SOH - February 2025

SIKKIM

POISED TO BECOME INDIA'S NORTH STAR FOR TOURISM AND HOSPITALITY

Atlantis Dubai Luxury beyond grand gestures

The Millennial Traveller Experiences, sustainability, and Instagram

Hilton Gurugram Timeless design meets urban tranquillity

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FOUNDER'S NOTE

THE RELEVANCE CODE

What does it take for a hotel to stand the test of time? Not just survive, but stay desirable, aspirational, and ahead of the curve? In a world where travel trends shift like desert sands and guest expectations are shaped by everything from AI to TikTok, longevity in hospitality is an art—part intuition, part reinvention.

Some places burn bright and vanish, struggling to keep pace with the changing tides of luxury and lifestyle—victims of changing tastes, misjudged investments, or an inability to innovate. And then there are the outliers. The legends. The properties that not only endure but evolve, staying as compelling today as they were decades ago.

Ananda in the Himalayas has done this with breathtaking elegance. Twenty-five years since its inception, it remains India’s most coveted wellness retreat—not because wellness is suddenly trending, but because Ananda helped define what wellness could be. Its secret? Consistently refining the guest experience by staying true to its roots while looking towards the future. It is re-mining ancient wisdom to create solutions for modern lifestyles. It has never tried to be the next big thing—it simply is.

Then there’s Atlantis The Palm, Dubai. When it opened in 2008, it was a marvel—a destination within a destination. Over the years, it could have easily become a relic, overtaken by Dubai’s relentless march toward the new. But instead, it

has kept raising the bar, introducing celebrity chef collaborations, record-breaking attractions, and ever more immersive luxury. The Atlantis of today is bigger, bolder, and better than ever, thriving on next-level guest experiences.

And then, there’s Taj—not just a hotel brand, but an institution. For over a century, Taj has been synonymous with timeless luxury, Indian hospitality, and an enduring legacy. The Taj Mahal Palace in Mumbai, its flagship, is more than a hotel—it’s a living chronicle of history, hosting royalty, dignitaries, and dreamers alike. Central to this enduring appeal is Tajness—a feeling enriched through care, warmth, and a strong sense of nobility.

What sets these icons apart? They don’t chase trends. They anticipate them. They understand that guests evolve, expectations shift, and the definition of luxury isn’t static—it’s deeply personal. They adapt, but never at the cost of their identity.

And that’s the real magic. Relevance isn’t about reinvention for reinvention’s sake. It’s about knowing what to hold on to and what to let go. It’s about refreshing, not replacing. Innovating, not imitating.

We salute the hotels that have mastered this delicate balance—the ones that have cracked the code of staying power. Because in the end, success in hospitality isn’t just about being around.

It’s about still mattering.

GURMEET KAUR SACHDEV gurmeetsachdev@soulinkkworldwidemedia.com

ED'S LETTER

THE EXPERIENCE ECONOMY AND STORY OF A HILL STATE

Sikkim, India’s first all-organic state, has the potential to be a premier tourist destination. Home to Kangchenjunga, the world's third-highest peak, and the vibrant city of Gangtok, it offers a unique blend of natural beauty and cultural richness. As the northeastern region experiences a tourism surge, Sikkim—though less visited than other Himalayan destinations—is attracting travellers seeking authenticity. Our cover story explores how strategic development can position Sikkim as a major player in Indian tourism.

Chef Garima Arora's first India venture, Banng, in collaboration with restaurateur Riyaaz Amlani, pays tribute to Bangkok's vibrant culinary scene. Arora, who helms the two-Michelin-starred Gaa in Bangkok, brings her signature cross-cultural approach to her home country. She shares why she chose to open a Thai restaurant in India, serving authentic, street food-inspired cuisine and the challenges of running a restaurant abroad.

The demand for experiences is reshaping consumer spending. Following Coldplay’s Mumbai concert announcement, ticket prices skyrocketed, with resellers asking exorbitant amounts—underscoring a trend among millennials and Gen Z, who prioritise experiences over material possessions. Read on its lucrative potential for the hospitality industry.

In our first on-ground global story, we visit Atlantis Dubai to explore what makes this hospitality group a timeless success. Renowned for its luxury offerings and immersive experiences, Atlantis Dubai has seen strong growth, driven in part by Indian travellers, who contribute significantly to its revenue. Flip to our Global Footprint section for more insights.

Enjoy the edition, and keep coming back for more!

Warm regards,

DEEPALI NANDWANI, EDITOR, SOH

Founder and Publisher

Gurmeet Sachdev

Editorial

Editor Deepali Nandwani

Managing Editor Rupali Sebastian

Contributing Editor Suman Tarafdar

Digital Editor Nolan Lewis

Contributing Writer

Praveena Sharma

Columnists

Manav Thadani

Creative

Creative Director Tanvi Shah

Team Shiv Soni

Sales Manager

Deepa Rao

Office Manager

Deepak Rao

Accounts Head

Amey Acharekar

For queries:

editorial@soulinkkworldwidemedia.com sales@soulinkkworldwidemedia.com info@soulinkkworldwidemedia.com

Printed and Published by Gurmeet Sachdev on behalf of Soulinkk World-Wide Media LLP. Registered office: 1/2, Old Anand Nagar, Nehru Road, Santacruz East, Mumbai, Maharashtra - 400055. Printed at Silverpoint Press Pvt. Ltd., A-403, TTC Industrial Area, Near Anthony Motors, Mahape, Navi Mumbai – 400709. Editor: Deepali Nandwani. All rights reserved worldwide. Reproducing in any manner without prior written permission prohibited. SOH takes no responsibility for unsolicited photographs or material all photographs, unless otherwise indicated, are used for illustrative purposes only. Unsolicited manuscripts will not be returned unless accompanied by a postage pre-paid envelope. All disputes are subject to the exclusive jurisdiction of competent courts and forums in Mumbai only. Copyright Soulinkk World-Wide Media LLP.

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FEBRUARY ISSUE

48 SIKKIM’S TOURISM POTENTIAL

Strong tourism growth, government incentives, and a sustainability-first approach make Sikkim an attractive destination for hospitality investors and developers.

COVER PHOTO: SHUTTERSTOCK

28 How Millennials Travel

Slow, sustainable, and Instagram-worthy stays dominate trends.

82 Hotels in the Extreme Balancing resilience, luxury, and sustainability.

70

Atlantis Dubai’s Decisive Edge

Luxury meets celebrity chefs, iconic design, and service.

64

116

Garima’s Vision

Authenticity drives Michelin-starred chef’s Thai venture Banng in Delhi.

Luxe Journeys

Elegance and culture define fashion icon and actor Sonam Kapoor’s travels.

38 In Pole Position for 25 years

Ananda stays true to its roots and looks to the future.

92

Timeless Hilton Gurugram

Contemporary elegance fuses with nature’s calming touch.

104

Swastik’s Designs on Wellness

Holistic rejuvenation and innovative architecture near Pune.

SOWING HARVESTING SUSTAINABILITY FLAVOUR

Seb’s Farm at RAAYA by Atmosphere offers guests an immersive farm-to-table experience rooted in fresh, hyperlocal ingredients.

RUPALI SEBASTIAN

At

Tucked away in the lush expanse of RAAYA by Atmosphere, Seb’s Farm isn’t your typical island restaurant. It’s a working farm, a culinary experience, and a sustainability initiative rolled into one. For guests, the 2,500sq.mt. farm is an invitation to step beyond the plate—to see where their food comes from, to handpick ingredients, and to experience a meal that is as fresh as it gets. Guests are invited to walk the farm, pick ingredients, and even take part in cooking their own meals. “In today’s fast-paced world of multitasking, long screen times, and city stress, people are increasingly anxious and disconnected. Gardening, as shown by numerous scientific studies on horticulture therapy, can significantly uplift the spirit. That’s why at Seb’s Farm, we wanted it to be more than just a dining venue— it’s a way of life,” says Maurice Van Den Bosch, General Manager, RAAYA by Atmosphere.

The farm grows everything, from sweet potatoes and radishes to coriander, lemongrass, and basil, alongside fruits like watermelon, passionfruit, and papaya. There’s even a poultry section, home to free-range chickens and ducks that provide fresh eggs daily. Even the farming techniques are carefully curated. The hydroponic garden grows bok choy and Chinese cabbage with minimal water usage, while composting and rainwater harvesting ensure that the farm operates with low environmental impact.

The restaurant at Seb’s Farm celebrates Maldivian flavours and seasonal ingredients with a menu that reads like an ode to the island’s rich culinary landscape. Signature dishes include the RAAYA Fish Soup, a slow-cooked broth infused with curry leaves and Maldivian chillies, and the Kanamadhu Chocolate Fudge, a decadent almond cake paired with coconut ice cream. For those in search of a refreshing island sip, the menu includes cocktails and mocktails infused with farm-fresh ingredients, like the cucumberlaced Seb’s Florals and the tangy Raa Gin.

For Executive Chef Putu Alit Wijana, the farm-to-table approach is more than just a concept—it’s a responsibility. “Sustainability is at the core of Seb’s Farm, where every meal begins with fresh, locally sourced ingredients from the farm. Our catch of the day is freshly sourced from local fishermen. We are committed to offering a farm-to-table experience that prioritises the environment and supports our local community,” he shares.

What’s more, the farm doesn’t just feed guests—it feeds the island’s ecosystem. Any surplus ingredients make their way to the other restaurants on the resort, ensuring that every meal at RAAYA is infused with fresh, local produce. While the extent of supply may vary, it typically complements the resort's broader culinary operations, ensuring a steady infusion of fresh, organic ingredients across various menus. Meanwhile, food waste from the resort is composted and repurposed into fertile soil, keeping the cycle of sustainability in motion. The resort’s water conservation efforts, including rainwater harvesting and the use of purified STP water for irrigation, reduce reliance on external sources.

In a world where luxury often comes at the expense of sustainability, Seb’s Farm proves the two can coexist beautifully. It’s not just about farm-fresh ingredients—it’s about creating meaningful connections between food, people, and place.

Seb's Farm, guests can experience the 'farm-to-table' concept very closely. They are invited to walk the farm, pick ingredients of their choice, and even take part in cooking their own meals.

PRIVATE CHEF TABLES AND HIDDEN CULINARY GEMS

Step inside a world of bespoke menus, intimate settings, and unforgettable culinary journeys at India's hottest private chef tables and dining rooms.

At The Glenburn Penthouse, Chef Rachit Keertiman recently presented a private chef table showcasing traditional Odia cuisine. The delicacies included paddy field shrimp on native rice crackers with fragrant mustard paste. Gormei, a company founded in 2017 by Argha Sen, curated this intimate dining experience. The company offers immersive culinary journeys across India and Southeast Asia. Gormei reflects a growing trend in India, where diners seek more than just a meal. They crave unique, holistic experiences that engage their senses. The Soul Company, another innovator, curates private chef tables across India, Singapore, and Hong Kong, blending art, food, and heritage. Their offerings include experiences like A Chocolaty Affair with chocolatier Prateek Bakhtiani in Mumbai, where participants embark on a personalised tour culminating in a handson chocolate-making session.

These private dining experiences and chef tables offer an opportunity to connect with the culinary team, gaining insight into the passion and creativity behind each dish. In India, a new wave of chefs is offering intimate and unforgettable culinary journeys beyond the traditional dining experience.

The resurgence of Private Dining Rooms

Historically, PDRs were associated with grandeur and exclusivity, reserved for high-profile guests and special occasions. However, this concept has evolved as experiences take centre stage in the hospitality industry. Today, mid-range and boutique restaurants are reimagining PDRs to appeal to a broader audience. Restaurants are offering dynamic experiences, such as chef-led tasting sessions, immersive ambience tailored

DEEPALI NANDWANI

Masque's private dining space, The Lab, is perfect for ingredient-driven menus.

The Glenburn Penthouse recently hosted a culinary pop-up of Odia cuisine by Chef Rachit Keertiman.

to special events, and tableside theatrics.

In Goa, Chef Amninder Sandhu's Bawri adds a unique twist with dishes carved tableside. The Lovefools in Mumbai, headed by Executive Head Chef Sarita Pereira, redefines private dining with its unique multi-faceted approach. Housed in a spacious bungalow, the restaurant offers a variety of PDRs, each designed to cater to different group sizes and occasions.

In Delhi, Kampai, a contemporary Japanese restaurant in Aerocity, features two tatami-style PDRs, each accommodating 8 to 10 guests. These intimate spaces offer the regular menu and an exclusive Omakase experience, where the chef curates a personalised tasting menu. Rooh, a progressive Indian restaurant in Mehrauli, offers bespoke dining experiences for larger groups. Hyderabad's Yi Jing, nestled within the ITC Kohenur, features a centrally

positioned private dining room (PDR) with glass walls and an elevated vantage point. This design seamlessly blends an air of exclusivity with the lively energy of the restaurant's vibrant ambience. In Chennai, PanAsian at the ITC Grand Chola takes the concept further with a chef's studio attached to its PDR, allowing for interactive culinary demonstrations.

Private Chef Tables

SOME OF INDIA’S BEST PRIVATE CHEF TABLES:

Chef Tejas Sovani once headed the award-winning Amaranta restaurant in The Oberoi, Gurgaon and its elaborate chef's table experience. Now Chef Sovani brings his unique approach to The Spice Lab Tokyo. With his expertise in molecular gastronomy, weaves together a tapestry of tastes and flavours. The biryani, for instance, involves long-grain basmati rice and an exquisite selection of seafood— prawns, scallops, and sakura shrimp— cooked freshly for each table, using spices such as fennel, star anise, green cardamom, and cloves.

CHEF TEJAS SOVANI

AMARANTA, THE OBEROI GURGAON

Farmlore offers a harvest-centric menu that celebrates the bounty of Karnataka.

Miles Davis and Dizzy Gillespie playing softly in the background, the clinking of glasses, and the excited chatter of fellow diners. A server, dressed in sleek black, places a delicate ceviche before you. In the distance, the kitchen hums with activity. But this isn't a trendy restaurant. This is Apartment, a unique dining experience hosted by Bengalurubased designer-turned-chef, Anurag Arora in his threebedroom home in Indiranagar. Guests gather around a long community table, transforming strangers into friends over a carefully crafted meal.

Arora’s passion for food was ignited in his childhood kitchen in Moga, Punjab. While working in Bengaluru, he began hosting small dinner parties, meticulously refining his menus based on feedback from friends and colleagues. In 2019, Anurag took a leap of faith, opening his home to six strangers for his first official private table. This experience, coupled with an impromptu collaboration with a chef he met in Italy, solidified his desire to pursue his culinary dreams. He even convinced his manager at Uber to grant him a sabbatical to study at Le Cordon Bleu in London. Arora found that staging at various London restaurants provided invaluable hands-on experience. He immersed himself in professional kitchens, learning the intricacies of running a successful culinary operation.

ANURAG ARORA

APARTMENT, BENGALURU

Chef Madhulika Sundaram, a 28-year-old restaurateur, is pioneering Chennai's first authentic chef's table experience. Her philosophy is simple: a tasting menu should be about the food and nothing else. This minimalist approach extends to the ambience and the number of dishes offered at her aptly named Chef's Table—a casual yet fine dining space. With ingredients sourced from her mother's organic farm in Ooty, Madhulika and her team of four chefs create simple yet incredibly flavourful dishes guaranteed to blow your mind.

CHEF MADHULIKA SUNDARAM

CHEF’S TABLE, CHENNAI

Experiential dining has always been at the heart of what Masque does. The team’s first venture, Sage and Saffron, was built on creating unique dining experiences. This philosophy extends to their innovative ‘Lab’, initially conceived as a research and development kitchen. The Masque team quickly realised the Lab's potential for private dining. It's the perfect space to offer bespoke, ingredientdriven menus, especially when they invite guest chefs to take the helm. One such guest chef was Katherine Lim, a home cook turned professional, discovered through Gormei. Masque also takes the Lab concept on the road, creating immersive dining experiences in unique locations. Among the private dining experiences they have hosted, was an exclusive ten-course meal at the majestic Nahargarh Fort in Rajasthan, complete with a multiday stay and thrilling tiger safaris.

CHEF VARUN TOTLANI

MASQUE, MUMBAI

CHEFS JOHNSON EBENEZER, MYTHRAYIE IYER AND AVINASH VISHAAL

FARMLORE, BENGALURU

At FarmLore, a newly opened chef's table experience nestled within a 37-acre natural farm on the outskirts of Bengaluru, diners are treated to a symphony of flavours deeply connected to the land. Helmed by a trio of acclaimed chefs—Johnson Ebenezer (formerly of Michelin-starred Nadodi), Mythrayie Iyer (Noma), and Avinnash Vishaal (Frantzén)—FarmLore offers a harvestdriven menu that celebrates the bounty of Karnataka. An intricate ecosystem sustains FarmLore's kitchen. Traditional farming practices, like strategically planting nitrogen-fixing radishes, coexist with modern techniques, overseen by a team of agricultural scientists. Indigenous Hallikar cows graze the pastures, and their rich milk is used to create decadent butter and ice creams. The chefs masterfully utilise wood-fired ovens, named Kannagi and Anjaneya, to impart smoky nuances to their creations.

Inside the intimate 18-cover space, the farm's essence permeates every detail. Wild mulberry and red roses infuse the house-made kombucha. Malabar oysters, adorned with roselle flower granita and tart huli soppu, evoke the coastal flavours of Karnataka. A delicate rose leather roll, filled with silky Mandya butter, nuts, and rose petals, reimagines the classic gulkand bun. A dish of tender green watermelon and crab meat is served steamed on a mango wood fire.

MOGLU is a haven for vegetarians. Founded by Ankita Shree, a former IRS officer turned entrepreneur, and Dr. Kiran Narayanan, a computational physicist turned culinary artist, MOGLU showcases the duo's passion for food through a meticulously crafted menu. A standout dish is the Burrata with Green Beans and Toasted Lentils, a creative reimagining of the classic South Indian parippu usli and vethakozhumbu in a refreshing salad format. The addition of a tangy ginger-tamarind sauce elevates the dish with a burst of flavour.

In the tranquil village of Velim, Goa, Chef Avinash Martins has created a private culinary haven called C'est L'avi. A meal here has to be reserved in advance, and it is generally for a group of people rather than an individual. Nestled within his 250-acre ancestral property, this idyllic retreat immerses guests in the authentic flavours of Goa, prepared with the freshest local produce and time-honoured techniques.

The heart of C'est L'avi lies in its collaboration with over 60 local farmers—a partnership that ensures every dish features the finest ingredients, bursting with flavours of the terroir. Martins and his team are reviving lost classics, like smoked mackerel, once a staple in Goan households. Guests are treated to a captivating demonstration of the smoking process, adding a theatrical element to their dining experience.

CHEF AVINASH MARTINS

ANKITA SHREE AND DR KIRAN NARAYANAN

MOGLU, BENGALURU

C'EST L'AVI, GOA

For north Indian cuisines, the most usual word associations are rich, spicy, cream-based, fat-laden curries swimming in generous dollops of oil. Unlike most other restaurants, Loya’s tagline—‘journey through the heart of the north’, implies a deeper dive into the cuisines of northern India. Read to mean several steps away from the heavy curries that have come to dominate restaurant menus.

Any restaurant launch by the group is noteworthy of course, but there are added layers to this one. This is the third Loya, becoming IHCL’s fastest expanding luxury restaurant brand. As Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, put it

during the initial launch, “IHCL, with its rich culinary history for over a century, has always been renowned for pioneering global and regional cuisines and concepts.”

Bringing Loya to Mumbai was about more than introducing northern Indian cuisine—it was about offering an immersive experience that celebrates the region's culinary heritage, techniques, and storytelling, says Chef Rajesh Wadhwa, Brand Head, Loya. The name elicits times when communal feasts, which everyone shared in, were the order of the day.

Think of the Pashtun/Pathan loya jirga, still extant in Afghanistan.

“Unlike Delhi, where northern Indian flavours are deeply

LEFT: The look of the restaurant references a romanticised past of the frontier region of the Indian subcontinent.

BELOW: Massive brass ceiling lamps set the tone for the decor.

| DINING

NORTHERN FLAVOURS, REDISCOVERED

The third outlet of Taj’s Loya opens in the group’s flagship hotel in Mumbai.

SUMAN TARAFDAR

THE 5 COCKTAIL HOUR

ingrained in everyday dining, Mumbai boasts a cosmopolitan palate with a penchant for global and coastal flavours,” elaborates Wadhwa. “This diversity presented an opportunity to showcase a broader spectrum of north Indian cuisine, moving beyond the familiar and into the realm of rare, heirloom recipes. The opportunity lay in crafting a menu that stayed true to Loya’s essence while resonating with Mumbai’s evolved and adventurous dining audience. Achieving this meant educating guests about the depth of flavours, the philosophy behind the dishes, and traditional techniques such as Dhungar, Dum, Baghar, and Sigdi. Sourcing authentic ingredients, some unique to north India, was equally critical to maintaining the integrity of each preparation. Thus to balance authenticity with approachability—creating a celebratory, theatrical experience that mirrors Mumbai’s vibrant spirit while preserving the timeless traditions of northern Indian cooking.”

A few years ago, Taj had dispatched a bunch of chefs, with instructions to disappear in the hinterlands of north India. They went to small towns, villages, tribal areas to research cuisine to know

Punj or Paanch, meaning 5, is Loya’s take on drinks inspired by the ubiquitous number ‘5’ and its overtones across India. From the five rivers of the north to the five senses, the five elements of life, and closer home, in the five tenets of Loya’s drink philosophy—Authenticity, Spirit, Confluence, Timelessness, and Innovation.

Highlights include the Himalayan Mule, a fragrant blend of lemongrass-infused vodka, basil limoncello, and Loya ginger beer crowned with nasturtium leaves; Gulab, an enticing concoction of rose-cardamom vodka, fresh pineapple juice, and lemon citrus-rose mist topped with pineapple foam; and Mulethi, a refreshing infusion of mulethiinfused gin, hoya citrus blend, and honeycomb tuile.

what is missing in cities, bringing back to the table discoveries and traditions and methodologies long forgotten. This has defined the underlying philosophy of the restaurant, amply reflected in the menu.

RIGHT: Jwala Macchi, or white snapper cooked in the quintessential north Indian way.

EXTREME RIGHT: Loya has distinctive cocktails, and Mulethi comes highly recommended.

BELOW: Sanjha Kebab, a speciality of Loya Mumbai.

LOYA: THE FIRST ENCOUNTER

For those experiencing Loya for the first time, Chef Rajesh Wadhwa, who heads the restaurant, recommends the following dishes:

Starters (Pehla Swaad): Begin with Loya Ki Chaat, an elevated take on northern India's beloved chaat culture, or the Chainaki Soup, a comforting and flavourful introduction. For something unique, try the Cholai Seekh, a plant-forward innovation, or Timbri Jhinga, featuring prawns prepared with a regional twist.

Main Courses (Saanjha Swaad): Delve into signature dishes like Jwala Fish, which marries coastal influences with north Indian spices, or Kangra Khodiya Gosht, a slowcooked mutton preparation brimming with rich spice blends. Bhangjeera Murgh offers nutty, earthy flavours with rare ingredients, while the Loya Kadhi and Kafuli present hearty vegetarian options that highlight traditional northern Indian cooking techniques.

Desserts (Meetha): Conclude with the nostalgic Doodh Jalebi or explore unique creations like Gud Ke Mann and Badana Pearls. For a playful touch, try Loya Khel, a dessert inspired by Mumbai’s love for cricket.

