Palace of Grandeur
The Grand Mercure Bengaluru at Gopalan Mall offers a slice of Karnataka’s rich architectural and culinary history and culture. We check-in at the palatial property for a plush staycation.
Ashower of fragrant rose petals floats down on me as I enter Grand Mercure Bengaluru at Gopalan Mall, while the familiar fragrance of Mysore sandalwood and vetiver gently caress my senses, almost instantly easing any tiredness I have been feeling. Faint notes of Nadaswaram music drift serenely in the background. This traditional form of music is an integral part of auspicious occasions in Karnataka, I later learn. It’s evident that bringing Karnataka’s rich heritage to life is an essential part of the hotel’s ethos, and that experience begins right at the grand entrance.
Accor’s sixth property in the city, the plush hotel is located on Swamy Vivekananda Road, and houses 212 well-equipped rooms and suites. The entire space is accentuated by magnificent Hoysala architecture and artwork; think single-stone carved sculpture, goldwashed pillars, vintage trunks, intricate-woodwork mirrors, and an art gallery right in the lobby; works by local artists’ find a prominent place here. At the time of my visit, the gallery is exhibiting K Hiremath’s watercolour paintings in which the bustling ghats of Banaras have been brought to life on tiny canvases. A nearby souvenir shop allows guests to pick up knickknacks that are characteristic of Karnataka.
After a tour of the property, my stomach rumbles impatiently, and I head to the multi-cuisine, all-day dining restaurant—La Utsav—to begin an epicurean journey like no other. Executive Chef Suvaranjan Banerjee has organised a quintessential Karnataka thali for me.
In what turns out to be a meal fit for kings and queens, a large Kansa thali ( bronze plate) graces my table with signature dishes from all corners of the state. Starting with masala buttermilk and papad, I mindfully work towards savouring Kodava chicken fry, Avarakai beans paliya (a dry vegetable dish), Mangalore prawn curry, Malnad potato fry, Mysore ‘Hanumanthu’ Style mutton curry, puliyogare (tamarind rice), Karnataka sambhar, Thakali rasam, curd rice, and paratha; and in the end, some Dharwad peda, Mysore pak ( both traditional sweets) and filter-coffee ice cream for dessert. Every bite of this meal releases a melange of rich, traditional South Indian flavours. It’s indeed a homespun masterpiece by Chef Banerjee who is determined to bring forth culinary treasures of Karnataka to patrons by whipping up the state’s forgotten recipes.
After lunch, I head to my one-bedroom suite. As I walk along the long corridor of the fifth floor, I notice several black-and-white photographs depicting Karnataka’s ancient monuments on the walls. These were specially commissioned for the hotel, and a group of local photographers traversed the length and breadth of Karnataka for three months to document its architectural marvels—adding another layer of flair to the Hoysala-inspired décor. Also on display are vibrant paintings of local dance forms that silently narrate forgotten tales of yesteryears.
I’m finally in my abode, which has a spacious living room and bedroom, a modern kitchenette, and a private terrace that opens up to the city’s sun-kissed skyline. I treat myself to a warm bath, and glide into restful slumber on the soft bed.
I wake up refreshed in the evening and head to the lobby for an immersive coffee-tasting session at 1026 AD, the resident café with an al fresco area. From Vietnamese and Turkish, to Chemex and vacuum-style—the choicest coffee beans from Chikmagalur are subjected to four distinct brewing techniques. The result? Four classic brews with extraordinary notes and flavours. My favourite is the Vietnamese Iced Coffee that comes with an extra dollop of condensed milk.
After four shots of coffee and a long repartee with the hotel’s team, I’m reminded it’s time to ‘ dine under the stars’. We move over to 1026 AD’s open-air area that’s looking cheery under a canopy of twinkling fairy lights. Chef Banerjee brings forth some of his signature Indian dishes: idli ke chaat, gajar nariyal ke aab (a creamy carrot-coconut soup), and lasooni jhinga ( garlic prawns). But it’s the main course that truly takes my breath away. I savour the velvety-textured Dal Baluch Fondue that comes paired with baked kulcha bites. This dal has been slow-cooked for nearly 48 hours, and every morsel is enticing. Dinner ends on a sweet note as I relish the mouth-watering malai kulfi.
The next day, I embark on a breakfast trail to some of Bengaluru’s timeless eateries: Central Tiffin Room (CTR), Brahmins' Coffee Bar, VB Bakery, and Mane Holige. With buttery dosas, soft idlis, and the famous KBC (Khara Bun Congress)—it’s a morning of exploring classical fare.
Exploration done, I head back to the hotel to indulge in a traditional Gowda meal comprising a selection of non-vegetarian dishes. I thoroughly enjoy the koshimbir (salad), mutton kal soup, donne biryani, Mandya mutton sukka (a dry mutton dish) and the military-style chicken curry.
It’s dusk now, and I’m back on my terrace; the faint notes of a koel’s singing waft through. It’s the perfect end to a memorable weekend.