What is so special about your IRD?
It's the opportunity to live like a movie star for the day that really appeals to people, and if the food and service is also great, then even better.
Read MoreOur in-room dining is special in that you don’t have to order it only in your room; you can enjoy your order anywhere at our resort at any time.
Our resort has embraced cutting edge technology such as our Alma App, QR codes and our guest wristbands to ensure our in-room dining and other services are contactless and sustainable.
Some of our brands will have a kitchen in the room where guests can see food being cooked in front of their eyes. ‘The most important is that we believe in Lab Kitchen which is like laboratories based on less touch technology while human is at a task with distance’
Read MoreTime of course is the most important factor in every aspect of in-room dining, Time is like the heartbeat of IRD operations.
In the coming time, we also plan to introduce Vserve (a software that tabulates & tracks Time, efficiency & scopes)
Read MoreEver since the pandemic, we have seen enormous change in guest preferences. They prefer dining with their family in the comfort of their rooms rather than to coming down for food at the dining at restaurants.
Read MoreThe usual IRD orders "Meal on Tray" turn into a trolley table with a restaurant-like set up with botanicals, overlooking the beautiful Tapi river. A perfect setup for a romantic cosy dining experience.
Read MoreAnother unique point for our hotel is the kitchenette set up in our hotel rooms. We have different packages where guests can pre-order their groceries before they check-in and reorder their supplies during their stay.
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Editor’s Pick
Ditch the idea that a night out needs effort.
House of Pleo isn’t about escape in the grand, cinematic sense. It’s about something quieter. A shift you feel as you step away from the rhythm of Powai and into a rooftop that softens the city without disconnecting from it.
This is a space built for the in-between moments. The walk up. The first drink. The way conversations settle in as the music finds its pace. Familiar coordinates, reimagined into something that feels both easy and intentional.
From cocktails that carry a distinct point of view to food that understands how people actually eat after a long day, everything here works towards one idea—keeping it simple, without making it ordinary.
Curious what happens when a neighbourhood finds its new rhythm?
“Luxury today is not about marble floors or thread counts – guests can find that anywhere. What they cannot find everywhere is Udaipur.”
— Ms. Swati Agarwal, Spokesperson & Owner, Radisson Blu Hotel, Resorts and Spa, Udaipur
Tried & Tasted by Hospemag
Revenue is vanity, profit is sanity. While RevPAR (Revenue Per Available Room) remains the heartbeat of the industry, 2026 is teaching us that it’s no longer the only metric that matters. With global growth hitting a pricing ceiling at 1-2%, but the Asia-Pacific region surging ahead at 3-4%, the story is shifting. We’re moving toward TRevPAR (Total RevPAR) and GOPPAR (Gross Operating Profit), because in an era of 'experiential travel,' an empty room doesn't just lose a night's stay—it loses the signature parotta at the bar and the premium spa treatment.
