Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Desserts - Chennai Banana Leaf

Tuesday Night Buffet AUD13.95

I love rice puddings! This one was flavoured with cardamoms. The red jalebi (I think) rings were a bit sweet, basically deep fried batter soaked in syrup. The yellow bits were crumbly and sweet.

---

We got lazy, and decided to eat out :)

Hot weather demands hot curries, and so we went to Chennai Banana Leaf. We like the variety of "breads" they have there, puttu, idli, dosai, parrota, chappati, uttapam etc!

It's only when we got there that we discovered the Tuesday Dinner All-You-Can-Eat Buffet, including dosai, idli and uttapam, chicken curry, 2 veg curries, plain and pulao rice, papadoms, sambar, rasam, chutney, raita, onion bhaji and desserts. Not bad at all! :)

Considering each bread and some curry gravy would have set you back AUD8 or so, AUD13.95 for a buffet is pretty good value.

Chennai Banana Leaf

252 Blackburn Rd Glen Waverley 3150

(03) 9886 5500

Review:

- Chennai Banana Leaf - Mietta's

Photos:

- Chicken soup and papadom

- Chicken, carrot and mixed veg curries, Dosai, Idli, Uttapam

- Pulao Rice, Sambar

- Condensed milk and dosai

- Desserts

- Decor

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

♥♥How to Cook Hilsha/ Ilish Polao Easily (ইলিশ পোলাও রেসিপি)♥♥

youtu.be/53Pc2GbYWhI

===================================================================================

01:01

The salt water fish Ilish is very popular among Bengalis. Ilish machh (ilish fish), which migrates upstream to breed is a delicacy; the varied salt content at different stages of the journey is of particular interest to the connoisseur, as is the river from which the fish comes—fish from the river Pôdda (Padma or Lower Ganges) in Bangladesh, for example, is traditionally considered the best.

✫✫How To Cook Hilsha fish in mustard gravy(মনভুলানো সর্ষে ইলিশ)✫

youtu.be/DGE2mpfvycA

01:40

Shorshe Ilish, a dish of smoked ilish with mustard-seed paste, has been an important part of both Bangladeshi and Bengali cuisine.

There are numerous ways of cooking fish, depending on the texture, size, fat content and the bones. It could be fried, cooked in roasted, a simple spicy tomato or ginger based gravy (jhol/jhul), or mustard based with green chillies (shorshe batar jhal), with posto, with seasonal vegetables, steamed, steamed inside of plantain or butternut squash leaves, cooked with doi (curd/yogurt), with sour sauce, with sweet sauce or the fish can be made to taste sweet on one side, and savoury on the other. Ilish is said be cooked in 108 distinct ways.#https://en.wikipedia.org/

♥♥The Best Prawn Mashroom Curry With Peper Ever You Cook♥♥

youtu.be/fyYViyNKC78

----------------------------------------

03:50

ilish pulao recipe siddika kabir ,

ilish polao recipe in bangla,

ilish macher biryani,

ilish biryani in kolkata,

keka ferdousi ranna,

keka ferdousi cooking recipe,

recipe of morog polao,

bangladeshi ilish polao,

recipe of sorse ilish,

Ilish Polao Recipe, Keka Ferdousi Recipe,mustard gravy,hilsha in mustard gravy,rupchanda fish recipe,rupchanda fish farming,rupchanda fish fry recipe,ইলিশ পোলাও রেসিপি,hilsha polao,পোলাও, ইলিশ,bengali fish curry recipe,

✦✦ঘরেই বানিয়ে ফেলুন সুস্বাদু মিষ্টি দই(Sweet Yogurt) ✦✦

youtu.be/BgJK8KOvnwo

****************************************

jorda recipe in bangla

zarda recipe in bangla

siddika kabir jorda recipe

jorda polao recipe

jorda ranna recipe

shahi jorda recipe

jorda ranna bangla

bangladeshi eid recipe 2014

recipe, cooking, Cook, Food, Kitchen, Recipes,

Bangladesh,vegetable polaw,shahi morog polao,biye barir roast

ღღঘরোয়া স্বাদে রূপচাঁদা মাছের ভিন্ন রূপ রেসিপি(Delicious Rupchanda Fish Curry )ღღ

youtu.be/S4kYAN04bng

--------------------------------------------------------------------------------

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Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Our annual Moharam house majlis was held today , recited by Maulana Abidi Saab , and the ladies were gathered at my house , and the gents at the house of Hadi and Tehseen Mukadam our dear friends ..All my three grand daughters decided to be with the ladies , and as there are many majlis around Bandra at the same time the attendance was adequate ,..

