FIRE at THE PARK……location of course is the plus point as it
is in the heart of the city i.e. CP, but this is not the reason we were there
recently, basically it is the new menu they have launched which is freshly
farmed authentic menu from across the country in contemporary style. The best
part about this menu is that the fifty percent of it is organic and they are
trying to take it to hundred percent. On top of it they are growing some of the
veges in house which is incredible and for the other ingredients they are
relying on suppliers and artisans who are practicing sustainable techniques to
offer food with no pesticides.
Exec Chef Abhishek Basu and his team worked very hard for
months on this and crafted the new seasonal menu for the guests. We relished some
of the exotic dishes there.
Started with the SALAD…..made of Burrata, Arugula, tomato,
the famous Father Michael’s Cheese, Organic Rocket leaves, Baby tomatoes, Curry
leaves and Mustard seeds…..never had such fresh salad to be honest.
YAKHNI SHORBA……Mutton shorba along with Multi grain toast
with Bheja fry and fresh coriander. It is a delight for the coming season.
BHUT JOLOKIA PRAWN STIR FRY…..The Tiger Prawns from the
coast of Gujarat cooked with ghost pepper , the spiciest chilli grown in Assam…..awesome.
MURG METHI MALAI TIKKA….perfectly marinated was creamy. BROCOLI FENNEL TIKKI……delicious
soft tikki made with Brocoli which is sourced from Himachal.
KARI SUKKA……This is Tamilnadu style made mutton with curry
leaves and madras onion was served with Virudhnagar Parotta, the deep fried
layered parotta. MALABARI FISH CURRY…..the coconut based fish curry was awesome,
creamy and mouthwatering with the aroma of the fresh spices was served with
rice. ACHARI RISOTTO……Risotto with distinct flavour.
For the dessert , it is a again a delight….magnificent dessert
, the Mysore choco mousse, Chilli mascarpone quenelle, Purple basil and thandai
panacotta, Kali mirch truffle.
The hard work and the perseverance of Abhishek Basu and his
team is definitely going to pay off !
Exec Chef Abhishek Basu and his team worked very hard for months and crafted the new seasonal menu for the guests.
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