Citadels Of Luxury
Food & Hospitality World|June 16, 2016

India’s many forts have been converted into hotels , offering travellers an opportunity to relive the bygone era in luxurious comfort as well as providing an ideal backdrop for conferences and weddings

Citadels Of Luxury

FORT BARLI

Ajmer, Rajasthan

Situated in the Ajmer district of Rajasthan, Fort Barli boasts of 340 years of heritage and royalty. The 16th generation welcomes guests to the fort that is drenched in the hues and history of the bygone era. The rooms have been restored to maximise the 'in-room' experience where each room has its own distinctive character. They have a homely feel which is perfect for the guests who value privacy and unobtrusive service. The place reflects the age-old culture and traditions of that era, offering an incredible journey to the majestic Rajputana. You don't feel less than a royal as a guest of the hotel.

Guests are escorted personally around the fort to introduce them to Rajput art and architecture. There are several activities for the guests to indulge in at the hotel itself. There is a sit down 'Royal Dinner' in traditional style, where guests are seated in an old fresco room which depicts age old paintings on the wall with just candles around. The dinner is served on a silver platter with Indian delicacies. The outside pool is the perfect place to unwind or relax right after an ayurvedic massage.

One of the big hits at Fort Barli is the bullock cart safari where guests are made to sit on a comfortable bullock cart and seep in the village to explore rural life from close quarters. It includes village sightseeing, viewing its colourful markets, visit to age old cenotaphs (memorial of its rulers) with fresco paintings depicting mythology, viewing pottery manufacture, visiting ongoing village school, exploring a rural house and interacting with the local people. It is one of the best ways to experience the regional culture of the country.

This story is from the June 16, 2016 edition of Food & Hospitality World.

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This story is from the June 16, 2016 edition of Food & Hospitality World.

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