Design and art have been a core part of your contribution at IHCL, how did that come about?
Art and design have always been something that I’ve cherished. It started at a nascent stage when I was in school, giving me an outlet to express my creative desires. I believe that working in a confined pattern and structure is relatively easy, but working with IHCL allowed me to experiment and operate outside of those rigid confines so I wanted to make the most of the opportunity. It’s the attention to little things that matter and how we do the same things differently. This was my motivation each time I picked a project at Taj.
When it comes to a profession like hospitality, art and design are an intrinsic part of our job. Every aspect of a food and beverage experience, whether it is the plating of food, the look of a cocktail, or setting of a table, all elements are naturally influenced by art and design. With a creative flourish, I’m able to positively contribute to different aspects of a guest experience.
What has been your contribution to the Paathya side of things during your stint?
Paathya is not just a corporate directive, it is woven in the very ethos of the way we conduct our business by promoting economic growth while maintaining social and environmental impact. It starts with an ethical approach to our financial governance creating a fair pricing structure for our products, transparency with all our stakeholders and fair business practices. To give a boost to the local artisan and promote the local culture, we added a line of hampers for our gifting series where we picked up Madurkathi baskets made by artisans from Bengal, the flowers that we used as centrepieces in the outlet are made of ceramic by a local artist promoting sustainability, the linen supply and the diyas for Diwali were procured from the cancer patients in Mumbai. These are just some examples.
It is not just limited to financial support. We also take our responsibility towards human capital very seriously and ensure that our workforce is diverse and includes specially-abled associates under the D&I programme.
Being such a young F&B director comes with its own set of challenges, what were they like?
Being a young F&B director definitely comes with its own set of challenges, whether it be the stewardship of a department with an average age of 43 years to managing guest expectations of a legacy hotel. But all said and done, I firmly believe that challenges are an inherent part of our lives and to have these at a young age is more of a privilege than a problem.
What would you say were your top contributions to the F&B at Taj Bengal?
Hampers are one of the overlooked business avenues in hotels. During the festive season this year we made over 102 per cent more than the previous year. Hand-painted boxes designed by me and ideated hamper ingredients that would suit the market created a perfect product market fit.
The Promenade Lounge — looking at its potential, we revamped it and added a new menu highlighting the local cuisine, promoting local artists by adding block-printed table mats, ceramic flower centrepieces instead of flowers, which was appreciated and led to a loyal customer base in Calcutta for the tea lounge. This outlet has started making over 320 per cent over the previous years.
Grill by the Pool reopened as the winter outlet near the pool which was closed for over three years, making the highest revenue in all the years. The menu was carefully designed, the setup and service design was well thought of, set menus paired with beverage for a candlelight dinner space attracted many. Built on the new database to strengthen our presence and attract the next generation of diners. By doing so we made over 40 per cent higher revenue.
I reworked on alfresco food and beverage offerings, an added space for sit-down dinners, The Patio, outdoor space for Chinoiserie were all included in the outdoor offerings.
What are some of the quintessential Calcutta and Bengal things that you incorporated in your experiments at Taj Bengal?
Calcutta fascinates me and I wanted to bring to the table what I felt and saw about the place, what people fondly remembered and mentioned to me in conversations. So I slowly started collecting the thoughts together, it started with reworking the menus and still keeping the classics going, the use of kansa in the service ware, adding a crockery line that depicts the English tea experience with an array of afternoon tea selections, incorporating a Bengali afternoon tea with an array of items like mochar chop, jhal muri, mishti doi and to add on to the chai experience the sugar-coated atta cookies, which reflected our childhood memories. A few plans in the pipeline to add to the quintessential Calcutta offerings will be the chai cart during breakfast and the tea cocktail menu at the bar, including carefully selected offerings of tea from Darjeeling.
Personally, how did the city and its food and flavours impact you?
The city has hugely impacted me, the City of Joy is unlike any other city in the world. So deeply rooted in its culture yet having a modern outlook. The food and flavours of the city are so famed but for me personally, it is a history lesson in itself — biryanis from the kitchens of nawabs to the advent of Tangra cuisine. From the quintessentially British origins of chops, cutlets and puddings to the humble jhal muri brought in by migrant workers. It is a city which loves its food and it is impossible to be dispassionate about the flavours of this city and you can definitely count me as one of its staunchest supporters now.
You’re moving on to a bigger role in Agra. How have you prepped for it?
The transition to a new role is always exciting and brings with it a new set of challenges. There are a lot of things that naturally prepare you for the next role, however, there are a few differences when it comes to moving into a general management role. The key difference is the change of perspective it needs and that is where the organisational support has been immense. There are internal programs within IHCL that groom you for this transitional phase of your career, ensuring that the switch is smooth and equips you with not just the technical know-how but also a support system that is required for these roles.
What are some of your key takeaways from your time in Calcutta and Taj Bengal?
Calcutta’s lifestyle is marked by a unique blend of tradition and modernity. The city’s vibrant street life, cultural festivals, and historical significance contribute to a rich and dynamic atmosphere. The slow-paced, laid-back lifestyle encourages people to engage in leisurely adda sessions and appreciate the city’s intellectual pursuits. Its diverse culinary scene, with a focus on street food, adds flavour to daily life. Navigating the chaotic yet charming streets, experiencing the warmth of the locals, and embracing the city’s cultural heritage are key takeaways of my time spent in Calcutta.
