National, June 2026 — 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 sweetsour 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. Larger plates include 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 Green curry deliver familiarity, each elevated with restraint and technical finesse.
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."
At Barback, Chef Kaustubh’s menu takes cues from the energy of Bangkok's Chinatown, where bold flavours, smoky cooking and late-night dining culture come together. The experience begins with bar bites and nibbles such as Crispy Lotus Root Chips and Prawn Toast with Sesame and Hot Mustard, before moving into small plates like Chilli Oil Dumplings and Chongqing Tofu. Seafood-forward dishes such as Citrus Chilli Seabass sit alongside favourites including Black Pepper Chicken and Lamb Meatball Skewers, each designed for sharing over cocktails. Larger plates and comfort dishes include Street Wok Fried Rice, Claypot Glass Noodles, Mapo Tofu and Butter Pepper Prawns, bringing together the wok-fired intensity and vibrant flavours that define the menu.
Complementing the kitchen is an equally thoughtful beverage programme crafted by EHV International's Head of Bars, Varun Sharma. Inspired by the flavours and ingredients of Southeast Asia, the cocktail menu layers familiar formats with ingredients such as pandan, yuzu, kaffir lime, coconut, mango, lemongrass and tamarind to create drinks that feel vibrant, nuanced and highly drinkable. Highlights include the Tom Yum Gimlet, combining gin with lemongrass, ginger-guava cordial, kaffir lime and chilli; and the Pandan Negroni, which brings together gin, pandan, coconut and sweet vermouth in a tropical reimagining of the classic. The Mango Rice offers a playful nod to one of Asia's most beloved desserts, blending rum, mango and rice cordial, while the Perilla Spritz combines perilla oil-washed gin, orange liqueur and yuzu cordial for a bright, refreshing serve. Richer, more indulgent creations such as the Soy & Mango, featuring aged rum, white rum, miso and mango, sit alongside refreshing signatures like the Rose Rickey, made with vodka, rose, lime leaf and pineapple fino.
Designed to complement both the food and the energy of the space, the cocktail programme captures the spirit of Bangkok after dark — bold, expressive and deeply social. 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.
Fireback - Architectural services have been provided by Incubis Consultants (India). The interiors have been designed by London based Russell Sage Studio (UK) under the direction of EHV’s Director of Design, Rashmi Khattar, with end-to-end project management by Director of Development, Vikas Bhasin. The design presents a seamless fusion of tradition and modernity. Fireback embodies the warmth, energy, and authenticity of Thai culture, reimagined through a sustainable and contemporary lens. The space combines a grounded material palette with clean aesthetics and subtle oriental influences, creating an atmosphere that is both sophisticated and inviting.
Barback - Conceived as a seamless extension of Fireback, the two spaces flow naturally into one another — allowing guests to begin the evening with regional Thai cuisine at Fireback before the night gradually transitions into Barback: louder, smokier, more intimate and more nocturnal. With just a partial physical divider between the two spaces, the experience is designed to feel fluid and immersive — dinner evolving organically into cocktails, music and late-night conversation. The design language is warm, intimate and atmospheric. Rich burgundy tones, soft gold detailing and layered textures create a mood that evolves through the evening. As the night deepens, lighting softens and reflects subtly off metallic finishes throughout the space, while Afro house-inspired music gradually shifts the energy of the room without overpowering conversation.
Speaking about EHV International’s entry into South India, Rohit Khattar, Founder Chairman, 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. We hope Hyderabad enjoys both concepts, which have found their home in The Loft, a beautiful building owned and designed by the terrific RMZ into an expansive, social, cultural, and premium workspace hub unlike any other in the city.”
