Spice-Route
Spice Route at the Imperial

This festive season, Delhi’s dining scene is undergoing a culinary renaissance, as some of its most iconic restaurants have recently unveiled their re-imagined menus that push the boundaries of innovation while honoring hospitality traditions. The refreshed menus for Fall at Delhi’s iconic dining destinations reflect a broader trend in the city’s gastronomic landscape — one where innovation meets tradition, creating an elevated yet approachable dining experience for discerning guests.

Whether it’s the artful simplicity of Japanese cuisine at the Megu or the bold, reimagined flavors of Cantonese classics at the Shang Palace, each high-end restaurant is offering a unique culinary journey, inviting diners to explore the diverse world of flavors keeping in mind the capital’s dynamic food scene. These iconic restaurants, with their new menus and artistic culinary presentations, prove that Delhi continues to lead the way in luxury dining, where every meal is an invitation to indulge in culture, tradition, and innovation.

House of Ming

Black-Pepper-Duck,-Flaky-Dim-Sum-at-The-House-of-Ming
Black Pepper Duck, Flaky Dim Sum at The House of Ming

At the classic five-star restaurant The House of Ming at Taj Mahal, New Delhi, the newly introduced revamped menu redefines Sichuan, Cantonese, and Hunan cuisines for diners. Spearheaded by Chef Arun Sundararaj, this new selection honors traditional techniques while introducing modern elements. Dishes such as Imperial Dim Sum and Mala Cumin Roast Pineapple showcase the restaurant’s ability to blend heritage with innovation, making it a must-visit for Chinese cuisine aficionados. From luxurious Imperial dim sums to skinless Lo Mai Gai wrapped in lotus leaf, the menu offers baked, fried, and poached dim sums alongside a variety of baos. Starters include crispy jiu yim chicken, tofu xiang la, and Chen pe fish. For mains, guests can indulge in dishes like Hainanese chicken rice, Mala cumin roast pineapple, oyster mushroom & enoki, and Suān là shredded butternut squash, ensuring an elevated and hearty dining experience. Complementing the culinary journey, the cocktails are crafted by talented mixologists keeping in mind the balance between the five elements of nature – wood, fire, earth, metal, and water.

Spice Route

FLAKY-DUCK-HANDBAG
Flaky Duck Handbag at Spice Route, Imperial.

Another standout five-star restaurant the Spice Route at The Imperial continues to capture the essence of Ethnic Asian cuisine, with Chef Mustian Gadang leading a new culinary journey inspired by his Indonesian roots. The restaurant’s distinctive interior, modeled after ancient temples, provides the perfect backdrop for experiencing dishes that blend traditional Asian flavors with innovative techniques. The meticulous attention to detail in both the food and decor elevates every meal into a sensory experience. The menu now evolves from South of India and Thai favourites to a new chapter of gastronomic excellence, following the ancient traditional route from East Asia through Java to India. Celebrating the Asian diversity, the dishes are nothing short of culinary masterpieces, meticulously crafted to tantalize the senses and transport diners on a gastronomic voyage.

Shang Palace

Shangri-La-Shang-Palace
Shangri La Shang Palace

One of the most sought after fine dine restaurant Shang Palace, housed in the Shangri-La Eros, New Delhi, has recently added another feather to its cap with an exciting new menu that creatively combines seafood and chicken delicacies in an array of tantalizing dishes. The newly launched tasting menu pays homage to the vibrant essence of Cantonese cuisine, blending traditional and contemporary dishes crafted from the freshest ingredients. This menu promises an exceptional culinary journey, allowing diners to explore innovative flavors while celebrating the rich heritage of Cantonese culinary techniques. Highlights include innovative starters like Lobster and Mango Salad with a lime and coconut dressing, Spicy Chicken Salad with green apple mint and pine nuts, and indulgent creations such as Chongqing Lobster and Lobster Rangoon. Guests can dive into main courses like the delicate Lychee Lobster, flavorful Chilli Pepper Lobster Tail, and a fusion dish of Fried Duo Organic Wild Rice featuring lobster, chicken, and egg, offering a luxurious yet approachable experience.

Megu

Megu-at-the-Leela
Megu at the Leela

For fine-dine lovers Megu at The Leela Palace, New Delhi, has been a hallmark of modern Japanese cuisine since 2011. Under the guidance of Chef Shubham Thakur, the newly refreshed menu amalgamates Japanese culinary mastery with locally sourced seasonal ingredients. Signature dishes like the Miso Eggplant, Yuzu Salmon, and Yellowtail Carpaccio are elegantly crafted to take diners on an unforgettable journey through Japan’s diverse gastronomic landscape. The best part is the restaurant’s commitment to sustainability shines through its use of locally sourced ingredients, ensuring that the flavors are both fresh and environmentally conscious. Alongside this culinary upgrade, there’s also a new cocktail menu, featuring handcrafted drinks like the Shinrin Highball and Toki-O, ensuring a perfect pairing for the refined dishes.

