My Top 5 Hotels

For my work I get to travel a lot and whilst the horror of Mumbai airport at 5am is not something I'd wish upon my worst enemy, there are some wonderful perks to the job. I have been lucky enough to stay in some of the worlds best hotels and experience incredible hospitality.

Everyone loves a list so here's a completely pointless, utterly indulgent list of my favourite hotels.

1. The Lake Palace, Udaipur, India

There are hotels, great hotels and then there are the former royal palaces of Rajasthan. Of the holy trinity (The Lake Palace, Rambagh Palace and Umaid Bhawan), The Lake Palace is without a doubt the saffron tinted jewel in the dessert states crown.

Sitting in the middle of Lake Pichola The Lake Palace is like no other hotel I've ever experienced. The adventure begins at the beautiful tree covered lobby followed by a charming boat ride with views of the colossal city palace. Check in happens without you realising it and the service is personal, genuine and never intrusive.

Rooms are tiny, quaint and utterly enchanting and if you're relaxing in the pool enjoying the view of the ancient city of Udaipur as a dragon lofts its mighty wings over the nearby hills, you wouldn't really bat an eyelid.

2. Mara Serena Safari Lodge, Masai Mara, Kenya

Africa is an amazing place and the Masai Mara is a brightly shining jewel in its bedazzling crown. Perched on top of the only hill in sight at the centre of Kenya's iconic national park is the Mara Serena Safari Lodge.

The views from almost all parts of the hotel are breathtaking by anyone's point of reference with herds of elephants, giraffe, wilder beast and buffalo roaming the savanna below.

The rooms are distinctly African themed, the food is wonderful, especially breakfast next to a mud pool full of hippo's and the service is warm and friendly after a long day shooting the big 5 through the lens of a DSLR.

If you haven't been on an African safari yet, WHAT ARE YOU WAITING FOR?

3. Marriott Hotel, Pune, India

In complete contrast to the historical elegance of The Lake Palace, the Marriott Hotel in Pune, India is the best example of a modern Indian hotel I have stayed in so far.

The rooms are large, luxurious (except for the bath tub), well equipped and the Marriott beds rival the Westin ones for the 'So Comfy I Slept Through My Alarm' award.

Where this hotel really excels tho is in its bar and restaurant offering. I don't think I've enjoyed dining more in any hotel in India from the sprawling, fresh breakfast buffet to kick start your morning to the exquisite vegetarian restaurant offering delicious fare from Rajasthan. If Italian food is your thing then Alto-Vino will not disappoint and Bar 101 hidden away in the back is a whisky lovers paradise with its extensive collection and gentleman's club interior.

On top of the hotel is Paasha, a spectacular roof top bar/restaurant with sweeping views of Pune, especially from the toilets. The cocktails are the best in the city, the food is divine and you'll be rubbing shoulders with some of Pune's best people. A new addition to the hotel can be found in the basement. Mi A Mi is India's most modern nightclub, sprawling over 15,000sqft it pays tribute to legendary clubs such as Bangkok's Bed Supper Club and London's Fabric.

4. Rambagh Palace, Jaipur, India

Staying at the second tick on the bucket list of the three Rajasthan palaces is to step back in time to the land of the maharaja's and maharani's. 

Set in sprawling grounds filled with over 100 peacocks, occasional elephants playing polo on the lawn and 

To say the standard rooms are spacious would be an understatement of Raj sized proportion featuring no less than a bedroom, lounge, dressing room and bathroom. The dining experiences are fit for a king and to eat breakfast on the lawn as the peacocks strut their stuff and a horse drawn carriage trots past giving guests a personalised tour of the property is a special way to start the day.

Almost forgot to mention the indoor pool, which is without a doubt, the most beautiful pool with a roof that I have yet to dip my toe into.

5. W Resort & Hotel, Koh Samui

Staying at the W Resort & Hotel in Koh Samui, Thailand was a rare occasion that I wasn't staying on a work assignment but this time my wonderful girlfriend drew my name out of a lucky draw (it wasn't fixed, I think). The prize, 3 nights at this very trendy resort.

One night at Hakkasan

Last night, whilst waiting for the engaging Alain Coumont, owner of Le Pain Quotidien, I got to pull a stool at the bar with Andrea and sample some of their cocktails and chat with the bartenders for the first time. 

Kishor Bajaj and his team have been putting considerable effort recently into their bars including bringing talented expat bartender Nicci Stringfellow to India to raise the bar of the groups restaurants.

