Two years into its operations, The Qualia Resort Club & Brewery is seeking to strengthen its position as a differentiated hospitality destination in Udaipur, bringing together a luxury resort, craft brewery and nightclub under one roof.
Located in Debari at the foothills of the Aravalis, the property was conceived around a proposition that is still relatively uncommon in the City of Lakes—a destination where guests can stay, dine, experience freshly brewed craft beer and party at a dedicated nightclub without having to move between venues.
“We wanted to set up a restaurant and a brewery with a nightclub,” said Neeraj Chauhan, MD, The Qualia Resort Club & Brewery. “Eventually, we accumulated everything and designed some rooms and villas as well.”
The resort comprises 20 villas and 11 rooms, with the villas offering around 1,100–1,200 sq ft of space. Ground-floor villas feature private plunge pools and gardens, while other villas incorporate features such as jacuzzis and specially designed water bodies. An open pool forms the centrepiece of the property.
The architecture itself is intended to reinforce the resort’s distinctive positioning. Rather than conventional rectilinear structures, the property uses elliptical and curved forms throughout, with villas and other spaces designed around unconventional shapes.
The nightclub and brewery, however, remain among its strongest differentiators. Chauhan believes the nightclub’s design, sound system and positioning give The Qualia an edge in Udaipur, while the brewery is currently the only such facility within the city.
“No one is having that sort of nightclub and sound system,” Chauhan said. “And,the brewery is all the way at the USP—no other brands in Udaipur have the brewery.”
The resort also boasts of a multi-cuisine restaurant offering global cuisines which caters to the resort guests. “We operate with an average annual occupancy of 55 to 60 per cent,” Chauhan informed, when asked about the room business.
The integrated format is also proving relevant to the corporate segment. With a banquet facility accommodating around 120 guests in cluster seating and up to 170–180 in theatre style, corporate groups can hold conferences and events at the resort before moving into the nightclub for evening entertainment.
Designed for a production capacity of 12,000–15,000 litres a month, the micro-brewery currently operates well below that potential, with production and sales of around 2,000–2,300 litres a month.
Rather than waiting for on-property demand to reach capacity, Chauhan and his team has begun extending its brewery business through kegging, supplying craft beer to hotels, restaurants and clubs in Udaipur. Its clientele includes outlets associated with the HRH Group, and other premium restaurants and clubs.
Chauhan sees considerable headroom for the business as the city’s craft beer culture develops. The brewery offers around 10–15 variants through the year, including wheat beer, lager and Belgian triple, alongside seasonal flavours such as mango, jamun and guava.
“The craft beer culture is growing,” he said, pointing to changing preferences among younger consumers who are increasingly moving towards craft beer.
For the brewery, however, the immediate challenge is less about production capability and more about creating demand. Chauhan said consumers still need to be educated about the difference between freshly brewed craft beer and bottled beer, while restaurants can also be reluctant to invest in the equipment required for kegging.
The company is therefore looking to expand its network of hotel and restaurant partners as the market matures, while exploring the possibility of eventually building a standalone brand around its craft beer. Chauhan said that they are open to joint ventures in case potential investors approach for brand building.
