Iam
at The Park Hotel’s ‘Fire’ to Check out Contemporary Burmese cuisine with
Celebrity chef Bawmra Jap and
Executive Chef Abhishek Basu…..
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| The heroes- Chris Downer, Chef Bawmra, Chef Basu |
Soothing
lemonade and charming smiles welcomes us. ‘Would you like still or sparkling
water?’, ‘don’t worry Chris will explain the menu to you.’, ‘Anything I can do
to assist?’ All of this in five minutes of arrival! Iam enthralled with the service.
It’s spot on. A special mention to Bomra Goa’s Chris Downer who is hands down one of the best Managers …with his knowledge,
courteousness and philosophy of service …there’s no way you won’t get a great
meal experience.
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| The lightly seared beef with basil, mint, coriander and sprouts ...is ambrosial! |
Coming
to the food, the menu features fresh, vibrant flavours from the region, with
influences from the many cultures of modern and ancient Burma.
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| Seasonal vegetable tempura with shantofu ..tamarind doy dip |
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| Pickled tea leaf salad |
The
word ‘Thoke’ interprets as ‘Salad’ in Burmese and you will find a few of them
on the Fire Menu in this promotion. The favourite salad for us is the (Laphet Thoke)
a fairly iconic dish in Burma with pickled green tea leaf and a fascinating mix
of a handful of ingredients such as peanuts, garlic, chili, dried shrimp,
ginger, fish sauce and lime, creating a brilliant texture and zest!. The
mains certainly don’t disappoint, ‘slow roasted pork with pumpkin wasabi mash
and kokum jus’ … thrills the palate. The ‘Steamed snapper with lemon grass and
galangal’ as the name suggests, is a culinary masterpiece where the all the
flavours are steeped in the fish beautifully while steaming …the result is
ambrosial.
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| steamed snapper with lemongrass and galangal |
The
‘Tasting platter of chilli chocolate mousse with crushed white chocolate, crème
brulee with lemongrass and ginger and coconut Panacotta with passion fruit
coulis’ is a dessert worth waiting for and is a fitting and soothing ending to
this luscious meal.
I
must add that the food is not overly sweet, salty or spicy and focuses on each
of the diverse produce that comes together to give the flavour, texture and
uniqueness to each of the dishes…absolutely well balanced and each dish
showcases a unification of flavours - all so acquainted yet so different. It is
certainly a great introduction to Burmese cuisine. Bawmra presents a
contemporary take on the best of Burma, doing fairness to the rich and speckled
tapestry that makes up this interesting and delicious cuisine and Basu’s love
for local ingredients takes one on a journey into a new dimension of tastes.
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| Chicken with shitake mushrooms cooked in a banana leaf..oustanding! |
FAST FACTS
The park, 15-Parliament Street, New Delhi
Landline Number: +91-011-23743737
The
pop up is on till the 20th of September for dinner only…My advice do
not miss it!!
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| The Manadate pic - Akanksha Dean, Chef Bakshish Dean , Chris Downer, Chef Bawmra, Chef Basu |
