Adaa and nazakat, two beautiful Urdu words, come closest to
summing up the fairytale world that is the Taj Falaknuma Palace in the Nizam’s
city of Hyderabad. But to get the nuance of what they really convey, many
English words need to be deployed — elegance, style, romance, beauty, poise,
grace, charm, tantalising…. This palace, in its different moods, does all this,
and more, to you.
I arrive at the Taj Falaknuma (mirror of the heavens) bleary-eyed
after an early morning flight. But the regal horse-carriage, bearing the Nizam’s
insignia, waiting to transport me to the elegantly appointed Shahzaadi suite,
wakes me up. The carriage pulls up before the magnificent white-and-grey
edifice, and I climb up the steps — to be showered with rose petals! The palace,
built in the shape of a scorpion, exudes warmth, calm, grandeur and beauty, all
rolled into one. Suddenly my simple cotton top and comfortable trousers (worn
for the flight) appear inadequate… surely, a delicately embroidered Tusser silk
kurta was called for, I rue.
My suite is in the zenana section, where the sixth Nizam, Mahboob
Ali Pasha, kept a harem of 100 women, no less. Built over 32 acres on the
Koh-i-Tur Hill, which is 2,000 ft above sea level, the palace overlooks the old
city of Hyderabad. It’s Eid, the weather is great, and the city’s icons, such as
the Charminar, Mecca Masjid and Golconda Fort, are visible from the marbled
front porch.
An Eid celebration
The sound of Eid prayers, the shor-sharaba of the festivities rend
the air. The ambience transports you to a bygone era where every Eid celebration
must have been special, with huge bartan overflowing with lazeez khana. Men and
women, resplendent in their finest silks and the famed Nizam’s jewels, would be
gliding around the palace grounds enjoying a scale of grandeur that ordinary
mortals can only dream of.
Or so I thought, having no clue of the warm and lavish hospitality
that General Manager Girish Sehgal and his team would enchant me with!
Within an hour or so of landing at Falaknuma, it is easy to get
intoxicated. Particularly enchanting is the flora: Acres of lush greenery, shady
canopies of tamarind, pomegranate, sweet-lime and other fruit trees, swaying
date palms, flowering trees and colourful bushes twirling around the many
pathways. The fragrance of mogra, the Nizam’s favourite flower, permeates the
air.
But more intoxication is in store — when sparkling wine is offered
at breakfast. The first morning I say a polite ‘no’, but on the second I go for
it, thinking it would pair beautifully with the delectable Paya-nihari-Sheermal
(trotters-bread) combo. It does. I’m coaxed into trying the kheema-naan, which
is delicious too. A wide range of healthy drinks, a host of pastries, cakes and
the softest of croissants are on offer at breakfast, which is prepared to order.
To atone for the sinful calories, after a break, I head for the
cool waters of the swimming pool nestling in perfect sylvan surroundings. A few
laps, and the pool attendant treats me to a refreshing raw mango drink and cut
fruits.
Nawabi hospitality
The breakfast is only a teaser for the nawabi hospitality that
follows. Ramzan has just ended, so the haleem has to be tasted; it melts in the
mouth. To keep it so smooth and yet, unlike a paste, with distinct, well-done
meat strands tantalising your taste buds is a challenge the chef has got right.
Between Celeste, the Falaknuma’s all-day diner offering international cuisine,
and Adaa, its aptly named Indian restaurant, Executive Chef Arun Nayak’s team
provide guests an unforgettable culinary experience.
The kachchi Hyderabadi biryani is subtle and deliciously fragrant,
the lamb just right and juicy; the array of kebabs are a delectable assault on
your taste buds. From the Dahi ke kebab, a rare kebab made from hung yoghurt,
green chilli and cardamom, to the Gosht ki shammi, patties made with meat, chana
dal and spices — the stuff just melts in the mouth. Falaknuma also reminds you
that just as in the finest of Mediterranean cuisine in Greece or Spain, food is
not something you rush through.
So you have Ithmenan se, the Urdu equivalent of “slow food”. Under
this category, I sampled the lip-smacking and unbelievably tender Pathar ka
Gosht; the recipe for this special dish was discovered in the Falaknuma Palace’s
archives and perfected by the chef. On offer are scallops of kid lamb marinated
over 48 hours and then cooked slowly over hot granite.
Unimaginable extravagance
But the best of Dakhani cuisine is only a part of the charm of
staying at the Falaknuma, where, as a reviewer puts it on Trip Advisor, “The
staff make you feel as though you’re a king returning to your own palace”.
Whether it is the shining marble, the shimmering, exquisite chandeliers,
gleaming tabletops with intricate wood inlay work, luxurious sofas with leather
embellishments, rich carpets, the central staircase which is an architectural
wonder having no vertical suspension, ballroom and conference hall — which was
once the Nizam’s breakfast room, library with a collection of rare books, or
banquet hall with a table that can comfortably seat 120 diners, every nook and
corner of this edifice raises enigmatic questions in the mind of the guest.
For answers, I read Falaknuma, the book by George Michell, and
take a guided tour with historian Prabhakar Mahindrakar. Hyderabad, as the
largest Indian princely State, had to keep abreast of western politics and
fashion. Among important persons who often visited Europe was Viqar ul Omra, the
Diwan of Mahboob Ali Pasha. After an eight-month Europe visit in 1882, Omra was
inspired to build a new-classical style grand palace.
Work on the Falaknuma Palace began in 1884 with an ambitious
design, and although the Diwan moved into it in 1889 he continued to embellish
it with custom-built furniture, chandeliers, frescos, and fountains. Over 10
years, he spent an estimated Rs 30-40 lakh and went bankrupt. There are many
versions of how the palace changed hands from the Diwan to his boss, the Nizam.
