From introducing a concierge service to personalised a butler service for the very first time, the Taj Mahal Hotel in the Capital is an iconic one that has stood tall for 40 years. SHALINI SAKSENA tells you how it has been a trendsetter in the hospitality sector
Delhi is known for its historical monuments. From the Red Fort to the Qutub Minar, people who visit the city make a trip to them. But the city in not just identified with its monuments that have stood the test of time. It is also known for several iconic buildings. The Taj Mahal on Mansigh Road is one on the list. Such was the beauty of the hotel’s facade that when George Harrison (Beatles band member) was in town, he so was “intrigued and attracted” by it that walked into the hotel only to be spellbound by its interiors. So much so that he ended up staying there!
The hotel which surrounds itself with culture and tradition and has a list of a few firsts. It was the first hotel in the country to introduce a concierge service; it was also the first with its butler service.
Most of us who have visited the property are also familiar with Machan, the coffee shop, which was a trendsetter back then. It introduced the concept of the midnight buffet. The buffet was a success and the hotel often buzzed at midnight. The timings were 12-3 am and it was so popular that there would be queues during the those hours to enjoy the buffet, priced at just Rs 21!
The decor at Machan was thought over and designed by Divyabhanusingh Chawda, an avid wildlife enthusiast. Guests visiting the restaurant loved it so much that the present decor continues to resonate the theme.
Satyajeet Krishnan, Area Director-North and General Manager, Taj Mahal, New Delhi, who has been with the property for four years but with the company for 25 years, tells you that the hotel came up in the late 70s. “Back then the only luxury hotel in the city was The Oberoi. The Government was hosting an important international conference for the first time. That is how the story of this hotel started. We partnered with the Government (NDMC) in creating it. In many ways, we are the pioneers of bringing luxury hoteliering to the city. We started several concepts that we today take for granted. For example, we were the first to introduce concierge service which began in England. We were the first to introduce Sichuan Chinese food in North India. We created a restaurant Haveli which brought traditional Indian food to the table,” Krishnan says.
He tells you that the location of the hotel has dual advantage. First, it is strategically placed — close to CP for business travellers and Government offices; for those on a leisure traveller, most monuments are within a 20-minute drive. Second, this is the most sought after address. Nowhere in Lutyens Delhi would one find such a big piece of land. Interestingly, a hotel — Fonseca — was already being run by a family in the place where Taj Mahal stands today. “They shut shop and we took over. The Government demolished the old hotel and a new structure was made which took three years. Once the building was complete, we took over and did the decor,” Krishnan recalls, adding that over the years many changes in the menu have been made.
“When we started off, we created new dining concepts, some of the menu concepts have stood the test of time like Machan and House of Ming. Ten years back, we decided to revisit the dining experiences and brought in fine dining Japanese food — Wasabi by Morimoto. We also revisited Indian food and replaced Haveli with Varq,” Krishnan recounts.
Chef Tapash Bhattacharya tells you that his journey with The Taj Mahal Hotel, particularly at Machan, has been wonderful. “My unparalleled passion and zeal for Machan has only strengthened over the years. My priority is our guests who have been frequenting the legendary restaurant. They have woven memories here, they have numerous stories and nostalgic experiences to cherish. The guests are extremely sentimentally attached to this eatery and they are the ones who have made it so special not just for the hotel but for the entire city,” Bhattacharya says.
As for the service staff, many have been with the property for decades. Krishnan himself started his career from this property in the 90s and came back to the property as General manager. Some of his colleagues who were there back then are still here. “That is why we are so successful in getting repeat guests. The recognition that the staff has with the guests bring builds a connect which is the third most important reason why people return to this property,” Krishnan says and tells you that the staff is taught to be professional.
“The staff is trained to cater to the guests’ need. What they are not taught is warmth, this comes naturally to the staff and to the Taj hotel.
This leads to a bond,” Krishnan says and tells you that they are looking at renovation but they are not going to shut shop.
Will this renovation also bring back the Cona Coffee to Machan? We hope that it does but only time will tell!
