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.

Conrad Rangali Island, a twin-island resort in the South Ari Atoll, known to offer some of the most exceptional guest experiences with its awe-inspiring surroundings is yet again raising the bar for wellness and sustainability, revolutionizing the art of hospitality. 

The barefoot luxury resort brings you the most unique wellness stays and some remarkable sustainable initiatives that will make for a great year end vacation. 

A haven for wellness seekers 

The island resort offers immersive wellness experiences by blending ultra-unique facilities with natural marvels for holistic rejuvenation of mind, body and soul. 

There are spectacular Yoga pavilions overlooking the ocean and the meditation decks surrounded by lush tropical views to provide unique and wholesome wellness experience to the guests. 

The resort also houses state-of-the-art Ayurveda set up offering an array of special treatments like Shirodhara, Vedic Marma and much more. The wellness practitioners, resident at the resort, offers a guided holistic approach to well-being with Kundalini yoga, meditation techniques, energy therapy and transformative sessions that foster inner calm, emotional release, healing and beyond. 

One can be ready to embark on a self-care adventure at their 2 spa retreats. The over water spa at Rangali Island where the glass-floored treatment rooms provide entrancing views of the coral below and create a tranquil haven for tailored holistic offerings , and the Spa Retreat, off the Rangali-Finolhu Island where every aspect of guests’ health and well-being is addressed: from diet and body treatments to beauty. 

Mandhoo Restaurant

The resort also houses Mandhoo Restaurant, the Spa Retreat’s very own dining outlet, sitting on stilts of Indian ocean where the guests can enjoy  organic dishes inspired by characteristics of the five elements – air, earth, fire, water  and plants.  

Recommended must-do activities 

Enroll for a personal session with holistic healer Coco Maruno. 

Overwater spa treatment room

Indulge in a meal at Mandhoo restaurant, or a 3-chapter sunset ritual at the Overwater Spa.  

Sustainability as a way of life

Conrad Maldives has been one of the frontrunners in setting new benchmarks in acknowledging the importance of sustainability. The resort’s endeavors under their ‘Travel with Purpose’ program constitute a range of inspiring initiatives and many aspects of the resort’s operations foster a strong sense of responsibility towards the environment. For instance, with Conrad Maldives commitment to sustainable dining, one can enjoy wonderful cuisines prepared with fresh produce, sourced from the Hydroponics Garden located in Rangali – Finholu & Ranfinholu. 

 As a practice, resort also doesn’t promote single-use plastics. Basic amenities like shampoo and conditioners come in refillable dispensers, drinking water served in reusable glass bottles and the key cards are made of wood, instead of plastic.

There are other initiatives like Coral Regeneration Program that serves as a sanctuary for these vital underwater ecosystems, carefully nurturing and revitalizing them through innovative techniques. Their newly introduced Maldivian cultural village experience is a community-led program that demonstrates the resort’s unwavering dedication to honor the nation’s rich heritage. A visit to the village will offer a visual feast of traditional arts showcase the Maldives’ rich craft heritage and ancient traditions. Through an array of activities, exhibits, dining setups, and performances, it aims to nurture a deep appreciation for Maldivian culture while offering lasting souvenirs. 

Recommended Must-do activities – Enroll for the ‘Chef’s Garden’ experience, be a part of the boat building and coconut coir rope making workshop, or opt for the Swim with the Whale sharks experience.

Manta Air, Dhaalu Airport
Manta Air, Dhaalu Airport

Manta Air, Maldives’ leading airline, announces direct flights from India to the tropical paradise of Maldives.

In a move aimed at redefining air travel between India and the Maldives, the airline will operate direct flights from Bengaluru’s Kempegowda International Airport to the Maldives’ Dhaalu Airport, allowing visitors to avoid the hassles and additional expense of transiting through the main Velana International Airport at Male, and gaining direct access to many luxury resorts located in Dhaalu atoll.

Manta Air is the Maldives’ leading seaplane and domestic airline operator and prides itself on providing its passengers with a seamless travel experience and exceptional customer service. By flying directly to Dhaalu airport, customers going to resorts located in that Atoll are able to save on the usual transit time and additional transfer costs incurred when entering Maldives through the traditional Male’ airport route.  Manta Air will provide easy immigration processes exclusively for its guests at Dhaalu Airport, enabling quick transfers.  Dhaalu Atoll is host to some of the country’s best resorts, including Kandima Maldives, Niyama Private Islands, St. Regis Maldives, RIU, Baglioni, Angsana Velavaru, and Sun Siyam Iru Veli.

Flight schedules have been designed to allow guests to maximize their stay duration in the Maldives, with all flights arriving in the Maldives in the mornings and departing late in the evenings for India.

