FOUR India October - December 2022

Lifestyle

AXOR

Invigorate all your senses in the comfort of your home with Axor’s line of luxury bathroom fittings. We take you through our favourites.

18ARCHITECT HAFEEZ CONTRACTOR

An architecture and design journey that has spanned four decades, Hafeez Contractor marvels us with his new vision for India.

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Fine Dining

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CHEF SANJEEV KAPOOR

Needing no introduction, Sanjeev Kapoor walked into our lives with Khana Khazana and redefined homecooked meals for the nation.

CHEF VARUN TOTLANI

The masterpieces on your plate make you wonder whether he is an artist or a chef; Varun Totlani is on a mission to bring a global twist to Indian cuisine.

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CHEF TOM AIKENS

There’s no global cuisine that this Michelin-starred chef hasn’t aced. With a deep passion for cooking, he has been experimenting with food since the age of 8!

CHEF IZU ANI

One of the most disciplined chefs in the world, his restaurants have gone on to win global accolades. With roots in France, Spain and the Middle East, Izu Ani is on his way to creating more waves in the culinary world.

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Travel

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THE LALIT

You simply can’t go wrong with The Lalit, can you? Whether it’s a staycation or a destination wedding, you’ll find the epitome of luxury and hospitality here.

CHECKIN | 4 OF THE BEST MODI RETREATS |JAFFATEL AVIV| BULGARI BALI | ROHET HOUSE

Our top picks for the season that you won’t want to miss. Plunge into these getaways, right from Rishikesh to Bali and Israel to Rajasthan, for an unmatched luxury escape.

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LUXURY LAYOVER – FAIRMONT JAIPUR + NIRAAMAYA RETREATS

These two fabulous properties masterfully rejuvenate your mind, body and soul. Let us take you through the ethereal experience they have in store for you.

TRAVEL – INDIA | MALAYSIA | PHILIPPINES

The Asian continent is filled with wonders, some of which are still unfolding. Read our pieces on surreal locations in India, Malaysia and The Philippines that you should explore this year.

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Property & Investment

PROPERTY & INVESTMENT

Realty in India is heading towards exponential change with state-of-the-art developments like Poltrona Frau and Amanora that exude luxury design and architecture.

Hello, India!

Thank you for showering so much love for the previous edition! Your encouragement and support humble us.

With that enthusiasm in our hearts, we bring to you our next issue of FOUR Magazine, India.

As we head into the festive season, we’re excited to bring you some exciting new features that capture luxury living. With the pandemic taking a backseat, we’re glad to welcome normalcy and indulge in travel and food once again. India is waking up to a new dawn of progress; there’s a hunger for a luxury lifestyle and a number of extravagant developments are underway across the country.

In this issue, we take you through the world of renowned architect, Hafeez Contractor and give you a glimpse of his contribution towards rede ning design and architecture in India. Next, sail through the luxury home solutions and interiors by Axor and Poltrona Frau.

Allow us to take you on a tour of the culinary kingdoms. Meet our FOUR chosen chefs for this edition. Learn about Sanjeev Kapoor’s journey to being a household name, Chef Varun Totlani’s zest for Modern Indian cuisine, UK’s Chef Tom Aiken’s culinary magic, and how Chef Izu Ani went on to be the most revered chef in the Middle East.

There’s immense beauty in travel; it’s how we learn more about our land and the world. The unfolding of di erent cultures and exploring all they have to o er never gets old. In this issue, we pick some of the nest luxury properties you can delve into for your next vacation - Modi Retreats, The Ja a, Tel Aviv, Jimbaran Villas, Rohet House. We’re certain that if you haven’t been to any of these getaways, you’ll de nitely be tempted to do so now!

We’ve also carefully handpicked the distinguished properties of Niraamaya, The LaLiT Resort & Spa Bekal, The LaLiT Temple View Khajuraho, and Fairmont, Jaipur, bringing you fresh luxury choices amongst these fabulous hospitalities. It doesn’t end there; you’ll nd some marvellous features on Lexis Hotel in Malaysia, Himalayan Resort and The Farm at San Benito as you go through the pages!

Our travel enthusiasts have got you covered on some fantastic destinations this fall. Look out for great features covering Rishikesh in India, The Philippines and Malaysia. Moving to luxury properties, we’re excited that the realty sector in the country is thriving once again. It’s our pleasure to introduce new developments by luxury real estate developer, Amanora. They’ve got a state-of-the-art township in Pune that will most certainly spark interest in you.

A work of love and labour, we hope you enjoy reading this issue as much as we enjoyed curating it for you. We are wishing you and your loved ones a very Happy Diwali. And as we near the end of the year, we’d also like to wish you a very Merry Christmas and a wonderful 2023! May the light of the festivities always lighten up your life!

From all of us at FOUR Magazines, have a great festive season!

Happy reading!

Team Vocabberry

Appoinment Only at:

Paving the Way for anAlternate India

For over four decades, his work has spoken for him and has always been in the spotlight. Whichever walk of life you come from, the name Hafeez Contractor will ring a bell.

The Mumbai-based renowned architect is known for his versatility and has been the creative genius behind a number of iconic structures across the country including the D.Y Patil Stadium, ITC Grand Central, DLF Gurgaon, Mahindra World School, Hiranandani, and the famous Louvre-inspired Infosys o ce, among others. What more can be said about a man who has been molding the country since the 80s that hasn’t been said already? We wondered, too, but decided to try and discover a little more, anyway!

Hafeez Contractor’s journey began way back in 1977 when he decided to join a relative in the architecture and housing business. Passionate from the start, he would work till midnight every day; it would have been longer if he didn’t have to make it for the last train. His tremendous skill of getting a myriad of things done in the day were probably honed during this time. He recalls making it for the New Year’s dance directly after work and doesn’t have too many memories of celebrating festivals. This hard work and dedication certainly came from his mother who single-handedly ran the house on a teacher’s salary.

The business at the time was quite different from what we know it to be today. It was a time when all the then well-known architects did as they pleased; no one seemed to follow by-laws or adhere to a predetermined budget, something that Hafeez Contractor would go on to change. After graduating from Columbia University, New York, he was on the rst ight back home, contrary to the visa o cer’s certainty that he wouldn’t return. He set out on his own in Mumbai in 1982 and was clear that there would be no compromise on quality and delivery - the client’s time and money mattered. Every inch in Mumbai is a valued space, and every hour meant the client’s hard-earned money. Not one to shy away from what seemed like impossible deadlines, he proudly remembers the many times when he sat through the night drawing up plans that went on to be approved the next day. Call him crazy or a workaholic or both, the truth remains that he is one of the most celebrated and revered architects this country has seen; very few to none have come close to the spectrum of work he has ful lled.

Speaking about his projects, he highlights how the client’s vision is important to his process. While other architects may like to have the last word on the nal »design,»

ABOVE Crest

Curating Classy Corners!

Tessera India was founded on a passion for art, design, and architecture, and it doesn’t stop astonishing the Indian connoisseurs!

Tessera India has been embracing art from all eras and genres in the surfaces, home, and bath segment, with a passion for curating luxury home solutions. It currently houses two luxury brands, SICIS and Jacuzzi, both market leaders in their respective categories. SICIS is a well-known Italian company that has transformed the art of mosaics and now houses one-of-a-kind surfaces, fabrics, lights, and furniture. Tessera creates breathtaking environments with SICIS, including details that stun and inspire.

Together, their creations have won the hearts and accolades of Indian customers. Here are some products that have stood out in the luxury home solutions segments in India.

YOU GLASS

It is a decorated glass U-Profile born from the need of architectsand designers to bring design and customisation with wide colour ranges for outdoor facades and indoor furnishing. The peculiar shape of the glass profile that historically arises for residential and industrial roofing uses becomes a design element that can be declined in many of their decorative collections. The high mechanical strength of the glass profiles makes it possible to obtain continuous surfaces without vertical metal supporting elements.

MARS TABLE

Mars, the Vetrite glass and wood coffee table, is a modern table with a refined design, suitable for an elegant and luxurious living room that reshapes the spaces of your smart homes.

LIPARI SOFA

Part of the Lipari series, the cosy two-seater outdoor sofa designed by Massimiliano Raggi for SICIS is inspired by one of Sicily’s most intriguing islands. The frame is matte white aluminium, and the cushions are in differentiated polyurethane foam. We kept gaping at its classiness!

GEMMA LIGHTS

A ceiling lamp conceived as a sculpture of light with a sensual and intimate soul. Vetrite Gem looks like a gem, directs light, and creates fascinating nuances of color.

SILENT WORLD

Continuing its legacy of hand cut mosaics and respecting artisanship, SICIS presents yet another striking feature wall in hand cut mosaics and calling it The Silent World. The expert hands of our craft masters create mosaics in our workshops following traditional techniques. Indeed, they cut the tiles one by one, creating pieces of indescribable beauty.

@sicis_india_official info@tesseraindia.com Mumbai: B-804 Hubtown solaris, N.S. Phadke Road, Opp. Telli Gully, Andheri East,Mumbai, Maharashtra 400069

Delhi: 356-357, Mehrauli-Gurgaon Rd, Near Sultanpur metro ,Delhi-110030

«Hafeez believes that for the client to truly be happy, the structure should reflect what they envisioned. A fine example of this is the ITC Maratha, a luxury hotel in Mumbai. The owners wanted it to re ect the charm of Mumbai, and for them, the beauty of Mumbai was in the Victorian-styled structures of South Mumbai, Hafeez delivered, and how! The ITC Maratha stands tall in the heart of the city, with its British Colonial architecture style and Victorian sculptures and fountains. Similarly, with Hiranandani Gardens, the builders wanted all the houses to be lake-facing, something that he managed to do innovatively. While he keeps the client’s vision in mind, he wouldn’t be the world-renowned architect that he is if he didn’t add a few twists of his own. Contractor is known for designing same-area houses in the same building, di erently. With a chuckle he admits that it’s simply to intrigue the buyers, increase demand, and make sure that his work isn’t taken for granted. Hiranandani Gardens is pretty much a world of its own with its residential spaces, o ce spaces, school, hospital and a host of recreational activities, among other things.

Hafeez Contractor has more than proven that he is in a league of his own when it comes to Architecture. Today, across the country and internationally, his team provides consultancy for structural, mechanical, engineering, tendering, landscaping, statutory approvals or any other services the client may require. And while he has been involved in mega developments across healthcare,

hospitality, town planning, private corporations and government projects he has also taken up more needbased projects towards community development like slum rehabilitation in Mumbai. “It’s about satisfying a need and giving the people what they want.”, he says. He has always been vocal about wanting to eradicate the slums of Mumbai. He believes he has the solution to it and that no one deserves to live in unsanitary conditions. His rst successful slum rehabilitation project was back when Mr. Balasaheb Thakarey was the Chief Minishter of Maharashtra. Hafeez and his team presented the government with a plan that was initially rejected but with multiple rounds of meetings and convincing, nally put into motion. He fondly remembers the gratitude of the inhabitants, especially the women who now had access to their own washrooms.

Contractor’s versatility is seen in the many projects he takes up regardless of their stature. Like the one time he was approached by an IAS o cer who had a budget of 110,000 to build a school in rural Maharashtra, it seemed impossible and more discernably, not something that was signi cant enough for an acclaimed architect. While many of his standing would dismiss such an assignment, Contractor believes that he is in a service and that’s what he’s going to do - serve. It was decided that the budget was not workable and that the school could not be constructed, but he wouldn’t have it. He got creative and chalked up a plan that made the best use of the resources at hand, within the de ned budget.»

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«“This is real Architecture”, he says, “It’s important to be able to think di erently, be exible with the design, and make the best use of the available resources. I have humbly accepted all kinds of work that people have trusted me with - nothing is too big or too small.”

However, this approach has raised a number of eyebrows. He has often been criticized for not having a niche. Most architects pride themselves on having a signature style that sets the foundation of their legacy, but not Hafeez Contractor. When asked about it, he pretty much always has the same response, “God has been kind. I’m here to serve. If I have the skill, and the capacity to successfully deliver projects across spectrums, why shouldn’t I?”

Now that he has pretty much done it all, one would think that he’s looking forward to retirement. Well, far from it. His ‘what’s next’ is already de ned and in the works. Contractor is creating what some might call an ‘alternate India’; one that doesn’t re ect the age-old housing inconveniences of poor ventilation, cramped spaces, lack of water, etc. His farsightedness convinces him that the great migration from rural to urban is far from stabilizing. He estimates a housing demand of over 70 million. And his vision is “A ordable Housing for Every Indian”. It’s no secret that the youth

constitute a major chunk of the population - youth that come to the cities with aspirations of raising a family and having a successful, comfortable life. With the real estate prices being what they are, these dreams seem to get dimmer something which Hafeez Contractor wants to x.

