Fio is not a new name in Delhi’s food scene. Fio Country Kitchen and Bar was one of the earliest restaurants to open at Garden of Five Senses, Saket and rest of the players just wished they could replicate the kind of ambience it has and the food it serves.
I have been there and the experience was lovely. This was my first visit to Fio Cookhouse and Bar opened sometime back at Epicuria, Nehru Place. Epicuria has become a milestone in how the surplus space at a metro station can be utilized. Its food court is always vibrant and full of visitors. Fio, a standalone fine dine restaurant, covers a vast area and naturally enjoys a huge footfall especially in the evening.
Food scene in Delhi is passing through a phase where every weekend sees an emergence of a new eating joint. What gets a big blow is the customer loyalty. While some really old restaurants have gained a legendary status and manage to retain its customers, some not very old ones bear the brunt. Reinvention is the key and only few of the establishments have the vision and are successfully able to do it.
First we were served the cocktails. We tried Watermelon Spritz, Gin Keri and Chilly Summer. Watermelon Spritz was made of rum, fresh watermelon, mint, midori and limejuice. I really liked the presentation and the way the watermelon pieces were cut in the shape of cherries. The taste was also good but it tasted more like a Mojito with a slight hint of watermelon. The quantity of rum present in the drink was perfect. Gin Keri was my favourite of the lot. It was made of Gin, mango puree, fresh raw mango and mint leaves. It had huge chunks of raw mango but I think the flavour came from raw mango puree. Everything was just perfect about this cocktail. It tasted somewhat like an aampanna but with a really good twist. Chilly Summer was made from Vodka, fresh mangoes, pepper and tobasco. It had a nice unique flavour but somehow it was not what I expected. Instead of fresh mangoes I felt a taste of commercially produced mango drink. The pepper and tobasco gave a nice spicy hint to the drink.
As a welcome snack we were served Amuse Bouche. It was basically a golgappa shot with feta, watermelon and balsamic water, I could sense a mild taste of spices used in golgappas as well. The taste was a riot of flavours and set the mood for the evening.
We then proceeded towards desserts. First we tried Green Mango & Blueberry Cheesecake. It was too soft and the taste was just about ok. I like my cheesecake to be a bit thick. Lastly we tried Basil Seed and Sugarcane Panacotta. I’m happy that the last dish we tried was truly mind blowing. It was the most basic version of panacotta but I’m glad they kept it simple, and the basil seeds added to the flavour.
Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions.