FOUR India February - May 2023

Coupé Deluxe Bed by GamFratesi - Aerodynamic & Enveloping Lines inspired by the classic elegance of Sports cars for a wonderfully soft product that exudes comfort.

Coupé Deluxe Bed by GamFratesi - Aerodynamic & Enveloping Lines inspired by the classic elegance of Sports cars for a wonderfully soft product that exudes comfort.

Making the ordinary extraordinary

Individual. Aesthetic. Stunning. Luxdeco brings an unmatched residential design sensibility to the table with in-depth understanding of interiors and luxury because it’s the very DNA of its brand. That’s how it makes the ordinary extraordinary.

nResidential interior design projects

nLuxury bespoke furniture

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Marvel at how Tessera India that was born out of the desire for art, design and architecture along with a passion to curate luxury home solutions is curating classy corners.

archItect MorphogenesIs (ManIt & sonalI rastogI)

Since the 1990s, Manit and Sonali Rastogi’s Morphogenesis is changing the landscape of design and urban planning in India. Read more about the architecture firm here.

tessera IndIa

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Lifestyle Fine Dining

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chef prakash nayak & chef anIsh kuMar froM nIraaMaya retreats

The Celebrated Chefs De Niraamaya take FOUR Magazines to their kitchens to help uncover their culinary secrets!

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chef saverIo sbaraglI

Chef Saverio brings awe-inspiring Michelin star expertise in French fine-dining cuisine with Italian influences in all his culinary treats. Experience his work through our pages.

chef ajay chopra

Chef Ajay Chopra continues to be a pioneer in progressive cuisine, and has changed the way people perceive about cooking as profession with Masterchef India.

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chef nIko roMIto

With no culinary background, Chef Niko from Reale, Italy, quickly crafted a personal cuisine of his own and in just 7 years clinched his first Michelin star!

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luxury layover – the lalIt new delhI | sheraton grand chennaI resort &spa

Experience the two jaw dropping destinations to choose from, whether it’s to celebrate a life event or for a holiday!

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check In – the rItz-carlton, bangalore | jw MarrIott bengaluru prestIge golfshIre resort & spa | MIhIr garh

We help you check-in to the opulent hospitality with this curated list of breathtaking properties!

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alIla fort bIshangarh | bulgarI resort balI | Moksha hIMalaya spa resort | evolve back resorts | aMrIt bhavan rIshIkesh

Find your inner calm, make memories and marvel at the hospitalities of these oh-so-perfect resort destinations!

Travel Property & Investment

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MasterfIre places | InvestMent feature

We bring to you how sophisticatedly designed homes are changing definitions of luxury in India and peek into warm elegance crafted by Masterfire Places in your cosy corners!

Hello, India!

A very Happy New Year to you and your loved ones. Hope you enjoyed the holidays and began 2023 with renewed hope, zest and joy. We are excited to bring you our latest issue of FOUR India. After an overwhelming response to the previous issue, we are humbled and reignited to take you on another journey of gourmet food, luxury travel and sophisticated lifestyle.

In this issue, you will find chic ideas for your home, holiday destinations that will take your breath away, inspiring culinary stories, and much more. As you turn the pages, you will see that our team curated the most intriguing stories and striking visuals that will be much to your delight and interest.

Step into the world of Morphogenesis, the brainchild of Manit and Sonali Rastogi that redefined sustainable design and architecture in India. Be amazed and inspired by the sophisticated collection of Tessera India and Master Fireplaces that will transform your home into a dream space.

Travel with us on a culinary journey across India as we introduce you to master chefs who turned into food scientists and artists with their vision and innovative capabilities. Chef Ajay Chopra gives us an exclusive peek into his signature dishes, and Chefs Prakash Nayak and Anish Kumar reveal their secrets behind the scrumptious menu at Niraamaya Retreats that’s healthy and organic. Read about Chef Niko Romito’s journey from running a family owned restaurant in an Italian village to being a sought-after Michelin star chef, and Chef Saverio Sbaragli enchanting reinventions of beloved global favorites.

You will most certainly find your next vacation idea hidden in this issue! Relaxing and luxurious getaways await you at The Ritz Carlton Bangalore, JW Marriott Prestige Golfshire Resort & Spa, Bulgari Resort Bali and House of Rohet. We also give you a glimpse of the splendid stay offered at The Lalit New Delhi & Chandigarh, Sheraton Grand Chennai Resort & Spa, Bulgari Resort Bali and many more.

We hope you enjoy this issue as much as we enjoyed creating it. Until next time!

Happy reading!

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Lifestyle

A Penchant for Sustainable Design

At Morphogenesis, architecture (and design) is not just a profession; it is a way of life.

Sustainable design might be a buzzword today, but for Morphogenesis, it has been engrained in their DNA since the very beginning of 1996, to be exact. In the early 90s, at the cusp of globalization and a liberalized economy, Manit and Sonali Rastogi gave birth to Morphogenesis, an architecture firm that has gone on to change the landscape of design and urban planning in India. When it was time for them to pick a design philosophy for their architectural practice, they immediately knew that they felt strongly about sustainability in every facet – environmental, social, cultural, and financial. Today the firm specializes in master planning, architecture, interior design, and landscape design across nine practice areas with offices in Delhi, Mumbai, Pune, and Bengaluru. Over the years, Morphogenesis has engaged with the incredible diversity of people, culture, wealth, and the climate in different regions of India, resulting in an ongoing dialogue and investigation into sustainability through passive design, resource optimization and contextual identity.

Having worked across various climates and terrains, the design delivered has always been inspired by the arts & crafts traditions of the region. A valuable learning from the wisdom of the past has been that traditional architecture has always been built sustainably due to a dearth of resources or climatic conditions. Cutting-edge technology and growing awareness of sustainable solutions are giving rise to several structural shifts in architecture. Today architecture, design and urbanism need to be in step with the fleeting trends and rapid evolution. It is this bridge between tradition and modernity where the work of the practice is positioned. Thus, they consider their work ‘the Indian Perspective, in the Global Context’. They have brought this mantra to life with the numerous commercial, residential, and corporate projects they have been associated with, including Surat Diamond Bourse, The British School, New Delhi, and Trump Towers, Gurugram, among others.

Morphogenesis has consistently engaged with the cities they work in, beyond the realm of architectural practice. The firm’s advocacy work on the nullahs of Delhi »

previous page sonali & Manit rastogi by suryan & Dang above pearl academy: The pearl academy, Jaipur is a radical fusion of traditional and contemporary architecture. The institute creates interactive spaces for a creative student body to work in multifunctional zones that blend the indoors with the outdoors seamlessly. by andre Fanthome

Today

« has resulted in policy change. Individual contributions, such as helping to evolve India’s indigenous green rating system GRIHA and panel membership with the Delhi Urban Arts Commission to work on modernizing Delhi’s bylaws, creating an art master plan, and other rejuvenation interventions, are an expression of their commitment to cultural and environmental sustainability. With this in mind, they founded Manthan, a creative platform for the cross-pollination of ideas between various design disciplines to enable an emergent potential for art and craft that will provide creative solutions in both the design and social realms.

At Morphogenesis, design solutions have an emergent quality due to the approach of looking at various questions through the lens of sustainability. Today, the global real estate

sector contributes to over 40% of carbon emissions, caused by the development process and building operations. Thus, builders, architects, urban planners and other stakeholders of the industry have a responsibility to adopt sustainable solutions and innovative business approaches that will begin to reverse this damage. Morphogenesis has always been true to their mission of inducing sustainable solutions in their process without compromising on client needs. They deploy passive strategies by responding to the local climate and ecology and are mindful that projects remain economically viable and globally pertinent. They have successfully created exemplars that consume 70 percent less energy than established green rating benchmarks without incurring additional cost. This has resulted in the formulation of Morphogenesis’ copyrighted design process»

architecture, design and urbanism need to be in step with the fleeting trends and rapid evolution. It is this bridge between tradition and modernity where the work of the practice is positioned.

above surat Diamond bourse, the world’s largest single office building with a built-up area of 633,319 sq.m by Morphogenesis

THE GIOVANNI WAY OF LIFE

Giovanni is rooted in the belief that furniture should be more than just a functional pieces in a room. It is an experience that stimulates positivity and radiates warmth. Each piece of our handcrafted furniture is a work of art, carefully crafted by skilled artisans using traditional techniques passed down through generations. Giovanni's design prowess can be traced back to it's foundations. Focus in all endeavors and attention to detail makes Giovanni a true expression of your stature. We welcome you to the #GiovanniWayOfLife

BOUTIQUE FURNITURE. UPHOLSTERY. INTERIORS.

For appointment, call: +91-9755 11 8823

« S.O.U.L.©2019, an acronym for:

Sustainable: Net zero energy, water, and waste to landfill

Optimized: Carbon neutral and use of local resources

Unique: Tradition, heritage, and culture

Liveable: Resilient communities

Morphogenesis celebrates its diversity and thrives on its high level of cultural breadth to provide that all roundedness and innovation which is a signature of the firm’s work. India is an incredibly diverse country, and the firm strives to build on this diversity. Morphogenesis collaborates with universities across the country to attract talent from varied backgrounds, honing a creative studio always infused with fresh thought. Along with diversity, gender balance in Morphogenesis is exemplary. The firm cultivates a culture that harnesses talent and provides growth opportunities to all, without bias - from

above The Lodsi Community project for Forest essentials- “a prototype for Decentralised industrialisation & off-grid Hill architecture.” image

Credit: Noughts and Crosses LLp LeFT Zydus, ahmedabad: The iconic wall offers protection from the harsh temperatures of the highway. image Credit: Noughts and Crosses LLp rigHT Zydus: Landscaped courts for social engagement image Credit: Noughts and Crosses LLp

working proactively toward challenging stereotypes and reducing gender bias, ensuring safety of female architects working out of hours, to flexibility in working arrangements for new mothers, all unique in the context of architecture practice in India. Also, the gender pay parity gap has been, and is, non–existent at Morphogenesis.

The commitment required is paramount as there is a tremendous responsibility to oneself, the environment and the community at large. It is perhaps this progressive practice philosophy with respect to knowledge, growth, enablement and opportunity, which has made Morphogenesis a workplace of choice. Sonali’s and Manit’s strong leadership and efforts to develop this culture has played a key role in building Morphogenesis into an institution with a shared vision and ethos.

If dreams were corners

If dreams were corners, they’d definitely be curated by Tessera. Tessera India is born out of the desire for art, design and architecture along with a passion to curate luxury home solutions. It embraces art across eras & genres in the surfaces, home and bath segment. With their curated portfolio of brands such as SICIS, Studio Marco Piva, Tessera creates eccentric environments, creating details that can arouse feelings of wonder.

While SICIS is a renowned Italian company that revolutionized the art of Mosaics and now houses unique surfaces, fabrics, lights and furniture. Marco Piva on the other hand, has been pioneering in Vetrite Glass slab such as the one seen below.

