By FoodeMag dxb
In a delicious evening filled with many instagram-worthy-moments, FoodeMag dxb presented the launch of Farzi Cafe Dubai. A snapshot of the delicious evening of the launch with Mr Zorawar Kalra, the son of legendary Jiggs Kalra and the founder of highly acclaimed restaurants such as Masala Library, Pa-pa-ya and the recently launched high-octane Masala Bar in Mumbai, personally took our guests – all of them popular food influencers and instagrammers, through the Farzi menu, explaining the concept behind each dish. As Zorawar Kalra mentioned, ‘Avant-garde techniques have been used here not as a gimmick but to enhance the flavours and are interestingly fused into a menu that takes nuances from cuisines around the world’ and it was evident in each dish that went beyond just pretty presentation. The original Farzi Cafe in India is famous for their signature cocktails, so it’s interesting how they have adapted them to nonalcoholic versions here, which they have lovingly named Farzi-tales. Our team has been in and out, tasting in bits and pieces and going by our instinct of picking our projects, we reckon that this is going to be a popular casual family dining venue, specially at the current price pointers. Our top picks are Dal Chawal Arancini, Tempura Fried Prawns, Deconstructed Shepherd’s Pie, Devilled Quail Eggs on a bed of spiced Chicken Ragout and Zaatar Spheres, and last but not the least the smoking Mishti Doi as amuse bouches and the Rasmalai Tres Leches!
FoodeMag Exclusive Preview
Farzi Cafe officially opens to the public on 30 March, 2016 but before it does that, FoodeMag dxb is hosting a second round of get together – this time by daylight.
We will be back for a propah sit down meal for a propah review, but all we can say right now is that we are quite satiated with what we have tasted until now and also going by our guests’ reactions!
Smoking Mishti Doi as amuse bouche
Deconstructed Shepherd’s Pie
Devilled Quail Eggs on a bed of spiced Chicken Ragout and Zaatar Spheres
Raj Kachori
The Irish Haze
