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WELCOME TO THE WORLD OF

DIWAN GAUTAM ANAND

A DISTINGUISHED HOTELIER & DEIPNOSOPHIST
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ABOUT DGA

Gautam Anand attended Delhi’s Modern School, graduated with honors in history from St. Stephen’s College, and is an alumnus of Cornell University. He began his journey with ITC in 1980 as a management trainee. Instrumental in the commissioning of ITC Kakatiya, Hyderabad; a property which he headed as General Manager for five years, prior to this Gautam also gathered extensive experience at the Sheraton Hotels in Hong Kong, Bangkok and San Francisco.

About Me
Quotes

"Dil na-umeed to nahi na-Kaam hi to hai, lambii hain, Gam ki sham magar shaam hi to hai." 

Faiz Ahmed Faiz

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Diwan Gautam Anand,
For The Open Magazine

At a time of extraordinary challenges, when Covid-19 seems like the prequel to the global climate crisis, we need to assume the best in one another. I can’t say I’m optimistic, but I am hopeful because hope impels us to act.

In effect, consumer behavior will be more orientated towards reduced and conscious consumption and minimal waste. Ancient sacred literature of the Vedas enshrines a holistic and poetic cosmic vision. Long before ecology became the refrain of the global song at Stockholm and Rio, the ancient Indic heritage had already provided a spacious spiritual home for the environmental ethos. The Vedic seers regarded the earth as a “sacred space” for the consecrated endeavors and aspirations of humankind, and for the practice of restraint and responsibility. The Vedic, Upanishadic, Jain and Buddhist traditions perceived this and together built an enduring spiritual, intellectual and cultural foundation for an environment-friendly value system and a balanced lifestyle.

In the Atharva Veda, is found the oldest and the most evocative environmental invocation for earth, the Prithvi Sukta:

“Mata bhumih putroham prithivyah / Earth is my mother, I am her son.”

It represents for the world a Renaissance of “the third plate”. What is good for the earth is good for humanity.

Excerpt from his recent publication
A SNAP OF HIS WORK HISTORY

In 2000, he took charge of ITC Maurya, New Delhi, as Vice President and General Manager. He later moved to the Divisional Head Office to head a cross-functional team as Vice President - Operational Support & Quality. Till recently, Executive Vice President, ITC Hotels, he oversaw quality bench marking, project completion and pre-opening operations with a defined allegiance to quality, he also supervised the Divisions Product Committee. A member of the Divisional Management Committee at ITC Hotels, Gautam defined concepts for new hotel projects (Greenfield & Brownfield) and has successfully launched ITC Gardenia, Bengaluru, ITC Grand Chola, Chennai, WelcomHotel Jodhpur, and more recently ITC Grand Bharat, Gurgaon, New Delhi Capital Region.

Overseeing Editor of the F&B magazine WelcomZest and established new food & beverage brands like Ottimo, Royal Vega, The India Room, Delhi Pavilion, Fabelle Chocolate boutiques, etc. Author of his own blog, Hindavi, Kitchens of India History, Gautam’s interest in being a hobby historian has also enabled him to be the founding Vice President of the Cuisine Society of India as well as advisor to the Experience India Society.

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PUBLICATIONS BY DIWAN GAUTAM ANAND
Recent Publication
Work History
Publications by DGA
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ALWAYS BE GRATEFUL

saboot hai daleel hai -
Mere sath rabbe jallel hai-
Na saboot hai na dalleel hai

Rehmat kehte hai kripa grace,
Ehtihat ka matlab hai preparation care precautions

Teri rehmatoh me kami nahi-
Meri ehtiat me dheel hai-
Na saboot hai...

Mujhe koon tujse alag kare-
Me attot pyas tu jheel hai-
Na saboot hai ...

Mukhsar kehte hai Shot Choota sa, aur tabeel ka matlab hai elaborate vyapak

Tera naam kitna hai mukhsar.-
Tere jikar kitna tabeel hai
Na saboot hai...

Always be grateful
Awards & Accolades
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Reach out to DGA
( For guidance, mentorship or any other support )

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DGA Videos
The Modernites Excellenece Awards 2022
01:45

