FANCY a dip in a warm, placid ocean under shady palms on golden sands, just a stone’s throw from your villa accommodation? Or would you prefer a fresh water drench in India’s largest resort pool with plenty of lounging space amidst foliage? Perhaps if you were me, you’d be happier lounging around a bar with an Irish coffee. And have you made a habit of heading outskirts for a little relaxation and rejuvenation? Then perhaps the time has come to try GRT Temple Bay at Mahabalipuram.
The resort built on 46 acres, which used to be a fishing town has imbibed the town’s qualities into its functioning. Famous for their tight friendship networks within the kuppam (local fishing town), their generosity and low profile, the Mahabalipuram fisherfolk were heralded for their unity. And these qualities are evident in the service delivery at Temple Bay. If food is an index of prosperity, India would be one of the wealthiest nations in the world. We eat with unbridled enthusiasm, often discussing the next meal before we have finished the last. And it was evident at Temple Bay’s lunch time spread where even the cosmopolitan Americans seated next to me seemed restrained as I tucked in steaks and pizzas.
‘The Wharf’, a sea-facing restaurant, which at night is abuzz with conversations over world-class wine and seafood, is perhaps the jewel in the crown. Although it has a casual feel, many business “connections happen over a meal” in a shack according to Adam Walters, an American executive who was dining at the restaurant. The Chettinad inspired accommodation is sensibly designed with eco-friendly materials, “all sourced locally” according to Shabbin Sarvotham, General Manager who also added, “we made sure we used local artisans to create a new style statement in resort hospitality.”
ajay@epmltd.com