CHASE THE FLAVORS

Abstract
The unhygienic food is increasing day by day in Lahore, especially in Anarkali area which is causing a
lot of problems for human beings and specifically for students of those areas. It is the need of hour to
revive the food areas of Anarkali, Lahore. By focusing on the development of food points in Nasir Bagh
Lahore, the purpose of the project will be attained successfully.

Defining the importance of sense of smell for a restaurant and implementing it in design project can
cast a huge purpose on the matter. For this purpose I have chosen Nasir bagh Lahore, as it is
surrounded by a lot of schools, universities, colleges and offices. So this project majorly focus on the
siting, studying and eating spaces for students.

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Table of Contents
1. Introduction ........................................................................................................................................... 3
1.1. Literature review ...................................................................................................................................... 3
1.2. Problem Statement.................................................................................................................................. 3
1.3. Project Brief ............................................................................................................................................. 4
1.4. Approach to the project ........................................................................................................................... 4
1.5. Aims and Objectives ................................................................................................................................ 4
1.6. Expected design outcomes ..................................................................................................................... 4
2. Research outcomes .............................................................................................................................. 5
2.1. Research Topic Selection ....................................................................................................................... 5
2.2. Mind Mapping .......................................................................................................................................... 6
3. Site Selection ......................................................................................................................................... 6
3.1. Site Details .............................................................................................................................................. 6
3.2. Main buildings' Distances ........................................................................................................................ 7
3.3. Site Analysis ............................................................................................................................................ 7
3.4. Site Selection .......................................................................................................................................... 8
3.5. Site Context ............................................................................................................................................. 8
3.6. Current Analysis of the site ..................................................................................................................... 8
4. Case Studies ........................................................................................................................................ 11
4.1. Willmott's Ghost Heliotrope Architects .................................................................................................... 9
4.2. Parametric façade masseria ospitale restaurant ................................................................................... 11
4.3. V'ammos Restaurant LM Architects ...................................................................................................... 11
5. Concept Development & Building Program ..................................................................................... 12
5.1. Module Derivation ................................................................................................................................. 12
5.2. Module Population ................................................................................................................................. 13
5.3. Form Development ................................................................................................................................ 14
5.4. Master planning & its Requirements .................................................................................................... 14
5.5. Master plan ........................................................................................................................................... 14
5.6. Proposed Building Program .................................................................................................................. 14
5.7. Architectural Plans ................................................................................................................................ 14
6. Conclusions ......................................................................................................................................... 16
Bibliography ............................................................................................................................................... 17

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1. Introduction
Restaurant holds a specific importance for the people of different continents to showcase their
preceding cultures and traditions in a very thematic way. Seemingly, humble restaurants and cafes
can be either effective shelter space, or imaginative eye-catching wonders for users. So I studied in
which areas of Lahore I could make hygienic food points as unhygienic food is increasing day by day
in Lahore. For this I did surveys of different areas like; Anarkali road, Kashmir gate bazar and Ali bagh.
While doing this I get to know that there's no good eating space near Anarkali road and specifically
near Nasir bagh, which is one of the richest place regarding institutes. So I have chosen Nasir bagh
Lahore, as it is surrounded by a lot of schools, universities, colleges and offices because it is the need
of hour to revive the food areas of Anarkali, Lahore. As major surrounding of Nasir bagh occupied by
students so my project will majorly focus on the siting, studying and eating space for students. For
designing a parametric restaurant, I have defined the importance of sense of smell for a restaurant
and implemented it in project, which can cast a huge purpose on the matter. For this I have done the
site analysis, site distance studies and case studies of different parametric restaurants of international
level.

1.1. Literature review

Seemingly, humble restaurants and cafes can be either effective shelter space, or imaginative, eye-
catching wonders for users. So I studied in which areas of Lahore I could make hygienic food points
as unhygienic food is increasing day by day in Lahore. For this I did surveys of different areas like;
Anarkali road, Kashmir gate bazar and Ali bagh. While doing this I get to know that there's no good
eating space near Anarkali road and -specifically near Nasir bagh, which is one of the richest place
regarding institutes. So I have chosen Nasir bagh Lahore, as it is surrounded by a lot of schools,
universities, colleges and offices because it is the need of hour to revive the food areas of Anarkali,
Lahore. As major surrounding of Nasir bagh occupied by students so my project will majorly focus on
the siting, studying and eating space for students. For designing a parametric restaurant, I have defined
the importance of sense of smell for a restaurant and implemented it in project, which can cast a huge
purpose on the matter.

1.2. Problem Statement

As it is quite visible form site analysis that there's no good communal space where students and other
people from different institutes can get together in a single space and have a good time with their
fellows and could have good food too. So for this I am proposing different cuisines on Nasir Bagh,
Lahore.Meanwhile there's no proper siting space for students where they could study for several hours.

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So I'm cooperating these two programs in my building. So, the main ideology is to provide a good food
and siting space for my users of Nasir Bagh.