Being an advocate of sustainable development, he strongly believes that you can’t gobble up all the land that’s available. Global warming and climate change are real; we must be mindful of the wetlands and farmland. The city of Mumbai has an inhabitable space of around 150 sq.km. and the housing demand needs to be satis ed within this area. And so, Hafeez is now working on condensed development that will transform the chaotic slums and shanties across the city into high-rise buildings that will provide housing at less than 10 lakh rupees. He believes that India must have 3 or 4 mega cities that will ful l the housing demand so that the rest of the land is preserved for a sustainable future. “Today, we can produce electricity with solar and hydro power but what we cannot produce is more land; we simply have to work with what we’ve got. It is not our personal land inherited from our ancestors, but merely borrowed land from our grandchildren. It is our responsibility to use it wisely and leave it in a better state for the future generations.”, he concludes forthrightly.

ABOVE IRIFM

Imperial

OfBathBreathtaking Décors!

A fusion of high end craftsmanship and with distinctive values of innovation, design and quality, AXOR and has set their own accent in luxury home design in the Indian market!

hat if, your bath space looked as stylish and magnificent as your living room? How about that space in your house that de nes your personality and your taste so gracefully that it adds glamour to your living? We found the secret to a stylish, personalised bathroom from the Indian luxury home industry.

When it comes to personalised, top-notch sophisticated bathroom design, the Indian luxury home designers claim that AXOR, the premium brand from the house of uber luxury products Hansgrohe, has hardly any match. As a brand of the Hansgrohe Group, a company with long-standing tradition, AXOR has access to more than 100 years of expertise in the sanitary industry.

AXOR, the brand that Hansgrohe group launched in 1993 with its mission to develop taps and showers with unparalleled design, technology and manufacturing quality, has been class apart from the inception. Over the years, Axor’s products have proved to be avant-garde and personalised to add perfection to your luxury home.

There is a demand for spaces and objects that re ect one’s own personality in one’s luxury home. “How can architects and interior designers better understand their clients’ personal evolving desires, developing distinctive and sustainable long-term solutions that give meaning and satisfaction for years to come? And how can their clients get to spaces designed for their very individual needs? All that has been addressed in our new project named Distinctive,” says Anke Sohn, Head of Global Brand Marketing AXOR.

Developed in collaboration with world-renowned designers, Tristan Auer, Sarah Poniatowski, Hadi Teherani, Philippe Starck, Antonio Citterio, Jean-Marie Massaud and Barber Osgerby, AXOR products come in a variety of styles. All AXOR faucets, showers and accessories are produced to the highest standards of quality.

Paris-based Tristan Auer is someone who takes inspiration from place and loves combining old antiques pieces with very modern textures.

Asked about his approach to bathrooms in general, Auer replies, “I prefer to say, ‘room with a bath.’ It’s a real room where you do something, you live in it. That’s why you need to have a niche for arts — maybe a painting, maybe some object that’s usually found in your living room. So, let’s bring it in the bathroom!

Finished in Polished Gold Optic, the AXOR Edge washbasin faucet and free-standing bath faucet set striking contrasts to the surrounding materials. The AXOR Shower Heaven and the AXOR Edge thermostat, provide cuttingedge functionality within the shower area. The use of the new AXOR Universal Rectangular Accessories designed by Philippe Starck adds a timelessly modern touch to the bathroom.

Renowned designer Sarah Poniatowski’s bathroom concept dissolves the boundary between the indoors and the elements. The outdoor shower area o ers a seamless continuation of the interior aesthetic and the e ect is only heightened by the AXOR Starck Nature Shower; an iconic design object that expresses the simple elegance and beauty of AXOR Starck.

She describes the bathroom itself as “a place where you can daydream yet relax, be creative yet stand still, enjoy the outside while being in your very own bubble. It’s all about balance. Hence the choice to play with contrasts.”

Hadi Teherani, the celebrated designer, designs from personal perception and inspiration. This is also how the bathroom concept for the AXOR project DISTINCTIVE was born. When asked by the brand how he would de ne his very personal “bathroom with personality”, the architect

answered with a design that re ects an individual idea of this space, derived from this self-imagein its daily use, its design and its furnishing. It is a space where I can retreat, throw o the stress, and come out reborn, Hadi Teherani explains. Developed with internationally renowned designers, AXOR products are often awarded design prizes. AXOR is a brand of the Hansgrohe Group.

With an expertise that extends far beyond the products themselves; AXOR inspires and enables architects, interior designers and the design-savvy public. Together with AXOR, they shape water-related spaces that re ect the unique personality of the user.

A fusion of high-tech and craftsmanship, the values of innovation, design and quality re ects in every single product by AXOR and has set their own accent in design in the Indian market!

BELOW RIGHT A Place of Regeneration Hadi Teherani

BELOW A Place of Transformation Tristan Auer

India SANJEEV KAPOOR

India VARUN TOTLANI 3 London

T OM A IKENS

Dubai I ZU A NI

FROM THE CHE F ’S TABLE!

A tête-à-tête with the Maharaja of Indian Culinary Kingdom, Chef Sanjeev Kapoor, who has been ruling it for more than three decades and is still everyone’s favourite.

Chef Sanjeev Kapoor needs no introduction, over the last three decades, this globally famous Indian Masterchef has shared his secrets to nger licking food with Indians, who in turn were glued to his show ‘Khana Khazana’ that ran for 22 years! Many Indians started their culinary journey with his recipes and he undoubtedly put Indian Culinary in the world map with his innovative recipes like Shaam Savera!

Chef Sanjeev Kapoor has also built a culinary empire that allows him to champion several social causes. He’s actively involved with the non-pro t Akshaya Patra, he works closely with autistic children, he has joined hands with the World Central Kitchen, and recently, he took on spreading awareness about clean cooking apart from shooting for a new cooking show.

Four Magazines gets up, close and personal about his life, his favourites and how it all begun.

INDIANS LOVE CHEF SANJEEV KAPOOR AND HIS RECIPES, BUT WHOSE RECIPE AND ‘HAAT KA KHAANAA’ IS THE REAL ‘KHAZANA’ FOR THE CHEF HIMSELF?

Sanjeev Kapoor: For me, it will always be my mother’s Rajma Chawal and Punjabi Kadhi, the spectacular Undhiyo that my mother-in-law makes and my wife Alyona’s Khandvi, too. They are brilliant cooks and I have to admit, that they make these dishes better than I do.

Interestingly, I was introduced to Gujarati Kadhi after our marriage. So yes, I discovered some real ‘khazana’ after getting married and even after being an Executive Chef. Also, my research on Indian food, the intricacies involved in regional cuisines, the innovative combinations and when on my food trails, I still continue to discover many amazing new dishes.

YOU WANTED TO BE AN ARCHITECT BUT LATER DECIDED TO BE A CHEF… WHAT CHANGED YOU MIND?

Sanjeev Kapoor: It was a father’s friend’s advice that hit me hard when I was in a dilemma about deciding between architecture and hospitality. He said, “It is better to excel in a mediocre eld than being mediocre in an excellent eld.” This comment impacted me so much that I found my profession and later, the direction my work life was to head in.

Also, my brother Rajeev always said that the ‘right person, should be doing the right job’. He noticed I was better in this job.

WHY THE NAME THE YELLOW CHILLI FOR YOUR RESTAURANT?

Sanjeev Kapoor: The idea behind The Yellow Chilli (TYC) is the yellow chilli, an ingredient that adds a unique, extra punch to the recipes. At TYC, I have reproduced some very eclectic dishes from North India and a few from the rest of India. »

LEFT The Yellow Chilli

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“The story of my signature dish, Shaam Savera is linked to my comeback on the TV show Khana Khazana. I felt like I was on a reality show when the director Hansal Mehta showed me a few ingredients including, paneer, spinach, onion, tomatoes and stu and asked me to create something innovative out of them. I said, I would come up with something for sure and thus, Shaam Savera was born. Indians loved the dish wholeheartedly! It is since been my signature recipe and it features on The Yellow Chilli menu as well.”

«WHAT DISHES FROM TYC WILL YOU SUGGEST TO SOMEONE WHO IS ABOUT TO TASTE INDIAN CUISINE FOR THE FIRST TIME?

Sanjeev Kapoor: For somebody tasting Indian food for the rst time, I would recommend Harippa Paneer Tikka, Lalla Mussa Dal, Shaam Savera and Subz Roohani Biryani from the vegetarian options. From within the non-vegetarian fare, I would recommend, Peelee Mirch Fish Tikka, Jheenga Tamatar Kut Lawrence Road Tandoori Murgh, Puran Singh da Tariwala Murgh, Peele and Nalli Rogan Josh.

TELL US THE STORIES BEHIND CREATING YOUR ICONIC DISHES, SHAAM SAVERA AND LALLA MUSSA DAL?

Sanjeev Kapoor: The story of Shaam Savera is linked to my comeback on Khana Khazana. I felt like I was on a reality show when Hansal showed me a few ingredients including, paneer, spinach, onion, tomatoes and stu and asked me to create something innovative. I said I would come up with something for sure and thus, Shaam Savera was born. It is now my signature recipe and features on The Yellow Chilli menu.

As for Lalla Mussa Dal, it is believed that this dal was cooked at the Lalla Mussa railway station in the North West Frontier Province. I recreated it with the addition of green gram, which is light, while retaining the base of whole black

gram that is heavy and heaty. To this dal that is cooked overnight, I added the richness of ghee, cream and butter.

WHAT ARE YOUR MOST FAVOURITE INGREDIENTS TO WORK WITH?

Sanjeev Kapoor: Lots of love and a wide smile makes the food taste better!

On a serious note, I love spinach. The other ingredients that are my favourite are cardamom, cumin and pepper.

DO YOU BELIEVE THAT A CUISINE’S FUTURE LIES IN REINVENTING IT BY MAKING FUSION DISHES SUITABLE FOR FOREIGN PALATES?

Sanjeev Kapoor: Today’s generation is aware of the food trends around the world. They are well-travelled; their purchasing powers are high and are gourmands so to say. They look for variety when they eat out and of course the restaurants too cater to this elite class of food a cionados as they see an increasing trend of such food enthusiasts.

Look at the Chinese fare we get here in India. It is even called Chindian and is completely di erent from the way it is made in China. Here, it has a lot of veggies, spices and sauces. But look at the popularity!! Our very own Chicken Tikka has already entered European eateries.

Not that traditional recipes are not getting their due recognition, we, as chefs are also inspired to recreate »

LEFT Tamatar Basil Shorba

«and present dishes that are innovative, bring together different ingredients, apply different techniques in preparing them and thus come up with dishes that appeal to the palates of a global demography.

But, I am de nitely against doing fusion just for the heck of it.

YOU HAVE SUPPORTED CHILDREN WITH AUTISM FOR SEVERAL YEARS, FED MEDICAL WORKERS EXTENSIVELY DURING THE PANDEMIC, WHAT’S THE RECIPE TO BEING A GOOD SAMAR I TAN?

Sanjeev Kapoor: I owe this to the humble upbringing we had, the values instilled in us and above all, God has been kind. It is my moral duty to contribute in whatever little way I can.

WH IC H C ELEBR ITY/VIP D I D YOU FEEL MOST HAPPY C REAT I NG MEALS FOR? (IN TERMS OF RESEARCH, PLANN I NG, AND F I NAL OUTCOME)

Sanjeev Kapoor: It was cooking for our Prime Minister,

Narendra Modi in the UAE. This was at an event where our honourable Prime Minister dined with the Managing Director of Abu Dhabi Investment Authority (ADIA), Hamed Bin Zayed Al Nahyan. I had prepared a Royal Gujarati Thali.

Also, I had the honour to cook dinner for our soldiers at the Batra Transit Camp in Dras on the occasion of Kargil Vijay Diwas, 2019. The Indian Army was commemorating 20 years of India’s victory over Pakistan.

W E ARE C UR I OUS TO K NOW WHAT’S COM I NG NEXT FROM THE CHEF’S TABLE.

Sanjeev Kapoor: We launched The Yellow Chilli (TYC) restaurant, Preet Vihar, New Delhi in July 2022. We have another TYC launch scheduled in Kanpur and Ghaziabad. We are very excited about it! We also launched Indii in New Delhi. This is an outlet based on the QSR format.

Also, in the pipeline is collaboration with Fast & Up for GoodEatz. The latter is a 100% plant protein based vegan nutrition range of health supplements.

PREVIOUSPAGE Nalli Roganjosh

LEFT Motichoor Cheesecake

A

GA STRONOMIC EXPLOSION!

A creative culinary genius, Varun Totlani is on a mission to explore lesser-known Indian ingredients that can help him decipher new avors in the Modern Indian cuisine.

