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. 

Ana Ros
Ana Ros, the head chef at Hisa Franko in Slovenia, is credited with popularising Slovenian food on the culinary map.

Only eight women in the history of culinary world have been accorded with three Michelin stars. Ana Ros is one among them. And what makes her among the World’s best is her constant knack to innovate and evolve, freshness and micro-local seasonal ingredients, being the only things consistent in the approach.

“We don’t follow a set signature menu.  The beauty of our cuisine is its ability to evolve with seasons,” says Ros, who follows sustainability as a key principle at her restaurant, Hisa Franko (which also holds a Michelin Green star) in a beautiful countryside, Kobarid of Slovenia.

Ros loves infusing spices into her cooking and has a great admiration for Indian food for the complex layers of flavors achieved from its spices. “Indian cuisine celebrates the legacy of a place and is super loyal to it, something I truly respect”.

The chef has now made her way to India in collaboration with Conosh where she did two special dinners at Taj Mahal, New Delhi and now two more lined up on February 23 and 24  at the Taj Palace Mumbai.

The Luxe Café caught up with Ros to find out about her journey as a self-taught chef, her inspiration, Slovenian food and more.  Excerpts:

What inspired you to start your food journey?

My food journey began quite unexpectedly. As a young woman, I never pictured myself becoming a chef. My interests lay in sports, dancing, skiing – I even made it to the Yugoslavian skiing national team. My path took an unexpected turn after an injury and I went on to study diplomacy at the University of Trieste. Life, however, had its own recipe.

It was through a summer job at Hisa Franko, my then-boyfriend’s family restaurant, that I had my first hands-on experience in the kitchen.  Although I never received formal culinary training, I was deeply inspired by the wonders my mother and grandmother created in the kitchen. Their aristocratic, elegant home cooking left an indelible mark. I wanted to recreate that joy for my own children and share it with the world.

“I draw inspiration from the ever-changing seasons, the vibrant hues of fresh produce, and the endless possibilities they offer.” 

My culinary journey is fueled by my inherent curiosity and creative nature. It constantly drives me to innovate and push the boundaries of traditional cooking. I draw inspiration from the ever-changing seasons, the vibrant hues of fresh produce, and the endless possibilities they offer. This collaboration with the team of Taj Mahal New Delhi, led by the brilliant Chef Arun Sundararaj, has been a fantastic collaboration. Exploring markets together with Taj Mahal Chefs and team Conosh, exchanging ideas, learning about ingredients has further pushed by creative boundaries.

Chef Ana Ros is among the eight women in the world to have been accorded with three Michelin stars.

How has your journey as a chef been so far? 

My journey as a chef has been a wild ride – a delicious, creative whirlwind! It has pushed me to explore new frontiers of flavor and constantly innovate. Juggling multiple projects keeps me energised and constantly learning. My days are like a multi-course tasting menu – packed with flavor, variety, and a touch of unexpected surprise! Challenges, of course, are inevitable, but they’ve only fueled my growth, both personally and as a team.

One of the greatest rewards is seeing Slovenia on the culinary map, sharing its unique flavors and stories with the world. I love the excitement of collaborating with other talented chefs and bringing a taste of Slovenia to new places, just like we’re bringing it here at Taj Mahal New Delhi and Taj Mahal Palace Mumbai with Conosh. 

Chef Anan Ros’s creation: Seed taco, black sunchoke puree, pears and silene vulgaris. (Yellow flower)

Did things change for you after Hisa Franko won 2 Michelin stars in 2020?

Yes, things did change for us. Slovenia had the longest lockdown in Europe for restaurant business.

After the lockdown, we always thought who would come to us as 95 per cent of our guests were international. But when we got 2 Michelin stars, people started visiting us again, bringing back guests from Slovenia,  Hungary and Croatia. 

“People are looking for authentic experiences, and Slovenian cuisine, with its emphasis on freshness and locally-sourced ingredients, resonates deeply.” 

Tell us about Slovenian cuisine and its main challenges?

