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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.