This bedroom and full bathroom are part of an adventuresome project my wife and I embarked upon to create a complete apartment in the basement of our townhouse. We designed a floor plan that creatively and efficiently used all of the 385-square-foot-space, without sacrificing beauty, comfort or function – and all without breaking the bank! To maximize our budget, we did the work ourselves and added everything from thrift store finds to DIY wall art to bring it all together. A partial double closet bar adds a little extra space while still leaving room for longer hanging clothes.

Exterior, brick, lime, limewash, painted brick, architectural finish

Angled power strips are concealed below the upper cabinets provide ample power outlets. Under-cabinet lighting keeps workspaces well illuminated.
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Beautiful custom runner to match the unique measurements of this staircase.
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Contractor: Anderson Contracting Services Photographer: Eric Roth
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Koti Resorts (Hotel Project) Constructed commenced 1991 Location : Baldeyan, Himachal Pradesh GENESIS OF A HOTEL PROJECT - KOTI RESORTS, NALDHERA, SHIMLA How does a Newbie make an entry into the HOSPITALITY INDUSTRY.......??? Or, to be specific – HOW DOES ONE MAKE A HOTEL...... GET INTO THE HOTEL BUSINESS...??? Agreed, the business of teaching/learning of getting into this mammoth Industry is also BIG BUSINESS. Considering that almost each and every city in the country has several institutes/colleges/ and even University departments have jumped onto the band wagon of this reasonably popular academic course. So when a long time friend from the neighbourhood wanted to start a new business/career on a family held plot in the hills – it smelled like a good opportunity. As a student of the University, he was also accidentally pushed into the “business” of running the University Cafeteria – which was on contract to some people. The student leaders (he was part of the Association) were dared to take over the Cafeteria and run it themselves if they had a problem with the then management. Obviously, EGOS got hurt, and one doesn’t DARE a bunch of University leaders of the Student body running the roost. So initial experience taught them supply chain management, financial acumen, human resource management, and of course – all about food. All components of running a ‘dicey operation’ such as a Student cafeteria in a volatile environment were experienced and the nut and bolts of the business learnt the hard way. So it was full confidence and a positive gut feeling that this friend took that momentous decision. And the idea germinated. Remember when we (almost the entire extended family from here in the plains + the rest from the hills) took off to Shimla to case the joint – to put mildly. Would’ve been summertime then – is all that I can remember. Caught up with the ‘hill party’ at Shimla for further going towards the Naldhera Golf Course, where we were booked for lunch. The site was en route – a few strokes short, as ad people would put it, of the Golf Course... On a hilltop called Baldeyan. Anyway, after the family divisions of the land parcel ownership was settled, we (my friend and yours truly) spent some time at the site to figure out the way ahead. Ideas flew back and forth, including some number crunching – and just like that we zeroed in onto making a Resort Hotel. In the middle of a wild nowhere – with great views all around. Shimla town visible at 7 o’clock (S/SW), and the snow capped peaks of the Upper Himalayas ranging from the North to the ESE (say 4 o’clock) the radio mast tower dead North, and the Craignano peak due South (that’s where Shimla’s water supply tanks are located}. The location was a gift from heaven. And the matter was settled – we all agreed that it was so......!!!! So the next step – what kind of hotel do we plan for??? What kind of target customer, tariff, rooms, program...........and a thousand other questions befuddled us. I suggested going to a Hotel Consultant. No ego! So the both of us drove down to Delhi after zeroing in to the offices of Mr. AN Haksar (the recently retd Chairman of the ITC) – who had only recently