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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.
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.