Sheraton Hotel, at Brigade Gateway, (Bangalore)

When out of town and about, I have always made it a point to consciously select hotels, whether I am on business or not, which are either full blown resorts or are at the least in luxury personified. This is an imperative choice since I believe that once done with the day out working or at leisure, a comforting bed and pampering is usually the norm I would like to indulge in. Though I rarely travel on business out of my home town and usually my travels are restricted to holidays or when reviewing places and chefs coming across a hotel, renowned worldwide as a business hotel, is a once in a blue moon situation. I had the privilege of visiting a property of this description when I went to the city of “perpetual good weather” and “perpetual good-natured people” – Bangalore.

The Sheraton property by Starwood hotels at Brigade Gateway, Bangalore is a looming building tucked away in its own spot at the massive complex in central Bangalore which houses the World Trade Center and Orion Mall, the city’s biggest mall. Now, this would be the ideal situation for a business hotel considering you have the WTC right across your building and for leisure, you can hop across to the mall. Basically, you don’t need to step out into the city to make yourself acquainted with Bangalore if you are there for a short stay, but the city acquaints itself to you.

On entering the impressive lobby, in a bird’s eye view you have captured the essence of this place, with the impressive bar on the right to the center foyer beyond which houses their buffet area and the 24 hour coffee shop. It retains its unassuming flavor while you take in the luxury, warmth of the staff and the ambiance. What really brings out the real deal of the place, is when you actually experience the hospitality, food and the service which is synonymous with the Sheraton brand since many years (since 1973).

The hotel comprises of 11 unique venues, while six restaurants and lounges offer casual or fine dining. They have a gym on a top level facing the infinity pool which you can use to stay fit with their 24×7-hour Sheraton Fitness, which includes a special Sheraton fitness plan that is personalized to your needs and as thoughtful for the discerning traveler who can experience and train when on the move, in any part of the world. The experience is completed with an indulgence of sorts at the Angsana Spa.

Once you enter one of their 230 rooms, an epitome of luxury expected off this brand, you can safely to sink in to their signature, contoured mattress beds, with every imaginable requirement within reach. Comfort and hygiene matter when you are out on a stay at a luxury hotel, and Sheraton encompasses it forcefully.

I had a chance to catch up with their Executive Chef – Chef Bela Rieck from Germany, a widely travelled talent with an eye for gourmet cuisine which aligns with the sensibilities of the brand he works for. Chef Bela comes across as someone who takes his work extremely seriously but on interacting with him over 2 days, I realized an inner fun element which made him easy-going, charming, talented and above all down-to-earth, as most Chefs are usually and the reason why I chose to look up to this profession as one of the most humblest of all.

At first instance Chef Bela was professional in a calm way, showing me around his hotel and his space “the kitchen”, we met his trusted staff and I slowly noticed a certain trait which brings about command yet in a good natured way which makes him respected amongst his colleagues and staff. He also has an infectious sense of humor which I believe he brings out once he knows a person. This was the best trait about him which I found particularly intriguing (who doesn’t love a chef with a sense of humor)

I learnt that Chef Bela won the Best Master Exam in Germany in 2001 and has cooked for celebrities like Madonna. His previous experience includes Executive Chef at The Kempinski Hotel River Park, Slovakia, Executive Sous Chef at Hotel Indonesia Kempinksi, Jakarta, Intercontinental Hotel, Berlin; Sous Chef at Intercontinental Hotel, Cologne and Kempinski Hotel Atlantic, Hamburg. Rounding up to overseeing the culinary operations at this massive property of Sheraton, he has turned things around for the various dining options at the hotel right from the royal “Durbar” Bar to “Bene” the signature Italian restaurant of Sheraton and to “Feast” the all-day dining space at the lobby level to the cuisine specific Persian Terrace which knocks your socks off with its delectable Persian influenced cuisines.

The best part was not only in the interaction with Chef Bela but the fact that in-between running a full-house hotel, in a peak business month, in the city which boasts to be the IT capital of India, he would scoot over with me and my colleague to show us his finest creations in each and every dish which he had created for the menus of the various dining spaces. Apart from mastering the “Color your Plate” concept which is a unique theme incorporated by the group to inculcate the habit of eating healthy for all their guests. What this concept comprises of is bringing in elements of color on your plate in the form of ingredients and dishes, be it fruits, vegetables, spices, condiments or herbs. Each dish is created using its master color and divided color wise be it red, pink, blue, yellow, green, white etc. Each dish is a treat for the eyes, palate and has a distinctive health element attached to it right from perking up senses, to increasing focus and concentration to many other sense specific positive effects to one’s body. This is a well-charted process which benefits the guests of Sheraton in more ways than one.

So well, coming back to Chef Bela and his clockwork method of getting things in shape and ensuring everything is in order before continuing with my tour, we land up first at the Durbar Bar. We are treated to a delightful royal setting with new-age highlights. Well stocked with the best wines and spirits complete with a wet bar sitting right in the middle of the well-lit area. This colonial style space with lush fabrics and authentic details make you feel like 21st century royalty and urge you to spend hours nursing a drink or two. Private alcoves or a seat on the wet bar along with quintessential club beats, this place sends your senses to another world after a hard day’s work.

