analysis and literature
review.
VI. Design Development

The design is then developed on the site from the concept following the requirements from the
program formulation applying all the possible design principles. In this process building or
structure is created. Detailed drawings and 3D visualization is developed in this step.

Project selection
Collection of
information
required for the Aims and Objectives
project Site selection and
analysis of
possibility
Literature Review
Case Studies
Program Formulation
Site analysis and site study
Analysis of all the information

collected
Design Concept Development Master planning
Architectural Design and

Detailing
Final Output
Diagram 1.1: Chart showing the methodology of the project

CHAPTER 2
2 LITERATURE REVIEW
The literature is studied in four parts, Newa cuisine and Newa Lifestyle, Dining etiquette and table
Manners of Newa Cuisine, Traditional Nepalese Architecture and lastly other supporting components.
2.1 Nepalese cuisine
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating
to Nepal's cultural diversity and geography. Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten
throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes
another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy
pickle (achaar, अचार) which can be fresh or fermented, mainly of dried mustard greens (called
gundruk ko achar) and radish (mula ko achar) and of which there are many varieties. Other
accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo
khursani) and a fried papad and also Islamic food items like rice pudding, sewai, biryani etc. Dhindo
(ढ िं डो) is a traditional food of Nepal.
Types
1. Khas cuisine:
Dal-bhat-tarkari is the standard meal eaten twice daily traditionally by the Khas people.
However, with land suitable for irrigated rice paddies in short supply, other grains supplement or
even dominate. Wheat becomes unleavened flat bread (roti or chapati). Maize (makai),
buckwheat (fapar), barley (jau), or millet (kodo) become porridge-like (dhido or ato).
2. Himalayan cuisine
Tibetan-influenced cuisine
Himalayan cuisine is influenced culturally by Tibetan and closely related ethnic groups in the
Himalaya and Trans-Himalaya. Because of the cold temperature, people often prefer warm foods
like soup, thukpa, tea and strong alcohols. Grains are made into alcoholic beverages (see below).
Butter tea is made by mixing butter or ghyu (घ्यु)/ghee and salt into a strong brew of tea.

3. Thakali cuisine
Thakali cuisine—transitional between Himalayan and lowland cuisines—is eaten by Thakali
people living in Thak-Khola Valley, an ancient and relatively easy trade route through the high
Himalaya. Thakali cuisine uses locally grown buckwheat, barley, millet and dal, as well as rice,
maize and dal imported from lower regions to the south.
4. Newa cuisine
Newa cuisine is from the specific Kathmandu Valley region. It consists of non-vegeterian and
vegetarian items as well as alcoholic and non-alcoholic beverages. Newa cuisine is the most
celebrated food variety in the country that consists of over 200 dishes.
5. Lohorung cuisine
Lohorung are indigenous to eastern Nepal. They have a variety of food in their cuisine made
from local ingredients. Some of them are Wachipa, Wamik, Masikdaam, Sibring, Sel roti,
Bawari, Dhule Achar, Saruwa, Chamre, Dibu, and so on.
6. Limbu cuisine
Limbu have unique ethnic foods including kinema (fermented soybeans), yangben (Reindeer
Moss), preparations of bamboo shoots, bread made from millet or buckwheat, and traditional
Limbu drink Tongba (millet beer). Pork, Beef is eaten in some Eastern regions like Dharan.
7. Terai cuisine
Food in the Terai south of Sivalik Hills refers to mirror cuisines such as Maithili cuisine in the
east, Tharu cuisine in the west, and Bhojpuri cuisine in the center and near west of Madhesh
region of Nepal. Further west, there is Mughlai-influenced Awadhi cuisine—particularly eaten
by the substantial Muslim population around Nepalganj.
A typical terai set includes basmati rice with ghee, pigeon pea daal, tarkari (cooked variety of
vegetable), tarua (battered raw vegetables known as taruwa/baruwa such as potato,
brinjal/aubergine, chili, cauliflower etc. deep fried in the oil), papad/papadum, mango/lemon
pickles and yogurt. For non-vegetable items, they consume mostly fish or goat curry.
Traditionally there never used to be poultry items but nowadays, due to urbanization, poultry
items are common, too.

2.2 Newa Culture, Lifestyle, and Cuisine
2.2.1 Newa People

Newas are an urbanized ethnic group originally living in the Kathmandu Valley, but now also in
bazaar towns elsewhere in the world and Middle Hills. In the fertile Kathmandu and Pokhara valleys,
local market farmers find growing produce more profitable than grain, especially now that cheap rice
and other staples can be trucked in. Furthermore, Newa households have relatively high incomes and
their culture emphasizes food and feasting.
Newas are renowned for their lavish feasts and delectable snacks. The Newa people, just like so
many other cultures throughout Asia, take food extremely seriously. The social importance of food
for Newas is readily apparent. For instance, the most common expression for greeting someone is
Jan nayedwuno la? i.e., Have you had Your rice? This greeting is used on a daily basis by almost
every Newa. The importance of the food to the Newas is also expressed in the Nepali proverb:
Parbate bigryo mojale, Newa bigryo bhojle. Literally, this says, Parbate (Brahmin/ Chettrisetc) ruin
themselves by (excessive) pleasure, whereas the Newas ruin themselves by excessive feasting.
2.2.2 Newa Culture and Lifestyle

In Newa culture, food has been a vital factor when it comes to Newa food. They strongly hold the
taste of ancient Newa culture which holds a history as old as the Kathmandu valley itself. Bhojh or
the Feast is an integral part of the Newa culture, so every Newa ritual and festival is celebrated with
bhoj.
Food is the integral part of Newa culture. Different kind of foods are prepared for different
occasions, considering the climate and nutritional needs for body. Newas are renowned for their
sumptuous feasting. Dishes served during feasts and festivals have symbolic significance.
2.2.3 Newa Cuisine

Newa cuisine (also referred to as Newa cuisine) is a subset of Nepalese cuisine that has developed
over centuries among the Newas of Kathmandu (Kathmandu is called Yen in Nepal Bhasa) in Nepal.
Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is
more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile
alluvial soil and enough wealthy households to make growing produce more profitable than
cultivating rice and other staples.
Newa cuisine is unique and one of the most diverse types. A host of spices, such as cumin seeds,
sesame seeds, garlic, ginger, turmeric, chili, bay leaves, cloves, cinnamon, pepper, vinegar, are used
in the preparation of the dishes. The dishes served in feasts are considered to make a properly
balanced and healthy diet meal. Newas cook varieties of foods, depending on the climate and
occasions; and the staple ―baji‖ (beaten rice, ―chiura‖ in Nepali) is one of the most commonly used
food items (Khatry, 2011).

Newa Cuisine is often categorized into three parts, first the regular meal, that is Ja [Daily Rice Meals
served with Ken (Lentil Soup) and Tarkari(Vegetable Dishes)], second being the regular snack
dishes, that is Baji[Beaten Rice eaten with Vegetable or La (Meat Dishes) as the Afternoon Snack]
and the third one, being the most elaborate one is Bhoye[Feast including varieties of meat an
vegetable dishes with beaten rice]. Newa cuisine is known for its diversity, which includes both
sweet and spicy food items (Nepali, 2015).
The Newas are one of the 36 ethnic groups of Nepal and possess a rich gastronomic heritage (Nepali,
2015; Shakya, 2013; Shrestha & Khanal, 2016; Tamang, 2016). Nevertheless, popular food trends in
mainstream Nepalese food culture have been replacing many aspects of indigenous food cultures. The
present day’s habit of having two large rice meals in the morning and the evening (Burbank, 1992).
Types
i. Daily meal (Breakfast and dinner)
• Jā (boiled rice)
Meat dishes
• Choila (ground buffalo meat)
• Pālulā (buffalo meat and ginger curry)
• Senlāmu (raw ground buffalo liver seasoned with spices)
Vegetable dishes
• Tarkāri (vegetable curry)
• Wāunchā (green vegetables)
• Tukan:chā
• Palācha
• Shākechā
• Chōlechā
Soups
• Ken (lentil soup)
• Simi (beans)
• Mi (fenugreek)
• Aai ka (leftover rice after preparing rice beer)
• Choohon (tama in Nepali) (bamboo shoot)
ii. Lunch
• Baji (beaten rice)
• Chatānmari (rice flour crepe)
• Chhusyā (parched wheat)
• Gophuki (puffed rice)
- 10 - Ichha Pradhananga
• Gwaramari (deep-fried dough)

• Hājā (steamed rice)
• Jākimari (rice flour pancake)
• Kani (popcorn)
• Kheyn wo (fried egg)
• Musyā (roasted soybean)
• Sukulā (dried meat)
• Wo (fried lentil cake)
• Bara (fried lentil cake with a hole like a donut
iii. Festival food/ Samay baji
This dish has been passed down from many generations and is
still much appreciated by the people. There are no specific
seasons for this dish to be served but it is mostly served during
auspicious occasions, in family get-togethers and Newa
festivals. Samay baji is eaten as a starter in every festival, all
religious activities and pujas. Samay Baji consists of many
items on a single plate.
• Chatamari
• Beaten rice (Chyura),
Figure 2.1: Newa cuisine
• Wa: (small pancake made out of black gram paste or Samaibaji
mung beans paste),
• Barbecued and marinated buffalo meat (Chhwela),
• Fried boiled egg, black soybeans (Bhatamaas),
• Spicy potato salad (Aalu-Wala),
• Finely cut ginger and garlic (known as "Palu, Laba"),
• Boiled beans mixed with spices (Bodi ko Achar),
• Green leaves (Saag),
• Kunyā (smoked fish),
• Hāku Musyā (roasted black soybean mixed with oil and salt),
• Lābhā (chopped garlic greens mixed with spices),
• Pālu (diced raw ginger),
• Ayla (an alcohol specific to the Newa Community).
• Achar which is a tangy and spicy medley of different vegetables: mostly radish, carrot,
onion, potatoes, and peas, amalgamated with a unique Nepalese berry called lapsi.
Recipes vary in each and every household and can include astafoieda, schezuan pepper,
black salt, Himalayan pink salt, mustard, mustard oil, and a satay of fenugreek seeds
with turmeric powder.
iv. Feast food/ Jho Bhuye
Meat dishes
• Sapu mhichā, leaf tripe bag stuffed with bone marrow
• Lapte bhowe; Newa cuisine
• Dāyekālā (buffalo meat curry)
• Dugulā (goat meat curry)
• Heynlā (duck curry)
• Bandella (wild boar meat)
• Changrala (mountain goat meat)
• Khasilā (gelded goat meat)
• Nyā (fish curry)
• Sanya (small fish)
• Chohi (steamed buffalo blood) Figure 2.2: Newa cuisine Jho Bhuye
• Janlā (marinated diced with skin raw meat)
• Kachilā (marinated raw minced buffalo meat)
• Khāyālā (chicken curry)
• Me (buffalo tongue boiled, sliced and fried)
• Pangra
• Nhyapu (brains boiled, sliced and fried)
• Nyāpukā (fried fish)
• Pukālā (fried meat intestine, eg. liver, heart etc.)
• Sanyā-khunā (spicy jellied fish soup)
Figure 2.3: Feast of Newas
• Sapu mhichā (leaf tripe bag stuffed with bone marrow)
• Swan pukā (goat lungs filled with batter and boiled, sliced and fried)
• Takhā (jellied buffalo meat curry)
Vegetable dishes
• Buba kwā (beans curry)
• Chhon kwā (curry of bamboo shoots and potato)
• Kwāti (soup made of nine types of sprouted beans)
• Mee kwā (curry of fenugreek seeds)
• Pancha kwā (mixed vegetable curry of bamboo shoots, potato, dried mushroom, dried
radish and blackeyed pea)
Soups
• Bullā or ka kwā (soup made of the dregs of rice beer, diced spleen and other meats, bone
marrow and bone)
• Chhyāllā (soup made of shredded pickled radish and diced variety meats)
• Pāun kwā (sour soup of Himalayan hog plum)
Salads
• Kaywu (soaked field pea and garden pea)
• Lain (sliced radish)

• Tusi (sliced cucumber)
• laaie (sliced radish)
Deserts
• Dhau (yogurt)
• Juju Dhau (yogurt/curd originated from Bhaktapur)
• Marichari (may include anything sweet from soft `milk-based pastries to fried bread dipped
in caramel)
• Laakhamari (made from flour and sugar, cooked in hot oil)
• Guulmari (made from flour and sugar, cooked in hot oil)
• Baalbara
• Yomari (made from chaku and floor and steamed like momo)
• Anarsha
• Ainthe-Mari
• Khajuri
• Roowth
• Fini
• Nimki Figure 2.4: Newa cuisine Figure 2.5: Newa
• rinks desert- Yomari cuisine desert-
• Swaari curd
• Malpha
• Jeeri
• Gud-Paak
• Chimti
• Aiti Mar
Figure 2.6: Newa cuisine drinks- Aylā

Drinks (liquor) And Thwon (beer)
• Aylā (liquor)
• Arak (rice beer)
• kaar-Thwon (brown beer)
• hyam-Thwon (red beer)
Selection of items and dishes:

The variety of dishes and number of dishes to be served in all the types of Newa Cuisine highly
depends upon the following factors:
1. Festive Dishes:
Each Newa festival has its specific traditional dishes that are prepared and enjoyed during the
celebrations. These dishes are often considered essential parts of the festivities and are
prepared with special care and attention to detail.
2. Ritual Offerings:
In many Newa festivals, certain dishes and delicacies are prepared as offerings to deities,
ancestors, or specific animals, as part of religious rituals. These offerings are made to seek
blessings, protection, and to express gratitude.
3. Family and Community Gatherings:

