The open kitchen format, chefs stoking the grill, and bottles of ferment are what caught our eye when we first stepped into Fireside. Kalyan Nagar is known for its diverse dining options, but Fireside takes it a notch higher with the concept of cooking with fire in all its forms. We don't mean just a gas stove. We're talking about food being grilled on coal, cooked in a woodfire, torched, charred, blackened, smoked and honestly we could go on with what they do with fire. It's playing with fire on a whole different culinary level.
We had dropped by for a 10-course tasting menu (they currently have a 7-course tasting menu) and Priyanka Alve, one of the co-founders and sibling to Chef Rajat Alve, the other cofounder along with co-founder and chefs Pramodh and Vineeth were all on deck to walk us through the menu and concept. Chatting with Chef Rajat was a delight with him going in-depth about how cooking with fire in different forms brings an entirely different flavour and texture to the dish. Plus, the whole idea of going back to the basics of cooking with fire in a raw, open format. We were excited to see the in-house ferments that included some kombucha and sauces. The homemade ginger beer was a good pairing for the food that followed.
Since they work with seasonal and what's available, the menu rotates and it's quite interesting because you know each time, there's a different experience. We started with yakitori-style chicken thighs in an Alabama-style sauce with pickled bilimbi that was just so good. Since they make everything in-house including their pasta, we quite liked the Deconstructed Bolognese with pasta chips. The parmesan foam served alongside was topped with parsley oil. Since it's an open kitchen, we popped by the pass to watch Chef Vineeth plate some of the dishes including the desiccated coconut panko prawns with an addictive Asian sauce.
The fried poee (also made in-house in their Tuscan oven) stuffed with quail cafreal and feta kachumber was such a refreshing take on stuffed pita. We are still dreaming about the palate cleanser that was served in between which was a fermented orange ice with fresh passion fruit — talk about funky, sweet, and tart flavours. The smoked pork ribs and Spanish paella made with Goving bhog rice were highlights in an already highlight-filled night. We wrapped up our meal with a homemade coconut ice cream with toasted young coconut sprouts with berries and gosh, we don't even like dessert but this was just the perfect way to end our night.
They have an ala carte menu that we are very keen to explore and go back for that chef's table menu too.
Location: HRBR Layout, Kalyan Nagar
Timings: 12 PM to 3:30 PM, 6:30 PM to 11 PM
Cost For Two: INR 2,000 (without alcohol)