Cocktail: Complement your meal with the Himalayan Mule, a refreshing blend of lemongrassinfused vodka, basil limoncello, and house-made ginger beer, offering a fragrant counterpoint to the rich flavours.

Creating the right ambience

Loya Mumbai's interiors reference its earlier outposts. The look of the frontier is replicated on a sandy beige. Look out for grand arches, exquisite niches, intricate motifs, stone jaalis and more, rendered perfectly with natural and aged textures. Beautiful brass lanterns set the mood for the meal, seemingly at some distant northwestern highway serai. Diyas at the table for dinner provide the extra touch of warmth.

The bar courtyard, sculpted with natural rocks and boulders and accentuated with a stunning waterfall, is designed to be reminiscent of the natural springs in the Himalayas. The distinctive furniture at Loya seeks inspiration from the traditional Indian ‘khatia’ and ‘peeda’ and has been crafted from logwood with copper embellishments. Vibrant drapes,

vivid artworks, copper lanterns, intricate filigree ‘jaalis’, striking canopies and colourful awnings create a sense of nostalgia and are reminiscent of the erstwhile bustling bazaars of the north of India.

On entering, the eye is immediately drawn to the open kitchen. Interested guests can look on at the various traditional cooking processes, behind glass screens of course. Prominently visible are chefs poring over processes such as dhungar, baghar, sigdi and dum.

Delicate flavourful dishes are divided into courses—‘Pella Swaad’ or appetisers, ‘Saajha Swaad’ or mains and ‘Mittha’, desserts. From the Himalayan foothills, to Kashmir, from undivided Punjab and the upper reaches of the northern plains, these are recipes that bring alive home style dishes, albeit with premium plating and ambience.

Loya Chaat to Timbri Jhinga, Attari Murgh, Malerkotla Keema Chole and Dum Nalli, the brand favourites are all in place. Ingredients are sourced from local regions, and yes, the availability of certain dishes depends on seasonality.

Of course, there are some local influences too. “Loya Mumbai stays true to its north Indian culinary roots while embracing the city’s dynamic spirit through thoughtful local and seasonal adaptations,” says Wadhwa. “The menu incorporates coastal influences, featuring freshly sourced seafood prepared using traditional techniques, and evolves with Mumbai’s tropical climate, offering lighter, refreshing options during humid months. Regional twists include using local greens in the chaat sampler, kokum in the kadhi instead of yogurt, and an increased focus on seafood, reflecting the city’s abundant coastal produce.”

Additionally, the bar programme expands on the Paanch cocktail philosophy, highlighting Indian spirits, fermentations, and infusions that resonate with Mumbai’s experimental cocktail culture. Loya at The Taj Mahal Palace Mumbai offers more than just a meal—it’s a multisensory experience that combines the richness of north Indian cuisine with a theatrical dining atmosphere, says Wadhwa. For the actual experience, make a reservation.

CLOCKWISE FROM LEFT:

Loya's bar courtyard, sculpted with natural rocks and boulders; Loya ki Chaat is actually three distinct chaats; Jammu Julep is a salute to the restaurant's northern roots; traditional methods of cooking are on display; Attari Murg is beautifully presented.

ASSAM'S RIVER OF REVELRY

The Brahmaputra comes alive in a unique celebration of its grandeur and culture during a new festival by the river in Guwahati.

SUMAN TARAFDAR

Yes, the Brahmaputra is different. To comprehend just how different the Brahmaputra is from other Indian rivers, you need a close-up view. The newly inaugurated Brahmaputra Carnival, a three-month-long fiesta, is doing just that by weaving several experiences spanning disciplines centred around the mighty river and its life-giving energy.

Assam, of course, has been in the news for securing the fourth spot on The New York Times' list of '52 Places to Go in 2025,' recognised for its natural beauty, rich culture and more. To paraphrase its tourism department’s tagline, Assam is getting awesome indeed. And at the core of the Assam experience is the Brahmaputra, a river which originates in the Himalayas at an elevation of 5,300mtrs., and runs a total of 2,900kms., across southern Tibet, through deep gorges in the Himalayas, descending into Assam and Bangladesh’s highly braided

CLOCKWISE FROM BOTTOM: A colourful stage reflects the vibrancy of the festival; water sports is an integral part of the Carnival; a Bihu performance on the Sandbank island; grand ferries ply the Brahmaputra.

channels, before ending into the Bay of Bengal.

“Majestic, mighty, and mesmerising—the Brahmaputra is more than a river; it's the heartbeat of Assam's culture and heritage,” reiterates Ranjeet Kumar Dass, Minister for Tourism, Government of Assam. “The Brahmaputra Carnival is not just an event; it's a grand celebration of Assam's vibrant culture, exquisite cuisine, thrilling adventures, and the timeless allure of the mighty Brahmaputra River, the heartbeat of our state's culture and heritage.” Padmapani Bora, Managing Director, Assam Tourism Development Corporation, adds, “Brahmaputra Carnival is a vibrant celebration that unites adventure and culture along the mighty river Brahmaputra.”

On till March 15, the multidisciplinary carnival is being held at Lachit Ghat in Guwahati and features a range of exciting activities, ranging from glamping to water sports, and live concerts, besides showcasing the culinary heritage and handicrafts. Thrillseekers can enjoy exhilarating activities such as speedboat rides, kayaking on serene waters, tackling challenging terrains on ATVs, river rafting, water rollers, archery, bungee jumping, jet skiing, and many more fun-filled experiences. The event also offers a platform for local artisans, musicians, and performers to showcase their talents through traditional music and dance, enriching the cultural experience.

The Carnival is a strategic initiative that is expected to elevate Assam’s profile on both national and international stages, says Naveet Bali, Executive Vice President, Special Projects, E Factor Experiences Limited, the organisers of the festival. “It is a significant branding opportunity for Assam, enhancing its visibility as a vibrant tourist destination. It

TOP TO BOTTOM: A grand entrance to the Carnival at Lachit Ghat; northeastern delicacies—river crabs in this case—are amongst the culinary offerings; dusk views imbue the space, including the Brahmaputra, in magical tones.

ADVENTURE ACTIVITIES AT SANDBAR ISLAND

Sandbar Island, a small, temporary island formed by the deposition of sand in the Brahmaputra River, essentially a ridge of sand that emerges above the water level, creating a small, often shifting landmass within the river's flow, is right now home to a makeshift adventure and carnival site.

Guwahati is hosting the vibrant Brahmaputra Carnival, set against the breathtaking backdrop of the Brahmaputra River. This three-month extravaganza has a lot of activities and adventures lined up, with the mighty river set as the heart of the celebration. Among them are adventure activities such as speedboat rides, kayaking on serene waters, tackling challenging terrains on ATVs, river rafting, water rollers, archery, bungee jumping, jet skiing, etc. The event also offers a platform for local artisans, musicians, and performers to showcase their talent through traditional music and dance.

ABOVE: The entrance to the sandbank island uses traditional materials to make a canopy.

serves as a platform for cultural diplomacy, showcasing the region’s rich heritage through traditional performances and local crafts, promoting cultural exchange.”

Perhaps the most unique aspect is the glamping, for the tents are on a sandbank in the middle of the river. That the island is entirely temporary—its existence is only in winter, when the water levels are comparatively lower, puts a unique spin on the experience. The evenings are especially magical— to be under starlit skies, amidst the soft sand and gently lapping river all around, the experience is unforgettable.

An entire tented city has come up on the Brahmaputra just north of Guwahati for the inaugural edition of the Brahmaputra Carnival.

“Luxury tents have been put up at Sandbar Island to give people an experience of eco-tourism while they enjoy their stay at the luxury tents,” points out Bali.

LEFT: Jet skis are a popular option for water sports.

Being on the Brahmaputra implies a whole range of water (and sand) activities are on offer (see box). “The vision for the Brahmaputra Carnival is to make it a significant cultural event that reflects Assam’s unique heritage,” says Bali. “The Carnival

is anticipated to attract over 500,000 visitors during its 90-day celebration. This festival showcases the river not just as a backdrop but as a vital component of the event. The stunning location along the banks of the Brahmaputra provides a picturesque setting that

CLOCKWISE FROM TOP LEFT: An ATV on the island; electrifying performances light up the evenings; lighting at night adds an extra level of charm; the exterior and interior of tents on the island.

enhances the carnival's charm. Visitors can engage in a variety of adventure activities directly on the river, such as speedboat rides, kayaking, and bungee jumping. The river’s cultural significance is also highlighted through traditional performances and local cuisine, enriching the festival's atmosphere and allowing attendees to appreciate Assam’s heritage.”

Not just for a lot of international visitors, but even Indians from other parts of the country, the festival is an eye opener for the diversity of its offerings, be it cultural or culinary. Grilled silkworms, anyone? Or tiny river crabs? Fancy bamboo earrings, or maybe a Muga silk scarf? Ever tried the delectable black rice pudding?

The Carnival marks the beginning of a traveller’s journey to explore the world’s ninth-largest river as it flows through three countries.

Younger travellers are looking for offbeat experiences such as coracle rides that offer a magical way to explore scenic surroundings.

SOUL OF HOSPITALITY

THE NEW MAHARAJAS OF TRAVEL

From microcations to sustainable stays, Millennials are reshaping the travel industry with their thirst for authentic and Instagrammable experiences. They're ditching the checklist and embracing slow travel. Discover how hotels and restaurants are adapting to the demands of the experience-hungry Millennial traveller.

PRAVEENA SHARMA

When the booking for tickets to the British rock band Coldplay’s Mumbai concert opened in September 2024, its prices swiftly ratcheted up. A LinkedIn post by Rizwan Khan, co-founder of Trip and Trails, claimed a ₹4,500 ticket zoomed up 234 times to over ₹10 lakh. On ticket exchange platform Viagogo, resellers pushed up the price for a single seat to ₹3.36 lakh, a freakish price surge.

Khan went on to explain the phenomenon: “This signifies a mega-shift in the agenda behind spending (in India) today as people of this generation (read Millennials and Gen Z) are willing to shell out substantial sums of money on real experiences.”

Twenty-seven-year-old Rakshandha Mayekar, accounts manager at Detales Brand Communication—who typifies an Indian millennial— endorsed Khan’s view by claiming that if a concert experience justified the cost, she would be ready to spend any amount on it.

Unlike the Boomer or Gen X generation, Millennials (also known as GenY) and, to an extent, Gen Z, place a high premium on experiences and not so much on material things or physical assets. Their huge appetite for experience makes them avid travellers, scouting every corner of the country and globe to get the tiniest morsel of it.

A recent global study, 2024 Travel Benefits and Customer Engagement Report, published by UK’s travel company Collinson International reveals that in India, Millennial travellers are the highest spenders, with an average annual travel spending of $6,031 (around ₹5 lakh) compared to other generations. In comparison, the average annual spends of Boomers,

PATU KESWANI MANAGING DIRECTOR, LEMON

TREE HOTELS

“The one thing the industry has to come to terms with is that 'experience' is the operative word when it comes to young travellers.”

Gen X and Gen Z are $2,600 (₹2.18 lakh), $3,059 (₹2.6 lakh), and $2,622 (₹2.2 lakh), respectively. Further, the study revealed that travel constitutes the largest expenditure by Millennials, at a third or 34% of their total annual expenditure. They are rapidly emerging as significant contributors to the travel industry, generating an estimated 20% of the global tourism market. Their significant spending power has made them the king of the travel market, with every industry player trying to crack the code of how to tap this high travel spender.

For Patu Keswani, Managing Director, Lemon Tree Hotels, if it means “hiring and dealing with young hotel managers who wear ponytails”, he would relent. The one thing the industry has come to terms with is that ‘experience’ is the operative word when it comes to young travellers.

Hotels are integrating local experiences such as camel safaris in a bid to create culturally-resonant stays.

SHWETA JAIN

CHIEF MARKETING AND SALES OFFICER, THE LEELA PALACES, HOTELS AND RESORTS

“Millennial travellers prioritise sustainability, wellness, and the 'local for global' ethos, and are drawn to brands that embody a larger cultural perspective.”

What do Millennials want?

A D SINGH RESTAURATEUR AND MANAGING DIRECTOR, OLIVE GROUP OF RESTAURANTS

“Millennials do not want to eat where their parents did; they're not interested in the same brands, restaurants, or experiences. To survive, we need to adapt.”

“Younger consumers are looking for great experiences even in hotels,” noted Keswani at the FHRAI Conference in 2024. “One way to understand how to brand a hotel so that it appeals to a younger generation is to ask ourselves: what is timeless? Timeless is good service, hot water, good air conditioning, you know, the basic stuff. Experiences, however, can appeal to a generation for whom luxury is all about experiences”.

Shweta Jain, Chief Marketing and Sales Officer at The Leela Palaces, Hotels and Resorts, has also deciphered that today’s young and affluent travellers are seeking more than just opulence. “They are drawn to brands that embody a larger cultural perspective. Millennial travellers prioritise sustainability, wellness, and the 'local for global' ethos, which speaks to a deeper desire for authenticity and purpose-driven luxury,” she reveals.

This aspect of evolution in luxury travel, driven largely by young travellers, has also been underscored in a recent report by consulting firm McKinsey, which points to the growing demand for meaningful, culturally rich experiences that resonate with the personal values of this demographic.

And so, when this generation books a hotel, the things topmost in its mind are sustainability, wellness, and personalised experiences. They readily loosen their purse strings if these criteria are met.

Pradeep Shetty, President, Federation of Hotel and Restaurant Associations of India (FHRAI), has discovered that Millennials are big on sustainability and get drawn to hotels mindful of replacing plastic straws with ones made from sustainable material, no bathtubs, and other such environmentally friendly initiatives.

The rise of microcations

MARIA VICTOR

FOUNDER AND CEO, MAKE IT HAPPEN

“Millennial tourists do not mind spending hours in one place. Their mindset is to slow down while travelling because usually, their life is fast-paced.”

The FHRAI chief attributes their higher spending to most Millennials being couples with double incomes and higher disposable incomes compared to their counterparts in other generations. He also sees a cultural shift in travel behaviour or habits across the younger generation. For instance, younger tourists undertake frequent travel breaks of shorter duration, he says, claiming that they, in general, are travelling more than the older generation. “In the earlier years, people would travel far less. Today, Millennials want to travel more often,” he observes. “They are taking a lot more sabbaticals to create a worklife balance. All these trends show Millennials have higher disposable income. They are yearning for more than just work and, therefore, they are out there travelling more often than the older generation.”

Narendra Prabhu, General Manager, Signature Club Resort (SCR) in Bengaluru, calls the intensive travel pattern of Millennials ‘microcation’—a break or vacation of not more than three to four nights on weekdays. “Microcation allows people the possibility to take multiple short vacations and experience several travel destinations due to limiting vacation time. They need to make the most of it and Millennials believe that experience is the ultimate luxury when it comes to travel. For many, microcation is a better fit for their busy lives as it is easier to adapt these vacations to their contemporary work and lifestyle demands,” informs Prabhu.

Millennial Rakshandha Mayekar confirms such frequent "buzzoffs" from the workplace for an energy refuel. She routinely takes off to Oleander Farms in Karjat in Maharashtra’s Raigad district, an hour-and-a-half drive from Mumbai, to experience farm life. Her worklife is punctuated with many such short breaks or microcations to Kasauli, Kerala, Goa, Maldives, Pondicherry, Bengaluru and other such destinations—sometimes to try a recipe by her favourite chef, sometimes to check out restaurants and bars at a destination, and sometimes just to put her feet up.

These microcations bookend her ‘megacation’—a long and immersive vacation—for which Mayekar plans extensively. She is already planning a megacation to Seoul in South Korea with her friends early this year. “We want to go there (Seoul) because we are very done with beaches. We love Korean food and culture. We want to check out the kind of life they live and what is the destination like, in terms of food. Food and bars are a very big part of my experience. I also love skincare and South Korea is the hub of skincare brands,” the 27-year-old Millennial excitedly lets out.

This category of travel spender is an explorer when it comes to culinary preferences and is altering the food landscape.

A D Singh, restaurateur and Managing Director of Olive Group of Restaurants, is explicitly aware of this fact. “They do not want to eat where their parents did, which is why I see even the biggest restaurant giants struggling. They're not interested in the same brands, restaurants, or

To engage meaningfully with the new breed of consumers, The Leela has collaborated with Chef Prateek Sadhu for a four-city culinary tour that highlights Himalayan cuisine. Seen here is NAAR, his restaurant set amidst Himachal's pine forest.

experiences. To survive, we need to adapt,” he introspected at the FHRAI meet.

One of the ways in which Millennials differ from Boomers or Gen X is their desire to check out bars or pubs whenever and wherever they travel. Pankaj Balachandran, Founder, Countertop, and Co-owner, Boilermaker, says that the spending habit of today’s generation while travelling is “more reflective of a lifestyle choice than just consumption” as they value experiences and social connection more than materialism.

“Millennials are spending more on drinking while travelling compared to Boomers. They often prioritise experiences, which includes a unique wine tasting, or visiting Michelin star restaurants and 50 best bars on their travel schedules,” the cocktail and bar consultant shares.

He informs bars across India are attracting a significant number of Millennials, and their spending patterns reflect a willingness to pay for unique experiences. Elaborating on his view, he adds, “They (Millennials) often opt for craft cocktails, local brews, and premium spirits, favouring quality over quantity.”

According to Balachandran, today’s youth are driven by social media influences in their choices as they seek Instagram-worthy drinks and trendy venues. “Openness to travel has also impacted this trend”.

For Maria Victor, Founder and CEO of Goa-based experiential company Make It Happen (which collaborates with Goa’s Department of Tourism to organise heritage walks in the capital city of Panaji), the Millennial obsession with experiences is reaping huge dividends. Notably, she says, this generation does not travel with a checklist of sightseeing places. Instead, it looks for meaningful connections with places and people while travelling. Victor says travellers joining her heritage walks are always interested in exploring different facets of Goa and, therefore, keep coming back for more experiences. “Culinary is one. Then, there is also heritage and village life, besides the beaches and the parties,” she enumerates.

Since Millennials view the experience as a luxury, they are ready to pay a premium for it. So, an opulent room with expensive interiors and furnishing may not seem as appealing to them as a room profusely packed with cultural and experiential elements. Some of them are even booking a room with lower rentals so that they can spend more on experiences. Another narrative that resonates with them is sustainability. Victor makes sure to include sustainability stories in the 30 experiential tours she has crafted over the years. “On one of our walks, we gave makanaka-plastic (I don’t want plastic) bags made from upcycled textiles as gifts. Such narratives resonate with them because of their mindset of minimising negative impact on the environment,” she shares.

Victor notes that close to 35% of participants in her experiential tours are Millennials. This figure rises higher to 65% on her company’s Instagram page. Another interesting trait of Millennial tourists is their unhurried pace of exploration. They prefer slow-paced moments during their travels. “They do not mind spending hours in one place. Their mindset is to slow down while travelling because usually, their life is fast-paced—corporate life, work-life, when meeting targets, when chasing achievements—and so when they travel, they want to relax and chill,” she says.

MILLENNIALS AS CONSUMERS

Millennials constitute 27% of the global population, and 34% of the Indian population.

Close to 60% of those who book accommodations through Airbnb are Millennials.

Approximately 70% of Indian travellers prefer nearby destinations, indicating a tendency towards regional travel.

Indian Millennials allocate a substantial portion of their income to travel, with an average annual expenditure of $6,031 (approximately ₹5.04 lakh). This accounts for 34% of their yearly spending, surpassing other generations.

Thailand has become a favoured destination among Indian tourists, with 1.6 million Indian visitors recorded in 2023.

Over 70% of Indian Millennials actively seek eco-friendly travel options, reflecting a strong inclination towards sustainable tourism.

A significant 86% of Indian Millennials prioritise immersive experiences and cultural engagement over material possessions when travelling.

The number of Indian tourists visiting the U.S. has seen a notable increase, with nearly 1.9 million Indians visiting in the first ten months of 2024, marking a rise of almost 48% from 2019.

Approximately 80% of urban Indian Millennials plan to travel during the festive season (September to December), indicating a strong inclination towards holiday travel during these months.

Around 82% of Indian Millennials prefer to relax while on vacation, highlighting a tendency towards leisurefocused travel experiences.

How hotels and restaurants are responding

Ajay K Bakaya, Managing Director , Sarovar Hotels and Director, Louvre Hotels India, reveals that the younger generation is increasingly opting for branded hotels because of the quality and standards they offer, or staying in independent hotels with the same exacting standards. “Many passionate hoteliers are running independent hotels, and running them as well, and in some cases, even better, than branded hotels. The younger travellers and younger generations have travelled the world, they are people who have the vision, have seen the world, and have expectations that hoteliers need to fulfil,” he said during the FHRAI conference last year.

AJAY K BAKAYA MANAGING DIRECTOR, SAROVAR HOTELS & RESORTS AND DIRECTOR, LOUVRE HOTELS INDIA

“The younger travellers and younger generations who have travelled the world, they are people who have the vision, have seen the world, and have expectations that hoteliers need to fulfill.”

Hotels are referencing this trend and implementing policies that appeal to the young. Jain says that The Leela has strategically curated its offerings to appeal to this “new wave of young luxury travellers. We recently launched Arq by The Leela which sheds the notions of traditional luxury. Every experience is refined, elevated and tailored to offer the purest essence of immersive indulgence. Arq by The Leela becomes an intimate yet expansive symphony of experiences”.

To engage more meaningfully with this emerging breed of consumers, the luxury hotel is working on experiential dining and storytelling. For this, it has collaborated with Chef Prateek Sadhu of NAAR—a destination dining experience amid a pine forest in Himachal Pradesh—for a four-city culinary tour that highlights Himalayan cuisine. “This initiative not only preserves and celebrates local legacies but also connects with a global audience, aligning perfectly with the cultural affinities of our younger guests,” she shares.

Evolve Back Resorts in Coorg, Hampi and Kabini offer curated experiences such as coracle rides, plantation tours, and cultural performances that immerse guests in the local environment. The RAAS Hotels at Jodhpur, Udaipur and Devigarh combine heritage architecture with activities like heritage walks, village safaris, and artisanal workshops.

Tech-enabled convenience is another top draw for Millennials. IHCL’s Qmin App, for instance, allows them to seamlessly order food. OYO Rooms leverages technology for instant bookings, digital check-ins, and personalised stay experiences, catering to the budget-conscious among the demographic.

ABOVE: Today's young traveller prefers taking several short three or four-day breaks annually to places that offer interesting explorations—like these cenotaphs in Udaipur.

AMONG THE EXPERIENCES THAT MILLENNIALS LOOK FOR ARE:

WELLNESS AND SELF-CARE

Ananda in the Himalayas offers wellness retreats focusing on yoga, Ayurveda, and detox programs, perfect for millennials seeking holistic rejuvenation. Hilton Shillim Estate Retreat and Spa in Pune specialises in wellness-focused stays with spa therapies, meditation sessions, and sustainable dining options.

COMMUNITY ENGAGEMENT

Suryagarh Jaisalmer partners with local musicians and dancers to bring alive the spirit of Rajasthan through in-house cultural performances and festivals. Neemrana Hotels revives heritage properties and integrates local experiences like camel safaris and traditional folk entertainment.

SUSTAINABILITY IS A MAJOR DECIDING FACTOR

CGH Earth in Kerala implements sustainable practices such as solar energy, rainwater harvesting, and eco-friendly architecture, paired with authentic local experiences like culinary lessons and spice tours. ITC Hotels promotes sustainability with its ‘Responsible Luxury’ program, which includes water conservation, green building standards, and zero single-use plastics.

