Offers an indulgent culinary range in a unique estate dining setting, managed by Four Seasons Catering
FHR management announces plans for a reimagined 2000-acres FHR aiming to usher in era of luxury wilderness lifestyle
Strategic collaborations with global hospitality brands sewed up to offer a harmonious amalgamation of rich biodiversity and luxurious lifestyle
Mired in seemingly unending controversies for more than two decades over alleged violations of the environmental and forest laws, and still not completely out of the woods, the Forest Hill Resort (FHR) looks set to reimagine and reinvent itself as a retreat for stunning and luxurious wilderness lifestyle.
International collaborations have been sewed up to convert its mind-blowing 2,000 acres of contiguous landscape in Karoran and Nada villages, abutting the Union territory of Chandigarh, into a world class ecotourism project. The resort has assets unmatched by any other in the region, marked by undulating terrain, mud hills, dense vegetation, myriad flora and fauna, a meandering golf course with a golf range and academy, large water bodies, and not to forget the seasonal stream Patiala Ki Rao originating in the Shivalik Ranges and running through it.
Enhancing its idyllic surroundings is the bordering 6500 acres of Sukhna Wildlife Sanctuary and the backdrop of the scenic Shivalik ranges.
The management of FHR, part of the WWICS Group, recently invited select media over to unveil a new look classy and luxurious club house of the Forest Hill Golf & Country Club, designed by the world renowned hospitality architecture and design firm Wimberley, Allison, Tong & Goo (WATG), which is also doing the architecture and design of the rest of the Forest Hill Golf Resort.
Your own news portal LifeInChandigarh.com also availed an opportunity to take a two-hours long escorted tour of sections of the 2,000 acres property. The experience was purely ecstatic and overwhelming – meandering muddy tracks, some with a steep gradient, through thick vegetation and wooded areas, valleys, past large water bodies, and sections of the golf course, with loud and piercing calls of peacocks being omnipresent wherever we drove in a 4X4 wheeled drive.
In a quiet corner, we came across seven two-bedroom boutique wilderness cottages being readied to welcome guests to luxurious living and serene surroundings. While six of these cottages will have a common swimming pool, a seventh slightly segregated and at a greater height will have the luxury of an exclusive pool. A separate outdoor bar and barbeque station is being laid out for this clutch of cottages.
FHR has roped in the services of The Ultimate Travelling Camp (TUTC) as a partner to run these cottages.
Among Forest Hill Resort’s prime attractions is a stunning contemporary style two-bedroom property. Acacia Cottage offers chic-modern interiors with attached baths, a private swimming pool, a gazebo and an expansive lawn, ideal for a quiet, relaxing stay. It can also be a venue for hosting a small private party.
There are also two large venues, managed by Amaltas, for hosting opulent marriage functions.
Beyond luxury stays, Forest Hill is a destination for adventure and elevated living, offering experiences like golfing, horseback riding, camping, hiking, trekking, biking, off-roading, boating, ziplining, jungle safaris, birdwatching and stargazing under unspoiled skies for those looking to explore the great outdoors.
For the well-heeled, two heli pads in the resort allow for quick travel by charter heli-services.
The resort is also planning to open one of the largest health and wellness retreat in the county in partnership with a well-known operator from Kochi, Kerala.
WWICS Group Senior Director Devinder Sandhu, shared with LifeInChandigarh.com “the resort is in advanced talks with leading international hospitality brands to introduce premium branded residences, bringing global service standards and enhanced asset appreciation.”
About the partnership with TUTC, he commented, “they will manage the Wilderness Lodge as a collection of boutique luxury wilderness cottages at the property.
“The hospitality portfolio will soon expand with the soft launch of these cottages, followed by phased introductions of villas, farms, estates and branded residences in association with a leading five-star international hospitality brand.”
The only dampener appears to be seven odd-km narrow approach road from near the prestigious Post Graduate Institute of Medical Education and Research (PGIMER) Chandigarh, which urgently needs widening and sections of it urgent repair. A stretch of it falls under UT Chandigarh and the rest in Punjab, leading to delays.
Unveiling of the all-new Club House
Coming back to the re-invented Club House unveiled in the recent media event, the management of FHR described it as a key milestone in the resort’s transformation into a luxury eco-tourism destination in the wilderness.
