OUR DINING EXPERIENCE: THE LEELA PALACE, BENGALURU

 OUR DINING EXPERIENCE: THE LEELA PALACE, BENGALURU

There is something about luxury hotels that draw you like a magnet. It is probably a combination of grace, style, and customer service- apart from the gourmet food of course. One such hotel that comes readily to mind for us in Bengaluru has to be The Leela Palace on the Old Airport Road.  As you wander around the plush interiors, you are reminded of the Founder of the Leela Group, Capt C P Krishnan Nair. The connect was that much stronger since my husband Prem recently wrote a review of a book on Capt Krishnan Nair authored by Bachi Karkaria. 

We started the evening by heading to the cool confines of the brilliantly appointed Library Bar. As the name suggests, it had an old world charm you would associate with the libraries of Clubs and stately houses of yore.  You can't miss the leather and dark wood that give it a distinctly stately ambience. We enjoyed our drinks in the quiet confines of the Library Bar: conversations went on as waitresses efficiently got you short eats to go with your drinks. 

The drinks menu itself needs to be seen to be believed. They have every conceivable top brand on offer.

The table we had reserved was ready for us at the Jamavar -the Indian fine dining restaurant. Jamavar is named after the intricate brocades of Kashmir. However we found the a la carte menu had dishes from different parts of India. This was not just for Kashmiri cuisine as one might imagine. To go with our food, we chose Jal Jeera and Masala Chaas (Buttermilk with roasted cumin and fresh coriander). 

We skipped the soup and dug into the starters. From what we had, top marks go to the Meen Varuval - in which Seer Fish darnes were served excellently marinated with lemon, chilli, and curry leaves. 

We also relished the succulent Tandoori Murgh ( chicken kebabs) - the vegetarian touch was provided by the Palak Benazeer- these were spinach and corn kernel patties served with a delicious roasted tomato chutney. All the dishes were superb! 

For the main course, reflecting our love for seafood, we had Kadhai Tossed Lobster, ( cubes of lobster cooked with onions, tomatoes and roasted coriander seeds) and Malabar Prawn Curry ( prawns simmered in a tangy curry , tempered with shallots and curry leaves). The spice levels were perfect and they went so well with the thin Roomali Rotis, baked on a glowing wok bottom. 

After a sumptuous dinner, we took a stroll in the lovely grounds- enjoying the cool night air.

All said and done, our dining experience at The Leela Palace Bengaluru was a memorable one.