SOMETIMES SOMEWHERE (Page 2)

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The civil work included the removal of the original veranda roof and the addition of a slab for which a new set of columns were added which aligned with the existing ones. The slab was lined with 50mm thermacol sheets and left exposed with the steel cables holding them in a interlaced pattern. The flooring was done using rough antique finish tandoor stone slabs and old wine bottles were used in the bar counter.

Centring jallis were used as dividers and the furniture was made from 19mm plywood piled on top of each other finished with varnish exposing the core. The air conditioning ducts and electric pipes were kept exposed; and old Khosla toggle Switches mounted on wooden boards were used, giving the restaurant a very rustic yet contemporary touch.

Since most of the interiors were derived while carrying out the civil work, like the base of the divider logs partitions in brick work, wall cladding in rough tandoor, and interior partition walls in brick work, there was minimum use of plywood, wood, veneers, laminates thereby reducing the cost and facilitating the ease of maintenance.

"Even the disadvantage of unequal bays and sizes of the structural columns were worked to an advantage by creating the five feet width wooden log dividers and a five feet wall at intervals and with niches for lamps," says the architect.

Since the architect did not want to create a false ceiling surface light fixtures are used heavily in the interiors. According to Mr.Shinde, he has used hanging vertical lanterns, particularly on an axis. The bar area has diffused lighting behind the wine bottles and the overall lighting used for the restaurant is a warm yellow lighting.

Although there were various constraints in the project like a limited budget, site glitches and getting the approvals from the governing body of the club, architect Dhananjay Shinde designed a restaurant that is unique, with its rustic feel and yet contemporary, that does away with the done-to-death vitrified tiles, false ceilings and recessed lighting.

Proper and repetitive use of stone, wood, wine bottles helps in creating a complete sensorial and spatial experience - just like a fine dining restaurant should be.

The End.

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