Tête-À-Tea With Sachin Pabreja: Manuj Ralhan, GM At Novotel Jaipur Convention Centre On Leadership, Success And Service

Introducing Manuj Ralhan: dynamic hospitality strategist and award-winning General Manager, currently helming Novotel Jaipur Convention Centre, with a rich legacy across luxury brands and global destinations. Manuj has redefined hospitality and is a friend I deeply respect for his warmth, vision, and relentless pursuit of excellence, truly an industry changemaker and an inspiring leader I’ve had the pleasure to know for over a decade

1. Novotel Jaipur Convention Centre is described as a “spectacular, contemporary space” and a new address for global travellers. What makes this property stand out in Jaipur’s vibrant hospitality market, and how do you balance the needs of business travellers, event organisers, and leisure guests?

You know, when I first walked into this 42-acre property in Sitapura, I saw something extraordinary - not just another hotel, but India's first exhibition centre managed by hospitality professionals. After 23 years across luxury brands, I knew this was different. We're 15 minutes from the airport, yes, but more importantly, we're at the heart of something revolutionary. What makes us unique? It's simple - we know our guests before they walk through our doors. When a corporate executive books with us, we already know they prefer their morning coffee at 6 AM, medium roast, with a dash of cinnamon. When families arrive for weekend getaways, we've prepared their preferred corner table at Food Exchange. This isn't just service - it's anticipatory hospitality that turns first-time visitors into lifelong advocates.

2. The hotel is home to South Asia’s Leading Exhibition Centre, making it a hub for meetings, conferences, and events. Can you share what sets your convention facilities apart and how they cater to the evolving demands of global events in 2025?

Let me share something remarkable - in our first operational year, we hosted over 200 events. From the Rising Rajasthan Global Investment Summit, where Hon'ble Prime Minister Shri Narendra Modi graced us, to IIFA 2025 with Bollywood's biggest stars, to Diljit Dosanjh's concert with 26,800 screaming fans. But here's what truly sets us apart - our two pillar-less exhibition halls of 10,000 square meters each and Mugdha- Convention Centre, 12 Meeting Rooms, 1 VIP Lounge, 2 Green Rooms, and they're not just spaces; they're canvases for creating memories. During that massive Diljit concert, we didn't just manage crowd control - we personalised the experience for VIPs, ensuring their favourite refreshments were ready, their dietary restrictions noted. That's the difference between event management and experience curation.

3. Food and beverage offerings are a cornerstone of the guest experience. How does Novotel Jaipur curate its dining options to reflect both local Rajasthani flavours and global culinary trends, and what’s the vision behind your F&B outlets?

Twenty-three years in this industry taught me one thing - great food isn't about complexity; it's about connection. At Food Exchange, we have two exclusive open kitchens and our star - a dedicated vegetarian kitchen led by our Maharaj, who's a magician with traditional Rajasthani flavours. Here's my philosophy: Why serve a guest something Instagram-pretty that doesn't touch their soul, when you can serve them simple dal that brings tears to their eyes? Our famous chutney station with seven house-made varieties consistently outperforms elaborate international counters. Why? Because authentic flavours create authentic memories. Our guests don’t just dine here; they experience their grandmother’s kitchen, reimagined for the modern palate.

4. EazyDiner is all about celebrating standout dining. Could you highlight a signature dish or dining experience at Novotel Jaipur that embodies the spirit of the Pink City, and how do you ensure it resonates with both local and international guests?

I'll never forget this one guest during IIFA 2025 - a Bollywood celebrity with the strictest dietary requirements you can imagine. 45 minutes notice. My team - Chef Alok and Chef Jatinder - they didn't panic. They created magic: oil-free hummus, unfried falafel, sugar-free cookies. But here's the beautiful part - it wasn't the complexity that moved this guest to tears. It was the thoughtful simplicity, the understanding that we cared about their individual needs. That's our signature - bespoke simplicity. Chef Nikhil's dal cheela isn't just a dish; it's a conversation with your palate. Chef Sudarshan's laal maas isn't just a curry; it's Rajasthan's desert heritage served with modern finesse. We don't just feed people; we nourish their stories.

5. Sustainable dining and eco-conscious practices are trending across the industry. How is Novotel Jaipur incorporating sustainability into its food and beverage operations, and are there any farm-to-table or locally sourced initiatives you’re excited about?

Sustainability for us isn't just about our 2.5 MW Solar Plant or paperless operations. It's about knowing our guests so well that we waste nothing. When we source from farms within 100km, it's not just for the environment - it's because we know Mrs. Gupta prefers her tomatoes from that specific farm in Chomu, and Mr. Singh's family loves the paneer from our partner dairy in Dudu. Our guest preference database drives everything. We grow herbs that actually get consumed, source spices that match our regulars' heat tolerance. Sustainability with personalisation - that's our secret sauce.

