Perceptive Ideas has marked another milestone in structural engineering and design innovation with the Taj Amer Jaipur project. Set near the historic Amer region, the development reflects a careful balance between heritage charm and modern construction. With Jaipur’s cultural richness as its backdrop, the project stands out as more than just a hospitality space, offering a thoughtfully designed environment that connects tradition with contemporary living.

The design of Taj Amer Jaipur draws strongly from Rajasthani architectural elements such as courtyards, chhatris, jaalis, and detailed stonework. These traditional features are combined with modern construction methods to meet current safety and functional needs. The layout has been planned in a way that allows clear views of the Aravalli hills, helping every space feel closely connected to nature and enhancing the overall guest experience.

From a structural perspective, the project required a strong focus on both design and performance. Reinforced concrete framing systems have been used along with carefully planned load distribution to maintain stability. This becomes especially important in large open areas like banquet halls, lobbies, and recreational spaces, where wide spans and minimal columns are essential.

Another important aspect considered during the design is seismic safety. Since Rajasthan falls under a moderate seismic zone as per Indian standards, the structure has been detailed to perform safely under such conditions. Factors like wind pressure and temperature variations have also been taken into account, keeping the region’s climate in mind.

What makes Taj Amer Jaipur visually appealing is how it retains its traditional look while being supported by modern engineering techniques. Stone cladding, jaali work, and decorative elements are fixed using advanced systems that ensure durability and safety. This approach allows the project to maintain its cultural identity without compromising on structural strength.

Sustainability is also a key focus area in the project. Efficient water management, energy-conscious planning, and the use of locally sourced materials help reduce environmental impact. Passive cooling methods, such as shaded courtyards and well-ventilated spaces, have been included, drawing inspiration from traditional Rajasthani design while meeting present-day sustainability goals.

Executing a project of this scale required close coordination between architects, engineers, consultants, and contractors. Attention to quality, careful material selection, and timely execution played an important role in achieving the final outcome.

The interiors of Taj Amer Jaipur reflect a strong sense of detail, with handcrafted elements, rich textures, and a colour palette inspired by Jaipur’s royal heritage. At the same time, modern amenities ensure comfort for both leisure and business travellers, making it a well-rounded hospitality destination.

Speaking on the project, the Founder of Perceptive Ideas Mr Ajay Gupta said:

“Taj Amer Jaipur exemplifies our commitment to creating structures that respect cultural heritage while embracing modern engineering excellence. Our focus was to deliver a solution that is not only structurally robust but also contextually meaningful and environmentally responsible.”

With this project, Perceptive Ideas continues to set strong benchmarks in combining tradition, innovation, and sustainability. Taj Amer Jaipur stands as an example of how modern engineering and cultural sensitivity can come together to create something truly meaningful in today’s built environment.

The Institute of Hotel Management, Catering Technology & Applied Nutrition, Hyderabad (IHM-Hyderabad), a premier Central Government institute under the Ministry of Tourism, Government of India, hosted its Annual Awards Ceremony for the academic year 2025–26 at its campus in DD Colony, Vidyanagar. The event brought together students, faculty, and industry leaders to celebrate academic excellence, strong placement results, and overall student achievements.

The ceremony was attended by several distinguished guests, including Sri Pradyumna Krishna Dasa, Spiritual Leader (ISKCON); Mr. Deep Preet Bindra, General Manager, The Westin Hyderabad Mindspace; Mr. Gaurav K. Kumra, VP & GM, Trident Hyderabad; Mr. Ajit Singh Garcha, Area GM, The Park Hyderabad; Mr. Baranirathan Chidambar, VP Operations, Green Park Hotels; Mr. Vishal Srivastava, General Manager, Vivanta Hyderabad; Mr. Nagesh Pampati, Chairman, TAAI Andhra Pradesh & Telangana Chapter; Mr. Krupakar Ravipati, Assistant Director, India Tourism and Mr. Sanjay Thakur, Principal, IHM-Hyderabad.

The programme began with a traditional Ganesh Vandana followed by the National Anthem. In his welcome address, Principal Mr. Sanjay Thakur highlighted the institute’s continued focus on building skilled and industry-ready hospitality professionals. One of the key moments of the event was the unveiling of the annual college magazine CACKLE, which showcased the institute’s achievements and creative work over the past year.

Faculty and administrative staff were also recognised for their contribution to the institute’s growth, reflecting their role in maintaining strong academic and operational standards.

