Page 79 - Hospitality Horizon Oct-Nov 2025_FLIP FINAL ISSUE

TRADITION MEETS ELEGANCE AT
TUSKERS, SOFITEL MUMBAI BKC
t Tuskers, the vegetarian dining
experience sheds all stereotypes. Nestled
Ainside Mumbai’s only five-star hotel with a
dedicated meat-free kitchen, it feels like
stepping onto a culinary stage where tradition
and luxury meet.
Here, Maharaj Pratabh Giri, a craftsman of
cuisines spanning Gujarat, Rajasthan, South
Indian and Jain specialties, curates plates that
are as rooted in heritage as they are in flavour.
At lunch, their thali is the pièce de résistance:
a medley of textures and spices
choreographed with razor-sharp precision. The
interiors channel colonial-era nostalgia but with
just the right dose of swagger. Think warm
leather, walnut chesterfields, dramatic elephant
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motifs, and wooden finishes that whisper class
rather than scream opulence.
The elephant inspiration isn’t random either;
it’s a nod to these gentle giants, vegetarian
royalty who remain a symbol of strength and
grace in Indian culture.
But Tuskers isn’t just vegetarian, it’s
storytelling through ingredients. From
meticulously sourced Rajasthani ker sangri to
fiery Mathaniya mirch paneer, every dish carries
the weight of food memories passed down
generations while slipping effortlessly into
modern palates.
A sensory experience wrapped in quiet
luxury, Tuskers redefines vegetarian food, not
as an afterthought, but as the star of the show.
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OCTOBER-NOVEMBER 2025 hospitality horizon