PHOTOGRA P HY BY SHYAMALI PATEL

Some chefs can turn food into art; it may be an innate gift or the passion for the craft that has transitioned into supreme mastery. Head chef of Masque, Varun Totlani, is unmistakably one of those chefs. His journey to being one of the top chefs in the country has been a series of serendipitous moments. We’ll elaborate on that later! To experience his food symphony, we visited Masque and had a chance to chat with the Master Chef himself. Before getting into narrating his story, the team pampers us with a 10-course meal, one course better than the other. Taking inspiration from the varied culture of India, they bring in a daintily plated course, Murungakkai Marrow; their take on Tamil Nadu’s murungakkai kuzhambu where the drumstick marrow was marinated in traditional avours, and the seeds seasoned with curry leaf oil, Charred Corn | Makkai Atta | Thengyar; a baked masa tart stu ed with charred corn salad, topped with a corn and thengyar chilli mousse, and sprinkled with some Keralite thengyar chilli salt, and Ghevar | Achaar | Jerusalem Artichoke; a savoury take on the Rajasthani ghevar topped with Jerusalem pickle, and garnished with nasturtium leaves & owers and water chestnut. And this was only the rst course.

The chef comes out with a warm and welcoming smile on his face, asks us to relax and enjoy the meal, and assures us that he’ll join us for dessert. Houseful on a Friday night, he clearly had a lot going on in the kitchen. Before the next

course, we notice the ambience and interiors; they’ve opted for a minimalistic, raw look, almost like a lab - a brilliant choice considering the constant experimentation and discoveries they make with food! Among the next courses served were BBQ Pork | Rhubarb | Ambemohar; pork ribs that were brined and spice rubbed for 2 days, brushed with tamarind glaze then barbequed, served with crispy ambemohar rice avoured with coriander, Kakka Roast | Tortellini | Rasam; a spin on Kerala’s clam roast stu ed in tortellini and served with a clear broth, fried curry leaved and pickled seaweed, and Akharghoda | Ambadi | Cucumber; a cactus and cucumber salad with fresh pickled karwanda, watermelon radish, and agarghoda – a native leaf often eaten by the tribal community in Maharashtra.

Chef Totlani comes out again, this time to personally serve us our next course, Khad Quail | Sa ron; his take on the Rajasthani khad, which is traditionally slow-cooked in a pit. He goes on to tell us how the locals would wrap up whatever meat was available in three layers - leaf, cloth and jute, and does the same with the quail we were about to eat. He served it with Malabari paratha and doused it with a sa ron sauce, something he learned on his travels to Kerala. Finally, he added a side of salad and left us to enjoy it, not before suggesting we use our hands for this one!

The main course was lamb served in a spring onion sauce, topped with onion seeds, chives, fried onion and sesame poppy, and a delicious take on sheermal, the famous»

LEFT Masque by Shashank Das

VARUN TOTLANI

LEFT Goda Masala Rice, Morels, Jakhya Gutti Aloo by Shyamali Patel

RIGHT Sea Buckthorn and Squid by Athul Prasad

«Iranian atbread. Before we devoured this sumptuous course, we were escorted to the kitchen and served a concoction of ginger ale ice cream, pumelo and kokum, their version of a palate cleanser. Honestly, it looked too beautiful to eat, but we did. And it was heavenly.

On an extremely satiated stomach, we nally had the chance to chat with Totlani and learn about his journey. A Mumbai-based boy, he always knew he would end up in a culinary career even though he hadn’t quite planned it out thoroughly. His love for food has been enduring for as long as he can remember, literally dating back to his childhood when he would watch cooking shows and convince his mother to try the recipes at home. It’s quite evident by his craft that he loves to try new foods and learn about various preparations across cultures. His favourite part is most likely adding his own twist to them!

He applied to the Culinary Institute of America for a Master’s program and never thought he’d come back to India. 11 Madison Park was the dream, and a visa snag disrupted that dream. It seemed unfortunate at the time, but if it wasn’t for that heartbreak, Masque would never have happened for this culinary genius. Back in Mumbai, he was juggling with the idea of a cloud kitchen when a friend asked him if he’d like to be a chef at Masque, and the rest is history. He started out as the sous-chef to then head chef, Prateek Sadhu, with whom he shares a close friendship and reveres as a mentor and

inspiration. Initially, the team served more of a global spread but soon realised that the Indian cuisine can be explored a lot more. And so, they began their experimentation with ‘Modern Indian’, and created wonders with it.

One of the secrets to their success is that the team uses home-grown produce. Chef Totlani, along with his team, travels across the country looking for ingredients that haven’t been discovered yet. He enjoys wayfaring through remote area and learning about what grows there, how the locals include it in their cuisine, and how he can infuse the same into the o erings at Masque. Their process is pretty structured; there’s a tasting menu, available in vegetarian and non-vegetarian options, that changes every 45 days. On prior notice, other preferences like vegan, gluten-free, keto, etc. can be met too. Once the menu is in place, the chef and his team of culinary experts get their creative geniuses together and begin to curate the next menu.

The passion to keep creating new variations of the Indian cuisine led Totlani to learn about many lesserknown ingredients that are available in abundance in the country. “The buckthorn berry, a sought-after Scandinavian ingredient, is freely available in Ladakh, but we’ve been importing it due to our lack of awareness.”, he says resentfully. Similarly, many other ingredients including seaweed are widely available in India but have always been imported.

Through his travels, he has learned various »

LEFT Carrot Ghevar Tart by Shyamali Patel

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RIGHT Hemakunta Hillinspired Suites

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«technical and emotional aspects of food across cultures. In Chennai, he was a guest at a friend’s place, and instead of being served at the dining table, he recalls how the friend invited him to his kitchen, cooked in his presence and they enjoyed an ongoing meal, literally from the stove to the plate. It was here that he learned that when someone pulps the drumstick for you, it’s a sign of a ection. And Totlani replicated the same in his ‘Murungakkai Marrow’ dish! Like this, there are countless experiences that have transcended into his menu and cooking methods.

Of course, what is on their minds and on paper has to make sense on the plate too. And with the number of variations and ingredients being experimented with every month, one can only imagine the number of food trials that goes on in the lab. Yes, Masque has an amazing lab where a whole lot of magic happens. Totlani’s team has found success in a myriad of pickling, blackening and fermenting techniques that have added to the gourmet experience at Masque. Enthusiastic about having zero wastage, the lab is also a place to discover how all the discarded elements can be utilized in the culinary process. With the storm that Masque has created in the ne dining world, we had to ask him if he has served a number of celebrities, to which he atters us by saying all his guests are treated like celebrities. He wasn’t wrong! A humble, fun-loving and passionate personality,

it was discernibly evident that he shares an amazing bond with his team.

Talking about chefs that inspire him, he says that Gresham Fernandes of Impresario Hospitality, Matt Orlando of Amass, Copenhagen, and Chef Tootsie, the 80-year-old master chef who still makes the best barbeque in the USA, are some of the chefs that greatly in uence him. Of course, his biggest inspiration remains his close friend, mentor and con dant, Prathik Sadu. When asked what’s next, he admits that there’s a lot more avours and ingredients he wants to explore, and they’ve barely scratched the surface. “I’m already living my dream, working at the best restaurant in the country.”, he says with a bright smile.

It was truly a pleasure meeting Chef Totlani and devouring a glorious meal. As we near the end of our soiree, we’re treated to some ne desserts. Just when we thought we’d seen enough creativity for an evening, they bring us Cacao | Chocolate | Gondhoraj, literally in the base of the cacao fruit! It was a lychee, gondhoraj lemon and custard apple, topped with aerated chocolate mousse, cacao beans, cashew chikki and a chocolate tuile, nished with Pondicherry chocolate ice cream. This, along with their version of peanut butter & jelly and sweet paan concluded our 10-course meal, making it an experience that compels many to y into Mumbai, and we don’t blame them.

PREVIOUSPAGE Chocolate, Mahua by Athul Prasad LEFT Aquacollins by Shyamali Patel

MUSINGS OF A MASTER

A childhood in the British countryside sowed the seeds for a proli c culinary career for Tom Aikens. Whether at Michelin-starred Muse in London or one of his several restaurants in Asia, he sources the best produce to create sublime dishes that tell stories of the seasons in an e ort to enthuse the palate and create memorable dining experiences.

PHOTOGRA P HY BY F OO D S TORY MEDI A & J A MES MCD ONA LD

Born in Norfolk, Tom Aikens’ childhood was a country-living dream. Days were spent gardening with his mother, followed by evenings cooking up a storm using the freshly picked produce. These experiences ignited a passion in Tom for food and cooking; his very own gardento-table lifestyle that laid the foundation for an ingredientfocused culinary philosophy that continues to shine on in his kitchen to this day.

“As a child, my twin brother Rob and I would help our mother in the kitchen with the preparation of cakes, biscuits, jams, chutneys and home-cooked meals, using fresh vegetables picked from our garden,” reminisces Tom. “She was very passionate about homegrown produce, which rubbed o on the two of us. When I think back to those days when we were around eight, I still remember picking the raspberries and the sweet taste they would give. As well as our apple tree that would be overloaded with apples for crumbles, compotes and eating [them] fresh.”

It wasn’t only his mother whose work inspired Tom’s eventual career in the culinary arts, though. His father owned a wine business, which saw Tom visiting wineries at a young age, gaining insight into the perfect knowledge pairing that’s integral to chefdom.

“My father had his own wine business, importing and exporting wine, as well as a shop. So I had the best of both worlds. We got to go to France at an early age in the eighties, driving all the way from Norfolk down to the Auvergne and beyond. My father was a great map reader and would spend hours writing the best routes to travel through France, where we would stop o at di erent wine

producers as well as little family restaurants. There were even some days when he would drop my brother and me o with a wine supplier/producer so he could spend lunch with them discussing business. We would sometimes end up in the vineyards, picking grapes and sweeping out the cellars, so from an early age, my exposure to food and wine was quite signi cant.”

But an understanding of viticulture wasn’t the only thing he gained on these road trips; one particular foray to France opened up Tom’s mind to the ne-dining world, creating an unforgettable memory that would eventually guide his vocation and doctrine as a chef.

“On one particular trip down to France, my father booked us into a Michelin-starred restaurant/hotel by complete accident. He only realised the magnitude of what he had booked when we arrived at the hotel to nd our car surrounded by waiters wearing white gloves with white jackets and bow ties. I seem to remember the look on his face when they opened the car doors and lugged our bags up to the hotel.

“But that evening, I had the most amazing meal; it is one of those inspirational gastronomic moments that I will always remember. Ask any chef, and I think they will have something similar. Being in the eighties, it was still the era of nouvelle cuisine, tiny little portions delicately put together with the tiniest of details. I had the most beautiful simple tomato salad with stunning fragrant olive oil, basil, nely diced shallots, course sea salt, black pepper and chives, all these avours I remember as if it was yesterday.”

A recollection so poignant that it’s this idea of creating unforgettable dining experiences that Tom fosters in his »

LEFT The chefs’ kitchen counter on Muse’s groundfloor.

LEFT Wait and See: whitechocolate and cream cheese ganache, dillsherbet, milk tuilles (as the sandwich bread), cucumber jelly, creamcheese parfait, cucumber and sake granita, cream cheese ice cream and dill oil. A pre-dessert inspired by Tom’s favourite sandwiches as a child of cream cheese and cucumber.

RIGHT Interior details at Muse by Tom Aikens.

“Through my own take on experience-led dining, Muse invites guests on a culinary journey designed to create lasting memories. Each dish harks back to something or someone who has in uenced me, paying a subtle and artful culinary homage.”

« restaurant, Muse, today. Set in a renovated mews house in the heart of London, Muse is Tom’s take on homely ne dining that calls upon his childhood memories, professional culinary experience and passion for the nest produce.

“I wanted to create a home from home, for people to feel like they are being invited into someone’s front room. So I steered away from working with a restaurant designer this time and chose to work with home interior designer Rebecca Korner to create an inviting, luxurious interior, combining an eclectic mix of furniture and lighting with exquisite fabrics, decadently rich woods and jewel-toned marbles. Complementing one another, Muse’s food and interior work hand in hand to create a truly magical dining experience.

“The menus at Muse have been inspired by nostalgia, pivotal moments and key people from my personal life and career. Through my own take on experience-led dining, Muse invites guests on a culinary journey designed to create lasting memories. Each dish harks back to something or someone who has in uenced me, paying a subtle and artful culinary homage.”

Some of these signi cant people include the likes of chefs Pierre Ko mann at La Tante Claire, Joël Robuchon, and David Cavalier at Michelin-starred Cavalier’s restaurant in Battersea. Cavalier was, in fact, the rst chef who gave Tom a position in a kitchen. As Tom admits, getting your foot in the door at top restaurants in the nineties wasn’t easy, but after o ering to work for free for six months, Cavalier agreed to have Tom on his brigade. Tom then moved to Pied à Terre to work with David Neat before packing his bags for Paris to take a position in Robuchon’s

three-star kitchen, which was an eye-opening experience for the young chef.

