Let’s face it, you cannot deny the culinary powerhouse reach of Farzi Cafe with exceptional molecular gastronomy on your plate which is overturning traditions to give you quintessential illusionary flavours.
Food is no longer about pleasing the senses alone; the culinary experts are going all out to present innovative dishes to arouse your curiosity and make you delve deeper in thought about their creations.
Incorporating scientifically savvy cooking techniques like liquid nitrogen flash freezing, spherical liquids, and carbon dioxide foams, Farzi is creating an innovative, mouthwatering menu unlike anything you’ve ever tasted and a spectacularly sensory experience.
Spread across a grand single floor, pervasive swanky woodwork, the restaurant is divided into several sections, one bathed in ample sunlight and others lit dimly for a quaint evening experience with an island bar dispensing drinks from all four sides, a hookah corner and a majestic stage fixated in the center of the restaurant.
There is a happy vibe in the restaurant that is forever bustling with flocks of eager diners and the service is efficient, keeping in mind that this place is always packed. The staff is well acquainted with the menu and food arrives fairly quick.
The food gimmickry and pomp begins with the Swirl Apple Foamtini, their proud lipsmacking cocktail that comes in packed with dry ice smoke, theatric in aesthetics & extremely delicious for a cocktail.
Their modern take on traditional food conventions shows a vision beyond its years.
Dishes like Margherita Naan, Smoked Bacon Kachori & Raj Kachori with crispy okra salad with chutney foam is a clever, bite-sized version of the original.
The gooeyness in the mini naans and the meaty sweetness from the bacon kachoris still has me salivating with a remembrance of popping flavours.
Losing our inhibitions at this point, we go ahead and tuck into extremely inviting Braised Lamb Tacos and Delly Belly! The former is a beautiful balance between soft spiced lamb cooked with peppers encased in crispy taco shells and the former is probably the juiciest and the most decadent pork belly I ever sunk my teeth into. It deserves a sonnet or two for the brilliant balance of roasted russet apples & tangy murabba glaze, finished off with micro greens and marinated shallots.
Goat Cheese Stuffed Tangri was exotic, as expected with familiar favours, very tender but nothing out of the box. Pulled Rogan Josh sliders quickly made up buy being intensely flavourful and spicy inside soft red slider buns. Sharp and delicious.
It’s the Prawn Chettinad with Rice that walk away with the honours. Large,fabulously textured and bursting with pepper garlic flavour flavour,the dish is a textbook example of how prawns ought to be cooked.
This is followed by equally well cooked
Bheja Fry with Cumin Appam which is a magical alchemy of tradition imbedded in modern presentation right on your plate.
It tantalizes the palate yet never leaves it overwhelmed.
Shamelessly we move to dessert and call for a Chocolate Dirt Pile. A medley of decadently rich truffles,crunchy chocolate soil piled on a plate with edible flowers, juicy red grapes poured over by soft hot ganache,this one reminds us why there’s always room for dessert. It’s so darn decadent and addictive and the portion size will leave you in pain because you won’t stop till you finish this sweet treat till the end.
This is why you should visit Farzi Cafe at the soonest because this is the kind of magic you do not want to miss out. Imagine eating all your childhood faves but in a highly artistic modern twist with elevated flavours! That’s Farzi for you, keep an open mind and expect to be floored!