Slovenia is a small country and its location plays a unique role. We’re nestled between diverse culinary influences and the dependence on borders extends to ingredients. Spices, for instance, have to be sourced, adding a layer of planning to our dishes. Weather and natural conditions can also make sourcing of ingredients from nearby forests challenging.

However, these limitations are just what makes Slovenian cuisine so special. We’ve learned to be incredibly resourceful. Our restaurant Hisa Franko is rooted in the traditions of the Soča Valley – harsh, remote, but breathtakingly beautiful.  We celebrate unique flavors each season brings and our cuisine sources from what nature has to offer. The increasing number of local guests at Hisa Franko is a testament to this approach. People are looking for authentic experiences, and Slovenian cuisine, with its emphasis on freshness and locally-sourced ingredients, resonates deeply.

Summer feast: A salad of broad beans, roasted yeast cream, nasturtium.

What have been your learnings so far?

My biggest learning has been resilience, adaptability and resourcefulness. To spend quiet moments of reflection away from the kitchen, reading and writing. To stay grounded and connected to your friends and family. Being a woman in a traditionally male-dominated industry comes with its own set of challenges but passion, support, determination, and a little luck can overcome those obstacles. I’ve learned to take risks, believe in myself and my team. And most importantly never give up – weather tough storms, dust myself off, and keep pushing forward.

What’s  Slovenians traditional dish?  And what’s the best seller in your restaurant?

I think the best Slovenian traditional dish is a dumpling filled with walnuts, raisins, cinnamon, lemon zest and bread crumbs.  It is served with melting butter and golden toasted breadcrumbs on top.

At Hisa Franko, we have some beloved dishes, of course, but we prioritize creativity and surprising our guests with unexpected flavor combinations and seasonal highlights. For the Rendezvous dinners at Taj Mahal, we’ll be showcasing at least two of our signature dishes, but also incorporating local, fresh flavors throughout the 8-11 course meal. 

“Sustainibility, originality, seasonality and working hand-in-hand with nature are some of the top global food trends.”

Tell us about global food trends?

The culinary landscape is constantly evolving, and new trends emerge all the time. Sustainability has become essential and is also the core principle at Hisa Franko, being a Green Star restaurant. Other trends that I see are originality, seasonality and working hand-in-hand with nature. At the end of the day, diners want great taste, but also an ethical, thoughtful experience.

The global trends that you find interesting?

Precisely the one that works on sustainability.

Corn beignet, fermented cottage cheese, smoked trout roe, wild chives.

What are your thoughts on Indian cuisine?

I love that the Indian cuisine is super loyal to itself – even if you go to a fine dining restaurant you can feel the local accents. And also the diversity it offers, you can right away identify whether the cuisine is from North India or South.  It means that it respects the legacy of the place which I really respect. And let’s not forget the spices! As someone who loves infusing spice into my own cooking, I have great admiration for the complex layers of flavors achieved in Indian food. I really like the Indian flat breads – their variety and different textures, and tastes.

Have you brought along some local Slovenian ingredients for this special cook out in India? 

We try to use as many micro-local ingredients as possible. For our Rendezvous dinners at Taj Mahal, we brought some ingredients with us but sourced a lot of ingredients from the New Delhi spice market Khari Baoli and wet markets.

“I love fruits for their versatility, allowing them to play starring roles as main courses, transformed into unexpected sweet or savory dishes, or adding pops of flavor and contrasting textures as accompaniments.” 

Any favourite ingredients to work with? 

When it comes to ingredients, my heart belongs to the fresh and local bounty that nature offers. I love highlighting what’s growing right in our gardens at Hisa Franko. I love fruits for their versatility, allowing them to play starring roles as main courses, transformed into unexpected sweet or savory dishes, or adding pops of flavor and contrasting textures as accompaniments. Spices are another favorite. Though not local to Slovenia, spices allow me to add amazing depth, aroma and complexity to my dishes. 

Skuta in krompir

Do you like incorporating fusion with other cuisines?

At Hisa Franko we experiment with every single dish with something that makes your head travel through different places I have seen through my own travels. Though overall we remain loyal to our local ingredients and produce, we bring in an element of surprise with ingredients like spices. I like spices – chilies for example; Slovenia has been in the spice route between Vienna and Venice. Our feet are grounded to local environment, and our heads are flying across the world!

