An epitome of culinary excellence, Conrad Bengaluru serves a mix of flavours and cuisines peppered with utmost care. By Bayar Jain
Soaring 24 storeys above Bengaluru’s Central Business District and offering views of Ulsoor Lake, Conrad Bengaluru radiates warmth in every nook. While the rooms bring with them an experience of inspired hospitality, the eclectic dining options celebrate a diverse range of cuisines and delicacies. Here, the chefs assure utmost care and precision in every dish. Chef Prasad Metrani, Director of Culinary, seeks to create dishes and recipes that deliver and communicate signature flavours of Conrad Bengaluru to all its guests.
Often credited as the go-to destination for sundowners, Tiamo is known for its simple yet elegant details. The menu here delves into Italian and Mediterranean cuisine, wherein appetising pastas and an experiential bar find a space too. Signature dishes here include lamb agnolitti, which is made using flattened pasta dough filled with meat or vegetables; steamed prawn with olive tapenade, an olive- and caper-flavoured tapenade infused with herbs and spices; smoked salmon parfait on cucumber shell; and roasted pumpkin with beetroot avocado and walnut.
The Indian Durbar
The Indian Durbar at Conrad Bengaluru repackages age-old recipes and unravels them in an intense infusion of flavour and aroma. The intricate interiors with gold-leafed jali work pays homage to royalty, traditions, and cultures. The food sings similar regal notes with flavours reminiscent of the Mughal period. Shedding light on the royal gharanas of the Indian Dynasty, the menus here are curated in consultation with culinary historians and chefs. Some of the recommended specials include Durbar-e-dal, which is lentils prepared with tomato, butter, and cream; galouti kebab—a griddle-cooked lamb served on ulta tawa ka paratha (inverted griddle flatbread); and durbar-e-lazeez maas, or braised lamb ribs and boneless with Awadhi spices.
Mikusu offers an amalgamation of various authentic and traditional flavours of the East. Think Chinese, Thai and Japanese cuisines served under the guidance and tutorship of Japanese Master Chefs. Some of the notable dishes here include Edamame Dumpling, which is made with a combination of edamame, miso, lemon juice, garlic and ginger; Miso glazed Cod, which is a Japanese melt-in-your-mouth, buttery-soft, fish delicacy; and MIKUSU crispy prawns and Peking duck — a recipe that dates its inception to the Imperial era of Beijing.
The Caraway Kitchen at Conrad Bengaluru is the ideal spot to satiate all kinds of food cravings! The mouth-watering delicacies range from sushi, tenderloin wellington, dim sums with various fillings of meat and vegetables, and Malabar Kozhi biryani packed with spices. Live tunes backdrop the Sunday brunch wherein several cuisines find a spot on the menu, while exquisite gins from the country accompany fresh catches on lobster nights.
Tiamo, The Indian Durbar, and Mikusu at Conrad Bengaluru have been nominated across categories at Travel + Leisure India & South Asia’s Delicious Dining Awards 2022. To vote, click here.
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