Need to know
14, including four suites.
11am, but flexible, subject to availability. Earliest check-in, 2pm.
Double rooms from $281.44 (INR20,000), excluding tax at 28 per cent.
Rates usually include Continental, full English or Indian breakfast.
Bujera Fort’s relaxed refinement stems from its clever owners, Richard Hanlon and Trish McFarlane. Richard is an acclaimed interior designer, who sourced Indian furnishings for Firmdale favourite, the Ham Yard Hotel in London.
At the hotel
Gorgeous Mughal gardens; soft-ball tennis court; spa with yoga room and two treatment rooms; library; drawing room; boutique; free WiFi throughout. In rooms: desk; Kama Ayurveda bath products.
Our favourite rooms
Who wouldn’t want to wake up in a master suite with marble bathrooms – two per suite, natch – and crackling fireplaces? If you’re travelling in a group, book the Cottage, which has three bedrooms, a pretty private garden and two sitting areas, one of which is alfresco. Guests staying here will spend most of their time outdoors, cooling off in the plunge pool or dining in the chatri's shade.
Prepare to feel your eyes pop and your jaws drop at the sight of Bujera Fort’s regal, marble-lined, monochrome-tiled pool, the star of the hotel’s dreamy, flower-filled gardens. There’s also a plunge pool by the Cottage.
Unwind at Bujera Spa, where masseuses melt muscles knots and treat skin to fragrant unguents in body treatments. Still wound up? The house physiotherapist will ease any residual stress.
Silks and scent to waft around the manicured environs in; a thirst for tea. The hotel has a stash of on-loan sun hats.
Afternoon tea here is a highlight: expect feather-light lemon cake and an array of teas, served in shiny silver tea pots and delicate bone china.
Over-12s are welcome (younger Smiths can stay by previous agreement with the hotel); there’s a fleet of bicycles that they can borrow.
Any greener and Bujera Fort would blend into its gardens: this practically emissions-free hotel collects rainwater from its roof and uses it to water the gardens. All the lights are LED; local materials were used for construction (nearly all the doors and windows were salvaged); local produce stars in the restaurant.