ePeople in InfoPark are often confined to cubicles. Gourmands who work in IT feel that their dining options are limited to food courts, as there are no fine dining options in a seven kilometre radius around them. But now, all they have to do is go for a short stroll to the newly-opened Novotel Kochi Infopark, which offers many options for the discerning connoisseur. In fact, their signature diner called The Square urges everyone to try ‘food outside the box’. To explore these choices first-hand, we braved the traffic in Kakkanad and ventured into the heart of Kerala’s IT hub.
“After Ibis, this is the second brand from the France-based multinational group AccorHotels to debut in the city,” begins F&B manager Roshan Shahi, as I slurp down on a chunky papaya-mint smoothie. He adds, “We have a 102-cover restaurant and two bars; a lounge and a sundeck bar besides our infinity pool. We’re in the process of acquiring all the required liquor licences. Currently, our focus is on perfecting the culinary programme including weekly brunches and monthly food promotions.” After a quick check of what’s on offer, we skip their extensive albeit slightly-unimaginative buffet spread and opt to take the a la carte route.
Going full circle
The spacious and minimalistic-looking eatery—with its high ceilings and wooden columns—makes magnificent use of natural light. I find myself getting distracted while chatting with executive chef G V Ramesh, as the sunlight flooding in through these large windows reflects playfully on the huge Secco wall artworks behind him. The words ‘mushroom cappuccino’ pulls me back into the conversation though. The earthy, thyme-infused soup filled with shiitake mushrooms and parmesan foam, resembles a cup of everyone’s favourite Italian brew.
The other fantastic Continental alternatives on the menu are their hand-tossed thin crust pizzas—prepared in a brick oven flown in all the way from Italy—and an exceptional assortment of pasta (whole wheat and gluten-free variants are available on request). While their take on a quinoa salad fails to impress, follow our lead and ask for chef Ramesh’s sumptuous off-menu specials if you’re feeling particularly ravenous. When served beside stir-fried prawns in black bean sauce, his interpretation of a bacon-heavy risotto, topped with farm-fresh cherry tomatoes, has the potential to become a summertime staple.
“The idea is to keep innovating while finding a harmonious balance between the abundant fresh produce that Kerala has to offer alongside my kitchen staff’s inventive ideas,” explains the chef, who has over 16 years of hospitality industry experience. This philosophy is epitomised in Ramesh’s excellent Belgian chocolate mousse with diced regional fruits, a dessert which promises to please even the most finicky epicure.
anoop.p@newindianexpress.com
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