DID YOU KNOW?
RESORT HOTEL WITH MOST
SWIMMING POOLS
The five-star Lexis Hibiscus Port Dickson in Port Dickson, Malaysia holds
the Guinness World Records title for being the resort with the most
swimming pools with a whopping number of 643! Guinness only counted
pools that were larger than 1.5m x 2m, supposedly to differentiate them
from large bathtubs or hot tubs. Nestled along Pasir Panjang beach, Lexis
Hibiscus Port Dickinson consists of 643 pool villas comprising tower rooms
and water villas. Each Port Dickson villas comes with its own private dip
pool and steam room for luxury and privacy.
ARCHITECT & DESIGN
Vivanta Bengaluru
Whitefield
THE HUSBAND-WIFE DUO
OF SOHRAB DALAL AND
SONALI BHAGWATI SAYS AT
DESIGNPLUS ARCHITECTURE,
THEY BELIEVE IN CREATING AN
ENVIRONMENT THAT BALANCES
DESIGN, COST FUNCTIONALITY
AND BUILDABILITY
ISM‘GIAONDOTEEDLVDLISIEGISBEIGNLENC’E
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DESIGNPLUS ARCHITECTURE
BY SAURABH TANKHA
FOR OVER three decades, architects and life partners Sohrab international trends and is equally important to keep sight of our
Dalal and Sonali Bhagwati have been endeavouring to create an own heritage and the learnings from the same,” she says.
environment that can be seamlessly woven into an organisation’s
culture while reinforcing its brand identity. Their architectural HOSPITALITY PROJECTS
design firm, Designplus Architecture, formed out of a merger of Talking about their first hospitality project – Taj Vivanta in
DesignPlus and Spazzio Design, believes in the philosophy that Whitefield, Bangalore, Dalal shares, “This was very interesting as
good design is intelligence made visible and innovative design it was the first ‘Vivanta product’ in the Taj portfolio and therefore,
integrated with engineering services ensures vibrant and it was used as an example to define what the brand should be. It
successful environment. was closely followed by The Westin in Gurgaon for the Vatika
Group and then a number of hotels at Aerocity Delhi including the
Dalal and Bhagwati, alumnus of CEPT Ahmedabad, share Holiday Inn, Lemon Tree and Red Fox. We were also involved
that over these 30 years-plus of their professional practice, with a ‘combo-product’, the Marriott Courtyard and Fairfield in
design has undergone a multifaceted change. “The hopes, Bangalore which have separate guest entrances and cores but a
expectations and aspirations of the users have gone through a common service core.”
quantum shift. When I started practice in the late 80s and early
90s, our design sensibilities were limited to what was available DPA had started working on the Hilton at Jaipur, Amer as
locally. The products bordered on vernacular. Systems and a Hilton Garden Inn but during the course of the construction,
technology were many years behind the Western counterparts. the market dynamics changed and the client decided to upgrade
In the early 90s, our economy started opening up and I often it to a DoubleTree. “It was an interesting design exercise. We
refer to it as the breaking of our ‘Berlin Wall’. We started have also successfully designed hotels in overseas locations like
integrating with the world and the gap between ‘Indian’ and the Yak and Yeti Extension and Crowne Plaza in Kathmandu, the
‘international’ diminished,” says Bhagwati, adding India is at par Novotel in Bangladesh and the Movenpick in Addis Ababa. At
with international standards when it comes to assembly and present, many of our hotel projects are part of large mixed-use
manufacturing done locally. developments as is the trend worldwide,” he informs.
“This has hugely widened the parameters of design Of all the above projects, Dalal feels the Taj Vivanta
creating multiple opportunities for architects and designers. probably was the most challenging one as there was a severe
While this has been a wonderful and uplifting journey, many with height restriction due to site norms. “It forced us to accommodate
weak roots have lost their way. It is important to be aware of the 220-odd keys in only three-room floors, in what we eventually
Vivanta by
Taj, Whitefield
Bangalore
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ARCHITECT & DESIGN
Crowne Plaza
Kathmandu
termed ‘a ground scraper’. This resulted in a very horizontal to the non-revenue generating areas should be as high as
design solution with many circulation and servicing challenges,” possible. This results in a very efficient design and is the
he says. fundamental rule to control the project cost. Circulation and back
-of-house planning are also important aspects. It is important to
TRANSLATING IDEAS INTO FUNCTIONAL DESIGNS ensure that there is no clash of the guest movement with the
Understanding the site, context and client aspirations are the service movement. In the post-Covid19 era natural light and
starting points of any project as these form the parameters that ventilation achieved through courtyards, light wells etc. have
start shaping the design ideas. “Project case studies in similar become important criteria from the ‘wellness’ point of view.”
climactic conditions, geography and topography are done. We
study the works of other architects as it helps get a clearer On the technical side, he adds, acoustics is important
understanding before taking up the design sketches. Multiple since one needs to ensure there is no leakage of sound between
iterations are done between 2D and 3D before arriving at the adjacent rooms or from the common areas to the rooms. “These
right solution,” shares Dalal. days, the use of drywalls as partition walls between rooms has
become very common to reduce the dead load of the structure
“We continuously push the envelope to create unique and for seismic reasons. The acoustic detailing of the walls becomes
out-of-the-box solutions. A project produces better results if you even more important in these situations,” he explains.