The flights are scheduled to commence in January 2024.

“With Manta Air’s expansion through a new direct flight route from India to the Maldives we anticipate a surge in travel interest and bookings from Indian tourists. This strategic move aims to enhance the guest experience and boost bookings for resorts in Dhaalu atoll, particularly Kandima, RIU Hotel, and Niyama Private Islands, which are all located in close proximity to the airport,” said  Ahmed Maumoon, deputy CEO, Manta Air. 

This strategic initiative signifies a major milestone for the homegrown Maldives’ airline and recognizes India as a pivotal source market for the Maldives. Manta Air, in collaboration with premium partner resorts, will curate combined exclusive packages for the respective properties that are conveniently connected to the Dhaalu Airport. These thoughtfully designed offers ensure end-to-end convenience for international travelers from India, resulting in significant savings on flight time and costs. With this initiative Manta Air aims to enhance the in-flight experience, streamline international travel processes, and eliminate the need for intermediary travel requirements or connecting domestic flights within the Maldives.

Nestled at the crossroads of Europe and Asia, the unique nation of Azerbaijan is a luxurious retreat for discerning travellers. Not only does it offer a rich cultural tapestry, and stunning landscapes, but it’s also a fantastic destination with a burgeoning luxury scene. For globetrotters who love opulence and prolific experiences, Azerbaijan offers a plethora of upscale accommodations and exclusive shopping destinations. Here is your handy guidebook for the best experiences that you must include in your itinerary to Azerbaijan.

In the lap of luxury：

JW Marriott Absheron Baku

JW Marriott Absheron Baku

Located in the heart of Baku, the JW Marriott Absheron Baku stands as the epitome of luxury. With its sleek design, panoramic views of the Caspian Sea, and world-class amenities, this hotel caters to the elite traveler’s every need. Indulge in the plush comfort of the rooms and savor exquisite cuisine at the on-site restaurants. A paragon of modern luxury, this five-star oasis offers panoramic views of the city and the Caspian Sea. Suites adorned in plush fabrics and contemporary art, coupled with personalized service, create an atmosphere of unrivaled sophistication for world-class travellers.

Sheki Palace Hotel

Sheki Palace Hotel

For a retreat in the picturesque town of Sheki, the Sheki Palace Hotel offers a regal experience. Venturing into the foothills of the Greater Caucasus, take a day to explore the historic town of Sheki. Nestled amidst the greenery, the Sheki Palace Hotel unveils itself as a hidden gem. With its regal charm and panoramic vistas, the hotel immerses travelers in an enchanting blend of Azerbaijani tradition and lavish comfort. Each room is a haven, adorned with the finest silks and adorned with intricate local craftsmanship. This boutique hotel combines modern comfort with Azerbaijani charm. Lavish rooms, a spa, and fine dining contribute to an unforgettable stay.

Four Seasons Hotel Baku

Four Seasons Hotel Baku

Overlooking the waterfront in Baku’s historic Old City, the Four Seasons Hotel, the iconic hotel stands as a sentinel of luxury. The skyline beckons through floor-to-ceiling windows, revealing a city that intertwines history and modernity. The rooftop pool becomes a private oasis, and the opulent suites reflect the city’s juxtaposition of ancient charm and contemporary allure. Elegant rooms, personalized service, and breathtaking views of the city make this hotel a haven for the discerning traveller. Enjoy a rooftop pool, spa treatments, and exceptional dining options during your stay here.

Chenot Palace Gabala

Chenot Palace Gabala

A global award-winning wellness retreat in an idyllic setting of Azerbaijan’s great Caucasian Forest overlooking the peaceful Nohur Lake. This picturesque getaway is perfectly designed for discerning wellness seekers, offering incredible natural beauty, and a unique combination of serenity and energy. A wide range of 72 well-appointed rooms and suites, plus 3 spacious villas with private spas, provide a perfect sanctuary in harmony with nature at Chenot Palace Gabala. Spread across 6,000 sqm, its medical centre has state-of-the-art equipment with the most advanced diagnostic techniques, and medical and spa procedures. Expert medical professionals provide each guest with personalized itineraries that enhance individual wellness.

Shopper’s paradise:

Nizami Street: The famous Nizami Street in Baku is the ultimate destination for luxury shopping. Lined with high-end boutiques and designer stores, this bustling avenue offers everything from international fashion brands to exquisite Azerbaijani craftsmanship. Indulge in a shopping spree amidst the vibrant atmosphere and find the perfect blend of tradition and modernity.

Ganjlik Mall: If you are looking for global brands, Ganjlik Mall in Baku is a mecca for luxury shopping, featuring international designer brands and upscale boutiques. With its chic ambiance and diverse retail options, it caters to the tastes of the sophisticated shopper.

