The recently opened Grand Hyatt Gurgaon seamlessly blends modern with traditional and utility with elegance

They seem to be all around. Just everywhere. Following you wherever you go – the lobby, the restaurants, the corridors, the terrace, the lawns… They even ‘intrude’ the rooms. Well, we are at one of the most recently opened hotels in Delhi-NCR, Grand Hyatt in Gurgaon and these ‘followers’ happen to be Musui and Maiya, part alter ego of one of the country’s most significant sculptors who works in bronze, KS Radhakrishnan, and part fictional characters through whom he tries to explore the world and share his perceptions.  

“The sculptor apparently knew Musui, a Santhal youth, during his student days at Santiniketan. Maiya is his female counterpart. Lookalikes divided by gender,” shares Adarsh Nair, Director of Sales, Grand Hyatt who is courteous enough to show around the property to us.  Grand Hyatt, like its name, stands tall and proud in Gurgaon’s Sector 58, primarily as an offering for the business traveller. The property has it all – stunning décor, luxurious rooms, high-end F&B offerings and dedicated spaces for events. And binding all of them together are these 800-plus statues of Musui and Maiya.  

Stunning décor 

The first impression one gets upon entering this 442-room property (at present only 230 are operational) is a combination of traditional and modernity. From Kashmiri carpets to patterned floor tiles and colonial cabinets to trendy chandeliers and skylights, the lobby and the adjoining Parlour transport guests to a world which seems to be from a different era but with all modern luxuries. Perhaps that’s the world interior designer Tony Chi wanted to depict thorugh Maiya and Musui when he thoughtfully designed the hotel. 

What strikes most about the décor after a closer look is the creative use of each and every corner, be it a chaise lounge or a piano study desk. “Adding to this unique aspect is the fact that most elements are acquired from the team’s visits to different parts of the country than having customised products to create the masterpiece that is Grand Hyatt, and it is an incredible thing to witness,” shares Nair.   

Luxurious rooms 

The opening of the property got delayed due to the pandemic and it was only in August this year that it was decided to welcome guests but in a phased manner. The remaining 212 rooms are likely to see the light of the day in the second phase, later next year. Once fully functional, the hotel will offer choices among King Rooms, 45 Suites and 55 Service Apartments. “As of now, we have 207 King Rooms, 19 Grand Suites and four Grand Executive Suites,” says Nair, adding the King Rooms have an area of 40 sq m and are divided into two categories. One with Club Access and other without it. 

“Each room offers a view of the city through a window wall. If you notice minutely, every space in the room has been utilised much like the rest of the hotel. It has amenities like a walk-in closet, a separate shower facility and a powder room with a Japanese WC, a cupboard, an additional dresser, a TV, a minibar and more mirrors than one can count. Guests can choose from rooms having a king bed and those with twin beds,” informs Nair. Once complete, the hotel will offer 27 Grand Suites, 12 Grand Executive Suites, four Premier Suites, one Chairman Suite and one Presidential Suite.  

High-end F&B offerings 

Guided by the philosophy – “Chefs serving food, waiters serving guests” – each distinct food and beverage venue redefines the essence of authentic hospitality at the property that has three F&B spaces – the Parlour, Maison Maiya and Bar Musui. While Parlour is the hotel’s lobby lounge where guests can sit and have meetings over a curated menu of teas and coffees including signature blends like Grand Grey and Grand Rose (Green) created specially for the property, Maison Maiya is Grand Hyatt’s Café Bistro where one can indulge in choicest of Indian, Western and Asian delicacies. 

“Then, there’s Bar Musui which opens at five in the evening and operates till midnight. It allows guests to enjoy live music along with cocktails and mocktails of their choice as well as appetisers such as Szechuan Style Green Beans, Roll Up Paneer Tikka and Palak Quinoa Shikampuri,” shares Tarun Seth, General Manager of the hotel, who joins us for the evening. 

He adds that they have tried to keep Bar Musui as the place where people can come and have conversations without being interrupted by loud music and bright lights. “I’ve been involved in streamlining a lot of food offerings but with Chef Herwig Knapen having joined us as the Executive Chef, it will be taken to the next level,” he says. 

Executive Chef Herwig Knapen, a Belgian, joined Grand Hyatt Gurgaon in August. “I’m a very hands-on boss and don’t like sitting in my office while the team works. I’m with them and train the way I want things to work. I aim to drive innovation here next,” says Chef Herwig, adding that also on his ‘to-do’ list is starting brunch offerings in the open gardens.  

Herwig’s philosophy is simple – chasing perfection. “I do not believe in being content with what we have, and I don’t let my staff get content either. There is always room for improvement, and it’s by this philosophy that I have been able to make it this far and that is how I plan to take the F&B offerings at Grand Hyatt Gurgaon to new heights,” says the Executive Chef who began as a Pastry Chef and has worked with different hotel chains in several places such as Dubai, Chile, Malaysia, Beijing and Jakarta.

While he trains his team of chefs and servers, the hotel is awaiting the arrival of its Italian chef as the Italian restaurant, Cena Pranzo; rooftop bar, Plateau and rooftop lounge, Crimson Skye, are set to open in the next phase, he informs. 

Dedicated event spaces 

Grand Hyatt Gurgaon boasts of the largest event space in Delhi-NCR spanning over 7,500 sq m for events and meetings. As many as 15 distinct function rooms are offered by the hotel, including the Grand Ballroom, which has an area of 702 sq m with a 7 m high ceiling along with spacious pre-function area and outdoor extensions that are ideal for large lifestyle events. 

“The White Hall spaces measure 1,700 sq m each and are perfect for hosting exhibitions, conferences and the big fat Indian weddings,” Nair shares, adding, “What makes it a great venue is a dummy wall which hides the live kitchens so as to allow an event to continue without being disturbed by the sounds of food preparation but making it readily available in the event room itself as soon as it’s time to binge.” However, the Campus on lower lobby level is one of the most unique places at Grand Hyatt. It is a 1,650 sq m space which includes what the hotel dubs a larger lecture hall and several classrooms for smaller meetings. It also has an adjoining food hall, Culina, an all-electrical interactive kitchen with a tandoor, pizza ovens and grills along with stoves, refrigerators and display shelves. The hotel also has Terrace Lawns spread over 1,550 sq m, where open-air events and parties can be organised. “In the next phase, an elevated event space with an external courtyard called Nivasa will come up as will another ballroom, Villa,” he informs.  

What’s more! 

The hotel also offers several recreational and relaxation activities to its guests, including a library on the lower lobby level, a semi-private study area with readymade treats for late night work/ study sessions next to the Parlour, a 24-hour fitness centre along with steam and sauna facilities and a temperature-controlled infinity pool. Salus Spa is also set to open soon on the 30th floor. “The hotel exemplifies the ideals of today and the ‘Grand’ vision of tomorrow and is here to create a spectacular hotel experience in breath-taking settings, abundantly and impeccably delivered,” shares Seth as we take his leave and head back home after a wonderful experience at the property. 

The author was guest at the hotel on the invitation of Grand Hyatt Gurgaon

This article was published in BW hotelier issue dated '' with cover story titled 'BW HOTELIER - THE WEDDINGS & MICE SPECIAL'