“Live the experience”

Art & Craft

Components related to the field of arts & crafts have come together to celebrate the ethnic diversity of Nepal at UCV. It is a one-stop destination for those seeking a cultural experience and an opportunity to engage with artisans and a place to be inspired, create and soak in the multi-faceted diversity. UCV intends to replicate a similar facility and art space in all seven provinces of the country as a future program.

Tharu Culture

Tharu Culture

“The Tharus”, are the indigenous tribes living in inner Terai valleys and the Terai plains of Nepal. They have been living in villages near jungles and the foothills of Chure Hills, which are isolated and undistributed for centuries allowing them to practice a distinctive culture and religion. The Nawalpur valley is part of the greater Chitwan Valley in inner terai where most of the populations are Tharus, along with Magar, Brahmin, and Thakuri. UCV serves as an experience of Tharu culture that binds the aesthetic concept of natural habitat and traditions.

Ethinic Cuisine

Tharu Cuisine

Tharu are the ethnic indigenous communities from the southern foothills and inner Terai of Nepal. They have a very rich and diverse food culture. The food culture and cuisine vary according to the regions they live in. The food culture is largely characterized by the fertile flooded plains, forests, and environment they live in. Rice is the major staple, and a variety of sticky rice ‘anadi rice’ (locally known as andik) is traditionally grown by the Tharu communities. Fishes, crabs, snails, mussels, etc. from the rivers and water bodies are central to the Tharu food culture.

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 is less vegetarian than Pahari cuisine. Yak and yak-cow hybrids locally known as Jhopa were consumed by the lower castes. All castes eat the meat of local sheep called Bheda and Chyangra or Chiru imported from Tibet. Meat is sliced into thin slices and dried on thin poles near the cooking fire. Blood sausage is also prepared and dried. Dried meat is added to vegetable curries or sauteed in ghee and dipped into timur-ko-choup which is a mixture of red chili powder, Sichuan pepper, salt, and local herbs. This spice mixture also seasons new potatoes or eggs which may be boiled, fried, or made into omelets.

Nepali Cuisine

Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, 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, served over boiled grain, bhat—usually rice but sometimes another grain - and a vegetable curry, tarkari. Condiments are usually small amounts of a spicy pickle (achaar, अचार) which can be fresh or fermented, (mainly of dried spinach called as 'gundruk ko achar') and radish is known as 'mula ko achar', and of which there are a considerable number of varieties. [1] Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and fried papad (thin, crisp disc-shaped food). Dhindo (ढिंडो) is a traditional food of Nepal.

Hospitality

Hospitality

Guest Spaces and Restaurant is the hospitality component of UCV, comprising luxury and traditional accommodation and banqueting. Hospitality is the financial backbone for the whole vision of UCV. The revenue generated with this venture will be funneled back to the Art & Craft activities to make it sustainable.

Organic Farming

Organic Farming

Organic farming is one of the most important elements of the village. This garden will be growing various vegetables and will be provided for the kitchen at UCV. The garden also showcases to the visitors the essence of organic farming, growing their own vegetables, and producing their own compost to be self-sustained.