The Vetrite glass slab collection seen in this site is designed by Studio Marco Piva inspired by the famous Rorschach test. The collection consists of many handmade graphics using water and tempera, then digitally reworked to create new and evocative interpretations.

Vetrite is the perfect combination of traditional and

modern production processes to obtain a quality coating product that is at the same time highly decorative and extremely versatile.

Each classy corner is painstakingly created by Tessera, which is a joint venture promoted by Kekin Shah, Falgun Shroff and Dhara Shroff who’ve a wide experience in building exemplary projects, entrenched in refined craftsmanship and executed with a strong insistence on ethics and trust.

vetrite sight, the collection designed by studio Marco piva for siCis has been selected for aDi Design index 2022”

beLow LeFT To rigHT, Falgun shroff, Dhara shroff and Kekin shah

1 India

3 Italy

4 Dubai

Reviving Home Cooking

One onion at a time was not his style. Ajay Chopra aimed for the gourmet meal and reserved his seat among the best chefs in India.

From being featured in the top 8 chefs in London in 2008 while working as the executive head chef of Mint Leaf to co-hosting and judging Masterchef India for two consecutive seasons, he has had an elaborate journey. And now, he is a restaurant consultant who has opened a string of successful restaurants across India and the world; from Raipur and Rajkot to Abu Dhabi and the United States.

Meet the internationally renowned chef, Ajay Chopra, as he discusses the nuances of the hospitality industry and his love for Indian and Chinese cuisines. As we begin the conversation, Chef Chopra reminisces about the time when he passed out from Oberoi Center Learning and Development with a post graduate diploma in culinary management, culinary and allied science. “Of the 140 in our batch, only four of us continue to be in the kitchen as chefs. The rest have opted out for various other departments in the hotel industry”, quips Chef Chopra as he narrates the grind a hotel management student goes through. “I did not come up any other way. Every hotel management student has to go through the grind. I am no different. The moment you get into a kitchen after your course, you are put on a counter to chop onions because onions are required in

almost everything. Let’s say in a batch of six people who enter a hotel, five of them would possibly accept the fate that for the next six months, they have to be on the counter peeling onions”, he adds.

He, however, thought differently. “When it came to me, I knew I wasn’t going to keep peeling that bag of onions for the rest of my life. So, I tried to put total quality management (TQM) into practice without really knowing it was a concept. I started moving the onion bag to a more comfortable position so that I save about half a second picking up the onions, and changed my movements to save time. I tried all the tricks and tactics to save time. If I was peeling 5 bags of onions in 8 hours on a particular day, the next day my goal was to get the time down to 7.5 hours, and the corresponding day to bring it down to 7 hours. Within a week, I was peeling 5 bags of onions in 5 hours, which meant I had three hours on me. I would then walk into the kitchen and ask for another task. Surprised and impressed, the chefs would assign another job to me.”, he says.

Chef Chopra describes that his initial years in the hospitality industry were akin to a hurdle race. “I had to cross these hurdles in the beginning, and after three months, I was cooking on the range along with other chefs. For me, »

right Pastelleria, Loco Loca at Empressa hotel , Mumbai

“Of the 140 in our batch, only four of us continue to be in the kitchen as chefs. The rest have opted out for various other departments in the hotel industry”

LEft Moong Dal Barfi

right Chocolate hazelnut crunch pastry

«it was to constantly push my own boundaries.”

Talking about his favorite cuisines, he says, “I love my cuisine (Indian)”, and explained the beauty that lies in the diversity of the Indian cuisine. “Our cuisine is so diverse that from Kashmir to Kanyakumari or from Barmer to Aizwal, we can traverse through the 29 states and each state will have its own cuisine. In fact, our cuisine changes as fast as dialects change. That’s the beauty of it,” states Chopra. “I love to eat Indian food at all times, and I love to eat Chinese food when I am with my wife and children. But at the same time, I don’t limit myself to trying out different cuisines and neither does my family. I am blessed with a great family who loves to try new cuisines’’, he quips.

He went on to explain that he operates with two palates. “The second cuisine I would go to is Chinese. I operate with two palates, Indian and Chinese. So, when I prepare a menu, I operate with these two palates and think from the perspective of what the people like and desire.”, says Chef Chopra.

Chopra is candid in admitting that his go-to food would be Chinese. “I can eat Chinese food all seven days,” quipped

Chef Chopra as he debunks the theory of Chinese food being bland. “The concept of Chinese food being bland is subjective. It is very similar to the fact that what could be spicy for someone else might not be spicy for you and me. For example, the spiciness of Kolhapur cuisine can be very different from the spiciness of home-cooked food. Similarly, a pasta that has got garlic, olive oil, oregano, etc. is not bland, it’s got flavor.”

He goes on to describe the intricacies of the Chinese cuisine and said, “Chinese food is so intricate and wellbalanced; the flavors of the chicken or meat broth blending with the veggies is unique and intriguing.”

Chopra also gives us a rather interesting take on the evolution of food and states that food takes its own form and culture as it travels. “Let’s take the example of ragda pattice, a popular street food delicacy, especially in Mumbai, made of mashed potato patties and pea sauce. What is ragda? Ragda is nothing but vatana or dried white peas. And look at the history of vatana and its travel,” states Chef Chopra. “It’s mostly vendors from Uttar Pradesh who sell Ragda Pattice at the beach side stalls in Mumbai. It is important»

right Arhar ki galawat, berry compote and parmesan crisp

«to understand that the dish comes from the traditional dish of Ghugni, home to Uttar Pradesh. But if you look at Ghugni, it is actually consumed more in Bihar and Kolkata. In Kolkata, Ghugni is made from peas, while the same dish is made from black gram in Bihar, and now it has reached the streets of Mumbai as Ragda Pattice.” he adds.

He now goes on to explain the origins of kadhai chicken, a spicy chicken dish that is notably made in North India and Pakistan. “The kadhai chicken that we eat is not kadhai chicken anymore. Cooking in a kadhai or wok was traditionally associated with home cooking. At home, we used stainless steel or iron pots and woks. Rice used to be made in a patila, milk used to be boiled in a baghoda, and the kadhai was used to make both dry and gravy dishes. If you go to Pakistan, you will see a number of restaurants still using traditional kadhais to make this epic dish – the fresh chicken and kadhai masala made from crushed tomatoes, green chillies, and Indian spices blend perfectly and create flavors that eternalize the distinct flavor of this dish. That’s the beauty of cuisine, how it originated and how it is transpiring at the moment.”

When asked about his future plans, he says pragmatically, “I have stopped thinking about it. Five years ago, I did not think I would get into consulting. Eight years ago, I didn’t know I would be helping build restaurants from scratch, deciding their menus and getting them up and running. For me, life has been about taking one step at a time. I don’t know what the next five years are going to bring to me. What I know is today I will give my best, and tomorrow also I will give my best. My simple rule is whatever you do, do it in the best possible manner.”

As we near the end of our conversation, we ask him about the chefs who inspire him. “I have never worked with Chef Gordon Ramsay, I met him at this tasting festival known as the Taste of London. I went up to him and introduced myself. That’s about it. But I did meet his protégé Angela Hartnett. I met the legendary Marco Pierre White and shook hands with him. Would love to have the honor of dining with him someday. One chef who I admire is Gaggan Anand. He runs a modern Indian gourmet restaurant in Bangkok. I want to cook with Gaggan because the way he thinks is powerful,” concludes Chef Chopra.

PrEvious PAgE tandoori soya chaap right Chawri bazaar Croquette, inspired by aloo tikki of chawri bazaar in old Delhi

The Wellness Cuisine Wizards!

When we stumbled upon the culinary extraordinaire from the kitchens of the Niraamaya Wellness Retreats while experiencing their hospitality, we decided to take their kitchen tour!

FOUR Magazine does a tête-à-tête with the celebrated chefs of Niraamaya Retreats, Chef Prakash Nayak and Chef Anish Kumar to find out what is cooking and how!

Photogra P hy by niraamaya retreats

As the world eats more mindfully, conscious of their health and food miles, local, seasonal cuisines are increasingly becoming crucial. With greater research going into unearthing traditional recipes and incorporating them into menus, the best hotels and resorts are showing the way to a healthier lifestyle.

What a delight it is for the wellness seeking vacationers, who expect to experience a wellness centre but as a bonus, discover a gastronomic haven in it too! That is exactly happened to us. While holidaying at Niraamaya Retreats Surya Samudra, Kovalam, Team FOUR Magazine realised that along with the wellness treatments in their retreats, the chefs of Niraamaya are cooking up a storm in their kitchens too!

We were intrigued! Chef Prakash Nayak, the Group Executive Chef and Chef Anish Kumar, the Cluster Executive Chef, walked the talk with us through the kitchens of Niraamaya, while clarifying why they call themselves a retreat and not just a resort.

A global nomad, Chef Prakash Nayak who is the Group Executive Chef of Niraamaya Retreats is anchored to run their kitchens since 2010. He brings with him a wealth of knowledge in International Cuisine and Artisanal Cheese Making. Chef Prakash says, “I have spent the last five years researching and adding my own unique flair to traditional Kerala recipes that have been passed down through generations.” He creates bespoke menus for guests and

has put together the Niraamaya cooking school which has a large guest following. His Travancore Fish Curry satiated our hearts! This traditional recipe was by far the best we have had in any five star properties in Southern India. His team also made the best chicken Satay our team has ever tasted with homegrown galangal and other herbs. He insists that the freshness of the garden herbs and spices is what makes their food stand out.

Chef Anish Kumar, who was recently appointed as the Cluster Executive Chef at Niraamaya Retreats, manages the retreats and private residences in Kumarakom, Athirappilly, Chikmagalur and Thekkady. Chef Anish is a connoisseur in the culinary field because of his wealth of knowledge, especially in International, Pan-Asian and Indian cuisine with 15-plus years of hands-on experience in hospitality. His flair for being creative translates into his expertise in fusion cooking and innovative food presentations. His energy to add all his international experiences to the tables of Niraamaya is infectious!

“Our menu at our three properties in Kerala highlights locally sourced ingredients and changes depending on the location. You won’t find the same dishes across our retreats. We avoid serving luxury items such as lamb chop, foie gras, and caviar. Our main focus is on showcasing the region’s cuisine using the freshest and daily available ingredients.”

The chef explains that to differentiate their menu from other hotels, “we use the same ingredients but prepare them differently”. »

Previous Page Chef anish Kumar(L) and Chef Prakash nayak(r) Left Cooking Class at Kovalam

“Niraamaya retreats have their own gardens, where we grow an array of medicinal herbs and vegetables. We understand the value of great produce and take this forward to the dishes that we craft and bring luxury and nature to the same table by adopting the farm-to-table concept.”