Newa festivals are occasions for families and communities to come together and celebrate.
During these gatherings, elaborate feasts featuring a variety of Newa dishes are prepared and
shared among the attendees, fostering a sense of togetherness and camaraderie.
4. Seasonal Ingredients:
Newa cuisine is closely connected to the seasonal availability of ingredients. Festivals often
coincide with specific seasons, and the dishes prepared during these times incorporate fresh
and seasonal produce, enhancing the flavors and cultural significance of the food.
5. Cultural Identity:
Newa cuisine is an essential aspect of the Newa community's cultural identity. The
preparation and consumption of traditional dishes during festivals reinforce a sense of
heritage, belonging, and continuity of cultural practices across generations.
6. Rituals and Customs:

Newa festivals are characterized by various rituals and customs, and food often plays a role in
these practices. For instance, specific dishes may be prepared and offered at particular times
during the festival, following ancient customs and beliefs.
7. Special Treats:
Festivals are times of celebration and indulgence, and Newa cuisine includes a range of sweet
treats and delicacies that are savored during these occasions. These special treats add joy and
festivity to the celebrations.
8. Symbolism:
Some Newa dishes hold symbolic significance, and they are included in festivals to convey
specific meanings. For example, certain foods may represent prosperity, good luck, or a
connection to the divine.
2.2.4 Utensils
Newas cook, store and serve food and beverages in

containers and utensils made of gold, silver, copper,
brass, iron, clay pottery, dried rice stalks, corn leaves and
leaves of certain trees sewn together with toothpicks to
make plates and bowls.
Ancient utensils used for cooking and store food
• Anti (alcohol jar)
• Bātā (basin)
• Chupi (knife) Figure 2.7: Newa utensils
• Ghampa (water pot)
• Hāsā (round winnowing tray)
• Ari (clay pot to keep snacks)
• Karuwā (water jug)
• Kholā (bowl)
• Sali (small clay bowl)
• Somā (earthen wine pitcher)
• Duna
• Tapari
• Laptye
• Dala (grain storage basket made up of bamboo)
• Dwah (clay or iron plate for cooking)
• Gulu (clay pot to hold wind while distilling)
• Phoshi (copper pot)
• Hansshi (clay pot)
• Dhala (spirituous liquor holding pitchers)
• Chilan (clay pot to smoke tobacco)
• Korin (small clay pot to spoon beer from big vessels)
• Sonthya (a bamboo hubble bubble to smoke tabacco)
• Sali (clay blow to drink liquor)
• Lhoma macha (stone for grining)
• Mhe (a shack made from a vegetation to carry grains)
• Dhakhi (a paddy straw rope to blind loose paddy)
• Dhakicha (basket made from bamboo)
• Picha (basket to keep beaten rice)
• Uga (a strong wooden log to beat the beaten rice)
• Lusi (wooden pestel to beat beaten rice)
• Twana (a strong wooden log to chop meat)
• Bhajan (pot to fry grains and beans)
• Ampa (clay pot with small tap to drink water)
• Pecha (a ring from paddy straw used as base for clay vessels)
• Tepa (huge clay vessel)

• Marikasi (clay vessel to keep bread)
• Kasi (clay pot to cook potato and rice)
• Bhega (a clay pot used to keep food stuff)
• Dolakhamoo (a basket to carry paddy and wheat)
• Kapan (clay lid to cover vessels while cooking)
• Lwahanghah (legumes and grains grinding machine of stone)
• Bhakhari (a wicker contraption for storing dry grains)
2.3 Present scenario of Newa Cuisine

Newa food culture is slowly diminishing with more and more people opting for catering services and
buffet lunches/dinners rather than the traditional feast; and even those who opt for traditional feasts
are tweaking it in their own ways for the sake of modern convenience. For instance, some use paper
plates or steel plates instead of the traditional lapti. Satya Mohan Joshi, the octogenarian culture expert
of Patan City, believes that younger generations should be aware of the rich traditions and not let them
vanish. “With the rise in the number of catering services, and also because of their busy schedules,
people often opt to have their parties catered to. We hardly see many vo’yes happening these days. But
I believe these traditional ways of feasting bring families closer and remind them of their rich roots,
which is why people need to be aware of their culture and not let it diminish, he says.” (Khatry, 2011).
2.4 Traditional Newa kitchen
The traditional building is generally three or four storeys. The ground floor is called the Cheli. This
space is mostly used to store agricultural equipment, manure, for shops and later for bathrooms. The
stairway leads to the upper section of the house. For personal rooms and visitor reception, respectively,
the first floor, “Matan,” and the second floor, “Chota,” are used. Likewise, the uppermost section is
the attic, which is called the baiga. This space is used for the kitchen.
The Baiga (attic storey) comprises the kitchen, the

dining area for the family's daily meals. In most cases
there is also a Kausi (flat roof terrace) directly adjoining
the kitchen and the dining area. Traditionally the kitchen
used to have Bhutu (chulo in Nepali) for cooking
purpose. A bhutu is a traditional Newri stove that is
made out of mud. Bhutu requires wood for burning.
Cooking in a bhutu is time consuming as one cannot turn
on or off the heat level as easily as in the gas stoves.
However, the food cooked in this traditional Newa wood
stove is much tastier than that of any other oven or gas.
It is made of mud and also uses some sticks in order to
give it support. It has two holes, one on the upper part
where the utensils are kept and another on the side from
where the woods are put in. A pipe usually made out of
wood or metal, is used to blow to light up the fire. Figure 2.8: Typical cross section of a
multiple-story building (after Toffin 1991)
Normal size utensils and chulo (stove) are used to cook
food for normal days but during fest and festivals larger
size utensils is used. Usually, these large size utensils are available in Guthi. The shape and size of
bhutu is usually same even during fest and festivals.
Figure 2.9: Traditional Newa stove Figure 2.10: Traditional Newa stove
(chulo) of normal household (chulo) made for feast
2.5 Dining Etiquette and Table Manners of Newa Cuisine
Table Manners are as old as human society itself, the reason being that no human society can exist
without them. Dining Etiquette & Table Manners of Newa community is very unique and since its
history the manners is still being practiced. The practice has been replaced by foreign manners for
daily meal in most of the household but during fest and festivals it is still being practiced. All the types
of food are eaten with bare hands. It is customary to wash hands before and after a meal.
2.5.1 Dining Etiquette & Table Manners during daily meal and lunch
At First, the male members of the family have the food which is served by the female members. Then
after male members finishes their meal then female members have their meal. The members of the
family sit on the mat in the ground in a row. They sit either in single row or two rows facing each other
depending upon number of family members. The siting position is based on the hierarchy of either age
or relation of the members. Mat made up of straw called “sukul/ suku” is used for sitting. The food is
served in a brass plate or in steel plate and is eaten by hand. While eating the food, it is not allowed to
touch anywhere inside the kitchen as it is consider chipa (jutho in nepaly which means polluted and
not pure) while eating. After the food is finished hand is washed outside the kitchen leaving the plate.
The plates are then collected by the women and the floor is cleaned by water. The used plate is washed
outside the kitchen traditionally with ash but now soaps are used.
2.5.2 Dining Etiquette & Table Manners during festivals
As samaibaji is served during festivals, all the food items served in tapari. Individual tapari with food
(samaibaji) for individual family member is prepared first. The the samaibaji is served according to
hierarchy of either age or relation of the members to all the members. Then the food is eaten sitting on
the floor by all the family members together. After eating the used tapari are thrown away.
2.5.3 Dining Etiquette & Table Manners during fest
Dining Etiquette & Table Manners during fest in Newa culture is very unique and famous. It is known
as Jho Bhuye. Jho Bhuye is a famous tradition passed from the past generation in which people, their
family, relatives, and neighbor sit together in a traditional long Straw mat (Sukul)in a descending order
ranging from high to low age, eating the food items served in a way that the body gets the nutrition
required. The table manners are mostly same for all newa people but you can find few differences from
place to place. All types of food is consumed by using their right hand. The hand is washed before and
after having the meal. The difference is found in cooking style and food items. It is usually of 4 types,
which include:
i. Utsab Bhoj (उत्सव भोज)- The bhoj eaten after celebrating an event that occurs once in a
lifetime. For example- Weeding, Bratamandha, Gufa, etc.
ii. Festival Bhoj (पवव भोज)- The bhoj eaten after celebrating any festival which comes once a year.
For example- Dashain, Tihar, Gai Jatra, etc.
iii. Death Sanskar Bhoj (मृत्यु सिंस्कार भोज)- The bhoj eaten after the death of a near one or a relative.
It takes place in the 7th, 14th, 45th, and 1st yr after the occurred death.
iv. Puja Aaja Bhoj (पूजा आजा भोज)- The bhoj taken after worshipping or remembering a specified
God or Goddess. For example- Ghar puja, Guthiyar, etc.
In Newa bhuye the cooking space and dining space is separate. The
dining manner of Newa people is very unique than other Nepali and
western style. The guest sits together on the sukul in two rows facing
each other. They sit in a descending order ranging from high to low
age but there is no hard rules for it so guest can randomly sit. The
siting capacity of guest may not be sufficient at once so food is served
in number of lots. In each lot, Dining Etiquette & Table Manners are
same.
Food items are Bitten rice, Meat, Spinach, Peas, Potato, Cucumber,
Methi, Pankua, Yogurt, Rice wine, Alcohol, Cauliflower, Fruits,
Sweets, Curd, etc. The process of serving in bhuye is as follows:
• First the sitting sukul is laid in number for rows as per the
space. The space where the fest is organized is square in
shape but the size may vary from place to place and
according to it types. About 3-meter gap is left in between
the sukuls for placing the plates and circulation.
• Then the guests sit side by side in row on the sukul up to
capacity.
• As the bhuye is eaten in laptye (plate made up of leaf) it is
placed Infront of the guest one by one.
• As soon as the laptye is provided the food is served in four
phases in systematic order one by one. The order is highly
based on the nutrition required by the human body.
(Note: the food items may vary from place to place or type of bhuye)
Figure 2.11: Dining Etiquette &
Table Manners of Newa people
The food is separately divided into four phases. they are as follows: during fest
a. 1st phase (नहापिंगु सारा)
a. Bitten rice, Radish Pickle (especially),

Meat (1-2 pieces), Green garlic, etc.
b. 2nd phase (ढनसरा)

a. Dyakala (Sub item of meat which contains
Gravy), Legumes, Cauliflower, Potato,
etc.
c. 3rd phase (स्वसरा)

a. Legumes, Mushrooms, Methi soup,
Pankua, Radish, Chana, etc. Figure 2.12: Typical plan of Dining
Etiquette & Table Manners during fest
d. 4th phase (ढलपिंगुसरा)
Bhutan, Curd, Small peas, Radishes, Carrots,
Cucumber, Fruits, Sweets, etc.
Figure 2.13: Typical elevation of Dining

Etiquette & Table Manners during fest
2.5.4 Serving and pouring Aaila: and Thon
The pouring of Aaila: is almost an art. It is one of the most unique styles
of serving liquor which cannot be found in any other place of the world.
It is served during fest and festivals in a small thin disposable earthen ware
called Salicha. It is poured by expert female hand from a container called
an Anti. The design and asthetic of the Anti are very attractive and
uncannily similar in shape to Persian Surahi jugs (a brass vessel with a
long narrow snout).
Typically, it is poured initially from the low height and then the Anti is
raised gradually to nearly waist height. This style is not only pleasing to
the eyes but also arouses people sitting close by strong and amplified
essence of the liquor. The streaming down of the liquor on the salincha is Figure 2.14: Typical
Serving and pouring style
a graceful sight. The thon is served in a brass bowls.
of Thon
2.6 Importance of Newa cuisine
• It has great importance in the history of Newa

• It provides sufficient nutrients.
• It saves our culture and tradition.
• It provides importance to local food.
• It uses local products such as Straw Mats (sukul), Leave Plate (Lapte), etc
• It provides a balanced diet
• For family gatherings and Togetherness
• To protect the food item passed by our ancestors
• To Share happiness and Sorrow
Thus, it has many benefits such as providing a balanced diet, it makes our body circulation by use of
Sukul, it has serial served food items, it has several beneficial food items, etc.
Hence Newa cuisine has quite a great importance in the Newa society. According to today’s time,
people are often attracted by the western culture of party palace which has resulted in the decrease of
dining etiquette & table manners of Newa cuisine which affected disappearances in our culture.
2.7 Architectural determination
2.7.1 Historical formation of the traditional Settlement of Kathmandu Valley
The traditional settlements of the Kathmandu Valley date back to pre-historic era. Cultural heritage of
Kathmandu valley is embedded in the historic spaces and rich traditions. Traditional architecture and
urban design showcase the historical and geographical factors that formed the native culture. (Shrestha,
1981).
The city of Kathmandu is the blend of culture and national populace which manifests the rich heritage
tradition. Religious impact can easily be seen in the city of Kathmandu, people approaching for
thetemple and square for ritual possessions and affecting the other sections of city life. Major
monuments are in Durbar Square, the social, religious and urban focal point of the city, built between
the 12th and the 18th centuries by the ancient Malla kings of Nepal. The Malla era had been the
remarkable period in terms of development of art, architecture, and urban planning, infrastructure
achievements and socio-cultural institutions for urban management and during this period the
expanded town was divided in three kingdoms Kathmandu, Patan (present Lalitpur) and Bhaktapur.
It is not unique for old Asian cities to have monuments of invaluable aesthetics and architectural
legacies. But the contact between people, communities and these buildings and heritage monuments
are often missing. Kathmandu is surely a rare contrary where the spaces and heritage sites are still
defined as they are by the people themselves giving an identifying characteristic to the city, its spaces
and people. (Praharaj, Singh, 2013).
Figure 2.15: The three Durbar (Palace) Squares of the Valley. From left: Basantapur (Kathmandu), Patan (Lalitpur)
and Bhaktapur.
2.7.2 Streets, Open spaces And Urban elements.
The traditional open spaces were embedded within the urban

fabric of the ancient settlements. Most notably, public spaces
have been developed as an essential feature of every
traditional neighborhood, with a set of urban squares
distributed over the entire town and arranged in an
innovative and interesting way. The provision of public
space, consisting of many elements of urban interest, has
Figure 2.16: Hierarchy of open space in
traditional settlement of Kathmandu valley
contributed to the development of an urban environment that is conducive to both daily social activities
and occasional feasts and festivals. (Chitrakar, 2016)
Figure 2.17: Typology of Public Space (Kido, 2068)
The urban form of the Malla towns can be

considered a wise assemblage of beautifully
carved streets and squares. This exhibits a fine-
grained network of urban blocks interspersed
with a series of interconnected squares or
courtyards. Urban spaces of the Malla towns
have been organized in a unique and innovative
way. Tiwari (1989, p. 95) suggests that these Figure 2.18: Courtyard layout in Bhaktapur. (Kido, 2068)
towns exhibit “a distinct set of [urban] squares
with a clear hierarchy of social [and] cultural
activity.” These are: a) the Durbar (palace)
square; b) the market square; c) the residential
neighborhood square; and d) the private
residential square. During feasts and festivals,
the squares of higher order (the market and
residential neighborhood squares) acquire a
new ambience with intense use and activity. The
arrangement of the houses, temples, streets and
open spaces maintained a remarkable balance
within the settlement. Houses are clustered
along the streets or around the courtyards. All
the neighborhood has community squares with Figure 2.19: A traditional Newa Settlement at town
public amenities. According to Chitrakar periphery (Bungamati). (Shrestha & Shrestha)
(2006), these elements of urban forms give both
functional and aesthetic purposes such as the temples, Pati (public rest house), water well and
Dhungedhara (stone water spouts), Stupa and Chaitya (Buddhist shrines), dyochen, Math and
Dabali (an elevated platform). After the entrance gate of the city, the city has clusters of housing
with their neighborhood squares and towards the center, there is a large open space known as square
which has a palace. These are also similar to the neighborhood squares, the difference being that they
are bigger is size and have dominating features like temples and other artifacts.
In the context of visual volumetric observation,
the mass and void of the urban design which
compose a place is essential as it fixes the
identity and imageability of a place. Observation
notes are taken to assess the solids and voids
relationship, as tangible evidence of the subtlety
of the built environment.
The visual response to settlement design and the
scale and arrangement of open spaces was
remarkable, this created a natural platform for
social interaction. For example, the temples and
monuments were raised in multiple plinths and
therefore were much higher than the houses.
This made the temples visible from distance and Figure 2.20: Visual angles of humans
also the ground served the purpose of selling farm
goods or just the purpose of sitting in the sun.
Typical section of a street during Biska Jatra in Typical section of a courtyard during masked dance
Nagadesh in Nagadesh
Typical section of an open space showing View angles of audiences from Nyatapola temple and
traditional residential building during Jatra in Taumadi square
Figure 2.21: Visual perception of space.
2.7.3 Residential building
A traditional house in the Kathmandu Valley is

a simple building with a rectangular plan and a
tiled sloped roof. Dwellings are built in
continuous rows facing the street with internal
houses arranged around interconnected
courtyards (Korn, 1976). Courtyard planning is
the ideal form; it provides a source of light, air,
and a space for social interaction in the
Kathmandu Valley. Land value in the past was
at a premium due to agricultural demand, so the
houses are planned vertically. However, seismic
Figure 2.22: Development of Building height
conditions limited the height of the buildings,
(Scheibler,1988)
and three and a half-storied buildings are
common. The ground floor is used for the storage of farm implements, cattle, poultry, manure etc. and
is usually not inhabited. The first floor is used as bedrooms, while the second floor is usually used as
the main living area. Large windows face the street and provide natural light as well as a view of the
activities on the street. Attic space is utilized as the kitchen and prayer room. Most houses consist of
three parallel load-bearing walls, and thus rooms are double banked (Gutschow, et al., 1987).
The houses generally do not have good provision for cross

ventilation as most of the houses are double banked with small
windows in one wall. The minimum openings are usually due
to the structural limitations. It has very few openings in the
lower storeys, but on the upper floors, the opening area is almost
20-25%. However, the traditional windows are not purposefully
designed as solar collectors. They have timber shutters, so are
unable to retain heat inside the room. The window design has
changed greatly and people are now using glass in the shutters.
Windows are protected by projections. Traditional buildings are
protected by roof projections, which also help in shading
openings from unwanted solar radiation in summer months. The
comfort temperature of Kathmandu is 15°C in winter and 26°C
in summer (Rijal et al. 2010).
Figure 2.23: Solar Penetration through

Windows in Different Seasons (JAABE
vol.5 no.1, 2006)
2.8 Study of components
2.8.1 Restaurant:
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally
served and eaten on the premises, but many restaurants also offer take-out and food delivery services.
Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service
models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants,
to high-priced luxury establishments.
Spaces required:
Receiving area
Receiving area is area for delivery and
inspection of goods as seen in fig. It is
linked to storage area, access for vehicles
and preparation and preparation area. The
receiving area of approx. 64 sqft.
contains all the essentials and is adequate Figure 2.24: Dock area
for a small restaurant. A much larger
facility would have a longer receiving table and more space staging products and they are inspected.
Storage
The storage area required area for dry storage as seen in fig,
utensil and cleaning equipment storage, and refrigerate
storage. The storage area must be linked with preparation and
receiving area.
Employee locker room Figure 2.27: Preparation area
Secure storage for employees’ belongings is required.
Kitchen area
The kitchen area consists on pre-preparation area and final preparation area (hot food).
The pre-preparation area is where food area processed, mixed, combined, held cleaned,
or otherwise made ready for final preparation as seen in fig. It is typically occurring prior
to meal served. The pre-preparation must be linked to storage area and final preparation
area. The final preparation area is area where frying, steaming, boiling, grilling and other
processes and adding heat to the food. Typically occurs as the meal is served.
Figure 2.26: Pre- preparation area Figure 2.27: Preparation area
Dining area
Space for dining areas is usually based on the number
of square feet per person seated times the number of
persons seated at one time. Space Requirements The
patron's size and the type and quality of service
should be considered. Small children may require
only 8 sq ft for a type of service in which an adult
would need 12 sq ft for comfort.
Factors affecting space requirement for production:
• Type of preparation and service

• Amount of the total production done in the unit
• Volume in terms of the number of meals served
• Variety of foods offered in the menu
• Elaborateness of preparation and service
• Amount of individual service given, as in a hospital trey service
• Seating and service plan, whether on one floor or many.
Figure 2.28: Dining layout for Restaurant (Times saver)
2.8.2 Market Spaces:
Market spaces are one distinguishing factor of towns in

different historical periods, making a city’s social and
economic life a sign of progress or backwardness. Markets
are located in and/or create a public space in the
community. This is the visible aspect of a market – the
creation of an inviting, safe, and lively place that attracts a
wide range of people. As an effective place where people
mix, public markets can become the heart and soul of a Siena Marketplace at Italy (sc: TanniSK007)
community, its common ground, a place where people
interact easily, and a setting where other community
activities take place. Major physical formats of markets are
Bazaar, Car boot sale, Dry market, E-commerce, Indoor
market, Marketplace, Market square, public market, Street
market, Floating market, Night market, and Wet market.
In case of Nepal, market refers to vegetable markets, which

offer fresh fruits and vegetables. Basically, these markets Ason Bazar at Kathmandu (sc: Wikipedia)
can be permanent, semi-permanent (morning-evening shift)
and mobile vendor.
In case of Kathmandu, “Permanent markets have fixed
locations and include many vendors under one roof.
Permanent markets are typically open throughout the day.
The shops can be seen arranged at both side of the buildings
of a streetscape and around the open spaces. These shops
have various sizes. The smallest shop according to one of
the shopkeepers in Ason is around 6-meter square. The Indrachwok Market at Kathmandu
ground floor is used as shops in these marketplaces and the
Figure 2.29: National and international
upper floors were used as residential units. But now a day Market places
upper floor has also been using for commercial purpose in
some markets such as Ason, Indrachwok of Kathmandu. In past these
markets were famous for food and agriculture products but now a days
Variety of goods are available in this market.
However, semi-permanent (morning/ evening) markets have no specified
area of permanent structure; and they usually occupy parts of open spaces
or streets of market square. (Source: RECPHEC, Mapping Vegetable
Markets and Vendors in Kathmandu Metropolitan City).
Some of the popular marketplace in Nepal are Ason, Indrachwok,
Sukuldhoka, Kalimati fruit and vegetable market Baglung, Bandipur, etc. Figure 2.30: Semi permanent
Market stalls layout details
Types of markets:
The use of space in markets will vary substantially with the type of function it contains. However, at
the detailed design stage it will be necessary to develop more precise descriptions of the different
sections of a market. Markets may feature a range of merchandise for sale, or they may be one of many
specialist markets, such as
• Animal markets (i.e., livestock markets)
• Antique markets
• Farmers' markets, focusing on fresh produce and gourmet food lines (preserves, chutneys,
relishes, cheeses etc.) prepared from farm produce,
• Fish markets
• Flea markets or swap meets, a type of bazaar that rents space to people who want to sell or
barter merchandise. Used goods, low quality items, and high-quality items at low prices are
commonplace.
• Flower markets, such as the Mercado Jamaica in Mexico City and the Bloemenmarkt in
Amsterdam
• Food halls, featuring gourmet food to consume on- and off-premises, such as those at Harrods
(London) and Galeries Lafayette (Paris) department stores. In North America, these may be
also referred to simply as "markets" (or "mercados" in Spanish), such as the West Side
Market in Cleveland, Ponce City Market in Atlanta, and the Mercado Roma in Mexico City.
• Grey market: where second hand or recycled goods are sold (sometimes termed a green
market)
• Handicraft markets
• Markets selling items used in the occult (for magic, by witches, etc.).
• Supermarkets and hypermarkets
Waste management in a market:

The waste generated at the wholesale horticulture market is usually organic in nature, hence easily
degrading. Based upon the survey carried out, all respondents believe that the wastes generated
inside the market can be recovered though reuse/recycling (Devkotaet.al., 2014). Regarding the
methods of recovering, 67% responded that composting could be the best idea, while 33% of them
were in favor of reusing by stall-feeding to livestock. However, such organic waste can be utilized as
the resources for composting and vermicomposting (Pant and Yami 2008, Yami and Shrestha 2005,
Simko 2000, as quoted in Devkota et. al. 2014),
2.8.3 Museum and Gallery:
Museums are institutions dedicated to the collection,

protection, curation, and care of various cultural,
artistic, and/or historical artifacts deemed significant
to our world. Most often created as public
experiences for viewing and reflecting upon the
many topics related to our shared human experiences,
the most famous museums are typically located
around the world within our major cities, with
smaller museums appearing in other ancillary cities
and towns. Museums are created with a large variety
of types and audiences that popularly include
children’s museums, art and design museums, history Figure 2.31: Measurement of humans in relation to
and natural history museums, science museums, and canvas in a gallery space (Times saver)
war and memorial museums.
Figure 2.32: Left: Westward exhibition hall of Hefei-

Kurume art Gallery, middle: eastward exhibition hall of Figure 2.33: Types of spatial combination.
Lai Shaoqi Art Museum: Right: the exhibition hall of ((Zhang, 2008)
Anhui Museum. ((Zhang, 2008)
Figure 2.34: Audience flow in a museum
2.8.4 Event Spaces
Event spaces, also referred to as reception halls, are large open

venues that accommodate parties, wedding receptions, and other
celebrations. It is a special purpose room, or a building, used for
hosting large social and business events. Typically, an event hall
is capable of serving dozens to hundreds of people a meal in a
timely fashion. People and organizations rent them to hold
parties, banquets, wedding receptions, or other social events.
The Newa people have their own culture of eating during event,
which distinguishes them from others. Suku/jho bhuye is one kind
of feast and dining culture during events in which attendees eat
by sitting on a sukul, a carpet made up of hay. In traditional
settlement of Kathmandu valley, the event is usually organized in
Open spaces, streets, Dyochen, Vihars, and guthi Ghars.
Since the dining culture of Newa people is eat siting in a long line,
hence an event space generally requires a simple rectangular plan Figure 2.35: Typical layout of a
traditional Event space
and a large kitchen area as the utensils are of larger size than as
usual. Circulation is the most important part in planning an event space.
Activities in the event:

Before entering the room for the feast, the
guests take off their shoes. There is a lot of
joking and jesting as the guests settle down
comfortably on the long, narrow sukuls (straw
mats that can be rolled up). A lapte (leaf plate)
made from leaves of the Sal tree, is placed
before each guest along with a pala (small clay
bowl). At regular intervals along the rows are
kept brass karuwas (snout nosed vessels
containing drinking water). The service
generally starts from the eldest guest. After
everybody has finished, three servers go around
to each guest, one holding an empty bata (a
large, circular and shallow vessel); one holding Figure 2.36: People enjoying jho bhuye/event in an open
space (source: kathmanducity_)
a karuwa of water and the third, a towel. Each
guest washes his hands in the bata while water is being poured from the karuwa. The end of the feast
(maybe to the relief of those feeling cramps at having to sit cross legged for a long time), is confirmed
by the eldest guest rising up from his seat. The others follow suit dutifully.
2.8.5 Hotels:
The concept of hotel design is rooted in traditions of hospitality to travelers dating back to ancient
times, and the development of many diverse types of hotels has occurred in many cultures.
Types of hotels:
Numerous types of hotel designs exist in the world. Examples of hotel designs include guest palaces
across Asia, English country inns, hotel-casino resorts, designer and art hotels, hotel-spa resorts,
boutique hotels, "no-frills" hotels that offer very basic amenities at budget rates, basic rooming houses,
monasteries offering refuge and spare bedrooms rented out in ordinary homes. Another type is capsule
hotels, which are offered in Japan as an option for those who just need the necessities during their stay.
Historically, the development of lodging areas and facilities was sometimes driven by their physical
locations, such as at river crossings, at major trading posts or in locations lending themselves to
defense, such as forts or castles.
Hotel design guidelines and dimensions can vary based on
several factors, including the hotel's target market, location,
brand standards, and local building codes. However, here are
some general guidelines and dimensions to consider when
designing a hotel:
Room Size: Standard hotel rooms typically range in size
from 250 to 400 square feet (23 to 37 square meters). Suite
rooms, which are larger and more luxurious, can range from
500 to 1,000 square feet (46 to 93 square meters) or more.
Bed Sizes: Single or Twin Bed is 36 inches x 75 inches (91
cm x 190 cm), Double Bed is 54 inches x 75 inches (137 cm
x 190 cm), Queen Bed is 60 inches x 80 inches (152 cm x
203 cm) and King Bed is 76 inches x 80 inches (193 cm x
203 cm).
Bathroom Dimensions: Ensuite bathrooms in hotel rooms typically range
in size from 35 to 70 square feet (3 to 6.5 square meters) for standard
rooms. Suite bathrooms are generally larger and can range from 70 to 150
square feet (6.5 to 14 square meters) or more.
Corridors and Hallways: Corridors in hotels are typically around 6 to 8
feet (1.8 to 2.4 meters) wide to accommodate foot traffic, housekeeping
carts, and emergency exits. Hallways leading to guest rooms should have
a clear height of at least 7 feet (2.1 meters).
Public Spaces: Lobby: The size of the lobby can vary significantly
depending on the hotel's size and style. It should provide comfortable
seating, reception/check-in counters, concierge services, and space for
guests to gather and relax. Restaurants, Bars, and Cafes: The size of these spaces will depend on the
expected number of guests, the type of dining experience (fine dining, casual, etc.), and any additional
features such as outdoor seating

or private dining areas.
Conference Rooms and
Ballrooms: These spaces should
be designed to accommodate
various group sizes and include
appropriate audiovisual
equipment, stage areas, and
flexible seating arrangements.
Accessibility: Hotels should
comply with local accessibility
codes, including providing
wheelchair-accessible rooms and
public areas, accessible Figure 2.37: Typical Room Layout of a Hotel (source: times savers)
bathrooms, ramps or elevators, and
other features to ensure equal
access for guests with disabilities.
2.8.6 Office:
Offices are general zones and areas dedicated to organizing employees for the purposes of performing
various administrative work and business tasks. Designed to efficiently support jobs through both
individual and team workspaces. When designing an office room layout, it's essential to create a
functional and comfortable space that supports productivity and collaboration. Here are some
guidelines to consider:
• Determine the Purpose of the Room: Identify the specific purpose of the office room, such as
individual work, meetings, presentations, or team collaboration. This will influence the layout
and furniture choices.
• Space Planning and Flow: Analyze the available space and plan the layout to optimize the flow
of movement and ensure easy access to different areas. Consider factors like entry and exit
points, pathways, and clearances around furniture to avoid congestion and promote efficiency.
• Privacy and Collaboration: Strike a balance between privacy and collaboration based on the
room's purpose. Use partitions or room dividers to create private areas when needed.
Incorporate collaboration tools like whiteboards, pin-up boards, or digital displays to facilitate
brainstorming and idea sharing.
• Storage and Organization: Provide sufficient storage solutions like filing cabinets, shelves, or
storage units to keep the room clutter-free and organized. Incorporate smart storage solutions
to maximize space utilization and facilitate easy access to documents and supplies.
2.8.7
Figure 2.38: Office spaces furniture layout
2.8.7 Parking:
Parking refers to the storage of an unoccupied vehicle in

public or private environments. Ranging in parking options
from casual spaces on the sides of roads to residential garages
and large multilevel parking structures, parking facilities share
related size guidelines based on the space needed to safely
maneuver a vehicle into a parked position. With increased
desires to live in walkable urban environments today, parking
and related systems of road infrastructures continue to be
carefully managed to efficiently balance supply and demand
of vehicular parking. The following guides and collections
Figure 2.39: The 90-degree turning path
have been assembled to better illustrate the various layouts of a passenger vehicle with minimum
and parameters related to parking design. possible turning radius.
Parking is an often overlooked – but undoubtedly essential

– service for every brick-and-mortar business. With the
right parking control systems, it can be a significant
revenue generator, too. Having ample, accessible parking
can attract prospective customers and instill loyalty in
existing ones. Meanwhile, a lack of readily available
parking has been proven to deter potential customers.
Much like the layout of a space, noise level, or even Figure 2.40: Car dimension
temperature, parking can make or break the way a customer
feels
Figure 2.42: Vertical parking system
Figure 2.41: Car parking lot layouts
2.8.7 Public Restroom
A public toilet, restroom, public bathroom, or washroom is a room or small building

with toilets (or urinals) and sinks for use by the general public. The facilities are
available to customers, travelers, employees of a business, school pupils and prisoners
and are commonly separated into male and female toilets, although some are unisex,
especially for small or single-occupancy public toilets. Public toilets must be
accessible to people with disabilities. Depending upon culture, there may be varying
degrees of separation between males and females and different levels of privacy.
Typically, the entire room, or a stall or cubicle containing a toilet, is lockable.
Figure 2.43: Typical public restroom Layout
CHAPTER 3
3 CASE STUDIES
Since there aren’t such places designed as a Food hub/ cuisine hub hence the case studies are carried
out as per objectives and requirement of spaces. Le Sherpa, Sa Sa Twa, Newa Lahana at Kritipur,
Newa Lahana at Bhaktapur, Dyochen, International Mountain Museum and Taragaon Museum area
the national case studies and Food Port for West Louisville and Mercado Roma are international case
studies. All the studies are highly focused on planning, spaces, activities and site context.
3.1 National Case studies
3.1.1 A. Le Sherpa
Purpose of study:
• To study spaces required in a cuisine hub.

• To study different spaces required in a market place.
• To study the interconnection of different components in a cuisine hub.
• To study activities and interaction of people with different spaces in the cuisine hub.
Introduction
The Farmers market at Le sherpa is located in Maharajgunj, Kathmandu. It is a cuisine hub that serves
European cuisine and organic fruit and vegetables.
The spaces in Le Sherpa are:
• Le Sherpa restaurant
• Retail shops
• Café
• Hotel-Museum
• Farmers market place
Initially, Le Sherpa was founded in 2011 with a vision
to foster a supply chain of sustainable local producers
Figure 3.1: Views of Le Shrepa
and encourage the development of standardized, trusted
produce in Nepal. Later in year 2020 during COVID-19
lockdown the Farmers market was established. The market opens only on every Saturday. The Le
Sherpa serves European cuisine whereas the Farmers market serves variety of organic fruits and
vegetables and variety of bakery items and Newa cuisine. Among various food items Newa cuisine is
one of the famous foods served in the market. It is popular for both Nepalese and foreigner. The hotel-
museum has rooms with various amenities.
Architectural Details:
The Le Sherpa is located few meters away from main highway. It lacks a specific architecture design
form. As the hotel- Museum has plan white façade whereas other retail building has brick exposed
with white paint and the restaurant and café has glass façade. This has created lack in unity of each
building. In terms of planning, as soon as you entered the gate you will find a small open space with
the hotel. The space is used as market space for small business such as painting, jewelry, crafts etc.
moving forward into another gate there a small open space with a small fishpond. Adjacent to the open
space there are retail shops and café. The space is a bit crowed as it is walkway for the market space
and place for café and retail. Moving few steps down there is Le Sherpa restaurant at left and a big
open space at front with green landscape. Every Sunday there is local farmers market with more than
40 stalls that sells organic fruits vegetables, bakery and food items. Around the periphery there are
stalls and at the middle there are chairs and tables.
Figure 3.2: Bubble diagram showing different zones of Le Shrepa
Figure 3.3: Views of Le Shrepa
Spaces analysis:
Total site area: 43808 sqft. (8 ropani)
Table 3.1: Space analysis of Le Shrepa

S.No. Spaces Area in sqft. Capacity Remarks
1. Open space (Market place) 11781.28 (26.89%) 40+
At entrance 2097.85 10
At back 9683.43 30
2. Restaurant 2658.87 (6.06%) 90 Indoor + outdoor
3. Cafe 1629.75(3.72%) 40
4. Retail shops 2500.87 (5.7%) 2 Showroom

5. Hotel 1610.92 (3.67%)
6. Outdoor Toilet 158.11 (0.36%) 5
7. Other spaces 20400 (20.7%)
Human activities and interaction with the spaces:

All the spaces in overall have balanced the flow of the costumers. The costumers who visit the
restaurant or café finds easy to buy goods from the market and has not need to visit around other
market. Also, the costumers who visit the market can enjoy the food either in the restaurant or café or
from the stalls. The increased number of customers can benefit each other business within the hub. Not
only the places within the hub are benefited but the street that leads the hub has also find it beneficial
due to increase in flow of people.
The market place:

Around the periphery there are stalls and at the middle
there are chairs and tables. The entry point is from left
side and we can circulate in clockwise direction covering
all the stalls in a circular path. The sitting space at the
middle has avoided the disturbance in the flow of people
and created a peaceful space to enjoy the food.
Figure 3.4: Activates in market place of Le Shrepa
Since the market place is at start end point of the site, it has made the people to visit all the places
(restaurant, café, retail shop) on the way.
The Le Sherpa Restaurant:

From the design and aesthetic to the food, ambience, layout
and services, the place is in European style. People who want
to enjoy the European cuisine visits the place. The restaurant
has indoor and outdoor sitting spaces with table and chairs
arranged in group table perpendicular style.
Figure 3.5: Restaurant at Le Shrepa
Positive aspect:
• Easy for the costumers and the guest as the shops related to food and restaurant is at the same
compound.
• Pocket open spaces which are used as market place.
• The market place has created vibrant space.
• The Space created is enjoyable for all age people.
• Since there is no vehicular movement inside the place becomes safe and no disturbance due to
vehicles.
Negative aspect:
• As the market place is added later the space is felt a bit crowed which has created an
uncomfortable for movement of people freely.
• Lack of landscaping and other element that attracts costumers and allows them to stay in the
place for more time.
• The architecture of all the buildings inside the compound is different from each other, hence
has lack of unity which can be fill when you are inside the compound.
Inferences:
• Interconnection of different spaces with each other in terms of people’s movement, people
response to space, architecture design, form and in business.
• Activity of people and flow in a market place.
• Advantages of a market place, hotel and restaurant at same area.
• Importance of landscaping and elements that attracts the costumer and hold them for longer
period of time.
• Central event space to hold people/ engage people with various activites.
3.1.2 A. Sasa Twa
Purpose of study:
• To study different spaces required in a restaurant that serves traditional cuisine in

tradition way.
• To study about how the planning and zoning of different spaces done in traditional way.
• To study traditional layout and built form.
Introduction
The restaurant is Located in the outskirts of Kathmandu in
Kirtipur. It is a restaurant that serves Newa cuisine and built N
in traditional Newa architecture style which reflects Newa
Tradition flawlessly. Sasa: Twa Restaurant is an expansion
of Sasa D'Newa, established in 2010. It is built and focused
solely on providing its visitors with an authentic Newa
cultural experience. Sasa: Twa has created its unique way
of attracting visitors with architecture that reflects ancient
Newa heritage along with the food items that are
unavailable easily anywhere on demand. The core Newa
cuisine is served in the restaurant. Everyday around 200-
300 guest visited and during weekends 400-500 guest visits
the place. Every Friday and Saturday some events are being
organized such as classical music and dance and in last year Figure 3.6: Arial view of Sasa Twa
Lakhe Naach, Lakhe of Kritipur was brought and was restaurant (source: google earth)
performed in the open space. As per the staff the lakhe
Naach was possible because nowadays it is being difficult for such traditional Masked Dances due to
lack of budget. So, it was the opportunity to collect fund for the Dance from the restaurant by
performing there. It was advantage for both.
Architectural Details:
The restaurant comprised buildings forming a complex that reflects traditional Newa architecture in
terms of planning, aesthetic and material used. It has slope roof and wooden members. The planning
is based on the concept of traditional street-square connection. The restaurant complex is entered
through a traditional designed gate. After we enter the gate, we reach a street like space of two-meter
width with a small Dhungedhara on left side and pati on both side of the street. The pati on left is for
performing traditional music and displaying traditional items and right side the pati consist of
traditional kitchen and spaces to display things.
Figure 3.7: Views of SASA Twa

While moving forward we reach a T-junction. The right-side leads
to modern kitchen with traditional building where guests are not
allowed. The left streets lead to the main restaurant area. Since the
restaurant is located in a terrain, few steps down lead to the main
open space. At the entry of the open space there is a two storied
building on upper terrain where there is a purposed event space and
a restaurant space with table and chair. As per the manager the open
space represents Dabali. The open space is use for performing
cultural Nach for guest. The open space leads four- two storied
building with sitting facility on left and right side of the open space. Figure 3.8: Traditional Newa kitchen
Guest has to sit on the floor to eat the food. This is the cultural way in SASA Twa
of having food in Newa community. On the front of open space

there is a double height building which is used for performing traditional dance and music. At the back
of building on left there are toilets.
Spaces analysis:
The total area is approx. 34,611.31sqft. (3.6 ropani)
Table 3.2: Space analysis of SASA Twa

S.No. Spaces Area in sqft. Capacity Remarks
1. Open space 2060.50 (6%) Performance of lakhe naach
2. Restaurant with 6695.92 (2.5%) 360-400 Total floor area of all the four
traditional sitting restaurant
space buildings(4x836.99sqft.)
3. Space of performance 1297.24 (3.5%)
4. Car parking 7687.87 (22%) 30
5. Bike parking 4010.92 (11.5%) 40
7. Other distribution area 3733.09 (11%) Ground floor area
9. Toilet 960 (2.8%) 15 Toilet 1+2
10. Urban elements 10959.21 (31.5%) Gate, Dhungedhara, street, etc
11. Other open spaces 3065.49 (10.7%)
Figure 3.9: Bubble diagram showing different zones of Sasa Twa
Figure 3.10: Views of SASA Twa
Construction technology and material used:

