My previous visit to Fire was a good learning experience. Their approach and focus is towards procuring organic food and setting up their supply chain. They make sure that there is no gap and this was impressive.
Though I went late for their summer menu, but it was totally worth it. You can read about my experience here. I didn’t want to delay and this time I reached on time to try their winter menu.
Winter menu at Fire shows the hardwork that Executive Chef Abhishek and his team have put in. The execution of the thought process is truly remarkable and I really appreciate the work chef abhishek has created. The flavours are truly incredible and the food has got better. The supply chain at the back seems to have settled. Usage of seasonal vegetables, flavours that are homely makes all the difference to the selection of dishes.
A hot and spicy Rasam with tomato and crushed garlic is what you need on a chilly day. Nothing can better to start your meal.
The char grilled fish kebab with theekhi tomato chutney, a riversole fish from Calcutta melts in mouth. The millet mutton khichdi was a meal in itself. The mutton from navalgarh has worked wonders and was absolutely delicious. It was a new dish for me and I really liked it. The nandan erachi masala, the famous kerala tenderloin was hot and spicy and I loved eating it with Malabar parotta. The panko crusted soft shell crab from Orissa deep fried and served along with crab meat shouldn’t be missed at all.
It was good to see that the effort which Chef Abhishek and his team have placed, is finally paying back. Fire at The Park is the place which will be in limelight in 2017 for obvious reasons. The menu is almost organic and natural and that’s the best part about it.
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.