Online edition of India's National Newspaper
Monday, Dec 22, 2003

About Us
Contact Us
Metro Plus Delhi Published on Mondays & Thursdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Thiruvananthapuram    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Feast for the senses

An experimental bent combined with fine dining makes for a fiery cocktail at Fire & Agni. SUMITRA SENAPATY checks out.


FIRE & Agni at The Park in New Delhi is a yuppie's dream. Imagine a restaurant, gleaming chic, furnished with rich brown marble tabletops paired with cream leather seats, a glass bead curtain and a dramatic firewall separating the restaurant from the bar. Yes, you can eat here, you can drink here, or you can do both at the same time and this is the place to be seen in, right this moment. Delhi is packed with top end dining options and hip bars, but Fire & Agni manages to hit both buttons.

As per high society tradition, it's all about to see and be seen - with a twist, and sometimes with very high cuisine. Fire & Agni offers cuisine so innovative it transforms your plate into a scrumptious work of art, delicately delicious! Park's all-new duo is a natural for special occasions.

An elite, exclusive wine list featuring wines from Chile, Spain, Australia and France amongst others also says a great deal. The eclectic cuisine offers unusual, yet pleasing combinations, and the Rohit Bal-clad staff is noteworthy, taking professionalism to the next level. The menu changes continuously and features dishes like salmon tikka with dill, Caesar salad with chicken malai kabab, Banjara safri meat, daab chingri, organic vegetables cooked home style and even organic red rice. Food at Fire & Agni is primarily Indian, but presented in a trendy, smart manner with oil and heavy masalas being a strict no-no. Specials include achari risotto, haleem platter, Kerala vegetable stew with appams and roast duck masala. Apart from the usual sweet repertoire like gajar ka halwa and

fresh fruit platter, Fire & Agni offers preparations that do need to be checked out. Don't chocolate jamun, rose petal mousse, spiced apple mishti doi and South Indian coffee pannacotta sound rather creative and exotic?

The cooking is not consciously a fusion of cuisines, but is eclectic in a global sense. Executive Chef Bakshish Dean relies on classical techniques, but he will happily adopt any method that grabs his imagination. His energy comes from embracing new ideas, new methods, new tastes, and new ways of tackling dishes. Fire & Agni is the chef's culinary adventure that has also resulted in him going `organic' in a big way. Depending on supplies, Chef Dean soon plans to use organic vegetables in all food outlets at the Park.

A tip for vegetarians: Although you will always find a couple of entrees and a main course on the regular menu, there is actually a separate vegetarian section. It is good enough to lead a lot of carnivores astray, too. And leave some space for deserts. The last course will definitely leave a lasting impression!

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Thiruvananthapuram    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright 2003, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu