Bangalore has no dearth of places to visit, when it comes to eating some delicious gourmet cuisines around. Located at one of the premium locations, at the Piazza – UB City, Bangalore. Farzi Café brings a modern twist to the Indian Cuisine and is the latest entrant to this gastronomic city. Farzi café promises like its name to create and illusion with its cuisine and leave its guests well sated and wanting more!
And by golly, I would say this one left me speechless, it was an awakening of all senses. The Chef’s left me anticipating and waiting for the next dish with an eager breath. I could see the tables around me served with fancy and artistic plates and dishes, the food or drinks had flowing smoke, it was table theatrics if you will! I wanted it all, to savour it all. But let’s not be greedy now, I kept reminding myself!
I personally love the interiors, very bright and airy. Again a very modern take on a bistro. The intricate designs on the wall and the lighting fixtures gave the ambiance a much needed lift. Very fresh and elegant feel to it, with cozy round tables, to high bar counters, for those who preferred to just stand and savour their drink and nibble on some quick bites, whilst enjoying the scenic look around.
Did you know? – “The term “Molecular Gastronomy” was coined by the Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.”
Amuse Bouche – After being seated, you get welcomed with an amuse bouche, of sorts, a famous Bengali appetizer in the form of shots of Mishti Doi, the bubbling affair just started, and I was over joyed to see this, a first for me and certainly not the last. Misthi Dhoi is yoghurt based dollop, topped with a mix of five whole spices and strawberry coulis. A hint of sweetness caught me, but it disappeared quickly.
What’s in my Glass?
- Three Musketeer – To start, I was served their signature drink “Three Musketeer”, this is a very basic drink, Bourbon well mixed with orange liqueur and chocolate and green chilies and homemade bitters. Again, the theatrics only begun, and I was all geared up for the night! This one is a definite for Whiskey lovers.
- Chuski Margarita – My next drink, comes highly recommended, if you love raw mango! The “Chuski Margarita” – Tequila shaken with raw mango reduction and lime juice served in margarita glass with salt rim and chuski on side. – I drank this one to its last drop, more so suck on the icicle. <wink>
- Farzi Idea – I think its adorable, when drinks are served in fancy glasses – The “Farzi Idea”, was a sight plus this drink, is just light and has a fruity flavour, really delicious.
- Banta cocktails – The old Soda bottles make a huge come back with a variant of Banta cocktails, and is a must try with two flavours served by Farzi Cafe – Aam Panna (Raw Mango reduction, Sugar, Salt and Cumin) and Shikanji (Coriander, Mint, Chilly, Black Salt & Chat Masala), both these are given a twist with main ingredient being Vodka. (Seen below the Soda Bottle – I had the Aam Panna)
- “Farzi Apple Foamintini” – The night was still young, and I was with some friends so, do no judge my drinking capacity here, before I move to the food section, another fancy drink, worth trying is the “Farzi Apple Foamintini”– Vodka shaken with Muddled Granny Apple, Lime Juice and Elder Flower Syrup, served in Martini Chiller Glass with homemade mint foam and mint mist.
What’s on my Plate?
Now if the drinks were anything to go by, I was all famished and eagerly waited to taste the food!
- Dal Chawal Arancini, Achar-Papad-Chutney – This one was a twist to your classic Rice and Dal or Dal Chawal as they call it. Served on a bed of Tomato Salsa dip and topped with some mint chutney, and carefully placed pieces of roasted papad, I have to give the Chef brownie points for this, easy way to eat the wholesome meal.
- Mini Raj Kachori, Crisp Okra Salad, Chutney Foam – Another key highlight dish from Farzi Cafe has to be the Raj Kachori, this one is served with foam yogurt chutney, and is laden with some crispy deep friend okra (Ladys Finger or Bindi) on the side.
- Tempura Fried Prawns, Nimboo Mirch Air – I have to say highly recommended, the tanginess of the Lime on the fresh, tempura prawn, had that crunch and the prawn was just cooked to perfection as a tempura should be.
- Bombay Bhel – For all the chat lovers, this one is for you, these bite size eats are packed with flavors, and a hit with anyone’s palette.
