The Park New Delhi's Fire Restaurants New Menu to be Launched

WE HAD the opportunity to interact briefly with Chef Abhishek Basu, Executive Chef of the Park New Delhi and find out a little more about the new menu at FIRE, their Indian restaurant.

FIRE, when it first opened more than a decade ago, was the first Indian restaurant with a seasonal menu and a great many organic items on the menu.

This trend is continuing after many year, seasons and chefs at the helm of the product, which this writer always felt was ahead of its time when it opened in 2002.

“We began working on the concept of the new menu six to seven months ago and initially, the thought was to go entirely organic. But, after research what we found was that there was an issue of sustainability of the menus,” Basu said.

The chef continued that the flavours of the new menu were simple and traditional, the time for molecular is over, he told us.

One of the dishes, the achari risotto, sees a return was a guest favourite and brought back after feedback according to Basu.

Basu said for him, the biggest challenge was get the best produce as much organic as possible. So, he has chocolate supplied from Mysore and cow ghee which is fully organic.

The menu is not going to be fully organic, he stressed.

According to the hotel, the menu is going to be 80 per cent natural, 50 per cent organic and the stress is to be able to find the origin of most items used.

New additions include the organic pork curry, or Coorgi Pandi Curry, which Basu said was a risk he was willing to take.

The menu, which will be available from September 9 at the restaurant, is thanks to all the produce from The Altitude Store, Delhi, A.K. Farms, Ehsas Organics, Father Michael, Bangalore, Gayatri Organics, Chattarpur, Krishi Cress, Chattarpur, Navdania, Roger Langbour’s French Farm, Manesar, Round Glass, Jaipur, Sanjeevani Organics, Dehradun, Shudh Gadwal, Delhi, the hotel added.

Bikramjit Ray

BW Reporters Bikramjit Ray is Executive Editor of BW Hotelier.