set up this office. It hurt when we agreed to pay 1/2 a lakh as consultancy fees – in spite of me being the designated Architect for the job. But then.........cie la vie..........!!!! Such is life!!! We got into a quick learning curve of hotel industry terms, and practices. Of things like Occupancy rates, the ARR, peak season rates, and various depts. like F&B, Housekeeping, etc. But what the heck – we both were in our thirties.......!!! And lapped up the learning without any fuss. And joyfully agreed when they said they’d do the hand holding for a while after the hotel started business. Of course we’d agree – after all AN Haksar was the Chairman Emeritus of the ITC group – that super successful upstart in the Hotel Industry. With the Hotel Mughal Agra, the ITC Chola, the ITC Maurya, and the ITC Grand Kakatiya, amongst other successful Iconic properties under their belt. I had already made up my mind on NOT DESTROYING THE ENVIRONMENT with a multi-floor frame structure that was standard pattern in the desecration of the hills. So a low rise low floor concept was a given. And that’s what we did – to achieve what we’d like to think of as the pioneer of hill resort hotel design character......... We were already in competition with another resort being planned some distance away near Chail – another great resort hotel, and the game was on. After getting sanctions and a starter loan from the HP SIDC, we borrowed money from family and friends, and – in a small Maruti 800 – took off for the site one summer morning. Also in the car back seat was my old mistri (now appointed thekedar) and his ‘brother mistri’......from their village in UP. Stopped for a quick lunch immediately after crossing the Dhalli Tunnel, and the on to the site. Now after throwing all tenets of site planning and architecture down the hill, one walked around to locate the point where we would start CONSTRUCTION OF THE RESORT HOTEL. Took a few minutes (remember we were freshers in our thirties) and within the hour had laid out the foundation plan for the 1 st Block. Another added advantage – there were no site boundaries and no benchmarks to go by – excepting an old stone water tank used by the village below. And a few pipes going down from there. Meanwhile left the contractor there in the wilderness for him to locate his construction huts, approach roads, material dump spaces, etc. No idea how he managed. Within a month we were well into the making of the first ‘residential hut’ that one had envisaged. A block of four rooms – with outer rooms a bit larger with a separate dining space. And a vestibule as one entered. The toilets were located between the dining & bedroom spaces – and well ventilated. There was also an open lobby between the four rooms – giving safe access to all. And interesting approaches planned as per site conditions. With built in housekeeping stores, etc under the staircase landings. And space for 2-3 kilo-liters of water tanks for the 8 rooms/suites per block. One also planned for a central heating system – with insulated pipes servicing each block. A/C s were not even in our minds – but we were forced to install them later because of global warming and climate change. Neither were the ubiquitous ceiling fans - which are nowadays a must have in the towns of Shimla and Solan. Among other hill stations.....!!! In fact one got insulated cavity walls made under duress...........a fact appreciated much later in life. Incidentally, I think the cost of petrol was around Re. 8/50 or something those days, and it was easier on the pocket to drive up to the site beyond Shimla than stay over night in a hotel. And the Mandal Commission agitation had made us night birds on the highways to Shimla. VP Singh was the PM, and globalisation of the economy had yet to take birth...........!!!! The hotel had a soft opening in 1991, I think. And the first customer stayed for a week. And then came back after a sort while to stay for a month. We felt vindicated. And the Hotel has never looked back ever since. designed by www.MetamorphosisDesign.org Struggling to bring clarity to your vision before starting your dream project? Let us help you refine your ideas and align them seamlessly with your budget. Schedule your design consultation today - call - 9316511166

