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SUJÁN & Relais & Châteaux

Our Founders & Owners Jaisal and Anjali Singh are part of an entrepreneurial tradition that goes back 130 years. As scions of India’s leading conservationist and industrialist families respectively, Jaisal and Anjali have personally designed & created each of our unique destination experiences which deliver luxurious, authentic and most importantly sustainable hospitality experiences in areas of outstanding natural beauty.

 

From the SUJÁN Archives.
SUJÁN’s Jaisal and Anjali Singh. Photograph by Vedant Thite.

 

Our association with Relais & Châteaux goes back almost a decade. SUJÁN Sher Bagh was the first tented property in India to be invited to be a member of the Relais & Châteaux family and since then, SUJÁN The Serai, SUJÁN JAWAI and SUJÁN Rajmahal Palace all proudly carry the fleur de lis hallmark.

 

The vision for Relais & Châteaux is to encourage the diversity of cuisines and hospitalities of the world, as well as support and endorse the variety of individual and unique properties. Relais & Châteaux aims to promote the Fine Arts of Living and its values through the sharing of knowledge, education and preservation of resources.

 

The SUJÁN Family along with the rest of the Relais & Châteaux members, share a common passion for making a better world through cuisine and hospitality.

 

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From the SUJÁN Archives.
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From the SUJÁN Archives.

 

Some words we wanted to share with you this week from the Relais & Châteaux vision:

 

“In a world that is rich in its differences, people from all cultures have always placed importance on two timeless traditions: Cuisine and Hospitality. Throughout history, these two traditions have contributed to happiness, fellowship and the art of living well: or what the French call “l’Art de vivre.” It’s therefore critical to our humanity – if not mankind – that cuisine and hospitality be cherished, preserved and continually revived, ensuring both can always play a role in our capacity to live well together.

 

For the past two decades, food, cooking and dining have gone through some significant and troubling changes. The actions of many large-scale food producers and dining establishments have had a profoundly negative impact on the health of both our planet and our consumers. As a result, some chefs have embraced the styles and trends imposed by the industry, which are, in truth, inconsistent with the original tenets of our profession. Others have focused more on ostentatious presentation, slipping even further away from the genuine role that cuisine can and should play in our lives.”

 

At Relais & Châteaux, we strive to be true artisans and representatives of the restaurant and hotel trade. We see ourselves as both heirs and gatekeepers of not only the rich cultural history of hospitality around the world, but also the wonderful variety of cuisines within it. As a fellowship, as a family of chefs, hoteliers and restaurateurs, we have made a conscious choice to be true to the mission bestowed upon us: to preserve and share true culinary techniques and to eschew shortcuts that diminish excellence. For it’s through this use of authentic methods and ingredients that we are able to truly share all that is good and beautiful in this world. For it is through these practices and beliefs that we truly express and enrich our humanity.

 

This strong emotion of taste, however, does not exist on its own or spring solely from the plate. Rather, it is deeply connected to one’s surroundings and an authentic and generous welcome into them. This fundamental realization is the foundation on which we build our commitment to supporting cuisine and hospitality and, through this commitment, making the world better for future generations.

 

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Chef Rajeev with his picks of the day from the gardens at SUJÁN JAWAI. From the SUJÁN Archives.
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Chef Hawal with one of the gardeners at SUJÁN The Serai. From the SUJÁN Archives.

 

At SUJÁN we strive to take our guests right to the heart of India’s heritage and to share real connections with our culture. Each of our properties is truly distinct to it’s immediate surroundings. Our carefully designed menus use the nourishing homegrown ingredients, handpicked from our organic herb and vegetable gardens that add great value to an entirely fresh gastronomical experience. We serve sumptuous local delicacies, source our supplies from local farmers and fishermen, incorporate traditional inherited recipes from the region that pattern our daily changing menus, that are meticulously planned to take guest on an authentic culinary journey.

 

One of Sher Bagh’s most popular vegetables from the garden are the aubergines that we use for ‘Baingan Ka Bharta,’ a dish where the aubergines are roasted in a tandoor oven, then minced with tomatoes, onions and spices and finally smoked over charcoal! At The Serai we grow bushels and bushels of mint and tulsi that are the core ingredients to our refreshing homemade nimbu paani. If you haven’t sampled SUJÁN Rajmahal Palace’s juicy and delicious home grown tomatoes in yellow, green and glowing reds then you are missing out! The mixed leaf salad at SUJÁN JAWAI tastes so flavoursome you can get through bowls of it in one sitting. Think artichokes, peppers, cabbages, salads, chives, fennel, carrots you name it, the organic Gardens at each of our SUJÁN properties are blossoming with delicious fresh produce. Our guests love learning about our home grown produce and how the chefs incorporate the ingredients into their recipes and traditional methods of cooking. The joys of growing our own food means there is never any worry about the freshness. When it’s time to head home, many of our guests have left armed with a notebook of recipes from the Chefs, a basket full of fresh supplies and seedlings ready to implement their own mini SUJÁN kitchen gardens back home!

 

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From the SUJÁN Archives.

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