1.3. Project Brief

The project encloses the main research of role of sense of smell in food and in restaurants. The project
refers to the communal space which could be used by students for their daily purposes. By providing
a space to the students in such a manner that studying and eating space give a blended look. This can
only occur if the needs of the existing context are studied. The existing unhygienic food areas of Lahore
and how to give a new approach to food areas are the mere briefs that have been the focus throughout.

1.4. Approach to the project

i. Understanding the importance of a siting, studying and an eating space for students of
Nasir Bagh area.

ii. Studying the nomenclature, history, land and people of Nasir Bagh, Lahore.

iii. An overview of the existing use of the site and other unhygienic food areas near the site.

iv. Inclination towards the designing of such spaces for students.

1.5. Aims and Objectives

The aim is to manifest the promotion of hygienic food and communal space for students within the
urban sphere.

The project focuses on:

i. Understandable approach towards importance of student communal spaces.

ii. Making value out of the usage.

iii. The theme of ‘local’ e-g; Food Street in the context of Hygienic food.

1.6. Expected design outcome

This project holds a specific importance for the people of different continents to showcase their
preceding cultures and traditions in a very thematic way. As it is quite visible form site analysis that
there's no good communal space where students and other people from different institutes can get
together in a single space and have a good time with their fellows and could have good food too. So
for this I am proposing different cuisines on Nasir Bagh, Lahore.
Meanwhile there's no proper siting space for students where they could study for several hours. So I'm
cooperating these two programs in my building. So, the main ideology is to provide a good food and
siting space for my users of Nasir Bagh.

2. Research Outcomes

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Figure 1. Research outcomes

For further steps of design projects first I am choosing and research topic which will be then linked with
site, module development and form derivation through its mind mapping.

2.1. Research topic selection

For my project-which is majorly focused on the cuisines, I have chosen the importance of sense of
smell and its process how an olfaction system could affect human taste buds.

Figure 2. Olfactory System

2.2. Mind Mapping

From the above research analysis, I have created a mind mapping which is the summary of my
whole topic in some abstract words. From these abstract words, I would be creating my conceptual
module and form development.

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Figure 3. Mind Mapping of Olfaction system

3. Site Selection

Referring the project brief, the context of site is to be studied thoroughly. Macro, meso, and micro level
studies of the site are to be projected into the program.

Figure 4. Site Selection

3.1. Site Details

Figure 5. Nasir Bagh, Lahore

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Location: Nasir Bagh, Lower Mall, Lahore, Punjab.

Total area: 566280 Square ft.

3.2. Main buildings' Distances

University of Punjab 0.3 km
Government College University Lahore 0.3 km
Publishing Hub of Lahore 0.6 km
UVAS - University of Veterinary and Animal Sciences (Animal 0.8 km
Hospital)
Sant Nagar 1.2 km
Shumal Maghribi Lahore (North West Lahore) 1.3 km
Riwaz Gardens 1.4 km
Raj Gar 1.5 km
Walled City 1.7 km
Sanda Khurd 2.2 km
Table 1. Nearest major buildings' distances

3.3. Site Distance Studies

Figure 6. Site Distance Studies of Nasir Bagh, Lahore

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From the above site analysis, it is quite obvious that Nasir Bagh is the center of attention and it's
been used by its surrounding a lot and mostly by the students which is major in figure.

3.4. Site Contexts

The main roads of macroscopic and microscopic level have been
covered, within that pathways and streets are also mentioned. The
immediate buildings, green spaces and trees have also been marked.
Figure ground relationship is also mentioned.

3.5. Current Analysis of the Site

Through site visits of Nasir Bagh and with its detail analysis, I have
come to know that the site is majorly in use by the students for sitting
and studying purposes and with that they don't even have a good
restaurant in a walking distance.
Figure 7. Site contextual studies

Figure 8. waterbody Figure 9. Existing pathway Figure 10. Usage of the site

Figure 11. Main Entrance of the site

Figure 12. zero sitting space on Figure 13. Existing Trees on site
site

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 4. Case studies
Following case studies have been done in context of the parametric design concept.

4.1. Willmott’s Ghost Heliotrope Architects

Figure14 . Willmott’s Ghost Heliotrope Architects

Architects: Heliotrope Architects

Area: 1900.0 ft²
Year: 2018
Analysis
Willmott’s Ghost serves Roman-style pizza al taglio and Italian aperitivo cocktails. A theatre of
cooking infuses the atmosphere, with chefs visible in the open kitchen, and the mise en place on
full display. One of only three spaces in The Spheres open to the public, the Italian eatery is 1,900
square feet and seats around 50 people. With a three-story jungle above, the restaurant takes its
namesake from a thistle-like flower christened in honor of Victorian horticulturalists Ellen Ann
Willmott.