I liked best Prabhakar’s, which has it that after a lavish party at the palace
in 1897, the Nizam stayed on for a few nights, called his host and said: “Merey
pair yaha se nahi uthtey hei (My feet refuse to move from here).”
Nizam moves in!
Omra had little option but to offer the palace, built in
Tudor-Italian style, as a gift to his boss, and the Nizam compensated him
handsomely, paying much more than the amount spent on building and decorating
this edifice. “Sixteen types of wood and 10 types of marble have been used here,
mainly from Europe. The exquisite chandeliers were custom-built in France and
England,” says the historian, as he walks me around the place. As we enter the
frescoed entrance foyer adorned with a stunning painting of an eagle (by Jean
Gaudier), he recreates the past.
“The Nizam had 17 palaces in Hyderabad, but he chose to stay in
Falaknuma, which was the grandest and most beautiful of all. He entertained and
hosted State heads and the world’s royalty here… crown prince of Germany, Czar
of Russia, King George V, Queen Mary and India’s first president, Rajendra
Prasad, have been guests here.”
The walls and fittings in the famed library have spectacular inlay
work in rosewood and mahogany. The glistening central reading table has
prominent monograms of VO, the Diwan’s initials. The chairs have embossed gilded
leather coverings, and the coffered ceiling is designed akin to the one at the
Windsor Castle library!
The library has 5,970 rare books in nine languages, including
English, Urdu, Persian and Arabic; the Nizam was well-versed in all the four
languages, Prabhakar says. “We also have a first edition of the Sinking of the
Titanic, written by a survivor, and a rare edition of Encyclopaedia Britannica
printed in Cambridge in 1911 and dedicated to George V,” he adds.
Mind-blowing hospitality
My suite is elaborately done up in the subdued palace colours of
beige, brown and grey. The washroom area is huge, the sanitary fittings are a
shining gold, and the arrangement of white and peach lilies seduces the senses.
I am assigned a personal butler, Chinar, who ensures that my
geographically-challenged brain takes me to the right places for meals,
melodious sufi qawalis in the Gol Bungalow, and other places in the mammoth
palace. Both the dinner experiences are unique; the second is a surprise
pre-birthday party — they’d found out that my birthday was four days away — in
the Nizam’s suite, which costs a whopping Rs 5–8 lakh a night, depending on the
season. Kumar Mangalam Birla, Vijay Mallya and the Queen of Qatar have stayed
here. Before dinner, the General Manager, Sehgal, joins me for cocktails — the
pomegranate/ watermelon/ orange Mojitos here are to die for — and a special,
intimate qawali session is organised by the Nizam’s poolside.
The GM is thrilled that in less than two years of its opening, the
hotel is seeing many repeat guests opting for longer stay. The basic room here
starts at around Rs 24,000, and the priciest is the Nizam’s suite.
“We treat all our guests as the Nizam’s special guests and strive
to provide personalised service… if you love history, nature or luxury, this is
the place to be in,” Sehgal smiles.
I experience total pampering and personalised service during my
stay.
Yet, there is more, to reiterate that it is a Taj hotel. I’ve been
attacking the scrumptious macaroons kept in my room, and Chinar must have
noticed their disappearance. Just before I get into the Jaguar for airport
transfer, she hands me a beautiful container packed with the delicacy… so I take
back home more than just beautiful memories.
Queenly touches of luxury
In 2000, Taj Hotels took over the renovation of Falaknuma Palace.
The renovation committee was headed by Princess Esra Jah, who married Mukkaram
Jah, the grandson of the seventh Nizam. Historian Prabhakar Mahindrakar says
when he first saw the palace, “I thought it would crumble very soon — huge
cracks, decaying wooden ceilings, water seepage were all there. The carpets and
curtains were in tatters, the upholstery was eaten away by white ants, and heaps
of dust and huge cobwebs greeted me. Outside there were wild dogs, porcupines
and snakes.”
But soon, experts were pressed into service and Princess Esra
said, “I will restore the bygone era.” Her standards were rigorous — numerous
carpets and curtains were rejected, and others had to be dyed repeatedly to get
the right shade.
Women visitors will be fascinated with the meeting-cum-gossip room
of Queen Ujala Begum. It has exquisite French furniture, with special shelves
above the sofas to store cosmetics and perfumes for the ladies. Complementing
wall-mounted mirrors and chandeliers are exotic drapery and matching carpets.
A highlight at the palace is the Nizam’s study, where
“huzoor used the famous 183-carat Jacob diamond, valued at Rs 400 crore,
as his paperweight. You can see the gold border all around and the original
leather covering… 117 years have passed, but the leather is still intact,” says
Prabhakar. Pointing to an ornate phone, he says: “From this phone, the Nizam
used to make calls over 100 years ago.”
The treasures the various rooms and halls unfold are a virtual
feast for the eyes and the senses. Ornate gilded frames and frescos, elaborate
drapery and crystal castings for ceiling fans, intricate music systems, clocks
with celestial figures… and the Nizam’s bed, its top made of gold and legs
diamond-studded. A pulley system helped lower the lights for his reading! And
then there was the Begum’s special bathtub with an intricate pipe system that
carried not only hot and cold water but also perfume to be mixed into the
bathwater.
I discover a fine touch in my wardrobe drawers, which are lined
with cushioned silk, and smile, recalling the historian saying that Queen Ujala
Begum’s wardrobes were lined thus because if one of her countless maids was not
around and she rummaged around in it, her fingers should not be hurt!