The essence of objects

A Room of One's Own

Sunil Sethi Design Alliance has collaborated with Italian designer Paola Navone to represent different handicrafts from all over India. The cubicle installations feature rugs from Panipat, metal accessories from Moradabad, textile mats from Delhi and chandeliers made of ghungroos from Rajasthan.


Patina-finished dictionary pages are pasted on the walls of Mumbai-based upholstery and fabric studio The Pure Concept's booth. It is a juxtaposition of the classic with an industrial yet contemporary look. In keeping with the distressed tone of the interiors, grey and off-white colours govern the space, with opened books stuck on the walls for a 3D effect.

Recycled Haven

The Charcoal Project, a luxury lifestyle store, has a metal horse overpowering the entrance to its stall. Made from recyclable materials, the larger-than-life exhibits are created from scrap metal, grass and so on. There is a fan, mounted trophies and mock rabbits among others. The surreal skulls and roses on the ceiling are off-set by the glass enclosure, which houses the products. Owner Susanne Roshan was at the stall with husband Hrithik Roshan on Day One.

Let there be Light

Lighting company, vis-a-vis, has used ERCO's LED lights to show the effects of light in a space. The installation is a subversion of sculptor Auguste Rodin's The Thinker, surrounded by quotes from prominent architects including Tadao Ando and poets such as TS Eliot and Carl Sandburg. The lights on display can only be seen when projected on a wall, showcasing how soft light can change the mood of a space and spotlight specific objects.

In the Woods

Boasting of organic, wooded surroundings, The Park's Totem Cafe, a forest-themed restaurant by The Park Hotels, is designed by Grey Garden, a Delhi-based design firm. With wooden stools, reclaimed fabric for patchwork tablecloths and bread baskets made of broken branches, the cafe offers a peaceful respite. "We have a special menu to go with the theme, which includes lots of fresh herbs," says chef Anurudh Khanna.

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