A signature plate at Firo

À La Carte

The Menu

Pan-Indian flavours distilled to their essence, then rebuilt with technique and clarity. Small plates are listed per portion - 4 pieces and 2 pieces, where applicable.

Cold Plates Soup Steamed Off the Fire Mains Rice & More Breads Desserts

The Discipline

Every dish is a reinterpretation

Firo is Chef Ajit Bangera’s newest restaurant. His discipline: “monotony kills me.” Every dish that follows is a reinterpretation of a classic - modernizing through global technique and Indian flavour.

i.

Palak no paneer, with burrata

Palak paneer, reinterpreted. Kashmiri technique for the palak. Burrata in place of paneer, torn by hand at the last moment.

ii.

72-hour Gosht Rampuri

Rampuri gosht cooked for seventy-two hours until it stops being Rampuri and becomes something else. The spice work is ancestral. The cook is Bangera’s.

iii.

Not-so-butter chicken

The name is deliberate. What arrives is what butter chicken becomes when Bangera is asked to start over.

The Chef’s Edit

Bangera’s tasting sequence

The Chef’s Edit is Chef Bangera’s iteration of the small-course fine-dining format he has refined across four decades. Nine courses, in sequence. Vegetarian and non-vegetarian. Available for the full table only, with 24 hours’ notice.

Reserve the Chef’s Edit

A 10% service charge is added in support of our team. It is entirely voluntary and may be removed at your discretion. All prices are exclusive of applicable taxes.

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