INSTAGRAM-WORTHY SPACES ARE ALSO HIGH ON THE MILLENNIAL AGENDA

The Roseate (Delhi and Rishikesh), known for its striking architecture, infinity pools, and picturesque settings, attracts Instagramloving travellers. Havelock Island Beach Resort in Andaman features stunning beach views and water activities, offering picture-perfect moments for Millennial travellers.

PERSONALISATION THROUGH DATA

The Oberoi Group uses advanced CRM systems to remember guest preferences, such as pillow types or dining choices, creating highly personalised stays. The Leela Palaces, Hotels and Resorts has a bespoke butler service to cater to millennial luxury travellers who value attention to detail and customisation.

Even restaurants aren’t far behind.

PANKAJ BALACHANDRAN

FOUNDER, COUNTERTOP, AND COOWNER, BOILERMAKER

“The spending habit of today’s generation while travelling is more reflective of a lifestyle choice than just consumption.”

A D Singh’s playbook for surviving the metamorphosing dining scene includes enlisting younger people on his team to bring in a fresh perspective, and customise products and services to Millennial preferences and aspirations. “This generational shift is a major trend. We must all focus on understanding and embracing it to thrive in this evolving landscape,” he says. Singh and his team have put a strategy in place, and here's what they're doing:

Engage the youth: Include young people in your teams. They bring fresh perspectives and understand their generation's preferences. They do things differently.

Targeted marketing: Speak their language. Reimagine your menus and marketing materials to resonate with a younger audience. For example, use current slang and trends to make your offerings more appealing.

New products: Develop products and services specifically designed for younger demographics, catering to their unique sensibilities and desires.

Iconic brands which have been several decades in the business are also responding to this evolving landscape brought on by a behavioural shift. Namit Gulati, director of 65-year-old Gulati Restaurant in New Delhi, is adapting to a Millennial-dominated market by increasing his dining outlet’s online and social media presence, digitising menus and service offerings, and introducing an element of surprise—in terms of taste and presentation—each time a guest visits his restaurant.

Based on his understanding of younger customers, Gulati is offering customisation of orders with options that take into consideration allergens, and preference for vegan and gluten-free meals. In a bid to woo this class of spenders, the Delhi-based second-generation restaurateur has opened a new branch in New Delhi’s suburban area of Gurgaon. “The youth prefer modern interiors and presentation that is classy, yet sustainable. This is why, when we opened our Gurgaon branch, we gave it more modern interiors. For them, the place has to be Instagram-worthy."

From skyrocketing concert ticket prices to the rise of microcations and purpose-driven luxury, Millennials are redefining the experience economy. With higher disposable incomes and a penchant for sustainability and cultural immersion, they prioritise meaningful, Instagram-worthy, and authentic experiences over material possessions, pushing brands to evolve rapidly to meet their expectations.

Heritage walks immerse travellers in a rich tapestry of history, culture and architecture.

BOUT IQUE

B LUE P RI N T

ANANDA IN THE HIMALAYAS

WHERE DESIGN MEETS WELLNESS, AND THE FUTURE UNFOLDS

Blending timeless heritage with forwardthinking vision, Ananda in the Himalayas continues to redefine luxury wellness after 25 years.

RUPALI SEBASTIAN

punctuated by pavilions and meditation spaces, all designed to foster reflection and stillness.

Overlooking the spiritual town of Rishikesh and the Ganga river valley, Ananda in the Himalayas is dedicated to restoring balance and harmonising energy through a holistic approach to well-being. Nestled within a 100-acre Maharaja’s Palace Estate, this multi-award-winning mountain retreat seamlessly blends heritage and contemporary wellness, where nature and architecture exist in quiet harmony.

The property unfolds like a sanctuary, with exquisitely landscaped gardens, meandering pathways, and serene courtyards, immersing guests in a world of stillness and restoration. The estate’s palace and pavilions, once home to Indian royalty, now house a selection of luxurious accommodations designed to enhance privacy, tranquillity, and wellness.

Beyond wellness, Ananda extends its ethos into the landscape, offering bespoke outdoor experiences, including trekking, nature walks, white water rafting, and jungle drives in Rajaji National Park. Guests can also engage with Rishikesh’s spiritual heritage, through guided tours of ancient temples and monasteries, culminating in the Ganga aarti, a deeply moving ceremony performed each evening on the banks of the sacred river.

Designing a space for wellness

Ananda’s architecture is an extension of its natural surroundings—a philosophy that defines its evolving design programme. The estate is

Colours are drawn from the Himalayan landscape—earthy ochres, soft greens, and muted browns—that echo the forests, riverbanks, and shifting mountain light. Some hues, complemented by artistic elements, evoke spiritual contemplation. The design is anchored in natural materials: handwoven textiles, stone, and sustainable wood shape the interiors to create a sense of warmth.

The journey from the palace to the spa, the heart of Ananda’s wellness experience, winds through woodlands and manicured lawns. The three-level, 24,000sq.ft. spa overlooks the gardens of the Palace and the valley of Rishikesh and features a stateof-the-art gymnasium, an outdoor temperature-controlled swimming pool, and luxurious hydrotherapy facilities. Designed for deep healing, the spa offers Ayurvedic therapies,

OPPOSITE PAGE

EXTREME LEFT: The Ananda Palace Lounge is where guests, comfortably ensconced on lounge sofas, can admire its antique furniture and chandeliers.

LEFT: The Pavilion is where guests can partake of drinks and light snacks.

THIS PAGE

RIGHT: Reflective pools and expansive lawns provide tranquil settings for wellness regimes. BELOW: A room being readied for Ayurvedic therapy.

international wellness treatments, and signature healing rituals, all curated to restore physical, mental, and spiritual balance.

Ananda’s 75 rooms, suites, and villas, each with private balconies offering panoramic views of the Ganges valley or the palace gardens, are designed with classic elegance in the colonial hill architectural style, seamlessly blending with the lush surrounding landscapes.

Deepa Sama, who helmed the latest renovation of the Ananda and Viceregal Suites and designed Ananda’s newly unveiled Deluxe Suites, explains: "Our goal was to amplify the sense of immersion in nature while elevating comfort and aesthetics. We introduced larger glass openings, reworked terraces and balconies, and softened transitions between indoor and outdoor spaces to heighten the connection with the land."

Given the high seismic activity of the region, all buildings have been constructed to withstand the highest category of earthquakes. “It took over six months to design and three months to execute this project,” says Sama. “Transporting materials and mobilising labour were the biggest

WELLNESS TRENDS 2024

Top Priorities

Wellness seekers at Ananda are focused on Detox & Panchakarma (22%), Rejuvenation & Immunity (20%), and Stress Management (19%)—highlighting a collective move towards holistic health and resilience in the face of modern pressures.

A Holistic Entry Point

Ananda’s Foundation Wellness programme is drawing in new wellness seekers, offering a gentle yet transformative introduction to holistic well-being.

Evolving Health Concerns

From Pain Management

and Activ-Fitness to Sleep Therapy and Healthy Ageing, wellness is becoming

increasingly specialised, with Ananda developing tailored protocols to meet these emerging needs.

Men Prioritising Well-being

With 46% of Ananda’s clients now men, wellness is no longer a female-led pursuit. The near-equal gender distribution reflects a growing male commitment to physical, mental, and emotional well-being.

The Solo Wellness Movement

A striking 58% of Ananda’s guests are solo travellers, reaffirming that wellness is a personal journey. Guests seek self-reflection, inner growth, and a community that fosters healing and transformation— hallmarks of the Ananda experience.

challenges. We needed to plan well in advance to ensure everything aligned with our timelines.”

The visual expression of the retreat brims with stylistic interpretations of the upper Himalayan regions, incorporating references to its flora and fauna. Sustainability remains a priority. “We used engineered and reclaimed wood flooring in all the rooms and terracotta shingles on the roofs,” Sama adds.

Aashica Khanna, Director, Ananda in the Himalayas, highlights how the retreat’s remoteness is intrinsic to its success. “It is important for our guests to be in the midst of nature, away from distractions, to find peace and look within. Nature provides the first step toward healing. Whether it’s the outdoor yoga pavilions, decks hanging over the Himalayan forests, or expansive lawns where guests stroll barefoot, it’s all part of Ananda’s philosophy of well-being. Being connected with nature facilitates the connection to oneself.”

A future focused on holistic well-being

As Ananda looks ahead, it continues to evolve while remaining true to its founding vision. Mahesh Natarajan, COO, sees this moment as a turning point, shaping the retreat’s next 25 years. “The road ahead almost feels like the start of another 25-year journey,” he reflects.

Ananda’s future is centred on deepening its connection to ancient healing, refining its approach to Ayurveda and yoga, and introducing lost wellness traditions such as Vajikarana, an Ayurvedic science focused on reproductive health. Simultaneously, the retreat is integrating scientific research and data-driven wellness tracking, making its programmes globally measurable and recognised. “We are also embracing hyper-personalisation, leveraging AI and machine learning to tailor evolving wellness plans that extend beyond the retreat, ensuring guests remain engaged in their wellbeing long after they leave Ananda,” he adds.

As Ananda in the Himalayas celebrates 25 years, it stands at the intersection of heritage and innovation. The retreat remains as it always was—a sanctuary for the soul, set in a landscape where time slows and healing begins. But now, with its sights set on the future of holistic wellbeing, Ananda is not just keeping pace with global wellness trends—it is defining them.

ABOVE LEFT: The Viceregal Suite comes with a private terrace and gazebo.

ABOVE RIGHT: Mahesh Natarajan, Chief Operating Officer, Ananda in the Himalayas.

LEFT: The three villas—Himalaya, Shivalik and Ganga—come with luxurious 40sq.mtr. pools.

Ashok Khanna

FOUNDER AND MANAGING DIRECTOR, ANANDA IN THE HIMALAYAS

DIRECTOR, ANANDA IN THE HIMALAYAS WITH

Aashica Khanna

For 25 years, Ananda in the Himalayas has redefined wellness tourism. Ashok Khanna and Aashica Khanna reflect on its impact, authenticity, and the evolving balance between luxury and holistic healing.

When you founded Ananda in the Himalayas 25 years ago, wellness tourism was still a nascent concept, especially in India. What was the core vision that guided Ananda’s inception?

Ashok Khanna (AK): in the 1990s, when Rajiv Gandhi came to power, the economy opened up and IT came into India. Soon, it was booming and there were a lot of stress levels among people. So I saw the need for a wellness destination where people could come and detox and distress. And that was how Ananda was born.

ABOVE: The Restaurant serves traditionally cooked Ayurvedic, Asian and western cuisines.

In the past decade, India has been recognised globally for wellness retreats, Ayurvedic resorts, and yoga tourism. How much of this shift do you think Ananda has catalysed?

AK: We’ve catalysed, I would say, 95% because we've been there since 2000. And I think luxury Ayurvedic spas around India—other than Kerala—came about after 2015. So we had a 15-year head start. I think we were responsible for the popularity of yoga and Ayurvedic therapies.

Aashica Khanna: There are a lot of people who are trying to establish these kinds of centres now. The awareness about yoga and Ayurveda is much more now. It was a long process of brand building, awareness and education that we had to seed the Indian market with. So a lot of that initial work we did, and the recognition of this as an industry today is, I think, because of some of that initial work that we have done in the space.

LEFT FROM TOP: Baked Asparagus Salad with Philo Pastry, Almond Purée and ApricotRosemary Relish; Cabbage Dolmas with Coriander-Chickpea Hummus and Sweet Tomato Chutney; Turmeric Rice, Tempered Beans with Coconut and Bottle Gourd-Bengal GramLentil.

Ananda has remained a single-location luxury retreat for 25 years. Was this a conscious decision, and do you see expansion in the future?

AK: Yes. We've started off as an Ayurvedic and yoga destination with, of course, Vedanta thrown in and we've stuck to our roots. We are still the same, though we’ve progressed a lot in each of these areas. Having said that, we’re completely focused on Ananda, and even though we are looking around, we don't have any immediate plans for expansion.

FROM ROYAL ABODE TO SANCTUARY OF THE SOUL

Nestled in the Shivalik foothills, Narendra Nagar came into being in 1895, when Maharajah Narendra Shah sought a grander, more picturesque capital than Tehri. At its heart stood his palace, poised at 3,500ft., its stately silhouette watching over the Doon Valley for more than a century.

Through its regal corridors echoed the footsteps of history— British viceroys, Indian prime ministers, and spiritual luminaries were drawn to its rarefied air. The Palace Annexe, added in 1910, housed the British Viceroy and his entourage, embedding the estate in the annals of power and prestige. Even today, original frescoes whisper tales of an era gone by, their delicate artistry untouched by time. At the palace gates, two World War I cannons stand guard, silent sentinels of a past steeped in grandeur.

A century later, it was Ashok Khanna who saw in this estate a different kind of potential—a retreat where ancient wisdom could meet modern wellness. “I wanted a spiritual, serene, and pollutionfree location for a destination spa and wellness retreat. When I came upon the Palace Estate of the Maharaja of Tehri-Garhwal, overlooking Rishikesh and the Ganges, I knew this was the place,” says Khanna.

But reviving the palace was no easy feat. “The place had been uninhabited for 40, 50 years. There were negative energies, storms, logistical nightmares,” he recalls. Materials had to be transported from Delhi, approvals wrested from bureaucracy, and skilled contractors were scarce. Even project managers flown in from Singapore struggled with the biting Uttaranchal cold, forcing a change in plans.

Yet, the vision endured. With its deep roots in yoga and Ayurveda, the palace was reborn—as Ananda in the Himalayas, a retreat that would put India on the global wellness map.

THIS PAGE: The wellness retreat includes several pavilions that provide place for meditation, contemplation and performing yoga.

Mr Khanna, what has been the most personally fulfilling moment for you in the last 25 years?

I think the most fulfilling for me has been that we've been successful in getting all our clients to look within. Introspection, that's where the journey of wellness starts. Because unless you look within, you don't know what changes to make in your life, what changes to make in your diet, which areas of your body need to be addressed.

And for you, Aashica?

Ayurveda teaches us that the body needs to be looked at holistically. Also, allopathy has made us realise that you can't have a Band-Aid approach by just treating the symptom; you must treat the body as a whole. So it's a complete physical, mind, body, soul-searching experience that will actually allow you to fully and completely heal from within.

AK: Also, I’d like to add that how you look, is how you really feel. Your internal body will demonstrate what you look like. Especially women, you know, when they want to look good, they need to introspect, look within, and then come up with solutions.

Aashica, as someone who has witnessed Ananda’s journey up close, what do you think has kept Ananda relevant for 25 years in an increasingly competitive space?

Aashica: The first thing is we have stayed very true to our initial approach, which is the authenticity of our offerings. We have always truly believed

ABOVE: Ananda overlooks the town of Rishikesh and the Ganga river valley.

LEFT: The living room of the newly built Garden Suite.

RIGHT: A bedroom in the updated Viceregal Suite.

A WELLNESS OUTLIER

While inbound tourism struggles to regain pre-pandemic numbers, Ananda in the Himalayas is thriving. “If you look at this from the perspective of individual brands, we've actually bucked the trend,” says Mahesh Natarajan, CEO, Ananda in the Himalayas. “Our wellness growth has far outpaced the industry, surpassing even pre-pandemic levels.”

A key shift? A changing clientele. Once 95% international, Ananda now sees a 50:50 split between Indian and global visitors, reflecting India’s rising wellness consciousness.

in the Indian sciences and the depth of knowledge that this country has. That's always been our direction from the start—that we wanted to use these sciences in ways to heal people. so we've stayed very true to that approach. All of our interventions are extremely authentic in their approach. Most of the issues that we are addressing today, the cornerstone will always be Ayurveda and yoga.

We’re going deeper and understanding these health sciences and trying to use them to address modern-day issues that keep coming up. You can see that in the work we're doing in women's health, in the areas of fertility; we're addressing chronic health issues like diabetes and insomnia. We just launched a new sleep program. These are new-age issues, and we're using traditional approaches to address them.

Despite having an authentic wellness legacy, India still faces stiff competition from destinations like Thailand, Bali, and Europe. What do you think India needs to do differently to truly own this space?

Aashica: It’s strange, actually, because the knowledge all comes from us. Bali and Thailand, they're actually using the base and the sciences that are Indian. The challenge here is not so much about how we can own the space. We are owning the space. We're one of the players that has done a lot of work in this space. I think the thing that's not supporting us is the tourism infrastructure, and the government.

As long as the government can play its part in supporting tourism as an industry, private players will do the job very effectively. It's just that they need the right kind of support and infrastructure to be able to do the work that they need.

A lot of work has been done in the last few years with roads and airports and access, I agree, but there are still a lot of parts of this country which are extremely special, which are not accessible as yet, still unknown. We live in a country which is so vast and has so much cultural heritage, but it's still quite unexplored because of all of these reasons. Something that the tourism sector has been asking for so long is infrastructure status, but that hasn’t come through yet.

How do you strike a balance between authentic healing and a world-class luxury experience?

Aashica: That's one of the things that's most difficult to achieve, actually. It's combining two very different worlds. Luxury hospitality is preferencebased, and wellness is need-based and individual constitution-based. So you're taking one which is accustomed to never saying no to a guest and always giving them what they want. And here you're trying to teach people what it is that they need, what their body needs, and what they should be doing.

And very often, it's difficult to bring these two together because you're trying to explain to people why they should do a certain thing even though they don't want to. So, it's a tightrope that we're trying to walk. We're trying to provide this very luxurious experience while still designing a schedule, an itinerary and a treatment protocol for people based on what their individual body and constitution needs.

It's very challenging, but I think we've done a fairly decent job. We handle 150 such tailor-made schedules everyday, and each person's journey is completely unique. It’s like playing in an orchestra that never goes home.

UNTAPPED POTENTIAL SIKKIM’S

With rising tourist arrivals, a focus on sustainability, and growing interest from luxury hotel brands, Sikkim presents a compelling opportunity for investors and developers in the hospitality sector.

DEEPALI NANDWANI

The Himalayan state of Sikkim is a destination of the future.

India’s first all-organic state (when it comes to farming), with a sprawling network of mountainous regions, home to Kangchenjunga— the world’s highest peak, and the cool city of Gangtok, known for its music, fashion, cafes, and rolling hills, possesses all the right attributes to be a great tourism destination.

The entire northeastern region is emerging as a new frontier for tourism in India, and Sikkim is riding that wave. While it currently receives fewer visitors than more established Himalayan destinations, Sikkim is attracting a growing number

of travellers seeking pristine landscapes and authentic cultural experiences.

As of March 31, 2024, Sikkim had welcomed 290,401 tourists, comprising 256,537 domestic and 30,864 international visitors. In 2019, before the pandemic ripped apart the floor from under the tourism industry's feet, Sikkim had recorded 160,000 tourists; in 2022, the number stood at 162,573, as per data from Global Economic Data, Indicators, Charts & Forecasts (CEIC). Prior to 2019, the tourism industry in Sikkim was estimated to have generated over ₹500 crore in revenues.

Unfortunately, the market intelligence available is sketchy as the destination is still developing, and the official stats haven’t been updated since 2020. According to the last census conducted by the Indian government, Sikkim’s population is 610,777, of which 45,000 locals were involved in the tourism industry, a significant portion by any estimate. There is no getting away from the fact that Sikkim, with the right push, has the potential to transform into Indian tourism’s North Star, with the right kind of experiential travel that attracts international travellers, besides

OPPOSITE PAGE: Taj Guras Kutir Resort & Spa is a mountain retreat with unbeatable views of the Kangchenjunga range.

ABOVE FROM LEFT: A picturesque bridge en route to Gangtok; white-water rafting on the Teesta is but one of Sikkim's many adventure activities.

Sikkim in Stats

As of March 31, 2024, Sikkim had welcomed 290,401 tourists, comprising 256,537 domestic and 30,864 international visitors.

In 2019, Sikkim had recorded 160,000 tourists.

In 2022, the number stood at 162,573.

In 2019, the tourism industry in Sikkim was estimated to have generated over ₹500 crore in revenue.

As of 2020, Sikkim had 12 registered hotels, a number that remained constant from 2019.

BOTTOM LEFT TO RIGHT: The Buddha Park of Ravangla features a 130ft-high statue of the Buddha built from 60 tonnes of copper; Sikkim’s challenging terrain creates logistical hurdles for the hospitality sector; Gangtok’s Lhasa Newar Kitchen & Bar is a culinary haven for those who want to dine on Tibetan and Nepalese food.

Indian domestic tourists who are looking for newer, uncrowded destinations.

Sikkim’s tourism minister Tshering Thendup Bhutia says the state has drawn up ambitious plans to boost the tourism industry focusing on a blend of adventure tourism and eco-friendly initiatives. One of the key areas Bhutia highlights is the promotion of adventure tourism. Recognising the growing interest in adventure activities, he mentions that detailed discussions are underway to develop strategies that will enhance Sikkim's offerings in this segment. "We are keen about promoting adventure tourism," he says.

Bhutia addresses the increasing number of tourists visiting Sikkim

annually and the consequent need for more accommodation options.

"We are focused on expanding homestays and village tourism, as Sikkim is known for its organic farming and rural charm. This will allow tourists to explore our villages and experience the local lifestyle. Enhancing homestay options will be a priority. The Sikkim government is committed to maintaining its green credentials. Our chief minister is concerned about maintaining Sikkim's greenery. The 'Mero Rukh Mero Santati' program has been a success since its launch last year. Each family plants 100 trees for every newborn, which has significantly increased our forest cover. This green initiative not only benefits the environment

but also enhances Sikkim's appeal as a tourist destination. Sikkim's forest cover has increased from 75 per cent to 85 per cent over the past two decades due to effective environmental policies and community participation.”

Beyond simply sightseeing, travellers are drawn to Sikkim's pristine environment, embracing eco-tourism activities such as trekking, bird watching, and paragliding. IHCL’s K Mohanchandran, Senior Vice President-Operations, East & North East lays down Sikkim’s strengths, “The state is less crowded compared to other Indian hill stations, offering serene monasteries and organic farming. Activities include treks, spiritual retreats, and experiencing its unique cuisine with influences from Nepalese and Indian flavours.” The state’s cultural heritage, which finds resonance in monasteries such as Rumtek and vibrant festivals like Losar and Saga Dawa, attracts those seeking cultural immersion. Gangtok, which attracts the most amounts of tourists, has undergone a remarkable transformation in the past decade, evolving from a tranquil hill station into a vibrant destination offering diverse experiences.

Sikkim's tourism industry, particularly in Gangtok, has blossomed in the last decade.

Harshavardhan Neotia, Chairman, Ambuja Neotia Group, says, “Sikkim offers immense potential due to its natural beauty, rich flora, fauna, and Buddhist heritage. However, accessibility remains a challenge. The airport is currently non-operational, and roads are often affected by landslides, though they’re generally in good condition now. There's also ongoing construction of infrastructure like railways, which could improve connectivity in the future.”

Tsomgo Lake in eastern Sikkim, at an altitude of 3,780mtrs., has glacial origins.

Tshering T Bhutia

TOURISM MINISTER, SIKKIM

“The Mero Rukh Mero Santati' program has been a success since its launch. Sikkim's forest cover has increased from 75 per cent to 85 per cent over the past two decades due to effective environmental policies and community participation.”

Harshavardhan

Neotia

CHAIRMAN, AMBUJA NEOTIA

“Sikkim offers immense potential due to its natural beauty, rich flora, fauna, and Buddhist heritage. However, accessibility remains a challenge.”

