Category: Uncategorized

  • In Kasar Devi, Uttarakhand: A Luxury Boutique Hotel That Dissolves Into The Landscape

    Would you like a Shih Tzu puppy?” asked the affable young man working for Pawan Hans upon my arrival at Dehradun Airport — he was overwhelmed with a litter of five-week-old puppies. (Pawan Hans, a government-run helicopter service, operates flights to remote parts of India.)

    The offer was unusual, but since I already live with three dogs, I declined. Besides, my mind was more on the Kasar Devi Temple. I was reaching it by chopper to a band-aid-sized airport at Almora, the closest town. 

    Lifting from Dehradun, fields and forests unfurled beneath me, silver rivers wreathed through scattered villages. Hills rose and folded into deep green valleys, terraced with gold and dusty emerald shades of leaf cover. Near Almora, pines thickened, the air sharpened, snow-hatted mountains appeared like joinery between earth and sky.

    A dirt track led me to The Kumaon, a ten-bedroom luxury boutique hotel founded by Dr Vikrom Mathur, an eminent environmentalist with a doctorate from Oxford University; he helms Transitions Research, a cutting-edge think tank in North Goa. Mathur and his business partners commissioned Colombo-based Zowa Architects, the studio co-founded by Jineshi Samaraweera and Pradeep Kodikara, to create a property — also my home through my visit — that is a masterclass in sensitive, site-responsive architecture. 

    Special to The Kumaon is how its form dissolves into the landscape. Low-key luxe rooms with private terraces overlook layered natural courtyards, the creation palette chiefly locally sourced stone, bamboo — and poured concrete. Rooms and galleries effortlessly frame glorious views of Himalayan caps. Kodikara and Samaraweera ran with the baton of Sri Lanka modernism and pitched camp in the Himalayas to create a design language that is its own singular thing.

    On my evening walk, through oaks and myrtles, the terrain burned with a powerful, noble quality. A leopard had recently attacked a cow, which the villagers had buried where it was found. A few stones marked the gravesite; even at a site of loss, sacred air persisted. In the distance, rhododendrons bloomed — red, wild, and true — and a scent of lichen, rain-soaked earth, dry leaves; something timeless.

    ***

    Driving through narrow, circuitous roads to the temple, I passed stores stocked with local honey and nettle tea, boutiques that worked with women’s collectives to make woollen toys for children, and cafés with million-dollar views but ugly furniture, selling sad slices of apple crumble. A renaissance on the slopes brought in Russian and Israeli tourists by the truckload (quite literally — big groups rattling along in open trucks). 

    Dr Mathur accompanied me to Kasar Devi, telling me how he first came here as a child, enchanted by the small town of Almora and the decency of the locals, but mostly by the jungle further up, surrounding the ancient temples of Jageshwar. Here cedars stand in tall stillness, like monks absorbed in prayer; the hill fox urges cries of panic among ghostly-looking langurs. A Himalayan whistling thrush propels a song, a silvery question in the cold. The Kumaon had been his long-cherished dream — to create a refuge here for his children, and in doing so, he had created an elegant haven for other explorers as well.

  • Inside An Oman Factory Where The World’s Most Expensive Perfumes Are Made

    You can bet on its sillage in a room full of your Chanels and YSLs. The dark, sexy oud is complemented by the romance of frankincense and myrrh, and your nose readies itself for a full-fledged olfactory implosion as you enter the House of Amouage.

    A stone’s throw from the city of Muscat in Oman, the exterior drips gold. No, literally. A gilded gold-lined waterbody greets you as you step into the fragrant portals of the House.

    This is the perfumery where some of the world’s most expensive perfumes are made. By hand, with care, and boasting an attention to detail only Amouage can boast of.

    The brand hasn’t been around for too long. It was only in 1983 that the late Sultan Qaboos bin Said of Oman set out to realise a dream – of reviving Oman’s legendary perfume industry. But before we get to the present, a bit of the past.