invest more time in it. We believe in creating a built environment
that balances design, functionality, costs and buildability,” adds EXPERIENCE WITH HOSPITALITY BRANDS
Bhagwati. Expressing views on how a hospitality project is Most hospitality brands have technical design teams which are
conceptualised and designed, Dalal says, “The most important there to ensure that the brand’s standards are being adhered to
aspect is to ensure that the ratio of the revenue generating areas by the architects and designers. “Some brands, however, do not
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DESIGNPLUS ARCHITECTURE
Marriott Fairfield Lemon Tree
Bangalore Jaipur
THERE SHOULD BE NO
LEAKAGE OF SOUND BETWEEN
ADJACENT ROOMS OR FROM
COMMON AREAS TO ROOMS
The Westin
Gurgaon
have a mechanism in place whereby the design is scrutinised brought about in interior design and finishing of the product.
at each stage and this often results in a number of changes at Room sizes tend to get a bit larger and the toilets normally
the execution stage. As the standards of some brands are have a minimum criteria for the fixtures. The interior design
based on US and European conditions and lifestyles, these tends to be more experimental with open or naturally lit toilets.
need to be localised for individual geographies else these In Resort Luxury hotels, the entire emphasis is on maximising
unified standards can result in inappropriate services’ solutions the views which may sometimes even result in single-loaded
and unnecessary costs,” he avers. corridors which are inefficient but essential to enhance views.
In Luxury projects, landscape also plays a key role,” explains
DESIGNING HOTELS FOR DIFFERENT CATEGORIES Dalal.
“In a budget hotel, it is important to ensure that the design is
extremely efficient with minimal space wasted on circulation LATEST TRENDS IN HOSPITALITY DESIGN
(vertical and horizontal), back-of-house areas and servicing The key to successful design in the hospitality segment is
while choosing the MEP solutions. It is not only the capital utilising revenue generating space optimally, feels the country’s
cost that needs to be looked at. Lifecycle cost is equally leading architect, adding, “Any public space should be used
important as it is something that the owner will need to incur for maximum number of hours per day. This calls for a seamless
for the next 25 years. In upscale projects, one can be a little transition of functions from one space to another, making them
more generous with the circulation areas to create an enriching multiuse. Neutral palettes and soft contrasts dominate the
guest experience. Then, luxury hotels are essentially of two interiors. There is also a revival of the retro concept with an
types: Resort Hotels and City Luxury Hotels. In the latter, accent on art deco. A style fused with multiple elements
space is often a constraint and therefore, the differentiation is synergised is often used to create a design language.” n
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F&B WORLD
‘YOUNG
CHEFS
ENTERING
F&B AUGURS
WELL FOR
THE
INDUSTRY’
CHEF MANISH MEHROTRA SAYS THE DAY IS NOT
FAR WHEN HINDUSTANI KHAANA WILL BE MORE
POPULAR GLOBALLY THAN ANY OTHER CUISINE
BY SAURABH TANKHA innovative places at IHM Mumbai. “This was the place where I
thought I could express myself better than any other department so
WHILE MOST Indian chefs swear by their maa ke haath ka khaana kitchen it was and kitchen it has been ever since,” says Chef Manish
and getting influenced by the delicacies they served to them as who has spent over two decades with Old World Hospitality after
kids, Chef Manish Mehrotra says he never entered kitchen when his starting his career with Ananda Solomon’s team at The Thai Pavilion
mother or grandmother were cooking. In fact, getting admission at of the Taj Hotels. Reminiscing the bygone days, he says, “It was a
IHM Mumbai after passing out from school was a step to stay away tough life. For days, I thought of running away from it all but then I
from his father’s business. “I never wanted to run a petrol pump like managed to stick around and weather all that came my way. Today,
him,” says the Culinary Director at Indian Accent Restaurants. I advise the younger generation to stick to their roles for the first five
years of the career as I did and then sky can be the limit. But I must
Ironically, Mehrotra found kitchen to be one of the most admit that the first five years at The Thai Pavilion laid the foundation
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MANISH MEHROTRA
Indian Accent at Pulled Kathal
The Lodhi Hotel Phulka Taco
of my life. I’m where I’m due to the learnings and experiences during OVER THE YEARS, INDIAN
that period. And then Old World Hospitality, which I joined in 2000 ACCENT HAS OFFERED AN
and Indian Accent which opened in 2009, played a major role in my
life. It gave me unlimited opportunities. The free hand I got here INVENTIVE APPROACH
helped me learn while I traversed the world.” TO INDIAN CUISINE
Indian Accent New Delhi is ranked #22 Restaurant in Asia by Baigan Bharta
Asia’s 50 Best Restaurants for 2022 and has been awarded the San Cornet
Pellegrino ‘Best Restaurant in India’ by Asia’s 50 Best Restaurants
for seven consecutive years (2015-2021). It is also the only
restaurant from India included in the ‘World’s 50 Best Restaurants’
list. Not this alone, the restaurant has also been rated as the ‘No.1
Restaurant in India’ by TripAdvisor consistently from 2014-2019.
Recognised by Time Magazine ‘Amongst the World’s 100 Greatest
Places’ and awarded the Number 1 Restaurant in India by Condé
Nast Traveller and Himalayan Sparkling Top Restaurant Awards,
Indian Accent has a second outpost in New York.
Over the years, Indian Accent has offered an inventive
approach to Indian cuisine with the pathbreaking and inventive
menu designed by Chef Manish who has reinterpreted nostalgic
Indian dishes with an openness towards global techniques and
influences. Little wonder then that the Patna-born Mehrotra has
often been named as the most exciting modern Indian chef in
the world.
Sharing his thoughts on how challenging can it be to take
cuisine from a country to an alien land and popularise it, he says, “It
can be quite a task, especially when there is general presumption
that everyone knows Indian cuisine well. On the contrary, the fact is
that apart from a few cities or countries, no one knows much.
