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Try the Best hand in Paro Bhutan, the Best food and Flavors in Paro: Celebrating Our Head Chef on International Chefs Day. Today, on International Chefs Day, we celebrate the craft and character that nourish our guests and our community. At Kaachi Grand, that spirit lives vividly in our Head Chef, Ugyen Chophel—a straightforward, dedicated, knowledgeable, and sincere leader with 12 years in the culinary world. He believes great food needs no disguise: clean flavors, honest techniques, and respect for the ingredient. His calm discipline and quiet kindness shape every service, turning pressure into poise and kitchens into classrooms where young cooks find their voice. Our Chef got the Best hand, the Best food and Flavors in Paro you should try in our Lomba Restaurants.  Ugyen Chophel began at the bottom and learned by doing—scrubbing, peeling, tasting, and listening until the language of the kitchen became second nature. His knowledge is practical and deep: when to salt, how to gently produce sweetness from a root, why resting matters more than rushing. He is direct in feedback because he is devoted to growth, and he is unwavering on standards because he cares about people. Guests sense his sincerity in the food—seasonal produce from local growers, Bhutanese staples honored and reimagined, and a gentle, eco‑minded approach that minimizes waste and maximizes flavor. This year’s International Chefs Day theme of education and healthy, sustainable eating resonates in his daily rituals: root‑to‑stem cooking, broths that comfort without excess, and menus that teach as they delight. “simplicity is strength, patience is power, and consistency is the truest kindness to a guest”- Ugyen Chopehl In his hands, Bhutan speaks. Think red rice simmered with herbs; rainbow trout kissed with citrus and coriander; ema datshi refined with artisanal cheese, keeping the fire but layering the flavor. He mentors with the same clarity he cooks—showing young chefs that simplicity is strength, patience is power, and consistency is the truest kindness to a guest. As we honor chefs across the world today, we honor the heart at our own hearth: a chef whose straightforward honesty lets ingredients shine, whose dedication holds the team steady, whose knowledge guides, and whose sincerity makes every plate feel like home. Join us in celebrating the countless hands and hearts that make dining at Kaachi Grand a memory worth savoring at Paro. 

The discipline behind Kaachi Grand’s warmth “Guests may forget what you said but they will never forget how you made them feel”- Dorji Delma At Kaachi Grand, we believe unforgettable hospitality is built on two pillars: heartfelt care and unshakable standards. Today, we’re proud to introduce the person entrusted with weaving those pillars into every guest moment—our new Operations Manager, Dorji Delma. Resilient, hardworking, and deeply dedicated, she brings 11 years of hands-on experience and a passion for service shaped from the ground up. She began her journey on the front lines of hospitality, learning the rhythm of a hotel by doing the essential work that keeps it alive. That foundation didn’t just teach her systems—it taught her people, pressure, and the quiet discipline that turns good intentions into consistent excellence. She joins Kaachi Grand with a clear purpose: to help us stand as an exemplary expression of Bhutanese hospitality—warm, genuine, and excellence. What makes Dorji stand out is her leadership philosophy: firm on standards, generous in mentorship. She is known for her disciplined approach—on‑time briefings, clear roles, precise checklists, and a culture where every promise is measurable and kept. In her view, discipline doesn’t dull hospitality; it protects it. Guided by this belief, she is refining our daily operating rhythm: faster response times, tighter coordination between departments, and meticulous attention to the details guests feel most—spotless rooms, quiet corridors at night, seamless arrivals, and thoughtful turndown rituals. She believes a great stay is composed like music: each department plays its part, but the guest should only hear harmony. You’ll see her in the lobby during busy check‑ins, on the floors during turnarounds, and in the back‑of‑house listening to teams—because excellence begins where guests rarely look. For Dorji, Bhutanese hospitality is not just a smile; it’s a set of values lived in action-respect, humility, responsibility, and care for place. That’s why she is championing training that blends service craft with cultural understanding and sustainability. Under her guidance, teams are practicing “service choreography,” learning not just what to do, but when and how—how to anticipate needs quietly, how to communicate clearly across shifts, how to handle delicate situations with grace. She is aligning our practices with eco‑conscious operations our guests appreciate: mindful use of resources, local sourcing, and a cleaner, simpler back‑of‑house that reflects the care we show front‑of‑house. For our guests, this translates into a stay that feels both effortlessly warm and reliably smooth. What will guests notice in Kaachi? More certainty and more calm. Quicker confirmations and clearer pre‑arrival communication. Rooms prepared with precision and heart. Spa, dining, and activities running on a predictable cadence that leaves space for spontaneity. Subtle touches that carry the spirit of Bhutan—herbal teas on arrival, a mindful turndown, a genuine greeting that remembers your name and preferences. And what will our team notice? A workplace where standards are clear, performance is recognized, learning is constant, and growth is real. Dorji believes in setting the bar high and then helping every team member reach it—through coaching, feedback, and the simple dignity of being seen. Kaachi Grand’s promise has always been to create calm, meaningful moments that honor Bhutan’s soul. With Dorji’s leading operations, that promise grows stronger and more consistent—anchored by discipline, delivered with heart. We invite you to experience the difference: the steady rhythm behind the welcome, the care behind the comforts, the purpose behind the rituals. This is the Kaachi Way—Bhutanese hospitality, exemplary by design and sincere at its core. Tashi Delek, and welcome to a stay where every detail is thoughtfully considered because you are..

