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Newsletter, October’12 Issue.   www.luxeindia.in

Dear Friend,

Greetings from India!

It is said that you can eat more varieties of cuisines in India than the rest of the world together! In this edition we are introducing a new section on the royal culinary culture of India, for you to discover the diversity of Indian cuisine and cooking, a reflection of India’s rich historic past. We are honoured to have in our newsletter H.H Vikram Singh ji of the Royal House of Sailana writing to you himself about the cuisines and secret recipes preserved by his family over generations.

The breeze is getting cooler day by day making it the ideal weather for you to explore India. Added to this is the beginning of the festive season, with Dusshera and Diwali just around the corner. I hope you will enjoy reading this issue talking about the quaint town of Bundi, Horse polo in India , the new chic restaurant in town and lots more.

Most Warmly

Arjun Sharma
Managing Director

Luxe Concierges’ Travel news & recommendations
Meet us: In order to discover, how we offer
bespoke luxury experiences,  Read More....
Hotels: Crown Plaza Cochin Hotel and Resorts
have added yet another hotel to  Read More....
Festivals: Dussehra (Vijaya Dashami, Dasara,
or Dashain) is a Hindu festival  Read More....
Cultural and other Events: Musical Extravaganza
at the Serai, Jaisalmer  Read More....
Other News: Ban in tourism to core areas of
tiger reserves to stay.  Read More....
Luxe Destination   Luxe Destination

“The Palace of Boondi, even in broad daylight, is such a Palace as men build for themselves in uneasy dreams the work of goblins more than the work of men’’ – Rudyard Kipling

The surrounding countryside, with fields of yellow mustard flowers and pink wild poppies, the narrow lanes, assorted temples, ancient havelis and the beauty of a hillside lake makes Bundi a place you would like to stumble upon while on your journey to discover royal Rajasthan. Once the capital of a major princely state of the Rajputs, it lost its importance with the rise of the Mughal empire but what it did not lose was its charm visible in its ornate forts and palaces and more importantly the step well reservoirs known as baolis. The princely architecture of Bundi reflects the grandeur of the former local Rajput chiefs. Read More....
  Luxe Hotel
Fairmont Jaipur
  Luxe Hotel

Fairmont Jaipur opened its doors on August 9th, 2012, reminiscing us of the blend of Rajputana & Mughal architecture as evident in city’s famous landmarks i.e. the Hawa Mahal, The City Palace and Amber Fort, truly a building taking us to the grandeur and opulence of a bygone era. Each room at The Fairmont explores the old and the new – with bird cages and large in-built marble bath tubs, hill views and soothing colors – and offers all guests, among other amenities, high speed internet access, iPod docking station, concierge service and a modern Business Centre. Furthermore, guests can also experience hot air ballooning, mountaineering at the Aravalli Hills; elephant rides and picnics & strolls through the nearby village; and yoga and cooking classes. The hotel also offers a large selection of restaurants such as Zoya, the all-day restaurant that specializes in Rajasthani and world cuisines; Anjum, the tea lounge; Aza, a bar to enjoy a fine selection of wines and malt whisky; and Cigar Diwan, an ideal setting to unwind.

All in all, the luxury, attention to detail, and high level of hospitality makes The Fairmont Jaipur a Luxe India Recommendation. Read More....  
Luxe Restaurant   Luxe Special-Royal Cuisines of India
Cuisine from the Royal House of Sailana by H.H Vikram Singh Ji

“…………Cooking started as a hobby with my grandfather, the late Maharaja Dalip Singh ji and from this initial resolve rose a whole school of cooking which soon became a passion with the descendants who followed. Recipes were collected, evolved and improvised with great zeal. Infact some of our recipes date back to the period of rule of the Mughal Emperor Shah Jahan.

