The Park, New Delhi is nestled right in the bustling heart of the city. A place that provides you a choice of luxury dining at modest pricing. The Park’s fine dining restaurant, Fire has started out on the idea of bringing seasonal menu for every season. Celebrating Indian food, their forte is the ingredients that are put to use are as organic and fresh as they can be. This time around on a bloggers table, we got to try the Winter Menu as part of a special tasting experience.
Starting with a bowl of appetizing Burrata Cheese Salad (295) with a dressing of sweet mustard and curry leaves, made with fresh rocket leaves, cherry tomatoes, which are grown in house and the burrata cheese, that is directly sourced from a Bangalore based priest, Father Michael, is a taste to savor. The freshness of the ingredients bring all the more flavor to the salad and is one item on the winter menu that is not to be missed.
burrata salad
Next up was the Thakkali Pondu Rasam (145) served with a cherry tomato and tulsi leaf salsa bruschetta. Even though not being a fan of rasam, I thoroughly enjoyed the concoction, the hint of garlic was well balanced to the tanginess of the tomatoes.
tomato rasam
The soup was followed by a platter of murgh methi malai tikka, bhut jolokia prawns and chargrilled fish kebab. The murgh tikka was delicious, the chicken being succulent to bite through. The Bhut Jolokia or the ghost pepper prawns were spicy but then the taste is captivating. The chargrilled fish kebab made with river sole was simple in its essence but so very distinct in taste – the hint of gondhoraj lemon prevailing throughout.
bhut jolokia prawn, chargrilled fish kebab and chicken malai tikka
By the time the main course arrived, we were already brimming with food, but Executive Chef Basu coaxed us to try out some delicious combinations. Duo of crab (745) is a chettinad style cooked crab meat served alongside a fried soft shell crab. The soft shell crab was crunchy and was finished within minutes of arrival. The crab meat went well with malabar parrota. The Malabar Fish Curry with simple steamed rice is a meal in itself. The star dish was the Mass Ka Soyeta (595), slow cooked mutton with organic pearl millet, was interesting – deliciousness put in a bowl. There were also portions of Kerala Tenderloin Masala (495) and FIRE’s signature Tawa Paneer Khatta Pyaaz (345).
mutton millet khichadi
malabar fish curry
tawa paneer khatta pyaaz
duo of crab
tenderloin masala
The meal ended with a platter of sugar free crème brulee, mysore chocolate mousse with some chili mascarpone cream. The sugar free crème brulee was served with some gondhoraj lemon puree, the final taste was utterly blissful. The mysore chocolate mousse was sweet to the palate but it got well balanced with the chili mascarpone.
the dessert platter
With the winters almost over and Executive Chef Abhishek Basu already getting ready with the next seasonal menu, you just have a handful of days to try this not to be missed winter menu at Fire, The Park.
Fire, The Park, New Delhi
15, Parliament Street
+91-11-23743000
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