The restaurant is constructed with mixed technology.
The buildings are constructed in load bearing systems
with wooden post and beams. At visible place traditional
construction technology- brick, mud and wooden joinery
is used and inside the place which is not visible from
outside modern technologies are used- cement mortar,
metal truss is used. The material used are mostly
traditional materials. The wooden members are reused
from the buildings collapsed during earthquake in 2015.
Figure 3.11: Dining area of SASA Twa
• Brick and mud for wall,
• Wooden carved post, beam and lentil
• Square tiles for flooring
• Large roof tiles in roof.
Arrangement of seating area:

A group of five mats made up of cotton is laid in U shape. Each group of sitting mats are arranged in
perpendicular order. The mats are added or removed as per number of guests in a group. A waiter will
be find standing all the time in each floor of each building at sitting space to guide the guest. The
waiter will take order and serve food to the guest in that floor.
Figure 3.12: Dining layout of SASA Twa
Figure 3.13: Event space of SASA Twa
Positive aspects:
• Good ambience that reflects architecture of Kathmandu valley.
• Reuse of wooden members.
• Promote culture and art of Kathmandu Valley.
• Enough light and ventilation as the design of most of the structure is similar to pati.
• Use of design principles similar to traditional architecture of Kathmandu valley which include
➢ Axis
➢ Symmetry
➢ Hierarchy
➢ Datum
➢ Rhythm
➢ Unity
Negative aspects:
• Lacks planning in various zones such as in parking spaces. The vehicular and pedestrian
movement at the front gate disturbs each other.
• Lack of signage for restriction areas.
• Lack in placement of windows in some place.
• Lack of play in volume and design.
Inferences:
• Spaces required to plan a restaurant that serves Newa cuisine and reflect Newa architecture.
• Popularity of Newa Cuisine among Nepalese and foreigners.
• Scale and proportion required.
• Visual connection required between the spaces.
• Serving style and sitting layout.
• The aesthetic and elements present in the commercial space can hold the costumers for longer
period of time.
• Central event space to hold people/ engage people with various activities.
3.1.3 Newa Lahana at Kritipur
Purpose of study:
• To study of impact of a restaurant inside traditional settlement that serve local cuisine.
• To study layout and spaces required for restaurant with traditional layout.
• To study the museum space and items displayed in the restaurant.
Introduction
The restaurant is Located in inside the traditional settlement in Kirtipur.
Newa Lahana translates to ‘Newa Civilization’. It is a traditional local
Newa restaurant and museum run by the inhabitants of Thambahal tole.
Sixty-five families(house) of the community have contributed items or are
socially engaged in order to develop and preserve Newa culture. The
restaurant is located inside the ancient city of Nepal, Kirtipur. The building
is a residential building which is converted into a restaurant. The profits
from the restaurant are utilized to benefit the community. The four-storey
building has traditional floor seating arrangement of sukul (weaved hay
mat) and cushions inspired by haku patasi (Black sari).
Figure 3.14: Gate at Kritipur
that leads to Newa Lahana
Architectural Details
It is a RCC building that houses the restaurant. The
building lacks any aesthetic details and looks. Visitors can
get some sense of the cultural heritage of the Newa people
by looking around the restaurant’s interior, which is filled
with Newa artwork and artifacts. It is a four storied
building with a basement. Since the building is located in
a terrain. All the upper floors are used as restaurant spaces.
There is no separate building or space as a museum but the
traditional items are displayed around the entrance area
and in serving areas. Since the building is built as a
residential building, we can find both open spaces and
closed spaces (rooms) used as serving area. The kitchen is
at third floor. There is both modern and traditional kitchen
find in this place. Each floor in led by a RCC staircase. The
spaces are not clearly separated as the storage of Gas
cylinder and other items is stored around the serving spaces. Figure 3.15: Dining layout at Newa Lahana,
The Newa liquor and choyela (spiced grilled buffalo meat) Kritipur
is prepared in a shaded place outside the building.
There is no parking space so costumers park their bike at an open space of the traditional settlement.
There is no open spaces and landscape but since it is located in a traditional settlement the whole
settlement has acted as a living museum for the restaurant to attract people. From the terrace clear view
of the lower settlement can be seen.
Figure 3.16: Traditional kitchen and utensils displayed at Newa Lahana, Kritipur
Construction technology and material used:

The building is constructed in Column and beam system with brick
façade and wooden windows. Most of the nonstructural members are
traditional material used such as windows, railings, partitions etc. The
spaces have cement plaster with paints. There is use of CGI sheets for
roof covering.
Figure 3.17: Exterior view of Newa

Lahana, Kritipur
The restaurant has traditional sukul (mat) and chakati
(small mat) laid in rows. The chakati is laid on the top of
sukul as chairs on dining table is arranged. The chakati are
added as per required.
The sitting space is a bit congested as the circulation space
in between the sitting space is so less.
Figure 3.18: Interior view of Newa Lahana
Positive aspects:
• Tradition Newa cuisine served and cooked mostly in traditional style.
• Traditional items displayed that attracts visitors and increased interest.
• Since located in traditional settlement the restaurant gained popularity and the neighborhood
has become vibrant.
• The settlement act as a live museum for the restaurant.
Negative aspects:
• Lacks architectural form and

planning.
• No parking space and hence the
traditional open space is being used
as bike parking.
• Lack of maintenance.
Figure 3.19: Parking in a traditional open space near Newa

Lahana, Kritipur
Lesson learnt:
• Popularity of Newa Cuisine among

Nepalese and foreigners.
• Scale and proportion required.
• Visual connection required between the
spaces.
• Serving style and sitting layout in traditional
way.
• Importance of selection of site.
• Importance of parking space.
• Importance of architectural ambience.
Figure 3.20: Waiter in traditional Newa attire at
Newa Lahana, Kritipur
3.1.4 Newa Lahana At Bhaktapur
Purpose of study
• To study different spaces required in a restaurant that serves traditional cuisine in tradition way.
• To study layout and spaces required for restaurant with traditional layout.
• To study the museum space and items displayed in the restaurant.
Introduction
Newa Lahana is a Franchise/Branch of Newa Lahana
Kirtipur which is located in Sukuldhoka Bhaktapur. It
serves authentic Newa foods and drinks. The monuments
and decor reflect Newa: architecture and Newa: civilization
with an elegant modern touch.
It is a single storied building with a small courtyard inside with an
are approx. 1700sqft. The building has brick exposed façade with
wooden posts. The building form is similar to Traditional Pati. The
restaurant is entered through a smally alley of the neighborhood.
After you reach at the restaurant, you will enter inside through a old
traditional wooden door. At first you will access to the open space
through small alley created by the two buildings. The restaurant
accommodates both open space for sitting an enclosed space. The
restaurant has equal facility of either siting on the floor traditionally
or in table. And as per the worker people perfected to sit on the floor
more. There are no other spaces other than reception area, dining g Figure 3.21: Views of Newa
space and kitchen area. The area of open space is approx. 250sqft, Lahana, Bhaktapur
used to organized small dance and music programs. Also, it
acts as mass and void for ventilation and light. It was private
neighborhood residential square.

The restaurant has traditional sukul (mat) and chakati (small
mat) laid in rows. The chakati is laid on the top of sukul as
chairs on dining table is arranged. The chakati are added as
per required. Figure 3.22: Courtyard Plan of
Newa Lahana, Bhaktapur
3.1.5 Thimi, Dyochen
Purpose of study:
• To study different spaces required for organizing Event/feast in traditional way.

• To study about the layout and area required.
Introduction
The Dyochen of Nagadesh Madhyapur Thimi is use to
celebrate feast of Pradhananga Guthi of the place. The first
floor of the dyochen is house of God, where idol of the god is
placed and the second floor is use to celebrate feast in various
occasions. In past the place was used for many occasions to
organize feast but now a day it is only used during guthi bhoj
as people preferred Banquet Hall and modern style feast rather
than traditional. The house is built in traditional dyochen style
with rectangular plan with an area approx. 1750sqft.
Figure 3.23: View of Dyochen at
Nagadesh
The building is a Newa dyochen with all the details and designed based on traditional Dyochen. The
ground floor of the building has pati and is being used as storage space. In the first floor, space at right
side with Pasuka jhya is used as house of God where idol of Ganesh is placed. The space at left side
with Sa Jhya is used by Pradhananga guthi as sitting space and storage space. The whole second floor
is being used to organize feast. The space is led by a wooden stair. The space is continuous from one
end to another. As you entered the space at the left-hand side there is washing space for washing
utensils and washing hands. Then leaving about one meter space the sukul (mat) is laid adjacent to
walls making center space for circulation. Around 40 people accommodate on the space at a time. The
at the end of the space is place for cooking and there is another stair at left corner. Guest who cannot
accommodate waits at first floor.
Figure 3.24: Plan of main feast event space Dyochen at Nagadesh
Inferences:
• Spaces required to conduct a feast in traditional Newa style.
• How minimum space can be used to feed mass people in small duration of time.
• Layout required to feed during feast.
• Floe of people during feast.
Figure 3.25: Bubble diagram showing different zones main feast event space Dyochen at Nagadesh
Figure 3.26: View of main feast event space Dyochen at Nagadesh
3.1.6 International Mountain Museum
Purpose of study:
• To study different spaces required for a museum.

• To study how life style and culture are exposed impressively in a museum.
• To study how tradition items of any ethnic group are displayed.
• To study layout of museum.
Introduction
International Mountain Museum is located 2 miles south east of
Lakeside Pokhara and was established in 1995 by Nepal
Mountaineering Association to maintain a record and document the
history, evolution, development and the legendary achievements in
mountaineering. Every section of the museum is designed to
highlight commendable accomplishments of famous mountaineers
in the majestic Himalayas and around the world. More than 70,000
people visit the museum each year.
The International Mountain Museum in Pokhara has a stunning
collection of artefacts, original gears, stories and photographs of the
mountains, their inhabitants' and the explorers who climbed some of
the highest peaks in the world. The museum gives you a description,
lifestyle and utensils use by the people living in the Himalayas and
the 14 highest peaks and their most famous expeditions. It also Figure 3.27: Interior view of
includes some exhibits from other mountain areas such as Slovenia Mountain Museum
and Japan. It covers six hectares of land and the museum building
covers 34900sqft.
Figure 3.28: Exterior view of Mountain Museum with vernacular materials in façade
Architectural details
The basic design of the complex reflects the ethos of the surrounding mountains. A museum has
window that gives view of the Himalayas. It contains three main exhibition halls: Hall of Great
Himalayas, Hall of Fame and Hall of World Mountains. There are exhibits on famous peaks,
descriptions of famous mountaineers, the culture and lifestyle of mountain people, flora subscribe and
fauna including geology, in an attempt to represent the traditional culture and values of the Nepalese
people. The building is constructed using stone which is vernacular material of that place with CGI
roof.
The museum is at large site area with large landscape. The
landscape include pond, traditional house, chorten and a 31-
foot (9.44-meter) replica of Mt. Manaslu. The ticket counter
is at the gate. The museum is single storied with a basement.
The ground floor has void creating an atrium space at central
allowing the lower ground floor double height. The basement
is connected through stairs and circular ramp.
Spaces:
• Gallery spaces
• Office space
• Audiovisual room
• Museologist/ Convener
room
• Conference hall
• Library
• Religious structure
(Lhakhang)
• Store
• Shop Figure 3.29: Displaying Traditional kitchens and utensils of various ethnic
• Ticket counter group of Nepal at Mountain Museum
Figure 3.30: Floor Plans of Mountain Museum
3.1.7 The Taragaon Museum
Purpose of study:
• To study how traditional building can be

reference to create new design.
• To study different spaces required for a
museum.
• Planning and play in mass and volume
Introduction
The Taragaon Museum is a private art museum and
library located in Kathmandu. It is located in the
northern part of the city near the Bouddhanath stupa.
It is situated on the ground of the Taragaon Regency
hotel, which owns the museum. The museum is
supported by The Saraf Foundation. The museum
features a permanent collection in three of its building
alongside Bodhisattva Gallery that displays Newa art,
Pathivara Gallery that displays thangka paintings, and
a contemporary art gallery.
The Austrian-style brick structure was built as a hostel
for artists and scientist in 1970s. The Austrian
architect Carl Pruscha, who served as a UN and
UNESCO consultant to the Nepalese government,
designed the Taragaon in the 1960s based on the
artistic vision provided by Angur Baba Joshi. After its
construction, the Taragon Hotel saw its glory days
span nearly two decades, but by the 1990s, it was
abandoned and neglected. Help came from
philanthropist Arun Saraf, a hospitality entrepreneur
who brought the Hyatt Group to India. He decided to Figure 3.31: Views of Taragaon Museum
convert the structure into a museum for preservation,
restoration and the documentation of the arts and heritage of the Kathmandu Valley. The complex
was restored, rehabilitated, and eventually re-opened in March 2014.B the Museum spans an area of
35,000 square feet.
Architecture details
Taragaon is a unique contribution to the architectural history of Nepal. The design of the museum is
the resulting combination of Pruscha’s European modernism and Nepali traditions spawned a unique
structure. Dark red brick dominates the museum’s design

as a tribute to the dachi appa brick structures that can be
found throughout Kathmandu’s historic districts. The
bricks are typically used for the façades of Newa temples
and palaces.
The barrel-vaulted style rooms, which Pruscha calls
“Pati,” were likewise inspired by classic temple
architecture. Other elements of the recent restoration are
distinctly modern, like the large, circular windows,
Figure 3.32: Interior Views of Taragaon
which are meant as a nod toward the future. Inside, the
Museum
museum is bedecked with photos, drawings, and
sketches of Nepal’s architectural bounty. Two of the
oldest items on display are an 1853 etching and an 1863
photograph of Kathmandu. These are complemented by
colorful topographic maps and paintings as well as
modern sculpture by Nepali artists.
Walls, floors and the vaulted ceiling, and even the
inbuilt benches are exclusively made of bricks.
Following the principle of the barrel vault, the buildings
could be completed in a short time with moving
segmental shuttering, supported by bamboo poles. The
Figure 3.33: Bubble diagram showing different
barrel vaults are made up of one brick on edge, a second
zones of Taragaon Museum
layer follows after isolation with locally available
bitumen.
The result was the creation of a homogeneous mass

of bricks which had a considerable cooling effect.
The two larger common buildings serve all further
functions and form the center of the entire complex.
The former terraced fields of the site allowed for a
staggered arrangement of all components that are
connected by brick-paved paths. These paths lead
towards a lowered village square in front of one of
the common structures. Modernist structure:
minimalist design, simple forms, devoid of
ornamentation.
Figure 3.34: Ariel view of Taragaon Museum
Inferences:
• Series of interconnected open spaces like in traditional settlements.

