Mysuru, the city of sandalwood, silk, jasmine, palaces, gardens, wildlife, tourism, the yoga hub and the cleanest city of India is on the threshold of setting new benchmark for all other cities. Now that the heritage city spread across the foot of Chamundi Hills is gradually evolving into a cosmopolitan city with the opening of numerous star-category hotels and reputed chain of restaurants; the Mysureans, business community members and tourists alike have a choice of hotels and restaurants to choose from, to stay and dine.
One such hotel which offers its clients a luxury stay and fine dining facility is none other than Hotel Grand Mercure, the second unit in Karnataka by the Brigade Enterprises Limited and affiliated to the French group of AccorHotels, located on New Sayyaji Rao Road in city, near Highway Circle (Maulana Abul Kalam Azad Circle).
In a candid chat with ‘City Sunday,’ Mukul Jha, Executive Chef at Hotel Grand Mercure, says that ‘Inspired by Mysuru’s rich culinary legacy, food lovers have the choice to feast on an extensive selection of Indian, Continental – Mexican, Italian, Chinese, Thai, Malay and Oriental cuisines, A La Carte and Buffet at La Uppu, a 24 hour-dining restaurant with an option of indoor and al-fresco seating.
With a rich experience of 14 years as chef, including four years in England with Michelin Star Chef Darren Rowe, Jha says that the Mysuru wada platter a signature dish in starters includes variety of uddin wada, parppu wada, kerei wada with kara chutney, a local specialty which is a favourite among foodies. The most sought after soups include Saffron scented ocean bisque, a French style mixed seafood shell soup finished with saffron cream and Nugge kaayi rasam, drumstick infused thin soup flavoured with green chilli, he adds
Other starters like prawn in Hunan style (wok fried prawn tossed in Hunan sauces) and Sambousek (Middle Eastern triangles shaped crispy filled with chicken and accompanied with chilli lebneh) leaves the customer asking for more, says Jha and further adds that in continental – prawns and scallops topped the list for food lovers.
Jha says that in the main course, Grilled chicken breast served with potato wedges gallettes and bouquet vegetables finished with olive veloute or Gnocchi infused with pesto cream served with garlic bread is popular among the foodies apart from Manday mutton curry (local Karnataka lamb preparation cooked with poppy seed, whole spices finished with coconut), Mangalorian fish curry (traditional Mangalorian fish curry flavoured with Byadgi chilli served with steam rice), Badanekai goju (chef special made from famous white brinjal flavoured with home style spices), Bele tawe (local lentil preparation with fresh coconut and tempered with clarified butter) and Nimbe hannina chitranna (southern style sour pilaf preparation) and Kerala parathas. Grilled tiger prawns, Seiho scallops, Mapo Tofu-oriental style and tenderloin burgers also tickle the taste buds of food lovers, he adds.
In desserts, Choco Mania, the Belgian chocolate mousse tower, white chocolate ice cream, warm double chocolate flan, yoga parfait and American cheese cake dessert is relished by foodies, says Jha.
“By The Blue, the rooftop specialty restaurant which overlooks the pool at Grand Mercure, serves Lucknavi, Punjabi and north Indian cuisines between 7 pm and 11 pm.”
According to Sachin Malhotra, General Manager of Hotel Grand Mercure, Deli Shop, a delicatessen at the lobby, serves the finest bakery and confectionary creations along with an array of Indian coffees from 11 am to 11 pm. The Silk Bar will soon be serving a mix of single malts, cocktails, mocktails, spirits and wines, he adds.
Five-star category Grand Mercure has 146 rooms including suite and deluxe rooms with balcony, facing the Mysuru Dasara procession route. Takeaway orders and outdoor catering orders for a minimum of 20 persons and above is also accepted. The pool which has a qualified swimming coach is open for annual membership. For the health freaks, Grand Mercure has Life Techno Gym with all the latest gym equipments.
Two banquet halls, Regent 1 and 2 can accommodate 250 persons at a time. Two meeting rooms – Yedemuri and Balamuri is available at Hotel Grand Mercure. For reservations and queries, call: 0821-4021212. – Norbert Gregory Brown