Having worked for six years in the beginning of your career at Taj Bengal, you joined as general manager in 2015. It was kind of a homecoming for you. How has the journey been?

It was very nostalgic for me when I joined as the hotel’s GM. Having started my career here, it will always have a special place in my heart. So this wasn’t just another posting. I felt I had a lot to do. So I never rested. I worked on making this hotel shine, keeping the hotel energised, buzzing and adding to its value.

What were your major targets when you joined?

First, I wanted to energise the fantastic team that worked here to their fullest capacity. The hotel was 27 years old when I came in; it needed renovation. So I pushed for renovation. Third, as a company strategy of the Taj, we were paying a lot of attention to staff areas, to uplift and upgrade them. We worked on the staff cafeteria, staff locker rooms, we built a 24x7 staff gym and restrooms — everything was upgraded to the next level. In terms of revenue, delivery and positioning ourselves in the international market, my target has been to take Taj Bengal out of India, across the globe. Some baby steps have already been taken... it’s a journey, I am happy to have initiated that.

One of the biggest changes in the hotel, since you joined, is Hub becoming Cal 27.

I have actually seen all the three avatars of this place. When I was here in the beginning of my career, it used to be called Esplanade. It had a different look and feel. Then it became Hub. When I came in as the general manager, I did feel that the place had lived its time. It was looking a bit tired. That’s when we created Cal 27. We added more seats — a big win from the business perspective. We have been able to incorporate a lot of sunshine and outside light into the room. We wanted to bring the Calcutta glory from its colonial era — the marble floor, khorkhori janala, old Calcutta railings, mosaic tiles... a lot of features reflective of old Calcutta. Yet, it’s a very modern restaurant with state-of-the-art furniture, a buffet that can compare with any modern hotel of the world. Our guests love the concept of having signature dishes from different Taj properties in one menu. I love the uniform — simple and minimalist, smart and chic. I am very proud of the way Cal 27 has been accepted by the people and am glad that I was involved in the opening of this restaurant.

How has Taj Bengal performed during your tenure?

Taj Bengal has actually moved step by step on an upward graph both in terms of occupancy and overall revenues, despite 54 rooms being down for renovation. We have done some fabulous banqueting events in the hotel and have been able to command a very high average room rate, even in the year of GST.

The milestones have been: complete renovation of 54 rooms; opening of Cal 27, the all-day dining; converting the lawn space into a covered 6,000sq ft banqueting area in summer; and beautification of the road divider in front of the hotel where we have installed two terracotta figurines made by artiste Shyamal Roy.

Since you joined, a lot of star hotels have come up in the city. Do you perceive this as a boost to the city’s F&B ecosystem?

The best thing is that every time a new hotel comes into the city, it means that the infrastructure of the city is developing, for facilitating more business, conferences, events to happen in the city. So it’s great news that more and more hotels are coming in. It is great news that Calcutta was the only city last year in India that had the maximum additional rooms added to its portfolio, which is an 18 per cent increase. So this increase is to be taken with a lot of positivity. 

Any trend that you have noticed in the industry?

New hotels are being built across the city. Most of the focus is on the newer side of the city, that is the Rajarhat side. Being a foodie city, there are a lot of experiments going on with food… and national and international F&B brands like Starbucks are coming into the city. There is positive competition.

Who are some of the closest friends you have made in the city in these years?

I have made many friends from all sections of the society — from bureaucrats to the art world, the film fraternity, the corporates, the business houses.... Calcutta has been the most welcoming city.

A standout memory in the hotel...

Pele’s arrival was one. When Shah Rukh Khan came, it turned out to be a fantastic event. Amitabh Bachchan came here for the Pink promotion. And, of course, the wedding of Shashwat Goenka has marked a very strong memory.

Another great moment was when Sridevi was here. She was again a lady of few words, and the team wanted to have a moment with her. She readily left everything aside and spent enough time to take a group picture.

What will you miss most about Calcutta?

Everything! I will miss the Calcutta biryani with the aloo in it, the people, the parties. I will miss my friends and the conversations laced with humour, I don’t know where else I would find that kind of adda.

Restaurants outside Taj Bengal you will miss...

6 Ballygunge Place, Shiraz, Bar-B-Q and all the street food, including the phuchka near Vardaan market.

What’s your family’s response to you moving to Delhi?

My wife Jennifer and the kids (Aura and Aurik) are moving to Canada for their education, which was planned much earlier. They are excited about my new role at a hotel like Taj Palace (Taj Diplomatic Enclave). My parents stay in Calcutta, and they have been very supportive. Now they have a new place to visit.

Who is taking over at Taj Bengal?

Manish Gupta, who is coming from Rambagh Palace, Jaipur. He will be coming here as area director of eastern region, and general manager of Taj Bengal.

And your handover note for him?

The hotel is poised for great success. I am very pleased to hand it over to him because he brings in a lot of experience from palaces, which will also take the hotel to the next level. Enjoy the beautiful ride of being in Calcutta, Manish, and you must try the Kakori Kebab and Dal Sonargaon when you step in.