The Modernites Excellenece Awards 2022

He began his professional journey with ITC in 1980 as a management trainee. He was Instrumental in the commissioning of ITC Kakatiya, Hyderabad; a property which he also headed as General Manager. In 2000, he took charge of ITC Maurya in New Delhi, as Vice President and General Manager and later moved to the Divisional Head Office to head a cross-functional team as Vice President-Operational Support & Quality. Till recently, Executive Vice President at ITC Hotels, he oversaw quality benchmarking, project completion and pre-opening operations. A member of the Divisional Management Committee at ITC Hotels, he created & defined concepts for new hotel projects and have successfully launched ITC Gardenia in Bengaluru, ITC Grand Chola in Chennai, WelcomHotel in Jodhpur, and ITC Grand Bharat in Gurgaon. As editor of the F&B magazine, WelcomZest, he established many new & upcoming food & beverage brands like Ottimo, Royal Vega, The India Room, Delhi Pavilion, Fabelle Chocolate boutiques, Yi Jing, Sholla, Begum’s & the Great Market Pavilion, to name a few. He is currently working on restoring a heritage home as a visitors centre - ‘The Amrita Sher Gill Home’. He is also the Founding Trustee of the Cuisine India Foundation, an initiative aimed at ensuring quality Indian cuisine research and its dissemination on a global platform. The Modern School Old Students Association, on behalf of over seventeen thousand Modernites across the globe, presents 'The Modernites’ Excellence Award 2022' to him, for reaching the pinnacle of success in the field of Hospitality and for bringing glory to our beloved Alma Mater.
Naan Curry w/Sadaf & Archit: A Hotelier's Journey Through Dilli's Past-Present w/ Diwan Gautam Anand

Naan Curry w/Sadaf & Archit: A Hotelier's Journey Through Dilli's Past-Present w/ Diwan Gautam Anand

In our anniversary episode, our 2Gs, the Gourmands & Geeks - Sadaf and Archit are celebrating their city Delhi with Diwan Gautam Anand, a veteran hotelier (and former Executive Vice President) at ITC Hotels for 40 years who has incubated many brands like Royal Vega, Dakshin, Yi Jing, Fabelle Chocolates and the Delhi Pavilion at the Saket Sheraton. In this episode they discuss: -Why Butter Chicken and Dal Makhani are misinterpreted terms -The influence of refugees from undivided India (now Pakistan) on the food of Delhi -Top-down vs bottom-up food revolutions -How Gautam set up a 5 star hotel restaurant that represented Delhi’s cuisine -How Indira Gandhi entertained her guests So sit back and relax, pour yourself a hot cup of Qahwa while the hosts walk you around Delhi, old and new. Important links to geek out more: Social Media: Instagram: @diwan_e_sharrar Blog: Hindavi, The Kitchens of Indian History (https://kitchensofhistory.wordpress.com/) Video: Delhi Cuisine Journeys' with DFW | Diwan Gautam Anand (https://www.youtube.com/watch?v=STOGFeHcl7M) Article: Diwan Gautam Anand bags the Lifetime Achievement Award by Food Food (https://foodforthoughtfest.in/2018/07/15/diwan-gautam-anand-bags-the-lifetime-achievement-award-by-food-food/) Article: In the popularity of Delhi food, the far superior Delhi food is being forgotten by Anoothi Vishal (https://scroll.in/magazine/970270/as-delhi-loses-its-syncretic-culture-it-is-forgetting-its-great-legacy-dehli-food) Article: Sadia Dehlvi’s culinary history of Delhi by Divya Kohli (https://www.livemint.com/Leisure/igAeb5mXUSPmPRRLYFMGoO/Sadia-Dehlvis-culinary-history-of-Delhi.html) Article: Delhi’s street food — A Taste of History and Culture too by R Srinivasan (https://www.thehindubusinessline.com/news/variety/Delhi%E2%80%99s-street-food-%E2%80%94-a-taste-of-history-and-culture-too/article20534579.ece) Paper: Impact of Different Food Cultures on Cuisine of Delhi by Chef Prem Ram and Dr. Sonia Sharma (https://www.ijrrjournal.com/IJRR_Vol.5_Issue.7_July2018/IJRR0016.pdf) You can follow Sadaf Hussain & Archit Puri on their Instagram handle: @sadaf_hussain @thehustlingglutton You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app. You can check out our website at https://shows.ivmpodcasts.com/featured

Diwan Gautam Anand continues to be Director of Food Food Awards, on the Jury of LFEGA., on the advisory board of - Gourmet Passport -Dine out, SAAG (South Asian Association Of Gastronomy) and ProMiller Hospitality Group. With a fondness of language, he scripts Hindustani poetry under the penname Sharrar. He was nominated by ‘Asia Food Congress & Awards’ for “Most influential Food Industry Professional” and “Hospitality Super Star” in 2020. In recognition of his considerable and valuable contribution to the Hospitality industry, he has been elected as ‘Fellow of IIHM’. IIHM is one of the founding members of the (IHC) International Hospitality Council, London, which was established with the aim of advancement of education and the advancement of arts, heritage, culture and science. Gautam is currently co-authoring a book on the Collection of India’s heirloom recipes/story’s, a topic on which he has contributed to UpperCrust – India’s Finest Food & Wine Magazine, where he has been recognised as amongst the top 20 food writers.

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Contributions by DGA
CONTRIBUTIONS BY DGA