How the hospitality industry stacks up

Trisha Suvarna, Senior Associate, Hotelivate, has been studying the Sikkim market for a while now and says, “From our data, branded hotel supply is currently limited to Gangtok. So outside the city, it’s mostly homestays and independent hotels. Gangtok also has several popular independent hotels, and the homestay segment is significant. When I was

researching the popular capital city, I came across articles noting that while tourist hotels struggle with occupancy, homestays are thriving.”

That’s why The Leela Palaces, Hotels & Resorts announcement that it is building a hotel in Gangtok is significant. Shweta Jain, Chief Marketing and Sales Officer, The Leela Palaces, Hotels and Resorts, says, “Sikkim’s significant rise as a travel destination, evidenced by the surge in tourist visits from 5.2 million in 2021 to 16.9 million in 2022, underscores its growing appeal. This growth is driven by government initiatives to promote new destinations and a heightened interest in local cultural and natural experiences. Establishing The Leela Sikkim in Gangtok aligns with these trends and demonstrates our commitment to offering unparalleled luxury in emerging destinations.”

She adds that Sikkim is poised for significant growth in the hospitality sector, particularly in the luxury segment. “Between FY2024 and FY2027, 78% of the projected 180-key supply will cater to the luxury segment.

Vivanta Sikkim Pakyong.

Club Mahindra Le Vintuna, Gangtok.

K MOHANCHANDRAN

SENIOR VICE PRESIDENT-OPERATIONS, EAST & NORTH EAST, IHCL

“Sikkim attracts small corporate groups for meetings and board retreats. But it is unsuitable for large weddings or conferences due to the limited capacity of most hotels.”

The increasing influx of both domestic and international tourists, coupled with improved infrastructure and connectivity, makes Sikkim a vibrant growth market. Government initiatives, such as improved connectivity and the promotion of Sikkim’s natural and cultural assets, have played a pivotal role in shaping the state’s hospitality sector. Enhanced connectivity via Bagdogra Airport also demonstrates a focus on improving access to the region. These efforts align with our vision to offer luxury experiences in emerging destinations.”

Gangtok’s hospitality scene flourished with the arrival of branded hotels and boutique properties. Well-known names like Mayfair, Lemon Tree, Taj Guras Kutir Gangtok, and The Elgin have established a strong presence, while homestays and eco-lodges offer more intimate, sustainable lodging options. Neotia, whose Taj Guras Kutir is at the core of luxury travel, says Sikkim attracts all kinds of travellers, like other Indian hill stations. “While we focus on luxury travel, there’s a significant budget segment,

ABOVE: Denzong Regency Hotels & Resorts.

including homestays and casinos, which cater to niche audiences.

Luxury tourism is a chicken-andegg scenario—demand builds gradually as such properties attract high-end travellers.”

The premium branded segment is also likely to ramp up quickly over the next few years. Says Suvarna, “Branded hotels and homestays see average occupancy in the mid-50s, around 40-50%, which is quite good for a seasonal market.”

Sikkim is largely leisuredriven, though in recent years hotels have started tapping into

the MICE (Meetings, Incentives, Conferences, and Exhibitions) segment, which is gradually picking up, she adds. “Siliguri is a four-hour drive from Gangtok, making it convenient for weddings and MICE events. Some hotels have successfully hosted such events, and as infrastructure improves, this demand will likely grow.”

According to Mohanchandran, Sikkim attracts small corporate groups for meetings and board retreats. “But it is unsuitable for large weddings or conferences due to the limited capacity of most hotels.”

SHWETA JAIN CHIEF MARKETING AND SALES OFFICER, THE LEELA PALACES, HOTELS AND RESORTS

“Sikkim’s

significant rise as a travel destination is driven by government initiatives to promote new destinations and a heightened interest in local cultural and natural experiences.”

The under-construction Leela Palaces, Hotels & Resorts hotel, Gangtok will significantly boost tourism for premium travellers.

Jain says that Sikkim’s strengths lie in its breathtaking landscapes and growing reputation as a wellness and adventure destination. “Key drivers include eco-tourism, adventure tourism, and wellness travel. Sikkim’s position as an ecoconscious destination and its rich biodiversity make it a magnet for environmentally conscious travellers. The allure of Kangchenjunga, perennial lakes, and adventure activities like trekking further boost demand.”

Wellness tourism Factors shaping tourism in Sikkim

Search for experiences Government initiatives

Traveller preferences are evolving, with visitors drawn to boutique hotels and quirky stays that offer authentic, minimalist designs infused with local touches. With Gangtok's improved internet connectivity, the city is also attracting digital nomads, leading to a rise in co-workingfriendly accommodations. The luxury segment, too, is looking at harnessing local experiences for their guests. Jain says, “The Leela is committed to preserving Sikkim’s cultural heritage and environmental sustainability, and will do so by offering curated experiences rooted in local traditions while ensuring sustainable practices such as energy efficiency, water conservation, and community engagement. By integrating local traditions and resources into our operations, we strive to create a seamless blend of luxury and authenticity.”

Sikkim's tranquil atmosphere and rich spiritual heritage make it an ideal haven for wellness and rejuvenation. Monasteries like Rumtek and Pemayangtse offer peaceful retreats for those seeking mindfulness and introspection. Resorts and wellness centres are increasingly incorporating yoga and meditation programs to cater to healthconscious travellers. Moreover, Sikkim's clean air, serene landscapes, and traditional Tibetan medicine practices, including the use of herbal remedies, enhance its appeal as a wellness destination.

Mohanchandran believes that the state government’s active support is transforming the tourism experience. “The government has simplified permissions and strengthened the infrastructure. Helicopter services and road restoration projects exemplify these efforts.”

The Sikkim government recently decentralised the permit issuance system, with a permit office established in almost all districts, making it easier for travellers to access one in any part of the state. In a bid to support the local economy, the state is offering free permits to visit Nathu La Pass—a strategically crucial in terms of defence and environmentally sensitive region where footfalls are limited—to those who stay at least one night in registered hotels or homestays in the Namchi and Soreng districts; 33% permits have been reserved for them. Sikkim has also streamlined the process for foreign tourists who can now obtain one-day permits to visit Tsomgo Lake and five-day permits for other locations.

ABOVE: Tibetan monks praying at Rumtek Monastery.

Sustainable economy

A trailblazer in sustainable tourism, Sikkim prioritises the preservation of its unsullied environment and cultural heritage. It was the first Indian state to ban plastic water bottles and Styrofoam, and actively regulates visitor numbers in ecologically sensitive areas to prevent over-tourism.

Eco-tourism initiatives encourage responsible travel practices, with eco-lodges, homestays, and communitybased tourism ventures providing visitors with authentic experiences while conserving local ecosystems. As India’s first fully organic state, Sikkim has integrated sustainable farming into its tourism sector, offering visitors opportunities to explore organic farms and sample locally grown produce. Hotels and restaurants in the region emphasise organic ingredients, further aligning tourism with sustainable practices.

Sikkim’s eco-tourism journey gained momentum in 2002 when the International Ecotourism Society organised the South Asian Regional Conference on Ecotourism in the state. This laid the foundation for communitybased tourism, with traditional village homestays channelling economic benefits to rural areas. However, recognising the gap between conventional and eco-tourism, civil society organisations like the Ecotourism and Conservation Society of Sikkim and WWF Sikkim played a pivotal role in drafting the 2018 Tourism Policy of Sikkim.

The policy set benchmarks for environmentally, economically, and socially sustainable tourism. The government further identified four eco-tourism zones—LingdokPangthang, Okharey, Kitam, and East Pendam—to focus on rural prosperity through initiatives like the JICA-funded Sikkim Biodiversity Conservation and Forest Management project.

The state limits large-scale infrastructure projects to preserve its delicate ecosystems, instead promoting low-impact, ecofriendly accommodations such as homestays, eco-resorts, and campsites. Zoning laws are in place to restrict construction in fragile ecosystems and highaltitude regions, ensuring that development aligns with conservation goals.

Sikkim’s hospitality sector has embraced environmentally responsible measures, such as waste management, energy conservation, rainwater harvesting, and the use of locally sourced materials. Many accommodations in Gangtok utilise solar power and adopt eco-friendly practices. Almost half of Sikkim is under forest cover, supporting rare and indigenous species of flora and fauna.

The recognition of Khangchendzonga National Park as a UNESCO World Heritage Site underscores the state’s immense ecological significance. Sikkim actively engages local communities in safeguarding forests, wildlife sanctuaries, and biodiversity hotspots. Incentives are provided for eco-friendly farming practices, tree planting, and wildlife conservation, fostering a sense of ownership and responsibility among residents.

LEFT: Extending from Deorali Bazaar to Namnang, the 935mtr-long Gangtok Ropeway affords a panoramic view of the Himalayan city.

To minimise environmental impact, high-impact activities such as trekking and camping are regulated through quotas, permits, and strict eco-guidelines. Regular environmental impact assessments ensure tourism operations and infrastructure projects align with sustainability goals. The state also invests in programs aimed at restoring degraded ecosystems, preventing

The core of Sikkim tourism is Gangtok

Gangtok has a vibe of a young city. While there is no official count available, most agree that Gangtok is at the fulcrum of tourism activities in Sikkim with its mix of nightlife, eating out, shopping, adventure, and culture.

The nightlife is a vibrant smörgåsbord of relaxed lounges, lively bars, and energetic clubs. While not as bustling as larger cities, several clubs, pubs and ritzy bars like Café Live & Loud, Lounge 31A, and After Dark, host live music, ranging from local bands playing traditional Sikkimese music to DJs spinning the latest hits, or their favourite, offering homage to the rock legends.

Gangtok offers a wealth of adventures beyond its shopping and nightlife. Soar above the city and take in panoramic views from the Gangtok Ropeway cable car, or trek to scenic viewpoints like Tashi View Point and Ganesh Tok, with options for multi-day treks for the more adventurous. Experience the thrill of paragliding over Gangtok's picturesque valleys, or navigate the raging rapids of the Teesta River while white-water rafting. Explore the surrounding hills and valleys at your own pace with mountain biking, or try a unique yak safari to traverse the rugged Himalayan terrain.

Immerse yourself in Sikkim's rich culture by exploring ancient monasteries like Rumtek Monastery, Enchey Monastery, and Pemayangtse Monastery, and witness vibrant celebrations during festivals such as Losar, Saga Dawa, and Pang Lhabsol. Delve into Tibetan culture and history at the Namgyal Institute of Tibetology, and browse local handicrafts and souvenirs at bustling markets like MG Marg and Lal Bazaar.

Don't miss the annual flower exhibition showcasing a stunning variety of orchids and exotic blooms. During the Cherry Blossom season, the Gangtok landscape turns a pretty pink. Venture beyond the city to experience the serene beauty of Tsomgo Lake, or witness the cascading Seven Sisters Waterfall. Join a guided walking tour to uncover Gangtok's hidden gems and learn about its history.

With its diverse offerings and commitment to sustainable tourism, Gangtok provides an unforgettable travel experience.

Gangtok's nightlife juxtaposes relaxed vibes and energetic performances—like the one at Café Live & Loud seen on this spread.

soil erosion, and addressing the spread of invasive species.

Tourism has emerged as a key economic driver, with the tertiary sector accounting for nearly half of Sikkim’s economy. Better connectivity and strategic promotion have led to a steady rise in tourist arrivals, but the state has been vigilant about mitigating the environmental and social impacts of unregulated tourism. Efforts such as the annual Okhrey Ecotourism Festival and

Challenges of terrain and perception

While Sikkim's tourism is flourishing, it faces challenges. According to Jain, “Connectivity, particularly road conditions, remains a significant challenge. Additionally, building a local, skilled workforce requires ongoing training and development initiatives. We plan to invest in workforce upskilling and collaborate with local stakeholders to address these challenges effectively.”

Overtourism: The influx of toursts, especially during the peak season, has raised concerns about overtourism in Gangtok, straining resources and impacting the local environment. To address this, efforts are being made to promote

off-season travel and diversify tourist destinations within Sikkim, encouraging exploration beyond Gangtok.

Seasonal Nature of Tourism: Mohanchandran contends that Sikkim is not a year-round destination. “Certain months, especially during the monsoon and winter, there is limited accessibility due to landslides, snowfall, and poor weather conditions, which hampers operations.” The highly seasonal nature of tourism, with peaks in spring and autumn, ensures hotels effectively manage occupancy fluctuations throughout the year.

Most travellers come to Sikkim during spring (March to May),

the Cherry Blossom Festival highlight the integration of organic agriculture with rural livelihoods. Community organisations and local administrative bodies have also taken proactive steps to combat tourism’s negative impacts. For instance, in 2012, WWF-India, in collaboration with Lachen’s local administrative body (Dzumsa), implemented a ban on packaged drinking water, providing eco-friendly alternatives for tourists.

when rhododendrons bloom and the mountain view is clear, and autumn (September to November), to experience crisp air, clear skies and vibrant foliage. Harsh winters and monsoons limit tourist activity during other times of the year, resulting in fluctuating revenues for the hospitality industry, making it difficult to maintain consistent staffing and operations year-round.

Jain says that given the seasonal nature of the tourism business and fluctuating occupancy rates, they are aiming to focus on diversifying their offerings, including wellness retreats and curated cultural experiences, to attract visitors year-round. The government is doing their bit by actively investing in disaster preparedness and road maintenance to mitigate these risks and ensure the safety and enjoyment of visitors.

“Sikkim has the potential to evolve into a year-round destination. This requires infrastructure improvements, targeted campaigns promoting off-peak travel and offering diverse experiences, including leveraging eco-tourism and wellness attributes.”

Skilled Manpower Crunch:

Attracting and retaining skilled staff can be a hurdle in a developing region like Sikkim, requiring investment in training and development to support the growing hospitality sector. The lack of robust training institutes and the migration of skilled workers to other regions create a shortage of qualified professionals. While Sikkim's multilingualism is an asset, it can also pose communication and service consistency challenges. To compensate, hotels often recruit from outside the state, incurring higher costs and requiring additional onboarding to familiarise employees with local practices.

Slow Hotel Development:

According to Neotia, building luxury properties in Sikkim involves importing certain materials and expertise, but local talent is reasonably competent

for structural work. “However, working conditions, especially in winter, can limit productivity.”

According to Mohanchandran, the steep mountain terrain in all seasons complicates construction, making it a slow and expensive process. “Heavy monsoons and snow restrict accessibility and operations, especially from June to September and peak winter months.”

Climate Vagaries: National Highway 10, the primary route connecting Siliguri to Gangtok, frequently faces disruptions caused by landslides, accidents, and adverse weather conditions. These interruptions often result in significant delays, ranging from several hours to days. Additionally, inadequate road maintenance contributes to the problem, with potholes and uneven surfaces compromising both the safety and the comfort of travellers.

The Lack of Connectivity: Air connectivity in Sikkim remains underdeveloped, with Pakyong Airport facing frequent operational challenges due to weather-related cancellations and a limited flight schedule. “Pakyong Airport in Sikkim is a fair-weather facility and operates only during certain months.

For the 2023 calendar year, it was non-operational, further straining accessibility,” says Mohanchandran. “Most travellers access Sikkim through Bagdogra Airport in northern Bengal, followed by a long drive. While the journey used to take around four to five hours, recent glacial

lake outbursts and landslides have extended travel time to seven to eight hours. Although the road conditions have improved recently (as of November 2024), the unpredictability of landslides remains a concern.”

Additionally, the lack of efficient public transport options compels visitors to depend on shared taxis or private vehicles, leading to increased congestion and higher travel costs. Travellers arriving after long delays or cancellations often have a poor first impression, affecting their overall experience.

Fortunately, helicopter services from Bagdogra are available but weather-dependent and are viable options in clear months like March and April.

Limited Hotel Inventory: While Sikkim has seen a rise in boutique and branded accommodations, the availability of true luxury hotels and high-end facilities remains limited in comparison to other popular Indian destinations. This gap in the market restricts the state’s appeal to the growing segment of ultra-luxury travellers who seek top-tier amenities and exclusive experiences, potentially hindering the state's ability to fully capitalise on this lucrative market.

Logistic Challenges: Sikkim’s remoteness and challenging terrain create logistical hurdles for the hospitality sector. Transporting goods, particularly perishable items, is expensive and time-consuming. While Sikkim promotes organic farming, local production often falls short of the volume and diversity required by hotels, leading to reliance on imports for furniture, equipment, and specialized ingredients. This import dependency increases costs and lead times, which are further exacerbated by frequent weatherrelated disruptions.

Khangchendzonga National Park is a UNESCO World Heritage Site. with several cultural and natural properties.

Future travel trends

According to Jain, the next big shift will likely involve increased investment in eco-conscious infrastructure and the rise of experiential travel. “Sikkim is well-positioned to lead in these areas, with its focus on sustainability and unique cultural heritage.”

Glamping and Luxury Camping are expected to surge in popularity as travellers seek singular outdoor experiences near Gangtok. The state is also positioning itself as a wellness destination, with spa retreats and yoga programs gaining traction. Sikkim is catering to high-value tourism by offering curated experiences such as helicopter tours, luxury treks, and exclusive stays. These trends point towards a future where Sikkim continues to attract discerning travellers seeking enriching and sustainable experiences.

Eco-tourism: Sikkim's spotless environment and commitment to sustainability have positioned it as a premier eco-tourism destination. Travellers are drawn to its natural wonders like Tsomgo Lake, Yumthang Valley, and the UNESCO-listed Khangchendzonga National Park. The state's eco-friendly policies resonate with environmentally conscious visitors. Communitybased tourism initiatives, such as homestays and eco-lodges, offer authentic experiences while supporting local livelihoods and sustainable practices.

Adventure tourism: Sikkim's diverse terrain provides a

natural playground for adventure tourism, attracting thrill-seekers. Trekking enthusiasts can conquer challenging trails like Goecha La and Dzongri. Adventure seekers can enjoy paragliding in Gangtok, white-water rafting on the Teesta River, and mountain biking through rugged landscapes. For those seeking unique high-altitude experiences, visits to Nathu La Pass and Gurudongmar Lake offer breathtaking scenery and a sense of accomplishment.

Sikkim's hospitality sector thrives on an exceptional blend of natural beauty, cultural richness, adventure opportunities, and a strong commitment to sustainability. To ensure continued growth, it's crucial to maintain this delicate balance while

expanding infrastructure and diversifying tourism offerings.

Suvarna says, “If the government invests in improving road and air connectivity, the market’s potential will increase significantly, particularly in the MICE and wedding segments. The central government’s recent move to oversee NH10 maintenance is a step in the right direction. If Pakyong Airport becomes operational again, it would be a game changer.”

Neotia sees a large potential for growth in regions beyond Gangtok. “Sikkim has stunningly beautiful areas, though many lack adequate hotel infrastructure, especially for luxury travellers. Developing these regions would require better connectivity and accommodation.”

Sikkim's diverse landscape sets the stage for adventure tourism, a key focus for the state government. area of the state's government as well.

JET-SET STYLE

Actor and Dior ambassador Sonam

luxurious travel escapes reflect elegance, cultural exploration, and personal connections.

BY

Kapoor's

AS TOLD TO DEEPALI NANDWANI

PHOTO

JOE YATES ON UNSPLASH

OPPOSITE PAGE: Sonam loves the electric buzz of New York. THIS PAGE: The actor considers London a 'home away from home'.

“I travel not to go anywhere, but to go. I travel for travel's sake. The great affair is to move,” wrote Robert Louis Stevenson. Books have always besotted me; from a very young age, I have been known as the bookworm of the family. Stories, anecdotes and poetry were consumed at a swift and rapid pace. As I leafed through pages, I wandered across the globe walking in the shoes of literary characters, living out their lives, and seeing the world through their lens. Needless to say, libraries felt like home.

Travel, for me, is more than just visiting a destination. It's an experience, a journey of self-discovery and connection. It's one of my greatest joys, and I feel so fortunate to have seen so many incredible corners of the world. Each city, each country, leaves its mark on me, shaping my perspective and fuelling my creativity. Whether it's the familiar comfort of my London home, the electric buzz of New York, the tranquil beauty of the Maldives, or the luxurious allure of Dubai, every destination holds a special place in my heart.

Travel is a part of who I am. It inspires me, broadens my horizons, and reminds me of the beauty that exists in the world. Whether I'm in London, New York, the Maldives, or Dubai, I find joy in the journey, in the connections I make, and in the stories I collect along the way. It's a privilege to experience the world, and I'm so grateful for every adventure.

And speaking of adventures, I've had some truly memorable ones! From jumping out of a plane (yes, that was crazy!) to exploring The Last Bookstore in LA (a book lover's paradise!), to indulging in delicious food all over the world, my travels have been filled with excitement and discovery.

ABOVE:

LEFT: The fashionista loves the luxurious allure of Dubai.

The timelessness of Rome appeals to the actor.

CLOCKWISE FROM ABOVE: Bintam Batam is where Sonam took her first solo trip to; she indulged in retail therapy at Spanish Steps, Rome; the actor loves The Pantry, Mumbai, for its ambience and organic ingredients; Jamavar, Dubai, is one of her favourite fine-dine restaurants.

My first trip alone was to Bintam Batam when I was studying in Singapore. It was about the sun, surf and what you have. The seafood was delicious.

A family holiday I remember was to Rome. Mom, Rhea and I went berserk shopping at a boulevard called Spanish Steps. You get the best Italian designer wear like Prada at throwaway prices. Rome has wonderful architecture and churches and embraces a sense of timelessness.

I love eating, whether it's street food like pani puri and pav bhaji (Elco and Amar Juice Centre are my favourites in Mumbai) or fine dining at Jamavar and Sam's in Dubai. I even have a soft spot for biryani in Hyderabad. And let's not forget my love for Le Cirque Signature and Le 15 Patisserie in Mumbai – yum! I grew up in Mumbai and I have a few recommendations: Gajalee for Tandoori Crab; Arya Bhavan for idlis; Radio Club in Colaba for Gin Chicken and Potato; The Pantry for its ambience and organic ingredients; and The Table in Colaba for special occasions.

Every trip, big or small, adds another chapter to my travel story, and I can't wait to see where my next adventure takes me.

Sonam Kapoor’s favourite destinations

London: London, my home away from home, is where Anand (Ahuja, her husband) and I have built our little haven. It's a small but sweet space, filled with memories and laughter. It's where I work, where I relax, and where I spend precious time with my loved ones. London is more than just a city; it's the backdrop to our life together. The city means so much to me—not just because of the memories we’ve created but also because of the life we’ve built here. It’s where I work, unwind, and spend time with the people I love.

New York: New York City, on the other hand, is a whirlwind of energy. I love getting lost in its vibrant streets, exploring its iconic landmarks, and connecting with friends like Prabal (Gurung). I feel like a local when I'm there, grabbing a bite in a charming townhouse, browsing through libraries, or picnicking in Washington Square Park. And of course, no trip to New York is complete without a little retail therapy and a pilates session with Ann Toran. If you find yourself in New York City, indulging in the diverse culinary scene is a must. For an exquisite French experience, Le Bilboquet is a personal favourite. Masa offers an unparalleled Japanese dining experience, while Nello serves up delicious Italian fare. Beyond the incredible food, exploring Greenwich Village is essential. It's a charming neighbourhood, brimming with unique boutiques and conveniently close to iconic department stores like Saks, Bloomingdale's, and Bergdorf Goodman.

Maldives: When I crave a true escape, the Maldives beckons. Turquoise waters, pristine beaches, delicious food… its pure magic. I've had some of the most memorable family vacations there, just unwinding and soaking in the serenity. One of my most memorable trips was a stay at One&Only Resorts, where every moment felt magical. From breathtaking turquoise waters to unforgettable dining experiences, it was a dream. The food was incredible. That trip reminded me how important it is to pause, appreciate the little things, and create lasting memories with family. Our days were filled with laughter, exploration and togetherness. Whether we are snorkelling among colourful fish, enjoying beach games, or simply relaxing by the pool, each moment is a cherished memory.

