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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