I had heard great things about Farzi Cafe in Delhi, especially from my Delhi friends. When Farzi Cafe opened in Dubai, it created quite a frenzy on social media. As I was just planning to visit them, I get an invitation by the restaurant management to dine at Farzi. So I reach there one early afternoon to see what the Farzi frenzy was about.
Located at the Citywalk(phase 2), Farzi Cafe is a modern Indian restaurant/cafe that incorporates cutting edge and progressive cooking techniques, such as molecular gastronomy. They are known for their culinary presentation. You can expect global food with an unique innovative Indian twist.
Farzi Cafe is a mid-sized restaurant, with indoor and outdoor dining area. The interiors are classy, contemporary and chic. I fell in love with the whimsical decor of Farzi- upside down plants over a high ceiling, wall paneled dim lighting, gold painted flower pots and modern furniture. The whole setting is tastefully done. The only downside is that, the place is not spacious and I found it quite cramped.
My dining partner this time was my friend Jo. After being seated we were immediately served an amuse bouche- spherical Yogurt and Berry Compote shots presented over liquid nitrogen cloud. Thus began our culinary journey at Farzi with lot of theatrical flair.
We tried 3 of their mocktails and I must say we were pretty impressed.
Here’s the list of dishes we sampled:
Tandoori Wild Mushrooms had tandoori wild mushrooms with walnuts, garlic crumbs and truffle haze. It was crunchy and different. My friend didn’t enjoy this as she doesn’t like mushrooms. I love mushrooms and I liked this dish.
Pan tossed summer vegetable Khao suey is a Burmese vegetable curry made with coconut milk and spices. It usually comes with an elaborate garnishing. At Farzi Cafe, we were served this curry with rice. This curry was too bland for our taste buds. I wish it tasted as good as it looked.
Ras Malai Tres Leches was excellent. Ras Malai was layered with gajar ka halwa and served with condensed milk. It was garnished with rose petals. This incredible dessert was rich, creamy and not too sweet.
Risotto Phirni Oxide was made at our table using liquid nitrogen. It was a mix of classic Indian dessert Phirni cooked in Italian risotto rice with saffron milk, mawa crumble, nuts, frozen sugar and rose petals.
Overall, we had a good dining experience. The portion size is decent and the pricing is reasonable. Great to have an option for molecular gastronomy in Dubai, that will not burn a hole in our pockets.