Whenever one talks about Farzi Café, the first thing that comes to the mind is why the name “Farzi”, since “Farzi” has so many connotations, most common of them all are illusion or Copy, but visit Farzi Café and you will realize that the place is nowhere close to being fake, but can be perfectly described for, “creating an illusion” with its cuisine, known for giving a complete gourmet experience.
Farzi café located at Kamala Mills, Lower Parel is just 1 km away from the Lower Parel station and very easy to locate. The Café has a few steps before the entrance; on proceeding further there is an attendant desk to direct you towards the right table. Further ahead is the Bar, where bartenders use some modern alchemy techniques and create gastronomic wonders for the eyes as well as for the soul.
The ambience is snug, chic and perfect for a relaxed eating experience. It has wooden finishing with a lot of mirror/reflectors. From their table top to washrooms, everything has a reflection.
We didn’t even settle on our tables and the steward was all ready to welcome us with Mishti doi shots their version of molecular sweet. It was sweet and sour with a hint of strawberry sooth.
After going on a clicking spree, I settled with my mocktails that got me Farzified. The mocktails form a part of Farzi Shoonya section, Shoonya means zero and this section mean it has zero alcohol.
The first mocktail I tried was Strawberry Lemonade, they have added strawberry to lemonade to balance the sweetness and topped it with soda to make it refreshing. It was sweet, and a little tangier.
Grenny Mint Royal, the other in-line, the base was minty, with cream on top. If like me, you’re not a fan of this combination, just skip ordering it.
While, all my mates were busy trying the various cocktails available, they praised the ones mentioned. Farzi Apple Foamintini; This one literally has foams spreading out when you receive the drink, on picking the glass up, all the foam evaporates. The sight of the drink was amazing to watch.
Kolavari Bunta and AamPapad Bunta; these bottles resembles the Goti Soda I used to have as a kid, the only difference is that this has Rum incorporated. The cocktails are a perfect example of molecular gastronomy to absorb the visitor into the ultimate gastronomic illusion.
Most of the Tapas and the food served at Farzi has quite a fancy name and plating, which makes it quite Insta-worthy 😉 The sumptuous dishes that we tried and tasted:
Upma And Curried Mozzarella Bites, Puly Ingi; They have given a twist to the traditional Upma. The bites are filled with upma and Mozzarella cheese and served with Puly Ingi sauce, which is a mix of sweet and spicy, the dish was a rick in oil for my palate.
Besant Nagar Chilli Fritters, Puly Ingi; the name says it all, why Besant Nagar, simply because the chilies are sourced from there and are stuffed with mozzarella cheese. Served with Banana chips and Puly Ingi Sauce, which is sweet and spicy.
Dak Bunglow Chicken; In former days, there was a train in west Bengal known as Dak Bunglow, there were spices produced in the train itself and distributed around. The chicken at Farzi use the same spices thus, the name Dak Bunglow Chicken. The dip served with the dish has imported mayonnaise with a garlic tadka. Every dish is modernized at some way or the way and this is surely a must to try!
Keema Ghotala Hot Dog; The regular Kheema Ghotala dish has been given a twist, it’s not served with any paratha or pav but instead fusion with hot dog bun. For garnish they have added Mint salsa and mayonnaise
Black Pepper And Golden Garlic Prawns; The Prawns are cooked to perfect, served with two kinds of plating. The prawns are tossed in soya sauce and topped with foam having Coriander and bok choy taste.
For main course, Wok Tossed Vegetables, Peanut Tamarind Salan, Dhania Kulcha; The presentation is amazing, Indian Vegetables are chopped and cooked with Peanut Tamarind gravy, again a fusion of Indian and western flavors. It’s served with Roti Jala (made up of besan) on top, eaten with Dhania Khulcha.
Shawarma Biryani; The Shawarma live counter has been replicated as the plating, instead of chicken, it’s made up of lamb, the biryani has rich flavor and aroma and served with a Raita just like a biryani. My personal favorite main course, definitely try this when at Farzi.
Sweetness in food has been equally important just like having sweetness in life. To add some sugary delight, we tried these desserts.
Ghevar Malai Tart, Saffron Aire; Farzi has given a twist to the traditional Rajasthani dish by adding the Saffron Aire (instead of using Saffron sauce they used foam). Ghevar is made up of Maida, ghee and has a milk based tart, which is dense, on top of it they have Rabdi with silver covering. The dish is served with some fruits on the side; such as Dragon fruit, California grapes, apple and blue berry.
Farzi Sundae; If you’re a Kulfi lover then this is a must. The base is made up of Brownie, and then you can taste Blueberry Kulfi, Carrot Kulfi and Cinnamon Kulfi without any addition of ice cream, it also has Chocolate waffles and gems. Overall, it’s a dessert delight and should be tried for sure.
For a great sensory experience Farzi is the place to be, the ambience imparts a great energy that can keep you going on. The generous dose of Indian flavors infused in each of the dish creates the ultimate gastronomic illusion. This place is happening at any hour of the day and has something for everyone.