Left Kozhuva Porichathu right Crab meat rasam

« Co N gr Atul Atio N s for bei N g N ot o N ly the best s PA, but AN A m A zi N g C uli NA ry desti NAtio N. you h Ave su C h A wholesome me N u. t here’s somethi N g for everyo N e! h ow do you seleC t your dishes for the me N u?

Chefs De Niraamaya: Thank you, we’re immensely grateful for the recognition. At Niraamaya, we operate on the philosophy of ‘Relax, Rejuvenate, Rejoice’ and take into consideration a guest’s well-being from a holistic perspective – physical, mental and nutritional. This leads us to keep wellness and culture at the forefront while designing the menus. Our vision is to cultivate and foster the best culinary operations, raise dining standards, boost quality and efficiency, and ultimately customer satisfaction.

k ee P i N g i N mi N d the guests from vA ried bAC kgrou N ds, how do you bA l ANC e betwee N he A lthy food (si NC e it’s A well N ess desti NAtio N) AN d regul A r C uli NA ry tre Ats?

Chef Anish: With wellness garnering more attention, guests are starting to opt for dishes that are nutrient-dense with sustainably sourced ingredients, which is exactly what we deliver. People are now aware of the indigenous produce around them and look to diversify the food that they consume. Our job is to simply work with these incredible ingredients and give them the respect that they deserve, the resulting dish is one that is jam-packed with flavour and nutrients. The world is moving towards eating more sustainably and looking at their neighborhood for ingredients and recipes. Niraamaya Retreats have curated a menu that mines the local culinary heritage to come up with menus that blend

innovative with experimental. Look out for my inventive Kerala tapas!

mAN y of the i N gredie N ts th At you use i N your food A re grow N i N the resort. you told us th At the gA l AN g A l used i N the Chi C ke N sAtAy wA s grow N i N Nir AA m AyA r etre Ats, kovA l A m itself. t ell us more A bout th At?

Chef Prakash: Yes, our retreats have their own gardens, where we grow an array of medicinal herbs and vegetables. We understand the value of great produce and take this forward to the dishes that we craft and bring luxury and nature to the same table by adopting the farm-to-table concept. The best and freshest ingredients need not be expensive or hard to source, they just need to be nurtured, cared for and cooked with passion.

h ow C h A lle N gi N g CAN it get for A C hef to kee P u P with the origi NA l fl Avours of the iN di AN C uisi N e whe N he is worki N g At AN e N viro N me N t where P eo P le Come for well N ess? As i N, how do you m ANAge if they A sk for oil-free biriyAN i or oil free t r AvANCore k i N g f ish Curry?

Chefs De Niraamaya: The culinary customs are an inherent part of our culture; so, when you understand and respect this concept, everything becomes clearer, and you cultivate food that nourishes the body and is also lip-smacking delicious. The food choices on our wellness menu are low in sodium, added sugars and unhealthy fats and are crafted to incorporate ingredients that are immunity-boosting all »

right mussels

#TakeASip into the fascinating world of cocktails with Bartisans

Poets have long talked about being drunk on life and think about it, any celebration, big or small, significant, or just another day, there’s most probably a cocktail glass in your hand, raising a toast to loved ones, to life or manifesting good times. Those rhythmic sips between conversations, while humming a tune, in between food & conversations on the dinner table. A cocktail is the most befitting mix of all things that make life worth celebrating in so many big and small ways. It’s like holding a fab mix of life in a glass.

Bartisans is a charming story that unfolded in the Mascarenhas household. Just another evening of cocktails & conversations, Jovita & Carl, doting parents, trying out their son Jordan’s latest cocktail experiments. Jordan, a trained mixologist, was back home in the summer of 2020 from his internship at the Grosvenor House Dubai. What came next, was the idea of delivering DIY cocktail kits to other cocktail enthusiasts in the luxury of their homes. After all, not everyone has a trained mixologist at home to mix merry cocktails as and when!

Bartisans is an artisanal, handcrafted range of relatively lower-calorie cocktail mixers. The combinations are developed in-house, curated as an ode to life experiences that make life a collection of celebrations - a vacation in

goa, house parties with friends, that romantic first date, the perfect Christmas eve. Having Bartisans is like pouring happy moments into your glass.

Each Bartisans mixer is 100% handcrafted with only real ingredients. Each bottle makes 4 drinks, perfect for sharing! These mixers give you an elevated cocktail experience at home. Bartisans also offers curated gift boxes. So, whether you’re the host striving for the best for your guests or a guest looking for the perfect gift for the host, Bartisans is for you! You can place your orders on Bartisans.in/collections/all. Use code BartisansFour for an exclusive discount on your order.

Exploring, experimenting, and experiencing cocktails have never been easier! Just #TakeASip of Bartisans cocktails. Cheers!

Every drink is made up of good times shared with friends & family, sweet memories, and a dash of Bartisans.

« while achieving sustainable gastronomy and preserving the cultural heritage of the dish.

i P erso NA lly would go g A-g A A bout your sAtAy C hi C ke N AN d P e AN ut C hut N ey, t r AvANCore k i N g f ish Curry AN d the se A food P l Atter. b ut whi C h dish do you thi N k is your sig NAture dish AN d thus, the best i N the me N u?

Chefs De Niraamaya: Food is an essential part of igniting your inner vitality, so we pour love into every dish we make. Our Satay Chicken and Travancore fish curry is definitely something to write home about but besides this, we have an exquisite selection of mouth-watering meals that are as satisfying and delicious as it is nutritious. For instance, our Jackfruit cheesecake, Grilled prawns ‘koong’ on lemongrass, Mahi-Mahi ‘Haw Mok’ and Drumsticks soup are just as worthy of the hype.

w h At is the seC ret of Nir AA m AyA’s kitC he N, food P rese N tAtio N s AN d C hefs stAN di N g out from the others i N this dom A i N?

Chefs De Niraamaya: The landscape; our skills are rooted in the strong culinary traditions and the dishes are fashioned around the locality and its customs. Our approach to cooking

is to make simple and uncluttered dishes, with a focus on bold flavours and attractive presentation. The menu here remains unmatched because we take great pleasure in working with indigenous ingredients and promoting local cuisine, while also adding our own unique touch. Additionally, we produce our own ghee and virgin coconut oil, and prioritize wellness in all aspects of our menu, including the minibar offering healthy snacks and drinks.

you work thoroughly to P romote k er A l A

C uisi N e i N A ll your resorts. t ell us more A bout th At?

Chefs De Niraamaya: Niraamaya Retreats has been the custodian of traditional regional gastronomy of Kerala, and we take pleasure in offering a taste of this slice of heaven particularly catering to those global food connoisseurs who appreciate authentic flavours on their world travels. These timeless regional recipes have been passed through many generations. Our culinary team believes in bringing a unique and sophisticated epicurean experience to the table, remastering ancient Indian traditions to create unmatched dining gems. When you are visiting the retreats, we recommend you take out time to learn more about local ingredients and how they are used to make the food not just tastier but also help in improve well-being.

Left Cabbage thoran right banana flower thoran

trAvANCore kiNg fish Curry (makes one portion)

ingredients

Turmeric powder ½ tsp

Black Peppercorn ½ tbsp

Chilli Powder 1tbsp

Coriander Powder ½ tbsp

Green chilli - Julienne 4 nos

Coconut ½ no

Coconut oil 25ml

Mustard seeds ¼ tsp

Dry Red Chilli -Whole 2 nos

Curry leaves 5 to 6 nos

Ginger - Julienne 1 tbsp

Garlic - Julienne 1 tbsp

Onion sliced 1 no

Drumstick - 4 cm pieces 5 nos

Tomato -Sliced 1no

Tamarind pulp 4 tbsp

Kingfish Fillet -Cubed 180 g

Salt to taste

method:

In a blender make a smooth paste with the following ingredients: turmeric powder, black pepper, chilli powder, coriander powder, two green chillies, grated coconut and keep this coconut paste aside.

In a thick bottomed pan, heat the coconut oil and add mustard seeds and allow them to crackle. Then add split red chilli, curry leaves, ginger, garlic, remaining green chillies, sliced, onions, Stir until the onions turn light golden brown, and then add the sliced tomato and drumstick. Now add the coconut paste, stir, add salt and tamarind pulp and let it boil for five minutes.

Lastly, add the cubed King fish and simmer for about five minutes. Check the seasoning before you take it off the heat.

above travncore fish Curry right mango moousse

MAKING THE ORDINARY EXTRAORDINARY

With the revere and triumph that Italian chef Niko Romito has garnerd over the last two decades, it may come as a surprise that he’s a self-taught cook. Passionate about translating the pure beauty of ingredients through his cuisine, he’s mastered showcasing simplicity with hidden complexity — an idea that he puts forward in each of his projects, whether at three-Michelin-starred Reale, his several Il Ristorante –Niko Romito outposts globally or his culinary school, Accademia Niko Romito.

Photogra P hy by a ndrea Straccini

Although Abruzzo-born Niko Romito never had any formal chef education or training, his fervour for the culinary arts has always been in his DNA. His father owned a pastry shop, which was subsequently transformed into a trattoria, and Niko has fond memories of his youth imbued with the fragrances and flavours of traditional Italian cuisine. And it’s this heritage of Abruzzo gastronomic culture that has remained a significant source of inspiration for Niko throughout his twenty-plus-year career, especially since he took over the running of the family restaurant with his sister Cristiana.

“Restaurant Reale used to be our family restaurant in Rivisondoli (Abruzzo), serving local comfort food. I started running it with Cristiana in 2000 when my father died. At that time, I had no experience and no culinary education, but it quickly became my deepest passion. In the beginning, I was mainly working on Abruzzo traditional recipes, with new attention to the cooking techniques that allowed me to enhance the single ingredients. We often think that traditional dishes are immutable, but I’ve always believed that they have to evolve together with our culture and knowledge. At that time, Cristiana was also new in the business, but she took a sommelier and service diploma and soon developed her own idea of hospitality and dining service.

“Over the years, the intense research on raw materials and transformation techniques got deeper, and so did my creativity. Abruzzo soon became a source of inspiration

in a broader sense. I still use local products, but I moved on from traditional recipes. I found my own gastronomic language and identity without the influences of a ‘maestro’ or any prior theoretical knowledge. Being a self-taught chef required more sacrifices and determination, but it also gave me much more freedom of thought. In 2007 we got the first Michelin star; in 2009, the second one; and in 2011, we decided to relocate Reale from Rivisondoli to Casadonna, a sixteenth-century former monastery in Castel di Sangro, Italy. Here we could entirely express our idea of beauty, from the cuisine to the furniture, in a harmonious and consistent way. We created an important culinary hub that includes the restaurant, a vocational culinary school (Accademia Niko Romito), a boutique hotel and an experimental vineyard.

“Since 2014, we have had three Michelin stars, and our cuisine has never stopped evolving from there. Today the kitchen of Reale is a centre of creativity, the research hub where all my other projects also take form.

