FARZI KYA HAI YE FARZI FARZI ???
“ is a phenomenon that can only be felt
and experienced !!! The experience is a fantasy which is beyond words ……..It’s
an emotional extravaganza which creates an aura of culinary delight around
creating a lot of curiosity and hype on the social media since last 2
months…….finally the wait is over…. With the opening up of the ‘FARZI CAFÉ” at
Cyber Hub, Gurgaon….on 20th July, 2014….
wanted to experience the creations of molecular gastronomy……in which
avant-garde cooking techniques and equipment are used to transform flavors and
presentations. This is also termed as “progressive cuisine”….in which many new
techniques like spherification, gelification, airs, foams, smoking and
molecular mixology are used. Molecular gastronomy always results in an
unforgettable and surprising experience because molecular cuisine is not simple
cooking...This highly original cuisine is a new cooking style where by talented
chefs explore innovative culinary options which embrace sensory and food
science and technology…..
not call this write up a “review” in any sense as a review is only possible
when a restaurant has completed a minimum of 2
months and all the processes are streamlined and things are already in
CAFÉ is brand new take on “Modernist Indian Cuisine” which is the need of the
hour….Indian Cuisine in real sense is one of the most vivacious and sought
after cuisines of the world….but where does it lag ? Hmmm… that is the real
issue!!! It lacks the “pomp and show” i.e the presentation and feel. We are
being served the same old dishes for so many years now.. that people mostly the
young crowd has taken a different route and switched to other cuisines in the
CAFÉ is a Bistro – A café in its true sense with inclination to fine dining….
K.I.S.S. (keep it short and simple)…Oh ! I am not changing the mood..am I….???
“ – Wow… What a word ? It means, Not original, non genuine, fake ......word from urdu, mostly used in Indian subcontinent.....
In real sense at ‘FARZI CAFÉ’ they mean “ Illusion” which has been created
by the well known restaurateur Zorawar Kalra son of celebrity food writer and chef Jiggs Kalra (I
am a fan of his cooking since my childhood) and his highly talented young chef
honoured when I was invited by them to the Bloggers Table for a tasting and
showcasing session by Mr. Kalra and Varun Duggal himself.
As I entered,
I was taken aback by the look and feel of the place…… very unique and eye
of Wood on the ceiling and the floor create such lovely feel …..the tables are
in teak wood… The chitter chatter sound of walking on the real wood plank floor
is amazing……They have one of the longest running bars in town (50 odd meters
long).. Liquor license is awaited …. the use of Faux grass on the walls brings
nature inside the walled interiors….. The classical yet modern outlook which
has gone into the making and designing of this place shows……The sculpted birds
and bird cages on the wall create a fresh feel….The encased windows that open up to bring the outside world feeling
inside the café..They have also designed an elevated stage for the live bands
and other fun filled activities…. It’s not a regular café…It’s a Café with deep
|Breathtaking Interiors of FARZI CAFE|
|Lovely Quotes in the Menu|
most important….aspect of this discussion…..
jiske liye itni Ram Kahani sunaayi abhi tak… . KYA?
!!! Aur Kya !!!
to Chef Himanshu before starting the tasting session…. And I was surprised by
the talent and the amount of zeal and enthusiasm this lad has…… ….”This project
has been on our mind since last 8 years and for last 8-9 months we are working
on it day and night..” Zorawar added
the very passionate Mr. Zorawar Kalra, did many rounds of food trials,
experimentations and innovations before
they could finalize the menu… and this process is ongoing...
started with the first illusionary marvel i.e. the Amour Bouch or we can call
it the Mishti Doi Spheres (made by reverse specification) sprinkled with the
panch poren mix and a drop of strawberry coulis , which bursts into your mouth
and fills it with fresh and sweet flavors ...This comes complementary for the
customers …It is a real good start to the eating journey…..
all love chatpati chaats…..keeping this in mind they have created a Mini Raj
Kachori the size of a big Gol Gappa (paani puri) with Crispy Okra Chaat ( yes
Bhindi ..ladyfinger as we all know ) and Sounth (red meethi chutney) Foam….yes
foam which was airy and frothy full of chatpata flavors…… I loved it…
item was a real shocker ….it was a plate full of Choorma or we call Panjeeri in
Punjabi ( powdery texture )… When I tasted it …It came out to be our very own Bhelpuri… but with a twist… It
is created by blending the ingredients with liquid nitrogen in a blender… Its
very very unique and is going to be a game changer….. I suggested them to keep
its crunch intact ( my view) …. They call it Bombay Bhel version 2.0……
|Vada Pav...Duck Samosa...Bombay Bhel Ver 2.0|
|Mini Raj Kachori|
Ultimate transformation of the Vada Pao ( Maharashtrian) into a Pao inside the
Vada.. Yes this is another example of “Farzification” wherein Pao is inside the
Vada ..made in a form of Aloo Bonda or a Ball…. Lovely I must say… perfectly
served with a very nice and refreshing drink called Farzi Ok…which is a
concoction of orange , peach and other refreshing flavors in jar type container
which is very in nowadays……
must have had Sarson ka Saag and Makki ki Roti (specially north Indians)… but
how many have had it in the form of a Galawti Kabab….. Yes… one more shocker the
Sarson ki Gilawat with mini corn filled rotis or tostadas and yes the most awesome
Chaach Spheres ( like mishti doi ones) …
So u get Sarson ka saag… makki ki roti and Chaach on one plate….. WOW ….I can
imagine the amount of thinking gone into all this ……
|Sarson ki Gilawat|
craving for the meat was starting to build up….when I was served with a dish in
a bamboo steamer but it was not steamed...it was fried and tossed in a sweet
chilly sauce….It was our very own Samosa filled with Duck meat and my goodness
..it was finger licking good and tasty…..