“Robuchon ran the service and kitchen like an army operation. Each section had between two and six chefs. No one was allowed to talk; it was a completely quiet kitchen, unlike Ko man’s, which was more vocal. When checks came in, Robuchon read them out, and you had one moment to write all the information down and get it right. We would have to write on a piece of tin foil stuck to the wall as the orders came in: how the meat was cooked, what the table number was and the timings, as well as cook and plate. In the service, you could not ask, look or speak to Robuchon, so you had to concentrate all the time. The produce was the best I had ever seen; fresh ingredients every day, from tru es to ceps, wild strawberries, fresh almonds and peaches.”

After his time with Robuchon, Tom’s next professional step was not necessarily an easy decision, but one that turned out to have a monumental impact on his future. It not only signi ed an important milestone he had set out for himself but also ended up making gastronomic history.

“When I was 25, I got the call from David Moore at Pied à Terre about returning to be a co-owner and Head Chef. It was a very big decision, and I thought long and hard about it. I remembered how, when at college, a teacher who took a dislike to me told me that I wasn’t good enough and would never make anything of myself — in fact, he said I had only been accepted to the college because of my twin brother as they didn’t want to split us up. From that moment, I had it in my mind to be a Head Chef by the age of 26; because if I had not, I would be a failure. So it was a momentous coincidence that I had to take, as there was no other opportunity to be a »

RIGHT Conquering the Beech Tree: langoustine, pork fat and apple. One of the signature dishes on Muse’s menu inspired by Tom’s unwavering dedication torepeatedly climbing the copper beech tree in their childhoodgarden.

« Head Chef at the age of 26. Pied-à-Terre is where I became the youngest British chef ever to be awarded two Michelin stars, aged just 26.”

Tom’s career has seen continued success since his time at Pied à Terre, including his restaurant Muse being awarded a Michelin star. A notable achievement, especially since it opened just as COVID hit when the constant closures and rules wreaked havoc in the hospitality industry. It’s perhaps Tom’s dedication to not only creating tasty food but also fostering a customer-centric space where every diner is made to feel truly special that resulted in his restaurant standing out and persevering through these hardships.

“Throughout the menu at Muse, we immerse and engage with the guests to ensure that they have several memorable experiences when they leave. The last experience when a guest leaves Muse is one of my favourites; they take home a little box of treats, a nightcap called Free Spirit, which is a seasonal infusion made by me. Then for the morning, they get a little Muse-made pastry with a seasonal jam, like raspberry, blackcurrant or elderberry. Then two muslin tea bags of seasonal foraged dried herbs and fruits that, again, I have collected. It’s just going that extra inch to make a guest have the very best time.

“Everything at Muse is driven by seasonal produce and the philosophy of creating lasting memories, as without these, you don’t get regular customers. We do a single tasting menu that is communicated as stories throughout the menu. Each dish has just three ingredients as a headline with a personal story underneath, giving guests a feeling of inquisitiveness, apprehension and excitement before they even get the food. Mystery and intrigue create an

experience, and a journey should be at the forefront of any menu. Each dish I make has been well thought-out as to why it appears on the menu and leaves a lasting impression. It creates a nostalgic, feel-good experience for people to re ect on in their own way, as food is so personal, and each person reads it di erently.

“I’ve spent more of my free time in the countryside, where I love to be out in the open space as I’m a bit of a country boy at heart being from Norfolk. Inspiration sometimes comes from past creations as I like to reinvent dishes that have worked well in the past. I am far more balanced these days in terms of my own style, and with the help of my senior chef team, such as my Head Chef Seamus Sam, Senior Sous Chef Joe Brackenbury and our Research and Development Chef Sam Ashton Booth, who are all with me at Muse, we discuss together the seasonal changes, along with the components and the creative process of the dish. As with all chefs, the seasons are the starting blocks to what we do, but now that I have been a chef for almost 35 years, I’ve got quite a few ideas in the memory bank. We will discuss the cooking method to be used, experiment with the dish’s presentation, including what vessel or plate ware will work well with that speci c dish and style of presentation. We will often experiment with a few di erent presentations of plating before the dish is o cially added to the menu, and then we go into the matching of the wines with Julien Arribillaga.

“Dishes change every four to six weeks; however, currently, you can expect dishes such as snails in garlic and red wine. The humble snail is slow-moving but certainly packs a flavour punch. Cooking under renowned chef Pierre Ko mann, I fell in love with the art of preparing »

RIGHT Just Down the Road: ricotta, green asparagus and broad beans. A signature dish at Musethat honours local milk products sourced from Old Hall Farm, a dairy located in Norfolk, just twenty minutes from where Tom grew up — hence the dish’s name.

LEFT Muse by Tom Aikens dining area, designed by Rebecca Korner.

« this wonderful garden creature. We have a Dover sole, tru e and artichoke dish titled Patience is a Virtue, a nod to the thirteen- to seventeen-year wait we must endure before the Dover sole sh reaches its prime. Then there is a cucumber and cream cheese sandwich, which is a predessert titled Wait and See. Many of you will remember your mother’s voice when asking: ‘What’s for dessert?’ All I will say is that it is a sweet, seasonal delight — an idea inspired by my favourite sandwiches as a child.

“I will always try to source ingredients as locally as possible, no matter the country I am in. I adapt my menu according to what the suppliers can provide me with. I will always serve the freshest and best-quality ingredients to our guests. Sustainability is the key element to sourcing the best-quality ingredients. If the produce grown is harmful to the planet, then it is damaging the produce itself, which, of course, a ects its taste. I believe that the best meals can be made from the most simple recipes, provided that you get the best ingredients, as food is strongly linked to the whole concept of sustainability.

“At Muse, we use many great suppliers across the United Kingdom, including suppliers such as Lake District Farmers, who produce some of the best-quality, breed-speci c meat. The shell sh from Keltic Seafare is sourced from crystal clear ‘Class A’ waters o the NorthWest Highland Coast of Scotland, and their dedicated and hardy shermen strive to bring us the best the seas can o er, whatever the weather; I have been using them since 1995 from Pied à Terre days. Old Hall Farm produces amazing raw milk products, from cream to butter to milkshakes. At Muse, we use their wonderful thick cream and milk for

our homemade ricotta course titled Just Down the Road, as I used to live just twenty minutes away from the farm. We also make our cultured butter from their cream served alongside our sourdough bread. These are just a few of the suppliers we use, which I believe are truly the best in their game in terms of quality and freshness.

“My favourite signature dish on the menu at Muse has to be our langoustine, pork fat and apple dish titled Conquering the Beech Tree. My rst memory as a child was a sense of fearlessness; I was always taking risks and looking for challenges. We had a very tall and beautiful copper beech tree in our garden that I would dare to climb again and again. As chefs, we must always challenge ourselves and take an element of risk in discovering new avours, techniques and creative innovations. It’s always daunting to do something for the rst time; however, being creative isn’t about being the rst or only person to think of an idea. More often than not, creativity is about connecting ideas and inspirations. Take a moment to consider that without risks, there are no rewards, which also includes climbing beech trees!”

This idea of pushing the boundaries is something that has undoubtedly led to Tom’s triumph in the restaurant industry. Always striving to learn more, he sets his eyes rmly on his goals and stops at nothing to achieve them. An admirable work ethic that will surely lead Tom to incredible culinary heights — and we, for one, can’t wait to see what his future holds…

Visit www.musebytomaikens.co.uk for more information or email info@tomaikens.co.uk for enquiries.

RIGHT Patience is a virtue:

sole, truffle and artichoke.

The London

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ABOVE A nod to royalty is a theme throughout the hotel, here with reupholstered armchairs to reflect this

LEFT The vibrant bar centres the ground floor, making it difficult for you to decline a nhow special cocktail

CENTRE Relax by the fire in a secluded section of the hotel

RIGHT The penthouse suite with it's luxe marble throughout will have you wanting to move in

Choose from six types of rooms depending on the level of luxury you're looking for. They've got superior and premium rooms that cover the basics pretty neatly as well as suites and a penthouse if you're looking for a royal experience. Don’t miss the graffiti in all the rooms, especially in the bathrooms - you'll be in for quite the historic surprise! The 190 rooms are equipped with rain showers, flat screen LED TVs, free Wi-Fi, espresso machine, minibar, and professional hairdryers.

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PUSHING THE LIMITS

Nigeria-born Izu Ani has blossomed into the Middle East’s most proli c culinary jewel. Dedicated to showcasing the world’s varied cultures and cuisines through his food, he brings together happiness and heartfeltness through thoughtful fare delivered with a contagious smile, every time.

PHOTOGRA P HY BY A LIN CONSTANTIN, A RTUR B EGAL & BE ART PRODU C TION

Born in Nigeria and raised in London, chef Izu Ani spent time learning the classics at Michelin-starred institutions in France and modernist cuisine at culinary hotpots in Spain before relocating to the Middle East in 2010. It was here where he made his culinary mark, credited for bringing a new style and type of cuisine to the United Arab Emirates through award-winning restaurants Le Petite Maison and La Serre. He has since opened six successful dining venues – including much-lauded Gaia and Carine in Dubai – and spearheaded various proli c hospitalityfocused projects in the region. And to think all of this culinary-enveloped greatness stemmed from him joining the home economics class at school to spend more time with his female peers.

“Honestly, I chose to study home economics at school as I noticed it was a class full of women, which caught my eye. While that may have been what led me there, when I started cooking my passion evolved, and since then, my love for it has grown. I remember my mother being so proud of everything I made.

“After my studies, I worked at a few London hotels and joined Michelin-starred The Square in Mayfair. I then travelled to France and spent six years absorbing everything that French cuisine could teach me. I was lucky enough to work at a number of restaurants, including two-Michelin-

starred La Bastide Saint Antoine and the world-renowned three-Michelin-starred Auberge de L’Ill. After a short stint in Spain and London again, I moved to Dubai to launch La Petit Maison, La Serre, Gaia and of course, Carine. Since a young age, I have always wanted to create with food, and I am so lucky to love what I do. I never take that for granted.

“In my early career, I spent a lot of time in France and absorbed everything I could about the culture and cuisine. It is where I met my wife, and it gave me a wider spectrum of knowledge and understanding. From there, I travelled to Spain and o ered my services at Mugaritz, one of the world’s best restaurants located in San Sebastián. By working for free, I earned more than I ever expected and learned more than I could have imagined. I believe that in life, we have to invest our time, e ort and dedication into ourselves and our passions.

“My travels and experiences continue to shape my understanding of cuisine and have enabled me to translate this through the menus I work on. It is important to respect the culture that each dish takes inspiration from, to take our time to learn and understand their traditions. Food is at the core of every country. By understanding the culture, we have the privilege of knowing how to extract the experience and tell each story from the source.

“Japan has always been my favourite place to eat. I fell in love with the culture, the respect they have for everything »

LEFT Exterior and interior of Gaia, Chef Izu Ani’s Greek-Mediterranean restaurant in Dubai.

LEFT Burrata with cherry tomatoes, pesto and rocket at Carine.

RIGHT Chef Izu Ani is passionate about using only the best-quality produce.

« and everyone, which comes through in their meticulousness and detail of food preparation. Their attitude towards food has de nitely in uenced me – they consider everything; people, tools, ingredients and the environment – every detail is paid ne attention and care. The sh market in Japan stands out as an all-time favourite. The sh comes straight from the sea to your plate and is presented with precision and attention. It is the pinnacle of excellence. My aim in life is to keep adding to my life journey through food and to be able to share this with people who are as keen as I am to explore how we can push the limits of creativity.

“The philosophy of who we are binds what we do. There is a cause and e ect behind everything in life, a reason for being, for wanting certain things, and this is re ected in our work and our passions. Our values can be seen in everything we create, and I have a very conscious approach to food. I have a responsibility to consider the health and social consequences of our cuisine. Our kitchens and menus are carefully curated to reduce wastage. The spare ingredients from one dish can often be incorporated into another so that we make the most out of our produce and products.

“Similarly, when it comes to health, I believe we should enjoy everything in moderation, fuel our bodies with essential ingredients, the best quality meats and sh as well as beautiful fruits and vegetables. Of course, have a burger or a pizza, but enjoy one made with clean ingredients,

cooked with methods that ease digestion and use it to fuel an active and exciting lifestyle.

“Having the freedom to create is really important to me; it allows me to keep expanding and growing without the fear of stagnation. We must keep moving forwards; standing still kills creativity. I also love seeing how food can bring people together through mutual respect and enjoyment. Having respect for your ingredients and the people you work with enables you to understand how to bring out the best elements of both.

“Our dishes are a constant flow of evolution and information. When developing new dishes and creating menus, we always start with the inspiration – we ask ourselves who is this dish for, why are we creating it, and how and when will it be enjoyed. My culinary team and I work very closely on new ideas, blending di erent avours and ingredients, sourcing the best produce and testing and trying until we nd the sweet spot.

