Farzi Cafe has already established itself as a go-to place for Indian food with a twist. I got an opportunity to be part of their new menu launch last month.
The moment you enter the place, you feel like entering an ancient place primarily because of the intricately carved patterns and a little dimly lit interior. But the repetition of it gives the feeling of a confined place.
We got started with Farzi Apple Foamintini. A strong concoction in vodka, green apple, mint foam and elderflower syrup. I found it a little sweeter than what I like.
The Farzi Tina gets its name from the first guest by the same name who asked for a vodka based cocktail with a strong flavor of oranges and lime.
The Bunta was a collection of cocktails in goli-soda bottle. The Kolavari was a refreshing mix and the Aam Papad had an overpowering flavor of raw mango.
There were also Farzi Shoonya drinks. As per the name, they had shoonya / no alcohol so I gave them a miss for the sake of my non-alcoholic friends.
In veg. Tapas, we were served Upma and Curried Mozzarella Bites. Which was a quirky dish of piping hot Upma and Mozzarella fritters. Give it a try if you like Upma.
The Besant Nagar Chilli Fritters were fried Bhavnagari Chilli served with tamarind sauce banana wafers. It’s a popular dish known as Marcha na bhajiya from western parts of Gujarat.
In the main course, we had Charred Artichoke and Cherry Tomato Bisi Belle Bhat, a fusion of the humble South Indian Bisi Belle Bhat with western ingredients like artichoke and cherry tomatoes.
I liked the Wok Tossed Vegetables, Peanut Tamarind Salan and Dhania Kulcha the most. the peanut sauce on wok tossed vegetables gave the dish a good twist and the fluffy dhania kulcha paired very well with it.
In desserts, we tried Ghevar Malai Tart with Saffron Aire, again a nice fusion of Indian Malai Ghevar in Tart with saffron foam.
Candy Floss Paan was a perfect end to the meal.
Overall a good place to venture out from the usual Indian food.