However, change is happening with Indian chefs around the world
– Himanshu Saini in Dubai, Gaggan Anand in Bangkok, Vineet
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F&B WORLD
IT IS IMPORTANT FOR
A CHEF TO KNOW
AND THINK WHOM
HE IS COOKING FOR
– GUESTS’ FOOD
PREFERENCES AND
DEMOGRAPHICS
ARE IMPORTANT TOO
Bhatia in the UK and Hari Nayak in the US – reaching out to get me as I’m not a fussy eater,” he adds.
people closer to the real Hindustani khaana. I’m sure the time is New experiments, innovations and learnings are a part
not far when Indian food will be more popular than any other
cuisine in the world.” and parcel of a chef’s life, feels Chef Manish, adding that had he
been not a chef, then for sure “a political journalist”. The creative
Does a chef need to factor in certain dos and don’ts while genius adds that whenever he finishes creating a tasting menu,
creating a menu so that it appeals and suits all palates? “It is he thinks whatever he has learnt has been put on the plate and
extremely important for a chef to know and think whom he is that there will be nothing new next time. “But after a month or so,
cooking for – guests’ food preferences and their demographics. I come up with a new idea or a dish I want to experiment with and
It is not possible that every dish will suit every palate as each one a new tasting menu is ready. For over a decade, this cycle has
is different. However, there is a common word to describe the been repeating,” shares the veteran chef for whom his team is his
cuisine – tasty. As a chef, you should always try to create tasty favourite at Indian Accent. “When it comes to a dish, I love each
food. Though it can be a vague description but in terms of one on the menu. They won’t be on there if they weren’t my
texture, colour and flavour, these should be balanced in a dish favourites,” says Chef Manish who unwinds by watching South
and only then it would suit every palate,” he explains. Indian movies dubbed in Hindi apart from cricket.
Optimistic about the future of the country’s hospitality On what keeps him going, he shares, “My team and
industry as the world is opening up and life returning to normal, guests keep me on my toes at all times. Honestly, there is no
he opines that the next five years will be phenomenal. “A better satisfaction than the happy face of a guest after enjoying
number of young chefs and F&B professionals are entering the your food. Likewise, the team needs to be happy at the end of
industry which augurs well for future. Also, restaurants are each day to start afresh the next morning.” Though there is loads
serving cuisines which they never did and it is a positive sign in the pipeline, says Chef Manish, he is really excited about the
too,” says Chef Manish who loves home-cooked food but launch of Indian Accent Mumbai. “It is going to happen soon and
doesn’t usually cook at home. “I enjoy whatever is served to we are eagerly awaiting it,” he says. n
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TRAVEL
‘RAS AL KHAIMAH IS EMERGING
AS ONE OF THE REGION’S FASTEST
GROWING TOURISM DESTINATION’
ABDULLAH AL ABDOOLI, CHIEF EXECUTIVE OFFICER AT
MARJAN, THE MASTER-DEVELOPER OF FREEHOLD
PROPERTIES IN THE EMIRATE, SPEAKS ON DRIVING
THE DEVELOPMENT OF THEIR FLAGSHIP AL MARJAN ISLAND,
BRINGING INVESTMENTS FROM INDIA
BY BHUVANESH KHANNA
FOR YEARS, one of the seven Emirates that together form the With cities like Dubai and Abu Dhabi driving in more on
United Arab Emirates, Ras Al Khaimah, has been home to Ras Al the business tourism front, Ras Al Khaimah is now being seen
Khaimah Economic Zone (RAKEZ) that connects global investors as UAE’s biggest bet for leisure tourism. Driving this change is
and international markets. It has also been the headquarters of Al Marjan Island, the flagship project of Marjan, ¬where
global ceramics manufacturer, RAK Ceramics and Gulf residential villas, luxurious hotels and an integrated resort by
Pharmaceutical Industries. But what was once an industrial city high-end hotel operator Wynn Resorts are coming up. Al
is slowly getting transformed into a tourism destination. Marjan Island is integral to UAE’s plan to put Ras Al Khaimah
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RAS AL KHAIMAH
on the global map as a leisure tourism destination. MARJAN INVESTS IN MASTER
Topography plays a key role in Ras Al Khaimah’s development, PLANNING & INFRASTRUCTURE
not to forget that it is home to the highest peak in the UAE
apart from unending sandy deserts and pristine white-sand AND THEN SELLS PLOTS TO
beaches, which makes it the perfect getaway for tourists and THIRD PARTY INVESTORS
residents alike.
Island, extends around 4.5 km deep into the Arabian Gulf and
“With the vision of His Highness Sheikh Saud bin Saqr covers an area of around 2.7 million sqm.
Al Qasimi, member of the UAE Supreme Council and Ruler of
Ras Al Khaimah, the Emirate has transformed into a different UNIQUE INTEGRATED RESORT
destination altogether. Marjan invests in master planning and Marjan, RAK Hospitality Holding and Wynn Resorts are working
infrastructure and then sells plots to third party investors, together to develop the first Wynn Resort in the Middle East. The
developers, and institutional funds to build real estate models multi-billion-dollar resort will be a product that will be a game-
including resorts, residential buildings, villas and retail changer not just for Ras Al Khaimah but for the entire region. The
establishments,” explains Al Abdouli. integrated resort will be developed with significant foreign direct
investment by Wynn Resorts. As the largest project of its kind in
“The Emirate is diversified between logistics, real estate, the Emirate’s growing hospitality sector, it will create substantial
free zone, mining, industries, and services with no sector of value for the local economy by accelerating tourism, creating
economy taking more than 20 per cent share of the GDP. This jobs, and energising the growth of related sectors. n
shows that the UAE is a place where people can grow, and
every Emirate complements the other. This is the success
factor of Ras Al Khaimah,” he says.