Cheval-Blanc-Seychelles-Villa
Cheval Blanc Seychelles to open doors on 1st December

The sixth Maison Cheval Blanc, curled around the Anse Intendance beach on Mahé Island in the Seychelles is all set to open on 1st December 2024.

The 52 villas in the Seychelles offer stunning, uninterrupted views of the Indian Ocean – 24 border the white sand beach and 28 are hidden in the green hills, blending into the Seychellois nature. Each villa comes with its own swimming pool, making it the perfect place to holiday as a couple, a family or with friends.

Designed by Jean-Michel Gathy, responsible for the Cheval Blanc Randheli in the Maldives, the contemporary architecture of this new Maison melds spacious volumes with local inspiration, where interior and exterior are in complete harmony.

While discovering the Maison, you’ll find works by artists such as Joël Andrianomearisoa and Prune Nourry that complement the contemporary lines of Cheval Blanc Seychelles.

There are five distinct restaurant concepts: Le White, cosmopolitan food mixing Seychellois Creole flavours; Vivamento beside the main swimming pool, welcoming the sun-drenched tastes of Italy; the beach club Sula, with its Mediterranean spirit; Mizumi, devoted to contemporary Japanese food; and finally, the French gastronomy of Le 1947.

The property will also house — the Spa Cheval Blanc, by Guerlain featuring eight rooms. offering specially developed treatments inspired by the island’s natural wonders and well-being.

With Le Carrousel, an expansive 1500m² play space for children, families and younger guests can discover the flora and fauna of the Seychelles with outdoor activities, a water park and interactive installations.

Cover-pic-food
From quirky containers to dramatic reveals, cocktail presentation is becoming a key ingredient in creating unforgettable experiences.

As patrons sip their favorite concoctions in some of the world’s finest restaurants and hotels, it’s not just the flavors that are leaving a lasting impression — it’s the visual spectacle. Gone are the days when a simple glass and a slice of lime would suffice. The art of presentation as they call it is what makes all the difference in drinking experience. Keeping in mind the luxury and uniqueness, some of the top mixologists in the country are redefining the cocktail hour with elaborate presentations that marry art, culture, and innovation. From quirky containers to dramatic reveals, cocktail presentation is becoming a key ingredient in creating unforgettable experiences. Here is a list of some of the most dramatic ones.

Cocktail alchemy at Loya

At Loya, presentation is about more than just aesthetics; it’s about telling a story. Their “Panjj” or “Paanch” collection takes inspiration from the number five, a cultural symbol in India, and translates it into the world of cocktails. Dilbar Rawat, Head Mixologist at Loya, offers insight into this growing trend. He informs, “Our S.P.I.C.E. collection blends artistry, alchemy, expertise, and indigenous ingredients with a dash of musical inspiration. At Loya, the presentation is as meticulously crafted as the drinks themselves.” For instance, their Ara cocktail is accompanied by a wooden spoon carrying a piece of guava pickle, while Whisgal features a fragrant gal-gal lemon foam topped with an edible flower, creating both a visual and aromatic delight. The Woody Manhattan takes the sensory experience to another level, emerging from a smoky applewood-filled box, filling the air with a rich, earthy aroma. 

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Patria’s Martini (Instrumentation) served in the handcrafted brass coupe  at Loya, Taj Palace, New Delhi.

Rawat emphasizes that every element of the presentation, from glassware to garnishing, is curated to create a multi-sensory journey. He adds, “Each glass is carefully chosen to enhance the experience, whether it’s the minimalist coupe for the Kafuli or the handcrafted brass coupe for the Patria’s Martini. We truly believe that each drink tells a story of tradition and innovation, while honoring the essence of the ingredients with visual delight.”

Eco-conscious elegance at Shangri-La Eros

A heady cocktail in uber-luxe décor gets classier when it has a twist in tale. With the rise in awareness about blending art with sustainability, the cocktail game goes a notch higher. At Shangri-La Eros New Delhi’s Grappa, the focus is on sustainable luxury. Nikhil Bhaskaran, Food and Beverage Manager, shares that their cocktails go beyond flavor by integrating a zero-waste approach. He says, “Our cocktails feature sustainable garnishes, smoked infusions, and barrel-aged blends.

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La Fayette served at Shangri-La Eros, New Delhi.