Placement performance stood out as a major highlight this year. Around 40 students secured Management Trainee roles with leading hotel chains, while more than 150 students were placed across sectors such as QSRs, FMCG, retail, co-working spaces, airport outlets, corporate catering, and facility management. Several final-year students are also moving towards international placements, showing the institute’s strong industry connections.

Student achievements were celebrated across multiple areas. Academic toppers and sportspersons were honoured at the Yamuna Ranga Rao Trophy Inter-College Sports Meet. Creative talent was recognised through the Inter-Collegiate Flower Arrangement Competition, while students who performed well in state and national culinary competitions like India Skills and Everest Better Kitchen were also felicitated.

Among the academic award winners, Preeti Chouhan (Alumnus 2025) secured first rank in the final year and topped in F&B Service and Accommodation Operations. Hedaoo Rushil Avinash (Alumnus 2025) was recognised as the second topper of the final year. Rahil Sharma (Batch 2026) was awarded topper of the second year B.Sc., while Nalla Bipin Teja (Batch 2026) secured the second position. Meghana Bhutada (Batch 2026) was recognised as topper in the vegetarian course. In the first year category, Sattwikee Ray (Batch 2027) secured the top position, followed by Akshit Baliyan (Batch 2027) as second topper. Kovvuri Pavani (Alumnus 2025) and Amaresh Samal (Alumnus 2025) were honoured as the first and second toppers respectively in the Craftsmanship Certificate Course in Food Production & Patisserie.

The event also featured insightful addresses from the invited guests, offering students guidance and industry perspectives as they prepare for their careers.

The ceremony concluded with a vote of thanks by Rachna Agashe, HoD, followed by a rendition of Vande Mataram. Guests were then served a specially curated lunch prepared by the institute’s chefs. A note of thanks was extended to EazyDiner for supporting the event as sponsor.

The International Institute of Culinary Arts (IICA) recently hosted a Kids Gourmet Dessert Masterclass at the Shoppers Stop outlet in Sector 66, Gurugram. The session was designed as an interactive, hands-on experience, introducing young participants to the basics of gourmet dessert-making while encouraging creativity and confidence in the kitchen. Over 65 young learners took part in the workshop, making it a lively and engaging session. This also marked the third workshop conducted by IICA at Shoppers Stop.

The masterclass was led by Chef Dharmendra Kumar, Sous Chef, Bakery & Pastry, IICA, along with Chef Prashant Kumar, Jr. Sous Chef, IICA. During the session, they demonstrated two recipes, Foxnut and Chocolate Rocks, and Fruit Trifle with Eggless Sponge. The chefs focused on simplifying techniques, making gourmet concepts easy for children to understand and enjoy.

The workshop was attended by Gandharv, Customer Care Associate & Marketing Manager at Shoppers Stop. Supporting the chefs were IICA students Gyan Vrat Arya (Bakery Student) and Aryan Jha (Culinary Student), who gained hands-on experience through the session. Such workshops at IICA are aimed at bridging the gap between classroom learning and industry exposure, giving students a chance to understand real-world environments.

Chef Virender S. Datta, Founder, International Institute of Culinary Arts (IICA), said, "Workshops like these play an important role in introducing young audiences to culinary creativity in an engaging and interactive manner. Such initiatives not only encourage early interest in the culinary arts but also help create memorable experiences for participants, while enabling brands like Shoppers Stop to meaningfully engage with their customers through unique, hands-on activities."

Arjun S. Datta, Managing Director & COO, International Institute of Culinary Arts (IICA), added, "Collaborations like these provide an effective platform for organisations such as Shoppers Stop to enhance customer engagement by offering interactive culinary and pastry workshops. These experiences help create stronger connections with their audience while bringing a unique experiential dimension to retail environments."

For those interested in building a career in culinary or bakery arts, registrations are currently open for the July '26 batch at IICA’s Hauz Khas campus. The programmes offer structured training under experienced chefs, with a strong focus on practical learning and industry exposure, along with pathways to global work opportunities.

Founded in 2005 by Chef Virender S. Datta, IICA is among the early institutions in India to introduce internationally benchmarked culinary education. The institute combines structured kitchen training with globally recognised qualifications from City & Guilds (UK) and BSI Learning (Australia), offered exclusively at IICA. It has also expanded its global presence through collaborations, including a Memorandum of Understanding with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College in Japan, enabling student exchange, joint curriculum development, and cross-cultural learning opportunities.