Park Boulevard: Situated along the Caspian Sea, Park Boulevard offers a unique shopping experience. High-end fashion, jewelry, and lifestyle brands find a home in this modern shopping complex, providing a picturesque backdrop for your retail indulgence.

Embark on a journey through the city’s top-tier destinations, and experience the harmonious blend of culture, comfort, and sophistication in Azerbaijan. With opulent accommodations and exclusive shopping destinations, a journey through this enchanting country promises an unforgettable experience for the discerning explorer.

Rammed earth wall by Dustudio

When sustainability and responsible-living is the order of the day, we speak to some eco-warriors in the field of architecture, who have been following the practice of ethical building, to lead by example. Consciously using organic materials, recycling and repurposing old knick-knacks, and steering clear of nasties, they create masterpieces that are not just stunning to look at—and uber-functional—but also bolster the environment. Here’s a little about their journeys and their work.

Darshini Shah

Interior Architect and Stylist

Darshini Shah

“I strongly believe in restoration, and in creating something new from the old, by giving it another form and structure. It’s very important for me to be sustainable, ethical, and environmentally-responsible, both professionally and personally. Its’a a great way to re-connect with your past, while reducing carbon footprint on Earth. I do this through small acts, little changes, including recycling old vintage stuff as much as possible.

The Aesthetic

My ideals are simple, clutter free and spells understated luxury, timelessness, functionality, authenticity, and a warm, soothing aesthetic. I play around with layering a lot, allowing certain key elements to shine through while muting others, allowing different elements to merge with each other. The use of natural wood and mixing bright vibrant colours with balanced neutrals often take centre-stage in my work. The projects that I take, especially homes, should look comfortable and feel lived-in.

Saif and Kareena’s home project done by Darshini Shah where the architect has tried to incorporate sustainability in everything possible.

I like to source from everywhere—from quaint lanes and old bazaars, to luxury stores and boutiques across the world. I’ve even found places that still sell items belonging to the pre-Independence era! So, you’ll find my projects boasting 2-3 such vital, unique elements. And I make sure I use eco-conscious components—like natural dyes, organic or recycled/upcycled existing materials. For film director Imtiaz Ali’s office that we worked on, we called for cow dung and husk from Jodhpur, to do the wall plaster in an enclosed balcony area.  

Darshini uses eco-conscious components—like natural dyes, organic or recycled/upcycled existing materials in her project.

The Inspiration

India has been my biggest inspiration. Go to any village or town, and you’ll discover craftsmen creating distinctive art-forms, from cane, jute, tree barks, mud, et al. I try to incorporate all that as well, to blend the traditional with the modern. Using motifs such as paisleys, lotuses, elephants, with contemporary patterns; using block printing, handloom weaving, or metal work; using Indian textiles like silk, Ikat, or handwoven fabrics.

I also draw inspiration from the bazaars, bylanes, and vintage homes I visit. And from life, nature, everything that surrounds me. 

The architect draws her inspiration from life, nature and everything that surrounds her.

A Good Way to Begin

  • Use of natural resources like wood, eco-friendly fabrics like organic cotton, bamboo, hemp, and Tencel, biophilic designs and geometric patterns can add a unique character to spaces, while promoting environmental responsibility. 
  • Refurbishing old furniture or architectural elements, and incorporating recycled and repurposed materials in design also highlights innovation and resourcefulness, making each piece/space more interesting and one-of-a-kind. A bark of tree fallen off during incessant rains can be converted into a beautiful table, or your grandparents old chandelier can be given a new lease of life by infusing contemporary elements to it. The possibilities are endless.

Sridevi Changali

Conservation Architect and Co-Founder, Masons Ink

Sridevi Changali

“Sustainability is a key component of everything the team and I do, and every decision we make for a project. We adopt a holistic approach, which means that we do not limit ourselves to just the material or strategies. The principles of sustainability start at the conception—from where the building should be placed, to the carbon impact each material has on the environment, the energy spent during the lifetime of the building, and finally, to what happens to the materials at the end of life of the building. One other aspect that is often overlooked when talking about sustainability is people. A responsibly-built structure often leaves a positive impact on the communities surrounding it by creating livelihoods.

Raa Maram, a farmhouse by Sridevi

Firsts are always the fondest. Our first building which checked off most of the boxes when it comes to sustainability was a farmhouse in Manchi, Tamil Nadu. It was set in a large organic farm spanning 25 acres. 

The main challenge we faced was the remoteness of the site, but that actually came as a blessing in disguise. It forced us to look at all the resources we could take advantage of within site itself. So the mud from under our feet became the walls, and stone quarried were used for foundations and feature walls. 