“Every single dish has a di erent element that I love. We recently launched Izu Burger, and I have really enjoyed reimagining the ‘dirty’ burger, looking at all the possible ingredients and accompaniments of such a staple dish. Where we source the beef from, how we layer it, the creation of the signature sauce, which bun to use and how we present the side of fries. I wanted to challenge the traditional burger patty and instead serve layers of succulent Wagyu beef »

LEFT Harissa prawns at Gaia.

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Choose between a majestic villa or a splendid suite, both of which are artistically designed to provide a palatial experience for the royal in you.

A walk in the forest with breathtaking views of the ocean is possible on this estate. Or simply get pampered at the one of a kind open-air massage rooms.

« stacked with melted cheese and signature sauces. It has been a really exciting and dynamic project to work on, and I am really enjoying it.

“In this industry, you have to keep learning – absorb information, [pay attention to] trends, experiment, explore everything and challenge the ‘normal’. I am inspired by the ever-changing seasonality of food and how even the same ingredients change in taste throughout the year and around the world. When we work with passion, we can enjoy the art of dedication and practice. By focusing on improving every single day, we can see how much there is to achieve and really embrace the process. I believe that the milestones are often found in the small moments. I nd the most pride and pleasure when I am consistent and striving towards my goals every day. This allows me to adapt new learnings and techniques to our menus and o er something new to our guests.

“Dubai is a dynamic and ever-evolving city; it makes you feel like anything is possible, which accelerates our creativity. There is a beautiful and inspiring sense of community in Dubai. With so many ex-pats and the welcoming nature of local residents, we have the ability to expand our skills and learn so much more about di erent cultures, tastes, avours and people. It is an incredible place to have the opportunity to grow and develop. Dubai enables us to see the world with the eyes of a child, to explore and build our dreams into our realities, and for that, I will always be grateful. »

LEFT Gaia’s dining room and terrace.

RIGHT Assorted Oshizushi from Kitch-In, chef Izu Ani’s digital culinary concept.

“Having the freedom to create is really important to me; it allows me to keep expanding and growing without the fear of stagnation. We must keep moving forwards; standing still kills creativity.”

(Image by Levent Ozcelik Photography)

« “Two key elements [have led to the success of the restuants] – our team and ingredients. We work very hard to make sure we have the best of both, and I treat both elements with the respect and care they deserve. There is a lesson in every situation, and challenges give us valuable knowledge that we may not have been aware of otherwise. The trick is to pay attention. It is all information, and information is everything. The more we know, the greater our spectrum of understanding, which leads us to better opportunities and experiences. I am very lucky to have such a dedicated team around me, and it is so important that they share a collective vision of what it is that we want to achieve. Knowing that, I can be as creative as possible with the ingredients that come together to make beautiful cuisine and concepts.

“I think that the past year has shown us the importance of connection, of interaction and of how important the food and beverage industries are. Eating together is a beautiful ritual that brings people closer, whether at home or in a restaurant.

“Restaurants provide us with beautiful memories and experiences. We are social beings; we need to interact, meet, talk, laugh and spend time with each other. Nothing can replace the feeling of dining with friends and family. The rise of delivery concepts gives people more choice and much better options for eating at home, and restaurants create new gastronomical entertainment and cuisine.

“Everything we eat is a re ection of who we are and how we are feeling. When we order at home, we aren’t in the mood to go out and socialise. Our choice of meal and cuisine day to day is often impacted by our moods and emotions. If you feel tired or had a long day, then a home delivery can provide comfort and relaxation and make you feel looked after.

“Brands and concepts are constantly evolving to improve quality, dishes and avours, which gives us more appreciation for the food we eat – we enjoy it. When we enjoy our food, we want to share it with others and spread the happiness it made us feel. I believe that delivery concepts and the restaurant industry will continue to ourish and grow alongside each other. Creativity and culinary trends will be re ected and mirrored within the home and at a restaurant.

“We have some really exciting plans for the rest of the year and next year. We are opening a café concept in Dubai Mall, which is a really exciting new project to work on, as well as an incredible new premium restaurant in the Dubai International Financial Centre. We have lots of events and activations for Izu Burger and Kitch-In, and we are working on the global expansion of Gaia, with openings planned in London and Saudi Arabia. As far as goals go –I just want to keep expanding while maintaining our values and quality, continue challenging myself and make people happy with beautiful experiences. It’s what I love and will always love doing.”

LEFT Cheesecake at Gaia.

Travel &

The LaLit’s De’ la Grande!

The LaLiT Resort & Spa, Bekal, located near Kasaragod in Northern Kerala, is one of India’s most unique wellness destinations. This majestic spa resort surrounded by the Nombili River overlooking the Arabian Sea has breathtaking landscaped gardens and an internal lagoon overlooking a pristine white sand beach! With the 26 acres of property surrounded by several coconut trees, an organic vegetable garden and a bird observatory with more than 20 species, this property charms the guests with its exclusivity! Whether weddings, corporate events, private Gazebo dinners, exotic multi-cuisine, rich south Indian culture, age-old ayurvedic therapies, excursions, indoor or outdoor activities or unforgettable bamboo rafting experience, everything here comes with unmatched levels of luxury, privacy and tranquility.

Each of the 38 suites at the resort o ers breathtaking

views of the internal lagoon and backwaters and is aesthetically designed with amenities of a personal butler and private Jacuzzi access.

Rejuve -The Spa redefines and recreates a holistic experience for the mind, body and soul. The herbal garden laid in the shape of a human body, with plants distributed according to their usage on specific body parts, is an attraction. Under the guidance of renowned ayurvedic specialists, the Retreat offers curated weight loss and curative therapies customised with wellness food.

The Resident Manager Sumant Singh believes that, “Ayurveda’s main goal is to promote good health. Ayurveda believes that if the body (shareer), mind (manas) and spirit (aatma) are in harmony with the universe, a person will have good health. When something disrupts this balance, they get sick. Authentic Ayurveda therapies done in the spa include Abhyangam, Lepam, Nombili Puzha Mud

The LaLit’s Exquisite Resort Property in Bekal is a show-stopper as it stuns the guests with its breathtaking views and opulent hospitality!

ABOVE Bekal Facade

Nine rivers straddle Bekal and it stretches about 80 kms full of scenic beaches, ancient forts, temples, mosques and churches. Further added options for outdoor excursions are boat trips with Kottapuram Cruise, Possadigumpe picnic spot, Ranipuram trekking trails, Thonikadavu green hills and much more.

The breathtaking resort o ers exquisite indoor and outdoor venues like beachfront, lush gardens by the pool and riverside, which are ideal for hosting a dream wedding and do pre-wedding shoots. Utsav Banquet blends traditional design with state-of-the-art technology. This 2900 sq. ft. pillar-less banquet hall is an ideal venue for business, social and corporate events. With an opening onto lush green gardens and the lagoon’s calm waters, the hall can accommodate up to 200 guests in a theatre-style seating. The resort provides an adult and children’s swimming pool too. You may also enjoy your favourite drinks from Nombili Restaurant’s poolside menu.

The restaurant features a range of delightfully healthy options, from authentic Kerala cuisine to North Indian and European cuisines. If the unsurpassed wellness experience is not enough, make the stay memorable as you indulge in Cultural Art Forms like Kalaripayattu, Kabbadi, Dance Art forms like Theyyam, and Kathakali or indulge yourself in peaceful outdoor yoga and exercises.

The nearest airport to The LaLiT Resort & Spa, Bekal, is the Mangalore Airport which is 72Kms away while the accessible major railway stations are Kasargod, Kotukulam and Kanhangad.

Bekal has very well connectivity with Coimbatore (360 km), while Bangalore and Mangalore are located at a distance of 390 km and 70 km, respectively.

For reservations, email: resvbekal@thelalit.com or call +91 467 223 7777/+91 96333 99555

Wrap, Nethratharpanam, Shiroabhyangam, Shirodhara, and Ksheeradhara, to name a few.”

ABOVE LEFT Bekal Swimming Pool ABOVE RIGHT Bekal Spa RIGHT Bekal Human Body BELOW Bekal Room

CharismaticExperienceLuxury

The LaLiT Temple View, Khajuraho, is right in the centre of the city overlooking the western group of temples famed for their erotic sculptures within walking distance and the archaeological museum and world-class convention centre next door.

Khajuraho, a UNESCO world heritage site, is a perfect amalgamation of serenity and sensuality. This city of beautiful temples, built between 885 AD and 1050 AD under the patronage of the Chandela kings, attracts art and history connoisseurs from far and wide. Of the 85 temples, just 23 remain. The temple complex was forgotten due to a series of wars in The Bundelkhand area and was overgrown by the jungle until 1838, when Captain T.S. Burt, a British engineer, found them again.

This history and culture of Bundelkhand immerse you as you enter the property! Adorning the lobby are intricate

metal gurines re ecting the tribal art and a tall metal sculptor, showcasing an almost 4000-year-old lost wax casting technique.

The hotel operates 47 spacious rooms and suites and o ers over 2,400 square feet of conference and banqueting space. There is also a traveller wing that operates with 13 rooms. It is located on the same premises as The LaLiT Temple View, Khajuraho. The LaLit’s inimitable hospitality adds to the comfort of staying in the hotel. Keeping with its ethos of ‘Developing Destinations’ and not just Hotels, The LaLiT Temple View hosts the ‘Shiv Vivah’ festivities in Khajuraho every year, and the locals and the guests look forward to the event with enthusiasm!

To rejuvenate your body, mind and soul, The LaLiT Temple View has an award-winning Rejuve – The Spa, o ering Eastern and Western therapies, a salon, a wellequipped gym and a swimming pool.

The LaliT Temple View, Khajuraho in Madhya Pradesh, is a perfect amalgamation of charisma and luxury that puts it in the traveller’s spotlight!

ABOVE Khajuraho Facade.

There is a 4-hole putting greens for the golfer, table tennis, cricket, jogging track, board games, and yoga. Bicycles are available for hire as well.

The Panna restaurant is a delight for gastronomical adventures! It not only whips up the specialties of Bundelkhandi cuisine and Indian cuisine in general, but it is equally adept at European cuisines! The hotel follows the mantra of “We serve what we grow”. It has organic farmland and kitchen gardens to grow herbs and vegetables and serve them fresh.

Apart from the Eastern and Southern group of Khajuraho temples that must be visited in the late afternoon, as the light of the setting sun plays a part, there is also the Sound & Light show after sundown, which is a must-see.

The Panna National Park is a must for those seeking adventure! For nature lovers, Raneh waterfall is a beautiful tourist attraction situated 20 kilometres from The LaLiT.

ABOVE LEFT Khajuraho

Panna National Park

BELOW Khajuraho Hotel Patio

ABOVE RIGHT Khajuraho Hotel Lobby.

BELOW Khajuraho Room

TRAVEL& DESIGN

You can see the captivating waterfall that has created a 30-foot-deep canyon known as the Pandav Falls, which is about 30 metres high and located on a tributary of the Ken River. The famous Kalinjar Fort is a 2-hour drive from Khajuraho and should not be missed.

The LaLiT Temple View arranges excursions, with all the logistics of food, drink and a guide to many of these places.

Khajuraho has its domestic airport, which connects ights from Varanasi, Delhi, Mumbai, and Bhopal, amongst others. Mostly stopover ights are available on this route.

Khajuraho is also well connected by regular highways with neighbouring places like Jhansi, Mahoba, Jabalpur, Bhopal, Indore, Gwalior, Agra, Allahabad and Varanasi.

Khajuraho is also connected with Delhi by rail. The major railhead is Mahoba, located around 63 km away from Khajuraho. Important trains from Mumbai, Delhi, Varanasi, Gwalior, Kolkata, Jabalpur and other major Indian cities halt here.

For Reservations, email: khajuraho@thelalit.com or call +91 7686 272111/ +91 99930 92600

Check -in

For a quick escape or a romantic weekend, we bring you the season’s best holiday experiences - Modi Retreats, Ja a Tel Aviv, Bulgari Bali, Rohet House

RISHIKESH

Modi Yoga Retreat: A Haven forYour Mind and Body

However ambitious we are in life, at some point we figure out that all we’re really looking for is a decent level of mental wellbeing. You could say that we’re all on a journey to inner peace. It may sound cliché or like something that’s only meant to be in books, but it’s the truth. It’s important to nourish one’s mind and body to be able to be productive and happy. And if you want to do this in the most comfortable and luxurious way, Modi Yoga Retreat awaits you. Nestled in the heart of Rishikesh, the yoga centre of the world, Modi Yoga Retreat brilliantly brings together all the elements of

ABOVE An expansive evening view of the Retreat.

BELOW LEFT Yoga by the Ganges to make the heart attuned to nature.

BELOW RIGHT One of many Ayurvedic therapies at Modi Yoga Retreat.

luxury wellness and allows you to tap into self-discovery.

The yoga retreats offered here are an all-inclusive, integrated and invigorating set of wellness experiences designed to provide the perfect blend of opulence, spirituality and healing. There are in-house reflexology and wellness experts trained in somnipathy, metabolic & lifestyle disorder management, immunity boosting, panchakarma, integrative gut healing, obesity management, and holistic wellness treatments, among others.

