Farzi Cafe's New Menu Offers Nostalgia In A Spoon

Farzi Cafe's New Menu Offers Nostalgia In A Spoon

Farzi Cafe introduces an all-new menu that brings together their best offerings

Anshika Nagar
April 04 , 2019
03 Min Read

Two dollops of white are put in front of us. They look like bubbles, a little wobbly with dry fruits shaved and sprinkled on top. We are encouraged to scoop it up, eat it in one go, and wait. It melts in our mouth. The next thing I know, I am in Kolkata, sitting on my grandfather’s porch, with a little handi in my hand filled with the most flavourful mishti doi. But this bubble bursts too quickly, and I'm left with an empty platter on which we were served the mishti dahi amuse bouche. Turns out, Farzi Cafe is good at dishing out said nostalgia with a quick, fun twist.

The food at their original DLF Cyberhub branch is fantastic,  but more than anything it is exciting. We are constantly seated on the edge, wondering what fusion will be presented next. I admit I am a bit late to this party, not having sampled the food here before. But when I hear that the cafe has put up a brand new menu, a homage to all its branches and the best of its food--I am ready to change for the better.

Ever had edamame in an aloo samosa? So when they bring out papads, samosas, chaat and eggs, I am on the lookout for the ‘twist’. The papad is served upright in a creamy, edamame soya paste. The chaat has plenty of avocados, served in a bowl fashioned out of it, topped with bhujiya and pomegranate. And the samosa is not your usual triangular pastry with potato filling,  but is shaped like a swiss roll, placed in a bed of chutneys.

The main course is a bit tamer; no Bombay sandwich dunked into chutney and bhujiya. The paneer tikka has a Thai flavour and the anda curry is ‘farzified’ by using quail eggs instead. But it is the dal chawal that takes the cake. Rolled into Italian arancini balls, the dish is as comforting as having a meal at home, just a lot more interesting.   

I honestly didn't think that we could eat more, but when a plate of balushahi presented in small, sticky, cylindrical rolls was put in front of me, I could hardly resist. If anything, it just awakened my dormant sweet tooth, preparing me for round two: the deconstructed lemon tart. Now, I have a few rules in life, one of them being: when life gives you lemons, put 'em in every possible dish (pasta, rice, vegetables and the works). While all lemon-flavoured desserts are a personal favourite, this one was something to come back for. A tangy and sweet filling, with a buttery yet flakey tart... what more could I want?

Our meal ended with another round of nostalgia: White candyfloss shaped like a gujiya. The candyfloss was quick to dissolve, but the taste of the delightful paan filling stayed till the very end.

Pocket Pinch: approx. 2,200 for two

Address: Ground Cyber Hub, 7-8, DLF Cyber City, Gurugram


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