Los Angeles: I like to explore lovely libraries in LA, and spend Sundays, reading. During my recent trip to Los Angeles, I had the pleasure of visiting The Last Bookstore. The store’s name was chosen with irony, yet it now feels more fitting than ever as e-books and digital copies dominate the literary landscape. This iconic and charming bookstore, recognised as

THIS SPREAD, CLOCKWISE FROM ABOVE: Sonam loves getting lost in New York's vibrant streets; One&Only Reethi Rah, Maldives, presented her with a magical holiday; she loves the infinity pool at The Lana Dubai; the actor visited The Last Bookstore on her recent trip to Los Angeles; Sonam tags Rajasthan's palaces and luxury hotels as world-class.

one of the ‘20 Most Beautiful Bookstores in the World,’ is a haven for book-lovers like me. As Anand and I wandered beneath tunnels crafted from books at one of LA’s most Instagrammed spots, we marvelled at flying books, explored hidden side rooms, and breathed in the ink-scented, musty aroma of vintage volumes—an experience that filled me with nostalgia.

other remarkable displays, including the Rauschenberg collection and the museum’s iconic neon installation, not to mention the breathtaking Renaissance Art Mosaic.

Dubai: Dubai is a different kind of magic altogether. It's all about luxury and grandeur. Anand and I recently stayed at The Lana Dubai, and the infinity pool overlooking Marasi Bay Marina and Burj Khalifa was stunning. The city’s energy is infectious, and I love exploring its vibrant culture, whether it’s enjoying a luxurious breakfast spread or simply taking in the skyline views.

As expected, a familiar scenario unfolded—I wanted to buy every book in sight and had to be gently coaxed away, leaving with just a carefully chosen few. Fortunately, The Last Bookstore was only the beginning of our memorable adventures in LA. Anand had his Batman moment, riding a Batmobile through the virtual streets of Gotham during our visit to Warner Bros. Studio Tour Hollywood—the expression on his face was priceless. I, too, had my fan-girl moment as I soared above Hogwarts on Harry Potter’s Quidditch broomstick. A proud Gryffindor at heart, I’m confident that if we ever played an actual game of Quidditch, my team would undoubtedly triumph.

The ultimate highlight, however, was sharing coffee, conversation, and laughter with Anand and our dear friend Vidya Vox on the F.R.I.E.N.D.S. couch. Years of binge-watching Joey, Phoebe, Monica, Chandler, Rachel, and Ross all led up to this surreal moment. Our coffee rendezvous didn’t end there—at the Los Angeles County Museum of Art, we explored a stunning exhibition titled ‘Coffee, Tea, and Chocolate.’ Once considered the epitome of aristocratic sophistication, these caffeineinfused beverages inspired artisans across generations to craft exquisite wares, many of which were on display. We were left mesmerised by this exhibit, along with

Paris: I have been travelling to Paris often due to my association with Dior. I love Paris, it's such a nice place to be if you're an artist. I love to go to the museums. My favourite is the d'Orsay. I always get inspired, and every time I go there, I feel different.

Rajasthan: In India, Rajasthan is incomparable. The colour, the craftsmanship, the palaces and the luxury hotels are world-class.

My passion for travel: Travel helps open up your mind; at home we are cocooned. Whether I’m in London, New York, the Maldives, or Dubai, each destination offers something unique. Travel inspires me—it shapes my perspective, fuels my creativity, and reminds me of the beauty of the world. No matter where I go, I find joy in the experience, the people, and the stories I create along the way.

A MASTERCLASS IN LUXURY

How Atlantis Dubai redefined hospitality through luxury brand partnerships, celebrity chef collaborations, architectural grandeur, impeccable service, and curated experiences.

DEEPALI NANDWANI

True luxury isn’t about grand gestures but the subtle touches that anticipate every need—or so I thought as I checked out of Atlantis, The Palm after three days of indulgence.

Make no mistake: Atlantis Dubai—comprising Atlantis, The Palm and Atlantis, The Royal—thrives on spectacle. Sweeping lobbies adorned with towering artworks and cascading water features set the tone, particularly at Atlantis, The Royal, where glass walls channel flowing water punctuated by bursts of fire in a tribute to the natural elements. The grandeur extends to celebrity chef-led dining (think Nobu and Heston Blumenthal), an expansive water park with dolphins and an Atlantis-themed aquarium teeming with marine life, spa sanctuaries that feel like boutique hotels, high-end shopping, and exclusive beachside experiences—including a Nobu beach café and private cabanas.

Yet, Atlantis Dubai's true luxury lies beyond the marble lobbies and fantastical design—it's in the exceptional service. The magic is in the quiet moments and thoughtful extras: the housekeeping's artful arrangement of my chargers with ties and a fish clip, the ocean-front table reserved for me at Plato's lounge because they knew I loved the sea view, and the lobby's Arabian coffee service for a quick caffeine fix.

It's in the perfectly fluffed pillows, the prompt medical attention for my injured foot, and the infectious enthusiasm of the Studio Frantzén server raving about their Candy Room desserts and the soft-as-butter bread made in-house. It's the ground staff's encyclopedic knowledge of

the vast property and their instant answers to every question. And it's the White Beach Café team's ability to whip up a delicious Crispy Eggplant Mille-Feuilles and almond milk coffee just five minutes before my flight.

A vast team expertly manages Atlantis Dubai's 1,544 rooms and suites at The Palm and 760 at The Royal, along with its numerous spas, aquaparks, beach clubs, restaurants, and massive breakfast service. Expect royal treatment and answers to every question. Atlantis, The Palm opened on 24 September 2008, while Atlantis, The Royal debuted on 10 February 2023. Despite the influx of luxury resorts across Dubai, they dominate the city’s hospitality landscape. "The Palm is adventure-focused, especially with

THIS SPREAD, CLOCKWISE FROM ABOVE: One Michelin-starred Ossiano at Atlantis, The Palm; the aquatic installation in the lobby of Atlantis, The Royal; the sculptural bar at Nobu Dubai; the VIP lounge at Atlantis, The Palm.

At Leisure

A stroll along the manicured path to Aquaventure and Dolphin Bay, or towards Palm Beach and the White Beach café, is a walk through a tropical paradise. Aquaventure, spanning 22.5 hectares, is the world’s largest waterpark, featuring 105 record-breaking slides, tidal waves, and whitewater rapids. The Lost Chambers Aquarium and The Ambassador Lagoon showcase 65,000 marine animals (250 species) in AZA-accredited habitats.

The Dubai Balloon offers 300mtr-high, 360-degree views.

Atlantis, The Royal's 295-foot Skypool on the 22nd floor is part of Cloud 22, an outdoor entertainment venue with 90 bathing spots, a swim-up bar, and a DJ booth. The resort's retail area features top luxury brands.

AquaVenture," says Rutuja Patil, Account Director – Leisure Sales (India). "The Royal offers elevated, design-forward luxury with curated dining and sophisticated leisure. While catering to different demographics, both share a commitment to world-class hospitality."

Atlantis Dubai's success stems from several factors: exceptional service, strategic location, immersive experiences, and luxury-driven hospitality.

“Post-COVID, travellers prioritise luxury experiences and are more

THIS SPREAD, CLOCKWISE FROM TOP: Droplet, a water-inspired sculpture at Atlantis, The Royal; the Lost Chambers Aquarium at Atlantis, The Palm; Sol Kerzner, the hotelier behind Atlantis, The Palm.

RUTUJA PATIL

ACCOUNT DIRECTOR – LEISURE SALES (INDIA)

“The

number of

Indian guests has grown substantially over the past decade.

Growth is strongest in Mumbai, Delhi NCR, Ahmedabad, Chandigarh, Ludhiana, Pune, and Jaipur, driven by continuous trade partnerships and marketing efforts.”

flexible,” says Patil. “Dubai is now a year-round destination. At The Palm, we focus on interactive, memorable experiences. This includes a complete renovation of all rooms and suites, highlighted by the transformation of the Royal Bridge Suite into the world's largest Nobu restaurant.”

Indian travellers have been instrumental in Atlantis Dubai’s success for over 15 years, significantly contributing to room bookings, signature suites, dining experiences, and large-scale weddings. “The number of Indian guests has grown substantially over the past decade,” says Patil. “Growth is strongest in Mumbai, Delhi NCR, Ahmedabad, Chandigarh, Ludhiana, Pune, and Jaipur, driven by continuous trade partnerships and marketing efforts. Expanded air routes have further boosted Indian tourism, while our branding, media outreach, and influencer collaborations ensure a strong presence across multiple platforms.”

The factors that contribute to the success of Atlantis Dubai in a mature hospitality market like Dubai include:

Perfect location

Perched on the crescent of Palm Jumeirah, the man-made, palmshaped island, Atlantis Dubai’s two resorts offer panoramic views of the Arabian Gulf and Dubai’s skyline.

From my 19th-floor suite at The Palm, the resort sprawled like a jewel against the greenishblue ocean, its turrets rising like a palace from an Arabian fairytale, where birds bathed in the winter sun's early rays. Beyond lay the pool, the glittering Gulf, and the awakening city.

Design matrix

Inspired by the Atlantis legend, Atlantis, The Palm's opulent, palatial aesthetic blends Arabian and oceanic themes. Dale Chihuly's 10mtr. glass sculpture dominates the lobby, which also features Albino Gonzalez's hand-painted murals. The façade, with its arches, spires, turrets, and palm-shaped pillars, rises like an Arabian palace against the Dubai skyline. Atlantis The Royal's contemporary, stacked design, with projecting terraces and balconies, creates a striking profile. Strategically placed sky gardens bring greenery to various levels. The design evokes water through reflection and weightlessness. A massive ‘Droplets’ sculpture in the lobby symbolises the first desert rain (See details in the Design box).

Unparalleled experiences

At Aquaventure Waterpark, the thrill of a slide meets the magic of the ocean—a sophisticated blend of waterpark and amusement park set in luxurious surroundings. Beyond slides and pools, it offers jet skiing, flyboarding, and encounters with dolphins and fur seals at Atlas Village. The Lost Chambers Aquarium offers an underwater journey through diverse marine life, including sharks and rays. For a closer

In numbers

Average stay and spending trends for the Indian market:

Average length of stay: 2 nights Average daily spend: $500 – $1,000 (approximately)

Key booking sources: Online travel agencies (OTAs), direct bookings via their website, DMCs, travel agents, and event planners, particularly for weddings.

Performance Metrics:

Atlantis, The Palm, Dubai (India Market)

Rooms Sold: 19,334

Mix%: 4%

ADR: $516

Revenue: $9,966,739

Atlantis, The Royal (India Market)

Rooms Sold: 4,942

Mix%: 3%

ADR: $852

Revenue: $4,211,10

Total land area for both the resorts: 63 hectares (equal to 155 football fields). Beachfront: Over 2km-long stretch of Dubai’s largest private beachfront.

Atlantis, The Palm

Opened in 2008, Atlantis, The Palm features 1,544 rooms and suites.

MICE & event spaces: Meeting rooms: 13. Total meeting area – 5,544sq.mtrs. (60,278 sq.ft.). Event spaces include the experiential Palm Beach, The Lost Chambers Aquarium, Aquaventure Waterpark and 20 restaurants for private events.

Restaurants and bars: 38, including 7 by celebrity chefs. Guests served - 4.4 million per year.

Signature Suites: Six signature suites, including two Underwater Suites.

AWAKEN Spa & Fitness Size: 2,400sq.mtrs.

The Lost Chambers: Home to 65,000 marine animals.

Design elements: 10,000 lights, 54,000 trees, and 2,250 tonnes of marble feature at the resort.

Atlantis, The Royal

43 storeys high/178 mtrs. tall.

Opened in 2023, it features 760 rooms, suites and signature penthouses.

90 pools resortwide, including those attached to suites.

The theme of water is repeated throughout the resort, from glass elevators encased in 3,500 gallons of cascading water, to three floor-to-ceiling aquariums filled with 7,200 marine animals.

17 celebrity chefs-run restaurants and bars, including Heston Blumenthal's Dinner and José Andrés' Jaleo.

Signature cocktail bar called Resonance by Heston Blumenthal features a 21ft. high aquarium filled with 4,000 moon jellyfish.

The 3,000sq.mtr. (32,300sq.ft) spa offers not only a gold facial but also a ‘golden hour massage’— gold-dipped hot volcanic stones with gold-infused aromatherapy oil—along with therapies grounded in Arabic wellness traditions.

JAMES VON KLEMPERER

PRESIDENT AND DESIGN PRINCIPAL, KOHN PEDERSEN FOX ASSOCIATES

“Atlantis,

The Royal isn’t just about relaxation and fine dining; it’s about experiencing something beyond imagination. Its vertical stacking of outdoor experiences, pools, and open spaces reinforces this vision.”

encounter, guests can swim, paddle, or kayak alongside dolphins at Dolphin Bay and Sea Lion Point, elevating the marine experience. Yet, there are moments of pure serenity—like my early morning underwater sound therapy session at The Lost Chambers Aquarium, where fish swam past and snorkelers explored the recreated lost world of Atlantis.

Atlantis, The Royal offers an oceanfront playground with sunlit pools, tranquil beaches, and access to The Ambassador Lagoon. Guests can ascend to Cloud 22 for panoramic views and cocktails, or indulge in The Golden Hour spa treatment, blending volcanic stones and 24-karat gold—a fittingly luxurious experience.

World-class culinary offerings

At The Royal, culinary artistry takes centre stage across 17 world-class restaurants, each offering a distinct journey of flavour. Eight are helmed by celebrity chefs, including Nobu, Dinner by Heston Blumenthal, La Mar by Gastón Acurio, and Jaleo by José Andrés. At The Palm, standout dining experiences include Nobu, Studio Frantzén, and Gordon Ramsay’s ventures. Yet, for me, the pinnacle was Gastronomy at The Royal—a sprawling, sunlit dining venue where breakfast is more than a meal; it’s a journey for the palate. “Despite Dubai’s highly competitive culinary

THIS SPREAD, CLOCKWISE FROM TOP: The Royal Mansion at Atlantis, The Royal spans 11,000sq.ft; Shitake Salad, Nobu Dubai; Studio Frantzén serves Asianinspired French cuisine.

Design and architecture

landscape, our F&B operations continue to achieve record-breaking success,” says Patil. “Our ambition is to become the most Michelinstar-awarded destination in the world.” (More details in the Dining at Atlantis box.)

Accommodation

While all accommodations are world-class, the signature suites are exceptional. The Palm's two-storey Underwater Suites offer floor-toceiling aquarium views. The Royal Mansion, a 1,100sq.mtr. four-bedroom duplex where Beyoncé and Jay-Z stayed, is The Royal's crown jewel. Luxury extends beyond design: exclusive in-suite shopping with brands like Graff and Valentino, bespoke meals by celebrity chefs, and 24-hour butlers and bartenders cater to every need.

MICE and Weddings

Given the scale of these resorts, a strong focus on MICE and weddings is essential to maximise their diverse spaces, dining, and retail offerings. Atlantis Dubai has long targeted this segment, including a significant share from India. Over a decade ago, Atlantis, The Palm projected that

50-60% of its revenue would come from MICE and weddings—a trend that continues today. With Dubai’s MICE sector valued at AED 165 billion (USD 44.7 billion) in 2023, the demand remains high. The addition of Atlantis, The Royal further strengthens Atlantis Dubai’s position as a key player in this market.

Strong brand and marketing

Atlantis Dubai strategically partners with high-profile brands, especially at The Royal. Recent collaborations include a Dolce & Gabbana and Ounass poolside experience at Cloud 22, and

OPPOSITE PAGE

EXTREME LEFT: The 10mtr-tall Dale Chihuly glass sculpture in Atlantis, The Palm.

LEFT: The luxury Royal Galleria boutique at Atlantis, The Royal.

THIS PAGE

BELOW: The Underwater Suite at Atlantis, The Palm.

Conceived by the late Sol Kerzner, the then Chairman of Kerzner International, Atlantis, The Palm is a fully integrated entertainment destination that redefined Dubai’s resort experience. Designed by Jeffrey Beers (JBI), David Rockwell (The Rockwell Group), and Adam D. Tihany (Tihany Design), the resort blends Moorish and Middle Eastern influences with contemporary grandeur. Kerzner's vision of capturing the myth of Atlantis is evident in its sun-kissed spires, Moorish archways, Arabian lamps, and palm-shaped pillars, where classical Arabian elements meet hand-wrought iron, fossilised shells, and semi-precious stones. The 23-storey WATG-designed structure features a modular precast glass-fibre reinforced concrete façade. The 19mtr-high grand lobby showcases cascading water, soaring archways, Arabian Gulf views, and Dale Chihuly’s 10mtr-high, 3,000-piece hand-blown glass sculpture—his first Middle Eastern installation—in vibrant reds, blues, and greens.

Kohn Pedersen Fox Associates (KPF) designed Atlantis, The Royal, emphasising indoor-outdoor living. The 500mtr-long, 178mtr-tall mega-structure is designed as a permeable screen, open to people, light, and air. Rather than a monolithic tower, it's a ‘deconstructed’ stack of individual blocks, each

Louis Vuitton's Vivienne installations for The Royal's first anniversary. Renowned chef restaurants also elevate the dining experience. Highprofile partnerships, along with viral moments like Beyoncé's private concert, maintain an aspirational image and global spotlight. "Luxury partnerships are core to The Royal's identity," adds Patil. "Our Dolce & Gabbana collaboration transformed Cloud 22 into an exclusive branded experience.”

Sustainability

Atlantis Dubai is shaping a sustainable future, having earned a Gault&Millau UAE Gala 2024 award for sustainable kitchen and a spot among the World's Top 100 Sustainable Hotels & Resorts in the 2024 International Sustainable Awards. In 2024, The Palm and Aquaventure achieved EarthCheck Gold Certification, while The Royal earned Silver just a year after opening.

The Atlantis Atlas Project supports marine life protection and environmental responsibility. Every marine experience booking contributes to conservation projects. The initiative focuses on responsible seafood, plastic reduction, waste management, and plant-

providing a private, bespoke experience while maintaining architectural cohesion. The gaps between these blocks create naturally ventilated outdoor courts with Dubai and Gulf views. James von Klemperer, President and Design Principal, Kohn Pedersen Fox Associates, has said, “The brief had a performance goal—to ‘blow the client out of the water’. Atlantis, The Royal isn’t just about relaxation and fine dining; it’s about experiencing something beyond imagination. Its vertical stacking of outdoor experiences, pools, and open spaces reinforces this vision.”

Atlantis, The Royal's interior design, a collaboration between Kohn Pedersen Fox Associates and G.A Group, uses water as a symbolic and experiential element, not an oceanic theme like Atlantis, The Palm. Inspired by the resourcefulness and hospitality of the Bedouin, the design reflects water's crucial role in desert life. Echoing the life-giving nature of water wells, the resort features water-themed sculptures, installations, and immersive experiences. Key elements include ‘Droplets’, a lobby sculpture symbolising the first desert rain, ‘Deluge’ water elevators where guests walk through cascading water, ‘Cloudburst’ light fixtures at each elevator bank, and lobby ceilings adorned with hundreds of raindrop-shaped pendants.

Dining at Atlantis

One of my best meals in recent years was at Nobu Dubai. The classic Miso Black Cod, a Nobu Matsuhisa signature dish, was delicious—silky and deeply seasoned after days of marinating in a salty-sweet miso mixture. The glittering Dubai skyline and the Omakase menu were equally irresistible. The perfectly spiced Caviar Potato Wasabi was followed by Crispy Rice with Spicy Tuna and Yellowtail.

worthy Beef Wellington (10,000 sold annually) is a signature dish, modernised using Ramsay's cast iron skillet for superior colour, depth, and flavour. Other favourites include Lobster Tagliolini, fish and chips, and Ramsay's Sunday Roast— beef or chicken with Yorkshire puddings, crispy roast potatoes, seasonal vegetables, cauliflower cheese, and gravy—beef or chicken with Yorkshire puddings, crispy roast potatoes, seasonal vegetables, cauliflower cheese, and gravy.

Chef Björn Frantzén's Studio Frantzén, his Middle Eastern debut, features whimsical Scandinavian design—love seat-style seating, candlelight chandeliers, quirky accessories (like crystal teddy bears and cute cow statues), and dim lighting— and serves Swedish cuisine with French-Asian influences. But it is their extensive wine library and the decadent Candy Room that will leave you speechless—an interactive dessert experience, it features delights like Cloudberry and Waffles, Lime and Sake Tart with whipped coconut cream, and Sticky Toffee Pudding, plus a variety of candies to enjoy on their own or with dessert.

ABOVE LEFT: Roasted cauliflower Jalape at Nobu

ABOVE RIGHT: Gastronomy serves an expansive breakfast at Atlantis, The Royal.

The elegant Afternoon Tea at the Imperial Club Lounge offers delicate finger sandwiches and scones with clotted cream, swathing you in luxury and allowing you to celebrity-watch.

At Gordon Ramsay's Bread Street Kitchen & Bar, his team serves elevated fast food. The Instagram-

The White Beach Club is a premier destination, offering access to a beautiful white beach and barefoot sophistication. Chef Ibrahim Ata's signature dishes include Yellowfin Tuna Tartare and the excellent Crispy Eggplant Mille Feuilles with feta cream cheese and semi-dried tomato dressing.

TOP: The languid White Beach Café at Atlantis, The Palm.

Beach Café.

Award-winning Gastronomy provides an immersive, market-inspired dining experience with over 100 dishes for breakfast, and features its winery and bakery. I began my breakfast journey at The Seven Seas, where dishes from across the globe beckon: aromatic curries from India, delicate dim sum from the Far East, and classic European pastries. Ocean's bounty is served at the Seafood station, with plump shrimp and glistening smoked salmon, and a chef ready to prepare your eggs just the way you like them. The All American corner serves classic favourites like bacon, pancakes, and waffles. The Orchard offers Mediterranean and Middle Eastern fare, including Avocado Toast, truffle

labneh, and mezze, while The Pizzeria serves fresh pizzas.

Resonance by Heston Blumenthal features a 21ft. aquarium filled with 4,000 moon jellyfish. Nobu Beach Club, the brand's first and only beach club, enhances the resort's "see and be seen" reputation.

Dinner by Heston Blumenthal reimagines British culinary heritage with dishes dating back to the 14th century. Jaleo by José Andrés celebrates the diversity of Spanish cuisine. La Mar by Gastón Acurio showcases Peruvian gastronomy with signature cebiches, anticuchos, and cocktails, set against the backdrop of Palm Island and the Dubai skyline.

CLOCKWISE FROM LEFT: Beyoncé performed at the opening of Atlantis, The Royal; The Louis Vuitton collab at Atlantis, The Royal; Dolce & Gabbana x Ounass at Atlantis, The Royal; Atlantis Dubai hosts high-glam weddings.

forward food. Recent efforts include solar panels generating 1.18 MW of renewable energy (a 27.1% reduction in emissions per room night), advanced freshwater systems achieving 90% water savings, Winnow AI technology reducing food waste by over 40%, and reusable RFID wristbands eliminating 1.9 million single-use bands. The resort is also known for its marine conservation efforts, including animal rescue, research, and rehabilitation.

The bottom line

Atlantis Dubai's success is a blend of prime location, curated experiences, unparalleled luxury, and strategic marketing. It sells more than rooms—it sells a dream vacation, a status symbol, a oncein-a-lifetime experience. As I left, watching its turrets fade into the skyline, I realised that true luxury isn’t just about where you stay—it’s about how a place makes you feel long after you’ve gone.

