CULINARY ILLUSION..... And we get #Farzified!!

‘For Example we will be doing a ‘Chilli Duck Samosa’, which is North Indian; the whole plate is Indian to me. The customer is comfortable because he recognises the Samosa, yet there is a wow factor. All this confidence will be reflected in the pricing too.’ That’s what my friend and the dynamic restaurateur Zorawar Kalra said to me with gleaming eyes when he first spoke of his baby ‘Farzi Café’.

So naturally when he invited us over for family dinner ( yeah hubby Chef Bakshish Dean and Zorawar are friends too)for a sneak peek just before the launch there was no way I could say No! We started with a tour of the Bistro …yes that’s the feel it gives on entry…a Modern Indian Bistro. The outdoor within the indoor replete with glass doors that open , the cast iron railing…you could be in a Bistro in Europe! We took seats at the bar where there was a better view of the cocktails being brewed and the fancy preparation, with the kitchen visible through a window. We started with a Smoked ‘GJK’ each which came in with all the drama and the Jasmine tea infused superbly with the Vodka.

Chef Himanshu used various equipment and science to give us a ‘wow’ feeling in taste and evoked our sixth sense. It was a scientific discipline involving the study of physical and chemical processes that occur in cooking. Mixologist Aman’s unique cocktails complement the Chef's food.What they have attempted to do is give its food and Beverages an element of both delicious and fun by introducing the Capital to Indian delicacies with a twist at unbelievable pricing. ‘Gurgaon is the best places to start a restaurant, but you have to be creative, and original, it is extremely competitive, and trust me there is enough diversity in Indian food. There are so many regions to explore yet in Indian cuisine and we are trying to push the boundaries’, says Zorawar as we get #Farzified. 

Their tasting menu offers some unusual dishes including ‘sarson ki gilawat, corn and cheese tostadas’. I especially loved the ‘Vegetable and coconut khao suey, steamed rice’ …mind blowing. The Service –efficient and professional, yet witty and engaging-is clearly some of the best you’ll find in Saadi Dilli.

And yes Zorawar Kalra has certainly created a place where even the youth of today can hang out at an Indian restaurant and still feel ‘Cool’ agrees my teenage daughter Akanksha who would probably never touch palak paneer at home or even look at a Raj Kachori at a chaat place, but gobbled up the whole portion when it was served to her! And each time she asked for the price of the dish ..her face lit up ! 

P.S- I don't want to talk much in detail about the dishes right now as the place is yet to launch...All I can say is Thumbs up Zorawar Kalra ...you are man with a vision on a mission and you will succeed for sure!! 

FARZI CAFÉ OPENS AT CYBERHUB, GURGAON ON THE 20^TH OF JULY DINNER ONWARDS