Lets talk about the menu
Chef Abhishek Basu, always research on regional cuisines and prefer to present in modern way without disturbing its original flavour . Entire menu is flavourful with distinct flavours. Chef has covered almost all the Indian States . Salad section is modern where as Desserts are fusion of tradtional and modern flavours .
The Menu
 |
| Refreshers of Kerala Sambaram, Sattu Ka Ghol and Phalsa ka Sharbet |
 |
| Papads with Mint chutney, Pineapple chutney and Coconut chutney |
 |
| Burrata , Arugula + watermelon Fther Michael's cheese, Organic rocket leaves , watermelon , kasundi mint dresseing , and candied walnuts . |
 |
| Phalse ka Sherbet |
 |
| Chingri Macher Aam Kashundi And Salli Gosht Tiger Prawns from the coast of Gujrat , Raw mango and Kashundi Salli Gosht - Classic Parsi mutton and apricot speciality |
 |
| Gongura Mamsam Mutton and Sorrel leaves . |
 |
| Manchatti Meen Curry Kottayam fish curry + Kodampulli ( Tamarind) |
 |
| Kaapa |
 |
| Signature Achari pearl barley risotto organic pearl barley, ladhakh black peas, edamame beans , desi cow ghee and topped with kurkuri karela |
 | ||
| Karnataka's bisebelebath arancini Diana red rice , toor dal and fresh vegetables .
|
 |
| Kathal ki subzi jack fruit , shallots and pickling spices |
 |
| Bhindi aur papad ki curry Fresh okra , papad and mustard tempering |
 |
| Five grains tawa paratha |
 |
| from left : Gulab kheer, Mango and mint panacotta , meringue crips and aam papad Jamum and yoghurt parfait . |
The cover charge of entire menu without alcohol is 1500 + + +
and timings are
Lunch- 12.30pm to 3pm
Dinner- 6pm to 10.30 pm
To reach
Fire, The Park Hotel
Parliament Street
New Delhi.
