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.