INVESTMENTS ROLLING IN
Al Abdouli says people from several different nationalities have
started investing in Al Marjan Island, a majority being from
UAE, followed by Indians. “This shows the close ties between
India and the UAE. Indians know the market and believe in the
destination. Today, there is an opportunity to grow this relation
with increased investment opportunities,” he adds.
Marjan is targetting 8,000 hotel keys, 12,000 residential
units and 600 holiday villas on Al Marjan Island. Al Marjan
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TRAVEL
MANSUKH LAMBA, THE
MAN BEHIND EXCLUSIVE
HOMESTAY, BYLOO, GOES
THE EXTRA MILE TO ENSURE
A MEMORABLE STAY
FOR THE GUESTS
CREATING ONCE-IN-A-
LIFETIME EXPERIENCE
BY BULBUL DHAWAN
PICTURE THIS: A group of friends holidaying together in a hotel plunge till the idea of BYLOO swept us into action. Like all start-
wants to unwind in the evening but can’t as their rooms can’t fit in ups, finding the initial capital was the challenge. However, we had
all and there’s no other place elsewhere. They plan their next decided that we wanted to start with our own asset to fully
holiday at a friend’s villa where all of them spend quality time understand the nuances of the business than a rented or leased
together and have their own private spaces as well. This led to the premises as these come with several strings attached, especially
birth of setting up an exclusive homestay business where an for a first time start-up venture,” shares Lamba, adding that the
intimate group of friends or a family could spend special moments two, along with his sister, Kamna, who has a background in luxury
together. “The idea was so exciting that it just couldn’t be held brands and digital marketing, approached his parents and pitched
back and it didn’t take much time for BYLOO (Because You Live the idea, requesting them to become their first angel investors.
Only Once) to take birth,” says Mansukh Lamba, Head Honcho, Kamna is now the Social Media Rockstar in the company. “It
BYLOO. “We hate designations and hierarchies. In fact, that’s wasn’t a simple pitch. After several iterations of the plan, we struck
what we run away from, into the hills,” he explains. a deal,” says Lamba. The idea was simple: Create amazing
experiences with the finest homestay money can buy at the most
As Lamba and his wife, Aditi who is the Chief Happiness scenic locations where one can get away with family or friends for
Officer now, had attended a hotel school and started their careers a truly private and exclusive vacation. And have the entire home at
in the hospitality industry, both were keen on venturing into this disposal during the stay.
sector. “But nothing had struck us with the momentum to take the
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BYLOO
AT DIVYAM, IT IS ALL ABOUT
AN EXPERIENTIAL STAY. WE
DON’T ALLOW INDIVIDUAL
ROOM BOOKINGS
Mansukh Lamba
FIRST VILLA
The first villa, Divyam by BYLOO, is situated in the mountains of
Kumaon and surrounded by a reserve forest on three sides with an
infinity edge deck area having a view of the valley. “We are around
330 km from Delhi on the road to Ramgarh and Mukteshwar. The
property has five luxurious rooms and suites, each of which has a
50-inch smart TV, internet connection and built-in Alexa controls.
What takes the cake, however, is the presence of a built-in fireplace
in every room. Then we have a dedicated entertainment zone with
indoor and outdoor fun activities and a 24x7 tea-coffee lounge
with unlimited servings of small bites,” shares Lamba. An all-
weather jacuzzi, a bonfire area with seating and a private cafe
complete the ensemble of the villa which also offers guided treks
on request.
ENHANCING THE STAY
Speaking about enhancing the experience of guests at the villa,
Lamba explains, “At Divyam, it is all about an experiential stay. We
don’t allow individual room bookings but rent out the entire villa for
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TRAVEL
Kamna Lamba
one party of friends or family for whom we create an exclusive stay
with curated meals, guided treks and excursions, yoga and
meditation and fun-filled evenings.” Every meal at the villa, shares
Lamba, is freshly made after carefully curating the menu keeping in
mind the guest preferences, and the tariff is inclusive of all meals.
Divyam, recognised as one of the finest villas in India by
Make My Trip Homestay Awards in its very first year, has been
getting most of its bookings either through referrals or social media
promotions. “Our largest differentiator is that we personally host
our guests, the true essence of a homestay. From fresh flower
arrangements, supervision and tasting of every meal, checking
minutest details to meeting and chatting with every guest at least
once during the day is mandatory. Personal touch is what helps
Divyam stand out. It is not a home with a caretaker but is a
homestay hosted personally by Aditi and Mansukh,” he shares,
adding that it is a pet-friendly property. “There is a huge demand
for furry friends and we are there to cater to them. With our outdoor
garden and deck area, they are in for a treat once they visit our
property,” reveals Lamba.
FUTURE PLANS
To expand operations, BYLOO is looking for villa owners for
homestay affiliations. “We want to be wherever the sun shines
bright and rain falls soft. For starters, we want to dot the hills and
mountains of Uttarakhand and the shores of Goa with our dreams,”
he avers, adding their next three properties will be coming up in
these two states soon.