“My cuisine is based on relentless research on raw materials and transformation techniques to get to the inner flavours and textures of the ingredient. It is essential, pure, and apparently simple, but the flavours are always intense and defined. I conceive purity as the ultimate synthesis and in-depth perception of taste. It is the most difficult thing to achieve because it means condensing something very complex in a clear and beautiful form, eliminating what is unnecessary.

“I particularly love to ennoble common products — such as an onion or a carrot — by transforming them into »

left niko romito’s three-Michelin-starred restaurant reale is located at casadonna, a former sixteenth-century monastery located in the national Park of abruzzo, lazio and Molise.

“I conceive purity as the ultimate synthesis and in-depth perception of taste. It is the most difficult thing to achieve because it means condensing something very complex in a clear and beautiful form, eliminating what is unnecessary.”

left beetroot, concord grapes and rocket.

right gianni Sinesi, the head Sommelier of reale’s wine cellar.

« something extraordinary but still simple. I always compose my dishes with very few ingredients but in a multitude of different forms. It’s what I call ‘vertical complexity’: from one ingredient with many different preparations, I put many layers on top of one another. Each layer distils one of the facets of the ingredient’s flavour, and all the layers together magnify that product, revealing an unexpected complexity and depth. I see my cuisine as a lens that allows one to view the raw material in it in a clearer way, also perceiving small details that you couldn’t notice before. It can sound difficult to understand, but when you eat at Reale, you can easily get what I mean. Let’s take Carrot: it’s ‘just’ carrot, but there are thin slices of carrots marinated in their extract, a purée of steamed and grilled carrots, an infused fermented juice and a thick carrot sauce. You immediately recognise the taste of the well-known vegetable, but you also discover flavours that you would never expect. I work a lot on the textures as well, a key to the perception of taste, and I like to build a ‘dynamic equilibrium’ in my dishes, which means that you can find the perfect balance bite after bite.”

Constantly amazed by what surprising tastes and textures can be achieved with the humble vegetable, Niko has pivoted to making vegetables the hero of his cuisine at Reale. It’s the challenge of creating something spectacular with this natural produce, bringing out its most inherent flavour through complex techniques while communicating its immense gastronomic worth, that continues to motivate the chef to reach new heights with plant-based dishes. Over and above this, vegetables are the more sustainable

choice, and Niko hopes to revolutionise the culinary industry to move more towards focusing on transforming common ingredients into something exceptional instead of relying on frivolous theatrics and lavish products.

“Since March 2022, our tasting menu has been entirely dedicated to vegetables, while we still offer a few meat and fish dishes à la carte. It is not a sudden change but a natural evolution. I’ve always been challenged by transforming vegetables because they require greater creative effort and millimetric precision. Today I’ve reached the maturity and the knowledge to create fourteen-course tasting menus based only on vegetables that express my cooking philosophy very clearly. We did a lot of research on juice extractions to obtain new vegetable sauces and broths, and we’ve been particularly surprised by what we could get from the salads and leaves, like the broccoli leaf, radicchio, and endive. They can bring a very interesting complexity of taste to a dish. This approach to vegetables is also changing my approach to meat and fish; I give deeper attention to transforming them. In the future, I might reintroduce a few fish or meat elements in the tasting menu, but vegetables will be predominant. At this stage, it was important to transmit a strong message with this vegetable journey.

“I hope to communicate a new, clear and strong message to my guests and to the young chefs that follow me. My aim is not simply to create good dishes; I want to transmit a different approach to the raw material. With the plant-based tasting menu, my aim is to prove that a vegetable can be as interesting as meat or even more. I want people to be aware »

right ravioli with sheep’s ricotta and water.

« of the huge value hidden in common ingredients. Thanks to their creativity and their technical knowledge, chefs can transform something simple and ordinary into something unique and extraordinary. The point is not to use precious ingredients or to surprise the guests with special effects. We need simplicity and concreteness. I think that this is how the fine-dining industry should evolve for the better, with more content and less show.”

Taking these rudimentary ingredients and producing something remarkable with them takes an enormous amount of research, testing and development – and it’s this creative process that Niko really relishes. Using locally sourced produce, he lets the raw product guide the dish, working tirelessly until he’s happy with the end result.

“I mainly use local ingredients, especially for vegetables. Abruzzo offers amazing biodiversity. I recently started working with a greengrocer in Chieti (Abruzzo), Alessandro La Valle. He’s really passionate and has huge knowledge about vegetables; he knows everything, on every possible variety, and he sources the very best fruits and vegetables. Some of our dishes wouldn’t probably be the same without his products.

“When I start working on something new, I get almost obsessed, and I try to explore the subject as far as I can. I can’t get distracted until I get to a deeper understanding and I have something new to tell. My inspiration is the raw material itself and its potential: when I create a new dish, I never decide whether it will end up as an entrée or a dessert: it’s the work on the ingredient that leads me.”

This idea of honouring the product is something that Niko aims to put forward in each of his concepts — and he wants to be able to foster this from the ground up, which is why this notion is integral in the teachings at his culinary school. In addition to this, what makes Accademia Niko Romito a true passion project for the chef is the reason why he launched it in the first place: because he had to struggle as a self-taught chef, he wanted to open his own ideal school that would assist young, creative minds to pursue their dreams while finding the answers to new questions in the gastronomic landscape.

“Since 2012, I have had a vocational culinary academy (Accademia Niko Romito) with a training restaurant open to the public, and we are now working on the Campus, which is going to be a hub of applied research for the future actors of the food industry, with a special focus on collective catering. With the Accademia, I want to transmit the values defining my cooking philosophy and my vision of a contemporary cuisine: the respect for the ingredient, the idea of simplicity with a hidden complexity, the work on taste and textures, and the importance of territory and personal identity. We teach the tradition whilst using the most advanced technologies to get the best from the raw materials. The school programme lasts one year: five months at school, one month in the school’s training restaurant and another six months of internship in one of our restaurants. As I mentioned, I’m now working on the Campus, which will be an interdisciplinary research and development centre in collaboration with universities and industrial partners. It will bring scientists, cooks and industrialists together to design »

left casadonna’s six-hectare estate is also home to an experimental vineyard. right roasted endive.

« a sustainable future for the food industry. I strongly believe that today, education is the greatest form of sustainability.”

Over and above the Accademia, Niko has various projects he spearheads in Italy and beyond. Even though each of these concepts is unique, they are all linked by a golden thread: each abides by Niko’s unwavering culinary philosophy that puts innovation and quality at the forefront.

“I have two Spazio bistros in Rome and Milan, where the intuitions and techniques developed at Reale restaurant are reinterpreted to set a more familiar tone. I developed the format Alt, a café, deli and casual diner, and the brand Bomba, based on a traditional pastry reinvented in a lighter version, both sweet and savoury. I have the Laboratorio — our bakery and pastry lab in Castel di Sangro — and its new flagship store in Milan. We are doing constant research on bread and leavened products, but also on jams, juices and biscuits. The last product we created for the flagship store is a bread that can be stored in the fridge for one month and easily regenerated in the oven, thanks to a very innovative preservation technique under a modified atmosphere.

“The collaboration with Bulgari is a beautiful project that gave me the opportunity to bring my idea of Italian cuisine worldwide. The first Il Ristorante – Niko Romito opened in the Bulgari Hotel, Beijing in 2017; today, we are also present in Dubai, Milan, Shanghai and Paris. In 2023, we’ll open in Tokyo and Rome.

“I wanted a cuisine able to express the essential values of Italian gastronomic identity together with my criteria of purity, synthesis and lightness. The starting point

consists of traditional recipes from all over the country; the endpoint is meant to be a philologically punctual yet updated reinterpretation of our heritage, one that is streamlined and essential. The cuisine of Il Ristorante – Niko Romito is different from that of Reale, it’s more driven by tradition, more ‘comfort’, but they share the same values of essence and pureness of taste, the same idea of simplicity and elegance.

“Even if these culinary concepts are very different from each other, there’s a strong coherence among all of them. They are all rooted in the haute cuisine of Reale and are driven by my values: research, innovation, quality and health. That’s why I never think of myself as an ‘entrepreneur’ but always as a chef and a researcher.

“I would like fine dining to look for more substance, soul and authenticity, with less show and less ego. We have to keep in mind that haute cuisine has a strong impact on the whole food industry and on consumers’ choices. We can’t accept any more endless tasting menus with pointless complications whose only goal is to show the chef’s skills. We have to transform sustainable products by thinking about the nutritional balance of our menus. It requires a greater effort of creativity under constraints, but through our example, we should spread nutritional and environmental education.”

With this in mind, Niko Romito is leading a revolution in the food industry that will secure its future for generations to come. He’s a role model for both newcomers and those who have already been in the culinary circuit for decades, shining a new light on gastronomy that puts authenticity, the pursuit of knowledge and respect for produce front and centre.

right caramelised crêpe with custard and clementines.

The h eigh T of h au T e Cuisine

Set in the architectural marvel that is the Burj Al Arab, Michelin-starred Al Muntaha more than lives up to the prestige of this iconic address. Helmed by acclaimed chef Saverio Sbaragli, guests can expect elevated French and Italian cuisine, all accented by spellbinding views of Dubai’s skyline.

Saverio S Baragli

Born and raised in Tuscany, chef Saverio Sbaragli’s understanding and appreciation for Italian cuisine have always been inherent. His grandmother, in particular, nurtured his passion for cooking from a young age — when he returned from school every day, he would always find her in the kitchen preparing meals for his family. He even told his matriarch that one day, he wanted to grow up to be just like her and cook for people to make a living.

“I would come back home to my grandmother, who would spend a lot of her time in the kitchen, experimenting with different recipes and preparing food for a large number of people at home. She has always been my source of inspiration. Learning her recipes and being able to implement her tips and tricks in my kitchen is one of the things I love doing most.”

His love for food, paired with his need to earn some extra pocket money as a scholar, led him to take up a position as a waiter in a local restaurant during the summer holidays. However, he soon realised that the service industry wasn’t the place for him; he wanted to be behind the stoves cooking the recipes his nonna had taught him and asked to be transferred to the kitchen.

After leaving high school, Sbaragli enrolled in culinary school, and post-graduation, he honed his skills in some of his home city’s hotels and restaurants. However, his

professional career truly kicked off when he moved to the birthplace of haute cuisine, France, where he spent time learning from the country’s gastronomic greats, including Alain Ducasse, Alain Passard and Christian Morisset. Working in Michelin-starred kitchens under these master chefs allowed Sbaragli to sharpen his technical knowledge while giving him the confidence and credibility to facilitate his growth in the industry.

