After being at Fire, The Park, for last two seasons for their seasonal menu, I will again be waiting for the next menu for sure. In my last post, I had written about their tireless efforts that they had put for getting the ball rolling. You can read about my previous experience here.
This time too I was excited again to be at FIRE on a hot weekend. My wife and son had accompanied me and they loved the food.
I was curious to know how difficult it is nowadays to run seasonal menu. To my surprise, Executive Chef Abhishek Basu shared that it has become easier as systems are in place and they need to procure seasonal stuff which is not difficult. However, at times some ingredients are not available.
We kickstarted with refreshers which had Kerala sambaram ( similar to buttermilk but little thick and perfect balance of chili.) sattu ka ghol( finally someone had taken the pain to add in their menu, perhaps the best summer drink. It was sweet and I loved the drink, though I prefer salty. Phlase ka sharbat was sweet and tangy. My wife had 2 rounds of it and my son loved it too.
Jardaloo Salli boti will reminded me of parsi restaurants of Bombay. The prawns from Gujrat married perfectly with the aam kasundi of Bengal ( perfect example of national integration). And the mutton cooked with sorrel leaves will give you the perfect tangy flavor.
You shouldn’t miss Kottayam fish curry with 5 seed tawa paratha. The perfect flakiness of parantha tasted great with these curries.
Well, that’s not all, you can finish your meal with rose kheer and mango and mint pannacotta.
Fire at The Park has got the perfect spark and it’s getting better day by day.
You can either opt for a-la-carte or can go for tasting menu – whichever you decide to choose, you will love 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.