6. As a leader in hospitality, how do you see the food and beverage trends evolving in Jaipur, and what steps is Novotel Jaipur taking to stay ahead of the curve—be it through unique menus, immersive dining experiences, or technology like EazyDiner’s instant booking platform?

Here's something exciting - we converted our exhibition halls into a cricket stadium for the Entertainment Premium League. Imagine that creativity applied to dining! We're not just following trends; we're creating experiences that anticipate desires. At Gourmet Bar, it's not just about crafting cocktails with saffron and cardamom; it's about remembering that Mr. Sharma always orders his whiskey neat, while his wife prefers her gin with extra lime. When they return after six months, their drinks are ready before they ask. That's innovation through intimacy.

7. EazyDiner has transformed the dining experience with instant table reservations and curated deals. How does partnering with platforms like EazyDiner enhance the guest experience at Novotel Jaipur, and what role does technology play in your F&B operations?

Technology should be invisible to guests but magical in its impact. Our paperless operations mean guests receive e-bills on their phones, yes, but more importantly, their preferences travel with them. When they book next time, we know they're vegetarian, prefer corner tables, and always ask for extra chutney. Our social media presence has been transformational - guests discover us through stunning visuals, but they stay because the reality exceeds their digital expectations. Technology connects us, but human understanding converts visitors into family.

8. In the spirit of Tête-à-Tea’s storytelling, can you share a memorable moment or guest experience at Novotel Jaipur that captures the essence of your hospitality philosophy and the impact of your F&B offerings?

During the Jaipur Jewellery Show, we were catering to exhibits worth over INR 3,500 crores. Pressure? Immense. But here's what happened - an elderly gentleman, clearly overwhelmed by the scale, sat alone at our Food Exchange. Our server Nikhil noticed he wasn't eating much from the buffet. Instead of ignoring it, Nikhil approached him, discovered he was from a small village in Gujarat, missing home food. Within 20 minutes, our Maharaj had prepared a simple khichdi with fresh ghee and pickle - not on any menu, just pure hospitality instinct. That gentleman became our biggest advocate, bringing 45 members of his extended family for Diwali dinner the next month. That's when you know you've mastered hospitality - when you solve problems guests didn't even know they had.

9. Looking ahead, what exciting plans or innovations are in store for Novotel Jaipur’s dining and convention spaces in 2026, and how do you aim to elevate Jaipur’s position as a global culinary and hospitality destination?

Here's my vision for tomorrow - Jaipur deserves to be on the global stage, not just as a tourist destination, but as India's premier MICE hub where the world comes to experience authentic Rajasthani hospitality. We're creating our own sustainable herb garden across 2 acres of our property - mint, coriander, basil, and traditional Rajasthani herbs like methi and pudina grown with rainwater harvesting and organic composting. Every international delegate who visits will taste ingredients grown in Rajasthani soil, connecting them directly to our desert heritage. But sustainability goes deeper. When we host high-volume events like the 26,800-strong Diljit concert, we're pioneering zero-waste protocols. Every plate, every napkin, every food scrap is either composted in our on-site facility or upcycled into our herb garden. 14,000 guests served in one day with absolutely zero landfill waste - that's our commitment to Mother Earth and future generations.

We're bringing global exhibitions and conventions to showcase Rajasthan's authentic flavours to the world. Imagine international food critics discovering ker sangri prepared by our Maharaj or five varieties of bajra rotis made from grain grown in Jodhpur's traditional farms. Every international event becomes a cultural bridge, every meal an ambassador for Rajasthan's culinary legacy. Our "Know Before We Serve" philosophy scales beautifully - whether it's 200 guests or 20,000, we create individual moments of recognition. A simple nod acknowledging someone's dietary preference, a surprise regional delicacy for a homesick attendee, personal touches that make global events feel intimate. This isn't just about reducing our carbon footprint - it's about expanding Rajasthan's cultural footprint across the globe, one perfectly spiced meal at a time.

10. As the General Manager, what’s your personal favourite dish or drink on the Novotel Jaipur menu, and how does it reflect your vision for creating lasting memories for guests?

You know what excites me most? My young team has achieved in two years what took me 22 years to learn. They've embraced this philosophy of "Wow Through Understanding" so completely that guests often ask me, "How did they know?" My favourite moment? Our signature lassi- saffron, cardamom, and rose water served in traditional clay glasses. It’s humble, it’s simple, yet it represents everything we believe in: honouring tradition, elevating presentation, and serving with genuine care. When a guest from Germany tells me this lassi reminds them of their Indian grandmother’s recipe, that’s when you know you’ve created not just a drink, but a bridge between hearts. We achieved ₹90 Cr revenue with 45% GOP in Year 1, not through complexity, but through authentic connections. Every meal, every interaction, every thoughtful touchpoint, it’s all about understanding the guest’s essence and reflecting it back with love. That’s not just hospitality, that’s home.