T he ancient healing techniques of Ayurveda are

excellently practiced here, and guests can choose from a number of detox Ayurvedic packages including Ayurveda Shodhan, an ultra-detoxifying food and lifestyle plan for the ultimate cleanse. A well-planned and relaxing day including welcome drinks, expert consultations with fitness experts and yoga instructors, power walks by the Ganges, soothing sauna and steam sessions, and the Ganga Aarti will ensure that you go back with a diving experience, wanting to come back again for more!

The rooms at this retreat centre are tastefully furnished, equipped with the finest new-age amenities, and offer spectacular views of the Himalayas. There’s a tranquil spa offering the most heavenly hot stone massages, and a number of hiking trails that can be explored if you want to

be a little adventurous. Coming to the dining, don’t worry, it’s healthy but not tasteless and boring; the culinary team puts together a spread of global delicacies that are scrumptious and wholesome, making the gourmet experience guiltfree! Leave your worries behind at this all-encompassing heavenly experience and rejuvenate your mind and body.

RIGHT Nutritious and balanced Aahar to nourish the soul.

BELOW Glorious view of the Ganges from the property.

The first luxury hotel of its kind, The Jaffa is a captivating fusion of an historic city and upscale contemporary luxury, with an experience so immersive that makes you feel majestic. The Jaffa is located within the walls of a 19thcentury complex that once housed the French Jaffa Hospital. It offers unparalleled exclusivity in an internationally sought-after destination. Surrounded by the trendiest area in town and just minutes from the beach, The Jaffa offers a perfect blend of service, style and opulent cuttingedge lavishness.

World renowned designer John Pawsona’s signature minimalist style, custom furniture, sumptuous beds, lavish bathrooms and luxurious amenities characterize the 120 rooms & suites, presenting the fine comforts of a lifestyle hotel, designed to harmonize with the historical architecture of the 19th century building stunningly restored by architect Ramy Gill.

The Jaffa resides within the heart of Tel Aviv-Jaffa, an exclusive lifestyle destination renowned for its historical port, local flea market, culinary scene and cultural marvels. The hotel pays homage to its historical surroundings, seamlessly blending a section of the 13th-century Crusaders Wall from the courtyard into the contemporary lobby.

The Jaffa Hotel features 120 rooms & suites, two signature restaurants, a destination bar, L.Raphael – luxury beauty spa, and a state-of-the-art fitness center.

Golda’s restaurant serves classic Israeli dishes, from breakfast through to evening. T he Chapel is a unique destination event venue. The Jaffa also houses an outdoor pool, state-of-the-art fitness center and world class, luxury spa.

All the 120 rooms and suites offer stunning views of Jaffa, the Mediterranean, or their enchanting luscious courtyard. Distinguishing features of our range of accommodations include private balconies, king beds, custom designer furnishings, and custom designed finishes. From rooms to pools, from restaurant to the architecture and hotels very classy service gifts their guests an exquisite stay.

The Jaffa makes sure that the living experience of their guests is opulently immersive and at par with the international standards in every way.

The Ja a, Tel-Aviv: Gorgeousancient city meets modern luxury

ABOVE

Where Contemporary Lifestyle Meets 4000 Years of History

A LUXURY HOTEL PRESENTING A CONTEMPORARY MINIMALIST DESIGN WITHIN AN EXQUISITE 19 TH CENTURY RESTORED BUILDING. JAFFA’S HISTORICAL WONDERS HARMONIZE WITH A TIMELESS APPEAL TO ENRICH YOUR EXPERIENCE.

The Ocean Beckons: BulgariResort Bali

Taking the pride of Bali to a higher level, the Bulgari Resort Bali offers the most ethereal luxury holiday one could hope for.

You can sail the world and explore its wonders, but you’ll find that there’s no place like the magical islands of Bali. With postcard landscapes, aquatic marvels, and a culture that is rich and timeless, Bali is a tourist magnet that welcomes visitors from the world over year after year. Located at one of the most pristine locations in Uluwatu, overlooking the ceaseless Indian ocean, the Bulgari Resort stands atop a cliff near the Pura Luhur Uluwatu Temple. With its awe-inspiring Italian architecture designed by Antonio

Citterio Patricia Viel and Partners, the resort captures the essence of Balinese culture and the extravagance of newage luxury. It’s like walking into a perfect dream - hand-cut volcanic stone exteriors, exotic art pieces adorning the walls, and local craftsmanship being reflected in every nook and cranny are only a few of the many features that make this resort extraordinary.

There are 59 villas, and guests can choose between the Ocean View, Premier Ocean View, and Ocean Cliff, all of which are tastefully designed with a pool and patio, along with a secluded tropical garden. State-of-the-art amenities including a 24-hour butler service, minibar, and

ABOVE Panoramic View Sunset.

BELOW (Left)The Mansion - The Bedroom

BELOW (Right) The Mansion - Pool

3BALI

outdoor shower area, among others, await you. But this isn’t even the most extravagant of them all - the resort also has the Bulgari Villa, a 1,300 sq. meter 2-bedroom haven that houses a private cinema, spa treatment room, and your very own meditation pavilion.

Keeping families and large groups of friends in mind, especially wedding parties and private celebrations, the Bulgari Resort also offers 5 exclusive Bulgari Mansions ranging from 3-bedroom to 5-bedroom ones. It’s right around the corner from the main resort, in a more secluded and higher spot, giving you breath-taking views of the ocean. The architecture style is intentionally somber and low-profile so that it blends in beautifully with nature, not in any way overpowering the magical surroundings. The duplex mansions have the bedrooms on the ground floor and semi-open spaces on the first floor that house the chic living room, dining room, powder room, and your own elegant bar. The open spaces around the mansion are sophisticatedly designed with stone walls set in the ground, glass facades, precious exotic woods, and hand-cut volcanic rock, bestowing you with the ultimate luxury experience.

Whether you’re staying at the mansion or villa, you can explore the many amenities and additional luxury services the resort offers. The Bulgari Spa at the resort is an experience that you shouldn’t miss; the professional reflexologists and massage therapists are trained to practice ancient Balinese, Asian, and European wellness spa treatments that will loosen up your body and relieve you of all that stress. Choose from a range of Bulgari Signature Experiences, Balinese and Ayurvedic rituals, intensive facials, body wraps and holistic massages.

Let’s talk about the food, shall we? A luxury getaway is incomplete without a soulful, gourmet dining experience! When it comes to gastronomy, the Bulgari Resort doesn’t

disappoint. Keeping up with the architectural design of the space, Il Ristorante – Luca Fantin, located by the reflecting pond, is inspired by Italian themes and also serves authentic Italian cuisine. Sangkar, on the other hand, is located at the cliff edge and serves traditional and contemporary Balinese cuisine along with a fine selection of global cuisines too. The Bulgari Bar offers a selection of the finest liquor; you can sip on your favorite beverage while marveling at the glorious Bali sunsets.

THE ROHET HOUSE, once a family home, is now aesthetically converted to a luxury boutique residence for guests to immerse in its opulence.

The Rohet House, established in 1969, spreads across 14,000 sq. feet in Jodhpur. This private property has been beautifully developed into a Luxury Boutique Residence featuring six Suites and two Rooms, a spectacular swimming pool, a beautifully appointed plush dining room, inviting lounges and a lush garden.

The Rohet House offers a modern take on traditional Rajasthani art. Aesthetically designed by T hakurani Sahiba Rashmi Singh Rohet, the property is built out of Jodhpur sandstone (chittar patthar) and red ochre (geru), trademark aspects of Jodhpur architecture. The Rohet House encourages social interaction between guests in the gardens and terrace lounges.

The Rohet House stands for harmony and balance between the traditional and the contemporary. The underlying theme of Rohet House is ‘Krishna ‘. His subtle

presence adorns every room and living space. The walls of each room are adorned with exquisite hand painted frescoes depicting him, or an element of him. The frescoes are the signature stroke of The Rohet House, and enhance each space across the property.

The two deluxe rooms and six Suites are appointed to perfection and all the 8 bedrooms have been given the utmost attention when it comes to styling them.

Rohet’s royal kitchens and traditional recipes have garnered an indisputable reputation in their own right. T he Rohet House restaurant offers a contemporary take on these beloved family secrets in its à la carte menu; so as to suit a variety of culinary preferences.

Just like T he House of Rohet’s other properties, this one too focuses on highlighting local bespoke experiences to guests. Exclusive excursions into the old city, curated shopping and street food trails and early morning walks to the market or visiting temples are some of the activities that one can enjoy while at The Rohet House.

ABOVE Lounge. BELOW LEFT Suite BELOW RIGHT Terrace Lounge

The Rohet House: A Grandeur Homecoming

RAJASTHAN

A Regal Homecoming

Opulence awaits you at The Rohet House, where 14000sq ft of royalty enamours your stay! Choose from the aesthetically designed rooms and suites and treat yourself to some authentic in-house recipes.

The Rohet House. Come home to luxury.

Address:C/O Rohet House, P.W.D. Road, Jodhpur, Rajasthan - India Website: www.houseofrohet.com Email: reservations@houseofrohet.com Phone: +91-124-4654330

Immerse in Extravagance

Our handpicked selection of luxury getaways is all you need for

vacation. Revel in the magic of Fairmont Jaipur and Niraamaya Retreats.

FAIRMONT JAIPUR: AREGAL A BODE

Step into a world of culture and history that has been preserved to bring you a luxurious experience like no other.

Whether it’s the mountains up north or the beaches down south, India is filled with wondrous destinations. But there’s something palatial and spectacular about holidaying in Rajasthan. Step into a world of culture and history that has been preserved to bring you a luxurious experience like no other. And if you’re looking for the great Indian wedding experience, it doesn’t get better than Fairmont Jaipur. Make a forever promise to the one you love at this eternal palace - in the calm embrace of the Aravalli mountains, away from the chaos of the modern world. Inspired by the works of the Mughals and Rajputs, the palace has been meticulously restored to marry the richness of the past with modern luxuries. The property boasts an expanse of 9 acres that is tastefully designed to provide a

rich experience for its guests. Whether it’s the gorgeous gold and red murals adorning the walls or the vintage upholstery regally matched with the Shekhawati furniture, it’s evident that Mughal aesthetics have been resurrected at Fairmont Jaipur. It’s heartening to learn that a number of masterpieces that magnify the beauty of the property are crafted, exclusively for Fairmont, by local artisans and craftsmen. One can’t miss the silver antiques and traditional velvet pankhas that almost instantly take you back in time as you step into the Fairmont.

THE SPACE

The property has 245 splendid rooms that are elegantly designed to be in sync with the traditional yet refined décor that runs through the hotel. The windows are shaped to look like traditional Jharokha windows, the four poster

ABOVE Hotel Facade

beds add to the cultural charm, vintage Rajasthani carpets adorn the floors, and charming touches can be seen in all the nooks and corners. The walk-in bathroom deserves an exclusive description of its own with its pink city stone bathtubs, his & her sinks, niche wall design and exquisite mirrors! Wake up to the scenic Aravalli hills - a view that never disappoints.

A ROYAL SOIREE

Apart from a luxurious getaway, Fairmont Jaipur is an exceptional wedding destination. Whether you want it to be intimate or elaborate, they’ve got you covered. Zui, the royal gazebo, is a divine space for a rendezvous that can hold up to 300 guests. This marquee has made engagements, anniversaries, receptions, sangeets, and birthdays extremely memorable for many a guest. If you’ve dreamed of a grand wedding, then the Grand Ballroom is what you can look at to turn that dream into a beautiful reality. And there’s always the courtyard, poolside, rooftop and lawns as well that can be decorated and included in the package should you desire the whole shebang. Whatever you choose, the entire montage will be put together magnificently by the team at Fairmont Jaipur, ensuring that your event is filled with grandeur and unforgettable memories.

THE DINING EXPERIENCE

Food has a special place in the Rajasthani culture; Mughal and Rajput influences have left behind a variety of scrumptious delicacies that every generation gladly accepted, added a modern twist, and passed on to their successors. Apart from serving some amazing global cuisines, Fairmont Jaipur has an exceptional culinary team that does justice to the local cuisine as well. So, if you’re looking for a dining experience that gives you a taste of the royal Rajasthani culture, you’re in luck. It’s your appetizers, entrées,and desserts, all rolled into one fabulous gastronomic experience! While you’re at Fairmont Jaipur, you can also explore their other restaurant, Zoya, especially during breakfast. There are live counters serving a wide range of global breakfast favourites allowing you to begin your day with your preferred morning beverage and a glorious view of the hills. The restaurant offers a »

BELOW Grand Staircase, Lobby, Imperial Terrace

LUXURY

«global menu right from authentic Italian wood fire pizzas to Pan-Asian delicacies. Don’t miss the Mughal-inspired dinnerware while you dine - intricately designed goblets, gleaming cutlery, and the finest china.

