Fire & Roots
Our Story
A kitchen where heritage and innovation meet - and where the familiar is honoured not by repeating it, but by transforming it.
Fire & Roots
A kitchen where heritage and innovation meet - and where the familiar is honoured not by repeating it, but by transforming it.
The Name
Firo is shaped by two timeless forces at the heart of Indian cooking - Fire and Roots.
The primal force behind Indian cooking, symbolising passion and intensity - the first tool of every cook.
A tribute to the diverse stories, traditions, and flavours that shape India.
Philosophy
At Firo, we honour the familiar not by repeating it, but by transforming it. Recipes are stripped down to their essence, then rebuilt with technique and clarity of vision.
We draw inspiration from the depth and breadth of India’s culinary memory. Every dish is a dialogue between what we remember and what we aspire to create - guided by fire, the boldest expression of flavour and the symbol of transformation.
The Visionary
Chef Ajit Bangera has spent four decades at the top of Indian fine dining. Long tenures at ITC Hotels, including ITC Grand Chola. Established restaurant brands including Avartana - the room that redefined South Indian fine dining and became one of Asia’s 50 Best restaurants - and now Firo.
He does not repeat himself. In his own words: “monotony kills me.”
Firo is the latest expression of that restlessness. The name means fire and roots. Every dish carries reinterpretation as its central discipline - a Kashmiri palak treatment served with burrata instead of paneer, a Rampuri gosht cooked for seventy-two hours until it becomes something else, a butter chicken called “not-so-butter chicken” because it isn’t one. Modernizing classics through global technique and Indian flavour - the practice Bangera has refined across four decades of building restaurants that keep him restless.
Head Chef & Operator
Curious and high-energy, Chef Abhishek Mody leads the kitchen at Firo with years of diverse experience, culinary leadership, and a deep respect for the warmth and hospitality of the industry. His journey spans the Oberoi Hotels - where he grew from the grassroots of dining in Bombay - and a decade with ITC Hotels, with key roles at Avartana and ITC Narmada, as well as a standalone restaurant serving reimagined Indian food in Bangkok.
Across these experiences he developed a strong command of diverse cuisines and a lasting admiration for the shared spirit of Italian and Indian food and culture. Returning to Chennai - a city he loves for its food, diversity and warmth - he set out to build Firo as a reflection of his journey and perspective.
For him, food is more than flavour. Much like his passion for art across varied mediums, he believes it is an experience that engages all the senses - inspiring him to create moments that feel vivid, expressive and memorable.
Restaurant Manager
Leading Firo’s front of house, Tania pairs rigorous operational logistics with warm, hands-on leadership. “Exceptional service is not merely a standard - it is an art form,” she says, believing a truly memorable meal rests on the warmth, attentiveness and genuine care on the floor.
She brings a decade with ITC Hotels, rising through premium properties in Chennai, Gurgaon and Ahmedabad - driving pre-openings and award-winning specialty concepts including Avartana, Fabelle and ITC Narmada. A trained contemporary dancer, she brings a distinctive rhythm and discipline to the floor, empowering her team to move through the energy of service seamlessly - and ensuring every guest who walks through Firo’s doors feels uniquely valued.
Sourcing
We prioritise sustainable sourcing and reduce food waste - celebrating makers and growers across India.
Made by local artisans in Pondicherry and Khurja - each plate a part of the story.
Jasmine flowers and vegetables from Chennai’s local markets; prawns from Kerala.
Black rice - a forgotten grain - sourced from Nagaland and reimagined for the modern plate.
Technique
Age-old Indian preservation methods - pickling, fermentation and smoking - are used alongside modern techniques of sous vide cooking, dehydration and slow cooking. The result: dishes that evoke memory, yet feel completely new.
Our Parent Company
TIAM Foods is a gastronomic hub committed to offering an exquisite array of culinary delights and unforgettable dining experiences. As the umbrella organisation overseeing various culinary ventures, we take great pride in crafting a vibrant tapestry of dining destinations that cater to an eclectic range of tastes and preferences.
Firo is part of this family. Explore TIAM Foods →
The Vision
Firmly embedded in our roots, we embrace a bold evolution - and aim to set new benchmarks for contemporary Indian dining.