Using Science to give a new taste and look to our food is something which is very new our country. Lot of chefs are now collaborating with chemists and food scientists to transform the taste and the look of the food into something new, unique and different. Today molecular gastronomy is considered to be the most popular trends in our country. One of the pioneers who introduced this modern cuisine to India is Massive restaurants with their signature restaurants such as Masala Library in Mumbai and Farzi Cafe in Cyber hub Gurgaon. After getting positive feedback from customers and critics, Farzi Cafe recently opened its second outlet in the heart of the capital at Connaught Place.
We visited the newly opened restaurant on a weekday. The restaurant which is currently only operating during evenings in Connaught Place was jam packed. The concept behind Farzi Cafe at CP is very clear. They not only want to serve modern food to their patrons at a reasonable price, but also provide them a memorable experience. The 100- 120 seater restaurant is more spacious than the Cyber Hub outlet and the space has been very well utilized. The grand and rustic interiors dominated with glass and wood, the huge bar section and a dedicated performance stage with a dance floor are the things you notice when you enter.
Food Talks
The menu is very exciting, they have some new additions to the old listings from Cyber hub outlet. We started with few of their signature mocktails namely Litchi Panna Desire, Italian Smooch, Farzi Ok and Lawa Jaljeera. The drinks were refreshing. The Lawa Jaljeera served in a tall glass in a stand with dry ice to give that bubble and smoke effect is a perfect epitome of molecular mocktail.
It was followed by the amuse bouche, Mishti Doi Spheres which has bubble burst effect in your mouth and your appetites are instantly swollen. The first appetiser we tried was the newly introduced Farzi Fried Chicken. Presented in a toy truck, juicy drumsticks of chicken wings fried with a crunchiness of corn batter. Then we had their signature Dal Chawal Arancini , or simply to mention them as pakoras of khichdi topped with chutney and a mini pappad. It was followed by Tempura Prawns with Nimbo Mirch air. Perfectly wok tossed prawns topped with a froth of lime. The show stealer was the Delhi Belly Tikka with Roasted Apples and Murabba Glaze. The pork meat was unbelievably tender and had a sweet and sour taste accompanied with sweet achaar glazed roasted apples.
Heading on to the mains, our server recommended us to try the coastal specialties which they have introduced in the menu here. Mutton Madurai with Malabari Parantha are juicy and succulent lamb chunks wrapped up in a spicy masala. Bheja Fry accompanied with Cumin Coriander Appam is lamb brain cooked malabari style served on top of appam.
The new dessert in the menu is Milky Way or the Big Bang which was prepared by the chef in front of us. 9 planet shaped balls of different desserts served on a white milk chocolate melt was a feast to the eyes and the palate. We also had the PARLE G CHEESE CAKE which is also their signature dessert with thick rabri.
In a nutshell, the little things such as the amuse bouche and the way the food was presented does make a difference and leaves a smile on your face. Dining at The Farzi Café was one of a kind experience and the place certainly deserves nothing less than a 5.