DESIGNING HOTELS FOR REMOTE LOCATIONS

Building hotels in extreme locations isn’t just about architecture—it’s about vision, resilience, and redefining what’s possible. Architects, hoteliers, and hospitality brands share how they balance sustainability, accessibility, and luxury in some of India’s most breathtaking yet challenging landscapes.

RUPALI SEBASTIAN

The upcoming JW Marriott Shimla respects the contours of the land, and embraces the local flora in case of landscaping.

At first glance, setting up a hotel in a remote location seems like an uphill battle. Infrastructure is scarce, logistics are complex, and operational costs can skyrocket. Steep topography (in mountainous terrains), unpredictable weather, and seasonal constraints make construction and maintenance challenging. Designing for remote locations is never a one-size-fitsall exercise; each site demands a tailored approach that accounts for its unique environmental and regulatory conditions.

Yet, as tourism evolves, travellers are moving beyond conventional destinations, seeking immersive, authentic experiences—places that are destinations in themselves. “In remote locations, guest experience management often extends beyond the hotel premises,” says Suma Venkatesh, Executive Vice President - Real Estate & Development, IHCL. When done right, hotels in these settings don’t just offer a stay; they redefine a region’s economy, culture, and identity.

CLOCKWISE FROM RIGHT: Located in a non-touristic part of Ladakh, the Lchang Nang Retreat, Nubra, makes the stunning landscape the hero; merging into the landscape, the contemporary 38key Woods at Sasan, Gir, is located in an eight-acre mango orchard; Vivanta Arunachal Pradesh, Tawang's 80 wellappointed rooms afford fantastic views of the eastern Himalayas.

This vision of transformative hospitality drove Rigzin Kalon to establish Lchang Nang Retreat (a RARE hotel) in Nubra. With Ladakh’s tourism boom threatening its fragile ecosystem, he saw an urgent need for sustainable hospitality. “No hotels were being built or operated with sustainability in mind. So, I decided to create a venture grounded in environmental, cultural, and social sustainability,” he says. Choosing the location—a remote, non-touristy village in Nubra Valley—was deliberate. “We’ve been able to extend the fruits of tourism to our side of the valley.”

In Sikkim, Harshavardhan Neotia, Chairman, Ambuja Neotia Group, was drawn to the eastern Himalayas’ dense foliage and panoramic views. A casual conversation led him to a property in Pangthang, just a short drive from Gangtok but perched 1,500ft. above it. A visit on a bright, crisp morning sealed the decision. Standing amid pine forests with Mt. Kangchenjunga in full view, he envisioned a space that would blend seamlessly with the landscape. The result was Taj Guras Kutir Resort & Spa, a retreat designed to amplify the natural beauty rather than compete with it.

SUMA VENKATESH

EXECUTIVE VICE PRESIDENTREAL ESTATE & DEVELOPMENT, IHCL

“In

remote locations, guest experience management often extends beyond the hotel premises.”

A similar sentiment guided Maulik Bhagat, CEO, 1000 Island Hotels and Resorts, whose luxury retreat, Woods at Sasan, was born from a childhood memory. “I visited Sasan Gir as a child and spotting a lion left a lasting impression,” he recalls. Years later, he realised that while travellers flocked overseas for wildlife experiences, India—home to the last Asiatic lions—was often overlooked. Determined to reposition Gir as a luxury destination, he created a property (which now enjoys the Relais & Chateau label) that connects design, dignity, and experience, challenging perceptions of what a wildlife getaway could be. Remote locations come with undeniable challenges, but for those willing to embrace

HARSHAVARDHAN NEOTIA

CHAIRMAN, AMBUJA NEOTIA GROUP

“Our intent was to ensure that the built-form of Taj Guras Kutir remained subtle, a quiet companion to the true spectacle—the grandeur of the mountains and the richness of the forest.”

the complexity, they also offer unmatched opportunities—to create something meaningful, to shape a destination, and to offer travellers experiences that are truly one of a kind.

Bringing the unreachable within reach

For architects and developers, accessibility is often the single biggest challenge when designing hotels in remote locations, testing both resilience and patience.

"When I first visited the site," says Anil Sharma, Principal Architect, A Sharma Associates and the mind behind The Khyber Himalayan Resort & Spa in Gulmarg, "there was six feet of snow. I was walking behind my team when I suddenly found myself waist-deep, unable to move. The others were far ahead, not looking back. I had to shout for help."

Yet, even amid the harsh conditions, inspiration struck. "The next day, when I visited the site again, I had a wooden stick in my hand and began sketching directly in the snow. The vision for Khyber was born right there—where the rooms would be, the lobby, the pool. Later, I redrew it on a hotel notepad."

But translating that vision into reality required more than creative instinct. Material transportation, seasonal constraints, and extreme weather made the project one of the most challenging builds in India. "Roads had to be built for small trucks, climbing 600mtrs. in elevation. We had only six months of workable weather per year. Every decision had to factor in these conditions," Sharma explains.

Mandar Zaware, VP-Design & Project Management, Global Design APEC, Marriott International, echoes the necessity of infrastructure planning and land development in remote locations. Taking JW Marriott Shimla, currently being built about 25kms. away from Himachal Pradesh’s capital city as an example, he says: “We had to create an additional road network—not for the resort’s guests, but purely for construction logistics. This wasn’t part of the overall resort planning but was critical to ensuring that materials and equipment could be transported efficiently. It was an added expenditure, but essential to execution.”

ABOVE: Lchang Nang Retreat is rendered from local materials, strengthening its connection to context.

RIGHT: The multi-level architecture of Taj Guras Kutir ensures an intimacy of scale as guests arriving at the property see only a part of the whole at any given time.

MANDAR ZAWARE

VP-DESIGN & PROJECT MANAGEMENT, GLOBAL DESIGN APEC, MARRIOTT INTERNATIONAL

“You have to think beyond just housing the staff—you need to provide medical facilities, stores for daily essentials, and spaces for recreation. It’s like designing a small town within the resort itself.”

Even when materials are accessible, the challenge lies in optimising the terrain to support both construction and long-term operations. But what happens when procuring materials itself becomes a challenge? The answer is simple: look around.

“Construction is a challenge in Nubra Valley. It’s difficult to get building materials to Nubra and it became prohibitively expensive to source items,” says

Kahlon. “The cost of labour is also high. However, we overcame all this by resorting to traditional materials for building. Even though our resort is located in a remote location, we had abundant construction materials like stone, mud, wood, etc. We went for vernacular architecture by employing local masons.”

Construction of Woods at Sasan, too, prioritised local materials such as stone— specifically the bela stone covered with lime plaster for a cooling effect—timber and reclaimed wood. “This not only minimised transportation emissions, but also ensured that the property blended harmoniously with its surroundings,” points out Bhagat.

JW Marriott Shimla, while enjoying access to materials from both Chandigarh and Shimla, seamlessly integrates local resources into its design. The “beautiful beige-coloured stone” unearthed during excavation was repurposed for pathways and retaining walls, crafted under the expert hands of local masons skilled in traditional techniques.

“This creates a connection to the land,” notes Zaware.

The land takes centre stage

In meaningful architecture, the land should always be the hero. But in remote hospitality, it goes beyond that—natural features don’t just shape the design; they define the entire experience. The land becomes the architect, the storyteller, and the experience itself, and the hotel becomes an extension of the landscape, seamlessly blending into its surroundings to create a placeled journey.

At the upcoming JW Marriott Shimla, the land was the first consideration. “The site is stunning—it sits within a valley, surrounded by mountains and

Planning

THE KEY TO REMOTE DESIGN

Planning is the backbone of any remote hospitality project. Where the usual conveniences of city construction don’t apply, foresight and meticulous strategy take precedence. From tackling extreme weather to integrating the landscape and ensuring operational efficiency, every decision must be made long before the first brick is laid.

For Anil Sharma, principal architect, A Sharma Associates, planning was the defining factor when designing the Khyber Himalayan Resort & Spa in Gulmarg. Given the region’s short construction window, careful scheduling was essential. “We planned in such a way that all RCC work was completed before winter set in, allowing interior work to continue even when the weather turned hostile,” he explains. The same forward-thinking approach applied to staff accommodation.

“The first structure we built on-site was a small residence for workers—ensuring they had shelter and could continue work without disruption.”

Mandar Zaware, VP-Design & Project Management, Global Design APEC, Marriott International, underscores the importance of landscape planning in remote locations, where accessibility and ecological sensitivity must be considered from the outset. “In locations like Shimla, the landscape is an integral part of the experience, and it must be planned in tandem with the architectural design,” he says. “We opted for native shrubs and grass varieties rather than introducing alien species that may not survive.” This philosophy extended to infrastructure as well. “Reaching the site itself was a challenge due to the steep contours, so we had to create an additional road network purely for construction logistics,” he adds. The approach was rooted in authenticity— rather than imposing a manicured aesthetic, the team worked with the natural terrain, allowing the resort to blend into its surroundings.

At Taj Guras Kutir, planning wasn’t just about construction; it was about ensuring seamless operations in an extreme climate. Harshavardhan Neotia, Chairman, Ambuja Neotia Group, highlights how their spatial programme was designed with both guest experience and functionality in mind. “All public spaces—including restaurants, the bar, banquet areas, spa, and gym—were consolidated within the main building to minimise exposure to the elements. This allows kitchen services and staff movement to stay indoors, ensuring operational efficiency even in harsh weather.” However, designing for panoramic mountain views required a different approach for guest rooms. “We placed half the rooms in cottages across the property to enhance privacy and views, but we encourage guests to dine in the main building to maintain food quality, as room service across the vast terrain can be affected by the journey from the kitchen.”

From construction timelines and logistics to landscape integration and operational flow, remote hotels demand a level of pre-planning that extends beyond the typical blueprint. In locations where nature dictates the terms, the key to success is not just in building a hotel—but in designing a system that allows it to function seamlessly, no matter the conditions.

layered with natural contours,” says Zaware. “We wanted to retain this topography, which led us to adopt a tiered approach. The architecture is spread across multiple levels, each connected yet distinct.” A natural stream that runs through the site became another integral element of the design. Rather than rerouting it, the team built around it. During the monsoons, the water collects at the lowest level—where the spa is positioned. This reservoir not only enhances the guest experience with its seasonal transformations but also serves a practical function. “Shimla faces water scarcity in the summers, and this reservoir will be used for irrigation, keeping the landscape fresh. In winter, it will freeze over, creating an entirely different visual and sensory experience,” he explains.

At Woods At Sasan, too, the land is the blueprint. “The contours of the site dictated our design approach,” says Bhagat. “Only 12-17% of the land is covered by structures, with 30% of the built-area designed as semiopen spaces.” The dense tree cover and mango orchards also played a crucial role in defining the layout, ensuring that the architecture remains unobtrusive and in harmony with its natural setting. “We designed around what already existed rather than imposing on it, allowing the property to feel like an organic part of the landscape.”

At Taj Guras Kutir, the architecture is deliberately restrained, allowing the landscape to take precedence. Though the structure spans seven levels, guests arriving at the property see only two, creating an intimate, almost hidden feel. From there, the journey is carefully

RIGZIN KALON

OWNER, LCHANG NANG RETREAT

“By using locally sourced materials with inherent insulating properties, we’ve significantly reduced the energy needed to regulate indoor temperatures.”

choreographed—spaces unfold gradually, culminating in a breathtaking reveal of the valley, framed by the towering Kangchenjunga and the vast Himalayan range. “Our intent was to ensure that the builtform remained subtle, a quiet companion to the true spectacle— the grandeur of the mountains and the richness of the forest,” says Neotia.

Being earth-conscious is the only way

“The only good architecture is climate-responsive architecture,” emphasises Sharma. At The Khyber, this philosophy is woven into every detail—from insulated walls clad in locally sourced walnut wood to a comprehensive water management system. Even

The design of Taj Wayanad Resort & Spa Kerala minimsed felling of trees and focused on natural materials and lighting.

ANIL SHARMA

PRINCIPAL

ABOVE: At Taj Exotica Resort & Spa, Andamans, the thatched roofs of the cottages are a nod to the local Jarawa architecture.

ARCHITECT, A SHARMA ASSOCIATES

“For The Khyber Himalayan Resort & Spa, we had only six months of workable weather per year. Every decision had to factor in these conditions.”

the heating process is optimised through a smart heat recovery system, reducing energy consumption while ensuring guest comfort in the harsh Himalayan climate.

Kalon highlights the resort’s commitment to sustainability—its raison d’etre—through solar-passive construction, which naturally minimises the need for artificial heating and cooling. "The entire resort is powered by a 20kw solar system, with solar water heaters catering to all hot water requirements. By using locally sourced materials with inherent insulating properties, we’ve significantly reduced the energy needed to regulate indoor temperatures," he explains.

At Taj Guras Kutir, preserving the natural topography was a priority. Neotia highlights how the team meticulously reduced interference with the land’s natural contours while safeguarding the surrounding greenery by re-routing rainwater collected from the site into an existing natural water channel. “I think this is one of the most significant steps we took for environmental sustainability at Guras Kutir,” he states. “This effort ensures that rainwater is directed safely and remains uncontaminated, benefitting the communities downstream who rely on this water source. By carefully managing the water flow, we not only protect the surrounding landscape but also help maintain a sustainable water resource for local residents.”

MAULIK

BHAGAT

CEO, 1000 ISLAND HOTELS AND RESORTS

“We designed around what already existed rather than imposing on it, allowing the property to feel like an organic part of the landscape.”

LEFT: The meticulous planning of The Khyber Himalayan Resort & Spa took into consideration the brief six-month workable weather per year.

For Venkatesh, sustainable hospitality is a layered concept, spanning the initial design stages to construction and longterm operations. "It begins with architects and designers focusing on ecological sustainability, understanding the cultural and built environment of the region, and complementing traditional design with contemporary touches," she explains. Some of the best examples of this design ethos can be seen in Taj Wayanad, where the building plan minimises land-cutting, incorporates large non-airconditioned spaces, enhances natural lighting through specially designed skylights, and uses indigenous materials for both interiors and exteriors. A similar principle was applied at Taj Exotica Resort & Spa, Andamans, where the resort was constructed without felling a single tree. Instead, it was built using plantation timber, with rooms featuring thatched roofs inspired by the indigenous Jarawa architecture.

The invisible city

Building a hotel in a remote location doesn’t just require

careful planning for guests—it demands equal, if not greater, attention to the workforce that constructs and eventually operates it. Unlike urban projects where labourers and staff can return home after work, those involved in remote hospitality developments are stationed onsite for months at a time. This presents a unique set of challenges, from accommodation and sustenance to mental well-being and recreation.

Zaware, citing the example of the recently opened JW Marriott Maldives Kaafu Atoll Island Resort, highlights this reality: "In places like the Maldives, a resort may have only 60 to 80 keys, but they require a staff strength of around 300 to run it seamlessly. These employees are stationed on the island, far from urban conveniences. You have to think beyond just housing them—you need to provide medical facilities, stores for daily essentials, and spaces for recreation. It’s like designing a small town within the resort itself."

During the construction phase, the situation is no different. Labourers working in remote locations remain on-site for extended periods, often cut off from their families and social lives. Ensuring their well-being means creating not just temporary housing, but also spaces for relaxation and engagement. "You can’t expect workers to function at their best if they have no respite. There’s no city mall to visit on weekends, no easy way to unwind," Zaware points out.

Venkatesh says: “Such developments are marked by stark seasonality, inconsistent access, poor social and medical infrastructure and erratic supply chain. To run smooth operations in such regions, IHCL focuses on developing a holistic work environment to attract and retain the best of talent. This includes facilities such as accommodation for families, recreation options, compensation and benefits policies to suit the location’s hardship and redeployment to main cities during off-season. Ultimately, hospitality in remote locations isn’t just about crafting a luxury escape for guests—it’s about fostering an environment where those behind the scenes can thrive too."

As travellers increasingly seek immersive, experiential, and offbeat destinations, the demand for hotels in remote locations is only expected to rise. After all, luxury is no longer about opulence—it’s about authenticity, connection, and a sense of place.

DESIGN

A MICROCOSM OF PLEASANTNESS

DESIGN

A hotel designed to be timeless, Hilton Gurugram Baani City Centre is a seamless interplay of light, volume, and materiality. The creative collaboration between owner Virendra Bhatia and architect Bobby Mukherji results in a space that balances urban sophistication with nature’s tranquillity.

RUPALI SEBASTIAN

PREVIOUS SPREAD: A trio of olive 'trees'—actually dead trunks hundreds of years old, bedecked with handcrafted leaves— underscores the soaring height of the atrium. Below them, comfortable sofas of Café O Lait mimic the outdoorsy experience of sitting under a lush canopy of a mature tree.

A helical staircase pirouettes to the upper level with a library-like lounge and several meeting rooms.

Breathe in, and let the city melt away. That’s the first thing you do when you step inside Hilton’s newest hotel in Gurugram—its flagship property, and arguably the finest in the NCR region. There’s an instant shift, an almost imperceptible hush. The sprawling cream-hued expanse, soaring ceilings, the dappled play of natural light, and the quiet presence of greenery take the edge off city-frayed nerves. One moment, you’re in the thick of Gurugram’s relentless bustle; the next, you’re enveloped in a space that feels less like a hotel, more like a sanctuary.

A vision rooted in design

From the outset, Virendra Bhatia, Managing Director, Baani Group— which owns the hotel—was deeply involved in its conceptualisation. He knew the 2.5-acre parcel of land he owned in Gurugram had potential. It was located in close proximity to key business districts, and upscale commercial and residential developments. “I wanted to do something special,” he says.

Inspired by a luxury hotel group in Dubai, the astute entrepreneur sought to create a space that felt grand yet intimately connected to its surroundings. He even roped in the design practitioners who’d worked on his spatial muse. The outbreak of COVID-19 disrupted the timeline, with international designers and architects having to return to their home countries. This unexpected shift meant that much of the detailing had to be completed in-house. Unfazed, Bhatia ploughed on, personally overseeing the project to maintain its original vision. He drew on his background in fashion design and his awareness of proportion, scale, colour. “If the proportions are right, everything else follows,” he states. He pored over every detail of space-planning, ensuring that the programme fulfilled considerations of both, design and function. “You will not be able to tell me: Viren, why that corner is wasted? Every corner has a reason,” he says. For instance, the skylight, a signature feature, was not just an aesthetic choice—it was a calculated decision to optimise Floor Area Ratio (FAR), save on cost and, at the same time, ensure the spatial experience didn’t feel hemmed in.

RIGHT:

Architecture complete, and space planning largely in place, Bhatia found a kindred spirit in Bobby Mukherji, whose eponymous firm is a leading name in hospitality design. Mukherji’s penchant for timeless, subtle narratives aligned seamlessly

with Bhatia’s understated luxury vision. “I am a great admirer of mid-century modern design—Mies van der Rohe, Frank Lloyd Wright, Bauhaus,” says Mukherji. “I wanted to bring this enduring design language into the hotel.” He describes the Hilton Gurugram project as an exceptional collaboration, where his architectural sensibility and Bhatia’s meticulous vision came together in perfect harmony. “The hotel brand, too, gave us room for design exploration,” he adds.

THE HOTEL AT A GLANCE

223 spacious rooms and suites with balconies, ranging from 36sq. mtrs. to 116sq.mtrs.

12,893sq.ft. of meeting and events spaces

3 F&B outlets: Tayles (the bar), Kitchen Craft (allday dining) and Café O Lait

Outdoor swimming pool

24-hour fitness centre

An executive lounge

A stylish welcome

Virendra Bhatia

MANAGING DIRECTOR, BAANI GROUP

As you step into the newly minted 223-key hotel, the reception desk stands straight ahead, bathed in a soft, backlit glow—thanks to its sculpted backdrop, with its chamfered window-like, alabaster-lined openings through which light flows like gentle benediction. This is Muhkerji’s homage to master architect Le Corbusier and his iconic Ronchamp Chapel.

To the right, the reception seating offers an understated yet inviting retreat, tucked away to maintain the tranquillity of the space. To the left, the eye is drawn to a series of pivoted lattice screens that lead into Tayles, the bar, while beyond, an open sprawl extends towards a sunlit café and the all-day dining area, Kitchen Craft.

By day, the 18-foot-high glass-lined panels of the bar, stylistically rooted in Japanese shoji screens, can be left open to amplify the sense of seamlessness and foster a connection to the surrounding greens; by evening, when the bar activity intensifies and the decibel levels increase, they can be shut for acoustic and visual isolation. “Earlier,” says Bhatia, who has worked on the design of these pivoted screens to the last inch, “the line of screens extended right up to Kitchen Craft. But

“ I made sure the trees were planted early in the construction phase so they would have matured by the time the hotel was ready. I can buy anything with money, you see, but I can’t make a tree grow.”

THIS SPREAD

LEFT: The chamfered backdrop of the reception desk with backlit alabaster panels pays tribute to master architect Le Corbusier and his iconic Ronchamp Chapel. Also note the 18ft-tall shoji screen-inspired pivoted panels positioned between the bar and the reception area.

CENTRE: The skylight is one of the highlights of the architecture. In conjunction with the height of the volume, it works toward creating the feeling of being al fresco. Note the minimal light fixtures mounted on the wall. The design eschews a 'fussy' ceiling treatment and chandeliers.

Bobby Mukherji

FOUNDER, BOBBY MUKHERRJI ARCHITECTS

“

While designing, it’s important to know where to draw the line, where to stop, how to hold yourself back rather than go all the way out."

Bobby suggested we scale it back to maintain a sense of openness. It’s worked out really well.”

Talking about the bar, Mukherji explains: “The bar was conceived as a space that adapts. By day, it doubles as a quiet co-working lounge; by night, it transforms into a moody, atmospheric space.”

The skylit atrium: a natural escape

Moving past the reception, the space opens up into a soaring atrium, where three gnarly olive 'trees' stand tall. These are actually ancient trunks of dead trees—200, 400, and 600 years old to be specific—sourced from Spain and crowned with thousands of artificial, handcrafted leaves. “These trees were selected not just for their aesthetic appeal but because they absorb the vastness of the space without overwhelming it,” says Bhatia, adding that shipping them into the country was a monumental task by itself.

Nestled under these trees is Café O Lait, with a patisserie to the right. Here, guests sip coffee under diffused sunlight, enveloped in an almost

museum-like stillness. The handtufted carpet from Bhadohi, a work of fine craftsmanship, anchors the space, lending an added sense of artistry. “Sitting under the skylight, bathed in soft sunlight, guests experience something rare in an urban setting—an outdoor feel, without the pollution,” says Mukherji. “It makes the hotel a microcosm of pleasantness.”

A spiral staircase, a striking sculptural element, winds upwards from near Café O Lait, leading to the mezzanine library-like space. “The staircase was something I always wanted,” points out Bhatia. “I wanted a space from where you could read the double-height volume from a different perspective, and not just from the ground level.” The connecting element is another example of his and Mukherji’s creative collaboration. While the architect painstakingly worked on its helical form that twirls gracefully sans a central support, doing and redoing it until they got it right, it was Bhatia who picked out adjustments such as shifting the builtin light from the top of the banister to the bottom to render more delicacy to the form.

Kitchen Craft effortly shoulders the functions of an all-day dining space by day and a fine-dine venue by night. It is partly located in the atrium, and partly under a wooden ceiling bearing a Japanese-influenced rafter design. Enormous drapes create a laidback, indulgent vide. To the far right is Tayles, the bar.

FACT FILE

INTERIOR DESIGN

BOBBY MUKHERJI (ARCHITECT) AND VIRENDRA

BHATIA (OWNER)

LIGHTING

BOBBY MUKHERRJI ARCHITECTS

PAINTABLE WALLPAPER IN GUEST ROOMS SAINT GOBAIN

VENEERS ACE SPACE

INTELLIGENT LIGHTING LUTRON

CARPETS HANDS

SANITARYWARE/CP FITTINGS

JAQUAR, VILLEROY AND BOCH, HANSGROHE

ABOVE: The spatial narrative of Tayles shifts to a darker, more atmospheric note, rendered through walnut wood. Made from semi-precious stone and backlit, the bar counter glows, jewel-like. Note the deck that the bar shares with Kitchen Craft, which is adjacent to it.

The staircase connects the atrium, with its F&B spaces, to a library-like lounge on the upper level. Designed as an introspective zone, it serves as a prelude to the meeting rooms beyond, offering business travellers a haven of quiet sophistication.

The transition to dining & beyond

As you cross the trees, to the left is the door to Tayles (the pivoted screens are an added access point from the reception space); in front is the door to the outdoor deck and lawns, an extension of the hotel’s thoughtful indoor-outdoor philosophy; and to the right is the entry point to Kitchen Craft—an all-day dining space that shifts from casual breakfast spot to elegant fine-dining venue by night. The restaurant is divided into two sections: one positioned under the

skylight, flooded with daylight, and another cosier area, dressed in offwhite linen drapes that cascade almost to the floor from a 20-foot ceiling. Above, wooden rafters evoke a Japanese sensibility, adding warmth and structure.

The grid ceiling detail is also seen in one of the hotel’s banqueting spaces, housed on the second floor. But here, the design lights up in a floating manner, illuminating the expanse overhead. Overall, the décor of these spaces is deliberately understated, so that events can easily create their own environment. The pre-function areas open to a spacious plantlined deck, which includes the pool at one end.

The guest rooms at Hilton Gurugram embrace a straight-lined, understated elegance, where tone-on-tone textures and soft lighting create a warm, cocooned atmosphere. Paintable textured wallpaper from St. Gobain, Calacatta marble-look tiles in glass-box bathrooms, and plush walk-in wardrobe-style shelving elevate the space. Thoughtful details— wall-washed lighting, retractable bedside lamps, a chic and minimal TV unit, and an inviting armchair with footstool—ensure a setting that feels both sophisticated and effortlessly cosy.

Refined and restrained

The hotel’s material palette is understated yet rich in detail. “We were restrained in our approach to materiality,” Mukherji explains. “We did not use ten types of marble and colours. It’s important to know were to draw the line, where to stop, how to hold yourself back rather than go all the way out.” Roman Travertine, painstakingly sourced over four months,

OPPOSITE PAGE: Hilton Gurugram Baani City Centre is located in close proximity to upscale commercial and residential developments. Its rooms afford views of the Aravalis and Millennium City.

lines the floors, reception backdrop, atrium, and lift lobbies. “We debated different slicing methods—cross-cut versus vein-cut,” Mukherji recalls. “The vein-cut was ultimately chosen for its richer texture, but it took months to arrive at that decision.” The travertine is installed in varying sizes on the wall to create patterns that are sensed rather than seen. On the floor, darker blocks of a different variety of travertine, of varying dimensions again, break the sea of cream randomly. For the woodwork, the public areas of the hotel feature ash wood, bleached to a serene cream, except in the bar, where dark walnut takes over, while reception desks and and buffet counters are dressed in richly-veined Italian Maronne marble.

Lighting is treated as a crucial design tool. It outlines forms delicately, creating a floating effect in some places, a gentle wash in others, always unobtrusive. What’s more, the entire system on the ground floor works on a cutting-edge technology, tied to the human circadian rhythm, so that bright morning briskness transforms slowly into a gentle mellowness at dusk. At night, the scene changes to that of intimacy, ideal for those seeking cosy togetherness.

An urban resort

Hilton Gurugram is more than just a city hotel—it’s an urban resort, where scale, natural materiality, and immersive design elements create a sense of seamless retreat. The interplay of stone, wood, and textiles ensures that the hotel feels warmly lived-in, rather than overly polished. A 20,000sq.

ft. lawn, adjacent to Tayles and Kitchen Craft, deepens this organic, settled-in feel, reinforcing the hotel’s connection to nature. “I made sure the trees were planted early in the construction phase, so they would have matured by the time the hotel was ready,” says Bhatia. “I can buy anything with money, you see, but I can’t make a tree grow.” Foresight indeed! At Hilton Gurugram, space is not just designed—it is orchestrated. From the way light filters through the atrium to how the bar’s pivoted screens alter the mood, every element is crafted to evolve over time. Between Bhatia’s vision and Mukherji’s expertise, what has emerged is not just a luxury hotel, but a space that doesn’t demand attention—rather, it lingers in memory, revealing its layers over time.

OPPOSITE PAGE: Irrespective of size, the guest rooms feature upscale furnishings and modern amenities. The bathrooms are designed like glass boxes. ABOVE: The pool occupies the terrace at the banqueting level, and serves as a beautiful spill-out area as well.

Mumbai

Ashford Chambers, Old Citylight Theatre | Lady Jamshedji Road | 400 016 Mahim, Mumbai 022 2446 7750/51/52/54 | mumbai@pluschliving.com

Bangalore No 37, 4th B Cross, 5th Block | Industrial Layout Koramangala | 560 095 Bengaluru 080 2550 4444 | bengaluru@pluschliving.com

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Swastik, a new resort just outside Pune, offers a holistic approach to wellness and showcases stunning architecture notable for its innovativeness.

DESIGN

THE ‘GUHAS’

SUMAN TARAFDAR

OF WELLNESS

Atma naman. Every interaction at Swastik starts with this greeting, setting the tone for a stay that pushes the boundaries of what an experience at a wellness resort in India could be like.

A stay at this resort, nestled in the Peacock Valley, slightly southwest of Pune, transports you to a new level of well-being, achieved as much by its innovative wellness programmes as its remarkable environs. With the promise of offering a unique path to inner harmony and holistic rejuvenation, Swastik - A Luxury Wellbeing Sanctuary’s covert assurance is to ensure you leave more rejuvenated, almost a new you. Especially for those accustomed to frequenting wellness centres in India, a significant proportion of unlearning is perhaps the first order of business. For Swastik does things differently, and proudly wears this difference like a badge of honour.

Conceptualised by Dr Nitin Nyati, Chairman and Managing Director, Nyati Group, the luxurious retreat blends ancient, somewhat forgotten wellness traditions with modern therapeutic practices, inviting ‘seekers’ (as those wishing to come here are referred to as) to embark on a transformative journey that transcends the ordinary.

“Our vision for Swastik is to create a space where individuals can rejuvenate and rediscover

PREVIOUS SPREAD: The spacious and airy Aagam (reception/arrival point) welcomes seekers with a panoramic view of Khadakwasla Lake.

ABOVE: Sukh Vihar's cave-like guest accommodations blend seamlessly into the landscape, with earth-integrated architecture and a lush green cover.

themselves in ways that extend beyond conventional wellness,” he says. “By integrating the timeless wisdom of Vedic traditions with modern wellness practices, Swastik offers a route to profound inner peace, balance, and harmony.”

Indeed, Swastik is imagined more as a platform where seekers and ‘masters’, those imparting the knowledge, come together to share and spread experiences. While the retreat has a significant number of inhouse therapists, including doctors, it also collaborates with a number of leading wellness and health institutes across the country, where experts from those centres come in to take limited-term classes, thus vastly enlarging the scope of knowledge a ‘seeker’ can get from time spent at Swastik.

The first look

The topography of the 51-acre retreat adds considerably to its allure. Nestled amidst the Sahyadris, there is a 30-metre gradient, which means the property is spread over several undulating levels, defying the traditional categorisation of stories or levels. While treatments are at the core of wellness, just about every visitor seems to be struck by the design. “By blending the ancient principles of Vaastu Shastra with modern design, we have created spaces that harmonise with nature and the human spirit,” points out Manish Banker, Principal Architect, TAO Architecture, and Chief Architect, Swastik. “Our architecture reflects the five-dimensional values that guide us toward peace. Each space, integrated with the five core elements, offers a unique experience to help individuals thrive and radiate these essential values. Swastik is an environment designed not only to comfort the body but to nourish the soul.” The retreat is divided into vihars or zones, each dedicated to a specific aspect of wellness.

Design philosophy

The grace of the rolling contours of the valley is a rising source of energy for Swastik, according to Banker. “The design embraces functional needs by uniting all five core elements, the Panch Mahabhuta— earth, air, water, fire, and space, as the guiding force of its design.” Each of the five vihars is tied to an element, and its design reflects that, including flowy lines.

Anand Vihar is the first point of entry into the retreat, and arguably the most sophisticated from the design perspective. It represents fire or agni. Offering a breathtaking view of Khadakwasla Lake, it is devoted to rejuvenation, is spread over several levels and is perhaps the core of Swastik. Architecturally, this unit is conceived as the symbolic logo of Swastik, the blooming flower with multiple petals offering various functions. A multi-level structure, it is held together by a striking stairwell, around which are galleries that seemingly spread out from the core.

A skylight at the top allows sunlight to reach even the lower floors. Functionally, this vihar is meant to spark the spirit of an inner journey through curated guidance and self-exploration. The cohesive unit is designed to integrate various social and collaborative functions, including the superb arrival lounge, consultation rooms, Ninadika, a sonorium, exhibition galleries, Vyayam (gymnasium), Smitam (a poolside lounge), Sangithi (auditorium), clubbing hall, swimming pool, and Sukh Kund (Watsu pool), and Sama (an outdoor seating area).

Manish Banker

PRINCIPAL ARCHITECT, TAO ARCHITECTURE

“ The design embraces functional needs by uniting all five core elements, the Panch Mahabhuta—earth, air, water, fire, and space, as the guiding force of its design.”

The highlight is Rasa, a vast café that doubles as an island of serenity and overlooks much of the retreat and the lake beyond. The logo is prominently incorporated here—note the bottom of the hydro-therapy pool for example.

Incidentally, this block also accommodates most of the backend functions—engineering services, kitchens, stores, mechanical cooling, plumbing, security, water and air filtration systems, etc. The design carefully chooses to integrate passive cooling systems, natural light and ventilation, thermal and sound insulations and sensitive anthropology to express its environment-friendly and energy-conscious identity while blending its presence with the natural settings surrounding it.

Dhyan Vihar, the meditation hall, metaphorically represents space or the vastness of emptiness—Shunyam, to be experienced through a conducive environment created to be one with self and listen to the sound of silence. It is dominated by a vast 11,000sq.ft. meditation hall and the Nakshatra Van (Zodiac Garden) for cosmic alignment. This cornerless circular space with a conical roof is designed to generate spiralling energy to recharge seekers and connect with the prevailing existential energy all around.

THIS SPREAD

The interiors of the rooms have flowing earth-integrated design in pastel hues that only serves to enhance the feel of luxury. The open verandahs are at once enchanting and blissful.

The interiors are rendered in monochromatic earthy textures and tones rising from a marble floor. The mood is enhanced by soft sunlight dappling through a tensile fabric roof, where oxygenated air passes through strategic openings. Special attention has been paid to crafted acoustic surfaces, passive cooling

FACT FILE

ARCHITECT

MANISH BANKER, TAO ARCHITECTURE

PVT. LTD.

LIGHTING

CONSULTANT

SEMBLANCE

DESIGN STUDIO

LIGHTING K LITE, ABBEY

SANITARYWARE

KOHLER

CP FITTING

KOHLER, JAGUAR

FURNITURE

TEAK WOODNATURAL FINISH

FLOORING

GIANO-FINISH

GRANITE, LEATHERFINISH KADAPPA, VETRIFIED TILES

PAINT

ME CASA

MARBLE/STONE

GIANO-FINISH

GRANITE, LEATHERFINISH KADAPPA

WALL COVERING GYPSUM

ARTEFACTS

MI GO, PAVITA

BANKER, ZEN VARTAN, PARAMJIT

DOOR AND PARTITION

PLY AND WOODEN

PATTI FINISH

systems, thoughtful lighting and universal accessibility. The adjoining Zodiac Garden continues the principles in a seamless transition.

Ayu Vihar, which is associated with air, is where the spa and treatment spaces are. It offers holistic healing through Ayurveda, naturopathy, and alternative therapies, featuring therapy rooms and relaxation zones.

The spatial orchestration is unique: the entrance is at the top level, while spaces below fall away into zones of solitude. The structure is broadly in the shape of a peacock feather, to facilitate gentle touch to the body and mind to loosen up while experiencing therapeutic treatment. It is divided into Aaram (welcome/tea lounge), Vishram (relaxation room), Purvam (pre-therapy room), Pashcham (post-therapy room), Nisargam (naturopathy), Surya Kund (hot tub), Chandra Kund (cold pool), Lavanam (salt cave, surely the largest in India), Navam (massage room), Ayuram (Ayurvedic therapy room), Saham (couple’s massage room), and Akasham (terrace lounge). A plethora of trees and inner garden courts add to the sense of calm.

THE WELLNESS GUIDING PRINCIPLES

Swastik is founded on a philosophy of five interwoven dimensions— Health, Wealth, Love, Bliss, and Spirituality— designed to bring balance and purpose to life. While ‘Health’ is at the core, guided by Vedic principles, ‘Wealth’ focuses on personal growth and inner abundance rather than just material gain, ‘Love’ nurtures deep human connection, and ‘Bliss’ inspires joy and gratitude. Lastly, ‘Spirituality’ offers a path to self-alignment and mindfulness, helping guests explore their highest potential.

“At Swastik, we embrace a holistic approach to wellbeing that encompasses the essential dimensions of life,” says Anushree Nyati, Director, Swastik. “Our sanctuary guides each guest on a transformative journey, rejuvenating them in a holistic and profound way.”

As with some other wellness centres, it offers personalised wellness journeys tailored to individual needs and life stages. There are different programmes that seekers can opt for. Discover Programs—starting from three nights—provide an introductory yet immersive wellness experience. Heal Programs, lasting seven nights or more, offer deeper therapeutic journeys, such as ‘Holistic Detox’ and ‘Panchakarma’, focusing on both body and soul. For those seeking to cultivate long-term vitality, Empower Programmes like ‘Graceful Ageing’ and ‘Essence of Womanhood’ are designed to support life’s transitions. There are even yearly Signature Programs—such as ‘Acing Adolescence’ and ‘Roots & Relations’—that strengthen family bonds and personal growth, offering seekers lasting support throughout the year.

Sukh Vihar, the residential area, is where Banker’s genius is most evident. Called ‘guhas’, these are a series of interconnected womb-like spaces, almost a garbhmala of Mother Earth (Bhumi). Comprising accommodation spaces, they defy any categorisation into terms such as rooms, suites, villas, etc. At first glance, the cave-like structures look straight out of Hobbiton. Do not rush to judge, they are extremely spacious and luxurious. Built on a slope, they are the cynosure of those coming to the centre, with reason. 36 are operational at the moment, while a total of 64 are planned.

Located by the slopes and rendered in ferrocrete, they are indistinguishable from the landscape as they are covered with vegetation—from trees to creepers

to shrubs—often floral or of medicinal value. The thick, verdant mantle is interrupted in places by bunched-at-several-levels, cave-like openings that make the fantastical picture complete. Inside, no two residential spaces are identical, though they offer roughly the same area. Each comprises a large living room, an equally large bedroom, an entrance space to leave your footwear, and ample storage zones that include areas for food and beverages. The washrooms, too, carry the flowing theme and perhaps the most alluring of all is an outdoor seating space, complete with a swing. Note, no corners anywhere!

Throughout, the interior spaces are marked with subtle lighting, artwork, and designer furniture in surroundings of pastel hues and earthy-to-smooth textures. The floors and walls have a finish of low volatile content acrylic paint in beige. The furniture—and there is a substantial amount—is largely made from salvaged teak wood with a distressed finish polish. Energy usage is minimised due to the use of stack ventilation systems via chimneys which draw in natural daylight.

Ganga Vihar is envisioned as a sacred space inspired by the fifth element of Pancha Mahabhuta—water. It is designed as a harmonious blend of nature and architecture, where water flowing from the site and the valley is carefully guided into a serene cascading system.

The water collected from the valley forms natural water bodies and channels that gently lead to a beautifully crafted ghat. Made from natural stone, the ghat emerges gracefully along the water’s edge, creating a peaceful space for reflection, rituals and community gatherings. The

EXTREME LEFT: Ninadika (sonorium) is the space for sound healing sessions and Yoga Nidra.

LEFT: Dhyan Mandir is a 11,000sq.ft. circular, column-less space whose absence of corners mirrors the infinite nature of the mind.

design respects the natural contours of the land, ensuring minimal disruption while enhancing the spiritual and ecological essence of the place.

Existing trees stand here as guardians, providing sacred energy and a sense of sanctity. Nestled within this natural embrace is a Shiva temple, placed to harness cosmic energies in alignment with Vedic principles.

The interplay of water, stone, and foliage creates an ever-changing landscape, where ripples and reflections dance in the dappled sunlight. The space invites seekers to engage in Vedic activities fostering a deep bond between the elements of nature.

The difference in design for each zone is apparent at first glance. “Each one is meticulously identified with its functional programme,” elaborates Banker. “The master planning of various blocks and activities is consciously designed to integrate the campus as a holistic entity for seekers and masters to explore various potential spaces within and without.”

For most people, a visit to Swastik would be for health reasons. For appreciators of design and architecture, this is a bonus, a gentle homily on how good design can elevate the wellness experience. Swastik pushes the envelope in India for wellness and design in equal measure.

THE6

Ps OF HOTEL LEADERSHIP

What does it take to lead a flagship hotel in today's dynamic hospitality landscape? Taj veteran Anmol Ahluwalia , Area Director of Operations, Delhi and General Manager of the Taj Mahal, New Delhi, shares his secrets.

Anmol Ahluwalia, a seasoned Taj veteran with nearly two decades under his belt, steps into a dual role: Area Director Operations, Delhi and General Manager of the iconic Taj Mahal, New Delhi. His journey, including a highly successful tenure as Area Director, Operations, Goa and Cluster General Manager North Goa where he spearheaded IHCL's expansion to over 30 properties across all brands—speaks volumes about his leadership. Now, with his sights set on the capital, Ahluwalia prioritises elevating guest experience by empowering his 500-strong team. In a candid conversation with SOH, he shares his insights on the essence of hotel leadership and the exciting path ahead.

What led you to a career in hospitality? When did you enter the sector, and what do you like or appreciate most about it? In the hospitality sector, there is a feeling of always being on a stage, as if you are always observed. And yet, you can make a difference to people. Every action of yours counts. In the industry I am in, you have to pay it forward. You can impact people's lives, and spread joy and cheer. When you can bring a smile to a guest's face, you feel such a great sense of satisfaction. I appreciate this fact the most.

SUMAN TARAFDAR

What is the core of being a hotel general manager in today's transforming hospitality scenario?

It is about balancing all the six Ps. The first P: managing your people and making a positive impact on them. In a world where diversity and inclusiveness are the buzzwords, it is important to lend support to every person who works with you. The second P is about processes. It is about managing your respective hotels or areas with precision and ensuring that they are not people-led, but are processdriven so that the organisation can succeed.

The next P is about profitability. In today's changing world, every organisation is looking at profitable options. And if you're able to balance both the top line and the bottom line, eventually you're able to deliver results, and I think that's a great achievement. The next P is about managing perception. It is extremely important to sprinkle pixie dust on everything that we do—from (the design of) our lobbies to our products, from our people to our processes, from the fragrance and the candles across the hotel, or the flowers in the lobby and the smart uniforms.

The next P is about passion. If you have the passion, you will be able to succeed. It will resonate eventually with the people who work with us and they will make the hotel a better place to be in. And the last P is about the product. Every hotel is unique. If we, as custodians of the hotel and the property, are able to bring about a change, it will be our biggest achievement and responsibility towards the owners and the asset managers.

What have been the highlights of your career as a general manager?

I have had the opportunity to work in every realm and sphere of the industry. I remember my first posting as a general manager at Wellington Mews Mumbai, a super luxury residence in the heart of the city. They had the who's who of Mumbai staying with them. It was a great opportunity to be able to build relationships and understand what guests require, not just for the short-term, but in the long term.

That hotel taught me the nuances of true luxury hotel airing and innkeeping. From Wellington Mews, I moved to the beautiful, iconic resorts of Goa. They were the first hotels that the Taj built in Goa, Taj Fort Aguada and Taj Holiday Village.

I remember feeling a great sense of pride walking into these hotels because they were the torchbearers of hospitality in Goa. They brought tourism to Goa and those postings were a highlight of my career. I was able to position these hotels as the best leisure destinations in Southeast Asia and Asia. I stepped up into an area director role to look after the whole of Goa, encompassing various amã Stays & Trails that we opened. These super luxury homestays are all unique. They embraced the local ethos reflective of true Indian hospitality and the values of Tajness.

Now, I have moved to Delhi, to another iconic hotel, the Taj Mahal, New Delhi, which is the gateway to Indian luxury. Each hotel has taught me something unique and brought out the best in me.

Does the role of a general manager demand any special focus areas or tweaks in India as compared to global postings?

There is a very thin balance between managing profits and delivering iconic service. It requires a huge amount of focus. Every customer should be treated uniquely and with respect. India is a melting pot of various cultures, people and backgrounds. We should be able to work with every person and still deliver world-class service and great profitability.

How did the role change from managing a single hotel to being an area director?

Your role multiplies. When you handle one hotel, you're able to do a lot of work singularly in that particular hotel and make a difference. But when you are working as an area director, you bring together the best of the hotel, which is under you, and then you bring the five fingers together to

become a fist so that you are able to give a larger punch.

It's about leveraging the collective power of the hotels. Whether I'm optimising pricing strategies across various room categories, negotiating better deals for block bookings, facilitating staff transfers to enhance expertise, or even maximising our scale to secure more favourable terms with vendors and partners—it's all about seeing the bigger picture and using that perspective to benefit each property.

What is the most challenging aspect of the job?

In this industry, everything hinges on people. It's not just about

CLOCKWISE FROM TOP: Taj Mahal, New Delhi; Albero at The Chambers, The Taj Mahal Palace; Mumbai; Rambagh Palace, Jaipur's elegant Rambagh Suite; the living and dining areas of the Grand Presidential Suite, Taj Mahal, New Delhi.

managing internal and external stakeholders, partners, and guests; it's about understanding their perspectives, navigating different mindsets, and fostering a collaborative environment where everyone feels valued and empowered. That's the true hallmark of a successful leader—the ability to rise above challenges and inspire a team to achieve collective success.

What are the top attributes and qualities necessary to be an effective general manager?

The ability to manage, lead from the front, prioritise, understand crisis management, and be solution-ready. Always plan ahead and offer solutions.

How do you look at your current role as head of the Delhi market, given its significance for the group as well?

Within the capital market, there is enough and more business for all the key players. Competitively, all the hotels are doing very well. Speaking not just as an area director but someone who works in the industry, we as a sector are poised to do great business, and there are great opportunities coming up.

We have an edge is in the way we look after people, within the hotel as well as the guests. This includes working towards DEI, ESG, or our CSR initiatives. In the last few months, we have launched 37 activities under CSR and DEI. Our guest satisfaction scores have moved from 69 to 80. When you start cultivating people at every level, it reflects at every step. We want to be able to do positive discrimination for people, to support diversity, equity and inclusion efforts.

A ‘BANNG’-ING

Why would the chef-founder of a two-Michelin-star restaurant known for her modern Indian cuisine, open a Thai restaurant in India?

