Safaritenten in Azië

'The staff is super helpful and the welcoming. I have never seen such good service in resort before. The sisha they serve in the room is one of the best. Try to book their KClub rooms, they are much quitter and the view is breathtaking. The housekeeping service is great and faster than anyone can imagine. You might think i am praising too much but when you visit you will know. There is a restaurant not belong to the hotel called Tis cafe, you must visit there and try their duck'

'The owner Prithvi and his staff were very attentive and caring. The rooms were modern in amenities but still maintaining a rustic feel. Food was exceptional and the nightly cultural entertainment was very authentic. Sunrise, sunset and night sky viewing was a treat.'

'Room was not clean when we arrived and had to constantly ask for it to be cleaned the next day. Asked for a coat hanger as none supplied and failed to do this. No kettle supplied but did have tea and coffee setup. Power constantly dropped out. Food was not very good. Free 2 km camel ride was 50 metres and then demand for more money and when told no, told to get off. Some staff constantly expected tips. Some staff were very good. Culture experience was ok but very loud. Jeep ride on sand dunes...

'Welcome was done vs it was done to others! the geyser for hot water didnt work - discomfort to shower with cold water. when I mentioned - the staff said I cannot do much. I am a volunteer. '

'We had booked a deluxe suit for Rs. X/night, on arrival we told there is no air conditioning in the allocated room, only a small fan (on a day the temp was 37 degree C). I made a request for A/C & they charged additional Rs. X again (2Xs) for a Maharaja Suit. While there was A/c, it was very ineffective & the suit was a dump, in need for major reno & deco (door timber split, ceiling with stains & bath marble piece with rust & elegy. Also real rip offs selling desert activities (big thieves)....

'The whole team were amazing. The welcome, the game wardens, the waiters and the chef, couldn’t fault the experience.'