Figure 15. Exterior Structure Figure 16. Interior view

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 Figure 18. Plan view
Figure 17. Parametrisism on facade

4.1.1. Parametric facade masseria ospitale restaurant

Figure 19. Parametric facade masseria ospitale restaurant

Analysis
The objective of this exercise is to write the pseudo code for the selected facade and create
different variations by following the pseudo code. Create a panel, Explode the panel and evaluate
curves from it, Create a polyline from the points that were evaluated from the curve, Create
a boundary surface from the polyline and split brep, Dispatch brep into two surfaces and extrude
the latter one.

Figure 20. Coding for facade formation

Instead of using the existing grid of a diamond mesh, I used the hexagonal mesh in the pipe
command to give a variation to the selected facade.

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 Figure 21. 1st Variation Figure 22. 2nd Variation

4.2. V'ammos Restaurant LM Architects

Figure 23. V'ammos Restaurant LM Architects

Architects: LM Architects
Area: 300.0 m²
Year: 2012
Analysis
The wave of the sea that existed in place is introduced in the design of the space in the form
of an optically moving roof element. This element, which is the result of parametric design,
dominates the environment and gives identity to the restaurant.
Strong feature of the composition is the elongated bar, consisted of 300 cooking pots. The bar
is an art installation itself, where the identity of the object is lost to highlight the visual
impression created by its repetition and correlation in space.

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 Figure 24.Parametrics applied on ceiling Figure 25. Application of parametrics in inetrior fixtures

5. Concept Development & Building Program

5.1. Module Derivation

Figure 26. Module Derivation from research

From the research on olfactory system and its process, the module has been derived from
its mind mapping and it is mentioned step by step in the above figure.

Figure 27. Module pictography

The different views of the module have been showed to show all of its sides which would be
incorporated in population.

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 5.2. Module Population
For populating the module on the form, I have done some experiments with the module
population and module formation too.

Figure 28.Module Population

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 5.3. Form Development
Through the process of mind mapping, the form of the selected project have been derived.
The derivation of the form is as attached below:

Figure 29. Form Development and Population through Rhino

I have used Rhino coding to derive the form and populate the module on derived form.

5.4. Master planning & its Requirements

i. Main Entrance
ii. Parking
iii. Service road
iv. Green spaces
v. Pavilions
vi. Main building

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 vii. Waterbody
viii. Walkways

Figure 30. Bubble Diagram for masterplan

5.5. Master plan

Figure 31. Masterplan

5.6. Proposed building program

 Admin Area
i. Admin Office
ii. Conference Room
iii. Cafeteria
iv. Control Room
v. Meeting Room
vi. HR Office
vii. Waiting Area
 Restaurants
i. Family Sitting space

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ii. Meeting Area
iii. Reception
 Kitchen Space
i. Dishwashing Station
ii. Inventory Storage
iii. Food Preparation
iv. Meal Cooking Area
v. Service Area
 Other Spaces
i. Emergency Exit
ii. Library
iii. Digital Library
iv. Waiting Lounge
v. Book Review Sessions
vi. Gym Area
vii. Yoga Center
viii. Human Library

Figure 33. Kitchen Spaces

Figure 32. Admin Area

Figure 34. Restaurants

Figure 35. Other Spaces

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5.7. Architectural plans

Figure 37. First Floor

Figure 36. Ground Floor

Figure 38. Second Floor Figure 39. Third Floor

Figure 40. Forth Floor Figure 41. Fifth Floor

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 Figure 43. Seventh Floor
Figure 42. Sixth Floor

Figure 44. Eighth Floor Figure 45. Ninth Floor

6. Conclusions
Restaurants and communal spaces must be designed keeping the relation between the
sitting areas of the users in mind. Windows in the sitting areas should be places in such a
way that the light does not affect their privacy and their comfort zone.
Color scheming in the cuisines helps a lot therefore the scheming should be properly
determined. Location of project is important as it reflects on the building itself. The building
itself should have a grand feeling.

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Bibliography
Anon., 2012. Taste and Smell. 1 April.
Anon., 2013. TASTING DRINKS - IS THE STRAW METHOD A REAL HELP?. 8 December.
Anon., 2017. Appliance of Science: How are smells made?. 13 November.
Anon., 2017. Nasal Cavity. 21 July.
Anon., n.d. Sense of Smell and Olfactory Fatigue.
Anon., n.d. Taste and Olfaction.
Anon., n.d. V'ammos Restaurant / LM Architects.
Anon., n.d. Willmott’s Ghost / Heliotrope Architects.
Bailey, R., 2019. The Olfactory System and Your Sense of Smell. 3 December.
Brent A. Craven, Eric G. Paterson, Gary S. Settles, 2009. The fluid dynamics of canine
olfaction: unique nasal airflow patterns as an explanation of macrosmia. 9 December.
karisma.heman.bhagnani, 2018. PARAMETRIC FACADE // MASSERIA OSPITALE
RESTAURANT. 31 October.
Williams, S. C. P., 2014. Human Nose Can Detect a Trillion Smells. 20 March.

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