It’s been nearly a year since Glen Dsouza arrived in town as the general manager of Hyatt Centric Ballygunge Kolkata, and four months since the hotel opened its doors — at the end of April 2024. My Kolkata catches up with Dsouza to discuss the hotel’s progress and his experiences at the four-month mark, as Cal-On, the hotel’s rooftop garden craft brewery is all set to open soon.
My Kolkata: What do you remember of Hyatt Centric Ballygunge Kolkata when you joined last September?
Glen Dsouza: I came in at a stage when the hotel was under construction, with bricks being laid on these very walls. It was a raw building, and the reopening process took quite some time. Since then, every aspect of the hotel has transformed, from the 93 rooms (including seven suites) to the public areas. Today, it’s modern, chic, and vibrant, and the colour scheme is bright, warm and welcoming. The transformation has been remarkable.
The Standard King Room features city views
What have you experienced of Kolkata outside of the hotel so far?
Kolkata offers a wealth of experiences. I’ve explored a lot of places for food, from Oh! Calcutta, Bhojohori Manna to this micro local place called Rupa Hotel in Shyambazar. As an avid cyclist, I ride with a diverse group every morning, exploring Kolkata on wheels. Some of my favourite spots include Kasturi, where I particularly enjoy the bhetki paturi and kochu pata chingri. After our morning rides, we often visit the dosa vendor near the Stock Exchange for breakfast.
As someone who has spent the past four years in Goa, how did you experience and enjoy different parts of the region?
I was in Goa for four years, divided between Panjim and Anjuna, which are tourist-heavy areas. North Goa is lively and chaotic but when you want peace, south Goa it is. My favourite spots in the south are Cavelossim and Assolna. St Regis was a regular haunt as the general manager is a close friend. They’ve got a beautiful restaurant by the beach where you can just chill. The ritual of the sabering of the champagne happens every evening so I’d get a glass of champagne and watch the sun go down.
Cal-On, the hotel’s rooftop garden craft brewery, will open shortly by the poolside
Yesterday to tomorrow – what are your goals for Hyatt Centric Ballygunge?
Reflecting on yesterday, we were just getting built up, and opening up to the beautiful city of Kolkata. Some parts of the restaurants are full-fledged open, and some that are in the making. YAYAvar initially opened for dinner and expanded to lunch service and Sunday buffets. This phased approach allowed us to ensure a smooth and successful launch. Soon, we will introduce Cal-On, a charming terrace garden craft brewery offering curated mixology experiences.
Looking towards tomorrow, I want this to be the place for folks in the city because we have so many different experiences to offer.
At Tess, you can enjoy a coffee and work with your laptop in a cosy, inviting atmosphere
Tell us more about these F&B spaces in the hotel and how they have evolved since opening day.
Our hotel boasts three distinct dining experiences within the same building. All of these spaces offer a range of cuisines from sushi to claypot cooking to pizza.
Tess (11am - 9pm) is a Euro-Asian bistro designed with a feminine touch. The concept is reflected in every detail, from the upholstery and golden spoons to the floral holders. This space is perfect for everyone; we’ve had girls’ outings and couples on coffee dates. The all-girls team adds to the bistro’s charm.
L-R: The Healer drink is a pop pick at Tess since the hotel’s opening, and the GM’s favourite red velvet berry cheesecake
YAYAvar (open meal times, 7am - 11.30pm) is a regional Indian restaurant with a twist. It doesn't follow the typical Indian menu format like chicken and dal makhni but draws inspiration from India’s vibrant roadways. Located in Ballygunge, a family-oriented residential area, YAYAvar is designed to accommodate large groups. Initially, when we conceptualised the restaurant, we had six as the max capacity on the table, but today, when I see my reservations coming in, we have tables for eight and 10, catering to joint families dining together.
For a family-friendly vibe, YAYAvar offers the perfect setting
If you’re in the mood for a chilled-out evening, simply take the elevator to the seventh floor to experience Cal-On (5pm to late hours), our soon-to-open in-house brewery. Liquor is served in all three spaces.
You call yourself an evolving restaurant space. How do you live up to that?
We hope to understand and learn from the market. We are looking at people who are looking at places post midnight or wee hours in the morning. And if there is a market for that, I’ll happily go ahead and see how we can turn YAYAvar into a night place. We will modulate ourselves accordingly.
You were sceptical about offering hookah in a city that loves its shisha. Any update on that decision?
That’s one question that is still in the grey area; currently no.
How have the various event spaces at Hyatt Centric Ballygunge Kolkata been utilised for different occasions?
For those seeking the perfect venue for corporate events, social gatherings, or special occasions, Hyatt Centric Ballygunge Kolkata offers a range of versatile event spaces. From the modern and spacious 3,045 square feet Gallery ballroom to the adaptable Studio I & II and the collaborative Lounge, guests can choose from a variety of settings to suit their specific needs.
The Boardroom is one of the many spaces guests can choose for specific events
What is your primary guest profile at the moment?
Currently, our primary guests are corporate travellers, typically staying for a day or two, with an average stay length of 1.8 days. This part of the city is driven by corporates, then socials and weddings. We anticipate a shift towards a more leisurely crowd in November-December when the weather improves, attracting guests who seek a more relaxed experience.
Which brands would you consider as competition?
With the given product that we have I do not see a comparable product in the current market scenario. However, when you talk about competition, it typically involves hotels with similar inventory and operational styles. In south Kolkata, there are no international hotel chains in our immediate vicinity. We aspire to align ourselves with hotels like JW Marriott, ITC Bengal, and Taj Bengal, which have already established themselves in the market.
Quirky Kolkata motifs find a place throughout the hotel
You mentioned aiming for an ARR of 7,000 in the first year. Is that on track?
Given the location and the number of keys that we have, that is what we are aiming for. We are currently analysing how the market is responding to our rates. This year is all about establishing our position in the market. Next year, we will assess our performance and strategise to stay competitive. Our focus now is on positioning ourselves effectively to meet our goals.
Finally, every hotel in the city has a room to offer. What is your differentiator?
For us, the differentiator is the service. It’s the people. I am proud of the team and the exceptional service they provide. Being a 93-key hotel allows us to offer a highly personalised stay and make it special. I like seeing small touches, such as little notes or a complimentary dessert, as these transpire into the customer’s journey. Our team is warm, kind and just wants to make sure that when you leave the building, you leave ultra happy!
