Marriott International’s Four Points by Sheraton Kochi Infopark adds a touch of luxury to Kakkanad
Since the inception of Infopark in the mid-2000s, Kakkanad, once part of the rural stretches bordering the city, has become one of the fastest evolving urbanscapes. Nocturnal restaurants and cafés were the first entrepreneurial adventures in the developing region. As international IT moguls have set up their base here, there has been a need for the landmarks to get bigger and luxurious.
Four Points by Sheraton Kochi Infopark is the latest entrant in the hospitality industry in the region. We visit the 218-room deluxe property set on the Infopark Expressway to check out what they have on offer for business travellers.
“Infopark has employees from diverse cultures and there are also international business travellers who frequent the area. So, our intention is to provide global standard facilities to them. We’re not far away from heritage destinations like Thrippunithura either and the roads are well developed so people can reach our location without hassles,” says General Manager Dinesh Rai, greeting me into the transit lobby. The room with a high ceiling has been designed after Kerala’s famous houseboats and also accommodates a grab-and-go pastry counter called Deli.
I quickly drop by my perch for the night before lunch—their executive suite on the 12th floor. Flooded with sunlight from massive windows, the plush sitting area has two things you’d dream of having within the same four walls; a bar counter (with a mini-fridge) and a workstation.
The huge balcony that runs the length of the front room and the adjacent bedroom offers a sweeping view—a good spot to unwind with a drink after a long day. Coming back in, I relax into a mellow mood to blend in with the light shades of the carpet and sink into a convertible couch.
The lunch call comes soon enough and I head down to the 94-cover all-day diner, The Eatery, set close to their check-in lobby. We load our plates with a buffet lunch, after deciding to bother executive chef Saurabh Singh at dinner time. Dinesh joins us just as we finish, with a tour of the property on offer and I pounce on the opportunity.
Besides the suite I was offered, there are also base rooms and extended stay rooms, I learn. Intrigued by the latter, I’m guided to one which has a kitchenette area, microwave, increased number of wardrobes and room for more luggage. “We can provide crockery and induction stoves to people who stay with us for long periods,” he informs, as we take a tour of the residential floors, accessible only with a check-in card.
The topmost (14th) floor is where you should head if you have some extra time to spare. It houses a multi-gym, an infinity pool gazing out at the landscape, their speciality restaurant and a spa, Vera. “We’ve designed simple treatments that don’t consume a lot of time, perfect for the busy business traveller (think jet lag reviver treatment and reflexology massages). We’re focussing on Western treatments rather than Ayurveda,” says Joyse Joseph, the spa manager.
I step into one of their four treatment rooms (each fitted with a steam bath and a shower) for a rejuvenating Swedish massage. Before I leave, the manager also informs me of their plan to start a salon, considering the lack of decent establishments in the vicinity.
The main restaurant’s multi-cuisine menu does have interesting names like palak dahi kebab and curry leaf bay prawn, but the chef is keen on serving me specials from their speciality restaurant, All Spice. “The focus is on Western coast states from Maharashtra to Kerala and we have an all-women team servicing the diner,” says Saurabh, who is equally comfortable with continental and Indian cuisines.
Alongside thechyacha jinga (prawn in green chilli and garlic) my dinner also has a drink with kokum, a mushroom madul (with Goan spices) and even a Coorgi pork roast, showcasing inland influences. After a heavy meal, I could only drag myself to the bedroom—exuding a rustic, cabin vibe with its wood finish—and plop on the bed.
In close proximity to a corporate playground, the hotel has multiple meeting and event spaces. Cinnamon and Sage, located on first and second floors can accommodate 450 people and can be partitioned for smaller groups. Making good use of the limited available area, a wide corridor on the ground floor is used as pre-function space and a narrow lawn out front is also used for banquets.
The writer was at Four Points by Sheraton Kochi Infopark on an invite.