Kamna, who manages reservations, marketing and social
media, will soon be shifting base from Gurugram to Goa. “Hence,
it will be our next location outside Uttarakhand where she will
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BYLOO
Aditi Lamba
personally host guests. For now, we are not looking beyond. We On homestay industry’s landscape, Lamba says though the
intend to be a boutique luxury player with limited but best-in-class concept has been around for a long time, what has changed is the
offerings,” Lamba shares. gradual professionalism and addition of upscale and luxury
accommodations that are catching the attention of HNI traveller.
Sharing details on how they evaluate and on-board villa “With more people investing in second and third homes at locations
owners for affiliation, Lamba shares that each property is evaluated closer to Nature and away from the cities, there is a high demand
on a case-to-case basis for its potential. “However, the underlying to manage these when not in use and also get better yields. Today,
factor is its location, approach, build and furnishing quality. We will people are looking at private, exclusive and unique experiences.
make no compromise on the guest experience as we are in the The trend is here to stay with the pandemic being the game-
upper upscale and luxury homestay space. As of now, we are changer. Alternative accommodation space is poised to witness
looking to grow where we can always serve the guests personally exponential growth over the next few years. Big brands entering
and hence, it will be around our existing location. This will ensure into this space is a testament that the future looks bright,” he
that between Aditi and I, one of us is always able to personally observes. n
overlook the stays,” he avers.
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PROPERTY REVIEW
SURREAL,
MAJESTIC
AND OPULENT
OVERLOOKING THE UPPER LAKE, THE TAJ
LAKEFRONT BHOPAL EPITOMISES TRUE LUXURY
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THE TAJ LAKEFRONT BHOPAL
The Presidential Suite
The Lobby The Living Room
BY BHUVANESH KHANNA WITH SAURABH TANKHA
EVEN AS India was witnessing its second wave of the never-heard- “It was a difficult time to leave family and loved ones and
before deadly Covid19 virus, the opening team of one of South travel in empty aircraft or trains to reach Bhopal. Building a strong
Asia’s largest hospitality brand was busy building hope in the team was priority and with the belief that we had to build back
industry by giving final touches to an iconic hotel in the heart of hospitality careers, we hired people from across India who had
India, Madhya Pradesh. Opening a hotel at any time comes with its been furloughed during the pandemic. This has built immense pride
own set of challenges but doing so when the pandemic loomed in service and the brand which is core to us at Taj Lakefront Bhopal.
large was unprecedented. The team was worried but determined to Being part of the Indian Hotels Company Limited (IHCL) family, the
make it happen. And it did when, after countless hours of research, pandemic helped us emerge stronger than ever before,” says
food trials, trainings and detailed snagging, working alongside property General Manager Kanika Hasrat, also the Area Director,
3,000 labourers with a competent core opening and a focussed Uttar Pradesh, Madhya Pradesh and Uttarakhand
project team along with the passion of the owners, Taj Lakefront at IHCL.
Bhopal was launched in October 2021.
I happened to meet the gritty, soft-spoken and congenial
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PROPERTY REVIEW
House of Ming
WE ARE PROUD TO HAVE we have been able to create a space that represents the rich culture
CREATED A SPACE THAT and diversity of Madhya Pradesh. Zardozi embroidery, jaali work,
REPRESENTS THE RICH bagh prints and bell metal craft of Tikamgarh are proudly displayed
CULTURE AND DIVERSITY OF MP across the hotel,” informs Kanika, adding the hotel is home to two
of Taj’s legacy restaurants – Machan and House of Ming. “Both
KANIKA HASRAT these brands have been delighting patrons and guests for more
than 40 years with dishes curated overtime by some of the most
General Manager renowned chefs of the country,” she says.
Kanika during my stay at Taj Lakefront Bhopal, a couple of days With 142 rooms – Deluxe, Luxury, Deluxe Lakeview, Luxury
after the City of Lakes had been almost devastated by heavy rains. Grande and 10 suites – Executive, Luxury and Presidential – the
However, contrary to belief that the city would have come to a property offers spectacular views all around as it is surrounded by
standstill, life seemed normal except for a few uprooted trees en water on three sides. However, guests can have the best views
route the hotel from Raja Bhoj Airport, almost half-an-hour away. from the Infinity Lounge and Bar on the rooftop, ideal for watching
The property exudes ‘Taj-ness’ that the Group has been famous – the sunset while sipping your favourite drink or grooving to the
surreal, majestic and opulent. Overlooking the Upper Lake, the music of some of the most renounced DJs and bands in the country.
structure of this magnificent hotel redefines fine living with its My two-day stay at the hotel, most of it while experiencing rains,
modern interiors and ornate, luxurious finishes. “We are proud that was simply out-of-the-world.
On how do they enhance guest experience, Kanika shares,
“Taj has always been proud of India’s culture and heritage. We set
high standards at all our hotels to ensure each guest experiences
‘Taj-ness’ and has a unique memory of the place to carry home.
Today, luxury is about space, silence, design harmony, carbon
footprint, community impact, staff engagement, food ingredient
sourcing and immersive experiences that bring all these together. At
Taj Lakefront Bhopal, we offer our guests all this and more. We
encourage guest to experience the city while supporting the local
community and building livelihoods.”
