Farzi Cafe, Delhi NCR
Today I went to Farzi café, and I was happy to see Indian Food being celebrated with such fervour. What’s even more special is that it’s done by our very own Indian Chefs. Himanshu Saini is certainly a gifted chef and his efforts have taken the Indian food to a whole new high.
The Bistro is big, spacious and looks very chic. The ambience is seemingly reminiscent of a Modern Indian Restaurant, set up somewhere in the alleys of Central London. The Red Telephone Booth, English Classic Furniture, the big gothic chandeliers, green artificial plants adorning the walls, an old typewriter as a bill holder and an antique style wall hanging clock make the place look elegant with a tinge of quirkiness.
The staff is extremely courteous and welcoming; all of them in their uniforms looked well groomed. They knew the menu well and went out of their way to look after us. Aditya and Maruti, the two service boys were smart and hospitable.
Farzi café has Tapas style menu, which basically means that the servings for each offering are small, but it allows you to indulge in an assortment of flavors. Personally, I really liked the menu design as they had also incorporated doodles in it (my love for doodles is definitely growing by the day). But coming back to food, their menu is very creative, experimental and unique. The science-food combination of molecular gastronomy is celebrated here in each dish. The set up of the restaurant might be classy but the food is ‘whacky’. The presentation is very contemporary and attractive.
We ordered for:
- Tomato Soup with Pepper and Basil Rusk
- Vada Pav
- Chicken Tikka Masala
- Tandoori Paneer Tikka
- Rasmalai tres Leches
Before our order arrived on the table we were made to taste Mishti Doi Shots. The sweetened curd was set in a scoop in a bowl full of smoke. After tasting this dish I knew, that everything that was in store for us would be “out of the box”.
Tomato Soup with Pepper and Basil Rusk had Italian flavors in Basil, Pepper and cherry tomatoes. The soup was poured on the rusk live in front of us. The rusk and cherry tomatoes provided a crunch to the luscious tomato soup.
Farzi café, where you can’t expect the usual, the Pao in Vada Pao is served inside the Vada. This is served with the evergreen saunth, mint chutney and sev. Round balls with familiar flavors but unusual preparation.
This was followed with a very contemporary, innovative and beautiful looking Makki Ki Roti and Sarson Ka saag. A deconstructed take on the traditional Punjabi Dish, the plate had corn in the form of popcorn, boiled corn in Makki (corn) ki Roti and Makki ki roti. Small buns of Sarson ka Saag (Mustard Greens), Cubes of Makkhan (white butter that looked like Paneer), Mint chutney, a hint of southwest dressing and scoops of curd that felt like mousse. Although I didn’t order this dish but it was my favorite dish of the meal.
Then came Rosebud flavored Soda, a drink that was very refreshing. I was really humbled by the hospitality and generosity, as this was a sweet, generous gesture by the restaurant. Quite evidently they love food and food lovers.
Chicken Tikka Masala is served with a cheese naan and the portion is good enough for two people. This chicken tikka masala has barbequed pieces of chicken in a thick tomato and onion gravy. The thick gravy had lots of spices and a hint of coriander. The naans were thin, buttery and the cheese isn’t too overpowering. This dish is presented in an English Telephone Booth, as chicken tikka masala was originally invented in Britain. This was one dish that elevated the good old Dhaba style flavors to a fresh and clever modernized dish on the plate.
Another gem was the Hajmola Sorbet. The server told us that it would help us digest the food and make space for what’s coming next. This Sorbet was light in texture, cold and so flavorful that you feel as if you’re in a candy land. This was served in an Audrey Hepburn case that looked like a book.
Thank God they have a Tapas style menu, the portions of all these goodies were apt. We ate and how.
Tandoori Paneer Tikka (cottage cheese) was served with Italian sauce and Lachcha Parantha. The sauce had flavors of Pepper, cherry tomatoes and it felt like Minestrone soup. The Paneer cubes had a filling of spices and cashew nuts. This sauce seemed like a thicker version of the tomato soup that we had earlier. The Paneer was tender and it melted in my mouth.
Although there was no way we could eat a dessert, we still went ahead and had Rasmalai. This Rasmalai was served with Tres Leche (three milks cake). Thinly sliced carrots in cream filled the layers of Rasmalai, which was garnished with decorative caramel. The portion of this dessert is great and those who have a sweet tooth will definitely savour it.
Just when I thought it couldn’t get any better they got us Farzi Paan Ghujiya at the end of our meal. A paan covered in candyfloss in shape of a Ghujiya. We were told it will complete our meal and it sure did.
The ambience and service is splendid, but the Bistro is all about Food. It’s the real hero at a place, which is creating a great balance between Molecular Gastronomy and the elegance of fine-dine. With pricing like theirs, Zorawar Kalra and Team have created a gem.
The bill came up to Rs 2175 inclusive of all taxes.
Farzi Café, Modern Indian Bistro gives you a culinary experience that will make you feel proud of all the Indian Iconic Dishes and what all you can do with it. This is one place where you celebrate flavors, freedom and madness.