The back bar is the same as you'll find in Hakkasan's around the world. The large liquor selection featuring boutique brands only available at a couple of bars in the country is arranged in the signature WaVe form and there are some stand out selections no matter what spirit is your poison.

GEORGIA JULEP

Respect for the big glass cabinet showing off the connoisseurs collection featuring some very special malts such as a 25yo Rosebank and a 1954 Cask Strength Talisker. You won't find these rare beauties anywhere else in the country.

A quick scan of the cocktail list reveals a collection of Asian inspired flavours obviously chosen to match the food that earned the London restaurant its Michelin star. If you love lemongrass, litchie (lychee to those outside India) and kumquats then this is the bar for you.

Andrea settled for the Plum Sour with Johnnie Walker Black Label, Japanese plum wine, lemon juice, sugar syrup and egg white whilst I went for the Georgia Julep, a tribute to the origins of the Mint Julep, with Jim Beam Black Label, peach liqueur, mint and a bucketful of crushed ice.

PLUM SOUR

Whilst the presentation was up to the mark, sadly the bartenders technique and the basic recipes handed down from London were not. The drinks were overly sweet and my julep had a faint note of cut grass caused by the bartender beating down on the delicate leaves of mint like a Canadian goes at a baby seal.

Unfortunately Hakkasan has slightly missed the mark with the cocktails. Their rigorous attention to maintaining the corporate standards that the London original has set tells me that the concept has a whole needs reworking. These aren't bad cocktails, they just aren't as exciting or delicious as I'd expect from such a highly respected restaurant.

World Class India The Cocktails - Part 3

Ketel-Roz-Ka-One

by Tenzin Lhagoe

Photo by Kunal Kampani

Glass Old Fashioned

Method Shake all ingredients with cubed ice and strain into a glass filled with crushed ice

Ingredients
45ml Ketel One vodka
12 Fresh mint leaves
30ml Fresh Organic lime juice
30ml Homemade Cinnamon Syrup
60ml Fresh Pomegranate Juice  

SWY

by Ashok Kumar from Marriott, Hyderabad

Photo by Kunal Kampani

Glass Cocktail
Method Muddle fruit and ginger then shake all ingredients and double strain into a chilled glass
Ingredients 
45ml Ketel One vodka
15ml Grand Marnier
One cup of fresh pomegranate 
1 Kaffir lime leaf
3 small pieces of lemongrass
1 small piece of ginger 

World Class India - The Cocktails Part 2

Bacon Maria

by Dibyendu Chaki from Someplace Else, Park Hotel, Kolkata

 

 

Photo by Kunal Kampani

 

Glass Old Fashioned
Method Shake all ingredients with cubed ice and strain into a chilled glass
Ingredients
60ml Ketel One infused with Bacon Fat
15ml Sherry
15ml Pressed Lime Juice
60ml Assorted Vegetable Juice (Tomato, Carrot, Ginger, Celery)
Rim
Balsamic Reduction with Homemade Celery Salt


Love Triangle
by Dibyendu Chaki from Someplace Else, Park Hotel, Kolkata

Photo by Kunal Kampani

Glass Terracotta jar
Method Shake all ingredients with cubed ice and strain into the chilled terracotta jar
Indredients
50ml Ketel One vodka
10ml Absinthe
10ml Lagavulin 16
7.5ml Homemade 'Gulkand'
1 Barspoon 'Chaman Bahar' Infused Fennel
15ml Freshly pressed lime juice
 

World Class India - The Cocktails Part 1

I have some good days at work and some great days at work. Hosting the Diageo Reserve World Class India Finals for the 2nd time was one of the greatest days. Over the next few posts I'll be posting cocktails by some of the finalists and prove that India is well and truly World Class!

Sequel Eighteen 42 

by Devender Seghal from Ellipsis Mumbai

Glass Highball
Method Dry shake, add ice, get someone else to shake until their arms fall off. Strain into a chilled glass and top with soda
Indgredients
45ml Tanqueray No.TEN
20ml St. Germain Elderflower Liqueur
30ml Heavy cream flavoured with homemade vanilla syrup
3 Drops Orange Blossom Water
1 Egg white
30ml Freshly squeezed lemon & lime juice (50:50 mix)
Splash of soda water

Golden Age

by Devender Seghal from Ellipsis

Glass Old Fashioned

Method Stir all ingredients with cubed ice and strain into a glass filled with fresh ice

Ingredients

50ml Johnnie Walker Gold Label Reserve

15ml Taylors 10yo Port

7.5ml Drambuie

1 Barspoon Homemade Spice syrup

2 Dashes The Bitter Truth Aromatic Bitters