Grand Mercure Mysuru - Inspired by city’s rich culture, heritage and culinary legacy

There are experiences in life which gets etched in your heart forever. One such experience was my recent stay at Grand Mercure Mysuru for the special occasion of Ramadan and exclusive menu created by Chef Mukhul Jha.


I have always been vocal about the importance of hospitality in this industry, how the difference between good and bad staff can make or break any hotel property. And trust me when I say, I have never experienced the kind of hospitality I received at the Grand Mercure Mysuru.

That warm welcome by the all the staff when I stepped in, to the generous staff who helped me with the luggage in my room, to the ever smiling faces I saw throughout my stay for two days is just unmatchable. I have never experienced such warm staff ever in any properties anywhere, you get that strong positive vibe that they enjoy serving guests and that is the reason they are in this hospitality industry.

The credit should be given to the management of Grand Mercure Mysuru for creating such healthy & positive environment in the hotel and training all their staff to such level.

Talking more about Grand Mercure Mysuru, it is the latest offering from AccorHotels and Brigade Group which boasts of 146 spacious and well-appointed contemporary rooms and suites. What makes this property different from others is the inspiration it has imprinted from Mysuru and Karnataka’s rich culture and heritage without compromising on luxury and modern spirit.  






Grand Mercure Mysuru is the perfect example of infusing luxury with local flavour.  The vibrant interior décor gives you a taste of the celebrated Royalty of Mysuru in a whole new contemporary way. The chandeliers on display exude a holistic and soulful concept of ‘bringing stories to life’ for the hotel. The philosophy of embracing the local culture and traditions is further reflected in the names of the hotel’s exclusive restaurants, delicatessen, meeting rooms and banqueting facilities.



Inspired by Mysuru’s rich culinary legacy, guests can feast on an extensive selection of cuisines at the hotel.  La Uppu, an all-day-dining multi-cuisine restaurant serves an eclectic mix of global cuisine and local delicacies; By the blue, the rooftop specialty restaurant which overlooks the pool, serves Northern Indian cuisine; Silk Bar, by its name narrates the story of the famous silk in Mysuru and serves a mix of single malts, cocktails, mocktails, spirits and wines; and Deli Shop, a delicatessen at the lobby, serves the finest bakery and confectionary creations by talented chefs paired with an array of Indian coffees.

Now talking about the exclusive menu created by Chef Mukhul Jha on the special occasion of Ramadan, it was divine indulgence. Every single dish presented on the table was unique in its own way. The menu set by Chef Mukhul was truly a Ramadan feast.

Few of my absolute favourites from the exclusive Ramadan lunch are listed below:

Narangi Jhinga
These jumbo prawns infused with orange reduction and chili is such a brilliant twist to a classic. The beauty of this dish was how beautifully the prawns were cooked and how striking is the essence of orange.


Murgh Akbari Kebab
Exotic chicken breast preparation flavoured with green cardamom and cashew nut. This dish justifies the name of Akbar in every sense. Again, chef beautifully plays with the exotic flavors to give a spin to another classic. Thumbs up to Chef for balancing the soul of chicken with green cardamom and cashew nut, this just takes the dish to a different level.   


Nalli Nihari
These slow cooked lamb shanks with aromatic Indian spices were one of the best I have ever tasted. The success of any lamb dish can be measured by how easily you can chew the meat and this friend was cooked to perfection. Just looking at the colour one can image the beauty of this dish.



Paneer Gulnar
Paneer roll stuffed with almond and fig finished with saffron scented cashew gravy. Again full marks to chef for thinking something different, this is the best example of presenting something extraordinary from Paneer.



Dum Gosht Biryani
Slow cooked lamb pilaf preparation scented with whole spice. Hands down, this was one of the best Biryani I have had, it just reminds me the goodness of Kolkata biriyani and you just can’t keep your hands off it.



Kesari Phirni and Kulfi
The pista imbued Kulfi was one of the finest ice-creams so far.



Pan Shots
Well, what better than to end such grand feast than having a pan? Chef calls it ‘Pan Shot’ and truly so. Chefs take on this Pan thandai is something out of the box and truly refreshing. He just nails this drink in every possible aspect.


Well, concluding this piece on Grand Mercure Mysuru, I just want to repeat – with such high level of hospitality and culinary delight, they are here to stay and means serious business. 

Suman

Dreamer, Blogger, Writer, Foodie, Movie buff, Public Relations. Contributor for The New Indian Express and recently started a news publishing website 'Unkrate'.

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