Sustainability and Green Initiative towards Happiness:Embracing GNH in our place Bhutan’s tourism tag-line is “Bhutan Believe” and certainly there are few other countries in the world quite so rooted in a sense of believe as Bhutan. His Majesty the king Jigme Singye Wangchuck firmly believed that happiness is an indicator, and a sign of progressive development for the Bhutanese people. He also believed in the legitimacy of public discussion in defining Bhutan’s development goals.The concept of Gross National Happiness (GNH) was promulgated by His Majesty Jigme Singye Wangchuck, the Fourth King of Bhutan in the early 1970s. When His Majesty spoke about GNH at the time, he questioned the prevailing measurement system that Gross Domestic Product (GDP) alone could deliver happiness and well-being to society. In addition, Bhutan’s ancient legal code of 1629 stated that,“if the government cannot create happiness for its people, then there is no purpose for government to exist”. Pay per day- Bhutan’s sustainable development fee While European tourist hot spots are still largely exploring the concept of implementing daily fees to curb the daily influx of visitors, Bhutan made this a reality back in 1974 when tourists were first permitted to enter the secluded country, bringing with its high cost to enter the notion of being earth’s “last Shangri-La”. Recognizing the fragility of its ecosystems and the crucial need of preserving cultural authenticity, Bhutan has remained firm on its unique “high value, low volume” tourism policy since 1974, with a total of merely 287 visitors entering the country during that year. Due to the pre-existing consciousness of the importance of a balanced approach to growth, the government imposed strict limits on visitor numbers and, starting in 1991, required visitors from overseas to pay a fee of at least $250 per day to cover the cost of accommodations, meals, a mandatory tour guide, including the $65 “Sustainable Development Fee” (SDF).  Green Bhutan: Why not a Green Planet? Central to Bhutan’s sustainability agenda is its tireless dedication to environmental conservation. With an ambitious target of maintaining at least 60% forest cover, Bhutan has become one of the world’s most forested countries. Its lush landscapes bear witness to this commitment. Additionally, Bhutan has banned plastic bags since 1999, a remarkable feat that has minimized plastic waste and inspired other nations, such as certain Indian states, to follow suit. Bhutan’s focus on renewable energy, particularly hydropower, has not only met its domestic energy needs but also allowed the country to become the world’s first and only carbon negative country.   In the heart of Paro:Bhutan lies our eco-conscious hotel, a place where guests can reconnect with nature while knowing that sustainability is at the core of our operations. As we strive to incorporate the importance of our vision and country’s commitment to environmental preservation and happiness, our green initiatives are not just about reducing our carbon footprint, but about fostering a harmonious relationship with the surrounding environment.In fact our hotel is affiliated with climate friendly travel and we are working closely towards green initiative.   One of the shining stars of our green initiatives is our partnership with local communities. Through various conservation projects and initiatives, we strive to give back to the land that sustains us. Whether it’s pporting reforestation efforts or educating our guests about the fragile ecosystem of our country, we aim to be stewards of this precious land for generations to come: We Provide brochures, signage, and leaflets in guest rooms and common areas detailing the importance of protecting the local ecosystem, such as plants and water resources.We incorporate Eco-friendly practices such as recycling programs, energy-efficient lighting, water-saving measures, and locally sourced products. In the serene and protected forest of Bhutan, we have found inspiration to create happiness that incorporate the ideals of sustainability, mindfulness, and respect for the environment. Our hope is that each guest who walks through our doors will not only experience the beauty of Bhutan but also leave with a renewed appreciation for the importance of preserving our planet for future generations. Join us on this journey towards a greener, brighter future—one where sustainability and luxury go hand in hand, and where every choice we make contributes to the well-being of our planet and all its inhabitants. Come, immerse yourself in the magic of Bhutan and be a part of our commitment to living in harmony with nature. Together, let’s protect this precious paradise for all to enjoy.

