There was a time when one had to go all the way to the central business area at MG road and West Bangalore for a fine dining experience. But a burgeoning IT boom has seen South Bangalore boasting of good dining experiences and the latest in the bouquet of upscale hotels is the opening of La Marvella, a unit of SVG Hotels is the latest in the bouquet of upscale hotels of Bangalore that was recently opened near South End circle, known for the lush lung spaces, hospitals, schools, colleges and tree lined roads. The location, design, aesthetics, functionality, amenities and the novelty is what defines this new entrant.
With technology at the finger tips enabled through an Ipod that controls the lights, TV, door, curtains etc. this 5 star business Boutique hotel is the ultimate in sheer style and luxury. Understanding that the room is a personal space, the pampering is to be experienced in its suites and rooms. All the staff seemed gung ho to be working here. The Executive house keeper, Jayashree Nagaraj even at 9.30 pm was full of beans telling me with justifiable pride that the uniforms are in house. Vice president Venu Rao sees this as opportunity of creating a brand that will make waves in South Bengaluru and this project is very special for him.
the 6th floor is the fine dining NW frontier Saarangi with attached
bar, to be opened shortly that will have live instrumental music that
hopes to bring alive the rich tradition of royalty. One can look forward
to the best of Nawabi/Awadhi cuisine here with lots of creative inputs.
The fiery red and earthy browns of the seating area complement the
grandeur of the royalty peering down from the niches on the walls.
I started the evening with the Cosmopolitan, a known Vodka based drink with cranberry and lime juice. It was a bit sweet and could have done with a little less of cranberry. Otherwise the drink was well done. My young friend Roshan had the Mojito, a Rum based drink puddled with mint leaves, lime chunks and a lot of crushed ice. This is a drink for those of the star sign of Pisces that has to be sipped leisurely. The gimlet is gin mixed with fresh lime juice, lime cordial and crushed ice. It was done strong and neat. Lemon dip was a vodka based shooter that had orange liqueur in it. Since I could not down it at one shot I finished in two sips and was extremely nice. It was quite a treat for a wet evening and this fiery drink could do away with the tame name. The senior bartender with rich experience of working abroad recommends the fourth degree (gin vermouth) and the international Long island Iced tea cocktail, the shooters being Brain Damage and Kamakaza. The signature drink is Cocoon Paradise of strawberry crush, and cranberry juice. Try it out.
Vegetarian starters at the Cocoon comprised a platter of Kebabs. With
the monsoon setting in, it's just right to tuck into piping hot Kebabs
and surprisingly all of them were light. The Tandoori vegetables of
Broccoli, capsicum and paneer were lightly marinated and spiced that
teamed well with the drinks. The Hara-Bhara Kebab was potato roundels
with greens that is an old favourite, well marinated. It's a melt
in the mouth. Paneer Tikka Kebab was a little bland and could do with
a slightly spicier marination as Paneer by itself is tasteless. The
Fried Wanton was crisp and the stuffing of vegetables well cooked.
It tasted great with the chilly sauce dip.
Moving on to the Main Course at the Golden Oak we had Diwani Handi which was Mixed Vegetable Subzi in subtle gravy that had freshly ground whole masalas and not powdered giving it more flavour and tastes though it did not make us Deewani. Paneer Labadar was bland. Harvi chicken cooked Moghlai style cradled in spicy gravy had a completely new taste to it. The gravy of fresh coriander was innovative though I could not make out the other ingredients. It was very good. I wonder if the same could be tried with boneless chicken. Kashmiri chilly is used in the cooking and not the regular one.
Dal, a creation of the chef was better than the ubiquitous dal makhni.
This was black lentil with gram dhal and served conveniently in vatis
(cups). The black lentil was just perfect.
Kebabs come with a little history too. It was a feature on the dining tables of Jehangir and Akbar. The kebabs have to be rotated frequently on the skewer at the right temperature and basted with ghee at intervals so that it does not dry out and the meat kebabs have to correctly marinated.
Not many know that Karnataka had a tradition of brewing indigenous alcohols and liquors from rice, ragi, and fruits like grapes, mangoes, jackfruit, coconut and dates. A dosage of ghee and herbal concoction prevented the "one too many feeling" and a hang over. Prayers were given to Madhudevate and mother Earth. According to a KPMG India report the Indian market for alcohol is projected at a 10% increase over the next five years. CHEERS!!!!!!!!!
Watch the High Tech I Touch Technology and the Interview with the Vice President Mr. Venu Rao on News 9.
Githa U Badikillaya
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