Grappa also offers patrons an immersive experience with table-side finished cocktails and drinks with art printed on top — a visual feast that complements the sustainable ethos behind the bar. This attention to detail converged with a zero-waste approach, ensures that our patrons enjoy not only incredible flavours but also a mindful, eco-conscious drinking experience.”  Although, the introduction of advanced equipment, such as smoke machines and custom glassware, might slightly increase the cost, yet the overall value — both visual and flavor-driven —is what patrons are willing to invest in.

Theatrical flair at Loca

In an increasingly visual world, where Instagram and social media rule, the appearance of a cocktail is just as important as its taste. Creative presentations offer patrons more than just a drink; they provide an experience. Whether it’s the surprise of a smoky reveal, the delicate balance of edible garnishes, or the allure of custom glassware, today’s cocktails are designed to engage all senses.

In the heart of South Delhi’s posh bar Loca, the creative heads behind the bar are all about drama. Founder Gurjas Sahni reveals that theatrical elements like smoke, fire, and custom glassware are essential to their cocktail menu. One signature drink, The Smash, is served in a smoke jar, where the dense cloud that billows upon opening adds an element of mystery and excitement. He says, “The presentation is key to enhancing both flavor and the overall dining experience. We also incorporate smoke and fire in various cocktails, enhancing both flavor and presentation for a memorable experience. Adding drama and enhanced flavors to drinks, such as using smoke, fire, and unique ingredients, naturally affects the cost in a few ways. First, these techniques often require specialized equipment and premium ingredients that contribute to a higher production cost. For example, smoke infusions or fire elements demand precise tools and more effort in preparation, which adds to both time and resource investment. Additionally, the presentation itself—whether through custom glassware or intricate garnishing—elevates the experience but also comes at a cost.”

Karina Sanchez
Karina Sanchez, Global Brand Ambassador, Don Julio

Don Julio has taken the Tequila market by storm. The iconic brand is increasingly strengthening its position in the Indian market, primarily driven by an unprecedented rise in tequila’s popularity. According to a Euromonitor International, tequila consumption has surged in India with a notable annual growth rate of over 12 per cent in the past five years.

Experts and market watchers attribute this growth to the growing cocktail culture and the popularity of premium and craft tequilas. The Luxe Café caught up with Karina Sanchez, the global brand ambassador of Don Julio to chat up about the rise of tequila, trends that will drive the global market, and more. Excerpts:

Karina Sanchez
Karina Sanchez

Is it Tequila or Don Julio? Should we say Don Julio is leveraging the spike in Indian tequila market, or should we say you are catalyzing it?

It won’t be totally fair to say the spike in Tequila consumption in India is only because of us. But growing presence of iconic tequila brands is definitely one of the many key factors that has fuelled this growth in the last half a decade or so.

Since you understand the complexities of Tequila, what factors define good tequila?

What defines good tequila is its versatility – in how many different ways it can be consumed.  I believe that – Don Julio is that super-premium versatile liquid that offers your palette a nice balance between the agave and oak.

We have been following the original recipe handed over by our late founder, Don Julio González.  He used to say that best Tequila comes from the perfectly mature agave land which takes at least 6 year to reach that stage and then further two year of aging.  So each bottle of Don Julio is a result of the craftsmanship developed over these eight years.  For the brand, what happens in the agave land is super important for the final flavor of tequila.

India as a country is just warming up to Tequila. How do you plan to tap the new drinkers to Tequila?

I think education is the key to help consumers identify a good tequila and different ways they can consume it.

For us, activities like education seminars in the metro cities and engaging events like tequila tastings work effectively to make people understand the spirit in a better way.

Also, holding informative sessions with bartenders in some popular bars is important.  Due to the rising cocktail culture, it is imperative to work closely with the bartender community as they can create amazing cocktails with Don Julio, thus expanding the possibility of occasions for consumers to have it.

What is the consumption pattern of Tequila worldwide – Men vis-a- vis women. 

In Mexico, I would say the 90’s decade is when we started seeing phenomenal growth of Tequila driven by the increasing consumption among women.

Men probably are still drinking more but women played an important role in the expansion of this industry.

I believe, because of the versatility of spirit, and the availability of smoother tequilas, women are keener to try this spirit. The cocktail culture is also a very important factor in drawing women to Tequila consumption. 

Paloma, the most authentic Tequila
Paloma, the most authentic Tequila cocktail since 1950.

How is Tequila consumed in Mexico? 

I have to tell you that majority of Mexicans do very simple cocktails.

Though Margarita is the number one cocktail made with Tequila in the United States, and number four all over in the world, it’s the Paloma for Mexicans, the most authentic Tequila cocktail since 1950.

There are some iconic regional Mexican cocktails as well. For instance, in the low lands of Jalisco which is a very important production site for Tequila, there is a famous regional cocktail ‘Cantarito’  made with Tequila Blanco, grapefruit, lime juice, orange juice and salt.

