Sunday Brunch at Bene, Sheraton Bangalore

If Sunday finds you in the mood for a lavish brunch with sumptuous pastas and a dessert selection to drown in, look no further than Bene at the Sheraton.

[singlepic id=1727 w=80 h=92 float=left]Sunday brunch is one of my favorite meals. Whether it is memories of the bacon, sausages, and eggs or paratha and bhurji ones of my childhood (always followed by one of mum’s fabulous desserts), or Eggs Benedict and Bloody Mary at The Harp in San Diego, this Sunday ritual makes me happy. I recently checked out Sheraton Bangalore’s latest brunch offering, at the Italian eatery, Bene. Begun in June, and available on Sundays from 12-4pm, this sumptuous buffet is not to be missed. Aside from the fact that this is a one of the kind event for the city (Italian specialty brunch), the range and enormity of the offerings make this a must-visit. You can go for the with-alcohol option, which means that alongside the usual choices like wine and beer, you’ll be drinking Bellinis (I sampled mango and watermelon on my visit, there are more flavors too) and Sangria, of a quality and flavor quite elevated-this was not a mediocre wine, nor was it over stuffed with mushy fruits, but a rich and full bodied one that I quite enjoyed.

Italian cuisine offers a vast variety, ranging from myriad pastas including lasagna, risotto and ravioli, meat main courses like picatta, pizza and breads, salads and some of the most delicious and rich desserts. Bene does an excellent job of representing as much of the cuisine and as many varieties of insalatas (green salads, seafood, marinated mushrooms, eggplant, etc.) and pastas as possible. It would take a more talented eater than myself to walk out saying they sampled every item of any one course of the brunch, much less starters, salads, mains and desserts! The dessert table, groaning under the weight of many tempting layers of decadent goodness, is alone worth the price of admission. The Tiramisu was one of the richest I’ve eaten anywhere, making a favorable comparison with Italian restaurants and home style Italian dining in the US. I would have loved to see cannoli, just because its a favorite dessert that I haven’t laid my hands on in over a year now, and because given the attention to detail of all there was, I am certain Bene’s iteration would not disappoint.

Right, now that I’ve got you fantasizing about desserts, let me go backwards, and talk about the main courses. The mains come to your table, made to order, so they are perfectly done in texture and taste, not sitting for hours in hot plates. I ate a very juicy mini steak served with a saffron aioli (garlic, olive oil, egg) sauce that still remains in my mind; it was a bright sulfur yellow, and the taste was as memorable as its color! I also partook of seafood ravioli in a lobster nage, chicken picatta on penne, a seafood skewer of grouper and prawn, and a risotto that was the only item that was not to my taste (too tomato-ey and not quite the texture I would expect).

At the end of two hours, I was stuffed beyond capacity and my senses sated. The live vocals and charming decor with patterned plates on the ceiling and walls, and art work made my eyes and ears as happy as my taste buds. Bene is quite a vast space, with 140 covers, and the crowd that Sunday included families (with cool looking glasses and straws for the kiddos’ beverages) as well as international guests. If there’s a special occasion to celebrate, I cannot think of a more perfect place than Bene to do so. Or if none comes to mind, still make Bene on a Sunday afternoon your destination-treat yourself!

By Natasha Ali

Natasha's first foray into food writing has been with Chef at Large. Who knew all those years spent eating food, reading about it and looking for the next restaurant to try or watching cooking shows would have left such an indelible impression?! She's back in India after having spent over a decade in the US where she studied as well as taught in academia and now works as a content writer seeing as she can write about pretty much anything. Movie mad, obsessed with the English language, and never one to turn down a glass of good wine, cup of tea, or a good book, she's open to trying any dish once, she enjoys a variety of cuisines with favorites being Ethiopian, Thai, and Lebanese.

Natasha covers Bangalore for Chef at Large and can be reached at