The Farzi Experience That Touches All Your Senses

Farzi Cafe is taking Indian Cuisine to New Heights. Know What You Should Eat in Farzi 

  Who can give a twist to the Indian palate other than Zorawar Kalra's Farzi? Kalra, the torchbearer of molecular gastronomy in India is taking the progressive cuisine to another bet. Let's have a look at Farzi's new menu that made you taste your own traditional dishes in a new avatar!   The widespread menu was kickstarted with the avocado soup (Jeera namak para) which was light in texture and was perfect to start the meal. Garnished with savory lavash, the flavors of Jal Jeera and Avocado blended well producing a perfect taste to the palate.    Jeera Namak para   Farzi gives you a unique way to have your traditional curd rice through "Curd Rice Tikki Chaat Dragon scoop, Besan pearls". Presented in a clay pot, curd rice was served into a patty form layered with sweet yogurt, mint and sweet chutney garnished with dragon fruit scoop. Mash all the ingredients inside the pot and relish a new variety of tikki chaat. The sweet and sour taste was perfect and successfully delivers all the heavenly tastes of a chaat.   Curd Rice Tikki Chaat Dragon scoop, Besan pearls   The classic scotch eggs were given an Indian twist where the quail eggs stuffed into a Crispy rice batter bowl, Paniyaram scotch eggs, Desi ghee hollandaise was interesting and easy to pop.   Paniyaram scotch eggs, Desi ghee hollandaise   Personally, I love lemon tarts and Panch Phoran paneer bhurji tart served with New pickle onion made me fall in love with tarts yet again but in a different way. The tarts were surmounted with scrambled cottage cheese which was sauteed in "Panch Phoron" (5 special ingredients of Bengal). It tastes great when you paired it with pickled onion.    Panch Phoran paneer bhurji tart served with New pickle onion   The addition of Indian Spices to the deeply fried mouth melting curd poppers tasted great which were served with smoked tomato chutney that added splendor to the whole platter.   Desi Curd Poppers smoked tomato chutney   Since I'm from Assam and we do prepare chicken in black sesame which is a delicious affair. Hence this dish, "Black sesame chicken Tikka, Sesame Ash" didn't surprise me much. The cubes of the chicken legs were tender and were marinated with black sesame paste and also garnished with sesame crumb somewhere lacked to deliver the taste of sesame. The juices or the taste were limited to the outer coating of the chicken and didn't infuse well inside the chicken pieces. This dish can be reworked for a better taste.   Black sesame chicken Tikka, Sesame Ash   I love prawns and slices of bacon are my most favorite and I thought the combination of the two would have been great. However, I couldn't find much of bacon taste in the dish, "Tandoori bacon prawns, Tadka mayo". The tiger prawns overpowered the taste of the whole dish and the bacon wrapped inside somehow failed to deliver the taste. This dish made me feel having smoky prawns with tadka mayo but without a bacon inside.   Tandoori bacon prawns, Tadka mayo      It's a nice way of infusing black carbon into the appam mix to get a dark black appam paired it with cubes of paneer cooked thoroughly in Indian Spices, "Paneer Ghee roast appam, Podi dust" was good to the palate.   Paneer Ghee roast appam, Podi dust   One of my favorites from the menu, Dal Khichdi risotto, Papad crisp, Achari butter won my heart. If you are bored of your traditional khichdi and still wants to have it then this is for you! The yellow lentils were cooked with Arborio rice and served with lentil crisp and chunks of masala butter. The dish still lingers on my tongue. One can see a perfect amalgamation of India and Italy in this dish.   Dal Khichdi risotto, Papad crisp, Achari butter   Andhra chicken cubes (Andhra Chilli chicken, Thatte Idli, Micro herbs) were cooked with green chili paste served with flat rice sponge. The dish would have been better if the "thatte idlis" would have been thinner than what had been presented. For vegetarians, it is served with a yellow curry comprises asparagus and chestnut.    Andhra Chilli chicken, Thatte Idli, Micro herbs Thatte Idli with Asparagus and Chestnut curry   How can a meal be complete without desserts? This widespread meal was concluded with delicious Peanut butter mousse taco, Banana Kulfi, Caramelized Banana where the peanut butter mousse stuffed in a sweet taco shell served with banana kulfi tastes good and Fenni Nest, Chenna balls, Flavored Milk where the Fenni nest paired with sweet cottage cheese balls savored with saffron flavored milk was soothing and great to taste.    Peanut butter mousse taco, Banana Kulfi, Caramelized Banana   Fenni Nest, Chenna balls, Flavored Milk   I'm sure your mouth has started watering by now. Then why wait? Book a table at Farzi Cafe right now! To learn more about the restaurants and their menus, follow and subscribe our digital magazine BananiVista. Do "Like" and "Follow" us on Facebook.