Openings

Eat this: Farzi Cafe

This quirky café chain looks to bring Indian cuisine back to the forefront of modern cooking through a mad mix of the traditional and experimental.

26 September 2018
chainsfusionindianmenurestaurants
  • The Gist: Indian fare designed to create the ‘ultimate gastronomical illusion’
  • The Chef: Saurabh Udinia
  • Location: 8 Haymarket, London SW1Y 4HT
  • Food in 5 words: Indian fusion food with theatre
  • See more: www.farzicafe.com

How did we get here?

Over the last six years, Farzi Café has become a name synonymous with progressive Indian cooking across South Asia and the Middle East, with the first European outpost to open in November nearby London’s Piccadilly Circus.

Owned by Massive Restaurants group – who claim the café has “redefined India’s dining scene” –Farzi Café is to enter into eight different countries by the end of 2018 after an investment push raised some £24m, adding to the existing nine spots in India and one in Dubai.

Founded in 2012 by food columnist and consultant Jiggs Kalra and his son, MasterChef India judge Zorawar Kalra, Farzi Café focuses on the modern interpretation of Indian cuisine through a number of different techniques, including molecular gastronomy and fusion with a number of global cuisines. It will look to occupy a similar space as pre-existing and successful modern Indian spots such as Benares and Gymkhana in the English capital.

“London is the final frontier when it comes to dining. It has some of the world’s best restaurants and I have always had a desire to open one of our Indian restaurants there,” Kalra told American publication, CNT.

“Through the platform that London provides, we expect to put Indian food on the global stage by showcasing its sophistication and incredible culinary philosophy. This has always been the goal with Farzi Cafe and Masala Library and with this location, our journey begins anew.”

The concept is described as a “quirky, chic, modern Indian cafe” in which “culinary art meets the alchemy of modern presentations and cooking techniques, like molecular gastronomy, to absorb the guest into the ultimate gastronomic illusion.”

While the majority of chef Saurabh Udinia’s bistro-style menu remains shrouded in mystery, enough has been revealed to indicate Farzi Café are serious about their revolution.

What’s different about it?

The whole point of Farzi Café is that it aims to provide a viewpoint into Indian cuisine much unlike the majority of restaurants.

“A gourmet experience amalgamating traditional global cuisine, with Indian influences, contemporary presentations, culinary styles and ambiance”, as it boldly states on the Massive Restaurants website. Farzi Café is also looking to be affordable within the category, with their plans for expansion very much a universal affair.

Dishes will include a Dal Chawal Arancini, which are Sicilian arancini balls made with daal and chawal (rice), served with aachar (pickle), papadum and chutney and a Pav Bhaji Fondu, which is a traditional fried vegetable curry that originated in the Maharashtra region in West India in the 1800s.

You’ve got to try…

The deconstructed shepherd’s pie, made with Tawa Aloo (garlic potatoes) and seared wagyu beef.

Sparkie also likes…

Raj Kachori –mini shells with sweet and sour pumpkin topped with chutney foam and a crisp okra salad – and Tandoori wild mushrooms, truffle and walnut dust.

And the masala scotch eggs.

Go if…

You want a taste of Indian fusion food.

Want to see more?

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