Where the view leads: Explore this sky bar in Lonavala

A drive away from the cityrsquos static chaos Lonavala has always offered green relief and slower air Especially in the monsoon What it hasnrsquot had mdash until now mdash is a place where travellers can pause in the landscape without losing the edge of an upscale offering Set against the Sahyadris thatrsquos what Marquee at Radisson Resort amp Spa Lonavala sets out to offerTwo years in the making General Manager Faisal Nafees tells us ldquoLonavalarsquos primary tourist market is Mumbai and Pune and while the town is rich in natural beauty it lacks a premium experiential dining option Thatrsquos where the idea of Marquee came for people who are looking for culinary excellence and a cosmopolitan vibe of the city with the calm of the mountainsrdquoMarquee is a space built around transitions mdash just like the sky shifts from daylight to dusk to starlit quiet the atmosphere here captures Naturersquos drama and evolves through the evening That idea of transcendence drives the design Earthy tones ground the space while a fully retractable glass roof and movable panels allow it to adapt mdash open to the sky on clear nights sealed and climatecontrolled during monsoons or warmer evenings ldquoRegardless of weather the view remains central Every table offers a clear unobstructed frame of the surrounding hills mdash the true hero of the spacerdquo says FaisalUpon entry you are invited with elemental contrasts mdash water and fire The air conditioning ducting too is seamlessly integrated into the design The space is divided into three zones the Rock Bar the Lounge and the Sunset Deck each offering a distinct yet connected experience The bar carved from stone and stretching 25 feet is the sculptural anchor One striking detail ancient kettlebells mdash once used in traditional strength training mdash stand as both art and metaphor Their weight material and history echo the ruggedness of the mountains beyondPanAsian and Mediterranean were chosen for their global appeal and strong resonance in India ldquoAsian cuisine brings bold sweet spicy and umami notes while Mediterranean food reflects warmth slow living and a legacy of shared meals passed down through generationsrdquo says FaisalExecutive Chef Shyam Gupta adds ldquoWe aimed to strike a balance between the familiar and the inventive between comfort and curiosity The challenge was to bring together diverse influences such as sushi and spaghetti without creating confusion so the focus was on cultural integrity using authentic flavours aromas and techniques that respect the roots of each dish The menu is built for two core diners the comfortseeking traveller and the urban diner looking for a destinationworthy experience That meant offering soulful dishes alongside innovative onesBlack Gold PanFried Gyoza and Whole StirFried PomfretWe work with local ingredients wherever possible and adapt our methods based on variables such as weather footfall and reservations For example in Lonavalarsquos humidity we use techniques like sous vide to maintain consistency and control Thatrsquos what keeps the menu aliverdquoWe started with the Rainbow Maki Rs 850mdashclean layers of seafood and avocado over tightly rolled rice each bite balanced and precise followed by the Crispy Chicken Rs 850 featuring a thin crust warm glaze just enough heat and sweetness to hold your attentionThe Truffle Mushroom Cappuccino Rs 550 arrived in a cup earthy and warm the foam was light and quick to dissolve with the flavour sitting deep without being heavy The Black Gold Panfried Vegetable Gyoza Rs 650 was crispedged and softcentred the garlic soy profile holding steady throughoutThe Crispy Lotus Stems lacked crunch but the black bean and garlic crumb lifted the flavours The Crispy Crackling Prawn Rs 700 was punchier with fried edges and garlic flavours that paired well with the sauce The Fettuccine Pasta Rs 850 was creamy and delicious but the softpillowy Pesto Gnocchi with burrata Rs 950 turned out to be a crowd pleaserThe Whole Stirfried Pomfret Rs 1100 was crispskinned the flesh tender under a tobanjan chilli sauce with garlic present but not sharp The Thai Red Curry Rs 695 was light gently spiced finished with coconut and served with jasmine rice that didnrsquot overpower The Signature Tiramisu Rs 750 was assembled tableside with theatrics mdash layer by layer of espressodipped lady fingers and mascarpone cream mdash ending in a soft finish with coffee dust the perfect dreamy way to end our mealOn the bar philosophy Executive Assistant Manager Simon Gomes tells us ldquoMost bars separate cocktail and mocktail menu but at Marquee the mocktails use the same ingredients just without alcohol With more guests leaning toward nonalcoholic options we wanted to make sure the flavour complexity and experience remain the same no matter whatrsquos in the glassrdquoMixologist Hyeon Park who consulted on the bar programme adds ldquoIrsquove tried to create something for everyone Some drinks are bold and spiritforward others are playful and cameraready Irsquove also added local touches mdash like chikki mdash to root the drinks in place and memory One cocktail even includes a chilled stone inspired by the cool stillness of the Sahyadris For me itrsquos about capturing the soul of the landscape in every pourrdquoNinety minutes out of the city and nothing feels borrowed Marquee doesnrsquot take you away mdash it brings you into focus Here the hills lead every conversation The view is constant mdash even as everything else shifts You come for the quiet and stay for the grounding beauty of the art of having a good time