pin_drop Rajasthan, India

Aman-i-Khas

Spot tigers in the wild and experience Rajasthani culture in tented luxury
India/Rajasthan
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KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
KORE - Aman-i-Khas
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About The Hotel

The domain of the majestic Bengal tiger, Ranthambore National Park is starkly beautiful, its green and gold hues the perfect backdrop to Aman-i-Khás. Situated on the threshold of the reserve, this intimate tented camp offers incomparable privacy and daily safaris seeking out the reserve’s wildlife. Back at camp, spa therapies, swimming and dining take centre stage.

Sustainability was a new word for many in hospitality until recent years, and understanding and adapting to greener, more efficient, impact-driven ways has been an exciting process for Aman-i-Khás. Today, the ten-tented camp showcases clean-energy inventions, eco-building innovations, organic farming, community outreach, hyperlocal employment, and inclusivity and empowerment. Of the camp’s team of 80 employees, only 10% come from outside the immediate Rajasthan region, with the hotel having increased the number of local citizens employed since the start of the pandemic.
INTERNET
  • Public areas: free
    In room: free
CHILDREN POLICY
  • Children are welcome
CHECK-IN / CHECK-OUT
  • Check-in: 2 pm
    Check-out: noon
TRANSPORTATION AND TRANSFERS
  • Complimentary transfers for the 25-minute drive from Sawai Madhopur train station
ROOMS
  • 10 luxury tents
PARKING
  • Complimentary private parking is available on site
PETS
  • Pets are not allowed.
SPA AND LEISURE
  • outdoor pool
  • spa
FOOD&DRINK
  • restaurant
  • bar
GENERAL
  • free wifi
  • non-smoking rooms
  • facilities for disabled guests

Sustainable Initiatives

Lowering 'foodprint'

Food production, storage, transport, cooking and waste all result in greenhouse gas emissions, and Aman is proud to be constantly reducing the brand’s ‘foodprint’ in every way possible. To do-so, Aman-i-Khás now operates a four-acre farm, where many of the vegetables served in the restaurant are grown and is also working to reduce food waste with several innovative initiatives. To reduce meat waste specifically, the camp now uses meat leftovers to feed on-site tilapia and catfish. The leftover bones from the bottom of the fish tank are then ground to create a powder rich in calcium, an important source of nutrition for the camp’s soil type that can help to enrich and increase harvest. Further innovations include using mixing charcoal ask together with starchy rice water, to create coal briquettes for future use.

Plastic-free philosophy

At Aman, guests are never charged for water and at Aman-i-Khás, a simple system - working with the nearby Bisleri water plant who regularly refill the camp’s 20-litre vessels - means plastic waste is avoided. The large vessels are then used to fill the camp’s beautiful bespoke glass bottles, with any broken glass mixed later used to make cement for paving. In addition, face masks required on property post-pandemic are made at the camp from recycled fabrics, while other initiatives include decommissioned tent membranes being made into stylish bags and gifted to guests. The camp is also reducing the amount of plastic packaging used in its kitchens. Efforts include using homemade turmeric, coriander, and chilli spices, and the installation of a grinding mill, eliminating the need to purchase packets of wheat flour, porridge, maize and millet.

Social Responsibility

In traditional families, women in the Rajasthan region stay at home to raise their children, never afforded the opportunity to earn their own living. To encourage socio-economic empowerment, Aman-i-Khás recently began a ghee initiative, sourcing this essential ingredient directly from farms run by local women. The clarified butter staple is now purchased by the camp directly from mothers and grandmothers in the region, some of whom also now work as part of the resort’s culinary team, improving gender representation and community spirit among Aman-i-Khás’ workforce, and sharing their delicious recipes with Aman guests.

An enlightening approach to energy use

Determined to reduce electricity consumption, all the camp’s bulbs have been replaced with LEDs which has reduced energy usage by 8%. The camp has further introduced electric heat pumps instead of gas boilers which work on a reverse air-conditioning model with zero emissions. This eco-friendly system adapts to the temperature of a building naturally, reducing the need to burn diesel. In 2019, the camp also installed a solar-power plant equipped with the highest-standard efficiency panels with micro-inverters installed to maximise energy generation without needing to trim the surrounding trees. Additionally, the solar deck was raised above the ground to improve efficiency. Setting a new benchmark in solar power, Aman-i-Khás encourages its guests and the industry alike to observe these initiatives which have, in turn, reduced the camp’s energy bills by approximately 40%.

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Sustainable Initiatives

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Travel Sustainable Measures

  • Option to opt out of daily room cleaning
  • Option to reuse towels
  • Recycling bins available to guests and waste is recycled
  • The property makes efforts to reduce food waste
  • Single-use plastic stirrers not used
  • Single-use plastic straws not used
  • Single-use plastic bottles not used
  • Single-use plastic cups not used
  • Single-use plastic cutlery/plates not used
  • Wild (non-domesticated) animals are not displayed or interacted with while kept at the property, nor are they harvested, consumed, or sold.
  • Green spaces like (rooftop) gardens at the property
  • Most food provided at the property is locally sourced
  • Provide guests with info about local ecosystems, history, culture, and visitor etiquette
JUNGLE AND RAINFOREST

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