Facts about Utania - 43
Hotels are plentiful in Utania, but mostly catering for internal tourists and business travelers, they are mostly in major centres, and very few are outside that. Hotels vary in cost from Û80 to the five-star quality of Û300 or more. The five-star Loriett Hotel in Luka costs Û500 per night for the most-inexpensive of single-person rooms, though this does only translate to ChC 167.00.
Belson Corporation publish, along with their maps, a helpful guide to the hotels in Utania, particularly those hotels closest to their clients (of course), but of most the country. This is well-worth the money (Û30).
In Utania, check-out is 10am, and the earliest check-in time is midday, though hotels will invariably bend the rules.
Utania's beaches have a collection of 12 high-quality resorts which make for relaxing and enjoyable accommodation. Ranging from Û180 to Û3500 per night, they offer five-star accommodation, luxurious surrounds, numerous activities and an excellent opportunity to take advantage of the exclusive access to many of the best beaches in the world.
Seven of the resorts are within 100km of the city of Mulgrave in the south-east of the country, while the others are close to Vela Luka (2), U'jama, Lidcombe and Waitaki. There is also a golf club resort in Luka, the Luka Golf Club, which is now becoming increasingly booked-out after the Utanian Open was held their in August.
Cuisine in Utania is varied as the people themselves. Traditional cuisine consists of stews and mild curry meals of copious vegetables and meat. Rice and bread are also consumed in large quantities in Utania, especially unleaven breads of traditional origins.
A traditional breakfast will consist of cold stew from the night before, with generous quantities of bread and rice. Alternatively, fried bread in an egg, meat and vegetables mix, called "Syoma", is similar to an omelette and very tasty. Cereals are becoming more popular in the country, and should be available from most general stores. Cereals are all locally produced, primarily by the Belson Corporation, so don't expect any "Corn Flakes" in Utania - expect the Belson version (who think nothing of "ripping off" international competitors).
Lunch will be a light meal most often, with sandwiches becoming increasingly prevalent in large cities. A traditional lunch might consist of a large quantity of breads, a small stew, raw fruits and vegetables or light soups.
Traditions vary from tribe to tribe, southern tribes will eat
lightly at lunch and continue working, whereas in the north, larger meals are more common,
with heavily cooked and spiced mince meats or cured meats are common. Ujam, Nystos and Ramal
Utani traditionally have a two or more hour break around 1200 to 1500 hrs for lunch and then
short naps in the afternoon, while the sun is at it's hottest. This means that lunches are
often heavier. This tradition extended to Luka, where Lukans will think nothing of long
business lunches of two hours, and be disappointed by the southern business partners who want
lunches over in an hour.
Dinner is, like most cultures, the main meal of the day, and in Utani culture is when the day's events and family matters are discussed over a two-plus hour dinner. Food will consist of heavy meat casseroles, stews or soups, spiced and cured meats, olives and diced raw vegetables, and fruits for desert.
Given the variety of non-Utani Utanians, there is also a high variety of different dishes available from cafes and restaurants, from traditional Lilliani foods, Ingallish sandwiches, large steaks with all manner of toppings, and various foods from the "new world" as well.
Note that to Utanians "rice" means the wild varieties cultivated in the country. Wild rice is packaged and is a large market in Utania, with hotels and restaurants serving the same.
Traditional Utani gather the entire village together for a meal, and will sit around a series of small fires, on large tables moving from table to table discussing their day, and other matters of the village, tribe or kingdom. These were covered wall-less halls called "Kupasete", and the traditions survive today. Families gather together at least once a week, if not a number of families for their meal. For this reason, restaurants come from one of two traditions: "Kupasete" or the imported idea of foreigners of "restaurants". The latter are confined mostly to the major east coast cities, where they will be of large variety and good quality. Whereas the former are in every town in large number, and will mostly serve traditional Utani cooking, which will include vegetarian meals.
Small eating houses are all over the country invariably going by the names cafe, eating house or "Kupasete", meaning eating hall. The traditional cafe, however, can really only be found in major east-coast cities, as coffee is not a drink of high favour amongst Utani.
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