I was informed by the Concierge that should I want to
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THE TAJ LAKEFRONT BHOPAL
Infinity Lounge & Bar
experience Van Vihar National Park and Zoo early the next morning, Machan
just 2 km from the hotel, I could cycle down and enjoy an urban
safari while I was briefed about the flora and fauna of the region by unique dining experience like ‘dining under the stars’ or ‘private
a guide and then end it with a picnic breakfast by the lake. I did
exactly so. And what an experience it was. I found Van Vihar to be dining by the pool’ and celebrate every festival with themed-buffets
an ideal example of eco-restoration. Located within city limits, it is a
treasure trove of Nature and wildlife, waiting to be explored by and curated cuisines. “The dining experiences at the hotel include
casual tourists as well as wildlife enthusiasts. In fact, it has the
unique distinction of being a combination of a national park, rescue Machan, the all-day diner which is a multi-cuisine restaurant with a
centre for wildlife, zoological garden as well as a conservation
breeding centre. culinary legacy that has been winning every mood and palate since
Guests wanting to experience food and know the historic 1978; House of Ming which is based on the Yin-Yang concept and
city more can embark on a journey to the streets of old Bhopal with
the help of the Concierge again. Guests are left enchanted with perfectly balances the flavours of Cantonese and Sichuan cuisines;
diverse flavours of local cuisines and stories of the Begums of
Bhopal who ruled the city for over a century. As Bhopal is also Infinity, the high energy bar with mesmerising views of the Upper
known for zardozi embroidery, the hotel offers opportunities to visit
karigars and appreciate this fine art form. Lake and Emperor Lounge where you can enjoy elegantly crafted
The location of the hotel is strategically planned for it to patisserie, exquisite teas and tisanes,” shares Executive Chef Anup
become an epicentre of tourism to Madhya Pradesh, shares Kanika. GuCopnateap.tlTiionhneescsupolianncalyrey for
“Be it exploring the Nature trails at Bandhavgarh National Park, team at the hotel has spent months researching
Satpura National Park or Kahna National Park, an excursion to the
temples of Khajuraho and Ujjain, an exposure to the tribal districts
or getting awestruck at the world heritage sites of Sanchi Stupa and
Bhimbetka, Taj Lakefront Bhopal is perfectly located to suit any
itinerary,” she says.
To cater to guests better, the property innovates and
introduces food festivals regularly as well as provide options of
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PROPERTY REVIEW
Raj Mahal Ballroom
F&B OFFERINGS ENHANCE authentic flavours as well as meeting their expectations based on
GUEST EXPERIENCE AND GIVE their preferences. We have seen the people of Bhopal enjoy our
A COMPLETELY NEW REVENUE speciality restaurants while also looking for the paani puri or
golgappe) on the buffet,” he shares.
OPPORTUNITY TO A HOTEL
Incidentally, before I bid goodbye to the City of Lakes, I had
CHEF ANUP GUPTA the honour of having a plateful of golgappas with legendary
documentary maker, television producer and presenter Siddharth
Executive Chef Kak whom I bumped into the same afternoon in the lobby. He, like
me, was there for work and he was kind enough to accept my
the tribal cuisine of Madhya Pradesh apart from spending some invitation for evening tea and here we were, savouring these
days with the tribes in their local habitat. With the support of the mouthfuls while reminiscing their famous counterparts from Bengali
Tribal Council and MP Tourism, the hotel team hosted a Tribal Food Market in New Delhi as also his iconic TV show of the 90s, Surabhi
Festival which represented five major tribes of the state which which he hosted with the ever-effervescent Renuka Shahane. An
boasts of 55 tribal districts. “With authentic food, celebration of unforgettable show. And an unforgettable property. I promised
indigenous culture and art of the tribes, the festival was a huge myself to return soon as there was loads I had missed experiencing
success. This Tribal Thali is available at our restaurant,” Chef Anup and exploring. Till then…n
informs.
The authors were guests at the hotel
He adds that better F&B offerings do add value to the overall on the invitation of Taj Lakefront, Bhopal
operations of the hotel. “F&B offerings definitely enhance guest
experience and give a completely new revenue opportunity to a TAJ LAKFRONT BHOPAL
hotel. We have a unique responsibility of educating our guests on
Phone: +91 7554370160
General Manager: Kanika Hasrat
Room Rates: Starting at INR 9,000 + taxes
Keys: 142
Location: Link Road No. 3, Prempura,
Bhadbhada Chouraha, Bhopal - 462003.
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GRAND HYATT GURGAON
EXPERIENCING
THE ‘GRAND’ LIFE
THE RECENTLY OPENED GRAND HYATT GURGAON
SEAMLESSLY BLENDS MODERN WITH TRADITIONAL
AND UTILITY WITH ELEGANCE
BY BULBUL DHAWAN
THEY SEEM to be all around. Just everywhere. Following you around the property to us. Grand Hyatt, like its name, stands tall
wherever you go – the lobby, the restaurants, the corridors, the and proud in Gurgaon’s Sector 58, primarily as an offering for the
terrace, the lawns… They even ‘intrude’ the rooms. Well, we are at business traveller. The property has it all – stunning décor, luxurious
one of the most recently opened hotels in Delhi-NCR, Grand Hyatt rooms, high-end F&B offerings and dedicated spaces for events.
in Gurgaon and these ‘followers’ happen to be Musui and Maiya, And binding all of them together are these 800-plus statues of
part alter ego of one of the country’s most significant sculptors Musui and Maiya.