"Maximize Your Space: The Upstreman Black BR321 Mini Fridge I'm a college student living in a tiny dorm room, struggling to keep my snacks, beverages, and leftovers fresh. My regular trips to the communal kitchen fridge are time-consuming and frustrating. I often discover my snacks mysteriously disappearing. This was the exact situation I found myself in before investing in the Upstreman BR321 Mini Fridge. It was a game-changer for me in more ways than one. One scorching summer, my friends and I hosted a movie night in my dorm room. We brought our snacks and even ice cream. Given the limited space, I doubted one appliance could handle it all. Still, with a capacity of 3.2 cubic feet, the Upstreman BR321 Mini Fridge exceeded my expectations. As we stocked the fridge with beverages, the efficient single-door and adjustable thermostat stood out, cooling our drinks to varying preferences seamlessly. It ran quietly during our movie night, its soft 38 dB hum lost amid our enjoyment, unlike the disruptive communal fridge. It operates smoothly on 115 volts. The freezer impressed us further by keeping the ice cream firm, complementing the ready ice cubes from the included tray. The Upstreman BR321 Mini Fridge proved excellent for storing frozen delights. Discovering the Upstreman BR321 Mini Fridge's full capabilities was enlightening. Its crisper drawer extended the freshness of my produce, and the removable shelves made for intelligent storage. This fridge became an indispensable time and money saver in my dorm. The included accessories, like the defrost tool, and responsive customer service added convenience. Outshining other models, it integrated into my college life effortlessly, keeping my food and drinks ideally chilled. Pros: 1. At 17.4" deep, 33.1" wide, and 18.7" high, this space-saving, single-door design is ideal for snug spaces. 2. Customizable thermostat for personalized cooling. 3. Silent operation that doesn't disrupt your peace. 4. A crisper drawer and removable shelves for organized storage. 5. Comprehensive package with valuable accessories and reliable customer service. 6. Weighing just 39.7 pounds, this item is easily portable. Cons: 1. None to mention, it exceeded all my expectations. Conclusion: The Upstreman BR321 Mini Fridge is a stellar choice for anyone needing a compact, reliable appliance. As a student, it exceeded my expectations, proving itself daily. At around $137.9, it is budget-friendly. —---------------------------- "Chill in Style: The Upstreman Black FR-17 Fridge with Freezer One evening, Dad came home looking troubled. Over dinner, he shared how his office fridge was failing, struggling to keep things cold. He was fed up with its poor performance, which only added to the stresses of his workday. It was clear that a replacement was overdue. I fondly recall how my trusty Upstreman BR321 became my dorm's cooling hero. I suggested to Dad, "It's time tlack FR-17 model. Confident in the brand's quality, it would be an excellent choice for his office needs. old replace the old fridge in the office." Based on my positive experience with the Upstreman BR321, I suggested to my father that he consider the Upstreman B Sleek and space-efficient, the Upstreman 1.7 Cu.ft Mini Fridge shines in compactness and practicality. At 18.9" x 17.7" x 19.3", it tucks into small spaces easily, an excellent addition to dorms, offices, or bedrooms. The design includes a reversible door, maximizing convenience in snug layouts. Its cooling prowess is adjustable between 33.8°F and 46.4°F, and it comes with a nifty freezer compartment for keeping edibles ice-cold. Operating at a whisper-quiet 38dB, it ensures a tranquil atmosphere. Energy consumption is impressively low, about 0.5 kWh per day, using an eco-conscious R600a refrigerant. Upstreman backs this model with a one-year warranty, making the FR17 an intelligent, stress-free choice. Pros: 1. Compact (18.9" x 17.7" x 19.3") - Fits well in tight spaces. 2. Adjustable thermostat (33.8°F to 46.4°F) - Suits varied storage needs. 3. Quiet (38dB) - Ensures a peaceful environment. 4. Energy-efficient - Only 0.5 kWh daily usage. 5. Eco-friendly - Uses R600a refrigerant, better for the planet. Cons: 1. Requires manual defrosting, adding to maintenance tasks. 2. It offers minimal freezer space, which is unsuitable for more extensive storage needs. Conclusion: Dad's office space is complete with the Upstreman Black FR-17, offering a silent, energy-efficient cooling solution that's both space-saving and perfect for his daily needs, ensuring fresh snacks and drinks are always within reach. —----------------------------------------- "Chill in Compact Luxury: Upstreman's Sleek 3.2 Cu.Ft Double Door Mini Fridge- BD-321" Nestled amidst our salon's vibrant bustle and the rhythmic snip of scissors, the Upstreman BD321 Mini Double Door Fridge stands as a beacon of excellent efficiency. This sleek, space-conscious appliance, chosen by my mother for its style and functionality, ensures drinks and beauty products are refreshingly cold. Its well-designed compartments, a 2.2 Cu.Ft cooler alongside a 1 Cu.Ft freezer, maintain our essentials at prime temperatures, from crisp face masks to frosty beverages. The adjustable thermostat and soft LED interior lighting cater to our after-hours operations. At the same time, the versatile shelving accommodates various product sizes. Costing mere cents to run daily and operating in hushed tones, it's the salon's silent workhorse. With its energy-smart design and customizable options, the Upstreman Mini Double Door Fridge isn't just an appliance—it's a vital part of our daily routine, earning my recommendation for anyone searching for a stylish, reliable mini fridge for personal or professional spaces. Pros: 1. Compact yet spacious with a 3.2 cubic feet capacity, perfect for small living spaces. 2. Offers five temperature settings and a constant -0.4 F freezer for precise cooling. 3. Features a crisper drawer and removable shelves to keep produce fresh. 4. Quiet (38 dB) operation and energy-efficient, costing roughly $0.1 daily. 5. Customizable with accessories like an ice tray and reversible doors for user convenience. Cons: 1. Requires manual defrosting, a potential hassle for the time-strapped. 2. The 1 Cu.Ft freezer compartment may be too small for bulk freezing needs. Conclusion: My salon's service quality has soared with the Upstreman Mini Double Door Fridge —beverages stay chilled, products remain fresh, and the silent operation keeps the ambiance serene.

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New Installation of Red Oak Wood, 3 1/4 in width. White-washed Bona Stain was used, Bona Finish, as well as Bona Traffic HD. **This photo is of the Red Oak Wood (3 1/4 inch) prior to the application of the white-washed Bona Stain.

Stair were illuminated with linear light channels integrated into the underside of each stair nosing to float the stair with light while providing functional lighting as the stair wraps the curved glass elevator.

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