Another super iconic regional cocktail from the low lands is Batanga –– made with Tequila Blanco, coke, lime and salt.    

What’s your favorite Tequila cocktail?

It is the super refreshing Paloma, made with high quality Blanco tequila, grapefruit soda, and lime juice.  It was named after a popular Mexican folk song ‘La Paloma’ which was often played in a Jalisco bar where the cocktail was served. 

What kind of food compliments best with Tequila?

Mexican food of course is very good with Tequila. But Tequila has its versatility and it can be paired with any type of food, in any part of the world, just that one needs to know the profile of the liquid to create the right balance.

Don Julio in particular has a variety of different aromas and flavors that can be paired with different kind of foods.

Classic-cocktails
Classic cocktails will be driving the tequila market all over the world.

What according to you are the trends that will drive the tequila market? 

Cocktails at the moment is the driving the Tequila market.

The classic cocktails, specially — Margarita, Paloma and summer cocktails will be driving the spirit all over the world.

Which markets do you see Tequila really taking off in a big way, outside Mexico? 

Tequila is spirit of the moment in the United States and also one of the biggest markets for the spirit. Other than US — Spain, Portugal, Greece, and Australia are growing a lot in Tequila.

Also, Colombia, because culturally it is very similar to Mexico and they are doing very interesting food pairings with Tequila.

From my perspective, India is also an important market for us in Tequila because in a short time, it has really taken off as a spirit.

Dior-to-hold
Dior to hold to its first ever Wellness Retreat at du Cap-Eden-Roc, France

The house of Dior is holding its first ever edition of Wellness Retreat  focusing  on holistic wellness at the hotel du Cap-Eden-Roc and its Dior Spa, in October this year, in the company of Dior wellness experts, Bryony Deery and Rose Ferguson.

A team of highly recognised international experts and therapists in the House of Dior will combine precise gestures with procedures using high-tech equipment, as well as a range of treatments to improve sleep, energy, digestive balance and stress management.

During an exclusive four-day stay, mind and body will be realigned for unconditional well-being.

The hotel, du Cap-Eden-Roc, overlooking the southern tip of Cap d’Antibes, has been home to the Dior Spa since last year. Designed to be highly exclusive so that every guest can receive the utmost attention, the tailor-made programme has been conceived to adapt to each participant’s philosophy and goals, while allowing time to guide them, at their own pace, in their pursuit of perfect harmony.

Combining a wide variety of approaches based on the Dior Pillars of Wellness, this special interlude will provide a unique opportunity to reconnect with the present moment and explore new facets of the self. These are revealed each day, through Dior Spa’s signature treatments followed by group workshops and individual Pilates and nutrition consultations led by Bryony Deery and Rose Ferguson, the Dior Wellness Experts chosen for this first Wellness Retreat. 

Bryony Deery, a Pilates specialist and movement expert, will provide individual sessions and advice on conscious movement. While the Nutritionist and functional medicine practitioner Rose Ferguson, known as the “Queen of Reset” will offer consultations and customised advice about mindfulness for inner well-being that is reflected on the outside.

For Dior, beauty and wellness are inseparable and achieved through physical, psychological and emotional harmony. Over the course of this journey, energies will be rebalanced through calm breathing, body and mind reconnect with the fundamentals.  To preserve the exclusive nature of this experience it is limited to 8 participants.

DIOR WELLNESS RETREAT AT THE HOTEL DU CAP-EDEN

14 TO 17 OCTOBER 2024

DIOR SPA

4 customised signature treatments

INDIVIDUAL CONSULTATIONS:

1 individual nutrition consultation with Rose Ferguson

1 individual Pilates coaching session with Bryony Deer

GROUP SESSIONS:

Breathwork

Mindfulness meditation

Stretching

Pilates

MASTERCLASS:

Mindful nutrition by Rose Ferguson

Rs 23,67,335 per person

Pimalai-Resort-and-Spa
Pimalai Resort and Spa on Kantiang Bay in Ko Lanta, Thailand.

Pimalai Resort & Spa is a 100 –acre beachfront resort, tucked in a tropical jungle  on Kantiang bay near Krabi. This uber-luxury property is credited for bringing the Andaman island of Koh Lanta to international prominence since its inception in 2001. The retreat is not just popular for its unique setting; it has also established a benchmark for its remarkable sustainability initiatives.

The Luxe Café caught up with Charintip Tiyaphorn (Kade), the second generation owner of Pimalai resort  and Spa on how the hotel plans to tap Indian market, its sustainability initiatives and future plans.

Charintip-Tiyaphorn
Charintip Tiyaphorn

What was the idea behind Pimalai Resort and Spa?

