Food Festival: Big Bs at Fire, The Park, New Delhi

Big Bs – Bawmra, Basu & Contemporary Burmese – whoever came up with that name is indigenous, for Chef Bawmra, the chef de cuisine of Bomra’s in Goa & Chef Basu, the executive chef at The Park, Delhi are both masters in contemporary cuisine. Both their restaurants boast of the contemporary cuisine they serve.

The festival offers you a selected menu – just pick your choice from each of the starters/salads, main course/sides and the dessert platter. Yes, there is a Burmese influence in the dishes, but the intention was not to create authentic Burmese dishes, it was to create dishes sourced from the local, fresh ingredients, minimal spices and lots of experience & love 🙂

Big Bs Bawmra & Basu with Burmese Fusion4
Chef Bawmra & Chef Basu. Photo courtesy The Park

Pickled tealeaf salad (lahpet toke) is a must try – a unique dish – available in both veg. & non veg. versions. Our first at Burmese cuisine, loved it to the core. On further reading, we came to know that lahpet or the pickled tea leaf is one of the most popular ingredient in Burmese cuisine, so much so, they say “Of all the fruit, the mango’s the best; of all the meat, the pork’s the best; and of all the leaves, lahpet’s the best” – I totally agree! Spicy raw mango salad with crab meat was our second choice – well made, tanginess of fresh raw mango julienne is balanced with the sweetness of the fresh crab meat topped.

tea leaf salad (Lahpet Toke)
pickled tealeaf salad. Photo courtesy The Park

spicy raw mango salad with crab meat

grilled aubergine & herb salad

For the mains we ordered slow roast pork with pumpkin wasabi mash & kokum jus, steamed snapper with lemon grass and galangal & chicken with shitake mushrooms cooked in banana leaf with sticky coconut rice. No doubts about it, you will fall in love with the pork, crispy outside, soft inside – minimally spiced to retain the meat’s flavor, the kokum juice elevating the flavors. Steamed snapper is as good it can get with a steamed version – the lightness of the dish amazed me and so did the subtle flavor of lemon grass.

steamed snapper with lemongrass and galangal
steamed snapper with lemon grass and galangal. Photo courtesy The Park

slow roasted pork with pumpkin wasabi mash
slow roast pork with pumpkin wasabi mash. Photo courtesy The Park

sticky coconut rice

chicken with shitake mushrooms cooked in banana leaf

The best thing about the dishes is that, going by the theme, each one preserves the integrity of the ingredients being used, keeping the number of ingredients to minimal to bring out the best flavors from the ingredients used. Giving respect to the ingredients is the brain behind contemporary cuisine and full justice is done by Chef Bawmra & Chef Basu in procuring the freshest ingredients – because that is of principal importance and letting the limited number of ingredients used do their magic to the palate rather than overpowering the ingredients with spices.

The fresh ingredients and minimal spices were to praise for the absolute lightness in the meal. We happy gobbled down the dessert platter after this – which consisted of tasting portions of chilli chocolate mousse with white chocolate shavings, crème brulee with lemongrass & ginger and coconut panna cotta with passion fruit coulis. Sticking to the contemporary theme yet again, the desserts were made of fresh ingredients. Our favorite was the crème brulee – especially loved the magic created by ginger shavings, which we were skeptical about, when we had read the menu 🙂

dessert platter

Priced nominally – 300/350 (V/NV) for starters/salads, 400/450 (V/NV) for mains with sides, and 350 for the dessert platter – this is a real steal.

WHERE – Fire, The Park, Connaught Place, New Delhi, dinners only.

Must try – Pickled tea leaf salad, Slow roast pork, Steamed snapper.

Price – depends on what you order. For a 3 course of starters/salads, mains with sides and dessert platter – 1050 + taxes pp.

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