A Farzi Twist


Farzi Café, UB City, Bengaluru launched a renewed dining experience with its new menu at an intimate soiree recently. Drawing inspiration from global cuisines, the novel additions showcases innovations in Indian food, using modernist elements such as molecular gastronomy and its signature ‘Farzi’ touch, for an indulgent and sensory gastronomic experience.

Deena, Husna, Rekha and Rubi

Zorawar Kalra, founder and managing director, Massive Restaurants Pvt. Ltd. who is known to innovate and experiment has retained its culinary philosophy, uses modernist culinary techniques and scientific methodologies, to showcase a range of dishes with local flavours and influences such as dhokla and farsaan salad, tadka chilli, crisp nuts, dal moth ‘matka chat’, fresh pomegranate, kothimbir vadi papaya salad, tadka  mayo, gun powder dust, mushroom khurchan kulcha, tempered pindi channa and butter hot dog to name a few.

The menu also has Shawarma biryani, Charred artichokes and cherry tomato, bisi bele baath, ‘Iyengar bakery’ style toasties, chicken sukkha, scallion-coriander chutney, among others accompanying regional additions. Showcasing culinary innovation with desserts, the new menu offers the delights of Chocolate dome – Horlicks ice cream, cashewnut mawa, Farzi Sundae – pistachio, blueberry, brownie, textures of Indian desserts, among others, to end your dining experience on a sweet note and delight guests with a unique, genre defining, Indian bistronomie dining experience.



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