Page 162 - UpperCrust e-Magazine Third Quarter 2024

GOA GARNISHES

N o la n M i c hae l Mas ca re nhas

Fireback

House No. 60, 1 A1, Irada Home,
Vaddy, Near St. Anthony’s Church,
Siolim, Bardez, Goa 403517
Mob: 0 92097 17970
Meal for two: Approximately R2800 +
taxes, without alcohol

In all its tranquillity on the rivulet of Siolim
with the church of St. Anthony in the
distance, Fireback is an ode to quintessential
Thai cuisine at the hands of Chef David
Thompson. For the uninitiated, the
celebrated Michelin-star chef has brought
the art of street cuisine and flavour to the to the orchestra. As Culinary Director, his a great start. The staff are ever so attentive
sleepy village of Siolim. The idea behind the team of Chef Kaustubh and Chef Prantush and aim to please. Dietary preferences and
dishes is simple − they are best enjoyed hot, rule the roost in deliverance of authenticity allergies are mentioned and asked with care
straight from the wok to your plate. The to the minutest detail. The bar, helmed by before every order. The tableware and cutlery
establishment boasts of a glass enclosure Varun Sharma, is researched to accentuate is replaced instantly ensuring the canvas is
with minimalistic seating with a theatre to and showcase herbs and spices. Settled at clear for the next course.
a semi-open kitchen, while the outdoors is the bar, Rose is gin-based, lime citrus with In the small plates, a must-try is
best enjoyed amidst the flora and Koi pond carbonated water, with a suspended rose in the Miang Kham: pomelo with toasted
post sunset. ice much like a scene from Beauty and the coconut, roasted peanuts, betel leaf. It’s
Chef ’s approach to food is bold and raw. Beast. Paired with prawn crackers with a chilli a riot of flavour along with the Turmeric
His uncompromising stance towards flavour tamarind dip and crispy lotus stem with a Chicken Skewers: a reminiscence of street
profiles is paramount, much like a conductor chilli plum dip, the culinary show is off to cuisine at the night market many moons
ago in Bangkok. The signature Crispy Squid
Golden Garlic and Black Peppercorn is as
simple and flavourful as intended, and one
would request a second serving.
Varun’s merry folk then present the
Spiced Bourbon Sour with fig mandarin and
bitters as the Lamb Massaman Curry makes
it way with jasmine rice. This balanced curry
with pumpkin, potatoes, coriander seeds,
onions and peanuts is recommended with
the Jumbo Lump Crab Classic Thai Omelette,
a signature dish to the Thai as chonak is to
every Goan. Fluffy and stuffed with lumps
of fresh crab this is symphony in motion.
As the evening comes to an end, sign off
with the Grilled Sugar Bananas with golden
coconut cream and ask the server for their
Spiced Bourbon Sour
freshly made ice-cream.

160 | UPPERCRUST | JUL-SEP 2024