Far from the hustle of modern city life, a new chapter in Chennai’s culinary story has begun, The New Punjab Club is now open in Anna Nagar East, inviting guests to relive a bygone era of refinement, indulgence, and Northern royal kitchens.

Inspired by the timeless charm of old-world gentlemen’s clubs, The New Punjab Club brings together the sophistication of English-style club culture and the depth of Punjabi culinary heritage. The ambiance, decked in emerald greens, aged gold, vintage brass accents, and chandeliers, evokes an atmosphere where everything, from the silver on your table to the folded napkin, whispers elegance.

But the real star is the food. And not just food - an experience, curated with care and presented with flair. Rooted in North West Frontier cuisine, each dish is a carefully orchestrated balance of nostalgia, finesse, and artistry.

Whether it’s the crispy Aloo Tokri Chaat, reminiscent of Kanpur streets, the creamy, slow-cooked Daal Makhani drawing from Punjabi hearths, or Raan-e-Nishat, a 17-hour-marinated lamb wonder, each dish sings of place, memory, and mastery. For meat lovers, the Mutton Rogan Josh pays homage to royal Lucknowi and Kashmiri traditions.

Chef Peter Tseng, Culinary Director, Pricol Gourmet who leads The New Punjab Club shared that,

"What makes The New Punjab Club truly special is its commitment to quality, sourcing ingredients from trusted local producers and embracing a farm-to-table philosophy that respects the land, the farmers, and sustainable practices"

The servers, poised and polished are more than just staff; they are custodians of the experience, carrying forward the energy of the room with grace and precision. Each course flows into the next like a perfectly composed symphony, supported by a backdrop of heritage, hospitality, and hushed opulence. To enrich the experience further, Chef Rajat Gurung, Brand Chef at The New Punjab Club, will also be available for a one-on-one interaction during your visit.

With its intimate setting and attention to detail, The New Punjab Club caters to all couples, families, friends, and even solo diners looking for a quiet indulgence.

The New Punjab Club is now accepting reservations. Your table awaits, polished, plated, and prepared for a journey through the regal kitchens of the North.

Address:

The New Punjab Club, 3rd Floor, J B Khanna Jag Tirth, A2, 2nd Ave, A Block, Anna Nagar East, Chennai, Tamil Nadu 600102. 

Cuisine: India’s North West Frontier

Timings:

• Sunday to Thursday – 12 PM to 11 PM
• Friday & Saturday – 12 PM to 12 AM

Vaishakh Surendran, the General Manager of Lyfe Hotels & Resorts in Bhubaneswar, brings a rich experience and a people-first philosophy that is redefining the hospitality space in Odisha’s capital. Under his leadership, the hotel is fast becoming a standout in the city’s competitive hospitality scene. With a progressive approach, sustainable practices, and a commitment to nurturing talent, Vaishakh and his team are creating a space where both guests and employees thrive.

We sat down with Vaishakh Surendran to understand the vision behind Lyfe Hotels, the cultural and operational essence of the property, and what sets it apart in the evolving hospitality landscape of Bhubaneswar.

1. What inspired your approach to leading Lyfe Hotels & Resorts in Bhubaneswar, and how do you ensure the property stands out in a competitive hospitality landscape?

“I have worked with various brands and owners during my stint as GM over the last 12 years,” says Vaishakh. “While most focus on improving revenue and profitability, what stood out during my interview with our Chairman Shri Srinibash Sahoo was his emphasis on human capital. He expressed a vision for a hotel with near zero attrition, and that deeply resonated with my personal belief that valuing people is the foundation for long-term success. Happy employees lead to happy guests, and that in turn drives repeat business and profitability.”

Being a relatively new entrant in the Bhubaneswar hospitality scene, Lyfe Hotels has experienced both challenges and milestones. But Vaishakh is confident about their distinctiveness. “Our vision and offerings are designed to align with what modern guests seek—experience-led stays. From our location and unique architecture to stylish rooms and the much-talked-about F&B experience, we’ve set ourselves apart. Notably, our Thai restaurant ‘Sweet Basil’ is the only one in Eastern India to feature an expat chef. At the end of FY 2024–25, we surpassed the topline revenue of many established branded hotels in the city, and that motivates us to aim even higher.”

2. What were some of the key priorities you focused on when you took charge, and how have they shaped the overall guest experience at the hotel?

Vaishakh outlines three key priorities: increasing revenue, optimizing operational efficiency, and improving profitability. “In addition, I’ve always focused on nurturing our People, Product, and Processes,” he shares. “Our Net Promoter Score (NPS) has risen to 85, and we’re targeting 90+. While revenues are strong, we’re continuously identifying areas to improve. Our attrition rate is well within industry standards, and we ensure 100% compliance with all statutory and Environmental Health & Safety (EHS) norms.”

3. Bhubaneswar is a vibrant mix of tradition and progress. How do you blend the city's cultural essence with the contemporary vibe of the Lyfe brand?

“Bhubaneswar is known as the Temple City, but it’s also emerging as a hub for sports, IT, and commercial ventures,” he says. “This blend of the old and new aligns perfectly with our brand ethos. While most hotels follow predictable formats, Lyfe offers something fresh. We bring a contemporary design sensibility and guest experience, while also practicing sustainable tourism rooted in Odisha’s cultural heritage. That’s how we stand out.”

4. How is the property embracing environmentally conscious practices, and what impact have these had on both operations and guest perception?

At Lyfe Hotels, sustainability is more than a buzzword—it’s a core value. “Our brand values are encapsulated in the acronym SPIRIT, where 'S' stands for Sustainability,” Vaishakh explains. “From design to daily operations, every element is conceived to reduce our environmental footprint. We use natural lighting, LED fixtures, motion-sensor-based utilities, solar panels, EV charging stations, paper pens, and an in-house water bottling plant. We avoid single-use plastics and locally source all fruits, vegetables, and meat. These efforts resonate well with our guests and align with global best practices.”

5. What leadership philosophy do you follow to motivate your team and maintain high service standards throughout the hotel?

“I believe in being present on the shop floor,” says Vaishakh. “It helps me get a first-hand feel of the guest experience and staff morale. I interact regularly with guests and team members, and maintain an open-door policy that encourages honest conversations.”

He also focuses on empowering his team through knowledge sharing and skill development. “I conduct regular training sessions based on best practices and my personal experiences. I believe every team member should be empowered to bring out their best. When people feel valued and free to innovate, service quality naturally improves.”

6. What is your long-term vision for Lyfe Hotels & Resorts in this region, and how do you plan to elevate the brand’s presence further?

Vaishakh envisions Lyfe Hotels becoming the preferred hospitality brand for guests, employees, and owners alike. “Rather than replicating a cookie-cutter format, we aim to create unique properties that reflect the spirit of their locations,” he shares. “Each hotel will carry the DNA of Lyfe Bhubaneswar but offer a distinct experience. That’s how we plan to grow—not just in numbers, but in character and guest impact.”

Sterling Holiday Resorts, a pioneer in India’s hospitality space, is making waves beyond leisure as it champions accessible healthcare through a high-impact CSR initiative. Partnering with the Fairfax India Charitable Foundation (FICF), Sterling is supporting The FICF Dialysis Mission—an ambitious effort to deliver dialysis care to remote and underserved parts of India.

In FY 2024–25, Sterling contributed ₹7.5 million, facilitating the deployment of 16 dialysis machines across healthcare centres in Tamil Nadu, Madhya Pradesh, and Assam. Recognizing the deep need for such interventions, the company has pledged another ₹15 million in FY 2025–26 to install 22 additional machines, focusing on micro-communities near its resort locations.

Collectively, these 38 dialysis machines are expected to deliver over 18,000 free or subsidized sessions, potentially saving patients an estimated ₹36.4 million—a major relief for individuals burdened by the high cost of chronic treatment.

“This initiative reflects Sterling’s belief that hospitality brands can be forces for good,” said Vikram Lalvani, MD & CEO, Sterling Holiday Resorts.
“Through this CSR initiative, we are proud to extend our purpose beyond hospitality to touch lives through essential healthcare access.”

The FICF Dialysis Mission follows a Public-Private Partnership (PPP) model—combining government infrastructure, private healthcare operators, and CSR funding. The mission envisions 2,000 dialysis machines across 450 centers in 350 districts, offering 4.5 million free/subsidized sessions, saving ₹920 crore for patients and creating over 4,500 rural jobs.

Sterling’s involvement reflects a shift in the corporate narrative—where responsible business translates into inclusive development. By intertwining healthcare access with hospitality footprints, Sterling Holiday Resorts is championing meaningful, measurable social impact—one dialysis session at a time.