It will sound a bit strange, but we are, for all practical purposes, accidental hoteliers. My father, Anurat Tiyaphorn was looking for a small private land, and ended up acquiring  just enough for a serene retreat.

This sounds interesting. I am sure our readers would like to know more details.

While my father was working as a partner in an international law firm, he was looking for a place to build his retirement home, he stumbled upon the island of  Ko Lanta . He immediately fell in love with it and decided to buy a small piece of land.  There were no roads and no electricity on the island and the locals were desperate to sell their land and relocate to the city. When they heard that someone wanted to buy land on the island, many locals lapped on to the idea. My father couldn’t resist. Finally, the land he bought was too big for his retirement home, so he decided to build a small eco-friendly retreat. That’s how Pimalai Resort and Spa was born.  It started in 2001 with 80 keys, enveloped in 100 acres of forest with 900 metres of private beach.  Since then we have expanded it to the 121  suites and villas. Today,  Pimalai Resort and Spa is one of the most luxurious resorts in Koh Lanta.

What’s your take on Indian market?

India is among the top five markets for Thailand currently. But majority of Indians don’t travel beyond Bangkok and Phuket. Even if they visit Krabi, they don’t come to Pimalai because it’s not known.

We see India as potential market but for that it’s important we set our communications right.  We want them to explore the beauty of Thailand beyond the usual and crowded destinations.

We are also trying to understand more about this market – What exactly an Indian traveller prefers to do on a holiday to service them better.  For example, I just learnt Indians are interested in taking experiences during their stay. It fits in with Pimalai and it kind of encourages me to work in this market.

Currently we only have 0.4 per cent of Indian guests in our hotel. We used to have a good number of them before Covid but that number hasn’t come back as we didn’t reach out to Indian travellers as much. We want to get those numbers back.

What’s something you’d like guests to know about Pimalai Resort & Spa?

100 acres of sanctuary that offers a private pristine beach, forested mountains, fresh air along with good food, luxurious accommodation and everything possible to make your stay a relaxing and rejuvenating one.  It’s a retreat with its own soul.  Each Thai-styled room and villa is designed to offer lush greenery and endless views of Andaman Sea.

Pimalais-Koh-Rok-excursion
Pimalai’s Koh Rok  excursion offers the ultimate desert island experience for eco-conscious explorers.

Also, not many people know that some of the best snorkeling and diving spots of Thailand are in Ko Lanta, just half hour boat ride from Pimalai Resort and Spa. So for that we have three private boats to take you to different islands (Koh Rok, Kok Haa and Koh Ngai) for water activities,  national park and  Cave exploration where you can swim through an 80-meter cave to discover a hidden emerald lagoon inside.

Three-bedroom-villa-at-Pimalai
A three bedroom beachside villa at Pimalai.

Sustainability is a big part of your hotel’s ethos. What exactly have you been doing in this space?

Pimalai Resort and Spa is an environment friendly escape where sustainability has always been an integral part of our activities even before it became a buzzword everywhere.  We are fully committed towards preserving natural resources and local ecosystems.

Our target is to become carbon neutral soon. To achieve that, we do coffee meetings with our staff three times a year on what could be done to improve our sustainability initiatives.

We have Zero waste approach which means zero-food waste as part of our daily operations, zero single-use plastic, extensive recycling and waste water being fully treated and re used.

Almost 80 per cent of the waste at Pimalai is either composted or recycled and we are still working together on how to reduce even that.

Mangrove-Forest-Tour-at-Pimalai-Resort-and-Spa
Mangrove Forest Tour at Pimalai.

To promote sustainable tourism, we have partnered with local communities/villagers to co-develop the eco tours together.  This not just offers our guests local flavor of the place but also helps neighborhood communities run their livelihood. Our mangrove forest tour, operated with local people; on board a Gondola boat is quite popular. We are also talking to fishermen community to organise fishing excursions soon.

What are your further plans for Pimalai resort and Spa?

Increase in the number of rooms probably at Pimalai resort and Spa first because we still haven’t used the entire 100 acres. We will take a call internally on how; much land could be used for construction as per the legal aspect and have a concrete plan by next year.

What does you usual day look like?

I handle marketing, accounting and finance for Pimalai.  So usually, the day starts with checking the sales volume of the previous day.  I help plan strategies (most of them in advance) with the team in terms of operations – sales and marketing and budgeting – so that we are in the same direction and know where we are going.

All my meetings are scheduled one week in advance or more than that. This gives me enough time to think about what’s happening.  If I decide last minute and go with the flow, I would not be able to analyse the situation. 

What is luxury to you?

Luxury to me is privacy.  Also, the freedom to do whatever you want to, anytime.

