Coast to coast, straight from the shores of North Goa’s Siolim-Bardez, Thailand’s maritime cuisine is making a three-day cease at Sheraton Grand Chennai Resort & Spa, Mahabalipuram, from March 14. Restaurant and bar Fireback — recognized for its mastery over genuine Thai meals with Chef David Thompson as its culinary director — arrives at Sheraton’s C Salt for a restaurant takeover with an unique pop-up menu that gives its best-selling curries, stir fries, small plates and grills. The four-course menu is cut up in sections appetisers, soups, mains, and desserts, accessible in vegetarian and non-vegetarian choices.
Coconut and galangal soup comes with mushrooms for vegetarians and with rooster for meat eaters
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The starters vary from uncooked papaya som tam and ma hor (pineapple topped with cherry tomato, palm sugar and fried shallots) to khao tang na tang (creamy rooster curry dip served with dago crackers) and grilled candy potato (with gorlae sauce and cucumber relish). The coconut and galangal soup comes with mushrooms for vegetarians and with rooster for meat eaters. The mains comprise 4 dishes, together with banana leaf wrapped tofu/seabass, dry Panaeng curry of uncooked banana/pulled pork, inexperienced curry (with an choice of rooster and greens paired with pea aubergine, palm hearts and fried shallots) and stir-fried morning glory with pakchoi and yellow bean sauce.
Green rooster curry
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Kaustubh Haldipur, model chef at Fireback, is reasonably excited to go to Chennai, not solely as a result of he spent practically 4 years within the metropolis for educational pursuits, but additionally due to its coastal palate. “One of the most compelling aspects of our cuisine here at Fireback is that all our curry pastes are made from scratch. We do not use any premix like Namjai. That’s our USP,” he says. About the curation of the unique menu for C Salt, Kaustubh shares, “I made sure that our best-selling dishes were put on the menu. At Fireback, banana wrap seabass, green curry, raw papaya som tam and grilled lamb from the charcoal grill are our bestsellers. Also, procuring local ingredients and kitchen setup were the key factors for selecting the dishes for this restaurant takeover.”
Cashew nut pudding with caramelised taro
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Fireback has completed fairly a number of restaurant takeovers within the nation, from Delhi to Bengaluru, however that is the restaurant’s first-ever sojourn in Chennai. “The collaboration aligns perfectly with C Salt’s coastal dining concept, creating opportunities for exciting fusion dishes and curated dining events by the beach,” says Deewan Singh, director of operations at Sheraton Grand Chennai Resort & Spa.
This eating expertise ends on a candy notice, with three desserts: cashew nut pudding with caramelised taro, coconut-and-jaggery ice cream and tropical fruits with perfumed syrup and crushed ice.
The vegetarian menu begins at ₹5,000, and the non-vegetarian one begins at ₹6,000. The pop-up is on from March 14 to 16; 7pm to 11pm. For reservations, name +917824010209.
Published – March 13, 2025 05:11 pm IST