- Keema Kulcha – The lamb was so tender and absolutely delicious, again highly recommended. The Kulcha was well cooked and added a lot of flavours when eaten with the Minced meat (Keema). A must try!
- Delhi Belly Tikka, Roasted Russet Apples, Murraba Glaze – This is highly recommended, I mean I just love pork, and can go on and on, this melt in your mouth pork belly, was so succulent, slightly sweet from the glaze and the smokey flavour, was just divine. A must have!
- Besant Nagar Fried Chillies, Tamarind and Chilli Salsa – Oozing with cheese inside it with every bite, it was just a mix of tasty flavours burst inside your mouth. The Tanginess from the Tamarind and Chilli Salsa was tempting to just stop at one. It was fresh and the crunchy exterior was just perfection.
- Palate Cleanser – Khandvi Sorbet Lolly-pops– It was a twist on a frozen sorbet, tamarind flavoured. This helps to cleanse our palate so we can continue gorging on the menu to follow. It was served in a fancy tree shaped vase.
Next up I was served the Main(s) – The Chicken Tikka Masala and Assorted Indian Breads, this classic British import, was served in a replica of a red telephone booth, significant of the streets of London. The naan had cheddar cheese, soft and tasty. I loved the take on the Chicken Tikka Masala, it was not over sweet, the chicken pieces were tender and succulent.
Mutton Pepper Fry with Malabari Parantha: Melt-in-the-mouth dish this, the mutton pepper fry was so succulant and the flavours again, I say this were just delicious. The Parantha was soft. The entire dish was not over powering as they had used coconut oil. I highly recommend you give it a try.
Dessert Section – After the mouth watering and gastronomic food, it was time for the finale, The Dessert. And not just any dessert this one just blew me away, and in turn everyone else. See for yourself.
Milky Way Big Bang – If ever you wish to have a dessert then, this is the Mother of all desserts. I loved every bit of it, from the epic presentation, to the end. It was so rightly named as it is a representation of the Galaxy with added flavours and the theatrics of course. Farzi Cafe has out done it self with this dish. You have a variant set of sweets, from chocolate truffle, choco crumble, raspberry sorbet and Ice cream ,all playing the role of the various planets and the orange mousse is the center, acting Sun.
The Chef went all out on this one, as you can see, I speed up the video, by the time the Chef was done with setting up the dish to finally eat, my table was surrounded by new friends I made that night, I have to say this is the best as food is all about sharing and coming together as one.
The milky way just vanished in no time, this is a definite conversation starter. Top marks to the chef and the team. Love Farzi cafe. Amen to this Dessert!!
After all that Banter and feeling stuffed, we were still not done, the Chef comes around with the final closure to our gastronomic adventure. Cotton Candy Gujiya Paan – A mouth freshener( Dried betel leaves – sweet paan if you will, was stuffed inside this Candy Floss.
Did you know? – “Every dish has its own History and story to tell.”
The Chef’s go around engaging with each customer at their table. (At first I thought as I was reviewing this place, I had all the attention, however this was not the case, Love, love this – keep it up FC.”
Farzi Café is the creation of Zorawar Kalra, who is no new comer to this industry. Massive Restaurants, was conceptualized in December 2012, and Mr Kalra, runs this business, with alongside his father Mr Jiggs Kalra. The founder of Farzi Café is regarded as ‘the Prince of Indian Cuisine’, and his dad Mr Jiggs Kalra as Czar of Indian Cuisine.”
The Company currently operates under three critically acclaimed, multi award winning brand verticals of premium Fine-Dining Restaurants with the signature Masala Library by Jiggs Kalra, the Smart-Casual Dining Restaurants with the brand Made in Punjab and the modern Indian bistro concept Farzi Café. With the launch of its new modern pan-Asian bistro concept Pa Pa Ya, Massive Restaurants aim to completely reinvent Asian cuisine on a global scale. Massive Restaurants is also working towards introducing a new signature gourmet Indian confectionery concept, which will also be a signature “Jiggs Kalra” to be introduced to Indian diners, shortly.
The Menu has been carefully curated, with a lot of choices to order from. The portion serves two easily. And is available for both lunch and dinner, for reservation, call +91-7259400900 | +91-7259600900
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**Disclaimer: Even thou the invite was complimentary, all views expressed are my own.