Contemporary is the keyword that defines Fire. The Park’s award winning restaurant FIRE has seasonal menu which is a union of the best of Indian ingredients from a growing list of suppliers and artisans who practice sustainable techniques to offer environmentally-conscious foods, and not just this, some of the products are grown inside the hotel.
Right in the heart of Delhi, Fire is a great place to drop in for a quick lunch or dinner for contemporary Indian cuisine.
Making our way to FIRE with our host, Sarah & chef Abhishek basu, we happily devoured dishes off their fresh seasonal menu. Here’s our review:
We decided to try the special gourmet tasting menu that started with a salad of burrata, arugula and tomato. The burrata, a fresh Italian cheese made with mozzarella and cheese, is sourced from Vallombrosa, a Bengaluru brand run by a priest Father K L Michael, who learnt the art of cheese-making during a stint in Italy. A must have as it is their speciality.
This was followed by a tangy drumstick and tomato-ginger (with a strong flavour of manga-inji chutney) rasam teamed with a bruschetta topped with cherry tomatoes and curry leaves! Order this only if you’re looking for a zing to make our eyebrows jump up!
We then tried the platter that had masala corn kebabs made with organic golden corn, served with a tart mango and tamarind chutney on the side. Apt mix of sweet and tangy in our mouths. The platter also had miniature Madurai idlis tossed in gunpowder, desi ghee and inji chutney. The best part of the platter, however, were the broccoli fennel tikkis served on olive naan.
For the main course, we tried the tawa paneer khatta pyaz—paneer and pickled onion tossed with plum tomatoes and mint served with a ragi roti. Loved the sweet and sour taste! It was an absolute delight.
Dessert time! We’d finally levelled up to the most fun part of any degustation. For desserts, we ordered Mysore cacao chocolate mousse. It had a subtle, unique taste and a silky texture. The sweet mousse sat pleasingly on our palates, and the chocolate and nuts crumble were a perfect finish.