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Modern Indian, Sustainability and Farm to Fork are old words in the Lexicon of Fire’s Menu. Coupled with Ms Priya Paul’s vision a decade ago and Chef Bakshish Dean being only too aware of the mammoth potential of his land; Fire those days offered an incredible selection of regional Indian cuisine with a contemporary presentation, served in an ambience that was (still is) extraordinarily stylish; thus making Fire the first Modern Indian restaurant in India where Dean even dappled in Molecular gastronomy. Chef Abhishek Basu pays tribute to the same ethos with Fire’s new seasonal menu like never before. Basu draws stimulus for his menus from the beats of the season and the exceptional, locally-sourced ingredients of his close network of small producers and artisans. On offer is a combination of good taste and modern presentations and familiar though slightly forgotten Indian ingredients with impulses from across the country. One of the highlights is the 'Madurai Arasi Idlis' entwined around gunpowder, nestle beside desi cow ghee and inji chutney which is both decadent and sensory enhanced by excellent quality produce and stylish presentation. End on a sweet note with Meghalaya’s organic unpolished black sticky rice 'Kheer'…So good! Fire is the first Modern Indian restaurant in India.
I visited this restaurant after 11 years last week and I took my work team along for dinner as my memories of it were very good. Unfortunately it did not live up to expectation this time around. As I walked in with the team the staff were not expecting us, despite me having made a reservation. Once we were seated I found the service quite slow and this trend continued throughout the night. At the end of our night it took 45 minutes from the time we first asked for the bill to get to the point where we actually paid it. Once it was paid the receipt given to me was not readable and when I asked for another copy I was asked to take a picture of the duplicate rather rudely. The saving grace was the food throughout the night which was of high quality, all dishes were appreciated.
I liked the ambience of the restaurant. The interior design of the restaurant was simple. I ordered Paneer kofta, Daal Makhni, Steamed Rice, Roomali Roti and Tandoori Roti. The quality of the food was good. There were not much variety of drinks. The staffs were cooperative and helpful. Just one suggestion to restaurant - Please increase the variety of drinks.
Lovely Dinner at fire! food was tasty and manager eager to help, just wish the staff was more knowledgeable about the dishes they serve.
I enjoyed a wonderful dish while dining here. Service was of a high standard and food was outstandingly. Highly recommend this place.
Vistied the park, new Delhi , really wanted to try the seasonal menu by CHEF BASU,@ FIRE., and like always superb dinning experience..,MURG NEZA was a treat,..kudos chef Ajay jain chef anil and team fire & agni good job., Mango tart was to die for.
You can safely say that long before any of the peer restaurants have bought modern Indian food to the customers table, â€˜Fireâ€™ at The Park, Connaught Place, New Delhi, has introduced the contemporary version to the food lovers. You can even say that it is the oldest restaurant in the city to have thought of the concept and executed it, mainly due to the efforts of Priya Paul, owner of the hotel. Priya Paul is a huge foodie and has taken the culinary part of the hotel very seriously. Fire had decades ago established its name in the field of modern Indian gastronomy. Though the original chefs have moved on the restaurant has retained its quality and fame. The dÃ©cor is sophisticated as well as very tasteful. The minimalistic design works somehow. Fire is a great place for business discussions and romantic outings. Save it for special occasions.
The chefs are focused on bringing to you the modern version of the traditional recipes derived from all over India. Recipes are prepared with lot of love and skills. Commence the menu with kasundhi broccoli & baby potato skewers, fire chaat platter, allo bukhare ki tikka, kathal aur mozzarella ki shammi, curry leaf scallops, chicken tikka salad, murgh tikka methi malai, avocado soup, kairi aur lahsoon ka paneer tikka, gilawati kebab, baked baigan bhaja, dill salmon tikka, mutton textures, beans triology, aloo bukhare ki tikka and murgh pudina shorba. For mains Fire presents dhingri shabnam, subz kalonji, nalli nihari, matka murgh, khubani bhare malai kofte, dum ki champ, kareli roganjosh, ricotta stuffed morels, parwal aur dahi ka achaar, narangi black cod, murgh makhan masala, tawa paneer khatta pyaz, lauki aur wadi ki subzi, dhaba dal, peri peri chilla, daab chingri and amrud kairi ki subzi.
Accompany the delicious and innovative mains with equally superb flat breads and fragrant rice. Mirch parathas, gobhi/aloo/panner kulchas, keema kulcha, roti, kalonji/olive naan, nawabi tarkari biryani, nalli champ biryani, gosht paan patta pulao and aloo chutney tehri are only some of the varieties given. Following the mains are desserts. Matka kulfi, paan ki rasmalai, gulab ki kheer, chocolate gulab jamun, homemade ice creams, anjeer aur dahi ki lauj, mango phirni and fliter coffee mousse cake, all show creative touch to them. The staff at Fire is surprisingly well trained and can be very helpful if you are confused as what to order. Fire is comparatively cheap to its neighbouring restaurants, which is a plus.