We ended up procuring a majority of material from the site, and repurposed other stuff like wood to suit our needs. The team of artisans were also from a village close by. Another beautiful outcome from this project was the relationship we developed with the mason. We were successful in convincing him that natural building is the way to go, and he has been working on various projects with us since.

A private living by Sridevi.

The Obstacles

The initial days were challenging. Although techniques like rammed earth, compressed stabilised earth bricks, vaults etc are tried and tested, the adoptability of this from the clients was fairly low. However, the scenario has changed now, and for the better. More people are opting to build responsibly and sensitively. Also, with our current portfolio of work, it is much easier to convince people to build in a manner that sits lightly on the planet.

A Hobbit house by Sridevi.

Why Take This Path

In my experience, I have invariably noticed that a building performs better if the decisions that have been taken are kind to the environment. What you give is what you will get.

What’s important is to start the sustainability journey in any shape or form. A lot of people give up thinking it’s too hard or they aren’t going to be able to give it a 100%. But what’s important is to remember the power in numbers—it’s better that a billion people take up a sustainable lifestyle imperfectly than just one person doing it perfectly.”

Dharmesh  Vikramsinh Jadeja 

Architect, and Founder, Dustudio

Dharmesh Vikramsinh Jadeja

“We’ve crossed that threshold of whether we have a choice of doing something without being conscious of its impact on the environment.  It is our fundamental responsibility to the coming generations that we leave this world a little better than we have inherited. A responsible, ethical and rooted lifestyle should become part of our being—like it was in ancient times—where we are not separate from anything in nature.

Dharmesh works a lot with earth, terracotta, non-industrial, and recyclable elements for all the projects ranging ranging from architecture and interiors, to product design, conservation and much more.

The Aesthetic

Our work is, primarily, a simple, humble approach to architecture that is rooted in its context, is aesthetically minimal and pleasing, crafted with care, with respect to artisanal skills. We work a lot with earth, terracotta, non-industrial, and recyclable elements, for all our projects, ranging from architecture and interiors, to product design, conservation and much more. Ours is a research-based practice, rooted in Indian wisdom.

A residence by Dustudio.

The Inspiration

I guess my early love for the Earth, stone, all things natural, and the humble Indian architecture began from Dhrafa, my native village, and Porbandar, where I grew up. The latter is all built in stone and lime, and boasts some of the most unique architectural monuments, constructed with from local materials. That has always inspired me, throughout my journey. I continue on that path regardless of the trends, which keep changing. Our anchor is aesthetics of sustainability—where your work is rooted in its context, aspiring a higher consciousness, both within and without.

Nature is the biggest inspiration to me. That said, being a calligrapher, and as someone who is relatively content in life, there is inspiration all around me. From a simple flower to the sky, the sound of the rain, a drop of ink, to the melody of a bird—everything inspires me. 

My Tips:

  • Explore the gems in the area you belong to, whether it’s a village, a small town, a neighbourhood. Every cluster has its own unique language of building, lifestyle, aesthetics and expression. One needs to only dig a bit deeper. 
  • Also, our country is home to some great artisanal skills. One can begin by either visiting these artisans. Or by simply learning to think out of the box: ask yourself, ‘how can I do a particular wall or floor differently, without industrial materials?’. You will find something unique, right under your nose. Like I discovered a whole new side to my town’s architecture after looking at Laurie Baker’s work. 
Atmosphere Core unveils an aggressive plan of 25 in 2025 for India.

Atmosphere Core, a Maldivian hospitality company, unveils India entry plans with 8 new hotels and resorts by 2025. ,

Following a successful journey in the Maldives, of launching 3 brands and 8 resorts within 10 years, Atmosphere Core unveiled an aggressive plan of 25 in 2025 for India. Making headway with the announcement of 8 remarkable hotels and resorts within two brands:

  1. OZEN MANSION KOLKATA
  2. OZEN PRIVADO GOA
  3. OZEN NANDI HILLS BANGALORE
  4. SADAR MANZIL HERITAGE BY ATMOSPHERE BHOPAL
  5. STILLWOOD RETREAT A SIGNATURE ATMOSPHERE COORG
  6. VARSĀ ELEMENTS OF NATURE BY ATMOSPHERE KANNUR
  7. ATMOSPHERE BHUBANESWAR
  8. ATMOSPHERE LAKE VIEW KOLKATA

 

“These properties embody Atmosphere Core’s commitment to creative storytelling and curating exceptional guest experiences,” said  Salil Panigrahi, managing director of Atmosphere Core. “Our commitment to organic growth, sustainable development, and distinctive brand experiences has transformed the Maldives, and we are thrilled to bring this transformation to India,” he added.