SOURAV GHOSAL

Graduated from: Institute of Hotel Management, Bhubaneswar in 1995

First hotel to work at: Hyatt Regency Delhi (1995-1999)

Last posting at: Vivanta by Taj — President, Mumbai, as resident manager

Family: Wife Priscilla and eight-year-old son Aryan

Favourite food from the Buzz menu:I liked the Dhakai Kosha Mangsho, it’s very nice. I like the Chingri Malaikari a lot

Fave food street: Colaba Causeway in Mumbai 

You can take a Bengali out of Bengal but you cannot take Bengal out of a Bangali, is what Sourav Ghosal, the new general manager at The Gateway Hotel EM Bypass, believes. t2 caught up with the “mone-praane khaanti Bangali” for an adda about the hotel and his plans for the same.

What made you come to Calcutta?

I have been out of Calcutta for quite some time now. I left the city in 1995, but could never leave the Bengali out of me. Even when I was in Lusaka, Zambia, at the Taj Pamodzi Hotel, I was part of the initiative that brought Ramakrishna Mission to Lusaka. And we always have been hearing about the movements happening in Calcutta. Calcutta has been seeing a lot of national and international brands in the food market coming over and establishing themselves here. I think it’s the most interesting time to be in the city. It’s a beautiful opportunity for me to take this hotel forward to the next level. My predecessor (Devraj Singh) has done a splendid job establishing it as an entity which is competitive in the market. Now it is my turn to take this forward.

What has been the brief from Devraj?

Devraj has been very positive about the team and the loyalty of the guests who come to this hotel. And I see that everywhere. All our feedback from different platforms suggest that the team is really an asset to the hotel and that makes my life a lot easier. 

What is the best thing about this hotel, according to you? And what is the first thing that has the potential to be taken to the next level? 

Bengal cuisine is what our forte is. In fact, as a character, our hotel has a strong Bengal connect. If you look around the hotel, you will find images of Bengal all over, even in the rooms. Every morning and evening, we have a Baul singer and a Rabindrasangeet singer performing in the lobby, all days of the week. We offer begunis and jhalmuri in the lobby along with cutting chai in the evening to our guests. Local artisans get a platform to showcase their artwork in the hotel too.

Introducing diversity in Buzz is on the cards. There’s no harm in exploring new avenues in terms of culinary experience. We have recently introduced Burmese khow suey counters in our Sunday brunch. There will be some changes in the brunch experience soon. 

I think the pastry shop Deli has a huge potential. I am looking at establishing a tea culture here. Bengal’s tea is known across the world. So why not showcase that in an elaborate way? The Deli currently does pastries. Why not make some Bengali snacks as part of the offering as well? Let’s say a kati roll or a chop in the evening, that can be enjoyed with a cup of tea or coffee.

It’s a very complete hotel… there’s a gym upstairs, a pool on the rooftop… we are looking forward to having a spa in here. There are numerous things that can be done. It’s just taking a step forward from where my predecessors have left off. 

A lot of non-resident Bengalis come and stay with us because of the immense Bengal connect. They enjoy the Bengal vibes that they miss back home. Overall as a hotel, we are trying to put ourselves as an entity that has a very strong connection to Bengal. That’s the goal forward. 

You were in Mumbai before coming to Calcutta. How has been the shift as you have moved from a ‘generation hotel’ like Vivanta by Taj — President to a comparatively younger hotel?

President has been there in Mumbai since early 1970s. You have people whose fathers used to bring them there when they were kids, then they got married and are bringing their own kids to the hotel. Some of the most iconic restaurants of the Taj Group are in the President. The shift now will be interesting. I come from a very strong food and beverage background and I would like to establish this hotel as a strong food and beverage destination. We are looking for a scope of opening another fine dining restaurant. It gives me immense scope to establish something new, unlike being in a President, which has already made its mark over the years. 

Swirl, the bar, used to see a lot of music events as part of Swirl Indie Nights (SIN). Any plans to revive that?

I have actually started working with my team on that. I think Swirl has immense scope. I am looking at attracting a lot of youngsters to musical evenings on the weekends. We are currently doing comedy nights, which is giving us a good response. 

Of the many hotels you have worked in, which one is your fave? 

It’s very difficult to say. Any hotel you have been a part of, you leave a piece of you in that hotel. I have spent nine years in Burj Al Arab, practically grew up there. I met my wife there! All the hotels I have worked at have been so diverse. Each place has its own challenges and advantages. So every hotel is special in its own way. 

What’s the recent trend in the F&B industry?

What really strikes me is the way, over time, Indian cuisine has evolved. How our day-to-day grub, what we eat at home, has now made its way to the restaurant menu in a new avatar. It’s a very good time for Indian cuisine as it is getting reinvented globally. 

And what’s the trend in the hospitality industry in general? 

Technology, I think, has become an integral part of us. Everything has become convenient. What has become very imperative for a hotel is to provide that convenience to a guest. For that, the hotel has to constantly upgrade itself, according to the evolving technology. 

CELEBS YOU HAVE FOND MEMORIES OF... 

Roger Federer used to come to Burj Al Arab along with Mirka. He was very disciplined. Over the seven years that I have known him, I probably have seen him drinking a glass of champagne only once. Being Swiss, he enjoys European food. And the kind of life he lives doesn’t allow him to experiment much. He was never demanding. I still remember him liking orange and carrot juice a lot. A fabulous gem of a person he is. 

I had a chance to interact with Mr Bachchan (Amitabh Bachchan) when he was shooting for the film Boom in Dubai. I again got a chance to meet him when the movie Paa was being shot. He is very strict about his diet. I had asked him if there was any way I could make his stay comfortable, to which he responded, “Just feed me well”. Dhyarosh bhaja and phulka are his favourites. 

Usha Uthup is another person I really admire. What a personality! 

And it’s never complete without the mention of Mr Ratan Tata; it has always been a privilege and honour to meet him, a living example of humility. 

Sibendu Das
Pictures: Arnab Mondal