THE BENGALURU BRASSERIE, Hyatt Centric MG Road Bangalore 1, 1, Swamy Vivekananda Rd, Jayaraj Nagar, Someshwarpura, Halasuru, Bengaluru, Karnataka 560008, India
Lido Mall,1 M G Mall
Действительно до 30 Июнь 2021
Действительно до 31 Декабрь 2021
C заботой о благополучии наших гостей мы внедряем в отеле строгие протоколы чистоты и придерживаемся высоких стандартов безопасности
Implementing the most stringent protocols for cleaning, disinfection and infectious disease prevention, Hyatt Centric MG Road Bangalore is now GBAC STAR™ Facility Accredited . УЗНАТЬ БОЛЬШЕ Об аккредитации GBAC
Фирменные блюда THE BENGALURU BRASSERIE на Ланч: Pepper Chicken,Fruit Pudding,Centric Santra,Lean Cucumber,VEG DELIGHT PIZZA & MARGHERITA PIZZA
Понедельник
12:00 PM - 4:00 PM
Вторник
12:00 PM - 4:00 PM
Среда
12:00 PM - 4:00 PM
Четверг
12:00 PM - 4:00 PM
Пятница
12:00 PM - 4:00 PM
Суббота
12:00 PM - 4:00 PM
Воскресенье
12:00 PM - 4:00 PM
Фирменные блюда THE BENGALURU BRASSERIE на Ужин: Lal Bagh,Railway Mutton Curry,Kapi Curry,BBQ Chicken Pizza & Chicken Tikka Pizza
Hyatt is best known for its luxurious hospitality and service and our experience at The Bengaluru Brasserie at Hyatt Centric Bangalore was exactly that. Once we were seated, we were greeted by Chef de Cuisine Debaditya, Head Chef Manish, F&B Manager Preetam along with Snehadipta, the Marketing Manager of the property who warmly welcomed us to the place. We decided to try out a special menu which they had launched as a 2 day popup: A Homage to National Cuisine - a 5 course culmination of unique, signature dishes from across India. This menu was prepared exclusively to celebrate festivals which happen in the months of March and April Even in such uncertain times, The Bengaluru Brasserie assured us peace of mind as they followed the utmost safety guidelines- from contactless menus to our cutlery being individually sanitised and packaged just for our meal. They know how to make a guest feel welcome as well as comfortable. Coming to the cocktails, we tried Bhiskey, Bulbul and Chill Madi. Along with white rum, Bulbul was a melange of some unique ingredients such as sage, angostura and elderflower infusion. Chill Madi had an interesting mix of gin, cucumber and lime - it was quite refreshing especially on that hot evening. However, our favourite was Bhiskey - you just can’t go wrong with a blueberry and whiskey combination! We started off our meal with a crunchy, yet appetizing Ragi Papad and Poha Murmura - these were served with signature homemade garlic pickle (absolutely loved this), vegetable pickle and green chutney. From Delhi there was a traditional drink called Hush Kanji ke Wade. The Kanji had preparation that made us acknowledge how flavourful our Indian Food Palette really is. Purple carrot & beetroot is grated and once the sugar comes out, it is left to ferment for 2 days. During the two days, the sugar sieves out and what we get is Kanji. It is advised to wash your palette with water before drinking it in order to completely enjoy the flavourful experience. After Delhi, the next stop in our meal experience was Bihar (thankfully no physical movement was required). First was Tala Hua Gosht (Lamb Chops), which are usually cooked in tandoor but here, were shallow fried in oil. The meat was extremely well cooked. The second starter was Hara Chana Bachka which was a preparation of green gram and besan fritters, and was served with a garlic chutney. Then we went to what we can arguably call, the main event, the Thali (dun dun dunn). The thali was a curation of flavours from all over the country- Keoti Dal from Maharashtra, Dahi Sangri ki Kadhi from Gujarat, Surmai Ambat (mackerel fish) from Konkan- King Mackerel fish, frequently used in curries in the coastal region. The rice had a preparation you would generally find in an Indian Wedding, with ghee inside- it was very filling Indeed. We absolutely loved Chicken Kosha Chicken, an authentic pot roasted preparation, a recipe straight from Bengal. After covering the West, the South & the East we go North, towards Kashmir. Methi is commonly used in Kashmir, and so it was, in the Methi Chaman Paneer. The curries, along with rice was also served with an assortment of Ghee Phulkas and Varqi Parathas. The Varqi Paratha was layered like a lachha paratha- so delicious! After visiting the North, South, East & West of India through our thali we still had a really important region left, the North East. We had two desserts. First was from Assam- Komlor Kheer. Orange is popular in Assam and is used in their kheer preparation. The kheer had cardamom and saffron on the top, as it always should! The desserts ended with the evergreen Malai Puay from Hyderabad- a heavenly end to the meal. Overall, the experience was a joyride for the taste buds, you would think you have had quite a variety of flavours and there couldn’t possibly be more but then you’d be proved wrong the second you taste the next dish. We would definitely want to come again for this rollercoaster of flavours!
Great food. Great ambience. Outstanding service provided by Bharadwaj!! 5/5 for his service!
Totally unimpressive spread at Sunday brunch. Fish chilli should be renamed to flour chilli, as there was hardly any fish in it. Chicken starter tasted awful. Main course was equally disappointing.
Good food available affordable rate. Nice staff
Beautiful ambience with perfect lighting and spacing, not very congested ... Serves delicious food , only problem is the waiting time..hope they work on it.
Get a glimpse of what paradise looks like in the heart of the city on MG Road, soak up the sun, take a dip in the pool, get lost in the decadence and enjoy picturesque views along with exceptional flavours and elixirs of life in a vibrant and tranquil setting that promises to take you on a culinary journey of its own. Try all these at The Bengaluru Brasserie and let your palate be the judge.
+91 80 4018 7200
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