who works in bronze, KS Radhakrishnan, and part fictional
characters through whom he tries to explore the world and share STUNNING DÉCOR
his perceptions. The first impression one gets upon entering this 442-room property
(at present only 230 are operational) is a combination of traditional
“The sculptor apparently knew Musui, a Santhal youth, and modernity. From Kashmiri carpets to patterned floor tiles and
during his student days at Santiniketan. Maiya is his female colonial cabinets to trendy chandeliers and skylights, the lobby
counterpart. Lookalikes divided by gender,” shares Adarsh Nair, and the adjoining Parlour transport guests to a world which seems
Director of Sales, Grand Hyatt who is courteous enough to show
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PROPERTY REVIEW
BAR MUSUI ALLOWS GUESTS
TO ENJOY LIVE MUSIC
ALONG WITH COCKTAILS AND
MOCKTAILS OF THEIR CHOICE
TARUN SETH
General Manager
The Entrance
to be from a different era but with all modern luxuries. Perhaps likely to see the light of the day in the second phase, later next
that’s the world interior designer Tony Chi wanted to depict thorugh year. Once fully functional, the hotel will offer choices among King
Maiya and Musui when he thoughtfully designed the hotel. Rooms, 45 Suites and 55 Service Apartments. “As of now, we
have 207 King Rooms, 19 Grand Suites and four Grand Executive
What strikes most about the décor after a closer look is the Suites,” says Nair, adding the King Rooms have an area of 40 sq
creative use of each and every corner, be it a chaise lounge or a m and are divided into two categories. One with Club Access and
piano study desk. “Adding to this unique aspect is the fact that other without it.
most elements are acquired from the team’s visits to different parts
of the country than having customised products to create the “Each room offers a view of the city through a window wall.
masterpiece that is Grand Hyatt and it is an incredible thing to If you notice minutely, every space in the room has been utilised
witness,” shares Nair. much like the rest of the hotel. It has amenities like a walk-in
closet, a separate shower facility and a powder room with a
LUXURIOUS ROOMS Japanese WC, a cupboard, an additional dresser, a TV, a minibar
The opening of the property got delayed due to the pandemic and and more mirrors than one can count. Guests can choose from
it was only in August this year that it was decided to welcome rooms having a king bed and those with twin beds,” informs Nair.
guests but in a phased manner. The remaining 212 rooms are Once complete, the hotel will offer 27 Grand Suites, 12 Grand
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GRAND HYATT GURGAON
The Lobby
Executive Suites, four Premier Suites, one Chairman Suite and Maison Maiya
one Presidential Suite.
HIGH-END F&B OFFERINGS
Guided by the philosophy – “Chefs serving food, waiters serving
guests” – each distinct food and beverage venue redefines the
essence of authentic hospitality at the property that has three F&B
spaces – the Parlour, Maison Maiya and Bar Musui. While Parlour
is the hotel’s lobby lounge where guests can sit and have meetings
over a curated menu of teas and coffees including signature blends
like Grand Grey and Grand Rose (Green) created specially for the
property, Maison Maiya is Grand Hyatt’s Café Bistro where one
can indulge in choicest of Indian, Western and Asian delicacies.
“Then, there’s Bar Musui which opens at five in the evening
and operates till midnight. It allows guests to enjoy live music
along with cocktails and mocktails of their choice as well as
appetisers such as Szechuan Style Green Beans, Roll Up Paneer
Tikka and Palak Quinoa Shikampuri,” shares Tarun Seth, General
Manager of the hotel, who joins us for the evening.
He adds that they have tried to keep Bar Musui as the place
where people can come and have conversations without being
interrupted by loud music and bright lights. “I’ve been involved in
streamlining a lot of food offerings but with Chef Herwig Knapen
having joined us as the Executive Chef, it will be taken to the next
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PROPERTY REVIEW
Grand Ballroom
Prefunction Area
level,” he says. are set to open in the next phase, he informs.
Executive Chef Herwig Knapen, a Belgian, joined Grand
DEDICATED EVENT SPACES
Hyatt Gurgaon in August. “I’m a very hands-on boss and don’t like Grand Hyatt Gurgaon boasts of the largest event space in Delhi-
sitting in my office while the team works. I’m with them and train NCR spanning over 7,500 sq m for events and meetings. As many
the way I want things to work. I aim to drive innovation here next,” as 15 distinct function rooms are offered by the hotel, including the
says Chef Herwig, adding that also on his ‘to-do’ list is starting Grand Ballroom, which has an area of 702 sq m with a 7 m high
brunch offerings in the open gardens. ceiling along with spacious pre-function area and outdoor
extensions that are ideal for large lifestyle events.
