AccorHotels recently launched its 50th property in India, the 189-room ibis Kolkata Rajarhat. At the occasion, we got in touch with Mizan Uddin, the hotel manager, who spoke of its uniqueness and plan for the year.
What makes ibis Kolkata Rajarhat unique?
ibis, in India and across the globe, is renowned as a young, trendy, and cool brand. It promises modernity, comfort, and service at the best price, to the people of Kolkata and those travelling to the City of Joy. Featuring 189 well-designed rooms, ibis Kolkata Rajarhat is strategically located near the new IT sector and residential hub – Rajarhat Smart City – and it is just about 20 minutes away from the airport. The hotel features have also been revamped. The all-day dining restaurant ‘Spice It’ offers the unique opportunity to explore Indian regional and international cuisines inspired by homestyle meals and street food.
Kolkata now also has a MiCE space close to about 2500 sqft, divided into three well-equipped and state-of-the-art meeting rooms that can accommodate up to 250 people, along with a lawn that can host various activities, events, and social gatherings. ibis Kolkata Rajarhat will act as an archetype for all the future ibis in India. It provides a young look while also reflecting the local flavour and provides an ethnic feel to the hotel’s exterior design. The façade, too, breaks away from the usual, giving it a very peppy and attractive look. ibis Kolkata Rajarhat is green and eco-friendly, and has been built using sustainable materials.
What are the sustainable practices that the hotel will follow?
If you’re talking about the entire construction space, we’ve used the best of sustainable materials and practices to ensure that we remain committed to the environment. If you talk about the rooms, we’ve used aerators to ensure that the usage of water is controlled. In terms of F&B, we’ve done away with coal and now use gas-based tandoors. These are some of the ways in which we are trying to reduce fossil consumption.
Diese Geschichte stammt aus der February 2019 - March 2019-Ausgabe von Hospitality Talk.
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Diese Geschichte stammt aus der February 2019 - March 2019-Ausgabe von Hospitality Talk.
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