Grand Mercure Mysuru: Convergence of Tradition, Luxury and Modern Ethos

Located in the royal city of Mysore, Grand Mercure Mysuru offers a unique and luxurious experience for its guests. The integration of tradition and luxury along with modern top notch amenities is what you could experience walking inside the hotel, looking at the architecture and the hospitality Grand Mercure Mysuru has on offer.

Becoming increasingly popular among business travellers and tourists, Grand Mercure Mysuru boasts of a viewing gallery on the 6th floor to enjoy the magnificent procession that last for all the 10 days. Located at prime location in the city, it offers easy access to business centres, tourist locations, transport and more.

With 146 contemporary rooms, Grand Mercure allows you to explore and experience the enriching history that gave birth to the city of Mysore nearly 4 centuries ago. Grand Mercure offers beautiful and comfy rooms with options of connecting rooms, premium rooms, suites and more to choose from.

The hotel has two speciality restaurants, ‘La Uppu’ and ‘By The Blue’.

La Uppu is the hotel’s coffee shop and multi-cuisine restaurant which serves buffet breakfast, lunch, dinner and a la carte. The cuisines served are from around the world and also the delicacies of our City of Palaces. La Uppu is a French and Kannada integration, where ‘La’ means ‘The’ and ‘Uppu’ means ‘Salt’.

By the Blue: is situated on the roof top across the swimming pool and offers Indian delicacies. Perfect for private parties and celebrations, ‘By The Blue’ can accommodate 58 people.

Ramadan Special Food:

Food at Grand Mercure is again top notch and scrumptious. We had the chance to enjoy some of its delicacies as a part of the Ramadan special food tasting, below are my favourites from the huge spread:

Narangi Jhinga: Jumbo prawns infused with orange reduction and chilli. The prawns were tender and had absorbed the orange essence fairly well giving it the rich taste and tangy touch to the palate.

Murgh Akbari Kebab:
Exotic chicken breast preparation flavored with green cardamom & cashew. The royal flavours truly justified its name.

Handi wala kukkad:
Tender chicken cooked in a clay pot with onions, tomatoes and selected spices.

Kullard walli phirni aur kulfi:
One of the finest ice-creams I have had so far. The taste of ground pista infused with the rich milk ice-cream was truly heavenly and I couldn’t resist asking for more.

Pan Shots:
Something very different, these tasted like the pan version of thandai that we usually get in North India. Very refreshing and a good way to end your supper.

Hope I don’t need to reiterate the fact that next time you plan a trip to Mysore, you know where your stay should be.

Till the keep exploring, keep eating and keep sharing for the love of food.



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