Fireback & Barback open at The Loft, Hyderabad

Hyderabad:

Following the successful launches of FIREBACK restaurants in Goa and Mumbai, EHV International, the company behind genre-defining concepts like Indian Accent, Comorin, HOSA and Chor Bizarre, now brings Fireback and Barback to Hyderabad at The Loft, HITEC City, marking the group’s debut in South India.

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.

Veteran Asian specialist Chef Kaustubh Haldipur is the Brand Chef of Fireback. You enter Fireback in Hyderabad through BARBACK, a cocktail bar inspired by the late-night spirit of Bangkok’s Chinatown. Conceived as a seamless extension of Fireback, together the two venues bring the energy, flavour and spirit of Thailand to South India.

At Fireback, the experience begins with bold, textural small plates like the Miang Kham, a betel leaf bundle layered with pomelo, toasted coconut and roasted peanuts. The Pineapple som tam, a sweet-sour reimagination of papaya salad with tamarind, palm sugar and peanuts, delivers both familiarity and surprise. For something plant-forward, the Pumpkin and sweet potato, glazed in gorlae sauce and fire-grilled, is surprisingly rich in depth and texture.

Speaking about Fireback, Chef David Thompson, Culinary Director said, “Thai cooking is not simply about heat or spice: it is about the delicate interplay of flavours, textures and aromas that combine to create a complete experience. Fireback celebrates the richness of Thailand’s culinary heritage while allowing each dish to display clarity and purpose. As Fireback comes to Hyderabad, we hope guests discover and enjoy the depth, elegance, and diversity that define authentic Thai cooking.”