I remember reviewing Fire, the contemporary Indian restaurant at The Park 13 years ago when it first opened. That was a time when 'contemporary Indian' cuisine hadn't reached the masses as it has today. So when it was decided to reinvent the menu at Fire, the team under the very able leadership of executive chef Abhishek Basu, decided to stick to what they knew best. Contemporary Indian remains the central focus, but with the addition of organic ingredients, using fresh and seasonal produce and offering a pan-Indian choice.
"The eating habits of Indians are changing," says Chef Basu. "They prefer lighter meals and increasingly want to know exactly what they're eating." Talking about the arduous task of choosing the best of Indian ingredients from suppliers and artisans who practice sustainable techniques to offer environmentally conscious foods, he adds that proudly mentioning their names on the menu is the hotel's way of giving them recognition for their work. While all the lentils, long grain basmati rice and cow's ghee come from Sanjeevani Organics, most of the free range chicken and duck are from Gayatri Organics. Father Michael's cheese, peal barley and millets from The Altitude Store, pork from Roger Langbour's French Farm and microgreens from Krishi Cress. And there are more suppliers: AK Farms, Ehsaas Organics, Navdania, Round Glass and Shudh Gadwal. The hotel is also cultivating some fresh greens and veggies in the limited space that they have.
The menu takes you on a culinary journey through India with from Kashmir to Yakhni Shorba (Rs 195) Duck Mappas (Rs 545) from Kerala. The former is served with bheja fry pate on multigrain toast and the latter is best had with crisp and fluffy appam.
I start with a refreshing salad of Burrata from Father Michael in Bangalore, organic Arugula and cherry tomatoes that is tied up beautifully with a dressing of crisp curry leaves and tempered mustard seeds (Rs 295). Having had burrata the Italian way so far, this is a lovely Indian take on the creamy cheese. Starters include a spicy Broccoli Fennel Tikki (Rs 295); Bhut Jolokia Prawn (Rs 695) that melts in the mouth and the heat of the ghost pepper is controlled by infusing it in oil; podi tossed steamed Idlis (Rs 245) that have a kick of gun powder and inji chutney and Murgh Methi Malai Tikka (Rs 445) is as succulent as the name suggests.
In the mains, while the curries and meats are finger licking good, I absolutely love the accompanying specialty breads. The Black Millet Dosa (Rs 195) that is paired with Coorgi Pandi Curry (Rs 545) is crisp and flavourful. The ragi rotis are wholesome and go beautifully with the Tawa Paneer Khatta Pyaz (Rs 295) that has a hint of sweet and sour. {Chef Basu has graciously shared these recipes for you!}
After this delicious meal the desserts are unfortunately not exciting enough. The Thandai Panacotta with Kali Mirch Truffle imparts a real thandai flavour but it is not something that I would really go back again for. The house made truffle with pepper is very good though. And even the Mysore Cacao Chocolate Mousse with Chilli Mascarpone lacks a wow factor.
In a Nutshell: Whenever you're in the mood for Indian, do head to Fire. Besides a la carte they even offer thalis (Rs 895 for vegetarian and Rs 1095 for non-vegetarian) and tasting menus. Either way the choice is extensive and literally represents modern India on a platter.
, The Park, 15, Parliament Street, Connaught Place, New Delhi.
Lunch 11am-3pm; Dinner 7.30pm-12.30am.
: Vegetarian Rs 1,600; Non-vegetarian Rs 1,900. Tasting menu available for Dinner Wine paired Tasting Menu starting at Rs 3,300.
200gms paneer, cut into cubes
1 tbsp ginger garlic paste
1 tsp red chili(deghi mirch)
50gms vinegar soaked shallots along with beetroot
Boil the tomatoes for 10-12 minutes . Once cooled, make a smooth puree of the boiled tomatoes and keep aside. Take a pan and add butter. Let it melt on a slow flame. Add red chili to the melted butter followed by the tomato puree. Bring it to boil. Now, add the salt, honey, vinegar soaked shallots and paneer cubes to the gravy. Let it simmer for a while. Add fenugreek powder and cream with a dash of cow ghee. Serve hot with rice or roti.
500gm pork, cut into cubes without fat
200gm onions, finely sliced
200gm tomato, finely chopped
2 tbsp ginger garlic paste
2 tbsp Coorgi masala (spice mix)
For the Coorgi masala (to be dry roasted one by one and powdered)
1-1/2 tablespoon cumin seeds
10-12 methi/fenugreek seeds (don't add too much or it will lend a bitter taste)
10-15 curry leaves (optional but recommended)
Take a non-stick pan and heat the oil on slow flame. In a mixer take the onions, tomatoes, ginger garlic paste, turmeric powder and red chili and blend well. Add the mix in the oil and allow it to cook for about 20 minutes on slow fire. Add the cubed pork in the above mixture and cook on slow flame for 10-12 minutes along with salt as per taste. Transfer the pork in a pressure cooker. Add salt, Coorgi masala , kachampuli vinegar and one cup of water. Cook for 4 whistles. Switch off the flame and allow the pork curry to rest in it for about 30 minutes. Open the pressure cook and check the pork. It should be fork tender. Serve hot with rice, dosa or parotta.
100gms wholewheat flour (atta)
Sieve the ragi flour and wholewheat flour. Add salt and knead it in smooth dough with water. Take a small portion and roll into a chapatti. Place it on a hot tawa or griddle and cook until you see the colour change into a darker shade. Turn and cook the other side as well. Now hold the roti with a tong and keep the first side that was cooked, directly on fire. The roti will start to puff. Serve it hot with vegetable of your choice.
