A Plateful Of Surprises At FIRO, Chennai

When you enter the Firo in Ra Puram, Chennai has an emergency calm feeling. The area has spread to two floors, the bar quietly shines in the heart of the restaurant, and the playlist draws you to the retro age and back – an easy rhythm for the evening. The interiors do not scream to attract attention. Instead, they allow you to batman in your chair and prepare for things that are really important here: Food.

And which food.

Firo, which is shorter than fire and roots, is the brain of the restaurant ashish Thadani (Ciclo) and chef Ajit Bangera, a long -standing name in India. But I would lie if I said I wasn’t surprised when it was an ice cream chat! However, the first plate was only the beginning of many surprises stretching. Velvey yogurt called ice cream, sweet start, if I can say, there was a revelation. Beetroot-Coriander Chutney, accompanied by pomegranate pearls with dotted crisp spinach papdi in your mouth in your mouth was a melle in a melle, refreshing way. He looked like a dessert, but the taste of my childhood like charah. Tonight toned tonight – the palate is familiar, but strikingly newly new. Bombay Puffs, who was pure nostalgia, was dressed for quality food.

Another meal that everyone on the table could not stop talking was the smooth, worldly and tolerant mushroom Pâté.

Chef Bangera, the kitchen, the material reveals the best in the Sous-Vide or Steam did not hesitate to say. Neden Why should we not enjoy Indian dishes? We use the work of all kinds of techniques-about cottage, pan fries, sous-video. And this Firo’s Meaning: It pushes you from your comfort area.

Bangera told me, “It is not the only way you eat your whole life. Food needs to continue to develop, otherwise it becomes ordinary.” He recalled.

When the network rolled, I was already wondering if I had a place for more. But then every vegetarian restaurant would find it very difficult to resist: no palak paneer. Burrata is satisfying and relaxing, but refreshing new on the delicious Palak Gravy.

Another favorite, tolerant and spicy, was the perfect balance of Malai meatballs. “If I didn’t believe in a meal, it wouldn’t be on the menu,” he said when I asked the chief’s favorites. If there is still a place, Bharwan Mirch Pulao is not just missed. I will not give a spoiler here because I want you to experience yourself and guess what is in it.

When it sounds sweet, I thought I had to beg. But when he talked about the waiter Ghee ice cream, his curiosity made me better. It is rightly called the name – Ghee’s walnut, the comfort of the cake, the Jaggery sweetness – it was like the essence of every Indian dessert I grew up, it turned into an elegant and new thing. Perhaps this is what the chef visualizes for Firo – it has turned into unexpected ways, but you know the taste.

I noticed why Firo felt special while standing on the last bite. Interiors are minimal, playlist is thoughtful without magnetic and service interventionist. It is a place where you can laugh with your friends through cocktails or sit in silent conversations while talking.

Drinks reflect Firo’s philosophy – local materials redesigned to elegant cocktails and Mocktails. My friends kokum Sour, smoked old -fashioned and could not stop boasting about the Hibiscus Club, which was beautifully matched with the network. For those like me, spicy melon, Pina Fizz and Pink Guava should try. If you’re not sure, get suggestions from the bar manager Tanya.

At a magnificent dinner when I was entering the Chennai Night Post, I noticed that Firo wasn’t just about food. Rooted, fun, elegant, and always rethinking what Indian dishes can be.

The chef Bangera has a talented team of chef Abhishek Mode, which makes the experience in Firo extraordinary, and Tanya, a bar manager.

So, if you are in Chennai, it deserves a high point on your Firo list. Open the open, wonder and let the kitchen surprise you. Because the food in Firo is not just the service. Develops.