"Atithi Devo Bhava" is the code of conduct for Hotel Arihant, as it prescribes the dynamic host of guest relationship. Here the customer is our guest and as mentioned guest is equivalent to God. Thus every bit is addressed with a huge sense of responsibility.
The preparations made in Hotel Arihant, are not only a source of making money but a source to promote
the authentic "Sangli - Kolhapuri taste" which is most often considered as the spicy or say very spicy taste,
which is barely true. One gets here an unique combination of health 7 taste.
The journey started on 1st August 2005. Initially we started with Bhadang which was served at our outlet & also distributed in local market. But soon we realized that we have enough potential to rise and need to do something different. Thus we come up with Bhel, Pani - Puri and some other menu. During this span the support from family and friends was also satisfactory. Also we relocated twice. But as it's said that 'Better late Than never'. We re-framed the recipes & also the menu and started a hotel which is now running successfully.
It is said that the sapling planted in a pot needs to be shifted to open area where it gets an opportunity to grow and also experience various climatic conditions, which makes it strong. The very principle inspired Amit to step out of Sangli which is my birth place and come to Pune which is now my work – place. It is Rajput Sir, who taught me this lesson & inspired me.
The plan is to keep people serving as always and reach - out to Maharashtrian people/community away from Maharashtra. Further we are going to go global as there is a perception among business community that Marathi's can barely succeed in hospitality sector, which needs to be changed.
Amit Annasaheb Bhilawade, born on 12/01/1983 in Sangli, Maharashtra, completed his Diploma in Hotel Management at American Hotels and Motels, Kolhapur, Maharashtra. Further took training at Taluka Chiplun at The River View Resto. Then he worked as supervisor at Infosys B7 Canteen under Tirumala Hospitality Services. Later completed course in food production at Maharashtra State Hotel Management & Catering Technology (FCI), Pune.
From childhood Amit was a huge fan of his mother as she cooked awesome food and this hit him while he was busy with his Hotel Management Diploma. Since then he decided to start a Hotel and serve the same taste.
What one look for when it comes to Hotelling?
The answer is simple Cleanliness / Hygiene, Good Taste, Healthy Food Options, Authenticity and Satisfaction isn't it?.
We use Gemini Refined Sunflower Oil for cooking/preparing recipes. Also drinking water served here is R/O treated.
Pani used for Pani-Puri is R/O water, Puries are machine made. No artificial colors are used in preparations.
Good quality - selective raw material is used and vegetables are not hybrid.
Sprouts are also used in large quantity as they use rich in proteins.
Tea served here is masala tea which is remedies for headache 7 throat concerns.
Kamala Corner, Chinchwadgaon Bus-stop, Near Morya Hospital
Omshanti Apt., Ratnadeep Colony, Wakad Road-Dange Chowk