Maulana Abidi Sab talked at length on the Tragedy of Karbala , the decapitation of Imam Hussain by Shimr and the pain of Ahle Bayt and his sister Bibi Zainab who witnessed the tragedy .of the Grandson of the Holy Prophet Of Islam .. and Imam Hussain was murdered by a Muslim .. and it is a fact and my personal poetic thesis that Muslims love Killing Muslims ..

Karbala exists even today and the persecution of the Followers of Imam Ali and the Mourners of Imam Hussain continues everywhere in Arab states and in Pakistan Afghanistan and Iraq.. and the Minarets of Hate are silent ,,,the so called custodians power brokers of Islam prefer a divide and rule policy, and it is the factionalism that has even seeped in the soul of Shiasm.. we are divided among our own, one Shia faction bent on destroying the soul of Hussainiyat..and in Mumbai maligning individual Shias by Shia bigots has become the norm , finding faults and judging him without proof simply on hearsay....why are such Shias taking such officious stands against other Shias beats me completely ,,, why cant we be united in Ghame Hussain , instead of politicizing the meaning of Hussainiyat ... and it hurts me deeply .. so the Masaib of Maulana Abidi Sab was about our loss our collective pain , our mourning and the Tragedy of all times ..and when Death draws near , the Azadar is judged for his mourning his tears is the crux of the meaning of Ghame Hussain..

I was weeping like the rest and it is our tears without color bias , our tears whether we are poor rich affluent that become a stream of thought for the generation Next.. a bolder more wiser generation ,cyber savvy and thought provoking.. Azadari and Ghame Hussain keeps the Flame of Hope Humanity alive .

There was Matam e Hussain and Niyaz that wife had specially made at home , galauti ke kebab and roti and Yakhni Pulao..

A lot of my friends did not turn up, and a a few passed away into the next world .. we missed them dearly..

One of my sons shot the pictures this time .. I took the camera at the end ..and this is the first Moharam documentary I have shot of Mumbai Azadari at my house ..

I shot Ashura in Delhi at Kashmiri Gate and might shoot Chehlum in some other distant city.. where it is Ya Hussain Labaik Ya Hussain...

www.youtube.com/watch?v=6jhVqgSLq2o&feature=youtu.be

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Pulao Rice, Sambar - Chennai Banana Leaf

Tuesday Night Buffet AUD13.95

Just a little more carbs to finish up!

This was a bit like dahl baht! :P

---

We got lazy, and decided to eat out :)

Hot weather demands hot curries, and so we went to Chennai Banana Leaf. We like the variety of "breads" they have there, puttu, idli, dosai, parrota, chappati, uttapam etc!

It's only when we got there that we discovered the Tuesday Dinner All-You-Can-Eat Buffet, including dosai, idli and uttapam, chicken curry, 2 veg curries, plain and pulao rice, papadoms, sambar, rasam, chutney, raita, onion bhaji and desserts. Not bad at all! :)

Considering each bread and some curry gravy would have set you back AUD8 or so, AUD13.95 for a buffet is pretty good value.

Chennai Banana Leaf

252 Blackburn Rd Glen Waverley 3150

(03) 9886 5500

Review:

- Chennai Banana Leaf - Mietta's

Photos:

- Chicken soup and papadom

- Chicken, carrot and mixed veg curries, Dosai, Idli, Uttapam

- Pulao Rice, Sambar

- Condensed milk and dosai

- Desserts

- Decor

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Captured with Rolleinar-MC 55mm f1.4 wide open @f1.4 Rollei mount lens mounted on Canon DSLR Rebel XT/350D camera.

Was getting bored at home (was chilled cold outside). Captured few shots of lunch preparation.

Check the whole set

My wife, Seema, was preparing Pulao.

Pulao: (a.k.a. Pilaf, Pulav) Refried aromatic, spiced rice

Intentionally, all shots were captured wide open.

