One place that never seizes to amaze me is Farzi Cafe, each and every time they whip up something crazy yet mind boggling. Every dish created in their kitchen is well thought about, researched and they never loose the original feel to the dish.
I personally feel connected to the creations as they take me to my childhood memories. Especially this time, the Aam Panna straw chuski brushed up my school memory of how as a kid I use to love to get my hands on them to cool myself in the scorching heat.
Me and fellow food explores were invited to Farzi Cafe in Bangalore to have the first glance of the new menu of the season.
Chef Surya Kumar, Chef Sombir Chaudary and their team did a fabulous job like always. Proper attention to the minute details makes all the difference and that’s what Farzi is all about.
Started with the Amuse bouche, Beetroot golgappas with sweet and tangy curd.
Now time to sip Artisanal Garlic Soup, with Garlic Rusk with Basil gel. The whole presentation and taste was applaud worthy.
Then came the Assorted Poppadoms with four different kinds of dips, achari mayo being my favourite.
Nibbling on the crackers I moved on to the Chilli Cheese Kulchas with burnt garlic cream. The melting cheesey delight took me to the streets of Amritsar where I tried the cheese Kulchas, but here they were tiny and the more robust with the cheese.
People who love Paniyarams like me would definitely love the Scotch Eggs version. Cute little quail egg yolks were giving such beautiful dimension to this dish.
Their take to the Mutthu Anna’s favourite Mutton Sukkha with coconut flakes was commendable. You gotta know the story behind the dish to completely understand why it’s the favourite of Mr. Mutthu. Without ruining the surprise for you, moving on to the next dish I tried.
A new and cheesy take to one of ours favourite street food, BurrataTokri Chaat with Dhokla Spong. Retaining the chatpata flavours of the chat with the creaminess of burrata cheese is definitely worth trying.
Like Chicken Wings?? Try the Farzi version, you will love it. Salt and Pepper Chicken Wings with Blue cheese Raita. Simple, soft chicken with the blue cheese Raita is a great dish to accompany their craft beers.
What do you think of the desi version of tacos. Try the Farmer’s land Desi Tacos, filled with chunky chholes and Mexican flavours is going to be the favourite for the veggie lovers.
After trying all these dishes, it was time to gobble the mains. But before that I wanna mention the palate cleanser they offered. I talked about it earlier in this blog too. The Aam Panna straw chuski, the tangy and sorbet in a straw. We all started sipping on to it like kids.
I tried one vegetarian and one non vegetarian dish. The Gongura Chicken Curry with Dhaniya Kulcha was complete surprise to me. I’ve had Gongura before in Andhra chilli chicken but this dish was completely different. The fibrous and protein filled dish imparted regional flavours.
Ratatouille Pav Bhaji was served with Masala Focaccia and Masala Butter, amazing dish. It’s a must try, soft buns with spicy bhaji is what you need in the Chilli weather to feel better.
Having all these dishes, there was hardly any space left but when you are here, you cannot miss the desserts, specially if you are a dessert person.
The new additions to their menu are the De-Constructed Lemon Tart, an upside-down tart filled with lemony delight, and the Upside down Sesame & Jaggery Ice cream with Almond Chikki Crumble, this one being my favourite. Oh my!! Just loved this dessert, from presentation to the taste, everything was exquisite about this dessert. Kudos to the chef for coming up with this one.
Ended with a mouth freshner flavoured cotton candy floss. You just cannot miss this one.
I had a complete fabulous experience here. I would request the patrons to give the dishes a try as I bet that it’s worth every penny.
Congratulations to the whole team for the great effort. Will definitely join again for trying my favourites from the above.
Foodie Tip: couple your food with the amazing mocktails, cocktails and Craft beers. They go very nicely with the food.
I personally feel connected to the creations as they take me to my childhood memories. Especially this time, the Aam Panna straw chuski brushed up my school memory of how as a kid I use to love to get my hands on them to cool myself in the scorching heat.
Me and fellow food explores were invited to Farzi Cafe in Bangalore to have the first glance of the new menu of the season.
Chef Surya Kumar, Chef Sombir Chaudary and their team did a fabulous job like always. Proper attention to the minute details makes all the difference and that’s what Farzi is all about.
Started with the Amuse bouche, Beetroot golgappas with sweet and tangy curd.
Now time to sip Artisanal Garlic Soup, with Garlic Rusk with Basil gel. The whole presentation and taste was applaud worthy.
Then came the Assorted Poppadoms with four different kinds of dips, achari mayo being my favourite.
Nibbling on the crackers I moved on to the Chilli Cheese Kulchas with burnt garlic cream. The melting cheesey delight took me to the streets of Amritsar where I tried the cheese Kulchas, but here they were tiny and the more robust with the cheese.
People who love Paniyarams like me would definitely love the Scotch Eggs version. Cute little quail egg yolks were giving such beautiful dimension to this dish.
Their take to the Mutthu Anna’s favourite Mutton Sukkha with coconut flakes was commendable. You gotta know the story behind the dish to completely understand why it’s the favourite of Mr. Mutthu. Without ruining the surprise for you, moving on to the next dish I tried.
A new and cheesy take to one of ours favourite street food, BurrataTokri Chaat with Dhokla Spong. Retaining the chatpata flavours of the chat with the creaminess of burrata cheese is definitely worth trying.
Like Chicken Wings?? Try the Farzi version, you will love it. Salt and Pepper Chicken Wings with Blue cheese Raita. Simple, soft chicken with the blue cheese Raita is a great dish to accompany their craft beers.
What do you think of the desi version of tacos. Try the Farmer’s land Desi Tacos, filled with chunky chholes and Mexican flavours is going to be the favourite for the veggie lovers.
After trying all these dishes, it was time to gobble the mains. But before that I wanna mention the palate cleanser they offered. I talked about it earlier in this blog too. The Aam Panna straw chuski, the tangy and sorbet in a straw. We all started sipping on to it like kids.
I tried one vegetarian and one non vegetarian dish. The Gongura Chicken Curry with Dhaniya Kulcha was complete surprise to me. I’ve had Gongura before in Andhra chilli chicken but this dish was completely different. The fibrous and protein filled dish imparted regional flavours.
Ratatouille Pav Bhaji was served with Masala Focaccia and Masala Butter, amazing dish. It’s a must try, soft buns with spicy bhaji is what you need in the Chilli weather to feel better.
Having all these dishes, there was hardly any space left but when you are here, you cannot miss the desserts, specially if you are a dessert person.
The new additions to their menu are the De-Constructed Lemon Tart, an upside-down tart filled with lemony delight, and the Upside down Sesame & Jaggery Ice cream with Almond Chikki Crumble, this one being my favourite. Oh my!! Just loved this dessert, from presentation to the taste, everything was exquisite about this dessert. Kudos to the chef for coming up with this one.
Ended with a mouth freshner flavoured cotton candy floss. You just cannot miss this one.
I had a complete fabulous experience here. I would request the patrons to give the dishes a try as I bet that it’s worth every penny.
Congratulations to the whole team for the great effort. Will definitely join again for trying my favourites from the above.
Foodie Tip: couple your food with the amazing mocktails, cocktails and Craft beers. They go very nicely with the food.