The new generation of chefs is very competitive. Does that affect you in any way? 

It’s wonderful to see the new generation of chefs making their mark. The emergence of young, adventurous chefs keeps the culinary landscape dynamic, pushing us all to evolve our craft. Witnessing the passion and talent of chefs at the Taj Mahal, both young and experienced, has been incredible. 

As for me, competition has never been the focus. My primary focus has always been crafting delicious food and creating memorable experiences for my guests. Their happiness, not competition, is what drives me in the kitchen. I’m always happy to see new talent, especially more women in this field. We have so much to learn from each other, regardless of age or background.

The Spice Route - Asian Restaurant

The culinary icon ‘ Spice Route’ at Imperial, Delhi unveils an all-new menu celebrating Asian diversity.  Transcending continents and epochs, it now evolves from South of India and Thai favourites to Ethnic Asian, focusing on Malaysian, Indonesian and Vietnamese flavours.  Following the ancient trade route from East Asia through Java to India it allows to immerse one in a modern yet epicurean dining experience.

Micro farmed baby spinach

A creative curation of art, design, and culture, each dish, offers a choice of Vegetarian, Vegan, and Non-vegetarian delights. From Hand-folded Thai Spring Rolls, Flaky Duck Handbags and Crispy Jackfruit with a Velvety Vegetable Curry to Gindara Miso Cod and much more, the culinary artisans have crafted exclusive recipes that captivate the senses. 

Thai Mango Salad
Head Chef, Mustian Gadang at Spice Route, Imperial

Head Chef, Mustian Gadang weaves a story of rich culinary heritage with authentic and specially sourced ingredients (locally sourced as much possible) drawing inspiration from recipes and cuisines along the ancient spice route, incorporating the uniqueness and cooking techniques of ethnic Asian cuisine. The menu blends traditional with contemporary aspects for a sensorial flair.

Jatin Mallick, Chef and co-founder, Tres.

Just like our DNA, every human on the planet has the most unique taste buds; and, as subjective as it gets, getting a meal right every time is one of the hardest jobs in the world. However, rarely do we get to meet a chef who manages to steal praises from the most reluctant patrons. For a certified kitchen maestro, who still prefers to be called as a “‘curious and accidental chef”, a culinary exploration of Chef Jatin Mallick’s gastronomical creations is worth waiting in the line for. 

Serving the most unique food textures and delectable combinations on a platter, the chef and co-owner of Tres, epitomizes a lifelong dedication to culinary excellence, shaped by his father’s advice to excel in all endeavors. With over two decades of experience, he navigated premium culinary establishments in India and abroad, earning recognition for his adventurous approach to flavors and innovative cooking techniques. Commencing his culinary journey at age of 21 years at The Academy of Culinary Education, he swiftly rose to become the country’s youngest executive chef at 27, marked by stints with renowned chefs like Gordon Ramsay. Beginning his working experience as a Chef trainee with Taj Group of Hotels, he went on to working with other top hospitality brands like IHG and DLF and later in Europe for honing his skills. Post his European stint, he returned to his homeland and co-founded Tres with Chef Julia Carmen Desa in 2012, viewing the venture as a continuous learning process akin to raising a child. While his culinary expertise spans global cuisine, his particular fondness lies in Spanish, Indian, Coastal, Italian, and Pacific Rim flavors. 

Tres, a global contemporary cuisine restaurant at Lodhi Colony, New Delhi.

In an exclusive chat with The Luxe Café, Chef Jatin Mallick talks about the latest buzz in the food world and from the chef’s kitchen. Excerpts:

Congratulations on completing 10 years of Tres, please tell us some of the milestones achieved in the past decade. 

The name, “Tres,” symbolizes three, great food, great beverages and great ambience. Celebrating a decade of Tres is a gratifying journey in a fast-paced industry. The enduring support from the people of Delhi has been overwhelming. 

What inspired you to start your own business, and what challenges did you overcome?

