EHV International Brings Fireback to Mumbai
Named after Thailand's striking national bird — the Siamese Fireback — the restaurant is a tribute to the theatrics and fire-grilled boldness that define traditional Thai kitchens. At its helm is legendary Chef David Thompson, widely regarded as one of the world's foremost authorities on Thai cuisine. As Culinary Director of Fireback, Chef Thompson brings authenticity to shaping a menu that could well be seen in a leading restaurant in Bangkok. Chef David Thompson says, 'What an exciting prospect. We are looking forward to making Fireback fly in Mumbai and across India.' Rohit Khattar, Founder Chairman EHV International says, 'In 1999 in New Delhi, we opened what was perhaps India's first pan Asian restaurant, 'Oriental Octopus'. I always nurtured the desire to open an authentic, approachable Thai restaurant. Enter Chef David Thompson, whose cuisine I have always admired. Our accomplished team of chefs led by Brand Chef Kaustubh Haldipur were extensively trained in Bangkok by David. Our mixologist extraordinaire, Varun Sharma, too travelled through Asia to create an ideal cocktail list. We hope Mumbai enjoys Fireback, which, like Comorin, has the incredibly beautiful Nilaya Anthology as its abode.' From smokey wok-fried stir-fries and charred skewers to fiercely spiced jungle curries and refined classics, Fireback's menu is a study in contrast: sharp heat, soft herbs, bold ferments, and grilled intensity. The menu is structured to reflect the organic rhythm of Thai cooking — dishes are served in the order they are prepared, arriving hot from the grill or wok to be shared, savoured, and explored.
The experience begins with bold, textural small plates like the Miang Kham, a betel leaf bundle layered with pomelo, toasted coconut and roasted peanuts, and the Mushroom larb, a northern Thai-style herb salad tossed with toasted rice powder and chilli. The Pineapple som tam, a sweet-sour reimagination of papaya salad with tamarind, palm sugar and peanuts, delivers both familiarity and surprise. Seafood- forward dishes like the Scallop salad — delicately spiced and bright with grated coconut and lemongrass — and the Crispy squid, finished with golden garlic and crushed black peppercorns, showcase a balance of clean, aromatic flavours with intense hits of umami.
From the Josper grill that is centre stage emerge many fiery grills — the Banana leaf wrapped sea bass, marinated in dried red curry and coconut cream, with aromatic kaffir lime leaves sealing in the heat. The Lamb chop gorlae, a southern Thai-style grilled lamb served with crispy shallots and ajad pickle, is smokey, juicy, and bold. For something plant-forward, the Pumpkin and sweet potato, glazed in gorlae sauce and fire-grilled, is surprisingly rich in depth and texture. Larger plates include signature curries like the Massaman curry, with pumpkin, coriander seeds and peanuts — warm, spiced, and nostalgic, and the uncompromising Jungle curry of grilled pork, featuring house-made chilli paste, turmeric and deep-fried shallots. The Red curry with soft-shell crab, fragrant with ginger and lime leaves, offers a moment of richness and indulgence. For comfort and contrast, the Classic Thai omelette and Crab fried rice deliver familiarity, each elevated with restraint and technical finesse.
Complementing the kitchen is an equally thoughtful beverage program crafted by EHV International's Head of Bars, Varun Sharma. Rooted in Thai ingredients and inventive technique, highlights include the Thai Spiced Diablo, made with tequila, fresh tomato water, a house Thai spice mix, and finished with a wasabi foam; and the Tom Yum Highball, with gin, guava and lemongrass cordial, kaffir lime, and sparkling water. The Mango Rice offers a playful take on Thailand's iconic dessert, blending rum with mango and rice cordial, while the Galangal brings depth with whisky, pickled galangal brine, and honey. From smokey and complex drinks like the Lapsang Old Fashioned to crisp and refreshing pours like the Lemongrass — a mix of mezcal, lemongrass, coconut, and carbonated water — the cocktail menu is designed to surprise and delight.
Kevin Rodrigues, Head of Wines, EHV International, has curated a list of aromatic, fruit-forward wines with a hint of sweetness — ideal for balancing the spice and complexity of Thai cuisine. A wide selection of wines by the glass encourages guests to explore and discover pairings that elevate every bite.
The interiors and exteriors have been designed by London's Russell Sage Studio, under the direction of EHV's Director Design, Rashmi Khattar. Architectural services are provided by Incubis Consultants (India). The design is a perfect fusion of tradition and modernity. Fireback restaurant embodies the warmth, energy and authenticity of Thai culture, reimagined through a sustainable and modern lens. The space blends in a grounded material palette with clean aesthetics and subtle oriental gestures. You are welcomed with a striking ceiling light feature suspended in gentle curves creates a wave like canopy that runs the length of the dining area casting a soft glow on the ceiling paster finish. The interior design of the space feels very exciting, energetic, cool and confident. Simple design with unfussy playful moments that connect displaying the mix of easy warmth and dash of urban chic - unfussy like the menu.
Fireback Mumbai Location: Entrance through Comorin at Nilaya Anthology, Mumbai Opening Date: 14th July 2025 Reservations: 91 022 35387627 Instagram: @firebackrestaurant About EHV (www.ehvinternational.com) EHV International is a pioneering hospitality company that creates and manages industry-leading restaurant concepts, including Indian Accent, Comorin, Hosa, Fireback and Chor Bizarre.
(Disclaimer: The above content is a press release and PTI takes no editorial responsibility for the same.).
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