“I started my career in France, where I had the privilege to be trained under Michelin-starred chefs Alain Ducasse and Alain Passard. Here, I developed my knowledge and skills in French cooking and learnt the importance of sauces and consommés. Later, I returned to Italy to bring my skills and experience to Enoteca Pinchiorri in Florence. In 2012, I moved to Switzerland and worked at Il Lago, Four Seasons Hotel des Bergues Geneva, where I was awarded my first Michelin star. In 2018, I took up the role of Head Chef at Tosca, located in the heart of Geneva, and received my second Michelin star. My next step was to take up the position of Head Chef at Al Muntaha, where I showcase French fine-dining cuisine with Italian influences. Reinterpreting classic dishes, I am proud to serve one of Dubai’s most exquisite culinary experiences today.”

With Al Muntaha’s latest string of awards from the world’s most respected food guides, Saverio’s description of the cuisine at his restaurant could not be more accurate. »

LEft Located on the 27th floor of the burj al arab, al Muntaha offers panoramic views of Dubai.

Saverio S Baragli

« From the Michelin Guide to Gualt&Millau, there is a unanimous consensus that Al Muntaha’s dining offering is one of the best in Dubai, which makes Saverio very proud indeed.

“Al Muntaha received three toques in the first Gault&Millau UAE Guide 2022, the highest awarded in the United Arab Emirates. We also received one Michelin star in the inaugural Michelin Guide Dubai 2022. This is a mark of excellence that Al Muntaha always strives to achieve. This is an exceptionally proud moment for all of us at Al Muntaha. Even though Dubai has a challenging and competitive culinary scene, my team’s dedication to consistently deliver an exceptional dining experience keeps our guests coming back and has led to this moment.”

Working with the utmost passion and power, Sbaragli and his brigade deliver a gastronomic experience that is second to none in the city. The food is prepared with skill, the ingredients are of the highest quality, and the service is nothing short of impeccable. Not to mention the aweinspiring venue, which sits on the 27th floor of what is regarded as one of the world’s most beautiful hotels: the Burj Al Arab Jumeirah. A 321-metre-high architectural marvel, the building is shaped like the sail of a ship and exudes luxury from every curve and corner. All these elements together put Al Muntaha a cut above the rest and ensure that diners are treated to a unique gustatory journey that surprises and delights at every turn.

“Every guest who comes to Al Muntaha is special to us. We want guests to be delighted and elated when they leave because they were invited to enjoy a unique culinary experience shared with people dear to them. Dining on the 27th floor of Dubai’s most iconic Burj Al Arab Jumeirah already guarantees to leave a lasting memory.”

Further adding to the restaurant’s allure, the interiors are equally as impressive as the cuisine. Enveloping guests in a cocoon of elegance, the space is lacquered in shades of light greens and blues, which mirror the ocean view beyond. Crisp white tablecloths set the tone for a sophisticated soirée, while hand-blown glassware adorning the tables brings a touch of artistic intrigue. Even the music adds a sophisticated note, with soft tunes of house pop with modern covers of French songs, such as those from the legendary Édith Piaf, filling the air. Everything from the décor to the food and the views adds to the restaurant’s narrative, creating a memorable dining experience that entices all the senses.

“Al Muntaha is a one-of-a-kind dining experience for our guests with a stunning view of Dubai. The atmosphere of the restaurant is inviting and private. We rely on the expertise of Italian and French manufacturers [for our tableware]. The Catena Blu chinaware set by Richard Ginori is the perfect match for our sea-view restaurant; sophisticated and elegant, the chain decoration is a sublime emblem of modern geometry. We also work with knifemakers such »

PrEvIoUs sPrEaD salmon trout, yogurt and Escabèche.

rIght the new bottoni terra E Mare features bottoni pasta filled with king crab and duck foie gras, served with truffle and a shiitake mushroom consommé made with ponzu and smoked duck ham.

Redefining Gems and Jewels

It is said that diamonds are a girl’s best friend. But what if we told you that there’s another stone just as magnificent as diamonds that won’t have you shelling out millions. Yes, Anup Shah, founder of DNA Jewels, had a vision of creating fine handcrafted silver jewellery that’s the epitome of grace, elegance and beauty. The team at DNA jewels created flawless lab-grown moissanite, a diamond stimulant made of silicon carbide. The craftsmanship is so extraordinary that it’s extremely difficult to tell them apart. This amazing synthetic diamond collection was the brainchild of Anup Shah and has, since its inception, gone on to create waves in the market. Customers are in awe of the exclusive collections released during the festive season along with the standard collection that’s uniquely designed to make your everyday look fabulous.

With destination weddings being the dream of many young couples, guests have been looking for alternatives to precious stones to make travel more risk-free. However, they aren’t willing to compromise on the quality and aesthetics of the jewellery they’ll be donning at the event. Here’s where DNA Jewels makes for the perfect choice. A collection of fine jewels using lab-grown rubies, sapphires, diamonds and emeralds that will make you the belle of the ball. These handcrafted 22kt silver pieces are lab certified flawless quality fine jewellery. The brand has been flaunting many unconventional shapes including pear, marquise, oval and heart in their latest collection, and they have made their way into the hearts and dressers of the elite.

abovE rIght Invisible setting lab-grown ruby bangle and earrings abovE LEft synthetic yellow diamond set bELow synthetic emerald cut diamonds with lab grown emeralds

The brand boasts an esteemed clientele of businessmen, industrialists, and celebrities, among others. It doesn’t end there; for those who prefer traditional jewellery like Jadau, there is the exclusive replica line in 22kt silver and rose cut synthetic diamonds. Whatever the occasion, embellish your body with these pristine jewels that will leave you feeling like royalty.

DNA Jewels is transforming the landscape of fine jewellery with its bold designs and lab-grown precious stones.

« as Norton, Laguiole and Perceval to offer our guests the most comfortable experience at each course.”

Even the restaurant’s name, meaning “the highest” in Arabic, gives a clue to what guests can expect when visiting. And it certainly lives up to this title: delivering the pinnacle of fine dining, the cuisine here is a work of art and skill, all carefully composed in adherence to the chef’s tireless pursuit of perfection.

“Al Muntaha focuses on three pillars: innovation, authenticity and creativity. I showcase my expertise in every single dish, adding authenticity and my own inspiration, making each dish on the menu truly unique. Through my constant innovation, I implemented several unique experiences at Al Muntaha, including a decadent cheese trolley and infusion trolley.

“I aim to channel my experience and creativity into dishes that take guests through France and Italy with just a single bite. It brings me great joy to share my love and passion for food with my team and our guests, so I aim to constantly innovate to communicate emotion through my food and its presentation.”

The quality and provenance of the ingredients Saverio uses are integral to creating his stellar culinary offering. Everything served to diners is made in-house using topclass products, with each supplier carefully chosen based on the chef’s exacting standards. »

LEft the blue and green colour palette of al Muntaha mirrors the hues of the sea, which can be seen from the restaurant’s elevated viewpoint. rIght blue Lobster from brittany À La Diable with Carrot Pie.

“Every guest who comes to Al Muntaha is special to us. We want guests to be delighted and elated when they leave because they were invited to enjoy a unique culinary experience that was shared with people dear to them. Dining on the 27th floor of Dubai’s most iconic Burj Al Arab Jumeirah already guarantees to leave a lasting memory.”

«

“We are working closely with our suppliers to provide the best experience to the guests, meaning that I design and curate dishes depending on the best ingredients available from our suppliers. The quality of the products offered on a day-to-day basis is an advantage that is not negligible. We are fortunate to work with fresh products from France, Italy and all the finest gastronomic places.

“The menu includes a selection of caviar, salmon trout with yoghurt sauce, St Jacques scallops and a king crab tartelette. Seafood lovers can then indulge in the line-caught sea bass with Jerusalem artichokes and aromatic herbs, bluefin tuna tataki and blue lobster with Chantenay carrots.

“Guests can also opt for the three-course lunch menu or the indulgent six-course degustation menu featuring Al Muntaha’s signature dishes that’s perfect for two. It features our signature dishes, including Langoustine Royale, Ravioli del ‘Plin’, Garganelli Peperoni and the Il Latte. The Langoustine Royale highlights the Italian tradition of using beans and onions enhanced by notes of the sea. Then there’s the Ravioli del ‘Plin’, a classic pasta from Piedmont in Italy, which has guinea fowl stuffing and is served with a parmesan sauce. The term plin means ‘pinch’ in the local dialect — an original name that comes from the gesture, a pinch, which is traditionally used to enclose the pasta’s filling. It’s a special dish to me because it’s a nod to

my Italian roots. The Veal Filet Mignon, which is slowly cooked at a low temperature, honours the techniques I learned during my career. The Il Latte offers a very light dessert that features cow, sheep and goat milk.”

Integral to all of his gourmet creations are the sauces. Adding a final touch through coherence, bitterness, and acidity, these are one of his favourite aspects of every dish he prepares. At their core, these culinary masterstrokes are a window into Saverio’s gastronomic heart, where each plate is a labour of love, crafted with the utmost attention to detail. And it’s this painstaking meticulousness that sets his restaurant apart from others in Dubai, says the chef.

“The constant attention to every detail is of the utmost importance. By being present with my team and collaborating closely with our suppliers, I can control the quality at all stages. This necessarily requires commitment and motivation. The team is always focused on meeting the ever-evolving needs of our guests, and we strive to serve an engaging and unique culinary experience. The team’s dedication and hard work have led us to our success. Being able to work in the most iconic hotel in the world and develop one of the most recognised restaurants in the city is definitely the most exciting aspect of leading Al Muntaha.”

As for what’s next on the cards, Saverio hopes to see another Michelin star in his future, a goal that he and his team will strive to achieve with diligence and passion every day.

rIght Il Caffè dessert with anise, caramel and coffee mousse.

Ultra rich Match - a perfect M atch M ade in yoUr personal heaven

If you thought matches are made in heaven, and you wonder how the uber rich find their perfect life partner, you haven’t met Saurabh Goswami yet. Saurabh is founder of Ultra Rich Match, a niche, discrete, and extremely personalized matrimonial service with an established presence in India and across the globe.

members of Ultra rich Match are extremely well educated, progressive, well-travelled Indians/NrIs in the 20-55 age group. these are self-made individuals, celebrities, industrialists, successful professionals, and entrepreneurs, who are ready to share their life with someone they share common values with. this includes members who have never been married and those who are looking to find love again in their lives.

with an engineering degree and an Mba, saurabh has years of experience as a seasoned globetrotting professional himself. hence, he is able to align with the life expectations of the upwardly mobile individuals. as an entrepreneur and matchmaker par excellence, saurabh through his strong network, work ethic and deep-rooted values, has arranged multiple high profile marriages over the years.

what makes his clients trust saurabh with their most important life decision, is a deep understanding of his clients, their expectations and his compassionate personality. he is not the stereotypical matchmaker. he rather, becomes a part of the family to really understand their values and connect the dots for them in order to find the right match.

saurabh says, “People and families are always at the heart of what we do. at the core of our values is honesty, transparency and integrity towards all our members.” today, Ultra rich Match is the best in the market solely on the basis of the strong recommendations from his clients, his strong network, and his client’s faith in him. they usually listen to his recommendations strongly as he makes them after a lot of thinking and reflecting, and is usually correct with his thoughts.

abovE LEft saurabh goswami at a wedding abovE rIght rituals at an Indian wedding

Ultra Rich Weddings Private Limited, 222, Tower C, Siddhi Vinayak Business Towers, Behind DCP Office, Off S.G. Highway, Ahmedabad -380051 Mobile: +91-9909999659

Check -in

Have a few days in hand to disappear in luxury? Here’s a beautifully curated list of lavish properties you could choose from The Ritz Carlton, Bangalore, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, Mihir Garh

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The Ritz-Carlton, Bengaluru: Luxury in the soul of heart of the city

The Ritz-Carlton brand beckons an imagery of luxury & opulence wrapped in impeccable hospitality. The Four Magazine spoke with Mr. George Bennet Kuruvilla, General Manager, The Ritz-Carlton Bengaluru, giving a glimpse of an immersive extravagant experience.