DON-JULIO

Just as the gin revolution reshaped the cocktail scene globally, we are currently witnessing a tequila revolution. The spirit offers a versatile base for creating innovative and flavorful cocktails.

The Luxe Café brings you some of the best tequila cocktail recipes by mixologist, Anurag Dhingra from Don Julio.

With over a decade of experience in the art of mixology, Anurag has honed his skills in blending flavours, crafting unique concoctions, and delivering an unforgettable drinking experience.  He shares some of the easy tequila recipes which he recently showcased at the Mexican festival, Cinco de Mayo. 

Don Picante

Picante

Ingredients

Don Julio Blanco:  50 ml

Lime Juice:  30 ml

Jalapeno peppers: 3 pcs

Coriander Leaves:  2 pcs

Agave syrup: 15 ml

Method Shaken

Glassware Rocks

Garnish Dehydrated Kafir lime, salt rim and Jalapeno

Ice Block ice

 

Don Margarita

Margarita

Ingredients

Don Julio Blanco:  50 ml

Lime juice: 30 ml

Agave syrup: 20 ml

Saline solution: 3 dashes

Method  Slushy machine

Glassware Rocks

Garnish  Salt rim and lime wheel

Ice crushed ice

 

Don Reposado

Ingredients

Don Julio Reposado:  50 ML

Ice: 1

Method Stir/buildup

Glassware Rocks

Garnish Grapefruit slice

Ice Clear ice

 

Don Paloma

Paloma

Ingredients 

Don Julio Blanco:  50 ml

Grapefruit syrup:  15 ml

Lime Juice:  10 ml

Soda:  150 ml

Method  Stir/buildup

Glassware Highball

Garnish Grape fruit slices

Ice  Cubes

Jade at the Claridges, New Delhi

The Claridges, New Delhi reopens its fine dining restaurant, Jade giving it a refreshing transformation. Known for its Oriental cuisine, the restaurant serves up authentic vegetarian and non-vegetarian Chinese-Cantonese delicacies from the East.  The relaunch sets a benchmark by balancing classic tastes with modern style, offering a dining experience which narrates a tale of rich culinary traditions with opulent aesthetics. 

The revamped restaurant can now host up to around 90 guests, versus the former seating capacity of 45 guests. Besides the expanded capacity, there is also a curated new menu that features an array of palate-pleasing culinary delights. 

Thai Chicken in spicy coconut sauce and chilli oil.

While the primary focus is on the Cantonese-style cooking techniques, the restaurant embraces regional influences such as the Sichuan-originated Kung Pao Chicken and beyond.

There are delicacies such as Spicy Sweet Bean Lobster, Crab Parma-ham & Black Truffle Roll, Chilean Sea Bass and Peking Duck (one of Jade’s signature specialities.)  

 A must experience is their Dim Sum Trolley, where the guests can customise their own dim sums from a thoughtfully curated menu. 

Spinach and Bok Choy dimsums.

There is a perfect balance between traditional and contemporary elements, showcasing the rich heritage of Chinese cuisine.  

Artistic mastery in every detail

Jade’s transformation showcases designed elements that seamlessly blend to create a setting that echoes the vibrancy of the east.

While the previous setting was cozy and intimate with the warmth of dim lighting and quaint surroundings, the new space is expansive and infused with ample natural light. 

Jade’s private dining space.

The highlight of the transformation is the addition of a glass roof, at the designated area that makes the place an all-season dining haven. The feature seamlessly blends the joys of nature with culinary delights, regardless of the weather outside.

You will notice symphony of colours reminiscent of old Chinese towns, with brass accents and malachite pillars lending an air of wealth. The logo features statues of jade tigers and an elusive dragon that creates the mood for a magical dining experience.

Bar at Jade, Claridges.

Custom hand-painted gold-leafed wallpapers, brass handles, and oriental jalis adorning doors and mirrors define the Jade’s look. Every nook and corner, each detail contributes to a narrative that transforms the dining experience into a true work of art.

The traditional race weekend format takes an unconventional turn for the opening race in Sakhir (Bahrain) scheduled on Saturday, March 2nd.

This year, the 2024 Formula 1 season is set to make history with a record-breaking 24 races, and an intriguing twist at the start. The traditional race weekend format takes an unconventional turn for the opening race in Sakhir (Bahrain) scheduled on Saturday, March 2nd. This departure from the usual Sunday race day is attributed to Ramadan, which begins on Sunday, March 10th. The next race in Saudi Arabia will commence after a week, and F1 regulations necessitate a week’s gap between races, prompting Bahrain to also host its Grand Prix on a Saturday. While uncommon, F1 has a history of Saturday races, with the most recent instance being the 2023 Las Vegas Grand Prix last year.

