Shatrunjai Singh Deogarh : Reviving Heritage With Heart, Hospitality, & A Vision For Tomorrow
Shatrunjai Singh Deogarh
Managing Director
Armed with a Master’s in Economics and a PGDM in Marketing, he ventured into corporate India, cutting his teeth in challenging territories like Bihar and the Northeast with Reckitt and Colman. His journey then led him to Tata Steel, where he worked closely with stalwarts like Rusi Modi and JJ Irani, taking on critical roles in production control, logistics, and even foreign travel during an era when faxes ruled and hospitality took root in subtle gestures. In 1993, drawn back by both heritage and heart, he returned to Deogarh to transform his crumbling ancestral fort into Deogarh Mahal, now a celebrated heritage hotel.
Engaging in an immersive interaction with CEO Insights magazine, Shatrunjai shares his vision, future roadmap, and much more. Let's read about it.
Amidst the era of technology, how do you preserve traditional authen- ticity, given your rich heritage dating back to the 8th-century dynasty?
While I recognize that technology plays a vital role in enhancing efficiency, be it through seamless check ins, guest profiling, or digital storytelling, I believe hospitality must remain deeply personal. However, in leisure hospitality, where I belong, personalization
is every thing. At Dev Shree Deogarh, we personally meet our guests, arrange bespoke experiences like leopard safaris, and even cook for them ourselves. Technology helps us reach people, tell our story, and streamline operations, but the soul of hospitality lies in the connection we build.
Could you tell us about your culinary team and their role in creating unique gastro-nomic offerings?
Growing up in a family steeped in tradition, I have seen recipes passed down not just as ingredients, but as stories. My culinary team is an extension of my family. My two sons, both trained in hospitality, are now deeply involved, and I see in them the same passion I have carried for years. From junglee maas cooked with just ghee, salt, and meat, to chakki ki sabzi made from hand-washed flour gluten, every dish has a purpose and a place in our culture. Guests often leave with more than a full stomach. They go with a deep understanding of the region through the timeless tales we tell them of how these dishes were cooked in forests, or how my mother passed down the palak ka halwa recipe which is now our signature dessert.
What eco-friendly practices have you implemented within your property?
We have been completely solar-powered for over a decade, both the hotel and our agricultural farms run on solar energy with reverse metering. Our journey with water conservation began centuries ago when my family built over 140 lakes in the Aravalis. Even today, we harvest and recycle all the water on our property, recharging it back into old wells. We use drip irrigation across our farms and orchards, and nearly 70 percent of our produce is grown organically on-site.
Our sustainability extends to caring for wildlife too. As a former honorary game warden, I have personally been involved in rescue operations, including saving a leopard from a well. I believe each of us has a role, be it growing our own fire wood, reusing resources, or simply
Could you tell us about your culinary team and their role in creating unique gastro-nomic offerings?
Growing up in a family steeped in tradition, I have seen recipes passed down not just as ingredients, but as stories. My culinary team is an extension of my family. My two sons, both trained in hospitality, are now deeply involved, and I see in them the same passion I have carried for years. From junglee maas cooked with just ghee, salt, and meat, to chakki ki sabzi made from hand-washed flour gluten, every dish has a purpose and a place in our culture. Guests often leave with more than a full stomach. They go with a deep understanding of the region through the timeless tales we tell them of how these dishes were cooked in forests, or how my mother passed down the palak ka halwa recipe which is now our signature dessert.
I aim to build sustainably, stay rooted in heritage, and create experiences that show case both tradition and evolving Indian tastes
What eco-friendly practices have you implemented within your property?
We have been completely solar-powered for over a decade, both the hotel and our agricultural farms run on solar energy with reverse metering. Our journey with water conservation began centuries ago when my family built over 140 lakes in the Aravalis. Even today, we harvest and recycle all the water on our property, recharging it back into old wells. We use drip irrigation across our farms and orchards, and nearly 70 percent of our produce is grown organically on-site.
Our sustainability extends to caring for wildlife too. As a former honorary game warden, I have personally been involved in rescue operations, including saving a leopard from a well. I believe each of us has a role, be it growing our own fire wood, reusing resources, or simply
creating a space for birds in your garden. My family and team are fully invested in this mission.
Could you tell us something about your CSR initiatives?
Over the years, we have built a network of support for 135 rural schools, reaching over 40,000 children. These are government-run schools where infra -structure is minimal, so we step in with essentials such as benches, tables, and even footwear through a collaboration with the Green Sole Foundation.
What makes this work truly special is that I don’t do it alone. My family, our staff, and even our guests are deeply involved. We even have government teachers, local doctors, and volunteers working with us. We operate as a zero-cost NGO, where every rupee we raise goes straight to the people.
What is the five-year roadmap you have set for your organization?
With global tourism shifting and Europe slowing down, I am now focusing more on the growing domestic market, especially destination weddings and large-scale events. We are developing a new palace-style property spread across 30–40 acres, designed specifically for eventing and grand Indian celebrations. It will be a vibrant, culturally immersive space, and one of my sons will lead the charge on it. I aim to build sustainably, stay rooted in heritage, and create experiences that showcase both tradition and evolving Indian tastes.
Shatrunjai Singh Deogarh, Managing Director, Dev Shree Deogarh
Shatrunjai Singh Deogarh, Managing Director of Dev Shree Deogarh is an alumnus of Mayo College and M.S. University Baroda with an MA in Economics and a PGDM in Marketing. He began his career as a Branch Manager at Tata Steel before following his passion for hospitality.
•Hobbies: Bird- watching, Wildlife photo graphy, cycling, cooking and reading
•Favorite Book: The Land of Seven Rivers by Sanjeev Sanyal and The Golden Road by William Dalrymple
•Awards and Recogni- tions:101 Best Hotels in the World by Cunard Guide, Best Hideaway by Condé Nast Traveller in the 1990s
Could you tell us something about your CSR initiatives?
Over the years, we have built a network of support for 135 rural schools, reaching over 40,000 children. These are government-run schools where infra -structure is minimal, so we step in with essentials such as benches, tables, and even footwear through a collaboration with the Green Sole Foundation.
What makes this work truly special is that I don’t do it alone. My family, our staff, and even our guests are deeply involved. We even have government teachers, local doctors, and volunteers working with us. We operate as a zero-cost NGO, where every rupee we raise goes straight to the people.
What is the five-year roadmap you have set for your organization?
With global tourism shifting and Europe slowing down, I am now focusing more on the growing domestic market, especially destination weddings and large-scale events. We are developing a new palace-style property spread across 30–40 acres, designed specifically for eventing and grand Indian celebrations. It will be a vibrant, culturally immersive space, and one of my sons will lead the charge on it. I aim to build sustainably, stay rooted in heritage, and create experiences that showcase both tradition and evolving Indian tastes.
Shatrunjai Singh Deogarh, Managing Director, Dev Shree Deogarh
Shatrunjai Singh Deogarh, Managing Director of Dev Shree Deogarh is an alumnus of Mayo College and M.S. University Baroda with an MA in Economics and a PGDM in Marketing. He began his career as a Branch Manager at Tata Steel before following his passion for hospitality.
•Hobbies: Bird- watching, Wildlife photo graphy, cycling, cooking and reading
•Favorite Book: The Land of Seven Rivers by Sanjeev Sanyal and The Golden Road by William Dalrymple
•Awards and Recogni- tions:101 Best Hotels in the World by Cunard Guide, Best Hideaway by Condé Nast Traveller in the 1990s