GOING THE SUSTAINABLE WAY

Evidently, weddings and other functions of large magnitudes have proven to be a tad bit inconsiderate towards the environment given the excessive use of resources. Fairmont Jaipur is making a number of conscious choices to make their events sustainable without affecting the luxury and charm of it all. Being a historic palace itself, the interiors serve as a major element of the décor. This makes it easy to reduce the number of temporary and non-reusable décor items. Guests can opt for eco-friendly invitations that are curated by local vendors, fresh flowers instead of confetti, reusable signages, and biodegradable tissues, among others.

Fairmont Jaipur exudes elegance, tradition, grandiose, and luxury. Whether you’re looking for a family vacation,

a romantic getaway, or the wedding of your dreams, rest assured that you will receive incomparable service and take back memories for a lifetime. It may not be enough; you might just land up coming back for more!

ABOVE Main Porch BELOW The Grand Ballroom

From intimate celebrations and grand festivities to playful ceremonies, allow us to handcraft your unforgettable moments draped in luxury and royal splendour.

Getaway to your #FairmontWeddings moment.

Contact our destination wedding specialists at +91 1426 420 000 or jai.sales@fairmont.com

A HE A LING E SC A PE FOR YOUR BODYA ND SOUL

Nestled in some of the nest hideaways in the country, Niraamaya Wellness Retreats have proven to be hidden gems.

Every once in a while, we crave an escape from our mundane yet chaotic lives, don’t we? Amidst the noise, we seek a tinge of calm. If you stop and think about it, we’re unable to enjoy the feeling of tranquility because of all the clutter that surrounds our minds. We juggle multiple tasks, call it multitasking, and endorse it as an enviable skill. But the truth is that in the process of having it all, we lose our peace of mind somewhere along the way. Nourish your mind once again and find that inner healing at Niraamaya Retreats. Whether it’s amid the cardamom plantations of Thekkady or the pristine beach of Kovalam, tucked in the Blue Mountain valley of Chikmagalur or at the edge of the enthralling Athirapilly waterfalls, these enriching wellness experiences are yours for the taking. Additionally, you can even opt for the private residences in Seychelles, Goa and Karnataka for a riveting experience that exudes ultimate opulence.

While all the retreat centres offer lavish and effective wellness and cleanse programs for your mind and body, there are two retreats in Kerala that focus on the healing

power of Ayurveda. Kerala, being the connoisseurs of unfolding all that Ayurveda has to offer, was the natural choice for the Ayurveda retreats. Certified local experts have masterfully curated a number of wellness packages that will leave you coming back for more. Indulge in the Rasayana - Relax & Rejuve program that, according to

ABOVE Niraamaya Retreats Backwaters & Beyond, Kumarakom BELOW Niraamaya Retreats Samroha, Athirappilly

LUXURY

legend, unlocks the secret to a long life, or pick a more specific program that suits you. They’ve got Corporate Stress Management and Panchakarma programs that focus on detoxifying the mind and body with a series of spa treatments and Ayurvedic deep cleanse techniques, and they’ve also got a couple of weight loss programs that don’t include starvation or killing of the appetite! Choose the Bone and Joint Care Program if you’re experiencing aches and pains that shouldn’t be there; the masseuses and masseurs will work their magic and leave you feeling youthful again.

‘Niraamaya’ simply means ‘without ailment’, and that’s exactly what Niraamaya Wellness Retreats is about. They are wellness programs backed by science and infused with traditional therapies that have been bringing healing to the mind and body through the ages. The embodiment of luxury and comfort, you can rest assured that these custom-made sessions will cleanse your body and mind, reduce inflammation, lower the risk of cholesterol, blood pressure and other ailments, and leave you with healthy hair, glowing skin, and a reborn zest for life.

Now, let’s talk about the best part - food! As mentioned earlier, these retreats are about detox and cleanse but not the celebrity ones that induce starvation. A personal nutrition plan is drawn up for the guests by the doctors and nutritionists after a detailed consultation and examination. The aim of the retreat is to provide the perfect blend of rest, exercise and food that will enable the person to achieve optimum spiritual, mental and physical wellbeing. The culinary team at the retreats in South India have a deep connection with the local culture and cuisine and have marvelously paid a tribute to the same in their constructed menu. The local ingredients and their gourmet minds have the guests reveling in a gastronomic experience. A typical Healthy Breakfast would include a vegan coffee with soya milk or coconut milk, eggs – poached, boiled or scrambled, a fresh fruit platter, Sambharam (thin and spicy buttermilk, »

RIGHT Mixed Vegetable Thoran with Kerala Red Rice RIGHT Niraamaya Retreats Surya Samudra, Kovalam

BELOW LEFT Group Executive Chef - Prakash Nayak

BELOW RIGHT Cluster Executive Chef - Anish Kumar

«tempered with chillies, onions and ginger), scrambled tofu and smoked salmon platter if you are a meat-eater. Some of their other innovative entrees include a melon & gooseberry salad and the fruits & sprouts salad. Seafood lovers will enjoy the signature Karimeen Pollichathu, a pearl spot delicacy made with coconut milk and lemon, sometimes kokum. Vegetarians must try the Mappas, a vegetable stew made from coconut milk and local spice powders; guests are known to have enjoyed it with Appams (bread made from fermented rice). The chefs at Niraamaya have a passion for organic ingredients and take the time to source and handpick some of the finest herbs and spices grown locally. They even get involved in tending to the homegrown vegetables and fruits from time to time!

In June 2022, Niraamaya launched a new and exclusive menu that celebrates the local cuisine of Kerala. They’ve added some refreshing twists to the dishes, but have effortlessly managed to keep the traditional savoury experience that has been applauded and loved through the ages at the epicenter. Group Executive Chef Prakash Nayak said “Niraamaya Retreats has been the custodian of traditional regional gastronomy of Kerala, and we are delighted to offer a taste of this local heaven targeting global food connoisseurs who appreciate authentic flavours while on their world travels.” While Indians from all over visit Niraamaya Wellness Retreats, they get their fair share of international guests as well. And their palate needs to be kept in mind while exploring a contemporary twist to the authentic cuisine. Chef Anish Kumar, Executive Chef added

ABOVE LEFT Vazhapoo Vada ( Banana Blossom Cutlet)

ABOVE RIGHT Kozhuva Porichathu ( Masala Dusted Deep Fried Anchovies )

BELOW Cafe SamsaraRestaurant at Niraamaya Retreats Surya Samudra, Kovalam

“For our global audience, we have attempted to capture and showcase timeless regional tastes that have been passed down through many generations. Our culinary team believes in bringing a unique and sophisticated epicurean experience, remastering ancient Indian traditions to create new dining gems.”

Niraamaya, through the years, has been going above and beyond in providing a unique luxury wellness experience that helps you let go of all your troubles for a mere moment and simply enjoy an uninterrupted feeling of tranquility.

Cover the earth before it covers you…

The Asian sub-continent awaits you! We bring you exquisite features on India, Malaysia and The Philippines that will compel you to set out on a luxury travel adventure.

LUXURY LUSH HILL S RETREAT

According to a recent survey, Rishikesh in Uttarakhand has emerged as India’s top hub for luxury travel.

This city has something for everyone, whether you’re looking for spirituality, adventure, or a quiet romantic getaway. While the flowing Ganges and its white sand beaches surrounded by hills entice nature lovers, river rafting, different kinds of yoga, and local food attract many visitors to India’s yoga capital, Rishikesh.

This holy town on the banks of the Ganga was always a pilgrim’s and budget traveller’s favourite, but it has only emerged as a luxe getaway for India’s most affluent in the last few years. With tranquil surroundings, picturesque locales, a wide range of wellness activities and breathtaking luxury properties catering to wellness hospitality, it has become a destination of top lavish choice. According to a recent tourism survey, Rishikesh has become the destination with the average priciest hotel rooms in India between April 2021 and March 2022! It was not on the list until the previous year.

Rishikesh is also an excellent choice for destination weddings due to the presence of the holy Ganges, tranquillity and a view of the Garwhal Himalayas. The weather is pleasant, and the airport is easily accessible.

People travel for two to three days to attend weddings and select various entertainment options for their guests, such as bungee jumping, trekking and river rafting. It takes about three hours to get to Rishikesh from Delhi, and the number of people looking for a quiet weekend away is high.

This region is known for its exotic flora and fauna and for eco-tourism and wildlife tourism too. The Corbett National Park, the Rajaji National Park, and the Govind Wildlife Sanctuary are well-known national park sanctuaries. A lot of first-time trekkers are seen training in this area too.

Fondly called the World Capital of Yoga, this city is brimming with luxurious wellness centres, yoga schools and spas. Most Indian tourists come to treat chronic illnesses through yoga and Ayurveda. In contrast, international visitors are typically solo travellers who come to enjoy the retreat experiences and take advanced yoga certification courses.

Whether it is to enjoy views of the gorgeous Ganges, visiting the iconic Beatles’ ashram or leisurely retreats, Rishikesh has also become a favourite leisure destination for celebrities in recent years.

TOP Trayambakeshwar temple, Rishikesh, Uttrakhand, India

Housed in a restored 50 year-old bungalow, Amrit Bhawan offers an intimate setting perfect for travellers in pursuit of life’s simpler pleasures.

Sit by the private ghat and dip your toes in the river. Enjoy freshly prepared local cuisine, al fresco in the garden. Snuggle up with a book in our cosy library. Discover stories from the past and experience the city of pilgrims at your own pace.

A peaceful retreat with a private ghat and garden by the Ganga in Haridwar, Uttarakhand.

CASTL E IN THE CLOUDS

In the midst of lovely cherry and apple orchards, overlooking the formidable Himalayas, The Himalayan brilliantly manages to take you back in time as you drive up into its grounds. The castle is intimidating and exudes sheer elegance and grandeur. It is certainly not all looks; the experience on offer is stellar, to put it mildly.

You can choose between a guest chamber in the castle or a private cottage. The castle and cottages are the epitome of sophistication, and are thoughtfully designed to ensure that the Victorian theme echoes in every nook and corner – objects d’art, four-poster beds, intricate paneling, antiques, working fireplaces, the list goes on. If you enjoy playing ‘dress up’ in your vintage outfits, this here, is the perfect setting. This opulent destination will make you feel nothing less than royalty as the warm and intuitive staff waits on you. The Himalayan has something for everyone; delight in activities like croquet, pétanque, badminton, or the trampoline, enjoy a swim, squeeze in a workout, or

rejuvenate your mind and body with a soothing massage at the spa. If you prefer a less hurried holiday, you could simply curl up with a book from their library or with a tasty libation from their pub, whilst enjoying an evening by the fireplace.

If you want to venture out, the resort organises guided hikes just outside the property. A host of additional outdoor experiences like skiing, angling, rock climbing, and white water rafting, among others, are also available. Since it’s in the heart of the Western Himalayas, all of these activities are within a 10-mile radius of the property.

Without a doubt, The Himalayan is the best address in Manali - tucked away in a quiet cul-de-sac and occupying an enviable position above the town.

If you’ve ever wished to experience Victoriana, your prayers have been answered. The Himalayan allows you to indulge that fantasy with its Gothic architecture and vintage vibe.

ABOVE LEFT The façade

ABOVE RIGHT Entrance Hall & The Parlour, Pool Terrace

A Spectacular Journey to Rediscovering Yourself

Indulge in Self-Love and Rediscover Inner Peace at The Farm at San Benito.

Set in the heart of the city of Lipa, south of Philippines’ capital, Manila, The Farm at San Benito, a multi-awarded holistic medical wellness resort, offers the ultimate luxury for your mind and body.

The Farm sprawls across 51-hectares of lush, green jungle and pleasantly captures the cultural charm of the Philippines and the richness of nature. The resort is home to 60, tastefully appointed luxury suites and villas; blending comfort and local aesthetics; heightening the wellness experience.

Guests may choose from a wide range of creatively designed, naturally-integrated accommodations, from the plush Sulu Terraces that are made to look like tree houses and traditional rice barns, the Palmera Glass Villas that allow you to get a glimpse of the lush greens through magnificent glass walls, the Narra Pool Villa that’s has become the signature luxury pool villa of The Farm, the opulent fit-for-royalty Lakan Villa, up to the newly built Mahogany Luxury Residences that serve as the ultimate wellness living homes in the country.

Guests are in for a myriad of rejuvenating wellness experiences and holistic healing at The Farm at San Benito. Whether you’re looking for physical, mental, or emotional healing, you’ll find a program that suits you here.

With over 80 prestigious international accolades to its name since inception including “Best Wellness Resort in the World,” The Farm at San Benito is truly a getaway for a life-transformative healing holiday.

