We had the following....
After the subtle Pumpkin and Thyme Soup, we tried Tomato Soup. Bit spicy, the soup was served with mozzarella salad and basil rusk. The rusk was super delicious and was paired well with the soup. The matar biscotti was mind-blowing!
Next was served – Tandoori Paneer Salad. The mexican beans were sandwiched between tandoori grilled paneer and served with corn nachos salsa. The tangy, sweet, sweet complimented the crunch of nachos and paneer.
Unlike other veg skewers which are dry, the Hara Bharaa Veg Skewers were soft, moist and cooked to perfection. Drizzled with wasabi dip, I found it bit odd to taste. The mint chutney could have been a better option.
Mushroom Falafel Donner were served next. Mashed mushrooms falafels were placed over the bed of open donner and topped with jalapenos, gherkins, radish, vinegar onions and charred pimento coulis. The falafels were too good but overall dish was bit bland.
Next was the very interesting and scrumptious dish from the menu – Nachos Oli Bhel. Crispy nachos were drizzled with Indian chutneys, four cheese sauces, olives, salsa and garnished with pomegranate. Overall, it was a fantastic concoction. All the flavours and textures were bang on. That's the farzi style fusion bhel. Must try!
Served in the fancy wooden box, Ratatouille Gujia were the Farzi version of Samosa. Spicy Ratatouille/mixed veggies and mozzarella were stuffed into gujia and deep fried to perfection. The tangy imli sweet chilli chutney went well with the spicy gujia. However, I would have liked to see more of the cheese.
Next on the table was the Achar Marinated Paneer Tikka. Paneer cubes were marinated in Achari paste and served with sambal mayo. Wish it had thick marination with more of pickle flavour. Paneer was fresh and soft though.
A very interesting dessert we tried was the Patishapta Mille Feuille. Visually it might not look that appealing but it was delicious and creatively prepared. The bengali dessert had nachni crisps and fresh coconut cream topped with edible flowers.
Overall, with some hits and some misses, Farzi Cafe can be tried for some innovative and creative dishes. They keep changing menu every six months, so it is always a fun experience.
- Chilli Roasted Pumpkin and Thyme Soup
- Tomato Soup, Pepper and Basil Rusk
- Tandoori Paneer Salad
- Hara Bharaa Veg Skewers
- Mushroom Falafel Donner
- Nachos Oli Bhel
- Ratatouille Gujia
- Achar Marinated Paneer Tikka
- Patishapta Mille Feuille
After the subtle Pumpkin and Thyme Soup, we tried Tomato Soup. Bit spicy, the soup was served with mozzarella salad and basil rusk. The rusk was super delicious and was paired well with the soup. The matar biscotti was mind-blowing!
Next was served – Tandoori Paneer Salad. The mexican beans were sandwiched between tandoori grilled paneer and served with corn nachos salsa. The tangy, sweet, sweet complimented the crunch of nachos and paneer.
Unlike other veg skewers which are dry, the Hara Bharaa Veg Skewers were soft, moist and cooked to perfection. Drizzled with wasabi dip, I found it bit odd to taste. The mint chutney could have been a better option.
Mushroom Falafel Donner were served next. Mashed mushrooms falafels were placed over the bed of open donner and topped with jalapenos, gherkins, radish, vinegar onions and charred pimento coulis. The falafels were too good but overall dish was bit bland.
Next was the very interesting and scrumptious dish from the menu – Nachos Oli Bhel. Crispy nachos were drizzled with Indian chutneys, four cheese sauces, olives, salsa and garnished with pomegranate. Overall, it was a fantastic concoction. All the flavours and textures were bang on. That's the farzi style fusion bhel. Must try!
Served in the fancy wooden box, Ratatouille Gujia were the Farzi version of Samosa. Spicy Ratatouille/mixed veggies and mozzarella were stuffed into gujia and deep fried to perfection. The tangy imli sweet chilli chutney went well with the spicy gujia. However, I would have liked to see more of the cheese.
Next on the table was the Achar Marinated Paneer Tikka. Paneer cubes were marinated in Achari paste and served with sambal mayo. Wish it had thick marination with more of pickle flavour. Paneer was fresh and soft though.
A very interesting dessert we tried was the Patishapta Mille Feuille. Visually it might not look that appealing but it was delicious and creatively prepared. The bengali dessert had nachni crisps and fresh coconut cream topped with edible flowers.
Overall, with some hits and some misses, Farzi Cafe can be tried for some innovative and creative dishes. They keep changing menu every six months, so it is always a fun experience.
Comments
Post a Comment