Senior Director Devinder Sandhu, along with General Manager Karan Datta, Chef Amardeep Singh and Chef Arshi Naeem, interacted with the media, sharing insights into FHR’s vision, the concept behind the new club house and more.
In the words of Devinder Sandhu, “At Forest Hill Resort, we are not just offering a destination; we are creating a way of life that integrates sustainability, wellness, and refined hospitality. Our vision is to build a community that values conscious living while delivering long-term lifestyle and investment value.”
The all-new club house, managed by Four Seasons Catering, renowned catering service providers offering a wide range of services in catering from weddings to corporate events and other special occasions, features a striking glass structure with a clear roof, private dining spaces, and the elegant outdoor venue ‘Le Jardin’.
Chef Amardeep Singh had this to say about the menu: “Our menu is aptly named The Vańa, crafted as a journey of flavours — from comforting estate-style dishes to globally inspired plates. Signature offerings like the Blue Cheese Naan Pockets, Old Delhi Mutton Seekh, and Truffle Dal Makhani reflect our focus on bold taste, quality ingredients, and refined execution.”
Fellow chef Arshi Naeem added: “At The Vańa, we wanted every dish to feel both nostalgic and elevated. From indulgent signatures like Kashmiri Rogan Josh to desserts like the Valrhona Chocolate Fondant and our Flamed Vanilla Mille-Feuille, each element is designed to create a memorable, immersive dining experience.”
The resort offers a refined multi-cuisine programme spanning Indian, Continental, Pan-Asian, and Oriental dishes, claimed to be crafted using fresh ingredients sourced directly from FHR farms.
Sharing more details General Manager Karan Datta informed that the club house restaurant by itself accommodates 55 covers. It has a licensed bar which serves all premium brands. Just outside, in the corridor is a café. Behind the restaurant there are large lawns at four different levels with the Le Jardin hanger and a gazebo. Collectively these are more than adequate for hosting 300 guests.
Each level of lawn and the hanger can be utilised for smaller private parties. The gazebo can cater to smaller 8-10-member birthday parties.
The club house, which is open to even non-members with a nominal extra charge, currently covers an area of 10,000 sq feet, but after completion of a planned expansion it will quadruple to 35,000-40,000 sq ft with the addition of all round modern recreational facilities.
Visibly excited over the start of a new journey for FHR, Devinder Sandhu apparently made efforts to paint a new face of the resort. “At a time when the definition of luxury is evolving beyond opulence to immersive and meaningful living, we are pioneering a nature-first approach, where one can experience a lifestyle deeply connected with the land through farm-to-table dining, organic produce and thoughtfully curated outdoor experiences that celebrate wildlife, birdlife and ecological harmony.
“A key differentiator of the project is its responsible development philosophy, with less than 20% of the land allocated for construction to preserve natural flora and fauna. Built using local materials and techniques, the resort is designed to blend seamlessly with its surroundings while minimizing ecological impact,” he asserted.
Reforestation with indigenous species
Forest Hill Resort has recently also partnered with Afforestt (https://afforestt.com/), an enterprise with a mission to bring back lost native forests, aimed at creating a sustainable and eco-friendly community. The target, reforesting 75% of the land with indigenous species, promoting biodiversity and ecological balance. An audit of the landscape has reportedly been done and work on the reforestation project is expected to start soon.
Menu – Vana Estate Dining
The rich and varied menu at the club house has sections like Soups, Charcoal & Fire, Fireside Tales, Garden & Greens, Terrace Garden, Bar, Coffee & Espresso and Fresh Juices & Coolers.
The Tastings Part
At the outset we were served with a welcome Virgin Watermelon Mojito curated with fresh watermelon, mint and lime with a crisp, fizzy finish. Among the other options were Piccante, a spicy tequila cocktail with a fiery kick of chilli, citrus, and fresh herbs.
From the Amuse Bouche – European choices, we got to taste the Roasted Tomato & Basil Veloute soup, which featured a silky roasted tomato and basil broth, served with a toasted bread, as a tasting shot.
Among European salads, we were served Pomelo & Avocado salad with a touch of citrus, herbs and light dressing.
In Indian Small Plates section, the Hung Curd & Dilli Kebabs, with a crisp exterior and a soft yoghurt centre, were awesome.
Old Delhi Mutton Seekh, charcoal-grilled with robust spices, was also on offer but being a vegetarian, it was out of bounds for me.
For the same reason, two servings from the Seafood Progression – Tandoori prawns & Miso Glazed Sole – had to be ignored.
