Dovalians

Dovalians

Surnames

Dovalian nobility are easily identified by the characteristic apostrophe at the beginning of the name. EX: The surname used by the Imperial house is d’Wolvam. All nobles have a similar style, but only the imperial house uses the letter d at the beginning.

Other characteristics seen in Dovalian surnames are a doubled ‘u’ EX: Ashaniel Maruuq

Surnames: Maruuq, d’Wolvam, n’Varis, Lidol, Dubar, Eleis, Kaluus, e’Laris, Adruus, Falcorsi, Rualii, n’Tariil, i'Velidon, Oruuth, n’Afiil, Taruul, Lenuss, Daliil, Rueii, Saruuq, o’Fathil

Customs and Culture

Fish is one of the cheapest foods
Same sex affections are frowned on but generally alright. People in Northwall frown on it heavily.
Potatoes don't grow in Doval.
In Doval, the head of the army is the Crown Prince. When there is no Crown Prince or Princess, an Heir Apparent must be designated by law. This individual is the closest blood relative of the current Emperor and acts as head of the army and is the Heir to the throne should something happen to him.
Tiernan Watch was home to one of Doval’s most popular Chief Priests and a few Wolf Warriors have been known to come from there.
Blue is the colour of mourning.
The Dovalians bury their dead in boxes with stones marking the grave’s location.

In the typical Dovalian fashion, no one drank anything while they were in the process of eating a dish. It was only after a dish was done with that they reached for one of the cups. It's polite to say little during a meal except to complement the food. It's disrespectful to say anything negative about the food while at the dinner table.

Dovalians consider the Telvanites to be inbred.

Doval's Great Temple is located in Varden Strand rather than in Wolf Rock.

Food

Dovalian food is characterized as being heavily spiced and seasoned. They primarily eat venison and pork. Fish is a delicacy and often only reserved for the nobility and very special feasts. Commoners will also eat rabbit and often raise a large kind of jackrabbit called rajit for that purpose.
Dovalian food in general is spicy

Supper dishes
Chaia – a kind of soup made with roasted venison in a meat broth with small cubes of vegetables thrown in and seasoned to taste.
Kareshti – a traditional Dovalian dish made from chopped vegetables fried in spiced oil with thin strips of pork. It can be really overpowering if you’re not used to the heavy spices.
Djiryen – fried, thinly cut strips of rabbit, a common dish among the poorer people of Doval
Shida – boiled brown grain cooked with cubed vegetables
Lieven – a dish made from white fish fried whole. The eyes are removed and replaced by a small, twirled biscuit. It is served on a bed of fresh, crisp lettuce and surrounded by raw sliced vegetables.
Torsen – pastry pockets filled with spiced meat
Jilon – vegetables wrapped in thin, crunchy pastry
Jisen – a mixture between jilon and torsen: pastry rolls filled with both meat and vegetables. The meat is usually beef though pork is sometimes used.
Oshe – a dressing typically put on krishti made with oil, vinegar, and sweet spices
Krishti – a kind of salad made with fruit and vegetables
Elia – boiled eggs that are cleverly cut and arranged, typically in floral patterns. This dish was invented by Imperial chef Nevar.
Geron – sliced and boiled potatoes in a thick brown gravy
Riava – a kind of very sweet alcoholic beverage made from red diatho grapes. It's a strong drink
Teshana – a milky beverage that is made from steamed milk, apple juice, and a cinnamon-like spice called kisha that is imported from Shanshiire
Karehsti -

Breakfast foods
Kalana – a soupy concoction of boiled grains, honey, eggs, and either fruit or vegetables depending on the region
Jildos – a thin, crunchy pastry filled with fruit and a thick syrup
La’hai sausages
Doughy buns filled with bean paste
Plain, buttered buns
Yairo steaks (imported from Telvan and only eaten by the wealthy as importing them is expensive and not many people can cook them properly)
Aloyn – fruit salad
Hashun - cooked eggs that had been scrambled and mixed with bacon, mixed vegetables, small pieces of la’hai sausage