• Modern shapes with traditional touch can give certain vibes of traditional architecture.
• Central event space to hold people/ engage people with various activities.
3.2 International Case studies
3.2.1 A. Food Port for West Louisville
Purpose of study:
• To study about the main concept of food hub in international context.

• To study about the spaces that can come in a food hub.
• To study main purpose of this food hub.
• To study planning, design and details of the food hub.
Introduction:
Client: Seed capital ky
Project Year: 2015-2016
Location: Louisville, KY
Project type: Mixed-use
project
Architect: Stoss OMA of
Rotterdam and New York
Figure 3.35: View of Food Port for West Louisville
The West Louisville Food Port provide a new centralized facility for the growing, selling and
distribution of food for local farmers and the community. It is a $31 million (Phase 1) project that will
serve as a transformative catalyst for West Louisville and strengthen the economic relationship
between Louisville and the rest of Kentucky. On a 24-acre vacant site at the juncture of 3
neighborhoods (Russell, Shawnee, and Portland), the Food Port will create the infrastructure to locate
food-related businesses, cultural programs and educational resources in one place. By bringing new
jobs, infrastructure and entrepreneurial opportunities, as well as ongoing opportunities for community
ownership, the Food Port will help build a sustainable economy that will spur investment and wealth
creation in West Louisville.
Main objective of the food port:

• To create the platform where local food businesses can scale their operations for growth and
efficiency. It includes farmers, educators, distributors, food processors, startup businesses, and
retail.
• It intended to develop community empowerment, including the ultimate objective to create a

community ownership model for the development itself.
• The Food Port is a key economic and community component of the Choice Neighborhood
Planning.
• To ensure that the neighborhoods directly touching the food Port site have extensive
opportunities for jobs and career advancement. This includes a focus on second chance
citizens.
• The potential to play an important role in the revitalization of the local Louisville community.
Architectural Detail
The Food Port builds on the city's historic position
within the inland waterway network and the city's
legacy as a major shipping port by providing a much-
needed infrastructural connection between farmers,
suppliers and the growing demand for local food. It is
a zigzag of new buildings that will frame indoor and
outdoor farming areas, as well as retail spaces and
distribution facilities. The Food Port will provide space
for classes on cooking, nutrition and gardening, a
library both indoors and at its 2-acre demonstration
farm. Referencing the street grids of the city which are
rotated at different angles from neighborhood to
neighborhood to maintain orientation to the Ohio
River, the master plan stitches together the urban Figure 3.36: View of Food Port for West Louisville
fabric. It is public spaces and plazas where producers and
consumers meet.
It is not only in terms of access to healthy food and awe-
inspiring architecture, but in terms of the city as a unified
whole. The edible garden occupies one corner of the site,
creating a landscaped area filled with flowers, herbs, seeds,
berries and plants – all of which can be eaten.
The building spaces are separated in different zone according
to its uses.
Figure 3.37: Conceptual plan of Food

Port for West Louisville
Space analysis:
Total area: 24-acre (190.91 ropani)
The plan is divided into various zones which includes
Distribution zone (retail), Processing zone, Education zone,
Office zone, Production zone, Recycle zone, Open spaces.
Inferences:
• The major objective of the project was to create

economic activities and to connect various
neighborhoods, hence the spaces provided are mostly
focused on attracting people in various agriculture
related economic activities such as market areas.
• Pocket open spaces as event space to hold people/
engage people with various activities.
Figure 3.38: Conceptual zoning of
Food Port for West Louisville
Market plaza
Food truck plaza
Figure 3.39: Event spaces of Food Port for Figure 3.40: Master plan of Food Port for West
West Louisville Louisville
3.2.2 Mercado Roma
Purpose of study:
• To study about the main concept of food hub in international context.
• To study about the spaces that can come in a food hub with comparatively small area.
• To study main purpose of this food hub.
• To study planning, design and details of
the food hub.
Introduction
Location: Mexico City
Architects: Rojkind Arquitectos
Area: 1750 m² (18,836 square feet)
Year: 2013 Figure 3.41: View of Mercado Roma
Conceptualized by Cadena + Asociados Concept Design and designed by Rojkind Arquitectos,

Mercado Roma is an ideal place for a sense of community and collaboration. It serves as a venue,
which houses Mexican gastronomic culture, along with its other contemporary flavors. The space is
also designed to favor encounters, exchanges, interactions and relationships making the experience a
more meaningful one. Primarily, the finest range of products from select vendors stands displayed on
the unique bespoke counter designed by the architects. On the design ideas and context, emphasis
remains placed on the community and its collaboration along with spatial functional qualities for
effective interactions and exchanges at Mercado Roma.
Architectural details:
The fifty-three vending stalls on the street-level of the
building are arranged in a fluid and organic way to
reinterpret the traditional market’s grid. The two
upper levels contain a rood feck and two restaurants.
This awesome project also includes an open-air space,
surrounded by a fully functional vertical vegetable
garden.
In the fully functional vertical vegetable garden, fresh
produce will be harvested then be sold at the nearby
market. Through this garden too, the cycle of
production-distribution-retail can be completed well.
This garden also becomes an interesting highlight that
attracts everyone’s attention.
The project includes high and low stools, benches and tables.
They included inserts in the tables in a darker wood that
branded the space with the market identity, to emphasize that
these tables did not belong to a specific stall but rather were
a communal space to be used freely.
Spaces:
• Restaurant
• Market place
• vertical vegetable garden
• Terrace Garden
Inferences:
• Front façade linked with the main street so to form

visual connection with the outdoor flow and activities
inside the market to attract people in the market.
• The market planned in such a way that it reflects
Mexican gastronomic culture.
Figure 3.42: Floor plans of Mercado Roma
Figure 3.42: Floor plans of Mercado Roma
•
Figure 3.43: Elevation of Mercado Roma
Figure 3.44: Section of Mercado Roma
Figure 3.45: Market of Mercado Roma
3.3 Comparative study
Comparison of different case studies in terms of Area, Design, Spaces, Built form, and Activities.
Table 3.3: Comparative study of all the case studies

Case Area Design Spaces (Nos.) Layout of Activities
Studies (Approx. Spaces
sqft.)
Le Sherpa 43808 - No specific design - Restaurant - Dining - Buying
forms (90) space of and
- Restaurants with - Hotel consist of selling
European design with - Café (40) European - Resting
large glass window and - Retail shops style table - Playing
large floor height - Farmers group in - Chatting
-The market is formed Market (40) perpendicular - Cooking
in pocket spaces of the layout. and eating
restaurant and hotel that -shades of
connect through a small market is
path. temporary
structure.
SaSa Twa 34,611 - Traditional street - Restaurant - Dining - Dancing
square planning. (360-400) space consist - Singing
- Traditional material of Newa style - Playing
and technologies. mat grouped music
- Perception of different in - Cooking
spaces. perpendicular and eating
- Design principles such layout.
as axis, symmetry,
hierarchy, datum,
repetition and mass and
void.
- restaurant building 2
storied and event
building 3 storied.
Newa 1200 - No any architectural - Restaurant - Dining - Cooking
Lahana at form or layout. (300) and space consist and eating
Kritipur - Interior spaces has a gallery space of Newa style
bit represent traditional mat grouped
architecture. in
- four storied building perpendicular
layout.
- The display
of items was
somewhat
hall type.
Newa 1700 - Traditional residential - Restaurant - Dining - Cooking

Lahana at private courtyard layout. (150) and space consist and eating
Bhaktapur - Design reflects gallery space of both - Small
traditional architecture spaces Newa programs
- Single storied style mat and
table chair
grouped in
perpendicular
layout.
Dyochen 1750 -Traditional Dyochen - Event - traditional - cooking
space/place for Newa style - Dining
Feast feast space - washing
(washing,
dining (50)
and cooking
space)
Mountain 37900 - Reflects the ethos of - Gallery - The layout -
Museum the surrounding Spaces of museum is Observing
mountains. channel and - Resting
- Has window that gives hall type - Chatting
view of the Himalayas. layout.
- Two storied with an
atrium.
Taragaun 35000 - Modern form and - Gallery - Radial type -

Museum design with traditional spaces gallery Observing
concept. - Shops layout. - Chatting
-Design based on form - Event space - Eating
follow function. - Café - Reading
- Form has intersection - Library - Resting
of geometry such as - Office
cylinder, cube and
cuboids.
- Modernist structure:
minimalist design,
simple forms, devoid of
ornamentation.
- The form seems grown
from the site and is
harmony with nature.
Play with natural terrain
level.
Food Port 1045441.37 - Zigzag form creating - Market plaza - Farming

for West open spaces for - Food truck - Cooking
Louisville interaction and bring plaza -
three cities together. - Retail Learning
- Master plan stitches - Visitor - Working
together the urban center - Selling
fabric. - Café - Resting
- Different zone - Restaurants -
according to its uses as - Library Programs
per activities. - Office - Playing
One and half storied - Urban farm - Reading
- - Buying
Demonstration - Selling
farm
- Recycling
-Edible garden
Mercado 1750 - Arranged in a fluid and - Market (53) - Farming
Roma organic way to - Restaurant - Buying
reinterpret the - Indoor - Selling
traditional market’s garden - Cooking
grid. - Terrace - Working
- Terrace garden garden - Selling
- 2 and half storied - Café - Small
programs
CHAPTER 4
4 SITE ANALYSIS
The site analysis is carried out in two levels, Macro level and Micro level. In Macro level, the study
of site’s surrounding neighborhood is carried out. In Micro level study the study of present scenario
of site and its periphery is carried out.
4.1 INTRODUCTION TO SITE
The site is located in Nagadesh-07, Madhyapur

Thimi. It is situated at an altitude of 1326 meters
(4230 feet) on the north side of the Kathmandu- SITE
Bhaktapur highway, 10 km and 3 km north-west of
Kathmandu and Bhaktapur, respectively, and at
latitudes of 27°4'N and 85°22'E. Bode and Gothatar
are located in the north, Bode and Chapacho in the
east, and Chapacho and Lokanthali in the south. The
lovely agricultural area with the Manohara River
located on the western side. Figure 4.1: Map of Madhyapur, Thimi Municipality
(Source: https://www.madhyapurthimimun.gov.np/)
4.1.1 Site Access
• North: Bode(1km), Mulpani(4km), Jorpati(5km), Baudha (7km), Thali(7km), Sakhu (13km)
• East: Sallaghari (2.6km), Bhaktapur (4km)
• South: Thimi (50m), Arniko Highway(1.3km)
• West: Sanothimi (1.3km), Pepsicola (2.8km), Jadibuti (4.5km), Koteshwor(5.5km)
Figure 4.2: Access to Nagadesh from all four direction
4.1.2 Site description
Total site area: 13546.68 Sqm. (26.63 Ropani)

Orientation: East
Topography: Slightly slope (3m below the ground level at West and 1m at East.)
Figure 4.3: Site at Nagadesh
Figure 4.4: Site section
4.2 SITE SELECTION JUSTIFICATION
As Newa Cuisine hub is a place which aimed to invite tourist (both national and international) the site
can be a best central point which is
• Adjacent to traditional settlement Nagadesh.
• Centrally located with two traditional settlements Thimi and bode and new developing
settlements in Bode, Thimi and Mulpani. In the surrounding new settlements are also emerging
rapidly.
• Easily accessible from other major tourist destination Kathmandu, Bauddha, Sakhu and
Bhaktapur.
• Adjacent to newly developed road that connect to Bode and Mulpani.
Figure 4.5: Change in Surrounding setting
4.3 Neighboring Environment
The site is located adjacent to the traditional settlement of Nagadesh Madhyapur Thimi. Nagadesh/
Narse is one of the traditional towns of Medieval period (16th century) which used to be called as
Jayapur. It is a Newa settlement which is dominantly inhabited (more than 90%) by Newas.
According to Devmala Vanshawali, one of the Malla King Suvarna Malla had established Nagadesh
with 500 households for his son. Though the setting of the town is affected by urbanization the built
environment and its constituents of the town still reflect the Malla Period (13th -18th c) urban
environment. The town has highly intact open spaces- street connection, hierarchy of open spaces
and streets, and urban elements. Although the street elevation has changed due to urbanization. The
settlement is Rich in art and architecture. According to Devmala Vanshawali, one of the Malla King
Suvarna Malla had established Nagadesh with 500 households for his son. Nagadesh includes an
area of 1881 ropani (95.69 ha). Out of this, residential area occupies 205 ropani (10.43 ha),
agricultural land occupies 1575 (80.13 ha) ropani and other public spaces comprise of 101 ropani
(5014 ha). It is believed that the digit “9” has a great significance for the people of
Nagadesh. Knowing the value of 9, Narami(people of Nagadesh) established 9 toles, 9 wells
in each toles 9 Dhungedhara, 9 guthis.
Toles:
1. Nya Ga
2. Pukhusi
3. Lachhi
4. Baha Nani
5. Nhu Chhen Jho
6. Chhwasa
7. Dhwakasi
8. Twa Ga
9. Pacha Nani
Dhungedhara:
1. Garcha Hiti
2. Lha Patin Khwa
3. Chharta Hiti
4. Sinchaka Hiti
5. Ga Hiti
6. Bhan Si Hiti
7. Nhu Hiti
8. Ba(Bagh) Hiti
9. Twa Ga Hiti
4.3.1 Mappings
Figure 4.6: Figure Ground of Nagadesh Figure 4.7: Hierarchy of open space of
Nagadesh
Figure 4.8: Open space and street of Nagadesh Figure 4.9: Hierarchy of streets of Nagadesh
Figure 4.10: Major Jatra route of Nagadesh Figure 4.11: Early morning vegetables market of
Nagadesh
Figure 4.12: Urban Elements of Nagadesh
Figure 4.13: Street scape of Twgal tole of Nagadesh
Table 4.1: Space analysis of Nagadesh
SN. Spaces Area Remarks