Luxury is at the heart of the ritz-carLton brand. What makes the ritz-carLton bengaLuru stand true to this Legacy?

The Ritz-Carlton, Bengaluru extends unforgettable hospitality through immaculately appointed luxurious and spacious guest rooms overlooking the city’s skyline, numerous globally acclaimed fine dining restaurants, the legendary Ritz-Carlton hi-tea, opulent interiors adorned with over 1500 art installations and gold standards of comfort and an exclusive Ritz-Carlton Spa floor which also boasts of an outdoor temperature controlled swimming pool and indoor thermal vitality pools and more.

coupLes around the gLobe dream of a “ritzcarLton Wedding”. does the ritz-carLton, bengaLuru offer a simiLar dream Wedding setting?

At The Ritz-Carlton, wedding ceremonies can be hosted in one of the city’s largest pillar-less elegant wedding ballroom accommodating up to 1,200* guests, with private dining rooms, smaller wedding spaces and venues that accommodate bachelorette, haldi, sangeets, mehandi parties, cocktail receptions and other celebratory events. Our team of wedding experts help you curate your luxurious wedding from trousseau shopping to grand decorations, gifting options to Ritzy celebration. We’ve got it all covered under one roof for your once in a lifetime experience at India’s First Ritz-Carlton.

the ritz-carLton, bengaLuru boasts of an unparaLLeLed cuLinary experience for the patrons. teLL us about that.

Fine dining at The Ritz-Carlton, Bangalore showcases beautifully designed spaces and global fare. Specialties from

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the north West frontier can be savored at the fine dining and tastefully appointed restaurant Riwaz. Exhilarating international gourmet dishes featuring Pan –Asian, Mediterranean, Italian and Indian culinary masterpieces, accentuated with an exclusive sushi bar and signature mixology.

Voted as one of the Top 10 Rooftop Bars in Asia, ‘BAnG’ with the best panoramic view of Bangalore, is where you indulge in heady cocktails, delicacies from live grills and upbeat music for an exhilarating evening experience. Lantern our modern Cantonese restaurant and Dim Sum house with cosmopolitan elegance is also amongst Asia Pacific’s Top 50 restaurants for three years in a row.

bengaLuru as a city has aLready made a gLobaL footmark as india’s siLicon VaLLey. hoW is the ritz-carLton aLigning to this promising future?

While we continue in our endeavor to be the preferred choice for the global luxury traveler, aligning ourselves with the modern, digitally savvy guests is paramount to us. By engaging guests with The Marriott Bonvoy App is one such example which lets you elevate every aspect of your stay at more than 7,000 hotels worldwide. Mobile check-in, mobile requests, and mobile keys are all enabling guests to use their smartphones to make accessing services more convenient. We also have artificial intelligence chat bots for quick responses.

ABOVE (top) Bang rooftop restaurant

(Right) The Market

BELOW The Royal Suite

Bangalore

Unapologetically Splendid: JW Marriott Bengaluru Prestige Golfshire Resort & Spa

The JW Marriott Bengaluru Prestige Golfshire Resort & Spa provides a world-class, premium experience that will fill you with wonder and leave you rejuvenated.

Set in the foothills of the majestic Nandi Hills, is the answer to your luxury holiday plans. Honoring the local craftsmanship, you’ll find the Indian culture weaved into the décor of the property. From the wall décor to the concept of certain areas, there’s a traditional touch everywhere. Spanning 22 acres, the splendid Nandi Hills are moments away; you can take in its breathtaking views from the entire property.

Whether you choose the corner suite or the garden terrace room, you’re in for a palatial experience. Enjoy your

ABOVE The Lagoon Pool and Bar - Flamingo

BELOW (Left) The Falcon Villa

BELOW (Right) The awardwinning Awadhi restaurant, Aaleeshan

morning coffee while basking in the open balcony, leave your worries behind with a relaxing bubble bath, and indulge in a midnight snack with the 24-hour room service. Head over to SPA by JW, the 20,000-square-foot rejuvenation center that offers a range of services including salon, sauna, spa, mani/pedi stations and unique overwater treatment rooms with signature therapies, run by some of the finest therapists. The entertainment center has a bowling alley and pool table along with a plethora of indoor and outdoor games including golf. Family by JW for kids has an array of activities planned for children each day, allowing you to catch up on a swim, workout or a calming yoga session on your own. Vista, the resort’s lounge at the lobby level,

transitions from a coffee shop by day to a gin bar by night where some of the most talented bartenders will curate the most intriguing gin cocktails for you. Of course, you can opt for a range of other alcoholic beverages and finger foods too.

The property has a temperature-controlled swimming pool and offers a delightful local high-tea ritual called Halli Katte, every evening for the guests. Grab your favorite cocktail at the open bar by the pool and experience a mesmerizing sundowner at the Flamingo Pool, or if you prefer an athletic experience, you can opt for the Lap Pool and enjoy taking in a few laps. Of course, if golf is your thing, the 275-acre premier golf course is only 200 meters away; simply reach out to the team at JW Marriott to book a session.

Chef Saloni Kukreja, Mumbai’s beloved recipe developer, speaks to us about her gourmet experience at the resort. “Aaleeshan, the resort’s Indian restaurant, had a Kashmiri food festival going on at the time. The in-house ground spices, food techniques used and the quality of ingredients really stood out. It was a pleasure meeting Chef Riyaz Ahmad, who hails from a Kashmiri Muslim family and mostly learnt the art of cooking from his father.”, she says cheerfully. She enjoyed the flatbreads, fish fry with Kashmiri spice blend, and the Kashmiri Kahwa (type of herbal tea), and was impressed by the quality of almonds, saffron, walnuts, radish and other ingredients used. Among the exquisite desserts, she fondly remembers the papaya and walnut halva.

After a breakfast spread at The Aviary encompassing Mediterranean, Italian and local delicacies, you can spend your day indulging in a variety of fun activities with your loved ones. Attend a canvas painting session while soaking in the magnificent views of the Nandi Hills, fly a kite or share stories with the other guests while indulging in some local

delights at the age old tree that graces the property, go cycling, hiking or walking in and around the property, and end the day with a spellbinding stargazing session, truly a sight to behold.

East is the resort’s in-house Asian restaurant that serves Korean, Japanese and Cantonese delicacies. Saloni recalls the amazing chicken wonton soup where the broth was simmered for over 8 hours, the juicy dumplings, perfectly glazed and tender lamb chops, and the fruitinfused cocktails. She was awestruck by the desserts too, especially the chocolate pebble that was an explosion of crunch, ganache and mousse chocolate, 70% dark.

JW Marriott Bengaluru Prestige Golfshire Resort & Spa is the ultimate idyllic getaway. Whether you seek a family vacation, romantic getaway or an unwinding session with your buddies, it is here that you can experience luxury, adventure and unadulterated joy.

BELOW (Left) Chef Vijay Panwar, Chef Riyaz Ahmed and Saloni Kukreja BELOW (Right) Dinner at the Sunken Lounge with the Nandi Hills

BELOW JW Marriott Bengaluru Prestige Golfshire Resort and Spa

This could be the story of a child making a sand castle so magnificent that the sun and the dunes magically bless it to stand tall for time immemorial. Mihir Garh by House of Rohet is a childhood dream come true for its founder, to build a haven that allows everyone to discover the surreal love affair of sand dunes & sun, the eternal soulmates.

Step into the the castle of sun. Wide strokes and clean architectural lines seem to be strategically guided by intuition and inspired by emotions. Details that keep you torn between pausing to soak in the beauty of every nook & corner as well as yearning to move on and explore more.

Mihir Garh houses nine magnificent suites, each one more than 1700 square feet of pure luxury. Private Jacuzzis or plunge pools, private courtyards, fireplaces of the yore created by the women of Khandi and Haji villages, soft furnishings from the heritage markets of Jodhpur; details that indulge you in tradition but then also pamper you with the best amenities of the modern world. Luxurious spa, infinity pool, traditional food but also continental cuisine if you fancy it on a given day. Mihir Garh seems like a constant time-travel if there can be one, allowing one to dreamily oscillate between indulging in the rich Rajasthani

culture, the times gone by, and the luxuries & comforts of the modern world.

Step out in the alcoves, lounges and common areas commanding spectacular views. Beyond the fort itself, experience the Thar desert of Rajasthan as a curated experience only House of Rohet could provide. The village Safari, a signature House of Rohet experience, the equestrian program giving you access to horses that belong to the famed Marwari breed, offering you an unparalleled riding experience. Al fresco breakfasts, royal picnics by the lake, culinary workshops and food experiences featuring recipes from books on traditional Rajasthan cooking authored by the owner’s mother, Late Thakurani Sahiba Jayendra Kumari. You never know when you can spot an Antelope or end up discovering yourself in the meditative moments of simply gazing at the magnificent night sky after a Shikar Dinner.

Mihir Garh is too much as well as not enough in every moment and every detail. The gold standard to match a million hues of golden sun rays on the sand dunes from sunrise to sunset. Step into the the castle of sun & beyond.

ABOVE (Left) Temple courtyard

ABOVE (Right) Shikar Dinner RiGHT Pool lounge BELOW Mihir Garh

Mihir Garh – Sand castle & time travel

Mihir Garh is a haven where the glorious past rubs shoulders with the contemporary chic, to give you the experience of a lifetime. This fort holds nine magnificent suites. Each one is more than 1700 square feet of pure luxury. Private Jacuzzi’s or plunge pools with each suite, re-define the word indulgence. Numerous alcoves, lounges and common areas commanding a spectacular view have been designed so you can experience intimacy - with yourself and another. We are rest assured that Mihir Garh will be able to provide high standards of hospitality to you amidst the vast wilderness of the Thar. From village safaris to royal picnics, from the novel experience of riding some of the finest specimens of horses, to watching an antelope prance past, or simply gazing at the magnificent night sky after a Shikar Dinner, Mihir Garh will keep you yearning for more. And just when you feel you have experienced everything there was to experience, it may surprise you with something new to wonder upon.

