The open air Indian restaurant, located on the ground floor of the hotel, will stay open only from November till March, according to a release. Apart from the regular menu, Table d'Hôte menu with a multi-course set meal with select choices will also be available.
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Open seven days a week, the restaurant has curated a unique breakfast buffet served from 7.30 a.m. to 10.30 a.m., and a special dinner menu from 7.30 p.m. to 11 p.m. Between Thursday to Sunday, the outlet will also serve gourmet breakfast to Platinum and Gold loyalty members of AccorHotels,
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The scion of the Zonin family one of the world's most imporant wine producers was in India and spoke to BW Hotelier about the wine business and India and what he thought about it all from the time when Zonin first entered the market back in 1996.
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You may be a health fanatic and prefer your food free range or organically produced, but the sheer audacity and scope of what we have achieved in the last few centuries should make the mind boggle.
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Aditya Jaimani, Director Food Production and Service at InterContinental Hotels Group and Executive Chef at the Crowne Plaza New Delhi Rohini, speaks on how the market in this one corner of Delhi is slowly evolving, thanks in no small part to his efforts in the kitchen.
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Sovani leads a team of six regional cuisine specialists from Goa, Kerala, Tamil Nadu, Andhra Pradesh, Bengal and Rajasthan. Each member is handpicked from an iconic small-town eatery, to protect the original simplicity of their skill. Their repertoire spans century old recipes to recently evolved runaway successes.
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Today, Customers want to know more about the food they eat. What's good for them and what should they be eating. More often, we are thinking about the ethics of food production and are on a quest to surprise our palate with unique gastronomic innovations. Masque the newest addition to Mumbai's exciting culinary world has the answers
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Chef Abhishek Basu's new menu has elements which brings the restaurant back on track to what it was when it first opened in 2003. There's work to be done, but its a great step for Fire to return as one of the culinary innovators of the city.
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