Celebrating International Women’s Day 2025 with the Theme : “Accelerating Action”

Resilience and ceaseless enthusiasm with unyielding dedication : An exclusive interview with Norbu Jamtsho, a beacon of warmth in the bustling world of hospitality service. Navigating the turbulent waters of demanding schedules and the high expectations of both management and clientele, often sacrificing personal time. Commitment never wanes, fueled by the genuine joy found in the happiness of those he serve.His passion, however, does not come without its challenges. Could you provide a brief overview of your professional background? If I say something about my professional background in the hospitality industry, I could say I truly love to work in the hospitality industry. My background encompasses a diploma in Bar Management and hotel management. I commenced my career at Leonia Holistic Destination in Hyderabad, where I served as a trainee steward in a 462-room establishment. Subsequently, I worked at Radha Regent Sarovar Groups of Hotels as a Guest Service Associate in Food & Beverage Services, followed by a role of Bar supervisor at Aloft Hotel in Tamil Nadu and as a Bartender at Uma by COMO in Punakha. I then advanced to the position of assistant bar manager at MGM Beach Resort in Tamil Nadu and subsequently served as General Manager at RKPO Green Resort in Punakha. My journey continued with a role as a Thai restaurant captain at Radisson Blu in Sohar: Oman, before assuming the responsibility of an operation manager at Ariya hotel in Thimphu. I went back to RKPO Green Resort as a General Manager, since the owner requested me to look over the hotel because of managing issues. What sets Hotel Kaachi Grand apart from competitors in the area?  I am confident enough to say that, Kaachi is different from others in terms of the location with spacious car parking, comfort and unmatched service. The concept/theme of Kaachi it self is totally different from others: the theme of our hotel is based on the Mandala, which showcases the four elements of the nature-Water, Earth, Air & Fire. We are nestled in the heart of Paro town as the only 4s star rated by TCB,Bhutan.The hotel has good parking space and making life easier for those guests who enjoy shopping and night life in the market. The Hotel is only 7 minutes drive from the international airport and the hotel location is unbeatable access to the stunning attractions, shopping hubs, cultural landmarks and business centers. We are committed to providing outstanding service, because we always think out of box what additional experience we could create to our guests, guests by delivering personalized services and maintaining individual guest data at the reception. We do have exclusive amenities like spa service, fine dining restaurant, rooftop bar, fitness facilities, and construction of a swimming pool is on the pipeline. We truly promote our traditional culture and our service is primarily focused on the true essence of our culture. We offer free cultural shows for our guest cultural experience. We are planning to conduct a cooking class in our bhutanese cuisine. For us, guest experience is the top priority, that’s why we always tailor services according to individual guest preferences, such as remembering special occasions, dietary restrictions, or room preferences to create a personalized and memorable stay. How do you ensure the quality of guest experience amidst the evolving expectations of travelers? Ensuring the quality of guest experiences amidst evolving traveler expectations is crucial for the success of any hospitality business and the question aligns with our vision. Here are some key strategies I would like to apply and achieve it: –  train and guide our staff in such a way that they are well equipped to meet and exceed guest expectations. Empower them to handle challenging situations with empathy and professionalism. –  Ensure our property offers high-quality amenities and services that align with the expectations of modern travelers. which includes hi-speed internet, wellness facilities, sustainable practices, using locally sourced organic products, and more. –  Request and encourage guests to provide feedback during and after their stay with us. Use those feedbacks to continuously improve our services and address any issues promptly. –  Covid-19 has given us lots of experiences and now we have contingency plans in place to handle unexpected situations effectively, such as medical emergencies, natural disasters, or service disruptions. –  In today’s world keeping websites and online listings updated with accurate information about our property, services, and amenities has also become very important. Therefore, we have well skilled marketing associates who take care of it. –  As I have mentioned earlier, we stay ahead of the curve by regularly updating our services, researching what our competitors are promoting, to meet the changing guest expectations by innovative ideas in service delivery. –  We are also planning to create an opportunity where our guests can interact with our local farmers and students, and we have our own kitchen garden beside the hotel to bring an opportunity for our guests to fetch their favourites vegetables and prepare together. Can you talk about your hotel’s approach to sustainability and any green initiatives you want to undertake in the future?  Implementing sustainable practices in a hotel is crucial for reducing its environmental impact and operating in a more responsible manner. We are into using 5 tips: 1. Conserve Water. 2. Reduce waste 3. Save energy 4. Be Food savvy and 5. Build smart hotel. Coming to waste reduction, I always initiate 5R (Reduce, Reuse, Recycle, Rethink and Repair). Introducing and practicing sustainability is aiming to achieve zero waste with resources. ensuring efficiency in terms of food, water, solid waste, etc.. What strategies is your hotel employing to leverage technology for improving the guest experience and operational efficiency? Leveraging technology in the hospitality industry can significantly enhance the guest experience and improve operational efficiency. Implementing data analytics tools to understand guest preferences and provide personalized experiences, such as customized room settings, amenities, dietary restrictions, and recommendations. Using AI-powered chatbots to provide instant responses to guest queries. Equipped rooms with IoT devices for climate control, lighting, and entertainment systems to allow guests to personalize their stay with us.Using Handsets/walkie talkie to