I have been to Farzi plenty of times and everytime I feel it’s a thankless job for the staff. I go away with the feeling that the visual drama is more than the actual taste but something about the place always pulls me back making me a hypocrite and a complete idiot in my own eyes
What I have now come to appreciate is the amount of effort the team takes in experimenting and coming up with something new each and every time, whether it is new batches of beer or just completely introducing a new menu that takes your breath away. I now have friends there from the chef to the brewer who toil away in trying to get the satisfaction and oohs and aahs from the customers. I am a very very blunt person and if something is not good, I do not care whether it’s a friend or foe but I let it loose.
The new menu that’s come up now has more hits and a few misses but a satisfying one all the same.
There are 4 brews on tap - Hefe, IPA, Rauch(Christmas Ale) and the Saison.Among these the Saison was my pick with the IPA close behind. The rauch was a little weird with a smell and taste of ripe jackfruit which definitely shouldn’t be the case. I am not a hefe person. Farzi is one of my favourite places for Whiskey sour and they make it as good as it can get. Brilliant stuff.
The amuse bouche with chilled quenelles of mango and liquid nitrogen giving a visual treat.Artisanal Tomato Soup - Loved the presentation of the garlic rusk on top and the drama of pouring the soup into the bowl. Great flavors and a perfect start(for vegetarians :-) )
The non veg version had an exquisite chicken soup thickened with almond to be mixed with chicken croquette and a lemon and green chilli emulsification. A must try.
Tapas Chicken Wings with Blue Cheese Raita -The chicken was marinated with Thalassery masala and had a burst of flavor. A lovely hit of green chillies to keep the taste buds salivating.
Paniyaram Scotch Eggs - Another fun dish which had quail sunny side up on a paniyaram(or paddu).I could eat these all day but the heat from the eggs will probably kill me(the heat from a quail egg is supposed to be thrice a regular egg)
Mutthu Anna Favourite Mutton Sukka - Exquisitely done mutton chunks made in the typical chettinad way. Skilful use of spices with nothing too overpowering. A top class dish. Get your red meat fix right here
Desi Tacos - Made with Jowar flour and inspired from a farmers diet, this was as earthy as it could get. The tacos were crisp and the filling had a good flavor.Burrata Tokri Chaat - A take on the traditional tokri chat, this was fun. Chilli Cheese Kulcha - A cheesy bite in every way possibleAlso had assorted poppadoms with dips.Always a welcome addition to any meal.Well those were the starters alone MainsIn House Fries Ratatouille Pav Bhaji(served with Bowl Maska Focaccia, Onion, Masala Butter) - The pav was beautifully soft to eat and the ratatouille very cheesy with strands coming from every scoop of the spoon.Desi Veg Sizzler Mushroom And Cheese Sizzler(served with Herb Rice, Grill Tomato) - A tad too bland for my taste but the cheese helps you tide over :DDesi Chicken Kalimiri Sizzler - I already had my fill of chicken so just had a few bites. Not badGongura chicken - Decent. Though the gongura leaves could have been sourced from Andhra considering their stress on premium ingredients.DessertDeconstructed Lemon Tart - A painting on a plate literally. Beautiful presentation. Not a sweet person but this did hit a sweet spot :DUpside Down Black Sesame & Jaggery Ice Cream, Almond Chikki Crumb - I loved this one. The Sesame and jaggery icecream was not too sweet and the presentation with an upside down waffle cone was quirky enough to get through. I love doing opposites.Apart from this the candy floss with pan flavor served on a lemon plant was interesting as well as a lollypop kind of tamarind toffee. Reminded me of those soft imli candiesEnding with Farzi’s usual send off. Floss stuffed with mukwas or pan ingredients. All in all it was lovely to get #farzified with friends