The Hindu Business Line : T@ste the difference

The booming economy is driving up the demand for quality infrastructure. The hospitality sector in particular is witnessing major developments and in Bangalore alone several leading international brands such as the Hilton and the Ritz-Carlton are setting up shop.

With so many players in the fray, hotel properties attempt to establish a unique identity that sets them apart from the rest. One such venture is the e-inn, a business hotel that was soft launched at the Electronics City recently. The place is smoke-free, alcohol-free and meat-free. “This is purely for health reasons, and there are no religious reasons behind this philosophy,” says e-inn’s Director – Hospitality, Chittaranjan A. Hegde. Hi-T, the tea lounge, offers egg-less pastries and bakery products made in-house.

And guests are not unhappy with such a philosophy, he adds. . “People who wish to have alcohol or non-vegetarian food can always wine and dine outside the hotel.” There is also a designated smoking area and the . hotel attracts both local and foreign guests.

Taking the health concept further, Hegde says there are plans to provide menu cards that explain the nutritional aspects of the food being served. The 252-room hotel will be officially launched mid-August.

Built in Tudor style, the hotel attempts to recreate the charms of an English inn. But don’t let the traditional architecture mislead you, all modern amenities including wi-fi connectivity and high-speed Internet, are available in all the rooms. The hotel will soon add on a spa with an ayurvedic doctor on board, full-fledged gym, rooftop swimming pool, restaurant serving Indian cuisine, 24-hour coffee shop, salon, flower shop and bookshop.

“There will be a ‘culinary theatre’ on the rooftop where guests can add their inputs to the food being cooked in the open kitchen,” he says. “The rates are the same for foreigners and Indians alike, as there will be no distinction in our services for both.” Likewise, there will be no difference between single occupancy and double occupancy rates. The hotel management also plans to engage local farmers in the cultivation of organic products that it uses. . “We would have a lab to supply seeds to the farmers, as also test the soil and guide the farmers in cultivation. A microbiologist would join the lab soon,” says Hegde.