FIRE at THE PARK, CP has launched new freshly farmed authentic menu from across the country in contemporary style......

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 !