For Garima Arora, the answer is simple: authenticity. She talks about the need for authenticity in restaurant food and what it takes to be an Indian chef in one of the most vibrant Asian cities.

GOOD START

DEEPALI NANDWANI

Banng is chef Garima Arora’s first India venture. In collab with restaurateur Riyaaz Amlani, CEO and MD of Impresario Handmade Restaurants, it is a dramatic red restaurant that pays tribute to the vibrant city of Bangkok and serves comfort Thai food, with easy references to the delicious street food Thailand, and the city of Bangkok, is famous for.

It has taken a while for chef Arora to bring her peculiar approach to cuisine and dining to her home country. That she chooses to bring Thai food rather than Indian, which is what she serves in her restaurants back in Bangkok, speaks a lot about how she assimilates cross-cultural references, and the ease with which she moves between two distinct cultures.

It is rare to find an Indian chef who has earned a Michelin star for her restaurant; it is rarer to come across an Indian woman chef who has landed not one but two Michelin stars. Not only has her restaurant, Gaa, won two Michelin stars for its modern Indian food, chef Arora has also been honoured as ‘Asia’s Best Female Chef’ in 2019 and received the MICHELIN Michelin Guide Young Chef Award in 2022. In the 2024 Michelin Guide, Gaa was awarded its second Michelin star.

Her other venture is Marigold, which offers freshly crafted Indian mithais, chaats and snacks. She is also creating a new narrative for Indian cuisine that is firmly rooted in traditions and yet, re-evaluates and reintroduces Indian cuisine to the world through her not-for-profit initiative Food Forward India.

In an interview with SOH, chef Garima Arora not only speaks about Banng, but also about what it takes to make it big in Bangkok's culinary world and how modern Indian food can be defined.

How different is the Thai cuisine served in Banng from what we eat in India?

I really can't speak on what's served in other restaurants but at Banng, we try to stay true to the authentic Thai flavours and ingredients as much as possible. The curry pastes are made in in our kitchen in Bangkok twice a week, and flown into Delhi. All ingredients are now being imported from Bangkok as well.

(The good) part of living in Bangkok is that you get to experience the pure versions of cuisines from around the world, whether it is Japanese, Korean or Italian. So, when we opened Banng in India, we thought, why can't we do the same for Thai cuisine here? If you can get your uni from Japan flown in, or your vegetables from Amsterdam, why can't you get curry paste from Bangkok? We want to make sure that we offer our guests Thai food that is as close as possible to the original. So, yeah, you won't find any watered-down curries or, you know, Tom Yum soup

with…well, nothing out of a can or a tin. Everything is fresh and made in-house.

How did the collaboration with Riyaaz Amlani happen?

Riyaaz and I met only a year ago. Of course, I knew of him. Who doesn't know him? But we had never had the chance to meet. And he came and ate at Gaa a yearand-a-half ago. And, yeah, one thing led to the other. We realised that not only do we like the same kind of food and drinks, but we have the same sensibilities. We wanted to do a restaurant in India, and he wanted to do a Thai restaurant. We both agreed to do it together.

Fine dining is a lot about the vibe. How have you created that Bangkok vibe in a restaurant in Gurgaon?

I think the vibe is how young Bangkok is eating and drinking out these days. Bangkok can be very sophisticated, but it also has an underbelly to it—it’s dark and fun, with all these speakeasy bars. Banng

ABOVE: Grilled Chicken, crisped to perfection on the outside, and tender on the inside.

RIGHT: Coconut ice-cream with Khanom Bueang Waffle Shells.

is a little bit of everything. During the daytime, it’s a well-lit dining room. It’s a fun place to have lunch and dinner. And then as the night progresses, it becomes more like a watering hole, with the interiors turning bright red and kind of taking you back to the bylanes of Bangkok. I think it’s a little slice of Bangkok in Gurgaon.

Any reason why you took the restaurant to Gurgaon rather than any other Indian city? The idea was always to do it in multiple cities, and it still is. Gurgaon just happened to be first. I’m expecting my second baby, so with the timeline, it was supposed to be Gurgaon or Mumbai. Gurgaon happened earlier, so now I won’t be able to travel for the next three or four months, and we’ll pick it up again after that.

Setting up a restaurant in India has seen you come a full circle. What has the journey been like?

I think going to Thailand and doing an Indian

restaurant, and (then) coming back to India and doing a Thai restaurant is one way of coming full circle. Coming back home with all this experience from around the world and applying everything that we have learned, has been a good move. I took whatever I knew of Indian cuisine to Thailand having lived there for 10 years. Now, everything that I've soaked in over the last decade, I think I get to bring back home. It's a great feeling.

How did your cooking and cuisine change after working with chefs like Rene Redzepi and Gordon Ramsay?

When you work with great chefs, you don't learn recipes from them. This is something you need to understand. If you learn and duplicate recipes, you end up as a version of them. Great chefs take away attitude, they take away learnings, and they take away experiences. They learn how to do things, how not to do things, a way of thinking, and how to apply yourself to your profession. Today at Gaa, we are creating new recipes for Indian cuisine. We are not reinterpreting anything. And I think that's what I've learned from working with all these great chefs. That's what makes them great. It's innovating.

BELOW: Gaa in Bangkok is chef Arora’s twoMichelin star restaurant

RIGHT: Buakaw Bua Loi is a tequila cocktail infused with coconut, passion fruit, oxidised white wine, and warm white chocolate foam.

TOM KHA PANI PURI AND 'BANNG'ING OMELETTES

Banng, chef Garima Arora and Impresario Handmade Restaurant’s big boss, Riyaaz Amlani’s new Thai restaurant is a dramatic red oasis of Thai flavours in the heart of Gurgaon's urban landscape.

Unlike the flamboyant space, the commercial complex it is sited in is one of the many glasssteel-and-concrete structures that now mark the Gurugram (formerly Gurgaon) landscape, giants rising against a city that has itself risen from once verdant fields.

I would define the food as comforting and flavourful, a blend of sour, umami, sweet and spicy flavours. At Banng, chef Arora says, “We’re taking influences from everywhere — and that’s what Bangkok is. It’s a melting pot of everything that is Thailand. Northeastern cuisine is very different from Isan cuisine, which is different from central cuisine and southern cuisine. I enjoy the Tofu Pad Cha from the main course. We're proud of our vegetarian offering. If I think of the full menu, 60% is adaptable to vegetarian and vegan dietary requirements.”

Chef Manav Khanna, who heads the Banng kitchen, says, the team travelled to Chiang Mai, in northern Thailand, where they met a Thai food master who had been teaching about traditional Thai cuisine since before World War II. “He specialises in real Siamese cuisine and has some of the oldest Thai cookbooks, including the first-ever Thai cookbook. His knowledge gave us insights into how Thai cuisine originally incorporated a variety of vegetables, herbs, and seasonings.”

The food at Banng is also fun. Take a look:

One of my favourite dishes on the menu is Tom Kha Paani Puri, a cross-pollination of ideas between Indian and Thai cuisines…a dish with chilled coconut broth, mushrooms and herbs in a crisp puri.

Then there is the savoury and umami ‘Banng’ing omelette’ (pun intended) or Khai Jeow (Thai omelette), bursting with crab meat, or in my case tofu, and topped with a crunchy salad. “In Thailand, they have their version of paan, called miang kham, which includes various toppings."

The Yum Sea Bass, a Thai-style sea bass salad with a spicy, tangy sauce called nam chim or nam jim is citrusy, spicy, and refreshing.

Khao yum—a traditional Thai rice salad (khao means rice, and yum means salad) is traditionally made with dried shrimp and a fermented fish sauce called voodoo.

The cocktail menu has been curated by a famous Thai mixologist and spans coconutbased cocktails, cocktails featuring or infused with lychee, honey, toasted rice and mango, as well as a libation with a rim coated in Thai-style sugar and spice, mimicking the way fresh fruits are served on Thai street carts.

ABOVE: Banng is chef Arora’s collaboration with Impresario Handmade Restaurants’ Riyaaz Amlani

CLOCKWISE FROM BELOW: Tom Kha Pani Puri, a blend of Thai and Indian cuisines, served in sweet elephant bowls; Khai Jeaw or Thai Omelet stuffed with crab or tofu; Chatuchak Champa, or champa-infused gin, bitters, lychee honey, lemon, orange gel, dried cham.

What are the challenges of running an Indian restaurant in Bangkok, particularly one that doesn’t follow the laid down script?

When we started, we always had people coming in and asking whether it was a ‘curry and naan’ sort of set-up, but we never had that. People are much more open to new experiences today. They understand the nuances of Indian cuisine and how delicate it can be. Micro Indian cuisines are gaining traction internationally. So, when people now come in, they want a version of Indian cuisine that they haven't had before. The change in perception has taken place not only because of us, but because of all the hard work Indian chefs have put in within the country, and Indian chefs who are moving abroad to open their restaurants.

What aspects of Indian food culture do you believe resonate most with international audiences?

I think it's a play on flavours—sweet, sour, spicy, umami— everything at one time. It's the subtle use of spice, the play on textures, it's grill cooking. It is most amazing to see the reaction to vegetarian Indian cooking. I think guests are always blown away by how much tastier vegetables are than meat and what is possible with them. And this (reaction) is just not from international audiences; it is also from international chefs. You know, every international chef has tried their hand at doing an all-vegetarian menu. But when it comes to Indian cuisine, you know, that's it. It takes the crown.

How do you balance innovation and traditional authenticity in your dishes?

Understanding the fundamentals of cooking, staying true to the already established and catalogued techniques and building from there, is very important. I look for answers to five questions while creating a dish: when, where, what, why and how. And as long as I have an answer to all of them, I think, we can strike a very delicate balance. I derive this approach from my journalism days when I needed answers to everything, I needed closure on everything. I think that helps us a lot.

How do you see the role of Indian chefs evolving in the global culinary landscape?

Indian chefs are going to be the driving force when it comes to sustainability and vegetarian cooking, innovative cooking and cataloguing such an extremely traditional cuisine. The role of an Indian chef is going to transform. And the more attention we pay to our skill and cataloguing our cuisine, the better we will be to take over the world stage. I think no other cuisine even comes close to the flavours and techniques that we can offer. Indian chefs and cooking are the next big things waiting to happen.

THE (VERY) OPTIMISTIC INSIDE VIEW

After a record year of growth for Indian hospitality, hoteliers are feeling confident about the future.

SUMAN TARAFDAR

The party continues. In a telling sign of confidence, most hoteliers want to expand, expressing optimism about the future.

2024 has been a standout year for Indian hoteliers, according to the 2024 Indian Accommodation Barometer, conducted by Statista in collaboration with Booking.com, which surveyed 250 Indian hoteliers and accommodation managers to track the development of the travel accommodation sector and hotelier sentiment on topics relevant to the industry. It is the second survey of its kind, after a similar one conducted in 2023.

In the 2024 survey, seven out of ten feel (very) positive about their business prospects—a 24-percentage-point jump from the previous year, marking the largest increase across all economic indicators. Most significantly, it signals that the industry’s rebound momentum is showing no signs of slowing down.

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The survey points out several interesting findings:

Optimism is across all accommodation categories, but larger establishments show consistently higher business sentiment. Accommodations with 250+ beds reported stronger results than smaller ones, with gaps ranging from seven to 27 percentage points.

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78% of larger accommodations reported increased room rates in the last six months, compared to just 1% that experienced negative outcomes.

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The 2024 survey saw 66% of respondents show a marked rise in optimism regarding their sector, compared to 54% of respondents who reported positive business development in the past six months the 2024 survey.

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The favourable business situation perceived by Indian hoteliers boosted their future

ACCOMMODATIONS' PERCEPTION OF THEIR ECONOMIC DEVELOPMENT

Source: Booking.com and Statista

DEVELOPMENT OF ACCOMMODATION BUSINESS IN THE LAST SIX MONTHS

Source: Booking.com and Statista

INVESTMENT APPETITE IN THE NEXT SIX MONTHS

Source: Booking.com and Statista

ACCOMMODATIONS' PERCEPTION OF BUSINESS DEVELOPMENT, BY ACCOMMODATION TYPE

Hotels and similar accommodations Holiday and other short-stay accommodations

Source: Booking.com and Statista

ACCOMMODATIONS PERCEPTION OF BUSINESS DEVELOPMENT, BY NUMBER OF BEDS

GENERAL DEVELOPMENT IN THE LAST SIX MONTHS (VERY) GOOD

DEVELOPMENT OF AVERAGE DAILY RATE (STRONGLY) INCREASED

DEVELOPMENT OF OCCUPANCY RATE (STRONGLY) INCREASED

CURRENT ECONOMIC SITUATION (VERY) GOOD

ACCESS TO FINANCING AND CAPITAL NOT DIFFICULT (AT ALL)

INVESTMENT PLANS

INVEST ABOUT THE SAME OR MORE (THAN THE LAST SIX MONTHS)

EXPECTED ECONOMIC SITUATION IN THE NEXT SIX MONTHS (VERY) POSITIVE

expectations—69% of them think their business future will develop (very) positively, compared to just 45% a year ago.

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75% of Indian hotels surveyed expected the economic situation to develop (very) positively in the next six months—up from 42% a year ago.

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Meanwhile, 61% of three-star hotels reported (very) good development, while 17% reported (very) negative results.

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However, there are a few concerns. Economic concerns such as potential tax increases (70%), energy costs (62%) and staff

Source: Booking.com and Statista

expenses (57%), competition from other accommodation providers (63%) and regulatory challenges (58%) are the top five concerns. To attract more visitors, hoteliers are focused on improving service quality, with 60% identifying investments in comfort and 59% highlighting personalised guest experiences as key strategies.

ASPECTS THAT POSE THE MOST SIGNIFICANT RISKS TO THE ACCOMMODATION BUSINESS NOW OR IN THE NEXT SIX MONTHS

POTENTIAL TAX INCREASE

COMPETITION FROM OTHER ACCOMMODATION PROVIDERS

ENERGY COSTS

GOVERNMENT REGULATIONS AND BUREAUCRACY

COST OF STAFF

SHORTAGE OF SKILLED WORKERS

COST OF INPUTS AND SERVICES

CONSUMERS OPTING FOR OTHER DESTINATIONS DUE TO CLIMATE CHANGE

CONSUMERS TAKING FEWER TRIPS

INSUFFICIENT ACCESS TO CAPITAL

GEOPOLITICAL UNCERTAINTIES

CONSUMERS OPTING FOR CHEAPER TRIPS

CHANGES IN CONSUMER SEARCH BEHAVIOUR

Source: Booking.com and Statista

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Listing on online travel platforms (77%) is widely considered the top opportunity for the next six months, followed closely by enhancing social media marketing (75%) and optimising hotel websites (72%).

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Six out of every seven hoteliers in India list on digital platforms and, of those, many choose to use two or more.

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78% of hoteliers see the value in filling last-minute inventory to reduce unsold rooms.

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According to the survey, 70% of Indian hoteliers rated government policies as (very) important, a sharp rise from 44% the previous year, indicating a growing significance of the regulatory environment in which they operate.

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Access to funds has become easier too, with half of the respondents registering no difficulty (at all), and only 14% feeling the opposite, compared to 33% who reported finding it hard to access financing last year.

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Indian hoteliers also seem to assume that climate change will not impact their business. More hoteliers (38%) do not foresee climate change affecting their business in the next three years, compared to those who do (33%).

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Larger hotels (250+ beds) report more positive effects from regulations (36%) than smaller ones (32%) and expect fewer negative impacts (19% vs. 30%).

MANAV THADANI, MRICS, FOUNDER CHAIRMAN, HOTELIVATE AND SIDDHARTH SAVKUR, MANAGING DIRECTOR – ASSET MANAGEMENT, HOTELIVATE

FOUR-SIGHT FOR 2025

Defining the four key areas that will drive operational stability and set the stage for long-term growth for general managers.

The new generation of travellers is driven by the need to explore, connect, and share. They’re not just looking for a bed to sleep in or a meal to enjoy; they want stories to tell, moments to cherish, and adventures that feel tailor-made. From an immersive culinary experience, speakeasies waiting to be discovered to adrenaline-pumping activities like bathing in mud volcanoes or zip-lining over a lush rainforest, the quest for experiences beyond the ordinary is a constant.

The year may not seem quite so new anymore, but for a hotel GM, there are always new challenges and opportunities around every corner.

There has been so much press—positive and negative—in the recent past about changing global travel trends. For every naysayer predicting Armageddon, there is a cheerleader waving stats of robust growth. For a young GM, this dichotomy can be unnerving.

Drown out the noise and prioritise these four areas to navigate 2025 with aplomb.

DIVERSITY IN MARKET SEGMENTATION

There is a high level of comfort and security in knowing that a consistent volume of business is almost guaranteed from a particular market segment. This could be an office district or manufacturing hub in the neighbourhood, wedding planners who throng to you because of your location and facilities, large events hosted at a convention centre nearby, or tourists visiting a famous landmark in your vicinity.

However, the adage of “do not put all your eggs in one basket” holds merit here. In 2025, focus on diversifying your market segment so as to reduce dependency on any one, or even two, segment/s.

 If you are a wedding-centric hotel, draw up strategies to bring in more MICE groups since you already have the event venues.

 If you are a corporate FIT hotel, explore how you can leverage those existing relationships to host their offsites or events at your hotel. Is there an opportunity to bring in locals for staycations during quiet weekends?

 If you are in a leisure destination, reduce your dependence on a few source markets and promote your hotel in newer geographies. With better flight and road connectivity, travellers are looking to explore hitherto unknown destinations. Can you also leverage your open spaces and event venues to draw in group business?

Challenge your sales and marketing teams to look beyond the obvious. Ideally, your market segmentation pie-chart should have at least three segments with a significant contribution, with the largest being not more than 50%. Let 2025 be the year that you focus on achieving this balance.

A DOLLAR SAVED IS A DOLLAR EARNED

In an increasingly competitive marketplace, bringing in business will become more challenging. Once secured, it is crucial that the profit from that business is optimised. The hotel GM must keep a very close eye on their expense structures.

Often, there is a tendency to consider the current expenses level as the benchmark and build it up from there factoring in inflation, product upgrades, and so on. However, once every few years, a zero-based budgeting exercise is recommended to determine if the current expenses themselves are justified. Keep past trends aside and calculate your expenses based on hard facts like room inventory, number of outlets and covers, staff headcount, positioning, brand standards, and so on. Often, this can lead to surprising revelations of overspending—leakages due to redundant technology or processes, overcharging by vendors, inflated assumptions and lack of inventory control. Streamlining your expenses can give a big fillip to your bottomline.

THE REAL POWER LIES IN MANPOWER

Perhaps top of the list in media coverage, the alarming manpower crunch in our industry today is only too well-entrenched in every GM’s mind. Every article on a new hotel opening or a brand’s ambitious growth plans is followed by one on declining admissions in hotel schools or how young hospitality professionals are moving to other sectors. For all the facilities and services offered by your hotel, you need competent people to bring it to your guests.

Unfortunately, the hospitality industry has not implemented many game-changing ideas to stem the rot. Here’s some food for thought.

 Let’s say your payroll cost was 20% of your revenue (which is the industry standard in many parts of the world, as per trends observed by the Hotelivate Executive Search team). Allow for a mere 2% increase in this figure for the next five years. Task your HR team with using this additional amount to overhaul the compensation and benefits structure, including but not limited to:

 increasing salaries, but also reviewing headcount so that employees don’t have to work long hours.

 revisiting policies to make the workplace more women-friendly and inclusive.

 offering better and more training.

 improving facilities like cafeteria and locker rooms.

 introducing initiatives for better employee engagement and work-life balance.

Yes, for the next few years your bottomline would see a negative impact. But then, you will create a team that is more competent, more professional, better trained, presumably more loyal and passionate about their workplace. This, in turn, will lead to better customer service, more efficient operations, improved market perception of your hotel and the opportunity to get more business at higher rates. And yes, you guessed it, in five years your payroll cost will return to 20% of your (now significantly higher) revenue.

This may sound simplistic and does not guarantee success but, given the dire situation on the HR front, it may be a gamble worth taking for the long-term stability of your asset.

TECH IT EASY

Typically, hoteliers are not the most tech-oriented folks. We are so used to face-to-face, ‘old-school’ service that engaging with our guests digitally can be daunting. Yet, that is the platform where our customers are spending the most time, and that is where they are most likely to notice us. Run a quick check.

 Is your social media presence in tune with your brand positioning? The colour scheme, images, copy, layout—are they in sync with the kind of guest you are trying to attract?

 Are you showing up among the top search results for your market?

 Is your website (a) updated, (b) optimised for viewing on all devices, (c) is the content relevant to today’s times? (Hotels are still including complimentary WiFi, bottles of water, tea kettle, etc. in their room descriptions!), (d) is the content SEO-optimised?

 Are your displayed rates in parity between your own website and all OTAs? Additionally, are the best deals available on your own website rather than on an OTA platform?

You may not know the answers to all these questions yourself, so please spend on working with the right experts.

To run a hotel well is to make many moving parts work together in harmony. Having a good asset manager on board gives the owners and the GM an additional resource to ensure that no tricks are missed in optimising the hotel’s performance.

WERE YOU AWARE?

BY DEEPALI NANDWANI

The strange world of hotel lost and found

Hotels worldwide encounter a surprising array of forgotten items, from everyday essentials to extravagant possessions—like a $6.1 million watch, a Hermes Birkin bag, and even a pet lizard. These misplaced belongings offer a glimpse into travellers' habits and absentmindedness. Hotels.com reports that over a third of hotels see guests leaving items behind in at least 25% of their stays. Beyond the usual chargers and toiletries, valuable and unusual finds are common, with one hotel chain reporting 75,000 forgotten teddy bears annually.

Luxury meets food

Luxury brands like Louis Vuitton and Dior are increasingly partnering with renowned chefs to create exclusive dining experiences that reflect their brand's sophistication. These collaborations range from bespoke dining events to full-fledged restaurants, complementing the visual and tactile aspects of luxury. Louis Vuitton, for example, opened Gaggan at Louis Vuitton in Bangkok with Chef Gaggan Anand, while Dior partnered with Michelin-starred chef Jean-François Piège for the Monsieur Dior restaurant in Paris. Gucci's collaboration with Massimo Bottura has resulted in a series of Gucci Osteria restaurants offering a contemporary take on Italian luxury.

China uncorks its potential

Move over, Bordeaux and Chianti. While France and Italy have long reigned supreme in the world of wine, China is quietly but confidently carving out its own space. Over the past few decades, the country has seen a surge in production and consumption, fueled by significant investment in modern winemaking. Ningxia, considered China's most promising region, is producing internationally acclaimed Cabernet Sauvignons and Merlots. Shandong, one of the oldest winemaking areas, is gaining recognition for its crisp whites and sparkling wines. Among the most prestigious is Ao Yun, a Cabernet Sauvignon blend from high-altitude Himalayan vineyards in Yunnan, backed by LVMH and celebrated for its unique terroir.

Finding Silence

In our increasingly noisy world, Quiet Parks International (QPI) champions tranquility by identifying and certifying havens of natural sound, from remote wilderness areas to urban oases. QPI recognises that access to these soundscapes is crucial for human well-being and wildlife preservation. The Zabalo River in Ecuador, the world's first designated Wilderness Quiet Park, immerses visitors in the Amazon's natural symphony. Conversely, London's Hampstead Heath, an urban quiet park, offers a surprising escape from the city's bustle, with its diverse landscapes providing spaces for relaxation and recreation.

JOURNEY OF EXCELLENCE

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