/spiritz/media/member_avatars/2025/02/21/2025-02-21t064341447z-untitled-design.png )
/spiritz/media/post_attachments/wp-content/uploads/2022/07/Pg-81-Captains-Knock-2-300x192.jpg "publive-image")
Rajesh Namby, General Manager – The Lodhi, New Delhi, has over two decades of experience with luxury hotels and resorts. He has been associated with The Leela, Hyatt, Hilton and Taj Group. Before joining The Lodhi, New Delhi he was GM of The Leela Palace Udaipur. He believes one needs to have the drive and energy, the intellect to think strategically as well as tactically, along with the ability to innovate to rise to the top in the hospitality sector.
He views that hospitality is all about being passionate about people - engaging them with genuinely caring service, along with a willingness to serve others and putting others ahead of oneself.
Stepping into a new role is always challenging but there is an opportunity to make the most of it. And that is the way he has been looking at his new role at The Lodhi, New Delhi. When he joined the hotel as the General
/spiritz/media/post_attachments/wp-content/uploads/2022/07/Pg-81-Captains-Knock-11.jpg "publive-image")
Manager in 2020 the situation was quite tough for hotels what with the onset of the Covid-19 crisis and the subsequent lockdowns. But together with his team, he created a comprehensive strategy to tackle the challenges that he faced.
“We created a thoughtful, all-encompassing approach towards enhancing our safety measures and prepared for the re-opening of the hotel,” says Rajesh Namby.
Attributes for Hospitality
Talking about the hospitality industry, he says it is all about being passionate about people - engaging them with genuinely caring service, having the willingness to serve others and putting others ahead of onself. He views one needs to have the drive and energy, the intellect to think strategically as well as tactically, along with the ability to innovate and think creatively about problems and determine solutions to rise to the top in the hospitality industry.
He describes The Lodhi, New Delhi as a stunning oasis in the midst of Delhi and a proudly independent hotel with some truly distinctive and unparalleled leisure and lifestyle offerings, which make it one of the finest leading luxury hotels in the region.“The hotel is all about bespoke experiences and personalised services for guests,” he points out.
The Hotel’s USPs
The Lodhi, New Delhi is a member of The Leading Hotels of The World, and it offers ome of the largest rooms and suites in the capital with most categories featuring private plunge pools and expansive balconies. The hotel’s dining scene is considered amongst the finest in Delhi, offering eclectic options ranging from local specialties to international delicacies. “Food & beverage has become a major contributor to a hotel’s positioning in the market,” he affirms.
/spiritz/media/post_attachments/wp-content/uploads/2022/07/Pg-81-Captains-Knock-4-300x181.jpg "publive-image")
“Consumers are no more looking for just a comfortable place to stay. The demand for and spending on F&B have constantly been growing, allowing India’s hospitality industry to net extra revenue,” explains Namby.
As for bar services, “The Lodhi houses one of the most extensive and best collections of whisky, vodka and gin. Last year, despite embargoes, we sold a great number of Louis XIII in the country,” he discloses.
F&B Options
Only in the recent times, the Indian hospitality players have spotted the potential of private labelling of whiskies and wines. Developing a private label, he says, is a good opportunity for a hotel to create a statement for itself and to add individuality to its drinks menu. “As of now, we are in touch with a wine maker to create a private red wine label exclusively for The Lodhi, New Delhi and this will be launched soon,” he informs.
He throws some light on the F&B options of the hotel, whose highlight is Élan that offers an eclectic range of seasonal menu options along with a scenic courtyard and intimate bar area.
/spiritz/media/post_attachments/wp-content/uploads/2022/07/Pg-81-Captains-Knock-9-300x200.jpg "publive-image")
“Élan presents an array of cuisines from around the world with an emphasis on the best of regional Indian, European and South- East Asian food. The courtyard area is set with scenic canopies, making it one of the finest alfresco dining spots in the city. Élan is also an intimate space for meetings and specialises in imaginative cocktails,” he explains while adding “Perbacco on the other hand offers an inventive approach to contemporary Italian dining infused with traditional flavours, curated by MasterChef Adriano Baldassarre.”
“The Safari Lounge offers new-age mixology in a unique setting that is perfect for camaraderie. Its menu features an extensive repertoire of rare whiskies and artisanal cocktails along with an eclectic international food selection to match,” discloses the captain of the ship (read hotel).
New Ideas
The Lodhi, New Delhi has launched an all-new summer menu at Perbacco, while in the winter season they reintroduced the popular outdoor Sunday brunches and BBQ-Whisky evenings at the Elan courtyard.
Executive Chef Vijay Thapliyal and his team have also developed a one-of its-kind gluten-free, Keto and vegan menu which includes an array of wholesome, immunity- boosting dishes, which were crafted after extensive research. This offering has worked amazingly well with guests. “It has especially been popular amongst our club members who are fitness and health enthusiasts,” the GM avers.
/spiritz/media/post_attachments/wp-content/uploads/2022/07/Pg-81-Captains-Knock-10-300x197.jpg "publive-image")
Talking about innovations, he says this doesn’t happen by thinking up the same ideas that you know are going to work. “Innovation is sometimes narrowed down from completely out of the box ideas that you think might not work. The most creative concepts tend to arise after many others have been considered and discarded, proving that the key to creative thought is to just keep at it. And that is the spirit of brainstorming,” he explains.
Changing Preferences
Discussion also meandered to hospitality in the post Covid era. In post Covid-19 there has been a drastic change in customer demands, expectations and behaviour. Given the massive shift in one’s daily lifestyle, the pandemic has redefined the way of travelling. “Many more travellers are now actively seeking privacy and a greater sense of peacefulness. And there is also a renewed focus on health and self-care,” he adds.
/spiritz/media/post_attachments/wp-content/uploads/2022/07/Pg-81-Captains-Knock-3-209x300.jpg "publive-image")
His mantra for success is smart work combined with hard work, patience and persistence. “Introspect more and learn from your everyday small and big experiences,” he proffers.
Rajesh loves to eat Japanese cuisine and his favourite tipple is single malt. He unwinds by looking for beaches and hills and reading up on them.
