Country Inn & Suites, Mysore – Part 2

My recently tour took me to Mysore where we stayed at the Country Inn & Suites. The experience was simply fantastic at the property and you could read the review here. The stay was no doubt excellent but so was the food. Country Inn & Suites have 3 restaurants namely Mosaic, Spice and the Pool Bar & Grill. Each specializes in one or more cuisines like the Mosaic is a global food outlet, while the Spice is known for its Indian touch and the Pool Bar & Grill is the answer to amazing drinks and finger foods.

Lunch at Mosaic:

We reached the property around noon and started off with their lunch buffet at Mosaic. The spread of the dishes spanned across different continents. The kitchen is managed by Chef Dipayan and his team. This masterchef has worked at some of the most prestigious hospitality groups and even under the craftsmanship of legendary Chef Imtiaz Qureshi. Chef Dipayan is the first Chef to bring the flavors of Lucknow to Mysore and serve authentic Kebab dishes. He prepared some delicious Indian starters like the Tandoori Platter comprising of tandoori cauliflower, Paneer Tikka and Sheekh Kebabs and Fried Momos with 3 sauces. The Tandoori Cauliflower and the Sheekh Kebabs were out of the world.

On the other hand the buffet comprised of almost 15+ salads and few chaats like papdi and puchka. The grilled zucchini rolls were fantastic. There were a few starters in the buffet as well both from the Indian as well as from Continental flare. The main course comprised of items like the Palak Paneer, Onion Palao, Dal, Steamed rice to name a few. There was even a live counter for Tawa Veg. You could order your choice of bread to accompany the curries.

Chef Dipayan was kind enough to prepared few desserts for us like the baked rasmalai, Tiramisu and the Gulab Jamun Cheese Cake. The Baked Rasmalai utters the entire story as it was amazing. The Rasmalai were baked to perfection and they just melted in the mouth. They were so good that I ate the entire plate of it. Yummy!!! Topped with dryfruits and decorated with jam this is a true perfection of this masterchef. I will go back to Country Inn & Suites to get my hands at this dish. The Tiramisu as well as the Gulab Jamun Cheese Cake were also delicious.

Mosaic – Scorecard –

Food/Taste – 8/10
Service/Hospitality – 9/10
Value for Money – 9/10
Ambiance – 8/10
Quantity/Quality – 8/10

Overall Rating – 4.2/5

Dinner at Pool Bar & Grill:

After having such a sumptuous meal at Mosaic my expectations were on the sky. PB&G is completely different as it had the perfect setting for a romantic candle light dinner with gentle breeze. The pool is surrounded by tables with the bar in one corner and live sports screening on the other. Chef Dipayan and Sous Chef Vijay created some delicious dishes to make the evening eventful. We also tried a couple of cocktails to go with the event.

We tried dishes like Matar Kebab, Dahi Ke Kebab, Aloo Chat. The Matar Kebab were simple yet flavourful. The Aloo Chat was different than what we usually have, as it came in an aloo pocket. We also tried a couple of South Indian starters. For the main course the chef created a deep fried cheese ball with salad and tomato sauce at the base. Next we had the korma gravy made in coconut oil along with Kerala paratha. For the dessert we had the Elaneer Payasam which was truly delicious with small chunks of coconut. PB&G is an ideal place for a romantic candle light dinner. The dishes created the chef showed the true essence of Indian as well as global food.

Pool Bar & Grill – Scorecard –

Food/Taste – 9/10
Service/Hospitality – 9/10
Value for Money – 8/10
Ambiance – 9/10
Quantity/Quality – 8/10

Overall Rating – 4.3/5

Breakfast at Mosaic:

Before our plan to leave the property and move on to our next destination we had a super-filling breakfast once again at the Mosaic. You would be amazed to see the spread of the breakfast that the entire lobby was filled with dishes. The breakfast has both continental as well as South Indian dishes. We tried a couple of breads along with different condiments. The South Indian dishes were amazing as they were not spicy at all. The spread also include a couple of juices, fresh fruits and so on.

Overall the food at Country Inn & Suites leaves no stone unturned with the range and taste of the food. Here it is all about the best hospitality possible for the customers. Thanks to Chef Dipayan for his amazing company and food!

Related posts:

Country Inn & Suites, Mysore – Part 1 Indian Food with a Twist – Salt A Mighty Lunch @ b Cafe Will Farzi Cafe live up to its expectations? Continental Grill Food Experience at ‘Capital Grill’