FIO in Fine Fettle
I have been
mulling over how to start this piece. Should I begin with how every time I walk
into FIO Cookhouse & Bar, I feel sunny and bright just looking at the restaurant?
Should I introduce the owner Vineet Wadhwa, who is anyway a prominent figure in
the F&B industry for more than 15 years? Or, should I zero in on the food straight
away?
Well… After
an immersive culinary experience last Sunday at FIO, a threadbare narrative of the
victuals, I decide, is the best option. Because, firstly I don’t think any fish
I eat hereafter can beat that aromatic sea bass I wolfed down from their new
menu. Secondly, consider this me cajoling you to visit FIO at the earliest to savour
innovation and flavour served on a plate.
Epicuria is probably
the best thing that could happen to Nehru Place. And for me, Epicuria’s hero is
FIO, the restaurant that is a tidy gem in terms of interiors, food and
ambience. Every time I tell Vineet about how beautifully he has done up the
place with browns, ivories and olives, he chortles with a, “Good food needs a
good setting.” I couldn’t agree more. There is a steady buzz of stylish ladies tittering
with their bubblies, families tucking into fresh salads and pizzas and
lovebirds exchanging smiles over their sangrias. This place has successfully
obviated the stiffness sometimes characterising fine-diners with a warm vibe.
So, when an invitation
came calling to try out the new entrants in the menu at FIO I couldn’t resist the
temptation despite recovering from a holiday in Goa. So, there we were, mother,
father and child, walking in last Sunday to be welcomed by yellow balloons and pink
orchids on the table. While I was greeted with a refreshing London dry betel (a
martini made of gin, tonic water, elderflower, betel leaf and lime), the mister
settled down with a Fio Negroni (gin, vermouth, aperol and cinnamon). The tot was
excited enough with his mango juice.
We started
the meal with a zesty burrata and quinoa salad that was perked up with crunchy popped
chickpeas, orange vinaigrette, asparagus and beet. Quinoa, the health food anthem
these days, fell well with the creamy burrata and the acidic vinaigrette. I had
earlier eaten John Dory in a grilled format. So, the golden John Dory piqued my
curiosity. What came though were John Dory pounded fish fingers accompanied
with an herbs and tomato salsa. It wasn’t very different from the regular fish
croquettes.
Though a bit
hesitant for a pizza, I ordered the new Pommery Chicken sausage pizza because
it sounded scrumptious with the additions of crispy bacon, caramelized onions
and a poached egg! I didn’t regret the decision a bit because the crust was
perfectly crunchy while the cheese and the egg countered bite in the bacon and
sausage wonderfully. Nothing makes a mother happier than watching her offspring
enjoy his food. This woodfire-baked pizza, on a balmy summer afternoon, was on
dot that way.
It was time
for the mains to be dished out and Chef Ravindra Choudhary (who prefers his
food to talk) sent out a sea food linguini and a popped quinoa grilled fish.
While the linguini tasted like an aglio olio tossed with a spoonful of marinara,
the husband thought that the prawns and calamari were cooked to perfection.
I could not
find any fault with the fish and I later mentioned to the chef that Fio and
Vineet know their sea bass inside out. The fish was fresh and juicy while the
snow peas and juliennes of carrots and asparagus were infused in a broth laced
with balsamic, kafir lime leaves and lemon. It was impeccable (in absence of a
better word to describe this beauty).
Next up was
the glazed pork chops (topped with an apple raisin sauerkraut and accompanied
by crushed chilli baby potatoes) and the Lazy Herb chicken (pan-seared chicken
duet, chive mash, zucchini spaghetti with a cream mustard sauce). I am a bit
apprehensive about chicken breasts as they tend to become stiff when not cooked
just right. But this meat was succulent and delish. The sauce on the pork chops
though was a tad too sweet for my taste.
Desserts at
FIO have always been a sweet surprise so I couldn’t wait to try their new 15-min
carrot and raisin cake garnished with a warm apple compote with vanilla ice-cream
on the side. The child wanted his chocolate fix so we went for a Fio Sundae
Mudtini which I’m afraid, wasn’t shared by him. The husband chose a sugarfree
Fig and Coconut Cremeux as it sounded unique. Going by the description on the
menu, it rightly is for those with a compulsive sweet tooth. A bit too saccharine,
I could do without the overpowering coconut taste.
With the
father and son engrossed in their own dishes, I got the cake all to myself. That
was the best bit. Because, sharing that moist warm cake would be difficult. Make
sure to order one separately for yourself when you go to FIO next time. And
please, do that soon!
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Happiness! |
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