Ресторан тайской кухни Fireback открылся в Хайдарабаде: обзор меню и атмосферы

Fireback, EHV International’s Thai restaurant concept, first opened in Goa before making its way to Mumbai and now Hyderabad. Its outlet at the Loft building in Madhapur marks the group’s debut in South India. EHV International is also behind Indian Accent, Comorin, Hosa and Chor Bizarre. Designed by London’s Russell Sage Studio, Fireback in HITEC City has the look and mood to instantly grab your attention. The 85-seat dining room combines natural rattan textures, rich burgundy tones and a striking, ceiling-height bronze canopy inspired by the Siamese fireback bird. An open Josper grill anchors the space. Fireback’s food is a tribute to traditional, fiery Thai cooking. The restaurant also houses Barback, Fireback’s signature cocktail bar, inspired by the late-night spirit of Bangkok’s Chinatown. At the helm of the kitchen is chef David Thompson, whose food is rooted in traditional Thai cooking. Assured by the promise of bold flavours, I took a dive into the food. I started with the pineapple som tam, a sweet-and-sour reimagining of papaya salad with tamarind, palm sugar and peanuts, followed by miang kham, a pomelo salad with toasted peanuts. Of the two, the pineapple salad takes the cut. Sweet and tangy, with a touch of heat from bird’s-eye chilli, it gets the balance right. The chilli jam king mushrooms also stood out, both in flavour and presentation — a different and interesting way of serving mushrooms. I also tried the stir fried chicken, which to me appeared like chilli chicken with a Thai swag. There is more heat, with the occasional zing of lemongrass. If you like chilli heat, you will love this; otherwise, skip it. The fried pork belly surprised me in appearance: lightly battered, deep-fried pork cubes served over charred cabbage with dips. I popped a cube into my mouth and found it heavy with lard, which I do not enjoy. I tried to undo the taste with the charred cabbage and sauce, but except for its appearance, the dish failed to impress my taste buds. The verdict Portion sizes are sufficient for two. Plating is restrained, without unnecessary garnishes, and conversational decibel levels keep the vibe easy-going and casual. The grill occasionally steals your attention with a dramatic flare. For the main course, I let the restaurant team decide. They brought me chicken kraw paw, Thai green curry with jasmine rice. This is where I thought I should have played safe and asked for fried rice. The kraw paw left a bitter lemongrass aftertaste so strong that I felt I had accidentally swallowed mosquito repellent. I have also never had a Thai green curry quite so coarse yet glossy. This version had a rustic texture, with flecks of herbs leaving an unpleasant sensation in the mouth. No amount of “let us correct this” was enough to undo it. Finally, the fried rice saved the day. Simple, appropriately seasoned and without any fancy touches, it was exactly what I needed. A meal for two will cost ₹3,000 upwards Published - September 01, 2026 01:30 pm IST