Farzi Cafe’s new menu pays a modern tribute to Indian classics
With its new menu, Farzi Cafe continues to stay true to its origins, one derived from molecular gastronomy, and where presentation and theatricality are as important as the taste and quality of food. We visited on a weekday evening, all geared up for a fun and delicious meal and we were not disappointed.
Our dinner started with a serving of Watermelon and Bocconcini Salad, Kala Khatta Reduction. The fresh, sweet and creamy notes from the watermelon and cheese were comforting, and the addition of the reduction, rounded things off with a lovely sour aftertaste. Then, we sampled the Hass Avocado Chaat. Served in its shell, this dish features avocado blended with sweet yoghurt, pomegranate, tamarind chutney and topped with sev and a little bit of beetroot jelly. The sweet and sour yoghurt, pomegranate and chutney masked the natural flavour of the avocado, but we enjoyed the creamy texture paired with the crunchy sev. Mumbai Masala Aloo Sandwich brings the Mumbai street food to the heart of Bengaluru with the signature ‘Farzi’ touch. Here, the sandwich is circular and is made with crisply fried bread and a filling of spicy potato which is then rolled in green chutney and sev. The unique presentation was impressive as was the taste, which was authentic.
Quintessential South Indian flavours were presented with a twist in the Curry Leaf Pepper Prawns. The succulent prawns were marinated in a curry leaf and pepper marinade and served with crispy coconut flakes and curry leaf foam. Brimming with aromatic spices, the prawns vanished from our table pretty quickly. Flaky, crisp and perfectly seasoned, the Andhra Chilli Chicken Patti Samosas are golden parcels that are a must-try. Ideal to be paired with a drink, this was definitely moreish.
For mains, we opted for the Fish Pulimunchi with String Hoppers. The fluffy and light hoppers were served with a topping of fried fish and a side of sauce which was tangy, fiery and packed with flavour. This interpretation of the coastal staple transported us to the beachside eateries of Kerala and Mangalore.
Dessert was another theatrical affair where moist gulab jamuns were paired with rabri, which was frozen with liquid nitrogen at our table. The soft jamuns and the rabri, which turned into frozen crumbs, made for a great combination.
The fact that the food tastes as good as it looks works in favour of Farzi Cafe and this holds true even for their new menu.
Rs.1,600++ for two. At Vittal Mallya Road