Ketan Jawdekar-Trikaya Restaurant and Bar

At Design Interviews

(Excerpt) Interview with Ketan Jawdekar : Frank Scott: What is the main principle, idea and inspiration behind your design?. Ketan Jawdekar : The client wanted this restaurant to open doors for its discerning patrons to the exqusite South Eastern Architecture, inspired by nature and its marvellous manifestations. This 1300 m2 of roof top of a commercial centre with open and enclosed area was supposed to house Pan Asian Cusine in fine dining, open-air lounge and banquet cum open air dining on week ends. Arising close and personal with surrounding Mother Nature was the key result area while going to the drawing board. .Frank Scott: What has been your main focus in designing this work? Especially what did you want to achieve?. Ketan Jawdekar : Concept being Pan Asian, Adopting South East Architecture focusing more on getting close to nature and natural elements was the key criteria in designing. To allow peripheral landscape to flow inside and enclosed spaces to merge outside, Creating smooth transition of open and enclosed spaces was the main focus on designing this outlet. .Frank Scott: What are your future plans for this award winning design?. Ketan Jawdekar : The Trikaya brand has already established its name in metro cities of India like Pune and Mumbai. Owners of the brand wish to take the concept globally and are working on various possibilities abroad. .Frank Scott: How did you come up with the name for this design? What does it mean?. Ketan Jawdekar : Trikaya is a Sanskrit word used in the Buddhist context to refer to levels of manifestation. Tri means Three and Trikaya as a concept concerns three levels of Bhuddhahood. It may be helpful to think three as Abstract, Mystic and Human Realms. .Frank Scott: What is the most unique aspect of your design?. Ketan Jawdekar : It portrays the Oriental philosophy of The Absolute, Timeless Communication and the Real World combined together quite ingeniously offering a functional yet emotional and visual delight as well. .Frank Scott: What are some of the challenges you faced during the design/realization of your concept?. Ketan Jawdekar : The positioning of the existing services imposed division of spaces, which were difficult to merge with the flow in totality. Smooth transition of spaces, letting the landscape to flow inside while an enclosed space to merge with outside nature without compromising on the functionality was the challenge. Lush green hills around the site were an added advantage. Contemporary styling as a base, we decided to add glimpses of South Eastern elements to arrive at the final solution. .Frank Scott: Any other things you would like to cover that have not been covered in these questions?. Ketan Jawdekar : Welcoming lift lobby is artistically covered into a Reception and also functions as the diversion for Fine Dining, Lounge and the Banquets on either side. Courtyard Dining is housed in a semi enclosed passage with wooden battens leading to the Fine Dining area and has a bale (Balinese Structure) section. A water curtain on black lava stone wall gives a soothing and eye pleasing backdrop for the Bale area. Simplicity is the key for this elegant décor. It plays with an earthy look while a dash of bold colors act as a dressing. Natural Elements - wood, stones, planters and the engaging play of light and shadow enliven the Divine experience while you flow from one section to another. It portrays the Oriental philosophy of The Absolute, Timeless Communication and the Real World combined together quite ingeniously offering a functional yet emotional and visual delight as well. The aisle from lift lobby continues in the enclosed Air Conditioned area with Balinese entry gates carved out of black lava stone. Fine dining is divided into various sections like Chef’s table, Bar area, Main area and a transition area to the lounge. Natural elements like water, stones are used for d.[ End of Excerpt: Read complete interview with Ketan Jawdekar on Trikaya Restaurant and Bar at ]

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