Anantara Hospitality renews the Shalimar Spice Garden surreal experience…

The bridge to Shalimar over a mountain stream meandering through the resort, transcends you to another world, seemingly untouched by man. This is a journey that will compel you to return time and again...

Shalimar Spice Garden is a celebration of scents and colours. She is a testament of love. Created by Maria Angela, an Italian and her Indian partner Shaji, Shalimar is a blissful combination of their names, creativity and cultures. Pepper vines snake through your room balconies, butterflies dance to the sound of silence and the orchids smile into your windows every morning. The rooms be-speak the artistic touch of European Designer Bernd Slotta.

Located in Thekkady (Kerala, India), the very sound of the word conjures up images of wild elephants, meandering hills and spice plantations. The Sublime Journey through waterfalls, tea estates and spice plantations, Periyar Wildlife Sanctuary, Spice & Vegetable Plantations, Wild Orchids, Elephants, Nature Walks, River Cruises, Meandering Streams, Water Lilies only enhance the invitation to live the Shalimar experience.

Anantara Hospitality launches Fallen Leaves Restaurant

I Eat well, Drink Well and Sleep Well... But Is that all!!! ...At Shalimar Spice Garden, it could well be

Anantara Hospitality CEO, Ravi Shankar elaborates a foodies experience at Shalimar Spice Garden, Thekkady…

Amongst the celebration of scents and colours of Shalimar's Pepper vines, butterflies and orchids, wafts the aroma of Richard's cooking and you pat your stomach in earnest even as you smile in anticipation.

We do not bind ourselves by following a particular trend. Simplicity, Care and Attentiveness is our motto while we focus on experiences that involve our guests. At Shalimar, tea, coffee, pepper, cardamom, vanilla, herbs, vegetables and fruits are organically grown on our vast acreage. You will need no invitation to pick your own spices from your very own backyard to help enhance the dinning experience.

Our Seafood is a selection of the fresh catch of the day. We also boast a connoisseurs Wine cellar and spirits corner. Beverages are served in a cozy nook with a blazing fireplace and choice of cocktails, mocktails and appetizers.

Feeling homesick? How does English Pot roast, Shredded Pork in Hot Garlic or Braised Lamb Ragout with Mushrooms but peppered with a Spiced Lentil & Home grown Tapioca Soup and served with Chillie tempered Spinach and Potato sound to you.

Feeling a bit more adventurous? Richard invites you on a Malabari journey with Kerala Fish Curry, Mutton Stew served with Skillet Kori Chappaties, Chicken Curry with Appams or good old Pan Fried Chicken flavoured with Mango Chutney and spiced Okra with Pearl Onions. And I must say that the Mueniere of River Sole has proven to be a particular favourite.

Heard so much about the Indian Frontier cuisines? The Rose scented Tandoori Chicken, Pepper Infused lamb with Red Onions, Kadai Chicken, Keema Mutter served with cumin scented basmati rice infuse visions of the romantic nomadic ways of life under the stars.

The way to a man's heart is through his stomach and judging from my growing but happy girth, I would say that the Foodie Groupies Chef Richard Graham has being laying out for us is having quite an effect on me.

Anantara Hospitality introduces Hybiscus Al Fresco Restauarant

Relax on your sun bed in Shalimar Spice Garden and enjoy the cool gentle breeze as you munch on delectable finger foods, suggests Anantara CEO Ravi Shankar. Casual yet vibrant, Hybiscus is situated amidst the swimming pool. Hammocks, wild flowering Hybiscus and a towering view of the valley below offers a natural yet cozy atmosphere.

Rye bread sandwiches, roti wraps and chicken wings, fish and healthy salads are some of the fare available on the Chefs menu. Our thirst quenchers include ice teas from our plantations, magic sherbets from the chef, organically flavoured home grown tea or coffee, barley or grape infusion drinks and fresh fruit juices. Our vanilla infused coffee is a recommended must.

CEO Anantara, Ravi Shankar talks about the naming of Hybiscus Restaurant

When somebody suggested the name Hybiscus for our new restaurant, I was taken aback. This is an unassuming flower that seemingly grows everywhere including Shalimar Spice Garden. Having seen it all my life, I had never really given it a second glance.

And yet when I looked at it anew, I saw its beautifully curving leaves, the lush colours, the calmness of the stamens basking in all this beauty and I was in love. Enough to make me recall a poem I had once read.

A glistening sunrise brings me here
Where everything is peaceful and fresh
I dance with the Hybiscus
To the slow rhythm of rain drops
In the hope that
This is where home shall be ...

Cheers to a beautiful flower and a truly wonderous Restaurant 'Hybiscus'.

Anantara Hospitality unveils Chef Richard Graham, who brings the magic of his culinary skills to the table of Shalimar Spice Gardens

A self confessed lover of visual effects, Richard, who recently joined Anantara Hospitality, considers his ability to make a dish come alive before your eyes a god given skill, but intermingled with a bit of magic says the twinkle in his eyes.

The Start of a lifelong career was with The Oberoi Group of Hotels as a Kitchen Operations Trainee. Futher assignments in India included Corporate Chef with ITC Welcomgroup Hotels overseeing operations of 11 hotels, Director F&B for 10 Sarovar Park Plaza Chain hotels, Executive Chef with Le Meridien Kovalam and Corporate Executive Chef at the Royal Orchid Hotels. Australia saw Richard impart his expertise in Greater Union, Rydges Hotel, RACV, Fairlane Group, Heritage properties in Beaumaris & Mornington. A self professed love affair with the orient took Richard across the seas to Indigo Group, Singapore.

Richard is a II Grader HACCP (Australia), Class 1 Saucier, specializing in Grade Manger, Cajun & Creole with a flair for innovating cuisines and high-end fusion. Perhaps one of the many reasons for winning the Gold and Silver Chef awards in Australia time and again. He was part of the launch teams for Bukhara and Dum Pukth. Today Richard is a renowned and sought-after speaker for numerous World Food & Beverage Seminars including the Chefs Guild.