    For centuries a few thousands of years ago, Oman enjoyed the rare status of being the central point of the frankincense trade route. This route ran from the Mediterranean in the west to China in the east. So, Oman was bang at the centre of it geographically and otherwise. The port city of Dhofar is home to some of the best frankincense in the world. In the dry wadis of Dhofar, it’s the the dryness that sends the prices of Dhofar frankincense shooting: any humidity, and you have sub-par quality.Inside An Oman Factory Where The World’s Most Expensive Perfumes Are Made

    You can bet on its sillage in a room full of your Chanels and YSLs. The dark, sexy oud is complemented by the romance of frankincense and myrrh, and your nose readies itself for a full-fledged olfactory implosion as you enter the House of Amouage.

    A stone’s throw from the city of Muscat in Oman, the exterior drips gold. No, literally. A gilded gold-lined waterbody greets you as you step into the fragrant portals of the House.

    This is the perfumery where some of the world’s most expensive perfumes are made. By hand, with care, and boasting an attention to detail only Amouage can boast of.

    Entering the House of Amouage in Seeb, Oman. Photo: Author

    The brand hasn’t been around for too long. It was only in 1983 that the late Sultan Qaboos bin Said of Oman set out to realise a dream – of reviving Oman’s legendary perfume industry. But before we get to the present, a bit of the past.

    For centuries a few thousands of years ago, Oman enjoyed the rare status of being the central point of the frankincense trade route. This route ran from the Mediterranean in the west to China in the east. So, Oman was bang at the centre of it geographically and otherwise. The port city of Dhofar is home to some of the best frankincense in the world. In the dry wadis of Dhofar, it’s the the dryness that sends the prices of Dhofar frankincense shooting: any humidity, and you have sub-par quality.

    Frankincense is harvested by hand, before it makes its way to perfumes. Photo: Instagram/Amouage

    This frankincense from Dhofar brought in trade might and money for Oman. The craft of perfume-making lay confined to the contours of the country for years, till Oman’s much revered and longest-serving Sultan, Sultan Qaboos bin Said, decided it was time to raise the curtains and take the scent of Oman to the world.

    He commissioned ‘The Gift of Kings’.

    The perfume was named ‘Amouage’, a symphony of the French word ‘amour’ for love, and Arabic for ‘wave’. And thus, with the ‘Wave of Emotion’, the world was awash in frankincense. It soon took note of the notes crafted in Muscat. Amouage shot to fame in exquisitely designed bottles; gold-dusted, Swarovski-studded.

    The bottles, or flacons, are works of art in themselves. The men’s perfumes take their inspiration from the Khanjar, the Omani dagger. The women’s lines have caps inspired by the dome of a mosque, with a Swarovski crystal on them.

    As you go higher in the price index, the bottles become veritable collectibles. The Zadora containers, the rarest Amouage bottles ever created, belong in museums. The price tag is in sync. At $150,000 each, these aren’t perfumes you pick up at your nearest duty-free. They are made to order and kept for eternity… gift fit for a king, indeed.

  • In Jim Corbett National Park, A Forest Retreat That Doesn’t Cost The Earth

    “There are so many things I’m taking back with me from here… things I want to apply in my own space. The way they conserve water, treat waste, do things with simplicity, and still keep it luxurious – it’s inspiring,” late actor Irrfan said, after his stay at Aahana Resort in 2014.

    He had returned to the resort on the fringes of Jim Corbett’s Bijrani zone a second time – drawn not just by the wilderness that brushes up against the cottages, but by something rarer: a kind of thoughtfulness that echoed his own sensitivity. 

    “This place is made with such understanding… it maintains the cycle of nature. That, to me, is real development,” he said, and then returned to the resort a third time two years later. This time, Irrfan planted a Kachnar tree – one that still stands tall, a quiet, green signature.Irrfan is gone. The tree still stands tall, and more than a decade since his visit, stepping into Aahana Resort today still feels like stepping into a philosophy. The air smells different – lemongrass and loam, not luxury perfume. There’s no steel-and-glass swagger. 

    Instead, there’s bamboo, banyan and the patient rhythm of a forest that hasn’t been pushed aside but gently invited in.

