India’s palatial hotels routinely top rankings of the world’s ultimate addresses. Kendall Hill checks into four of the subcontinent’s most distinctive lodgings.
Amanbagh, Rajasthan
This modern Mughal palace in a fertile valley about two hours’ drive northeast of Jaipur redefines accepted notions of serenity. The elegant symmetry of architect Ed Tuttle’s design, wrought in marble, sandstone and dozens of domes and set in idyllic grounds shaded by eucalypts and palms, immediately casts a spell. Guests are welcomed with a sung prayer to Vishnu that echoes around Amanbagh’s stone reception hall like a mantra. Staff tie blessings to guests’ wrists and offer infusions of fennel, basil and ginger from the organic garden.
The 37 suites are capacious pavilions split between bathrooms – each with baths carved from single chunks of Udaipur green marble – and supremely comfortable sleeping quarters. The effect of so much stone – pink Rajasthani and Makrana marble (as seen in the Taj Mahal), Dholpur sandstone, and Udaipur green – is timeless and sublime.
There are no televisions but also no shortage of entertainment. Perhaps lamplit dinners on a courtyard above the pool or in a silk-curtained chattri canopy set with a maharajah’s banquet of tandoor-roasted chicken with rice and dhal makhani. Join yoga classes, camel polo or evening aarti rituals; submit to spa sessions or arrange excursions to the abandoned city of Bhangarh, its sandstone temples and royal residences the inspiration for Tuttle’s design. And there’s wildlife spotting in Sariska Tiger Reserve, about 45 minutes’ drive away.
Amanbagh’s appeal lies in such “undiscovered experiences”, says general manager Karin van Zyl. “None of it is scripted for us. Every day is different because of what’s happening in the villages. We might have five Jeeps go out but all on different roads – to see weddings, funerals, the okra harvest, a baby goat being born.” Ajabgarh, Rajasthan, aman.com
هذه القصة مأخوذة من طبعة September 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.