Splendour Delights!

We bring to you insider insights of the opulence these properties have to offer. Check The LaLit New Delhi and Sheraton Grand Chennai Resort & Spa with us!

A HolidAy H Aven

Sheraton Grand Chennai Resort & Spa offers upscale accommodation, world-class services, and exquisite F&B that will take your leisure or business stay to the next level.

amid the hustle and bustle of city life, we seek a getaway every once in a while, don’t we? We crave the serenity of the mountains or the pristine beauty of a beach. Set on the scenic East Coast Road is the Sheraton Grand Chennai Resort & Spa, a majestic Marriott International property that is the answer to all your luxury vacation needs. Spanning a glorious 10 acres of perfectly manicured lawns, this 129-room property offers its guests the four S’s, namely Sun, Sand, Sea and South India! That’s right, the South Indian culture comes alive when you walk into the resort. With traditional artifacts

donning the corridors and a lit-up man-made cascade of water flowing through the resort, your heavenly holiday is only just getting started. Right from the interiors to the food, you’re given a luxurious feel of everything South India has to offer.

an affair tO remember

If the great Indian wedding is your dream, this space makes for the perfect destination wedding. Exchange vows with a picturesque beach sunset behind you, after which you can enjoy a sundowner with your friends and family. Whether you choose the ballroom or the lush garden lawn, opt for

abovE Central Lawn: Plan your dream wedding by the bay with lush rolling greens at the central lawn

a sit-down dinner or a gourmet buffet, they’ve got you covered. Your special day will be tailored to your needs and desires. Share your style and taste with the team and sit back as they unfold the wedding of your dreams.

The property also serves as an ideal space for business and corporate events. annual galas and meets for your employees, investors and clients can be held here. Depending on your business needs, the team at Sheraton Grand will put together a memorable corporate event for your stakeholders.

Where recreatiOn meets luxury

The marvelous villas are a haven of luxury and comfort. Designed to have a private pool, plush dining & living area and access to your own private garden, it is as cozy and relaxing as it gets. The exquisite suites are infused with luxury and modern-day amenities. Enjoy a long, relaxing bath in the sophisticated, spacious ensuite bathroom, grab a workout at the fully-equipped gym, or unwind in your private balcony or patio with a good book or a glass of wine as you take in the mesmerizing view of the beach. a digital detox is recommended while on vacation but if you have to be online, there’s high-speed Wi-Fi at your service. You can leave your kids at the Kids Club for a bit as the amazing hospitality team plans an array of fun activities for children every day. While the kids are busy, you can enjoy some of your own downtime with a game of chess, pool or table tennis at the recreation lounge.

Plunge into the infinity pool or rejuvenate your mind and body at the resort spa that offers some of the finest spa services by the city’s best masseuse and masseurs. The Shine Spa at the Sheraton Grand offers exclusively designed packages to alleviate stress, soothe aches and pains, bring back that youthful glow to your skin, and »

RIGhT amara Grand villa: Experience luxury and grandiose by the bay at amara Grand villa.

RIGhT bELoW The mighty water buffaloes laid out in bronze, gives away the feeling of true South India.

bELoW Pelican Deck: Enjoy specialized gin based sugar-free cocktails with the sound of soothing tides and the view.

« enhance your beauty.

If the cultural excursions are your thing, you’ll be glad to know that the property is a short distance away from a number of historic monuments and museums. There are also plenty of ecological adventures including nature trails and hikes that can be organized for you by the Sheraton team, a great opportunity to grab some refreshing, quality time with your loved ones.

the GOurmet experience

Food encompasses a large portion of any culture, and vacationers are always willing to be adventurous and explore the local cuisines. The culinary team has elevated the local cuisine experience with their take on the cultural delights. From sweet to savory delicacies, the chefs bring you world-class South Indian food along with an array of global favorites. C Salt is their vibrant and lively seafood restaurant located by the beach. Let your toes curl up in the sand as you devour some of the best South Indian

coastal delights. Sway to the enchanting music and enjoy the perfect evening out with your loved ones.

There’s 24-hour room service so you can order in on a lazy day, or walk into The Reef, the all-day dining in-house restaurant. Whether you’re on a business or leisure visit, The Reef is a perfect dining house to entertain business associates or indulge in an excellent gourmet experience with your friends, family or partner. and if you want to grab one of the best cocktails in town, head to the Pintail Lounge at the Sheraton Grand where the talented bartenders and mixologists, with their exquisite collection of liquor, will offer you an exclusive range of drinks. If you wish to treat your partner to a romantic evening, you can opt for a lovely private dinner surrounded by lush green décor, with a view of the beach and the setting sun.

head over to the Sheraton Grand Chennai Resort & Spa at Mahabalipuram for a divine holiday experience that will sweep you off your feet and leave you refreshed and rejuvenated, only to want to come back for more!

abovE C Salt Restaurant: Sip locally-inspired cocktails by the bay at our South Indian Coastal cuisine restaurant C Salt

An Epitome of Luxury

Experience #PureLove in this haven of Diversity, Equity & Inclusion.

Picture this – the hubbub of excited guests checking in and happy ones checking out, a beautiful and special welcome by the team promoting Diversity, Equity & Inclusion, the sound of a soothing tune on live piano filling the entire lobby but not invading your auditory senses, that sublime balance of someone ready to attend you personally the moment you need but also feeling like nobody is hovering around and you are walking into your own home away from home; familiar, welcoming, comforting.

wThe skilfully choreographed dance of hospitality & luxury wherever you turn can be summed up in The Raj by M. F. Husain nonchalantly yet prominently displayed above the main reception desk. Turn around and you may be standing next to Satish Gujral’s Nandi. The display of art,

including an art junction showcasing exclusively curated art by established and emerging artists, is symbolic of how The LaLiT New Delhi can be summed up - it simply knows the art of limitless luxury & hospitality.

ResPlendent stay

Nestled in the heart of nation’s capital, The LaLiT New Delhi stands amongst one of the finest luxury hotels with contemporary infrastructure. The lavish amenities & features dot this property. With unique artworks, plush interiors and modern amenities, the property operates 461 splendid rooms & suites that are designed to be in sync with the endless extravagance. These suites & rooms provide a grand ambience of a private urban residence with comforts of the finest hotels in the city. The specially crafted ‘The

above hotel façade

Lalit Legacy Suite’ draws inspiration from creations of the legendary Indian artists Jayasari Burman, Paresh Maity and Satish Gupta. Seeped in pure luxury, this suite is well complemented by two lavish bedrooms, extensive living and dining spaces, a powder room, a private bar and a fully equipped pantry serviced by a personal butler.

an affluent affaiR

With over 39,000 square feet of conferencing and banqueting space, the flagship property of The Lalit Group, provides an elegant setting for hosting conferences, meetings, and upscale social events. The Crystal Ballroom is a divine space for a rendezvous that can hold up to 600 guests. Then there are spaces including the Plaza Terrace Garden, Regal and Regency, which are ideal for hosting events of all kinds.

Besides these large scale venues, the hotel also provides five meeting rooms for small corporate affairs. Their team of professional event planners and culinary experts complemented with specialized menus, exotic décor and high-tech facilities promise to exude luxury and exceed every expectation.

unique GastRonomic exPeRience

The restaurants & nightlife options at The LaLiT New Delhi does full justice to the epicurean culture that’s synonymous with Delhi and also leave you spoilt for choice. Combining the finest of traditional Indian cooking with culinary concepts from all over the world, the restaurants & bar offer distinctive cuisines to choose from. 24/7 – all day diner, showcases an array of Indian and global cuisines. »

above Pool left art Gallery riGht Dei Welcome

« The award winning Indian Fine Dining restaurant, Baluchi offers authentic Indian delicacies with vibrant colours, rich flavours, rare herbs and exotic spices. Naan’ery - The Iconic Bread Bar at Baluchi offers a selection of artisanal breads baked the classic Indian way in an iron tandoor paired with finest selection of Indian wines. While you’re at The LaLiT New Delhi, you are surely not to miss the legendary OKO restaurant. A Pan Asian paradise, the place is located on the 28th Floor and provides a 360 degree view of the Delhi skyline. It offers authentic Chinese, Japanese and Thai cuisine. For those seeking that famed eclectic Delhi culture & nightlife, Kitty Su Pops Up at the 24/7 bar is the place to be.

Rejuvenation

For eternal comfort and relaxation, Rejuve - The Spa redefines and recreates a holistic experience for the mind, body and soul. Under the guidance of skilled therapists, Rejuve offers treatments including selection of massages,

facials, scrubs and wraps. The traditional Ayurvedic therapy combined with various natural oils gives you a new YOU. State-of-the-art gymnasium comprises of a cardio suite and adequate space for yoga. The ergonomically designed space highlights the best of equipment and trainers to keep the guests fresh and fit. Be it be any weather, guests can take a dip in the temperature controlled swimming pool on the third floor with under water music.

#PuRelove

The LaLiT New Delhi embodies the philosophy of #PureLove in everything - diversity, inclusion, hospitality and luxury. The brand emphasizes on creating an inclusive and diverse workplace for people from different spheres of life. The Lalit Suri Hospitality Group has been the first hotel chain worldwide to endorse UN’s LGBTQIA+ standards at work and has been continuously focussing on creating equal opportunity for everyone. The hotel has

been awarded with the LGBTQIA+ Friendly Hotel in India by CondeNast Traveller Readers’ Travel Awards three times in a row i.e., 2020, 2021 and 2022, for creating an inclusive and diverse space for its discerning guests. Adding to the set of achievements, this flagship property of the brand has been awarded with The National Tourism Award for the category, ‘Hotel for Providing best facilities for differently abled guests’ by the Department of Tourism, Govt. of India for the years 2009-10, 2012-13, 2014-15, 2015-16 and 2016-17 respectively. In the year 2019, it also got featured in the Hall of Fame and was felicitated with National Tourism Award in the same category. Adding more honours to the list, The LaLiT New Delhi has won awards and accolades for community business, best DEI Practices, Women At Work, HR Value Creators and many more.

discoveR delhi

Exploring the city from The LaLiT New Delhi is a stress

free task. The property is in close proximity to landmark city attractions such as Red Fort, India Gate, Jama Masjid, Akshardham Temple, Humayun’s Tomb, Lodhi Garden and many more. Apart from these, one can indulge in a wide variety of shopping of handicrafts and art pieces at Janpath and Delhi Haat.

connectivity

Delhi being the national capital is well connected with all modes of transportation. The property is located at a distance of 24 kilometres from the Indira Gandhi International Airport and just 3 Kilometres from the New Delhi Railway Station respectively.

To book, call +91 11 4444 7474, or book through www.thelalit.com

Travel

An ItA l IA n e sc A pe In the he A rt of IndonesIA

The Mansions at Bulgari Resort Bali exude sheer elegance and opulence, providing the ultimate luxury vacation.

