Comfort Inn Sys is a relatively new property from the Choice group of Hotels in the Mathikere – Yeshwantpur area of Bangalore. I was invited here for a weekend dinner at the Pavilion which is a flagship restaurant of this place. Pavilion Restaurant had a Food Festival going from 22nd to 28th of January titled ‘Namak – Flavours of India‘ to celebrate the spirit of Republic India. Namak which means Salt is the only ingredient that is common to all cuisines National or International alike and hence the food fest was aimed at bringing together different cuisines from all over India as well as some International dishes with the tagline – Divided by Spices, United by SALT !
The restaurant is located at the ground floor of the hotel and is right across the entrance. The ambience is cozy and elegant with comfortable seating and soft lighting. The decor is simple yet has a rustic charm to it. One of the walls was themed around the Republic event with portraits of Freedom Fighters which was a nice touch
There is both Buffet and Ala Carte options available and the menu for Ala Carte is extensive. The Buffet for the Food Fest was priced at INR 599 otherwise its priced at INR 499 excluding taxes. Let me dive into my food experience now –
Starters were served on table and had 2 Veg and 2 Non-veg Appetizers.
Chicken Ghee Roast –
Ghee Roast will always remind me of my trip to Mangalore and I could easily relate the taste of this dish to the Mangalorean cuisine. High on taste and that Ghee resonates everywhere. Chicken was done well and sure had a lot of marination to get the flavours out.
Hyderabadi Fish Tikka –
Fish was succulent and fresh. Spices just right. Garnish adds to the flavour. Salad as side goes well. Fish was well done every bite. Melt in the mouth.
Paneer Menasu –
Loved the southern flavours on this one. Kerala style Paneer or I could even relate this to Tamil Nadu cooking style as well. The tempering with curry leaves and mustard tastes so good. Paneer itself was soft and textures worked well.
Hara Bhara Kebab –
I’ve tried Hara Bhara Kebab at numerous restaurants but that best one was elusive until the one that I had here. Ticks all boxes. Soft, loaded with veggies, flavourful, spices perfect, consistent taste across each Kebab, had all the Hara in it and a pinch of chaat masala on top
Mutton Paya and Pineapple Shorba were the two options. I tried the Mutton Paya and it was refreshing. Paya is basically a broth prepared with trotters which are feet bones of goat or lamb known for rich marrow with meat. The broth is known to have medicinal benefits as well. The flavour of the broth is all that needs to rise up and it depends on how long it is cooked with the trotters to get that perfect taste. The one here had the right flavours going and it felt good.
Salads and Chaat
Quite a few things going on in this section of the buffet. On the non-veg there was Squid and Anda ( Egg) chaat while on the Veg , there were options of Papdi, Beetroot and Pineapple Chaat. There was Green Salad which is a regular in any buffets but here we also had the Kosambari Salad which added to the healthy option. Dahi Vada was my top pick on this section.
There were also a few options on Chutneys. Another refreshing addition was the Yoghurt and Lassi which were available in variants of Plain and Flavoured. Liked the way it was stored in a traditional way of earthen pots and of-course Curd Rice.
I was excited to try the main course here especially because of the food fest here with a lot of different dishes from all over the country and across the border and so here is the list I got to try.
- Butter Chicken
- Laal Maas – Rajasthani Touch
- Mixed Sea Food Biryani – Bengali Style
- Mangalorean Fish Curry
- Vegetable Hyderabadi
- Dum Aloo Kashmiri
- Punjabi Kadi
- Kadai Vegetable
- Corn Palak
- Pindi Channa
- Rajma Dal
- Bengali Style Veg Biryani
From across the border, there was
- Chilly Garlic Noodles
- Exotic Vegetables in Coriander Sauce
- Penne Arabiatta
- Butter Braised Vegetables
Got to taste a bit of everything and my top picks would be the Penne, the Braised Vegetables, the Laal Mass, the Punjabi Kadi and the Pindi Channa.
Desserts are excellent here. Few of my top picks –
A special mention for the Tri-color Cheese Cake which was specifically made for the Republic Spirit. The different layers had different flavours going and the textures were well maintained.
Malai Sandwich – Classic
Gulab Jamun – Delish
Matka Kulfi – Nice presentation and storage with the matka’s kept on a bed of ice and not in a refrigerator unit. The Kulfi had the taste and it was delish.
Other desserts that were available were the Gajarwali Swiss Roll, Rasgulla Chocolate Pastry, Mango Shrikhand, Sweet Samosa , Semiya Payasam and Fresh Cut Fruits.
Service and hospitality was excellent. The staff ensured that we had the best of experience. The Hotel also has a few other dining and bar options.
Cinders Rooftop Barbeque is a terrace lounge dishing out barbecue food with a perfect ambience of a pool and dance floor.
Chameleon Lounge Bar is a lounge to party the night out !
The Crust Factory is their gourmet retail cafe with a selection of cakes, cookies and coffee on offer.
The staff were on top of things with Executive Chef Abhijit at the helm of things managing the Kitchens of the Hotel and is doing a great job dishing out some excellent food. Had to take some pics with them after the great foodie experience.
There is limited parking available outside the hotel and they are open for Breakfast as well. For more details, visit their site – http://www.comfortinn-insys.com/restaurant.html