Fire & Roots
Firo is shaped by two timeless forces at the heart of Indian cooking - Fire and Roots. A kitchen where heritage and innovation meet.
The primal force behind Indian cooking - passion, intensity, and the boldest expression of flavour.
A tribute to the diverse stories, traditions, and flavours that shape India.
Our Philosophy
Recipes are stripped down to their essence, then rebuilt with technique and clarity of vision. The result is food that feels rooted - but never predictable.
Every dish is a dialogue between what we remember and what we aspire to create, guided by fire, the first tool of every cook and the symbol of transformation.
From the Kitchen
Slow-cooked lamb, brown onions, spring onion
Locally sourced white butter
Clove-smoked carrot purée, truffle edamame
Dosa tacos, green apple salad, chundo
Rich & creamy urad dal, chilli oil, kasuri methi
Cacao crémeux, feuilletine, blooming floral surprise
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, and the establishment of Avartana, one of Asia’s 50 Best restaurants. Now Firo.
He does not repeat himself. In his own words: “monotony kills me.” Firo is the latest expression of that restlessness - every dish a reinterpretation, modernizing classics through global technique and Indian flavour.
Read Our StorySourcing & Craft
Black rice - a forgotten grain - sourced from Nagaland, woven into modern plates alongside Kerala prawns.
Crockery from local artisans in Pondicherry and Khurja; jasmine and vegetables from Chennai’s local markets.
Pickling, fermentation and smoking meet sous vide, dehydration and slow cooking - memory, made new.
Now Open for Lunch & Dinner
Firo seats 52 covers in RA Puram, Chennai. Reserve your evening with us.