The inspiration stemmed from the need to showcase culinary talent and the potential of local ingredients. Challenges included wearing multiple hats – chef, business owner, marketer – and navigating legal complexities in India.

 What drove you to become a chef, and what signature dishes have you mastered?

 The passion for food and instilled the love for good food and my father’s guidance on excellence in whatever profession I take fuelled my journey of being a chef. I’ve mastered techniques like cooking meat and respecting ingredients and creating sauces, rather than specific dishes.

“If I don’t enjoy eating it, I won’t serve it. Adding diverse textures and balancing flavors became a natural extension of creating dishes I personally relish.”

 How did you conceptualize the innovative amalgamation of textures and flavors in your dishes?

The concept evolved from a simple principle – if I don’t enjoy eating it, I won’t serve it. Adding diverse textures and balancing flavors became a natural extension of creating dishes I personally relish.

What are your favorite ingredients, where do you source them, and any exclusive dishes created?

Unique ingredients like Goan kukum, Nepalese Timur, and Uttarakhand’s white beans and Bhatt ki dal, Gahat, Kalari from J&K inspire me. These local elements contribute to dishes like grilled fish with Coorgi Kachampuli.

 Your take on sustainability in the food business and its impact on quality and pricing?

 Sustainability impacts pricing due to transportation costs, but sourcing locally ensures freshness and relatability. As chefs, we should innovate with local, seasonal ingredients, balancing quality and cost.

The best compliment received for your cooking and from whom?

Numerous compliments, but being considered for Michelin star was a great recognition that stands out.

 Your established success as a chef/restaurateur; what’s your next goal?

Scaling the brand higher and opening a new outpost. Providing platforms for emerging chefs to showcase their talent and contribute to the development of cooking culture in India by mentoring the younger generation.

 What are some of the latest food trends? When it comes to Global contemporary cuisine – what do you think is picking up in India?

 Loads of South American and regional Indian ingredients are picking up as contemporary global trends. While in India, people are going for wholesome flavourful dishes done in nutritious and sustainable manner with ingredients in focus.  

What’s coming up next from your kitchen for your patrons? A new menu or some brand new concept in the pipeline?

A vibrant new menu is in the works, introducing a fresh concept that will be revealed soon. Stay tuned for exciting culinary innovations!

 

Celeste by Cheval Blanc Paris

Celeste, a transparent bubble has alighted on the rooftop of Cheval Blanc Paris on the 10th floor.

Operational only till March 31, 2024, Céleste lets its guests reach for the stars.

Facing the constellations from beneath a crystalline vault, approximately thirty seats welcome guests into the comfort and coziness of a warm, discreet atmosphere: a bubble, suspended between the sky and the city.

Céleste will include some rare spirits carefully selected by the Cheval Blanc Paris’ sommeliers.

The Céleste menu will include some rare spirits carefully selected by the Cheval Blanc Paris’ sommeliers and will be accompanied by a selection of finger-food creations such as temakis and gunkans signed by Chef Takuya Watanabe.

Open daily from 6pm to 11:30pm, upon reservation only at Cheval Blanc Paris – 8 quai du Louvre, 75001 Paris

The Jehan Numa retreat, owned and managed by the descendants of the Bhopal royal family, sits next to Van Vihar National Park that explains its spectacular foliage.

The revelation began while driving up to the front porch. Not sure what I had in mind, but I certainly hadn’t pictured this. Greens so lush, and they came in so many shades, flowers abloom with slated beams of sunrays, everything seemed fresh, quiet, and serene. The car stops and we alight into the main lobby entrance, greeted warmly by a team of charming staff. “Welcome to the Jehan Numa Retreat” they say in unison.

The autumn of 2023, and we cousin sisters from across the world decided on a little ‘sis reunion’, much required for our ‘thick as thieves’ family, post the pandemic. The older sister knew exactly where we must escape to for some quality time, to unwind and with enough to explore – given restlessness runs in our DNA. Jehan Numa Retreat and Bhopal it is – was a clear text on the group. Bookings were made over a simple email and there we all were, a short flight from Delhi.

