Fireside in Bengaluru is an ode to open-flame cooking

We all remember the childhood history classes on human evolution, which taught us how where men started hunting their food and learned to cook on fire create a fire that paved the way for our culinary adventures across centuries. Humans have evolved since then, wood fires have been replaced by ovens and gas stoves whereas open-fire cooking has only been a part of our backyard activity that gets a pick occasionally during special occasions. 

We all remember the childhood history classes on human evolution, where men started hunting their food and learned to cook on fire that paved the way for our culinary adventures across centuries. Humans have evolved since then, wood fires have been replaced by ovens and gas stoves whereas open-fire cooking has only been a part of our backyard activity occasionally for special occasions. 

While wood-fire cooking has been huge in the West from fine dining to steak houses, the trend is quickly becoming a part of India’s restaurant scene. One such restaurant with an exciting new menu has opened up in Bengaluru. Fireside: Flame Craft Dining situated in the heart of Kalyan Nagar, is an ode to open-flame cooking. 

A brainchild of Priyanka Alve with co-founders and chefs Rajat Alve, Vineeth M. and Pramodh H., Fireside is their effort to ‘harness fire’s raw energy to craft a unique dining experience.’ 

As we entered the space, the first thing that caught our eye was the open kitchen right in the centre with its open-fire grills, and wood-fired ovens, providing guests with a front-row view of the culinary excitement unfolding within. We were suggested to try out their 10-course tasting menu, which promised an overview of the entire concept. 

As we waited for our course to start, we sipped on their in-house Kombuchas, while gazing on the display of Kombucha cultures gently brewing on one side adding to the experience. 

Soon the food started arriving, with chefs meticulously explaining every dish. For Course 1 we had chicken thigh and leeks in Alabama sauce and pickled bimbli that became the surprise element in this simple chicken skewer dish.  

Course 2 was lamb ragu topped with parmesan foam, parsely oil and bits of pasta crisps. The minced lamb was flavoured well with spices and the pasta crips helped cut through the dense flavour from the spicy lamb.