Review: Hyderabad's Fazri Cafe brings together global dishes with local flavours in its monsoon menu

What better way to start off the monsoon than a delicious spread of fusion food at one of the city’s popular restaurants, Farzi Cafe. As the mild showers just started in Hyderabad, this 450-seater outlet has us enjoying some innovative dishes which bring together the best of North and South Indian fare.

As we wait for our dishes to arrive, Sous Chef Kuldeep Singh Rana tells us that the new menu has dishes from all parts of the country including Punjab and Tamil Nadu. “This time, we have more vegetarian options since we’ve been receiving requests from many of our patrons. We worked on it for about five months, before we curated this list that has some spicy and tangy dishes to comfort our customers, this monsoon,” the New Delhi-based chef adds. Like their previous menus, the ‘modern Indian bistro’ offers five sections — salads, small plates, pav, mains and meetha (desserts). Some of their signature dishes including Kadhi Chawal with Onion Rings and Parle G Cheesecake have also been retained.

We’re first served Sweet Corn Sundal. Staying true to its name, the salad has the tadka of sundal — coconut, curry leaves and mustard seeds, which retains the South Indian flavour, while the sweet corn with grated carrot and spinach give it a unique twist. We follow that up with another fusion dish inspired by Tamil Nadu — Four Cheese Paniyaram. Although we’re slightly sceptical about the taste of this dish, two bites of the paniyaram, and we pick another one, this time with the roasted tomato chutney. It only gets better! The tomato chutney adds a tangy flavour that goes perfectly with the four cheese — parmesan, yellow cheddar, cream and feta.

When the Telangana Chicken Wings arrives, we’re intrigued to know what local spices have been used, considering Chicken Wings is already a spicy dish. We’re taken by surprise when we’re told that the chicken has been cooked in gongura pachadi.

By now, we realise that Chef Kuldeep knows his combinations well. We highly recommend the scrumptious Paneer Chettinad Tacos for vegetarians, while tandoor lovers can opt for Galouti Kebab Pate.

The oily Halloumi and Cream Cheese Pav with onion pieces stuffed in the pav is a letdown. The mains that come next, however, make up for it. The Farzified Pav Bhaji Bunny Chow is served in the form of a box with soft pav as the foundation and bhaji stuffing, topped with bhujia and onions. While the presentation will impress you, the hot and delicious bhaji will remind you of the Delhi streets.

The Asparagus and Bokchoy Biryani is strictly for those who don’t mind experimenting with the popular Hyderabadi dish. We take the chance to try it, and we’re not disappointed. The flavours of a regular biryani are few, the dum-cooked asparagus and exotic vegetables (lettuce and cherry tomatoes) is quite a favourite on the table.

Having served us hit desserts like Rasmalai Tres Leches and French Carrot Cake, this section is not able to compete with the previous winners. Though the Gulab Jamun 2.0 has dramatic preparation with the chef making the vanilla ice cream in front of us. It still tastes like a regular gulab jamun with a spoonful of rabdi. The other option is a huge glass of Kulfi Falooda — a meal in itself — with ice cream scoops, cherries, blueberry and rabdi again!

Price for two: Rs.1,500.