Seated in the spacious lobby while the staff smoothly checked us in, we soaked in the vibe of the space – and there is a distinct one. Warm and inviting, the design and décor is oh-so-earthy and seamlessly luxurious at the same time. Before we knew it, us five ladies were escorted along the outdoor pathway of slated roof with teasing views of the verdant gardens and farms, to our cottages. I couldn’t help but notice the rather foolish uncontrollable smile across our faces. The peace was clearly contagious.

Each cottage had an antique-style four-poster bed, a separate seating area with a convenient walk-in closet that connected to a beautiful ensuite bathroom.

The retreat’s architecture is a harmonious fusion of contemporary design and traditional aesthetics. The use of local materials and craftsmanship is evident in every nook and corner. The gardens teemed with abundant foliage all around, and vines delicately adorned the walls and roofs.

The aesthetically-done balcony with the sight of stunning greens.

We enter our cottages and were welcomed with a lovely welcome letter placed on the smart, wooden writing desk. We instinctively reached out to the handmade jeera cookies at the tea, coffee station and didn’t regret it – they were nostalgic and delicious! Spacious and elegantly decorated with furnishings and artwork that offers homage to the region’s rich cultural heritage, each cottage had an antique-style four-poster bed, a separate seating area with a convenient walk-in closet that connected to a beautiful ensuite bathroom. We also had an outdoor shower in case we decided to bathe while basking in abound nature! Breathtaking was the view when the curtains drew to our very own aesthetically-done balcony with the sight of stunning greens – we had found our morning tea venue for the next 2 days.

Dishes at Jehan Numa follow centuries-old recipes, those that were once served at royal dinners and banquets in the yesteryears, and some that were private for the royal family.

Our days were planned, so with a healthy and sumptuous bite at the gorgeous Greenhouse Bistro, the retreat’s organic farm to fork café, we were off to the UNESCO heritage site of Bhimbetka caves. These mesmerizing rock shelters still hold vivid, millennia-old paintings of hunting and wildlife scenes that speak volumes of the prehistoric era’s artistry and imagination. Back at the Retreat, dinner was a treat at ‘Under the Jamun Tree’ with authentic delicacies from Central India, along with dishes whose recipes came straight from Bhopal’s royal kitchens, and brilliantly whipped cocktails.

At this point, it is pertinent to mention that the Jehan Numa retreat is owned and managed by the descendants of the Bhopal royal family, and they do a splendid job of maintaining family’s tradition of timeless hospitality. The Bopali royals have been known to be impeccable hosts through their history.

The retreat sits next to Van Vihar National Park that explains the spectacular foliage. While we were offered cycles by the utterly polite and friendly staff, we opted for walks down the Park the next morning, chatting and admiring the beauty that surrounded us. We needed the walk, after all we had a lunch planned at Shahnama, Jehan Numa Palace. A meal of sarson wali machli, bhopali murg rizala and bhopali filfora among others, Shahnama is a fitting odé to Bhopal’s cuisine heritage. Interesting fact – some of these dishes follow centuries-old recipes, those that were once served at royal dinners and banquets in the yesteryears, and some that were private for the royal family.

Gorgeous Greenhouse Bistro, the retreat’s organic farm to fork café.

For those unaware of Bhopal’s intriguing history, the erstwhile state was ruled by the women of the ruling family, the Begums for over 100 years. They were known to be detailed administrators with keen interest in advancement of education, healthcare, and literature. They were also brilliant diplomats and carefully navigated their way through the colonial rule to serve their people. There’s so much and more to learn of Bhopal’s powerful story at the Jehan Numa Museum. Located at the Palace itself, the museum made for a great walk-around post the heavy lunch. We also managed a quick caffeine fix at the Royal Paddock, watching the horse trot about the tracks, and a visit to the Tribal Museum, admiring the heritage architecture and cleanliness of the city as we drove by.

Left with another day of quality time together, we decided to keep Sanchi Stupa for the next visit and spent our time lazily by the pool. With a few relaxing treatments at Nirvana spa, leisure walks around the property and the organic garden, and fresh cocktails especially curated upon request, it was already time for us to bid adieu to Bhopal and the precious retreat.