Executive Chef Ravindra Choudhary, who has worked with The Park hotel and Olive Bar & Kitchen in the past, makes sure that the two cuisines don't overlap and maintains the authenticity. Certain canned products, oil and the like are sourced from Europe.
The interactive yet not "in your face" kitchen and the list of dishes served at Fio made my tummy growl.
Without wasting any time, I quickly placed my order.
I chose Dark Glazed Chicken Wings from shareable small plates section and Chilli Garlic Cheese Murgh Tikka from 'Straight from Charcoal Grill' part of the menu. The former was presented in a spectacular way. While the meat portion was placed facing the white plate, the bones touched each other on the top. The pomegranate added colour to the brown slightly tangy flavoured meat.
The tikka was unlike any tikka I ever had. It was creamy and had a strong taste of cheese. The appetizers complemented with dusky sunset mocktail which was essentially a spiced up guava juice.