Herwig’s philosophy is simple – chasing perfection. “I do
not believe in being content with what we have, and I don’t let my “The White Hall spaces measure 1,700 sq m each and are
staff get content either. There is always room for improvement, perfect for hosting exhibitions, conferences and the big fat Indian
and it’s by this philosophy that I have been able to make it this far weddings,” Nair shares, adding, “What makes it a great venue is a
and that is how I plan to take the F&B offerings at Grand Hyatt dummy wall which hides the live kitchens so as to allow an event
Gurgaon to new heights,” says the Executive Chef who began as to continue without being disturbed by the sounds of food
a Pastry Chef and has worked with different hotel chains in several preparation but making it readily available in the event room itself
places such as Dubai, Chile, Malaysia, Beijing and Jakarta. as soon as it’s time to binge.” However, the Campus on lower
lobby level is one of the most unique places at Grand Hyatt. It is a
While he trains his team of chefs and servers, the hotel is 1,650 sq m space which includes what the hotel dubs a larger
awaiting the arrival of its Italian chef as the Italian restaurant, Cena
Pranzo; rooftop bar, Plateau and rooftop lounge, Crimson Skye,
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Grand Ballroom GRAND HYATT GURGAON
Cluster
Twin Room
Bar Musui Lower Parlour
with Table Setup
lecture hall and several classrooms for smaller meetings. It also breath-taking settings, abundantly and impeccably delivered,”
has an adjoining food hall, Culina, an all-electrical interactive shares Seth as we take his leave and head back home after a
kitchen with a tandoor, pizza ovens and grills along with stoves, wonderful experience at the property. n
refrigerators and display shelves. The hotel also has Terrace Lawns
spread over 1,550 sq m, where open-air events and parties can be The author was guest at the hotel on
organised. “In the next phase, an elevated event space with an the invitation of Grand Hyatt Gurgaon
external courtyard called Nivasa will come up as will another
ballroom, Villa,” he informs. GRAND HYATT GURGAON
WHAT’S MORE! Phone: +91 0124 5031234
The hotel also offers several recreational and relaxation activities General Manager: Tarun Seth
to its guests, including a library on the lower lobby level, a semi- Room Rates: Starting at INR 16,000 + taxes
private study area with readymade treats for late night work/ study
sessions next to the Parlour, a 24-hour fitness centre along with Keys: 442
steam and sauna facilities and a temperature-controlled infinity Location: Delhi NCR, Archview Drive,
pool. Salus Spa is also set to open soon on the 30th floor. “The Ireo City, Golf Course Extension Road,
hotel exemplifies the ideals of today and the ‘Grand’ vision of
tomorrow and is here to create a spectacular hotel experience in Sector 58, Gurgaon 122102
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ASSOCIATION
A FORUM FOR
CONTINUOUS
LEARNING AND
KNOWLEDGE-SHARING
CLOUD ADOPTION AND MAKING IT ASSET LIGHT IS
THE NEW WAY TO LOOK AT TECHNOLOGY ADOPTION
AND DEPLOYMENT IN HOTELS, SAYS HFTP INDIA
FOUNDING DIRECTOR RAVIN KUMAR JHAALA
BY SAURABH TANKHA
RECOGNISED AS the spokes-group for finance and technology growth within India, with its strategic goals aligning with those
segments of the hospitality industry with an international of the global body. “HFTP India is a 100 per cent non-profit
network of members and stakeholders, Hospitality Financial organisation and our vision to lead and advance the hospitality
and Technology Professionals (HFTP) is a hospitality non-profit finance and technology profession by providing a forum for
association headquartered in Austin, Texas, USA with offices in continuous learning and knowledge-sharing,” shares HFTP
United Kingdom, Netherlands and Dubai. Established in 1952, India Founding Director and Member Ravin Kumar Jhaala. He
HFTP uniquely understands the industry’s pressing issues and adds that the HFTP India chapter is led by Rajesh Chopra,
assists its stakeholders in finding solutions to their challenges President; Shreeharsh Bhandari, Vice President; CA Vishal
more efficiently than any other organisation. HFTP offers expert Thakkar, Treasurer and Dr Vijay Choudhary, Secretary and ably
networks, educational resources, career development supported by HFTP India Advisor and Founding Member
programmes, research, leadership opportunities and Prakash Shukla and HFTP India Advisor Frank Wolfe.
conferences as well as events.
Please share details about HFTP membership procedure
While HFTP Association was granted an Indian business and its benefits.
license on May 20, 2021, the chapter got formally chartered on HFTP provides hospitality financial and technology professionals
June 1, 2021. The organisation provides HFTP a framework for
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HFTP INDIA
with benefits that are tailored to equip individuals with professionals working in hotels, clubs, resorts, casinos and
extraordinary tools and resources that guarantee success. other hospitality companies across the globe.
With a global network of peers, the members can easily find
solutions to challenges in the industry and access a platform of What challenges did hospitality technology
valuable information. HFTP offers membership categories to professionals face during the pandemic period?
professionals that serve as hospitality personnel, consultants, Our industry will go through major transformation with digital,
suppliers and students. Our membership procedure is very cloud, security and data. In my experience as a consultant at
simple. VCNS Global, we foresee that the hotels will not just have
technology professionals but a blend of data and digital
How do you plan to increase your membership base? technology and security professionals. We see following as the
HFTP India Association will be taking up a phase-wise approach top concerns that the hoteliers seek our support to handle:
and build member base in India and the Indinan subcontinent.
Awareness of cyber security and regulations.
Involving professional individuals from hospitality finance and Technology interoperability and understanding of dataset.
technology. Data management.
Security and privacy as an underlying risk.
Offering full-time hospitality students free membership of the Adoption of cloud and digital responsiveness technologies.
Association with all HFTP benefits.
How do you see technology redefining guest experience
Looking at corporate allied sponsorship as a resource to in a hotel?
promote their company to HFTP members and industry An efficient and effective hotel technology must be responsive
and should acknowledge guest requests instantly. Data is new
power and reservation systems are now multichannel connected
with Cloud IVR, CRM, Loyalty and BI. Chat-bot and voice-
enabled booking process tapping the Next Gen guest to use
tech tool as a medium to book rooms. Accepting multichannel
payment options is the need of the hour. Cloud adoption and
making IT asset light is the new way to look at technology
adoption and deployment in hotels.
Please share HFTP India Association’s future plans.
HFTP India Association will be taking small steps to assure
stability and success in the region and deliver value to the
member base. Our focus is to grow membership and build a
community to help each other and the industry. We will be also
focussing on building skills by providing CHAE and CHTP
certification programmes to members and on knowledge series
sessions on finance, USALI, cyber security and data
governance, CAPEX and OPEX and use of technologies in
hospitality. We will also be building strong support systems
with media partners to organise events and participate as
supporting association to industry event and represent finance
and technology focus panel, knowledge session and activities.
Not this alone, we aim to increase the amount of globally
available free online content and increase the recognition of
certifications apart from strengthening our partnerships with
other associations to the benefit of industry professionals. And
last but not the least, we will soon be establishing a mentoring
programme.n
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