A little escape from the grinding daily routine never seems like a bad idea and recently I got the opportunity to do so with a staycation at the Peerless Resort in Mukutmanipur. We started early in the morning from Calcutta and took the road way to Mukutmanipur. After nearly a six-hour-long drive via Goaltore-Sarenga-Simlapal, we finally reached our destination and it was all worth the tiring journey. The picturesque Sal trees lining up the road were a sight to behold, and as we finally made our way to our resort, we could only guess we would be cocooned in the lap of nature. The staff at the Peerless Mukutmanipur Resort made us feel at home instantly as we dropped our luggage and sipped on a glass of cold tulsi ice tea.
Given the stature and goodwill the Peerless brand takes pride in, their Mukutmanipur resort’s USP is the hospitality offered with warmth and a homely touch. Throughout my stay, I was constantly reminded of my annual visit to my family’s ancestral home in a village tucked away in a quaint corner of Bengal. Just like my visit to my ancestral home, I had the privilege of trying out some of the most authentic dishes of Bengal, dishes that are rare to find in the city today. For instance, when was the last time you savoured chicken cooked with Taro roots (kochu)? The resort’s kitchen is home to organic ingredients where the local chefs brainstorm recipes. The property spread out on 2.6 acres of land has two gardens where organic farming is practised. During my visit, I could spot a couple of pointed gourds. The dining space Madal, named after the tribal music instrument, warms you up with piping hot food, much needed in the cosy, pleasant climate of the place.
The resort lawn beautifully lit up in the evening
“We encourage farm-to-plate practice and that stems from our belief in the organic way of life. Our able gardeners help us procure a lot of veggies, which go straight into the meals that we prepare for our patrons. And that includes cauliflowers, cabbages, beans, punka shaak, tomatoes, pumpkin, coriander, chilies, bottle gourd, brinjal, okras, cashews and ridge gourds. We source our ingredients from local vendors. Our resort aims to provide a holistic experience,” said Mau Chaudhuri, general manager, cluster operations, Kaizen Hotels and Resorts (part of Peerless Hotels Ltd).
She adds: “Even our chefs are homegrown. We absorb a lot from the local communities and 99 per cent of the workforce here are locals. We groom them in our own way and teach them the basics of hospitality, without losing touch with warmth and endearment.”
The resort has a lot of locational advantages. We visited the popular sightseeing spots such as the spectacular Kangshabati river dam, the second-longest earthen dam in India, the Jhilimili-Sutan forest, and the magnificent Talberia Lake. If you are going by car from Calcutta, you would not want to miss out on stopping at Bishnupur to explore the marvelous terracotta temples and pick up an item or two of the terracotta artwork reflecting the place’s rich, cultural heritage, and the traditional Bishnupuri silk saris.
Live barbeque counter put up on the lawn
Terracotta art pieces also adorn the walls of the premium rooms in the resort. Terracotta headboards and panels in these rooms and a magnificent terracotta chandelier gracing the ceiling of Madal speak of the resort’s touch with heritage of the region.
A giant chessboard in the outdoor area
The entire resort is divided into 25 cottages. I was put up in a river-facing, spacious room, one of the premium cottages in the property. My room had a balcony where I would stand and marvel at the stunning view of river Kangshabati, which looked even more beautiful in the rainy weather and the accompanying cool breeze. The expansive resort boasts of well-maintained gardens and manicured lawns with a proper walking track and indoor and outdoor play areas.
In the evening, live barbeque is put up on the lawns on special requests. “On chilly, winter mornings, if guests request it, we replace bed teas with fresh date juice. Here things can be arranged on special requests made beforehand. This applies to our food section as well. Although our basic principle is promoting local soul food of this place, our chefs are adept at rustling up any good food under the sun, from continental to Chinese,” said Mau, as I asked her about the flexibility of the services available in the resort while digging into my jhaalmuri, which was also a result of a special request.
As the sun set on the last day of my staycation in Mukutmanipur, we got an opportunity to witness the local tribal dance on the resort premises, making our last night at the resort special.