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Priya Paul talks about the great thing about The Park’s previous twenty years, and the promise of the long run

Priya Paul talks about the great thing about The Park’s previous twenty years, and the promise of the long run

“Twenty years is a major milestone. We’ve seen ups and downs, cyclones and a pandemic. The Park, Chennai, has weathered the previous couple of years very properly,” says Priya Paul, chairperson of Apeejay Surrendra Park Inns, over a name from Kolkata.

With The Park Chennai turning 20 on Could 15, Paul remembers how they purchased it as a shell resort in 1999 and used the 230-room property to showcase what they meant by a boutique resort. “We used artwork, design and music to outline ourselves,” she says.

Considered one of her first briefs to the design workforce was to commemorate the historical past of the place — the erstwhile Gemini Studio — in a recent method. “We wished to make it a enjoyable and vibrant place. A resort that retains on innovating and shocking prospects,” she provides. Curiously, of all The Park Inns, that is the one the place she has stayed for fairly a while. “My husband is from Chennai,” she says.

Amongst her favourites right here is The Leather-based Bar. A lot earlier than Aqua grew to become what it’s immediately, Paul says she used to go as much as the rooftop, benefit from the breeze and he or she knew then that this house needed to develop into Aqua.

Paul is now wanting ahead to the birthday bash which The Park has after all deliberate in its typical vogue. Spanning 5 days, the celebrations embrace music, DJs, a pool get together, procuring, meals, and health even. She is nonetheless most enthusiastic about their The Fireplace Fly Supper on Could 13.

Think about watching an episode on bioluminescense on NatGeo: Besides, it’s on a dinner desk. This can be a eating expertise the place the meals, flavour and texture are steered by mild. “Like a glow in the dead of night mild. It’s impressed by fireflies within the forest, because the idea is extra like gratitude to the planet,” says Rajesh Radhakrishnan, normal supervisor. The eating house can be darkish and all the pieces proper from the meals to drinks can have an orange, inexperienced or blue glow.

Chef Ashutosh Nerlekar, Kiron Kumar (director – Meals and Beverage) and workforce have been engaged on this idea and the five-course menu for 3 months now. They put in quite a lot of analysis to determine what meals and drinks work on this setting. “For instance, tonic water actually glows in this type of mild,” explains Radhakrishnan. With the diner not having the ability to see the precise color of the meals, it will likely be attention-grabbing to notice if it modifications the notion of what they’re consuming.

Radhakrishnan, who has been with The Park Chennai proper from its inception in 2002, first as a sous chef, then govt chef and now the overall supervisor, has seen quite a few such modern eating experiences on the resort over the past twenty years. “Proper from beginning off with sq. plates and dealing with the late chef Antonio Carluccio right here, to an ‘below the desk’ dinner, essentially the most thrilling a part of my life has been with The Park,” he smiles.

Plans are afoot to launch a brand new restaurant. A undertaking, delayed by COVID-19, however sure to occur within the subsequent two years. Until then, says Paul, “It’s a shock.”


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