When it comes to exclusive getaways, bali is often featured at the top of the list. It doesn’t come as a surprise considering that the hallowed place has incomparable beauty with its lush mountains, clear blue lakes and a culture that reflects warmth and joy. located in the midst of this beauty is the b ulgari b ali resort, a magnificent beach resort that carries you to a world of relaxation and luxury. a blend of traditional balinese and Italian design without overpowering the surrounding splendor, the space is the epitome of sophistication.

a stone’s throw away from the resort lies the Mansions, 5 exclusive mansions ranging from three to five bedrooms that have the same eloquence as the main resort. Designed by Italian architectural geniuses, acPv a R c HIT ec TS a ntonio c itterio Patricia v iel, the luxury mansions feature a spacious outdoor area, stylish living & dining area, urbane kitchen space, and a powder room apart from the lavish bedrooms. It doesn’t end there; every

mansion has its own patio, a swimming pool lined with green hues of Sukabumi stone, and a bar that’s perfect for entertaining. You can bask at your very own sundeck or sit in the gazebo and admire the manicured garden.

Spanning 1710 sq.mt to 4415 sq.mt, the mansions ensure privacy and extravagance. The master bedrooms have a foyer and walk-in closet and ensuite bathrooms with walls clad in warm-toned exotic stone. You can avail the grand services of the resort while at the mansion. There are in-house Italian and Indonesian restaurants with an excellent culinary staff to tantalize those taste buds and give you an unforgettable gourmet experience. For rejuvenation of the mind and body, head over to the in-house ocean-facing spa and select from a range of asian and european inspired spa services fulfilled by some of the finest therapists.

The team at bulgari Resort bali never fails to provide exceptional services, making it a memorable experience for its guests, whether it’s a romantic getaway, family vacation, engagement part or any other occasion.

leFT The Mansion - living Room RIgHT The Mansion - Pool

A Journey of Wellness

Moksha Himalaya Spa Resort provides an unmatched experience, awakening your spirit and leading you towards self-discovery.

Escape the chaos of everyday life and indulge in a luxurious spa weekend at Moksha Himalaya Spa Resort, 5000 feet above sea level, in the heart of Parwanoo. From the moment you arrive, you’ll be swept away by the resort’s charming and extravagant design, architecture, and vibe. The attentive staff will welcome you with open arms and the exquisite interiors and décor will make you feel right at home. The culinary team at Moksha uses locally sourced ingredients to create some of the finest local and global delicacies served at their in-house dining soiree, Moksha Restaurant. Plus, some of the ingredients are even grown on the property itself!

The suites are as luxurious as they come. With a plunge pool overlooking the lush green valley, a state-of-the-art ensuite bathroom, and contemporary interiors with a touch of tradition, the presidential suite is a magnificent experience.

Dip into the temperature-controlled infinity pool, grab a workout at the fully equipped gym, enjoy an evening under the stars with a mesmerizing bonfire, or simply immerse yourself in a good book at the garden café - there’s something for everyone.

Moksha is also the perfect spot for a dream wedding. The Mansion Hall and Royal ballroom are sophisticated indoor spaces and the garden café serves as an exquisite outdoor event space. Finally, the 14 luxury spa rooms run by the best masseuses and masseurs in the region offer ayurvedic, Thai and Hamam wellness treatments that will leave your mind and body rejuvenated.

So, if you’re looking for an idyllic getaway, look no further than Moksha Himalaya Spa Resort. With its luxurious amenities, delicious cuisine, and rejuvenating spa treatments, you’ll be sure to leave feeling relaxed and refreshed.

Through The Corridors of his Tory

Located next to the famous 14th century UNESCO World Heritage Site – Hampi, Evolve Back blends seamlessly into the past while providing the modern luxuries of today.

Evolve back is the luxury getaway that prides itself on providing exquisite holiday experiences in enchanting locales while at the same time taking great care to preserve the purity of nature and the culture of the land. with opulent resorts in Coorg, Kabini and hampi, their philosophy of ‘Spirit of the land’ compels them to provide ‘true-to-the-land-of-origin’ experiences in all their product offerings.

t he properties, located at different geographical regions in the state of Karnataka, draws inspiration from its surroundings, being true to the land of origin. t he diversity of the land, manifested in its people, culture and environment, has been infused in the architecture, design and interiors of the resorts. All resorts reflect and celebrate the diversity of the land.

evolve b ack’s latest offering in hampi is radically different from their first two resorts and, paradoxically, extremely similar too! i t incorporates the secular architectural style of the Vijayanagara Palaces with its strong indo-islamic influences; stunning scrub forests and rugged boulders forming its backdrop.

PamPEr your sEnsEs

inspired by the famous lotus Mahal of hampi, the resort houses a Vaidyasala where trained physicians and masseurs prescribe customized Ayurveda treatments to rejuvenate and revitalize you. Savour delicious nawabi delicacies at the in-house restaurant that epitomizes the art of luxury dining. there’s also a reading haven for those who want to sit back and get lost in a good book.

there are three classes of suites, each of them fit for royalty. You are greeted by the sweeping panoramic sight of the main palace building flanked by a row of luxury

Jal Mahals or water villas and the elevated lotus Mahal inspired palace.

evolve back, hampi takes you on a journey through history from the moment you drive into the walled palace enclosure through its fort like entrance and onward through the stone paved boulevard.

TravEl

inTo ThE PasT

the resort offers four specially curated trails for you to explore the ruins of hampi. these have been thoughtfully designed to engage you in various aspects of hampi’s history, mythology, architecture, commerce and political life, all of which come alive in its striking monuments, magnificent temples and soul-stirring landscapes.

left Vijayanagara Royal Style Right Zenana Suite below infinity Pool

slow l iving by T he g anges

Experiencing the tranquility of the sacred Ganga at Amrit Bhawan in Haridwar, Uttarakhand is an elixir for the soul. Here’s a round up of that experience with Varun Bajaj, Managing Director, Amrit Bhawan.

as a homE-sTylE luxury rETrEaT by ThE GanGEs, how doEs amriT bhawan balancE

nosTalGia wiTh ThE ExPEcTaTions of a modErn TravElEr?

Originally built as an art-deco family home in the 1970s, Amrit Bhawan has been expanded into a plush, 8 guestroom property. It has been lovingly conserved, with its terrazzo floors and furniture refurbished, and old caretakers retained and re-trained. The property is designforward, prioritizing modern comforts such as a good wifi, most comfortable bed linen, high-quality fixtures, and more. It is both nostalgic as well as contemporary in a quiet, restrained way.

how doEs ThE ProPErTy ExTEnd ThE ‘haridwar

ExPEriEncE’ To iTs GuEsTs?

We are located in the quiet neighborhood of Kankhal, surrounded by ashrams and old havelis. With the Ganga flowing right by the property, one instantly feels rooted to the context of Haridwar. Guests can meditate, practice yoga and experience a mesmerizing Ganga Aarti right at our private ghat, or go on a hike and picnic that we organize, up to Chandi Devi temple for unparalleled views.

ThE food concEPT aT amriT bhawan is uniquETEll us morE.

Our endeavor is to serve home-style, nourishing regional Indian cuisine using local Garhwali ingredients. Our signature menus are the ‘Uttarakhand Thaali’ and ‘Prasad’, which includes satvik dishes from different temples across India. In the Naashta Shop, we retail our very own Panjiri Granolas and Pahadi Namaks, available online as well at www.amritbhawan.in/shop.

whaT would a TyPical slow day look likE aT amriT bhawan?

Start with a rejuvenating sun-rise yoga session, perhaps followed by a dip in the river or a maalish (oil massage). Relax with a book in the cozy library or simply soak in the rich ambience. As evening approaches, participate in an intimate Ganga Aarti at Amrit Ghat. By the end of your stay, we hope Amrit Bhawan will start feeling like home.

Guests can read more about Amrit Bhawan and make a reservation at www.amritbhawan.in or by calling +91 98977 06899.

AboVe Yoga deck by the ganges Right Amrit bhawan by night below Curated local cuisine - garhwali thali

Property & Design

We bring to you how sophisticatedly designed homes are changing definitions of luxury in India and peek into warm elegance crafted by Masterfire Places in your cosy corners!

Take

The thought of a fireplace always brings a warm and fuzzy feeling, almost like Christmas on a cold winter’s night. While you won’t find fireplaces in Indian homes, the trend is changing now, especially in cities like Delhi, Shimla and Manali, among others, that witness severe winters and snowfall. Additionally, the Indian heritage and culture has always revered the fire element; it plays a key role in ‘vaastu’, an integral part of Hindu worship. So, fireplaces have amazing potential to add to the aesthetics and ambience of a home along with being part of the ‘vaastu’. Master Fireplaces brings you a range of exquisite fireplaces to add a touch of sophistication to your home. They also have a range of magnificent mantels and accessories that can embellish the fireplace.

Pro PerT y & Design Go to www.masterfireplaces.in for more info or call toll free 1800 121 9055 Company owned and run showrooms Delhi, Nilgiris, Coorg

Above leFT Dimplex optimyst 1000 electric fireplace CeNTre Jetmaster double sized wood fire Above rIgHT Jetmaster built in open wood fireplace

InchIng Towards Ex TravaganT L Iv Ing

The aesthetics of the country are changing as designers, architects and developers come together to create magical spaces that reflect opulence.

great design can bring an empty space to life. Designers can look at a space and envision a marvelous future for it. Over the past few decades, India has emerged as a market that is willing to take lifestyle up a notch. With thriving businesses and industries, we’re progressing towards a new, higher demand for luxury. Real estate developers across the country are witnessing a trend that allows them to invest in state-of-the-art properties infused with world-class amenities, making us the envy of the world. Developments like Aranya, Arvind Bel Air, House of Hiranandani and Atmosphere O2 are some of the many luxury residences that are taking lifestyle to a new level. It’s no wonder that sales of luxury housing have almost doubled since last year.

Veteran designers like Shabnam Gupta, Manik Rastogi and Pinakin Patel, among others, are playing a key role in

bringing modern design elements to India while preserving the heritage and essence of Indian culture. Celebrities like Gauri Khan and Twinkle Khanna are also doing pretty well in the design space. Whether it’s a burst of colors or sticking to the elegant whites and creams, luxury design is taking new form. Another interesting aspect of new-age design is the concept of open and green spaces - rooftop gardens, hiking trails, vertical gardens, etc. Instead of filling up the space with vintage or rustic décor, the new norm being followed by top designers is that of minimalistic design.

Whether it’s commercial or residential spaces, the top designers are doing a marvelous job at transforming them into luxury lifestyle spaces including homes, offices, malls, multiplexes, hotels and restaurants, among others. We’re on our way to being a commercial and residential hub for new-age design and extravagant realty spaces.