The Farm maintains a formidable roster of internationally-trained integrative medical doctors, health professionals, spa therapists, medical acupuncturists,

ABOVE LEFT Lakan Villa

ABOVE RIGHT Chlorophyll Body Wrap

BELOW LEFT Crispy Potato

Napoleon BELOW RIGHT Mediation Juice Fasting

physiotherapists, nutritionists, living food experts, fitness coaches, sound healers, and yoga teachers year-round; all of whom play key roles in The Farm’s science-based, evidence-guided medical wellness programs.

The Farm offers a natural respite from the daily damage dealt to the human body by the modern lifestyle; its worldrenowned medically-guided holistic detox programs clear the body of life-draining energies, through cleansing juices, guided fasts, nutritional enrichment, and mindful movement and fitness activities, coupled with psychoemotional healing and nutritional enrichment .

Popular amongst The Farm’s esteemed guests is the 7-day, 6-night life-transformative retreats from weight management, diabetes prevention, heart health, pain management, mental health and more.

The Farm community provides guests with every possible support, encouragement, and guidance to do so. Many guests who do finish report achieving renewed energy, spiritual enrichment, mental clarity, stronger immunity, glowing skin, and overall cellular healing.

Travel with a purpose of achieving optimal health and wellness to The Farm at San Benito.

Lipa City, Batangas, Philippines

Mobile/WhatsApp/Viber: +63 918 884 8080; +63 917 572 2325; 24/7 hotline +63 917 572 2222

Tel: (+63 2) 884 8073 |

E: reservationsteam@thefarm.com.ph

Facebook/Instagram: @thefarmatsanbenito www.thefarmatsanbenito.com

Winner of over 80 prestigious international awards including “Best Medical Wellness Resort in the World”

LEXIS HIBISCUS PORT

DICKSON: A BLUE H AVEN

There’s an extraordinary resort near Kuala Lumpur for all those beach babies - Lexis Hibiscus Port Dickson. Set along the pristine beach of Pasir Panjang in Port Dickson, Malaysia, Lexis Hibiscus Port Dickson has kept adding feathers to its cap since its opening in 2015 including winning two Guinness World Records - “The Most Swimming Pools In A Resort” (643 pools) and “The Most Overwater Villas In A Single Resort” (522 overwater villas). If that doesn’t impress you, you should know that their presidential suite is 4,112 sq. ft. with glass panels on the floor giving you an unobstructed view of the mesmerizing aquatic life!

Focused on providing an unforgettable and luxurious holiday experience, Lexis Hibiscus Port Dickson offers an array of splendid services and amenities to its guests. You can choose from a number of gorgeous rooms that are tastefully designed to give you a lavish tropical feel. A splash of magenta, purple, teal blue, and whites are seen across the resort. Sit back and unwind in the Jacuzzi or take a few laps in your private pool every morning. For some extravagant self-love, you could explore LexSpa where rejuvenating massage and beauty treatments are delivered

by the finest masseurs which will refresh your mind, body and soul - a welcome change to the chaotic city life.

ADREAMY WEDDINGDESTINATION

Lexis Hibiscus Port Dickson is a wonderful wedding destination too, if you’re planning on saying ‘I do’ anytime soon. With 639 pool villas, you can choose to have an

If you’re looking for amazing weather, exceptional service and an idyllic escape from the mundane, this is the place to be.

ABOVE Exterior ViewLexis Hibiscus Port Dickson

Panorama

intimate or elaborate affair from various customizable packages and themes. There are some elegant ballrooms and, if you’re more outdoorsy, you can opt for the beachfront or overwater walkways; whatever you choose, the team at Lexis will go above and beyond to ensure that it’s absolutely magical and memorable. And the best part - your wedding party can stay in one of the signature pool villas and have the chance to partake in some fun activities like sunset cruises!

FOOD, GLORIOUS FOOD!

Luxury or not, the food needs to be amazing for any vacation to be a good one. And the culinary team at Lexis surely doesn’t disappoint. Apart from the pampering room service, there are various in-house dining options offering epicurean dining experiences to satisfy the most discerning palates. There is Roselle Coffee House, a cosmopolitan allday dining restaurant showcasing a mix of delicious local and international cuisine; UMI Japanese Restaurant which serves authentic Japanese cuisine and Coralz Bistro, where you can grab light bites, ice cream and an assortment of beverages. Our favourite, however, has got to be Satellite Restaurant & Bar, which is perched on the 13th floor of the resort’s Main Building, offering a breathtaking view of the Straits of Malacca. Here you can treat yourself and family and friends with a wide selection of cocktails and alcoholic beverages while being entertained by a live band.

THERE’S MORE!

If you think that all you’ll have are blue skies and clear waters, you’d be wrong; Lexis Hibiscus Port Dickson has a host of all sorts of activities that can be enjoyed by everyone. There are bicycle rides, a kids club and kids playground,

TOP LEFT UMI Japanese Restaurant

TOP RIGHT LexSpa

BOTTOM LEFT Coralz Bistro

BOTTOM RIGHT Wedding at Lexis Hibiscus Port Dickson

watersports including Jet Ski, Banana Boat, Bandwagon, Airhead and Kayak rides for you and your friends, and a number of outdoor games that’s not restricted to any age group! And if you’d still like, you can always catch a quick workout at the fully-equipped gym. Sometimes, it’s adventurous to explore the length and breadth of the city, and sometimes, it’s amazing to simply sit back and enjoy all of it in one magnificent resort. Lexis Hibiscus Port Dickson is the holiday destination you can’t go wrong with. Revel in a getaway that’s thoughtful, refined, lavish, and one that leaves you wanting to come back for more.

Lexis Hibiscus Port Dickson 12th Mile, Jalan Pantai, Pasir Panjang 71250, Port Dickson, Negeri Sembilan, Malaysia

Reservations Line: +603 2083 0933

Email: reservations@lexis.my

Website: https://www.lexishibiscuspd.com/ Follow us @lexishibiscus on Instagram, @lexishibiscuspd on Facebook & @lexishotelgroup on TikTok

#MYLexis #lexishibiscuspd #lexishibiscus

Property & Design

DESIGNING ELEGANCE OVER A CENTURY!

Poltrona Frau, the century old, high-end Italian furniture brand is celebrating their 110 years of excellence and continuing to elegantly innovate as a brand that is also mindful of sustainability.

Poltrona Frau is currently commemorating two significant anniversaries: the 100th anniversary of the Iconic Armchair 1919, designed by the company’s founder, Renzo Frau, and the tenth anniversary of the Archibald Armchair, designed by French designer Jean-Marie Massaud.

While this heritage company offers a tastefully furnished environment that reflects the personality of those who use them, the brand is also making themselves known for their sustainable furniture. The brand uses natural materials, without embellishments, in a way to enhance and emphasise their quintessential qualities. These natural materials are made unique by finishes and technologicallyadvanced processes that the brand specifically designs to make their proprietary design materials. The brand designs and manufactures luxury sofas, armchairs, beds, storage units, cabinets, chairs, tables, furnishing accessories, and directional systems through the constant innovation of tradition.

On its 110th anniversary, this historic design brand has partnered with Argentine-Spanish Artist Philip Pantone, who has completely reinvented the Archibald Armchair, one of the brand’s most iconic models. Using Poltrona Frau’s ColorSphere as an inspiration, he has created a mesmerising pattern that vibrates across Archibald’s

Impact-Less leather surface. Impact Less leather results from the brand’s ongoing commitment to maximising sustainability as it is chrome free, uses less water and reduces chemical components’ consumption.

Let us look at how this high-end, breathtakingly elegant furniture brand started. In 1912, Renzo Frau founded Poltrona Frau in Turin, Italy. From 1926 onwards, the brand was appointed as the furniture supplier to the Italian Royal

ABOVE Aurora Tre Bed Ren Bookcase Lifestyle BELOW Archibald Limited Edition by Jean- Marie Massaud

Family, the Savoia Dynasty. Since then, Poltrona Frau has furnished the homes of numerous prominent people, grand hotels, the interiors of the Expo Turin 1928, and the lavish transatlantic Rex (ocean liner), pride of the Italian Navy, amongst others. The brand consists of three divisions— Residential, Interiors in Motion, and Contract. While the Residential division has been a part of Poltrona Frau since the beginning, the Interiors in Motion division was founded in 1984. Poltrona Frau designs interiors for trains, yachts, helicopters, and airplanes and has collaborated with awardwinning airlines such as Singapore Airlines, Alitalia and Etihad Airways.

So far, the brand has collaborated with over 200 of the world’s leading architects and designers and is present in over 100 countries. At present, the brand has 13 flagship stores, 140 single-brand stores, and approximately 400 multi-brand stores worldwide.

While the brand introduces new ways to experience home environments, workspaces, public spaces, and seating for theatres, auditoriums, and convention centres, they respect the company’s heritage and DNA.

The true delight of Poltrona Frau is that it is always contemporary while remaining completely consistent with its identity, excellent craftsmanship, exclusive materials, sober Italian elegance, etc.

PROPERTY

ABOVE Loyd by Jean-Marie Massaud BELOW Happy Jack Sofa by Ludovica and Roberto Palomba

ANEW DAWN IN LUXURY RESIDENCES

This development will be the tallest residential property in Pune, infused with world-class amenities and state-of-the-art infrastructure.

Designed to look like a magnificent sail, Amanora Gateway Towers is all set to light up the city of Pune. This masterpiece is the result of a creative, architectural and technical A-team coming together to create a world beyond imagination. “Pune is witnessing a lifestyle revolution; the Gateway lifestyle is defined by its inherent opulence. Every apartment has been meticulously designed with the best of fittings.”, says Anmol Haval, Head Sales & Marketing.

The space has innovatively been curated to offer luxury and leisure to everyone, young and old. The White Lotus Club houses, Paris where you can rejuvenate your mind and body and a premium fitness centre, UK where you can squeeze in a refreshing workout at your convenience. This club house will be buzzing with activity because of the many recreational facilities like a tennis court, squash court and yoga studio, swimming pool and movie theatre, among others.

Being the tallest structure in the city, one can only imagine the rooftop charm of this place. Taking it up a notch, the Sky Lounge on the 23rd level will have the city’s first heated infinity pool, allowing residents to unwind amid the breathtaking view of the city limits. That’s not all, there’s a glass walk that connects two towers. Talk about walking on sunshine!

The biggest attraction for families will, undoubtedly, be the ‘Happy Kid Island’, a 30,000 sq.ft. space that has been transformed to provide a fun zone where children can participate and engage in a number of activities that

will help in their physical and social wellbeing.

Irrefutably, a township worth exploring, you can choose from 2, 3 & 4 BHK luxurious flats. “We are so proud to present the world’s first residences in association with Swarovski.”, says Aditya Deshpande, Director, City Corporation Limited.

ABOVE LEFT Gateway Towers Skylounge ABOVE RIGHT Entrance Lobby BELOW Gateway Towers

THE FUTURE OFLUXURY IS IMMERSIVE

Immersive International combine art, science and creative technology to create extraordinary future-proof environments in any space, driving a revolution in luxury art and design.

The skill of the visionary experiential artist and founder of Immersive International, John Munro, lies in bringing dreams to life. On 1 June, Munro unveiled the world’s first ‘Spatial NFT’; a 3D virtual blueprint of digital artwork, titled 50-50, which marked fifty years of climate action at the historic UN Stockholm+50 Summit. Commissioned by the UN Science Policy Business Forum, 50-50 brings to life decades of environmental data as abstract sculptural forms set into “living” virtual landscapes.

Thanks to Munro’s vision, Immersive International are pioneers in the public arts and live production industries. Melding creative development with technical innovation, they set new standards in the field. An interdisciplinary creative studio, they specialise in designing ground-breaking experiences, artworks and installations.

Immersive’s work has been seen by billions over the past eighteen years, and their incredible forms of art, captivating stories and transformative experiences have the capacity to unite people — and to take their breath away.

50-50 is a prime example of the revolutionary potential of digital artistry and creative technologies in the evolution of bespoke luxury experiences. Munro’s previous private

ABOVE “50-50” Digital Art Installation for United Nations Stockholm 50.

Artist: John Munro Composer: Giovanni Agusta

commissions have been placed on superyachts and private jets, and his ability to create a perfect creative symbiosis with luxury interior designers is the key to his studio’s success.

Art collectors and private audiences seek intimate, multidimensional, uniquely responsive environments. Transforming some of the world’s most complex, nontraditional spaces — on land, at sea or in the air – into innovative immersive environments is at the heart of Munro’s studio’s vision.

Thanks to Munro and his team, the possibility of creating constantly evolving art installations in private luxury spaces is now a reality for private residencies, superyachts, jets, hotels, and other luxury destinations.

To find out more, contact John via email at john@immersive.international or online at www.immersive.international and www.john-munro.com.

Luxurious chalet holiday with private spa

Six luxury chalets, a stunning panoramic loft and a large park with a natural swimming pond set amongst the picturesque hills in the heart of Austria’s fabled south. Multiple awards. Hosts who love the good life just as much as you do. golden-hill.at