    We arrived at Aahana late afternoon. A koel called out. A sunbird zipped past. The city left our bodies slowly, making way for calmer, greener stuff.

    Aahana didn’t feel like it was “built”. It feels like it grew here.

    You won’t find oversized chandeliers or clinking lobby pianos. Instead, there’s a sense of quiet purpose: the kind that doesn’t beg for attention but rewards it. 

    The rooms here are dressed in warm woods, natural fabrics and quiet views. Private balconies open out to swaying bamboo and grazing deer, while interiors offer comforts that don’t come at the cost of the planet – chemical-free toiletries, toothpaste tablets, eco-friendly toothbrushes, glass bottles and not a single plastic wrapper in sight.The resort’s philosophy of “luxury meets responsibility” is evident everywhere. It is fully chemical-free – its landscaping, pest control and even farming are done entirely using organic methods.

    But what makes Aahana stand apart isn’t just what you see – it’s the system that runs it. Irrfan was fascinated – and so were we – by their water treatment design: wastewater is cleaned in natural root beds and reused after ten days.

    The staff (mostly locals, 90% of whom belong to the Kumaoni community) know the land like an old friend. They speak of plants like they have stories; not just species names.

    There are over 200 species of birds here and over five thousand plants.

    Walking through the resort’s grounds, you encounter an impressive diversity of native flora: from the majestic banyan, bamboo used for flutes and the stately Saal (Surya Robusta) tree to the fragrant lemongrass that fills the air with its fresh citrus scent.

  • From Markets In Benin To Michelin Star In France, How Top Chef Georgiana Viou Blends Cuisine Across Continents

    Georgiana Viou calls herself a “UFO”, championing free and daring cuisine straddling two continents, from Cotonou’s lively street markets to the kitchens of her Michelin-starred restaurant in Nimes, southern France.

    In the alleys of the historic Saint-Michel market in Benin’s bustling economic capital, unchanged since her childhood, Viou goes from stallholder to stallholder.

    At one she buys bright purple aubergines “like in the south of France”, at another four spices and smoked long peppers — which are often used in traditional medicine.

    “I’m sure that apart from the preparations they make to treat themselves, the people here have never thought of putting that in food,” said Viou, 47, who runs L’Ami restaurant at Cotonou’s luxury Sofitel hotel.

    “I try to look at these products differently.”

    L’Ami opened its doors this year, offering “French bistronomy with a local touch” such as pesto risotto with tchayo (African basil), red mullet with local nere mustard and hibiscus pavlova.

    Viou, in her trademark felt fedora hat, is keen to push boundaries and blend her two worlds.

    “It’s also interesting for me to win over my public. Little by little, we’ll move towards things that get a bit closer to our culinary heritage, while keeping French cuisine as the technical foundation,” she said.

    “I once made a shrimp tartare with raw okra. I know Beninese people called it a scandal,” she added.

    “People don’t necessarily get me, they don’t necessarily understand. But that’s OK… that’s my personality, this thirst for freedom but freedom in every sense of the word.”

    Inspiration

    Born in Benin in 1977, “Gigi” as her friends call her, was inspired by her mother, who ran a small “maquis” or popular restaurant in Cotonou.

    She described her as “my foundation, my origin” in her recent book “Oui, Cheffe! Du Benin a l’etoile Michelin, itineraire d’une battante” (“Yes, chef! From Benin to Michelin Star: Journey of a Fighter”).

    In the book, which came out in March, she also recounts difficult moments in her life: a rape at aged 14, secret abortions during her studies, divorce as an adult.

    When she arrived in France in the early 2000s, she first enrolled in applied foreign languages at the Sorbonne university in Paris.

    But it was in the southern city of Marseille, where she arrived in 2004, that her passion for cooking gradually became her vocation.

    Viou, who has three children, entered several amateur contests before taking part in the “Masterchef” competition on French television in 2010, then opened a cooking workshop.

    Recognition from the industry came at Rouge, her restaurant in Nimes, which was awarded a Michelin star in 2023.

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