Farzi is a modern indian cuisine cafe located inside Radisson Hotel, Jaipur.
Farzi Cafe maybe fairly new for Jaipur but it has been there for a while in Delhi and Mumbai.
The cafe focuses in giving global delicacies an indian touch and present Indian classic in a modern avatar.
The dishes in the menu also make you remember your childhood as it incorporates ingredients that one has grown up eating.
There is a dominant use of molecular gastronomy and presentation is given due importance.
So here is what I had –
APPLE FOAMINTINI –
Vodka based cocktail made with green apple, mint foam, elder flower.
CHAI PANI –
Triple sec and kahlua liqueur based cocktail made with argyle tea and apple juice.
FARZI IDEA –
Vodka based cocktail made with pineapple juice, coconut syrup and angostura bitters.
CHUSKI MARGARITA –
Tequila based cocktail made with raw mango pulp, served with crushed ice chuski.
All the cocktails were fantastic, molecular gastronomy at it’s best, I highly recommend their apple foamintini as the brilliant mint flavoured cremy foam blew me away !
FISH N CHIPS –
Crumb fried river sol fish fillet, served with desi ghee infused mayo dip. Garnished with chaat masala.
The fish fillet was nice n crispy, turmeric was used to colour the dip and make it look like a hollandaise sauce. Nice !
KERALA CALAMARI RINGS –
Batter fried kerela rings tossed with raw mango chutney, garnished with sesame seeds.
Very different and something new, the bitterness of kerala was beautifully neutralized with sweet and tangy raw mango glaze !
LAHORI CHICKEN –
Chicken Tikka drizelled with fresh cream and chaat masala sauce.
The chicken was juicy, cream sauce added richness, tasted delicious.
FOUR CHEESE AND GARLIC –
Thin crust pizza topped with mozzarella, cheddar, parmesan and amul cheese.
Absolutely thin and crispy, the amul cheese added a bit of saltiness and a nostalgic feeling !
PANEER TIKKA WITH SAN MORZANO MAKHANI –
Paneer tikka stuffed with cashew nuts, drizzled with san morzano tomato makhani sauce, garnished with buffalo mozzarella and served with laccha paratha.
San morzano tomatoes are italian tomatoes that are less acidic and have a naturally sweet flavour. Making a makhani sauce with it gave the creamy gravy a hint of sweetness. Tasted delicious with accompanied laccha paratha.
PARLE G CHEESECAKE –
Parle g biscuit sandwich filled with philadelphia cream cheese, served on a bed of rabdi, garnished with gems and pistachios.
The twist of using parle g biscuits instead of a crushed cookie base worked well, the bed of thick rabdi further made it more appetizing.
Overall, I had a great time !
Farzi Cafe lives up to the expectation wherever you visit. The food and service is impeccable. One who loves to experiment and try something new in Indian cuisine should definitely try it out !
Go try indulge indulge !