ever even imagined , Kashmiri cuisine fusing with American spare ribs (pork)..
Yes it has been done already at FARZI CAFÉ…. The Chilly Pork Ribs (imported) in
Kashmiri Rista Reduction … Falling of the bone meat and taste so heavenly
..cannot be described in words ( I am drooling , sincerely)
asked me at the start for any allergies to specific foods….and I told him that
I am allergic to prawns, squid etc…..
But I was shocked when my table was served the Kalamari which we usually
associate with squid….. I called upon the manager and told him my concern….. He
smiled and said, that I can go ahead and taste the dish with no worries at
all….. I smelled the “Farzification” in
that dish too… and tasted it…. My oh My…. It was so good… and the flavors were
coming so well…. You all will be shocked when you come to know about the
dish………………….. It was “Karela” Hahahahahaaaaaaa…Our very own Karela (bitter
gourd) transformed into Karela Kalamari ( tempura in mango chutney)…
crispy,sweet and sour and tangy…. STAR
of the Show….. Salute to the Chef and the Team…
I forget the Galauti Burger which was served in red suitcase like box…… The Bun
was very well made and the Galauti melt in the mouth with the roast tawa boti
in it… It was so soft that I had to eat it like I was having pav bhaji….all
opened up and desi style…..
|Galauti Burger Roast Tawa Boti|
I am a
passionate eater but I was overwhelmed with the number of dishes being served
that I had to only taste some of them and move on… or it would’nt have been
possible to savour so many…..
the main course , I was served with a lovely chilled Hajmola flavored Lollypop...
which was well presented in a book type
box and tasted yumm .. It is served so that we can digest and make space for
more to come…. Lolzzz…..
tikka masala and a crispy butter naan was served in a Telephone Booth prop
which signifies Britain specifically London coz it is treated as the national
dish of Britain and is also on the Queen’s menu too……. The taste of the gravy was
very unique and flavors were very different from the other places……It was very
you read it right Maggi was the next dish served…..STOP… It is called the “Posh
Maggi” our humble 2 minute noodle in brand new avatar…. Maggi cooked in Trufle
Oil….with many other surprises was a killer……..
bas yaar……. I know your mouth must be watering….. I am drooling too…. But now
its time for the Desserts….
|Chicken Tikka Masala and Posh Maggi|
served with the Nasik Orange and Kafir Lime Aire ( froth made from orange juice
and lime leaves ) served in scooped out whole oranges…. It vanishes in your
mouth leaving a sweet,fresh and subtle flavor of citrusy oranges and lime
leaves……Innovation at work..
not the least, this was amazing ----the PARLE-G Cheesecake …. Yes apna bachpan
yaad aa gaya kya? The Re. 1 pkt which we bought in early 80’s for dipping in
the milk or tea…..Nostalgia at its peak…
sandwiched between 2 Parle-G biscuits served on a bed of Rabri (milk custard) with Cadbury Gems adding
color to the plate…… WOW is the feeling …. It was awesome …the cheesecake was
very good and the Parle –G biscuit
complemented it so well like a marriage made in heaven…. And the flowing
custard was lovely…..
|Nasik Oranges and Kafir Lime Aire|
the meal , they serve you with a very popular version of the dried pan with a
new twist again… “Farzification” ke bina baat nahin banti yahaan par bhi..… This Pan is in the form of a Gujiya….. dehydrated
Pan filling inside a cotton candy shell (Gujiya Shaped)…..
all a very well crafted menu from Zorawar Kalra and his team especially Varun
Duggal ,who have worked day and night to nurture this dream and bring it to
reality. The very talented Chef Himanshu Saini has worked wonders with his
creations using technology and science without losing the very essence of our
Indian cuisine and taste……….
|Zorawar Kalra with me|
fun factor which is getting associated with the food ….It’s this form of
culinary show with classical dishes that will slowly take you into a food
fantasy , I must say in a true sense……… So sit back and relax…..Let the magic
of “FARZI” unfold………..
them all the best for a bright future and lots of success……………
Written By: Vickrham Vicky