Food Event – The Gateway Hotel, Bangalore Turned 25
Standing proudly in the center of IT City – The Gateway Hotel turned 25 on October 10th, 2014, the hotel which has seen the transition from Bangalore to Bengaluru is one of the oldest hotels in town. Turning 25 is an iconic milestone and to celebrate this momentous occasion, the hotel hosted a special Chef’s table featuring the Chef’s special 25-year celebration menu, specially curated by award winning Chef Naren Thimmaiah.
Over the years the hotel has experienced the change of ownership until Taj Hotel Group of Hotels took it over and since then there is no turning back, today it is a full-service upscale hospitality brand in South Asia region and cater to the modern day nomads to business travelers providing consistent and crisp service.
The evening unfolded with the brief introductory rounds with the social elites of the city and then clinging of cocktail glasses at Sphyre, which is a lounge bar, specially designed for live music, dancing, and an alfresco bar. It is a place where Pub classics satiate your palate in the afternoon and world cuisine sets the evening mood. While enjoying our cocktails and finger food we got the chance to interact with the General Manager of The Gateway Hotel – Albert Rebello, who has many interesting stories to share about the hotel and his long journey with it.
The delectable Chef’s table was arranged at GAD (Gateway All Day), an all-day diner indoor and open air sitting, where you can enjoy world cuisine, Mediterranean, Italian and Indian to name few. The menu for the Chef’s table was medley of old classics of the hotel like Peacock Garden Lasooni Bhuna Palak (homestyle preparation of spinach cooked with generous helping of garlic) and Northern Gate Dal Makhani (Peacock Garden and Northern Gate are the old names of Gateway Hotel before it got its modern day identity), the menu also had some of the contemporary fare available at GAD today like Mac n Cheese (Classic macaroni and cheese baked with crumbs of mushroom) and Shrimp Spinach Risotto.
While discussing about the menu with K Natarajan, the Corporate Chef over the dinner table, he shared the fact that toady Gateway excel in innovative cuisine offerings like ‘Active Food’ – superfood and low glycemic index foods for the health conscious guests, regional home-style cuisine, ‘Eat-In’ – refreshed in-room dining menus and ‘Wake Up’ – buffet breakfasts with a range of healthy and indulgent options. To my surprise many dishes in the Syphre’s menu were marked Active as well as on the main course menu at GAD, one such ‘Active’ marked dish was Fillet of Fish (herb crusted oven baked fish with sautéed greens, roasted baby potatoes, and grain mustard sauce) that was my favorite of the evening.
Since the reason for celebration was grand so the dessert platter has to be elaborate as well – Potluck Cafe Dark Chocolate Mousse, Caramel Custard, Saffron Rasmalai, Jamun Tart with Rabri and Pan Cotta, too much to finish off but the perfect ode to a memorable evening.
As part of the celebrations, the Gateway Hotel has lined up a range of culinary experiences for the entire October month including the Gateway 25 Years Celebration Menu at GAD and special theme based buffets every Friday – Best of Bangalore, and Saturday – Northern Gate Evenings.
I wish entire Gateway Hotel Team and Taj Group of Hotels many more years of success and celebration.