Value, they said, and ‘moderate tier’. Hmm, I thought, that’s a nice way to put it. I was expecting a good city hotel, stamped with the brand equity of one of the world’s biggest hospitality conglomerates — smart, new and efficient in a predictable sort of way. But Marriott’s ‘entry level’ brand in India defies all of that. Sceptics, leave your doubts behind. I took about thirty seconds to realize I had underestimated their intentions and ‘the Marriott experience’ is now set to occupy a neglected bracket in an increasingly complex and differentiated hotels market.

The Bangalore debut of Fairfield is pitched quite differently from their ‘Inns and Suites’ in the US — having replaced that ill-perceived suffix with the ‘by Marriott’ promise of luxury, it’s been reinvented as a contemporary and stylish full-service property. It is a testimony to their conviction as first movers in the segment that 15 more Fairfield by Marriotts are already underway across India, slated for launches running up to 2015, making this one of the fastest-growing hotel brands in India, a model they aspire to replicate for the Asia-Pacific. The Bangalore property will then be their flagship.

The prototype is both confident and creative. The corridors are wide but the lobby is intimate. The bar doubles up as a coffee station during the day and clustered sofas near it offer ‘community spaces’ to network and relax. There’s also The Market down by the reception where it’s possible to buy a host of munchables and beverages, apart from basic travel essentials and even some thoughtful gift packs, all of which is sold at MRP, thanks very much. An art walk-styled gallery for wine and cheese evenings is expected soon as is a rooftop swimming pool; a state-of-the-art gym is already functioning.

Some luxury hotels err on the side of dull monotones in their quest for understatement but Fairfield opts for India-inspired jewel tones, B&W prints and elegant fittings, and its interiors are themed around a pleasing turquoise in measured doses that delight. The 24 sq m standard rooms are spaciously designed and outfitted — a super-comfy queen-sized bed, ample room to sit by the sofa, temperature control by the half-degrees, a 37” LCD TV, a classy bathroom minus the tub, imported toiletries, and an uncluttered workstation in a likeable white.

Subtle touches deliver luxury constantly — handwritten welcome notes, mint-flavoured vasant neer (tender coconut water and honey), a jar of the chef’s special colocasia chips (terrific!), super-friendly but unobtrusive staff, fresh orchids placed on artfully folded towels, an evening cleaning service, chocolate by your bedside, a full-length mirror hung discreetly by the floor-to-ceiling wardrobe (iron table enclosed), and in-room dining delivered in a paper bag from a no-fuss custom menu so it’s possible to have an honest meal with minimal intrusion at the end of the day (place it outside when you’re done).

Nice, nice, nice, yes, but what about the food? Fairfield does it exceedingly well under Head Chef P. Mahesh. His India-focussed buffets (there’s also a select à la carte menu) have five extravagant tables — kebabs, curries, accompaniments, salads and desserts. Opting for variety and freshness, he diligently refreshes custom-ordered smaller serving bowls so that his counters have twice the number of dishes hot off the pan. His salad counter discreetly pairs offerings with the main dishes of the day; a couple of live stations add instant drama. Nice again and still, it’s the care he invests into every recipe that makes Kava, Fairfield’s 24-hour casual dining restaurant, quite outstanding — I haven’t ever had a better akki roti (Karnataka’s rice speciality), which he served with a divine Udupi kai or vegetable korma. Curry-leaf flavoured mini idlis, the wholesome keerai kootu (greens and lentils cooked with coconut), the perfectly spiced bisi bele bhath (the everything-in-it Kannadiga sambhar rice) or the chilled yella neeru payasam (tender coconut kheer) — that’s only some of the highlights of a menu which gets everything beautifully right. Chef Mahesh’s biryanis and kaali dals are no less formidable (he has worked with ol’ Paradise in Hyderabad so I kid you not).

I am surely forgetting something important… ah, yes, they also said they weren’t ready and Shobhana and I caused them much anxiety by popping over as the first (and only) guests for this exclusive OT preview three weeks ahead of their official launch. On a two-day notice, mind. Don’t worry, I said, I understand. And were they? Ready? Well, their sparkling welcome drink — chunks of fresh fruit, diffused colour, topped with crushed ice — hadn’t been named yet. As for the rest, we had such a lovely stay that I don’t have to be the least bit diplomatic about it.

The information
Where:  59th C Cross, 4th M Block, Rajaji Nagar, Bengaluru (36.8km/90min from the airport; 2.4km/15min from the railway station)
Accommodation: 132 (24 sq m) ‘Fairfield rooms’ and 16 ‘Fairfield Deluxe’ (34 sq m, corner) rooms
Tariff: Rs 6,500 (‘Fairfield rooms’), Rs 8,000 (‘Fairfield Deluxe rooms’), plus 19.42% taxes; 
Contact: 080-49470000, fairfieldbymarriott.com/india





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