The chests of Sailana recipes were always a closely guarded secret, so much so, that even our daughters had no access to them. It was only when my father late Maharaja Digvijay Singh ji decided to share the treasure with the world that this secret was out in the form of his book, ‘The Cooking Delights of the Maharajas’, which took shape in 1983 and thereafter printed 17 times, with recipes appearing in menus all over India……” Read More....
- Vikram Singh
  Luxe Experiences
Horse Polo-The aristocratic game
  Luxe Signature Journey

Come January and the Polo season in India begins in Jaipur when the Polo grounds will be filled with equine action, followed by the tournaments in various cities over the next few months. Plan your Indian holiday to witness this sport of sheer beauty, grace and speed, coupled with strength, all of which makes it a special spectator sport, as it allows you take in the thrill and excitement, even if you are not familiar with the rules. Often described as ‘Hockey on Horseback’, one of the oldest and fastest sports in the world, it has its origin lost in the mist of antiquity. History records that the ancient Persians knew the sport and called it ‘Chaughan’ and played it as far back as 2500 years ago, the Chinese too lay claim to a Polo tradition dating back thousands of years but it is India that is the cradle of modern Polo, where it was rediscovered and nurtured by the royalty in medieval times. Read More....
Luxe Restaurant   Luxe Restaurant
Cheri @ One Qutub, Mehrauli

Located in one of the oldest city site of Delhi, Cheri offers classic French cuisine blended with modern European cooking - - a fresh, clean approach with Qutub Minar towering above.

Guests can be seated in the courtyard, the terrace or the indoor section; each with its own theme. The outdoor cobblestoned courtyard surrounded by lush greenery creates a French texture to the ambiance. The terrace has an excellent view of the first example of Hindu-Islamic architecture in India, the Qutub Minar; while the vintage chic design indoors is idyllic for a classy yet comfortable arrangement. There is also a fourth additional Private Dining option. For all guests, Read More....
  Luxe Social Responsibility
Remembering Champa
  Luxe Signature Journey

Champa, a beautiful Asian Elephant, was the inspiration for taking up the cause of rescuing captive elephants, by Wildlife SOS. Found on the scorching tarmac of a hot summer day on the Delhi Agra Highway, Champa clearly needed help to escape from her terrible plight. A lot of continuous efforts went in to free her from her life of abuse and neglected needs, which came to an end in 2009 when Wildlife SOS finally rescued her in 2009 and brought her to the facility in Agra, where a new life of being spoiled and loved replaced her old life of cruelty and deprivation. It was amazing to see her kind and forgiving spirit towards humans, the very species that was the cause of her decades of suffering. Watching her play at the rescue centre was a joy experienced by a lot of visitors to the rescue facility. Unfortunately, the hard life of her past was impossible to completely overcome and after a short period of living a life of freedom and happiness, she passed away a year ago. Luxe India along with Wildlife SOS owe her great gratitude for inspiring to take up the cause of the suffering Indian elephants and since her rescue six elephants have already been rescued and are living a happy life at the rescue facility.

Luxe India has joined hands with Wildlife SOS rescue facility in Agra to save animals in distress.
Luxe Signature Journey   Luxe “In the Know”

When in India, after a hearty Indian meal, try Paan, the Indian digestive, from a local vendor, and feel its magical ingredients freshen your breath, after all those spices. Paan-the deep green heart shaped leaves of betel vine, chewed by millions across India, can be bought in nearly every street corner of the country. Every Paan wallah (the paan vendor) will have his own recipe if left to him to make it on his own or will tailor make it as per your taste buds whilst you point out your preferences from his dozen little pots containing tiny pieces of betel nuts, cardamom, saffron, roasted coconut powder, cloves, tobacco etc. that go into making the perfect paan to your taste. Even just watching a paan wallah at work can be a pleasure for some! To serve, a leaf is removed from ‘shaal baaf’- the moist red coloured cloth, de-veined, then kattha and lime paste is applied on its surface and topped with the ingredients of your preference. The leaf is finally folded in a special manner into a triangle, called ‘Gilouree’ and is ready to be eaten. Read More....
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