The Indian Main Course featured Old Delhi Butter Chicken with refined tomato butter gravy; Paneer & Bell Pepper Kadhai (smoked finish with stone -ground masalas) and Truffle Dal Makhani (slow cooked lentils finished with butter and truffle). These were mated with Mini Butter Naans and Focaccia Lachha Parantha.
To cap the wonderful afternoon, the desserts served were among my favourite – the Shahi Tukda with saffron syrup and rabri; and Valrhona Chocolate Fondant with a molten centre and a warm finish.
To describe the overall experience, we came away impressed!
A few months into its journey the Chhota Banaras management invited your own news portal LifeInChandigarh.com to review the outlet in Sector 8 Madhya Marg where big names like Gopal’s and Sindhi Sweets are already deeply entrenched.
Apart from the popular street foods like Chhana Tawa Bhatura, Chana Kulcha, Aloo Puri, Pav Bhaji, Vada Pav, Batata Vada, Kachori with Aloo Sabzi and Papdi Chaat, Chhota Banaras serves a wide variety of South Indian Specials, including varieties in Ragi, teatime cakes and cookies, hot and cold beverages, home-made ice creams, freshly baked breads, and a complete range of sweets and desserts.
Later interacting with LifeInChandigarh.com, Chef Umesh, who hails from Bihar, shared that “Chhota Banaras is built around the idea that Banaras is not merely a place, but a lived experience. It represents a slower, more mindful way of living where food is prepared with patience and authenticity, and traditions are practiced daily rather than preserved as nostalgia.”
The beverage selection complements the food with nostalgic Indian favourites such as Gulkand Shake, sweet Lassi, Badam Milk and Nimbu Pani along with a fermented option – Mint Kombucha.
“In all other cities we have a sweets shop and bakery. Why we are calling the Panchkula facility as our flagship is because we have added a full-fledged large format vegetarian restaurant for the first time anywhere. Henceforth we have plans to carry forward this restaurant format as we expand in the tricity to Chandigarh, Mohali and beyond.”
On the issue of competition from rivals, Juneja, who was accompanied by his wife Rita Juneja and another director in the company Vinay Sood, said “We are not here to compete with anyone. We have faith in God and our work – the variety and quality of our products, their taste, our facilities and our service.”
Janta Premium, spread over 6000 square feet (ground & basement), has on offer 150+ items in its multi-cuisine dining and more than 300 items in its sweets and bakery sections.
Gujiya (Plain), Gulaab Anjeer Gujiya, Pan Gujia, Long Latta Gujiya, Cranberry Gujiya, Shahi Badam Gujiya, Strawberry Gujiya, Gud Saunf Gujiya, Kaju Gujiya, Mango Gujiya, Coconut Gujiya, Chocolate Gujiya, Khajur Gujiya, Baked Gujiya, Baked Dark Chocolate Gujiya, Chandrakala, Pineapple Gujiya, Samosa Gujiya, Baked White Chocolate Gujiya, Kesar Gujiya, Dry Fruit Gujiya and ‘Fiber24’ sugar free Gujiya.
Having already had a great experience of visiting Back to Source in Sector 17 over the years, your own news portal LifeInChandigarh.com, on an invitation from the Aggarwals, recently visited their Café Well-Being in Sector 22-C Chandigarh, which is located diagonally opposite and across the road from Hotel JW Marriott.
“Refined oils and over-processing have distorted our understanding of food. We use cold-pressed oils, ‘desi khaand’ instead of refined sugar and single-source cow and buffalo milk across our kitchens,” shared Munish, who has a knack for thinking up something new each time he enters the kitchen, as Puja put it.
She showcased some fermented recipes using cabbage, cucumber, cauliflower among other vegetables, crafted by her using lactic acid fermentation, alongside naturally fermented and probiotic-rich beverages like
Fresh salad with a mix of fermented cabbage and carrot, and Nachos with fermented salsas are another attraction.
As in all their cafes, the décor and furniture at Café Well-Being, Sector 22 are minimalistic and sustainable. Here even the walls are painted with natural lime.
Well-stocked merchandise shelves vend a wide range of cookies, biscuits, biscotti, dry snacks, breads, pickles, fermented drinks, cakes, gir & desi cow ghee and cold-pressed oils.
A glimpse of specials on Café Well-Being-Sector 22 Menu
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