The rise of the “third place”
Nobody wants the “same” any more. Regionalisation, personalisation and a sense of place are driving cultural consumption. The new private members’ clubs reflect this shift in the idea of luxury
By Anupam Dasgupta
The rise of private members’ clubs reflects an evolution in hospitality, where increasingly cultural programming intersects with culinary, wellness and design, and consumers seek a “third place” other than home and office as a primary arena for connection and exchange. At The Leela Palaces, Hotels and Resorts, we are experiencing this shift firsthand as the zeitgeist of our times moves us away from neutrality and tastes change like seasons, with a flippant ‘je ne sais quoi’. Nobody wants the same anymore. It is the time of regionalisation, personalisation and hyperlocalisation. Plain Jane is not ‘de-rigueur’. Even airports now prioritize a ‘sense of place’. Look no further than T2 at Bengaluru. People want spaces that speak globally but retain local elements in food, design and cultural references. It is time for true differentiation.
Arq By The Leela, our invitation-only private members’ club, was conceived as a natural extension of our philosophy of true Indian luxury and intuitive service. Beyond its design language, its curated culinary and beverage offerings and privileges, Arq By The Leela is distinguished by thoughtful cultural programming and carefully considered access. At its core, the idea was to create a cohort, a community of thought-leaders and changemakers who value meaningful dialogue and cultural capital. The Bengaluru outpost is up and running, while Delhi and Chennai are about to witness their unveiling. Mumbai follows soon after.
It is important to consider the larger shift that has happened in how people are consuming luxury today while we go about creating these third spaces. What we are witnessing is a structural shift in how people gather, dine and engage. Consider for a moment the ever-alive world of restaurants and bars in India today. The pace of growth, change and maturity is jaw-dropping. Never mind that Michelin is not here yet. It is certainly not stopping young chefs and restaurateurs from innovating, creating and growing in leaps and bounds. If and when Michelin formally enters the market, it would perhaps be surprised by the remarkable maturity of the landscape. and Megu’s laid-back yet sophisticated Izakaya space in Delhi, to name a few. The global exposure and training that our chefs, mixologists and sommeliers undergo are creating this positive momentum. Each venue is anchored in a distinct narrative. At Amber Terrace, for instance, the root-to-fruit philosophy reflects an ingredient-led approach aligned with broader global conversations around sustainability and mindful consumption. Though each bar differs in décor, music programming and theme, the common thread is the presence of a distinctive and compelling story that invites guests back again and again. Importantly, this evolution in luxury today is not defined by indulgence alone, but by balance. Dining, social connection and wellbeing are no longer separate experiences. They coexist within thoughtfully designed spaces that respect both vitality and pleasure. And that’s why at The Leela, this philosophy finds expression in Aujasya by The Leela, our signature wellness programme, where nourishment, movement and mindful living are woven naturally into the guest journey.
As we celebrate not hedonism and consumption for the sake of it but the coming of age of sophisticated luxury, craftsmanship and quiet storytelling, we are celebrating ‘less is more’ – and loving it. I believe that this has been possible because of our greatest trait — the ability to think out of the box. As Indians, we are innately innovative. And the ‘perfect storm’ happens when the ‘vortex eye’ unleashes a milieu of innovation, fed by a voracious demand for something different, yet rooted to the soil.
(Anupam Dasgupta is Senior Vice President Operations, Leela Palaces Hotels and Resorts. He has managed complex and iconic hotels such as The Leela Palace New Delhi, The Oberoi Mumbai and Ananda in the Himalayas. Having graduated from OCLD, his career started in the intriguing world of Food and Beverage, which remains his passion. He is currently managing North India operations for Leela Palaces Hotels and Resorts, while overseeing wellness and food and beverage for the brand).
