The resort was a living, breathing symphony of energy.

Fairy lights twinkled like shy stars as they wrapped around wooden beams and twisted through flowering vines. The smell of fresh mogra mixed with sandalwood incense lingered softly in the air. Waiters in crisp uniforms moved with well-practiced elegance, laying out an array of mouthwatering starters on polished platters—paneer tikka still sizzling, stuffed mushrooms steaming, and golden mini samosas artfully arranged in rings.