Sustainable cooking has become a worldwide phenomenon and Delhi isn’t going to be left behind either. Executive Chef Abhishek Basu’s new winter menu at Fire, The Park New Delhi is replete with flavours from the hotel’s own farm. We start off with a Burrata Cheese sprinkled with Moringa, the new superfood along with a star fruit which cranks out it’s typical acidity. The salad is another production from the farm. Home-pickled Portobello mushrooms are combined with some homegrown Tofu and a papaya relish which infuses a delightful sweetness into the dish. Chef Basu adds some greens like Mizuna and Nasturtium to add a layer of freshness to the dish.
The menu at The Park New Delhi also incorporates the season perfectly with a warm Murg Khumb Ki Chai. Mushrooms combined with a delectable Chicken consomme that made us forget all the winter chill outside. There’s also a Kulthe ki Daal or Joshimath Daal as it is also known in Himachal Pradesh. Although very useful in kidney stone disease, this pulse has a lovely creamy taste.
Dishes from all over India at The Park New Delhi
Chef Basu’s menu at The Park New Delhi traverses all over India as he combines a Mahabaleshwar Corn Pattice with a sweet Amla and Avocado Guacamole. For some heat, he stir fries some prawns with Guntur chili and adds a vanilla coconut crisp on top. From the North, there is a Shikampuri Kebab and a Galawat Kebab but the dish that impresses me the most is the Kasundi Fish Tikka with a Kala Jaitun(Black Olive) chutney.
His mains follow a similar pattern with a Barley Kheech from Rajasthan combined with some Edamame beans. From the South, a Malabar Prawn Curry and a Jardaloo Salli Boti represent the Parsis from Mumbai. But I fall in love with the Timur Pepper and Lemon Boti Masala. A few stir-fried Beans add another level of crunchy texture to the dish.
We end off our meal with a coffee: an Udupi Coffee and Chocolate Lava Cake combined with a cold vanilla bean gelato. For sweet lovers, the Gulkand & Paan Rasmalai and Gulab Ki Kheer are perfect. For those who don’t like their desserts too sweet, the Sugar-free Chamomile Baked Custard is a perfect option. A competitively priced menu at Fire, The Park New Delhi is something that you should try out.