Zip, zap, zoom: 

For motorsport enthusiasts, Bahrain’s F1 International Circuit is more than a racing venue – a marvel of architecture, a theater of speed, and a melting pot of racing history. Whether you’re a supercar fan or a casual observer, a visit to this desert oasis promises an unforgettable experience at the intersection of luxury and adrenaline. Nestled in the heart of the desert, Bahrain’s International Circuit (BIC) stands as a testament to the fusion of cutting-edge design and the thrill of high-speed racing. As one of the most renowned Formula 1 venues globally, this racing track is famous for some of the iconic races and an unparalleled experience for F1 enthusiasts.

The BIC masterpiece was designed by renowned German architect Hermann Tilke, and it was officially opened in 2004 for racing. The BIC project was initiated by the Crown Prince, Shaikh Salman bin Hamad Al Khalifa, who is also the Honorary President of the Bahrain Motor Federation. The state-of-the-art circuit seamlessly blends modernity with traditional Arabian influences and has a circuit length of 5.412km which makes for a nail-biting race every season. 

The undulating track, surrounded by the vast desert landscape, creates a visually stunning juxtaposition. The paddock area, with its upscale facilities and futuristic design, exudes luxury and sophistication. The track itself, illuminated by the scorching desert sun, has witnessed iconic moments in Formula 1 history. 

For motorsport enthusiasts, Bahrain’s F1 International Circuit is more than a racing venue – a marvel of architecture, a theater of speed, and a melting pot of racing history.

The challenging layout demands precision and skill from drivers, with its combination of fast straights, tight corners, and dramatic elevation changes. Many famous F1 drivers recall the challenges of the desert winds affecting aerodynamics and the intense battles under the floodlights during night races, yet each year the BIC tracks transform into a carnival of speed, attracting racing aficionados from around the world.

Inside the Sakhir Tower: 

The most popular attraction and perhaps the best place to watch the race is the Sakhir Tower, a national monument situated at turn one of the BIC, which stands as an iconic backdrop for numerous F1 events and press shots. The transformation of this landmark was entrusted to Woodroffe Bassett Design, aiming for a visually striking aesthetic that resonates with Bahrain’s F1 race atmosphere and gets even better at night when the tower glows with modern lighting. The innovative concept, crafted by international lighting designers, features bands of high-resolution LED panels seamlessly integrated into the handrails and sun louvers on the tower’s top seven levels. Complementing this, a lighting system synchronizes with the video content on the screens, extending to the sail canopy crowning the tower and the ground floor sun shade. This dynamic illumination design not only enhances the design appeal of Sakhir Tower but also adds a vibrant visual dimension, capturing the essence of Bahrain’s electrifying F1 events. 

The tower also serves as a multifunctional hub, providing panoramic views of the race track and beyond. Inside the Sakhir Tower, you can typically find VIP lounges and hospitality suites, offering a premium setting for royal guests to enjoy the races. These spaces are equipped with comfortable seating, and catering services, and often feature a luxurious ambiance. Additionally, the tower also has a floor for media and press facilities, serving as a central hub for broadcasting and coverage during events. 

A taste of thrill:

Beyond the exhilarating race track, Bahrain unfolds as a haven for sun-seekers, boasting a 33-island archipelago with stunning resorts. For those craving a dose of speed, the Bahrain International Karting Circuit, conveniently adjacent to the main track, stands out as one of the world’s premier karting facilities. Designed to nurture the talents of aspiring racers, the karting facility offers a thrilling experience for both amateurs and seasoned karting pros. The track’s layout, filled with sharp turns and challenging chicanes, provides an exhilarating ride for those seeking a taste of racing glory.

Manta Air's Bengaluru to Dhaalu Atoll service will eliminate the need of travellers to transit through Male, providing direct access to the properties nestled in and around Dhaalu Atoll.

The date 1st March 2024 marks an important point in the Indo-Maldivian bilateral tourism economy. Maldives comes a tad closer to India. Manta Air, a premier Maldivian carrier is set to start direct flight from Bengaluru’s Kempegowda International airport to Dhaalu airport in the pristine island nation.

While this marks Manta’s maiden foray in international aviation, the strategic initiative is well aligned with the needs of an Indian traveler. It eliminates the need of travellers to transit through Male, hence saving on time and cost by providing direct access to the properties nestled in and around Dhaalu Atoll. The flights will be scheduled on Fridays, Sundays, and Tuesdays, arriving in the morning and departing late in the evening.  

Ahead of the launch, Manta Air’s founder and CEO, Mohamed Khaleel interacted with The Luxe Café’s Manisha Rao to elaborate the reason behind India launch, Manta Air’s expansion plans and expectations from Indian market.  

Manta Air’s founder and CEO, Mohamed Khaleel.

You have been known for operating some of the niche hotel chains. How then the sudden diversification to aviation? 

We have primarily been hoteliers. We had no intentions to get into the aviation business. All I can say is that the foray is a need-based strategic diversification. It came to a point where our investments were about to fail because of the transfer services (sea plane/ speed boat) available at the Male airport to access the distant resorts. The guests had a tough time reaching Kandima resort because of the irregular timings of sea plane operations. To fix this issue, Manta Air was launched as a fixed-schedule carrier for which guests could make prior booking for themselves.

 

“Coming from hospitality background, we brought the hospitality experience in to the service aspect of the airline.”

 

What makes you different from other the airline operators in Maldives?

We are only doing 4-5 trips in a day vis-à-vis 7-8 trips done by other commercial sea plane operators. Our concept and philosophy is very different from the rest of the airline industry. We are not a typical airline but a service oriented one. Coming from hospitality background, we brought the hospitality experience in to the service aspect of the airline. The quality of service and consumer experience has brought us where we are today.

To give you classic example – Manta Air ATR 72-600 aircraft is a standard 72 seat aircraft, we reduced the seats to 64 and created the leg space for comfort. There is no economic sense for any aircraft to reduce the number of seats but we did so for customer experience. 

Today we have three ATR 72-600s and 20 seaplanes operating. This is the fastest growing airline. No one has been able to achieve what we have.  

How did you get into hospitality?

I always wanted to enter into hospitality from a very young age but never thought of becoming an entrepreneur. While in my growing years, I was quite enamoured by hotel’s GM profile and always dreamt of becoming one. I even worked in hotels in different capacities for a couple of years that helped me understand the basics of the trade and back operations before I started my own resort. 

What made you choose Dhaalu Atoll as the airport base?

Choosing Dhaalu Atoll is a very strategic decision.  Tourists couldn’t travel to this part of the Maldives as transition from Male would add a significant cost and travel time owing to the limited frequency of sea planes. With Dhaalu airport, this problem gets addressed. 

We see an opportunity for us to grow in this area considering there are almost 10 resorts operating around this atoll including Kandima Maldives, Niyama Private Islands, St. Regis Maldives and RIU.

The other lucrative market which is fast growing is the guest house segment.  Currently the guest house segment is flourishing within the radius of Male where speed boat distance is possible.  

Dhaalu atoll is surrounded by 5 small atolls and is reachable by speed boat. With airport’s International operation, we do expect to see locals establishing a guest house market in the surrounding areas.  This potential unlocks substantial opportunities. 

By end of 2025, Dhaalu airport will have a terminal and a runway capacity to accommodate Airbus A321s and other aircrafts of that size.

As a regional carrier, what brings you to India and why specifically, Bengaluru? 

I see a lot of potential from India. Post Pandemic, tourism in Maldives took off in an unexpected way, bringing a lot of tourists from India, specially the honeymoon and family market segment. In fact, India is now among the top 4 countries in the world to visit Maldives. 

The number flights from India to Maldives and the airline load has never gone down, this in itself is a good indicator. 

Not to forget, the Indian wedding market which is quite lucrative. We intend to tap that.  So far, it could not be pulled in because of the transfer logistics. Imagine taking so many people on to a sea plane to reach the final destination. That problem can be fixed by this operation coming out of Bangalore.  

With ATR service, Bangalore is a viable destination with 40 million population, a lot of it in the middle market segment.  

 

“We plan to add two Airbus A321s to our existing fleet of three ATR 72-600s and 20 seaplanes in the next two years to be able to expand our operations.”

 

Do you plan to expand your operations to other Indian cities soon? 

We are targeting the South Indian market first considering the type of aircraft we have. Mumbai and Delhi are our most preferred markets and we plan to start operations there as soon as we have a suitable aircraft. 

We are also open to other International carriers flying in like Indigo to cater to large demand from various parts of India.  Currently, AIX Connect (former Air Asia) has shown a massive interest to fly here. But first, we are preparing ourselves to provide the infrastructure to them. 

What are your further plans? 

We are investing in Dhaalu airport to expand the runway and the terminal.  By end of 2025, we will have a terminal and a runway capacity to accommodate Airbus A321s and other aircrafts of that size. This is when we will expand into other Indian cities.  We plan to add two Airbus A321s to our existing fleet of three ATR 72-600s and 20 seaplanes in the next two years to be able to expand our operations.  

The year 2025 also marks the entry of our three new resorts in Maldives — One in the ultra-luxury category with just 40-rooms and the other two in the mid-market segment.

What is luxury to you?

Luxury is subjective. To me, space and privacy is luxury. When it comes to hospitality, it’s the service quality.