1. Residential use 33.33%
2. Institutional use 1.14% School, Community center,
Health services
3. Public space 23.58%
a) Public open space 4.33%
b) Community open space 7.5%
c) Urban Elements 2.46% Temples, Taleju, Dyochen

Dhungedhara, patti)
d) Pedestrian street, footpath 7.5%
e) Water body (Pukhu area) 1.79%

4 Agriculture land 41.667% Cultivatable land
Table 4.2: Different household datas of Nagadesh
4.4 SITE ACCESS AND APPROACH
The site is accessible from 6m wide Bhaktapur road that is connect Bhaktapur at East and Pepsicola
at West. The site is adjacent to recently constructed 3m wide vehicular road at East and 6m wide
traditional street at South.
Figure 4.14: Access on site
4.5 PHYSICAL FEATURE OF SITE
Around the north, south and east periphery of site there are some permanent residential and
commercial buildings. At the middle part there are a vegetable farm and barrel land. Approx. 40% of
total site area is vegetable farm 60%-barrel land and temporary structure. The site is located around a
vibrant junction with lots of office and banks, shops and educational institute.
Figure 4.15: Land use on site Figure 4.16: Structures on site
Figure 4.17: Sun and Wind direction on site Figure 4.18: Institutions around site
82
4.6 BYE LAWS
Since the site lies at the boundary of traditional settlement is falls under Developing Zone-
Residential sub zone. The following are the byelaws for the site.
• Minimum setback: 2m from main road and 1.5m for openings and 3m for commercial
building
• FAR: 3.5
• Ground coverage: 50%
• Maximum height: 11.4m
• Maximum no. Of floors: Four and half
• Size ratio: 1:3 But if the Length is more than three times the width 50mm expansion joint is
needed.
• Openings: minimum 15% of total floor area
• Parking: Minimum 20% of total site area
4.7 SWOT ANALYSIS
Strength:
The site is adjoining to newly constructed road that connects to two other traditional settlements, Thimi
and Bode, and it is situated in a traditional settlement.
Weakness:
The site located at level difference and is in irregular shape.
Opportunities:
The location is surrounded by both established settlement and emerging communities (Bode planning,
Thimi planning and Mulpani area), which can make it a thriving regional center.
Threat:
The built environment the settlement can be broken by the design.
CHAPTER 5
5 PROGRAM FORMULATION
Existing Area:
Total Site area: 13546.68 sqm (26.63 Ropani)
Existing cultivation area: 4876.8048 Sqm. (9.58 Ropani-36%)
Existing Barrel Land: 8669.8752 Sqm (17.0432 Ropani-64%)
Min. Total open space as per byelaws: 25% of Total site area= 3386.67 Sqm
Maximum Ground coverage allowed: 50% of total site area =6,773.34Sqm
Area provided:
Total farm area/ production area: 4901.007Sqm. (36.18%)
Total distribution/ marketing area: 8645.673 Sqm.
Total ground coverage: 26.7% of Total area site area
Total built up area: 3628.24 (7-2-0-2)
Table 5.1: Program formulation

SN. Spaces Nos. Total Floor Area Of Indivisual Remarks
Area (Sqm.) Units (Sqm.)
1. Restaurants 3 824.647 360.057 To Maximum capacity

582.606 100-200 guests at a
time
2. Rental Shops/cafes 45 1250.421 15.66 to 45.38 Space for rental
purpose for shops or
cafes.
3. Event Hall/ feast space 1 305.923 305.923
4. Gallery/ Museum 1 576.624 576.624 Including office spaces

5. Accommodation/hotel 1 2372.3146 2372.3146
6. Public Toilets 3 146.645 146.645
7. Open spaces 5 2708.847 92.234 to

1679.886
8. Urban elements 12 295.652 295.652 Pati, Dhungedhara,

chaityas etc.
9. Surface Parking 1 161.600 Capacity-50 bikes
Total:
8645.673
Sqm.
Diagram 5.1: Pie Chart showing relations between various spaces in the restaurants
Diagram 5.2: Pie Chart showing relations between Diagram 5.3: Pie Chart showing relations between
various spaces in the Feast space various spaces in the Museum
Diagram 5.4: Pie Chart showing relations between various spaces in the Hotel
CHAPTER 6
6 CONCEPT AND DEVELOPMENT
CONCEPT: EVENT SPACE

The major identification in case studies is that, the open space made available as event space is
common in most of the case studies. This event space accounts for the lively, interactive, inclusive,
and social places.
Additionally, open spaces in traditional settlement Durbar Square, Community Square, Market Square,
and Event Private Square has been
using as event spaces. People have
been invited to the events in the event
spaces, and eventually the attendees
engage with both the event and its
surroundings as well as the activities
taking place nearby. Activates area are
surrounded around an event space or
multiple interlinked event spaces. Figure 6.1: Interlinkage between activities and event space
Figure 6.2: Various event spaces from case studies and literature review
Hence my concept is event space. The event spaces are provided as interlinked between various open
spaces through the streets as in traditional settlement.
Why event space?

• Invites and gather people in a place,
• Create different activities,
• Make a place vibrant,
• Hold people in the place for certain time,
• Boost surrounding business.
• Socially inclusive space
Figure 6.3: Illustration of event spaces how activities in it makes a place Happening.
6.1 CONCEPT DEVELOPMENT ON SITE
First linkages are developed on the site, similar to the street pattern of the neighborhood settlement.
The pattern of the linkages developed on the site are similar to the street pattern of neighborhood. This
will help to blend the site with the neighborhood and provide the similar character of the settlement.
These linkages will be later designed as Streets or alleys.
Then, based on a site analysis, two zones— agriculture farm zone and distribution/marketing zone are
separated on the site.
Farming zone: In site analysis, it was found that most of the land at the northern side of the site is being
used for farming so the area is separated for farming purpose. This area won't be altered and will be
kept unplanned so that people can continue to practice agriculture as they have in the past. This will
help to preserve existing agriculture land and serve as production zone for the hub.
Distribution zone: The area in the south is the distribution zone, where the necessary space designs
will be carried.
The Node points formed at intersection of the developed linkage are analyzed as either potential area
for event space or highly potential area for event space.
Farming
Zone
Distribution
Zone
Fig 6.4 Development of Fig 6.5 Land use zoning on site Fig 6.6 Node point as event space
linkage on site on site
As per site analysis, the nodes that connected to the street at south and east part of site are high potential
areas as these node points are linked to the vibrant highway which is recently developed at east and
linked to the main street of settlement at south which is Jatra route, busy vegetable market and widest
street in the settlement. The remaining nodes at are potential event spaces.
Thes event spaces will be designed as open spaces in further design. These open spaces will be
surrounded by various built forms that accommodates activities required as per program formulation.
Fig 6.7 Potential event space on site
Mass and void development on site:

As per concept developed on site the mass and void are developed on the site for further master
planning.
Fig 6.9 Volume raised in-between the linkages on

Fig 6.8 layout of linkage on site site
Fig 6.10 Analyzing the node points as per concept Fig 6.11 Creating open spaces at node points to form
on the volume raised. event space. These event spaces are surrounded by
built form to place activates.
6.2 MASTER PLAN
There are five open spaces served as even spaces on site. The central open space will be the main event
space as it is designed at two highly potential nodal point for event spaces and 2 potential node point.
The other event spaces at high potential node points are second main event spaces and is almost half
in size than main central open space. The remaining three open as potential event spaces are 2/3 the
size of central open space. These open spaces can be used to organize event such as food festivals,
concert, celebrations, seminars, fairs etc. The open spaces are linked with streets or alley.
The activates are planned at the built form which surrounds the event
spaces. The linkage at center of the site in east-west direction serve as
the axis for master planning. Hence this street is the most vibrant street
of the Hub with sitting arrangements for adjacent cafes.
Fig 6.12 Visualization of required form on site
6.2.1 Planning of different Spaces required:
A. Distribution spaces:
The restaurants, cafes, shops, and Feast Hall are the
distribution spaces in the Newa cuisine hub. The spaces are
arranged along both side of the main street, vehicular road
at alleys and around the main central open space. There are
in total forty-five café/shops and three restaurants. All the
shops/ cafe are at the ground floor. The restaurants are
provided at first floor to maintain visual perception with the
open spaces. Among the three restaurants, a restaurant is
placed at top level of elevated platform as Hierarchy of the
hub. This building shows the grandness in the space. Both Fig 6.13 Visualization of sitting space of
the ground floor and first floor facing central open space in distribution zone along vehicular road
this building is used as restaurant space. The shops and café
mostly serve Newa cuisine and organic vegetables and food
products.
The feast hall is placed at the east end of the hub with
simple rectangular plan that is accessible through the open
space. The ground floor of this block is used as shops and
first floor is used as event hall. The capacity of the hall is
around 100 people. The open space can be also used as
event space to organize feast in larger scale when the
number of guests is large than the capacity. The space will
be used for organizing Newa fest. Fig 6.14 Visualization interior of fest area
B. Cultural spaces:
As the Cuisine Hub is a platform which serve as a food hub and a cultural center also, the whole
planning and built form will act as a live museum with traditional urban characters. Also, a separate
space provided for cultural museum. The museum is located at the building surrounding one of the
highly potential event spaces with the concept of connecting the museum with both the traditional
settlement and the hub at it lies at the junction.
C. Accommodation space/ hotel:

The hotel space is provided at Northwest corner which faces both the settlement and the Hub. The
hotel consists of 28 rooms. Designing the hotel in the hub is for following reasons:
• It will serve the tourist and encourage them to stay in the settlement for longer duration,
• Upper floor of the distribution area will be utilized,
• Increase economic activities,
• Prevent the space from being dead at night.
D. Farming area:
The area zoned as farming area will serve as one of the production areas. As its agriculture land only,
few elements are designed on that zone. A Dhungedhara surrounded with Patis is placed at center of
the zone which gives continue to the central Street. This space can be used to organize different events
such as agriculture training programs. The Dhungedhara can also be used as source of water. The Back
side of this space can be used for waste management which will be beneficial for both the distribution
zone and the farming zone.
E. Event spaces/ open spaces

The event spaces as open spaces are left open so that it would be flexible to organize any kind of events
and gather people. The courtyard spaces give similar ambience as in traditional courtyards.
(All the plans are attached in the Appendix)
Fig 6.15 visualization of different open spaces.
6.2.2 Traditional characteristics:

The planning has STREET - SQUARE
connection. Hierarchy of open spaces is
designed as per potential node space.
Urban elements in open spaces such as
pati, Dhungedhara, chaitya, can be seen.
Steps as amphitheater for visual
connection like plinth of Nayatapola
temple is designed on the level difference
on site. Odd number of openings on the
main façade. Brick façade with slope roof
can be seen in elevation. Also, the
buildings have similar characteristics of Fig 6.16 View of central open space with steps as amphitheater at
back
dividing a floor plan into two segments
with wall or post at center like of
residential building.
6.2.3 Design Principles:

• Axis: Main Street at east west direction as axis.
• Hierarchy: Restaurant block at elevated platform.
• Datum: Open spaces
• Symmetry: Symmetry in built form of some blocks and in main façade.
• Repetition: repetition of windows in elevation.
6.2.4 Section:
The buildings are one to three
storeys tall with basement in
some buildings. The basement
height is four and half meters,
ground floor height three and
half meters and upper floors
three meters tall. The height
different in the floors is for
visual connection with the open Fig 6.17 Sectional View of central open space which shows the visual
perception of open spaces from different spaces.
spaces and streets. The section of
the buildings is similar to the section of the traditional building. All the buildings will be RCC
structures. The visual perception of event spaces can be seen similar to traditional open spaces through
section. (All the Sections are attached in the Appendix)
6.2.5 Elevations:
All the buildings are designed
with reference to traditional
Newa architecture. It has
traditional brick exposed façade
with wooden doors and
windows. The roof is slope and
the main façade has maintained
symmetry with odd numbers of
doors and windows.
Fig 6.18 Overall 3d views with traditional facade
The profile elevation is designed
in such a way that the level difference of the traditional settlement is reflected. The front buildings are
either single storey or two storey and the back elevations are either two or three storeys. (All the
Elevations are attached in the Appendix)
Fig 6.19 View of streetscape at frontage Fig 6.20 View of Open space at feast space that
resemble community square.
Fig 6.21 View of Open space at Museum space that Fig 6.22 View of central Open space from top of the
resemble community square. steps that resemble Market square.
Fig 6.23 Site with surrounding settlement
Fig 6.24 Final hand model
CHAPTER 7
7 CONCLUSION
Newa cuisine hub is a place for social, cultural, economic, art and architectural interaction through
Newa cuisine. The main objectives of this hub are accomplished by creating spaces that attracts tourist
and by blending the planning with the surrounding settlement. This has helped to maintain continuity
and has made the cuisine hub as part of the traditional settlement. The final planning and designed are
inspired by the traditional planning and characteristics of traditional Malla period.
In terms of planning, hierarchy of open spaces, street-square connection, visual perception and urban
elements as in traditional Malla settlement can be seen in the Newa cuisine hub can be seen. In terms
of design, the use of traditional elements, traditional façade, traditional openings inspired by residential
buildings and some famous traditional buildings built in Malla period can be seen.
Hence the final outcome of this place will give the ambience of traditional Malla settlement with so
many spaces to enjoy and learn about Newa cuisine.
References:
• Bajracharya, P. (1998). Role of Guthi in Newa Buddhist Culture. Retrieved from
http://www.aioiyama.net/lrc/papers/cbhnm-ppr
• Bajracharya S.B. (2013), A study on thermal performance of traditional residential
buildings in Kathmandu valley, IOE, TU, Lalitpur, Nepal
• Brady B. (2013) Production, Culture, and Representation: An Anthropological
Exploration of Food in Kathmandu, Nepal
• Chitrakar, Kishor; Carr, Neil; Albrecht, Julia N. (2020) Journal of Gastronomy and
Tourism, Volume 4, Number 2,
• Chitrakar, R. M. (2016). Meaning of public space and sense of community: The case of
new neighbourhoods in the Kathmandu Valley. ArchNet – IJAR: International Journal of
Architectural Research, 10(1), 213-227.
• Khatry, C. (2011, 9 9). Vo'ye: The Newa feast . Retrieved 10 11, 2011, from My
Republica: www.theweek.myrepublica.com
• Maharjan, T. (2002). Hami Kasari Newaai Bhai Rahane? Newah Vijnana: Journal of
Newa Studies , 4.
• Nepali, G. S. (1965). The Newas: An ethno-sociological study of a himalayan
community. Bombay: United Asia Publication.
• Seddon D. (2010) Towards A Geography of Nepalese Cuisine.
• The journal of Newar Studies, Number 2
• Tuladhar, p., 1999, “tajigu newa: nasa: yomari” [in newari], (the great newari food:
yomari),newah vijnana: the journal of newar studies, no. 3, ns 1120, portland, oregon,
usa.Tuladhar, t.r., 2004, “newa: bhaye jyasah: newar language workshop”, newah
vijnana: the journal of newar studies, no. 5, ns 1125, portland, oregon, usa.
Appendix
(Project Drawings)
STREET
+3000 UP
STREET
+2500
STORE
LAUNDRY/
MEETING STORE
ROOM TOILET
TOILET UP
SHOP
SHOP
UP UP
TOILET
OFFICE OFFICE
TOILET
SHOP SHOP
DHUNGEDHARA
UP
TICKET SITTING AREA

TOILET COUNTER
TOILET
PATI
UP STAFF ROOM
DISPLAY
AREA
RECEPTION
UP
STAFF ROOM
DISPLAY
AREA
+3000
1 WAITING
AREA
3
RECEPTION
2 SITTING AREA
STREET CAFE
UP
CAFE SHOP
CAFE CAFE CAFE CAFE
CAFE
UP
CLOCK TOWER
DHUNGEDHARA
FOOD KIOKS FOOD KIOKS

SHOP
CAFE SHOP
CAFE CAFE SHOP
SHOP
SHOP
SHOP
CHAITYA
STORE SHOP
SHOP
SHOP
SHOP
STORE
Y Y
FOOD
COUNTER
FOOD
COUNTER
4 UP
SHOP
UP
FOOD
COUNTER
±0.000
SHOP SHOP
SHOP
±0.000 FOOD
COUNTER
FOOD
COUNTER CHAITYA
SHOP
FOOD
COUNTER
UP
SHOP SHOP
SHOP
SHOP
6
SHOP
SHOP
SHOP
5
SHOP
SHOP
SURFACE PARKING
LEGEND
ROAD
1- MUSEUM BLOCK
2- RESTAURANT 1 BLOCK
3- HOTEL BLOCK X
4- CAFE AND SHOPS BLOCK GROUND FLOOR PLAN (SCALE 1:200)
5- RESTAURANT BLOCK
6- FEAST BLOCK TOTAL BUILTUP AREA: 3628.24 SQF. (7-2-0-2)
TOTAL GROUND COVERAGE: 26.7%
0 5m 10m 20m
AFFILATED TO P.U
SUBMITTED BY: ICHHA PRADHANANGA
KHWOPA ENGINEERING COLLEGE SUBJECT: DESIGN STUDIO X (THESIS)
DEPARTMENT OF ARCHITECTURE TITLE: MASTER PLAN
CRN: 740113 1
LIBALI, BHAKTAPUR DATE: 2080-05-06
050
6
2
0
506
3
X X
BLOCK 1 STORE
UP
OFFICE OFFICE DISPLAY

OFFICE AREA
SHOP
UP DN
TICKET
TOILET COUNTER A/V ROOM
TOILET
SITTING AREA
DISPLAY
AREA
Y Y Y Y
SHOP
DISPLAY
AREA
DISPLAY
AREA
SHOP
DISPLAY
AREA
CAFE
CAFE CAFE CAFE CAFE
FIRST FLOOR PLAN (SCALE 1:200)

FLOOR AREA: 354.161 SQM.
GROUND FLOOR PLAN (SCALE 1:200) X X
FLOOR AREA: 520.620 SQM. (1-0-0-2)
TERRACE
DN
STORE
Y Y
KEYPLAN
ATTIC FLOOR PLAN (SCALE 1:200) 0 2m 5m 10m

X
AFFILATED TO P.U
SUBJECT: DESIGN STUDIO X (THESIS) SUBMITTED BY: ICHHA PRADHANANGA
DEPARTMENT OF ARCHITECTURE TITLE: FOOR PLANS
CRN: 740113 4
BLOCK 1
SOUTH ELEVATION (SCALE 1:200)

NORTH ELEVATION (SCALE 1:200)
EAST ELEVATION (SCALE 1:200) SECTION AT XX (SCALE 1:200)
WEST ELEVATION (SCALE 1:200)

SECTION AT YY (SCALE 1:200)
KEYPLAN
0 2m 5m 10m
AFFILATED TO P.U
DEPARTMENT OF ARCHITECTURE TITLE: ELEVATIONS AND SECTIONS CRN: 740113 5
BLOCK 2 X
X
STORE
TOILET
SHOP
SHOP
KITCHEN LOCKER
ROOM STORE TERRACE
TOILET TRADITIONAL
SHOP SHOP KITCHEN
DN
UP
UP
DN
RECEPTION
UP
DINING
AREA DN
X
X
X
ATTIC FLOOR PLAN (SCALE 1:200)
GROUND FLOOR PLAN (SCALE 1:200)

FLOOR AREA: 371.925 SQM. (0-11-2-3)
BLOCK 6
SHOP
FEAST
AREA
Y Y
Y Y Y Y
SHOP
SHOP
UP
DN
TERRACE
STORE
UP DN
KEYPLAN
STORE
KITCHEN
0 2m 5m 10m
GROUND FLOOR PLAN (SCALE 1:200) FIRST FLOOR PLAN (SCALE 1:200) ATTIC FLOOR PLAN (SCALE 1:200)
FLOOR AREA: 305.923 SQM. (0-9-2-2) FLOOR AREA: 305.923 SQM.
AFFILATED TO P.U
DEPARTMENT OF ARCHITECTURE TITLE: FOOR PLANS CRN: 740113 6
BLOCK 2
SOUTH ELEVATION (SCALE 1:200) WEST ELEVATION (SCALE 1:200)
EAST ELEVATION (SCALE 1:200)
BLOCK 6
EAST ELEVATION (SCALE 1:200) SOUTH ELEVATION (SCALE 1:200)
KEYPLAN
0 2m 5m 10m
WEST ELEVATION (SCALE 1:200) NORTH ELEVATION (SCALE 1:200)
AFFILATED TO P.U
B A
B A
BLOCK 3
STORE
LAUNDRY/
MEETING STORE
ROOM TOILET STORE
ROOM
ROOM ROOM ROOM
ROOM
UP UP
UP SERVICE
TOILET ROOM
LOBBY
SITTING AREA
STAFF ROOM
ROOM
ROOM
STAFF ROOM
ROOM
ROOM
WAITING
AREA ROOM
SITTING AREA ROOM
RECEPTION
LOBBY
UP
ROOM
CAFE SHOP
CAFE
ROOM ROOM ROOM ROOM
STORE
ROOM
B A B
A
FLOOR AREA: 832.519 SQM. (1-10-0-3)
B A
B A
STORE
ROOM
TERRACE
UP
DN
LOBBY
DINING
HALL
STORE STORE
KITCHEN
STORE
LOBBY
UP
DN
STORE
ROOM
KEYPLAN
B A A
B
SECOND FLOOR PLAN (SCALE 1:200)

0 2m 5m 10m
ATTIC FLOOR PLAN (SCALE 1:200)
AFFILATED TO P.U
DEPARTMENT OF ARCHITECTURE TITLE: FOOR PLANS
CRN: 740113 8
BLOCK 3

WEST ELEVATION (SCALE 1:200)
EAST ELEVATION (SCALE 1:200)
SECTION AT AA (SCALE 1:200)
SECTION AT BB (SCALE 1:200)
KEYPLAN
0 2m 5m 10m
AFFILATED TO P.U
DEPARTMENT OF ARCHITECTURE TITLE: ELEVATIONS AND SECTIONS
CRN: 740113 9
BLOCK 4 & 5 X
SHOP
CAFE SHOP
CAFE CAFE SHOP
SHOP
SHOP
SHOP
STORE SHOP
SHOP
Y SHOP
Y
STORE
FOOD
COUNTER
UP
FOOD
COUNTER
UP
FOOD
COUNTER
SHOP SHOP X
FOOD
COUNTER
FOOD
COUNTER
SHOP
FOOD
COUNTER
SHOP SHOP
DN DN
TERRACE TERRACE
SHOP STORE STORE

SHOP
SHOP
SHOP
SHOP
Y Y
SHOP
SHOP

FLOOR AREA: 1264.807 SQM. (2-7-3-0)
STORE STORE
TRADITIONAL
UP UP KITCHEN
UP
KITCHEN
X ATTIC FLOOR PLAN (SCALE 1:200)
Y Y
RECEPTION
RECEPTION
DN
DN
DINING
AREA
DINING
AREA
KEYPLAN
FIRST FLOOR PLAN (SCALE 1:200) 2m 5m 10m
0
X
AFFILATED TO P.U
BLOCK 4 & 5
EAST ELEVATION (SCALE 1:200) WEST ELEVATION (SCALE 1:200)
KEYPLAN
0 2m 5m 10m
AFFILATED TO P.U
X
R
Y Y
UP
UP
X BASEMENT PLAN (SCALE 1:200)

R
FLOOR AREA: 2731.68 SQM. (5-5-3-3)
GROUND FLOOR LVL+3600
GROUND LVL ±0.000 ROAD

2100
BASEMENT LVL -3600

KEYPLAN
RAMP SECTION AT RR (SCALE 1:200) 0 2m 5m 10m
AFFILATED TO P.U
ROOF SECTION WITH
FLAT ROOF
CLOCK TOWER
ROAD
ROOF PLAN (SCALE 1:300)
0 5m 10m 20m
AFFILATED TO P.U
SUBMITTED BY: ICHHA PRADHANANGA
KHWOPA ENGINEERING COLLEGE SUBJECT: DESIGN STUDIO X (THESIS)
DEPARTMENT OF ARCHITECTURE TITLE: ROOF PLAN
CRN: 740113 13
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PHOTOGRAPHSOFMODELS 16
0506

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NEWACUISINE HUB

Athesis submitted in partialfulfillment

A thesis submitted in partial fulfillment of the requirements for the

Degree of Bachelor of Architecture

KHWOPA ENGINEERING COLLEGE

Ar. Sunish Kumar Lakhe Ar. Rashish Lal Shrestha

Ar. Devendranath Gangol

Ar. Archana Bade Shrestha

Bhaktapur Municipality, Ward No.:8, Libali, Bhaktapur

Ichha Pradhananga (740113)

3.2 International case studies

3.3 Comparative study………………….………………….………………….……….. 63-65

4.2 Site Selection Justification………………….………………….…………………… 68

4.3 Neighboring Environment………………….………………….…………………… 69-72

4.4 Site Access and Approach………………….………………….……………………. 73

-1- Ichha Pradhananga

1.1 Project Justification:

• Surrounded with large fertile agriculture land,

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1.2 Project Brief

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1.3 Aims and Objectives:

1.4 Scope and validity:

-4- Ichha Pradhananga

I. Theoretical understanding by study of literature, library consult and communication

II. Case Studies/ field studies/ research:

III. Program formulation:

IV. Site analysis

VI. Design Development

-5- Ichha Pradhananga

Site analysis and site study

Analysis of all the information

Design Concept Development Master planning

Architectural Design and

Diagram 1.1: Chart showing the methodology of the project

-6- Ichha Pradhananga

2.1 Nepalese cuisine

-7- Ichha Pradhananga

-8- Ichha Pradhananga

2.2 Newa Culture, Lifestyle, and Cuisine

2.2.1 Newa People

2.2.2 Newa Culture and Lifestyle

2.2.3 Newa Cuisine

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• Gwaramari (deep-fried dough)

iii. Festival food/ Samay baji

iv. Feast food/ Jho Bhuye

• Lain (sliced radish)

Figure 2.6: Newa cuisine drinks- Aylā

Selection of items and dishes:

3. Family and Community Gatherings:

6. Rituals and Customs:

Newas cook, store and serve food and beverages in

• Tepa (huge clay vessel)

2.3 Present scenario of Newa Cuisine

2.4 Traditional Newa kitchen

The Baiga (attic storey) comprises the kitchen, the