The
topography changes and the city is left
far behind as you drive past two lakes
with winged visitors rummaging in their
clear waters, undulating greenery of
the fields on both sides of the road
and herds of buffalos returning home
at goduli time (dusk) with their cowherds
whistling a beaty tune. As you enter
the resotel the gentle music from the
Bamboo groves, the distinct architecture,
which is one of contemporary fusion
probably of the mexican, sunny mediterranean
and the traditional (Vijayanagara style),
a handiwork of Mr. Alex Jacob with a
vision. the smiling young staff exuding
genuine warmth greet you. The greens,
creams, rust and browns within and without
makes the connect with nature easier.
The 35 rooms are in 3 different sizes
with a price range from 5000/= to 8000/-
(inclusive of 3 meals and taxes) and
located on the top floor affording an
unhindered view of the landscaped gardens.
The
kitchen serving only ethnic THATTAKADA
Kerala cuisine (and not the multi cuisine)
leads to the huge Gulmohur dining hall
designed to let in the natural outside
breeze. Only the stone Jaalis (latticed
stone/terracotta windows) and saambrani
(perfumed powder that emits a pleasing
odour when burnt that keeps all our
winged evening friends at bay) were
amiss. The spacious lobby and two conference
halls are all on the ground level. The
corridors in open street style add charm
to the Mediterranean architecture. Rooms
are very spacious and like the surroundings
do not give the feeling of being hemmed
in. The lobby that opens to the outside
where pyramid shaped stone fountains
let out thin jet streams of clear water
is indeed a visual treat. The gazebo
and the pergolas are just that –
spectator areas with a sweeping view
meant to unwind and relax the senses
with nary a thought.
Mr.Cherian
Paul, the far sighted NRI Chairman with
his futuristic approach has appropriately
marketed this as a RESOTEL where Business
meets Pleasure (BMP) as the ambience
of a resort and the business in a star
hotel co mingle. Mr.Venu Rao brings
his vast experience of having worked
at the Taj and Windsor groups and in
overseeing the development of many such
hospitality properties, has been closely
associated with this resotel from its
inception, as also its marketing. Exuding
friendliness and charm, he epitomizes
this fusion (BMP) redefining the concept
of hospitality. His casual remark that
he has butterflies in his stomach is
a pointer that he doesn’t take
his guests for granted as every guest
is made to feel special here. There
is no park or field in the vicinity
but Venu Rao tells me that this is a
part of the chain of “Southern
Hospitality” headquartered at Kerala
and that PARKFIELD is the brand name.
The
crisp cookies fresh from their ovens
and the X-mas cake with the right mix
of all the ingredients and spices with
the subtle flavour of the rum were tasty.
Mr.Rao stating that the cake is very
LITE and that it will not lighten the
spirits humorously coaxed us to have
a cake apiece. The cake mixing ceremony
was held two months ago with the guests
joining the bakers with gusto. But the
cake could have been removed from the
oven that much earlier to complement
the taste. The starters of roasted cashews,
masala peanuts, French fries and Gobi
Manchurian were the precursors of a
wonderful spread that would follow shortly
and set the evening going. The Gobi
(cauliflower- in Hindi) Manchurian was
not wrapped in the routine corn flour
coating that feels like one is biting
into a crab shell or the florets cruising
in dripping gravy with onion rings and
garlic bits tangoing at odds. Here I
could feel the individual florets just
dipped in hot salty water, with a light
coating of the batter before it was
fried teasing the taste buds. The carols,
jazz music, Santa with his bag of chocolates,
the fire works and the non stop dancing
and fun had all the 85 revelers in the
best of their elements. The buffet that
followed the gung ho evening with a
range of rotis right from the tandoor,
piping hot dosas, pilaf, varied curries,
and the traditional Kerala dessert of
paahz payasam(rice flour cooked in thick
milk base), ice cream and huge soft
Gulab Jamuns was indeed hotte puje(kannada
for heavenly manna).
Want
to connect with yourself and with nature
and not go green with envy, then one
must head to this classy premium segmented
Resotel that has a 24 hour check out.
The facilities that can be availed are
the wi fi, hot zone giving one the internet
connectivity near the pool, the meditation
space for a dose of nirvana and the
spa and the ayurvedic centre to be opened
shortly promise to be a rejuvenator
of the body, soul and the mind. The
upcoming 6 hole golf course is targeted
at the ITPL corporate crowd, just 18
kms away.
The board rooms and conference halls
are inspired for hardcore decisions
accommodating groups from 35-300 paxs.
The bar with its high stooled seating
and swathed in warm golden hues is like
as if one is on the deck of a ship with
the view of the waters from the pool.
With a Kerala boat at the pool in the
days to come the experience will be
complete. The bamboo enclave in the
herbaria has rare saplings grown for
the purpose of gifting and later for
sale. There is also a patch of medicinal
plants grown for their Ayurvedic practioner.
The
place is catching the attention and
fancy of Bangaloreans with bookings
made for the next 30 days and events
planned and tailored to suit the corporate
guests requirements.
The
ambience in itself can have the adrenalin
thumping. The locale, the food and that
extra which goes a long way in making
a difference is the mantra (hymn) of
Parkfield and a refreshing weekend getaway
for families or groups.
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