Restaurant India News: EHV International Brings Thai Dining Concept Fireback to Hyderabad

EHV International, the hospitality company behind restaurant concepts including Indian Accent, Comorin, HOSA, and Chor Bizarre, has expanded into South India with the launch of Fireback and Barback at The Loft in HITEC City, Hyderabad. The opening follows the rollout of Fireback restaurants in Goa and Mumbai and marks the group's first venture in the southern market.

Fireback takes its name from Thailand’s national bird, the Siamese Fireback, and focuses on authentic Thai cuisine. The concept is led by Chef David Thompson, Culinary Director of Fireback and one of the most recognized names in Thai gastronomy. Chef Kaustubh Haldipur serves as Brand Chef for the restaurant.

The Hyderabad outlet introduces a menu inspired by traditional Thai cooking, featuring dishes such as Miang Kham, Pineapple Som Tam, Pumpkin and Sweet Potato with gorlae sauce, Jungle Curry of grilled pork, Red Curry with soft-shell crab, Classic Thai Omelette, and Green Curry.

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."

Guests enter Fireback through Barback, a cocktail-focused venue inspired by Bangkok’s Chinatown and designed as a connected extension of the restaurant. Barback's food offering includes dishes such as Crispy Lotus Root Chips, Prawn Toast with Sesame and Hot Mustard, Chilli Oil Dumplings, Chongqing Tofu, Citrus Chilli Seabass, Black Pepper Chicken, Lamb Meatball Skewers, Street Wok Fried Rice, Claypot Glass Noodles, Mapo Tofu, and Butter Pepper Prawns.

The beverage program has been developed by Varun Sharma, Head of Bars at EHV International, with cocktails drawing inspiration from Southeast Asian ingredients including pandan, yuzu, kaffir lime, coconut, mango, lemongrass, and tamarind. Signature drinks include the Tom Yum Gimlet, Pandan Negroni, Mango Rice, Perilla Spritz, Soy & Mango, and Rose Rickey. The wine program, curated by Kevin Rodrigues, Head of Wines at EHV International, focuses on aromatic and fruit-forward selections designed to complement Thai cuisine.

The interiors of Fireback were developed by Incubis Consultants, while London-based Russell Sage Studio designed the space under the direction of EHV International's Director of Design, Rashmi Khattar. Project execution was led by Director of Development, Vikas Bhasin. The design combines contemporary elements with influences from Thai culture.

Barback has been designed to function as a continuation of the dining experience, allowing guests to transition from dinner to cocktails within a connected environment. The space features warm tones, layered textures, and a music program that evolves throughout the evening.

Rohit Khattar, Founder Chairman, EHV International, said, "Hyderabad has emerged as one of India’s most exciting culinary destinations, with an audience that deeply appreciates quality, innovation and hospitality. It was a natural choice for our first venture in South India. With Fireback, we are bringing approachable, authentic Thai cuisine to the city, while Barback introduces a completely new cocktail-led experience inspired by Bangkok’s Chinatown. Together, they represent our vision of creating destinations where food, beverage and atmosphere come together seamlessly."

The launch reflects EHV International’s continued expansion strategy, with Hyderabad becoming a key market in its growing portfolio of hospitality and dining concepts across India.