What follows is their two signature drinks, one a special Mojito with an Indian twist fully packed with the flavors of fresh mint, lime and sugar but with an extra element of curry leaves which bring a unique Indian twist to the cocktails.

What surprises me is that a chat with the bartender reveals my love for garlic (yes, I was chatting incessantly with Chef Bela on my preferences and favorite ingredients in food) and he conjures up a special Garlic Martini. A little hesitant to try out a strong flavor like garlic in a drink, I did try it and it is divine. It was sour, sweet with a hint of garlic spice which accentuates the spirit and makes it a welcome and warming drink all in one.

We head out and walk to the next level which is the main connecting walkway to the pool, the gym, the spa, Bene and the Persian Terrace.

We enter Bene, Chef Bela’s love and pride and a place where he experiments to his heart’s content with Italian cuisine thus bringing in an element of finesse to gourmet meats and dishes. Bene is a well spaced restaurant overlooking the Persian Terrace, its uniqueness lies in a semi-circular bar as you enter (adorned with old copper kitchen utensils you would find in a rustic Italian home), backlit with their stone and wood fire open-oven (doles out fresh bread which is shoved into my hands as I take my tour) spreading out to a well lit dining space with leather backed chairs and a private dining room tucked in the corner. The surroundings are marked with simplicity and what is thrilling is to see those Portuguese influenced blue and white porcelain plates adoring the entire walls of the ceiling crown.

Chef Bela quickly scoots into the kitchen and brings out his signature dish – the Crab Meat Cake on tomato Carpaccio with mustard sauce and aged balsamic vinegar. Now you wonder how German chef would be indulging in Crab Cake? Especially when he comes from a land of red meat with a really strong carnivore palate. Surprisingly the soft, well spiced cake melts in your mouth with its delicate sweet flavors, the palate is further ensconced with the delightfully sliced tomatoes and the piping of balsamic and mustard which added the right dimension to the dish. This was one great catch and a must have dish.

What also follows, the first dish I had at Bene when I landed, was the Smoked Salmon. This was utterly divine and delicate. It comes in a pristine white plate, adorned with fresh herbs and peppery dill. What is unique is that it comes covered with a large glass dome filled with smoke from a smoking gun. The salmon is so freshly smoked and for just the right amount of time that you get to taste the meat as well as the light smokiness the procedure has added to the dish. A comforting and delectable dish, which is interesting coming from Chef Bela as I was expecting to be subjected to wholesome red meats and the works (I am a happy sea food eater).

I have another obsession with my stay at luxury hotels, their in-room dining. We have fantastically furbished rooms, spic and span and beds which ooze comfort that you are just spent lying there through the evening. So in-room dining is a score if it nails the right experience. I asked Chef Bela what would he recommend for my fancy palate if I were not to step out the room.

Well, I was in for a surprise when one fine morning, the table was set, I was furbished with a plate of this fine Mediterranean creation of Chef Bela’s – The Grilled Zucchini and Bell Pepper Mezze platter. This was redolent of robust spices, drenched in flavorful olive oil and marked with typical Persian influences completely grilled to perfection. A salad, a main, a satisfying dish is all it was made up of. Chef knows how to hit the sweet spot and he does it well.

We move on to the Persian Terrace, situated on the ‘terraced’ area of the hotel. If you were looking for West Asian frontier cuisine and truly authentic then this is the dining option for you. The dishes are exotic and incorporate Arabic flavors to the “T”. Seated on the elevated wooden deck with cabana style seating, with an open kitchen behind you and the Persian Terrace writing on the wall (literally) on fire. The best part was the live BBQ station which Chef Bela promptly agreed to set up for a live cooking session for me. This exclusive video shows his signature dish “Kiwi Marinated Chicken Mediterranean” which is a perfect combination of chicken meat marinated in a delicious sweet-sour kiwi marinade and char grilled with tomato served over 3 different types of rice. A meal fit for Persian royalty. Served with an array of dips, chutneys and purees, this is one place which will leave your tongue wagging for more.

MVI 4633.MOV from Nikita Modi Vimeo.

The breakfast at Feast is a feast, they have a large spread spanning most cuisines and with the freshest of meats and vegetables. All in all a gastronomic journey and a definitive feeling of attachment to the property, which promises to deliver a consistency of sorts in their properties around the world. At the moment, when in Bangalore, a meeting with Chef Bela and a stay at Sheraton is inevitable.

Nonchalant Gourmand was accompanied by team mate – ace photographer Nikita Modi. Nikita is a freelance photographer who has her interest in food photography grounded for such exciting opportunities but also dabbles in exclusive Advertising and Fine Art Photography. She has completed her Masters in photography from Speos,Paris,France. You can see her works at:

Website – www.nikitamodi.com

Blog – http://blog.nikitamodi.com

All copyrights of the photographs are exclusive Nikita Modi Photography©

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