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Live wires in Hospitality Industry
Chandra Mohotti
Beverley Jansz
A few minutes before our meeting, Chandra Mohotti telephoned me to
say he was caught in heavy traffic and would be a little late. It is
typical of the man. He was profuse in his apologies, attributing it to
his German training to be a stickler for punctuality.
Although he has risen to the top of his profession, Chandra never
forgets basic courtesy.
The eminent Travel writer Royston Ellis described him 'The Hotel
Manager's Manager' - writing about Chandra Mohotti, the personality we
feature today in the first of a series highlighting the 'Live Wires' in
the Hospitality Industry.
It is with the advent of the Inter-Continental Hotel Chains operated
in Sri Lanka, with the first five star in Colombo that modern
hoteliering and infact leisure travel began in Sri Lanka. Chandra
Mohotti was among the first Sri Lankans to be selected for Managerial
positions in the early seventies.
He initially received extensive training with Inter Continental
hotels in Australia in all aspects of hotel management. Mohotti has had
an enviable record of growth having held very senior management
positions with Inter Continental, Meridien and Marriott hotel chains,
and also being the first General Manager of the Galadari Hotel.
Here he was accredited with having operated the five star hotel with
a completely Sri Lankan crew for the first time in Sri Lanka. Having
held this position for over a decade, Chandra steered the hotel through
challenging times - the hotel suffered two devastating terrorist bombs
during this time - Mohotti was accredited with having put the hotel back
in operations within a short period of time.
The Government then appointed Chandra Mohotti as the Chairman of the
Ceylon Hotels Corporation which position he held until the Gardiner
Group/Galle Face Hotel Company purchased the controlling shares of the
Ceylon Hotels Corporation.
Subsequently the Gardiner Group which now has in its portfolio - the
flagship Galle Face Hotel and nearly 25 other properties around the
country, formed its Leisure Division. Chandra Mohotti was Chairman
Sanjiv Gardiner's choice to head this division as its Vice President.
It is very rare that you find the experience exposure, and knowledge
that Chandra Mohotti possesses. The exposure and training he has
received with three international hotel chains at senior management
level has given him an authoritative knowledge in not only hotel
operations but hotel and travel related marketing.
This modest but effervescent hotelier stresses again with his
customary smile "A hotel manager's heart is with his guest" and hotel
staff must be happy if its guest are to be happy." This seems to be his
philosophy and driving force. This is worth being emulated by young
hotel managers.
This is the elegance of Chandra.
Agra
newest dining experience
Beverley Jansz
Agra, the latest restaurant in Colombo was launched with a three-day
event on May 27, 28 and 30. The newest dining experience in town, Agra
invites guests to savour tantalising authentic North Indian cuisine.
Centrally located at, Independence Avenue, Colombo 7, Agra is designed
to attract and satisfy food connoisseurs, having ample parking space for
the convenience of its guests.
Inspired by the Moghul Empire, whose best-known symbol of passion is
the Taj Mahal, at Agra, the restaurant has been designed taking the
cultural and architectural elements into consideration, from the decor
to the interior design of the restaurant.
The interior of the restaurant consists of a fusion of colour, with a
combination of black, yellow and white and has a capacity to host 100
guests, along with a private garden, ideal for the hosting of private
receptions.
The restaurant is also symbolic of the passion of Shanker
Somasundaram, Mohamed Nazeer and Raj Sriskantha who are behind the whole
concept and theme of the restaurant. Agra fulfills a long felt need for
guests to dine on
 sumptuous North Indian cuisine, prepared by chefs who specialise in it, brought down from India.
With a tag line of 'Exquisite Indian Cuisine,' the restaurant brings
in an eclectic range of North Indian food, consisting of vegetarian and
non-vegetarian varieties, with traditional favourites such as Aloo Gobhi,
Exotic Korma, Garlic Naan and Lassi as well as the new, such as Paya
Shorba, Peshawari Kebabs, Kabul Chana among others.
Branding itself as a restaurant, which offers uniquely classy and up
market cuisine, it also offers its guests the opportunity to relax. It
has a fully equipped bar, a kebab station located in the private garden
as well as a private VIP room. Entertainment in the form of Bhangra and
contemporary Hindi music as well as fortunetellers and sitar players
added to the festive atmosphere. |
