An Exquisite Culinary Journey at Senses Marriott: Where Gastronomy Meets Impeccable Service

During my recent visit to Senses at Marriott Suite, Pune, I was immediately captivated by the sophisticated elegance of the interior decor and the artful lighting that illuminated the space. The restaurant’s design seamlessly blended contemporary aesthetics with subtle traditional touches, creating a warm and inviting ambiance.

My choice to sit outside proved particularly pleasant, as the al fresco dining area was thoughtfully arranged to provide both comfort and a serene atmosphere, enhanced by gentle ambient lighting that perfectly complemented the natural surroundings. The outdoor seating area, adorned with greenery and carefully selected furnishings, promoted relaxation and conversation, making it an ideal spot to unwind and enjoy a meal.

The outdoor area, with its spacious layout and tranquil setting, offered a refreshing contrast to the bustling city life. The natural light during the day and the ambient lighting in the evening created a seamless transition from day to night, providing a versatile dining experience that was perfect for any occasion.

The culinary experience at Senses, under the meticulous guidance of Executive Chef Praduman Singh and his dedicated kitchen brigade, was nothing short of exceptional. Each dish at the buffet bore testimony to their culinary expertise and unwavering commitment to quality. The buffet itself was an opulent affair, presenting an extensive array of both vegetarian and non-vegetarian starters from the live counter, each meticulously crafted to set the stage for a memorable dining journey.

From the very first bite, it was evident that Chef Praduman Singh's team brought a symphony of flavours to life with each preparation. The live counter, a bustling hub of activity, showcased the culinary prowess of the chefs as they deftly prepared an assortment of starters. This dynamic setting not only heightened the anticipation but also allowed diners to witness the artistry and precision that went into each dish.

The starters were a masterful blend of textures and flavours, carefully curated to cater to a wide range of palates. Vegetarian options burst with fresh, vibrant ingredients, artfully combined to highlight the natural flavours while offering a tantalizing glimpse into the rich culinary traditions that inspired them. The non-vegetarian starters, equally impressive, showcased a deft balance of spices and seasonings, each bite delivering a complex and satisfying taste experience that spoke volumes of the kitchen's dedication to culinary excellence.

As I moved through the buffet, the sheer variety and quality of the offerings became increasingly apparent. Each dish was a testament to the thoughtfulness and expertise that defined the culinary ethos at Senses. The careful selection of ingredients, the harmonious blend of traditional and contemporary techniques, and the meticulous presentation all contributed to an unparalleled dining experience that lingered long after the meal was over.

The Pan Seared Fish with Marinara Sauce was a highlight among the continental offerings, showcasing perfectly cooked fish with a delicate, crispy exterior and a tender, flaky inside. The marinara sauce, rich in tomato flavour and herbs, provided a harmonious balance to the dish. Complementing this was the Herb Roasted Baby Potato, which was infused with a blend of aromatic herbs, offering a delightful mix of crispiness on the outside and a soft, flavourful interior.

In the realm of non-vegetarian main courses, the Lamb Chop Curry paired with Garlic Nan was a standout. The lamb chops were exquisitely tender, cooked to perfection, and immersed in a rich, aromatic curry that had just the right amount of spice to enhance the meat’s natural flavours. The Garlic Nan, with its soft texture and subtle garlic infusion, was the perfect accompaniment, enhancing the overall dining experience. Similarly, the Chicken in Tomato Sambal Sauce offered a robust and tangy profile, with the sambal sauce adding a layer of complexity through its blend of tomatoes, spices, and a hint of sweetness.

The vegetarian dishes were equally impressive, with the Navrattan Pulao offering a vibrant and flavourful medley of rice, vegetables, and nuts, each bite delivering a burst of rich, aromatic spices. The Lal Maath Bhaji, with its earthy and wholesome taste, provided a delightful contrast to the other dishes, while the Sabz Nawabi Korma stood out with its creamy, luxurious texture and a symphony of flavours from the diverse array of vegetables and spices used.

In essence, the buffet at Senses was not merely a meal but a journey through a landscape of flavours and textures, orchestrated with finesse by Chef Praduman and his exceptional team of Chefs especially Pawan, Uttam, Prashad, Snehal, Deewan, Xavier, Janardan and Jayapl. It was undoubtedly an invitation to indulge in a culinary experience where each dish was crafted with passion, precision, and a deep respect for the art of gastronomy.

The quality of food at Senses was impeccably matched by the extraordinary service rendered by the F&B team. The staff’s attentiveness and unwavering commitment to guest satisfaction were unparalleled, transforming dining into a seamless and enjoyable experience. From the moment guests arrived, they were enveloped in a warm and professional hospitality that set the tone for the entire meal.

The team at Senses exhibited an exceptional level of proficiency and grace, attending to each guest with a genuine sense of care and dedication. The staff's intuitive ability to anticipate and fulfil the needs of diners without intrusion was a testament to their rigorous training and deep-seated ethos of service excellence. This manifested in myriad thoughtful gestures, from the subtle yet efficient clearing of empty and soiled dishes to the discreet attentiveness that ensured every aspect of the dining experience was flawlessly orchestrated.

Each interaction with the staff at Senses enhanced the overall ambiance, creating a dining environment where guests felt both valued and relaxed. The precision with which the service was executed allowed diners to fully immerse themselves in the culinary journey, free from distraction. This harmonious balance of attentive care and professional discretion was a hallmark of the dining experience at Senses, distinguishing it as a paragon of service in the hospitality industry. I was so very impressed by the entire team lead by Mr. Nagesh (Asst. F&B M), specifically Biky, Krishh, Joydeep, Shivratan, Harshit, Samareesh, Komal, Narsing and PC.

The synchronization between the culinary team and the service staff was palpable, creating a symbiotic relationship that enhanced the overall dining experience. This cohesion ensured that every dish was presented at its peak, and that guests' needs were met with swift and seamless efficiency. The dedication to maintaining this high standard of service was evident in every interaction, making each visit to Senses a truly memorable occasion.

In conclusion, Senses at Marriott Suite, Pune, was a haven for those seeking excellent food accompanied by exemplary service. Each dish, crafted with precision and passion, offered a rich and flavourful culinary experience that was sure to leave a lasting impression. I highly recommend a visit to Senses for anyone looking to indulge in a gastronomic adventure packed with great service.

By Manav Kaushik

DWF - (Don’t Waste Food)