THREESIXTYTHREE° & THE BAR
The name: Means to give more than a 360° experience. There is already a Threesixty° in The Oberoi, New Delhi, and Threesixtyone° in Gurgaon. They skipped Threesixtytwo° and went straight to Threesixtythree° because “this was two notches higher”.
Where: The Oberoi Grand (where La Terrasse and Chowinghee Bar used to be).
Open: The all-day dining restaurant is open from 6.30am to midnight. The Bar is open from 11am to midnight.
Meal for two: Around Rs 3,000-Rs 3,500 plus taxes without drinks.
HEAR IT FROM THE HOTEL’S GENERAL MANAGER
Varun Chhibber:
Has Threesixtythree° lived up to your perception?
We believe it’s one of the best restaurants we have ever created. The architecture, design, the amount of natural light, the poolside view, the art archives, introduction of a truly international bartender and a phenomenal sushi chef, having (executive chef) Saurav Banerjee go across the world… all of this has been achieved in seven months (La Terrasse and Chowringhee Bar closed in May 2016). We also have a brand new team. Anything and everything you touch and feel is brand new. There is no La Terrasse; La Terrasse is now a legend.
If you had to explain the design concept of Threesixtythree° in two lines…
Threesixtythree° is an extremely modern restaurant married beautifully to a Victorian building. On one side, you see abstract asymmetrical floating brass mobiles but you are also accompanied by period art.
What kind of investment has gone in?
Without sharing a number, it’s a substantial investment. The biggest investment is the chairman’s personal interest. Whatever you see is Mr (PRS or rather Biki) Oberoi’s vision. He was very active on the project, in reviews, in feedback… when we were building it, he was here at the construction site in a hard hat. Threesixtythree° is truly Mr Oberoi’s style.
What’s been the biggest challenge?
Impatience. That it will take one more day, one more week and one more month and how can I bring it to life faster!
What are some of your favourites from the many menu trials?
The healthy ones like the Chilean Sea Bass. I’m personally also a big fan of the sushi so there was a personal happiness quotient that went up when we got chef Raul to come here!
Is the Ice Cream Sandwich still available?
Yes! The Ice Cream Sandwich, Lobster Thermidor, Prawn Cocktail, Baked Alaska, Smoked Hilsa and the other Grand classics will be available with pride even if they don’t feature on the menu.
How will the restaurant compete with the new five-star properties in town that offer competitive F&B pricing?
The pricing here will not be prohibitive; it will be fair. Whilst we are aware of competition, we like to work independent of it. This place is not for a select few of Calcutta — it is a tribute to Calcutta. So we want as many people to come and relive their childhood memories and make new ones. If anything, the pricing will surprise Calcutta.
Surprise us!
Our lunch buffet from Monday to Saturday, which we believe is a spectacle, is priced at Rs 1,450 plus taxes. Sunday brunch will be a different ball game.
What’s your take on the room inventory in the city increasing?
The city does not have the demand for inventory like this. This excites me much because I think only the best will survive. It may have the demand for 20 days out of 365 but a hotel must have 60-70 per cent occupancy at a reasonable rate for it to be profitable. And I doubt that some hotels can achieve that in the city… I’m certain they cannot.
What next at The Oberoi Grand?
To bring Baan Thai back to being Baan Thai. Our immediate aim is to refresh the restaurant with a brand new menu and make it what it originally was — a typical Thai home.
Every car that drives past The Oberoi Grand can see the new coat of paint… is something in the ‘wings’?
(Laughs) The Chowringhee Wing (which currently houses 50 suites) will be operational. The question is not ‘if’, the question is only ‘when’. And I think that ‘when’ is not too far because this hotel has been on steroids!
Text: Karo Christine Kumar
Pictures: B. Halder