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Ghee Rice Recipe www.nancyscookery.com

Yellow/Basanti Pulao - Rice cooked with Saffron, Turmeric, Ghee, Cashew and Raisins. A mild sweet and fragrant pulao goes well with Mutton Curry and Doi Katla. Doi Katla is Katla fish cooked in Yogurt and onion paste. The entire servings are delicacies of west bengal.

Kerala brown rice, sprouted moong and cauliflower

Captured with Rolleinar-MC 55mm f1.4 wide open @f1.4 Rollei mount lens mounted on Canon DSLR Rebel XT/350D camera.

Was getting bored at home (was chilled cold outside). Captured few shots of lunch preparation.

Check the whole set

My wife, Seema, was preparing Pulao.

Pulao: (a.k.a. Pilaf, Pulav) Refried aromatic, spiced rice

Intentionally, all shots were captured wide open.

Captured with Rolleinar-MC 55mm f1.4 wide open @f1.4 Rollei mount lens mounted on Canon DSLR Rebel XT/350D camera.

Was getting bored at home (was chilled cold outside). Captured few shots of lunch preparation.

Check the whole set

My wife, Seema, was preparing Pulao.

Pulao: (a.k.a. Pilaf, Pulav) Refried aromatic, spiced rice

Intentionally, all shots were captured wide open.

Captured with Rolleinar-MC 55mm f1.4 wide open @f1.4 Rollei mount lens mounted on Canon DSLR Rebel XT/350D camera.

Was getting bored at home (was chilled cold outside). Captured few shots of lunch preparation.

Check the whole set

My wife, Seema, was preparing Pulao.

Pulao: (a.k.a. Pilaf, Pulav) Refried aromatic, spiced rice

Intentionally, all shots were captured wide open.

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Taken @ Pulao Ubin Island, Singapore, Nov. 11, 2011(black and white framing)via canon 400D, 17-85mm..

Captured with Rolleinar-MC 55mm f1.4 wide open @f1.4 Rollei mount lens mounted on Canon DSLR Rebel XT/350D camera.

Was getting bored at home (was chilled cold outside). Captured few shots of lunch preparation.

Check the whole set

My wife, Seema, was preparing Pulao.

Pulao: (a.k.a. Pilaf, Pulav) Refried aromatic, spiced rice

Intentionally, all shots were captured wide open.

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

Farzi is one restaurant I have wanted to be at the most but it, ironically, has taken me the longest. The reasons for this happening were plenty but I finally made it to Farzi last week and there was a sense of excitement and relief in equal measure.

The place is funky, chic and bohemian but I would not want to delve on it any more as it takes my focus away from what makes Farzi the best new restaurant in town - food and drinks.

Many people label the food here as molecular gastronomy but I think its akin to calling all Indian food "curry"; it strips away from the complexity of what's on your plate. Farzi is multi sensory cooking (as Blumenthal says); you don't just eat with your tongue but your eyes and other senses. Yes, there are elements of molecular gastronomy involved but (as my review ahead will tell) it is more a take on taking classic combinations or flavours and twisting them around.

Anyway, gyaan aside, our evening began with a mishti doi lollipop. Molecular gastronomy, spherification to be precise, was visible here. As soon as you bite into it though, you get that fabulous sweet and tart hit of mishti doi. Even though it was presented in such a fancy way, it tasted amazing and authentic.

Next came a drink called Apple Foamtini - a take on the classic apple martini, this had a light frothy apple flavoured foam and then a tart, cold hit of the great martini. Brilliant combination and a great drink this.

Next on the menu was a mini raj kachori with okra and chutney foam. Yeah, raj kachori with crisp okra and a chutney foam!! - mind blown. The kachori was stuffed with dahi, green chutney and the works but guess what, it was completely closed. After this piece of sorcery, when I tasted the kachori it was as good as any Delhi- 6 outlet. The chutney foam gave the "saunth kick" but it was way lighter. The crisp okra was great and I was told that the idea behind okra was that it goes well with yoghurt.

This, I believe, is the spirit of Farzi. The moment you bite into the food (or sip a drink) it feels familiar and utterly delectable. Also, every element has a reason to be there, not just to be fancy.

Next came a light, refreshing orange-vanilla drink called Farzi OK. Balanced, sweet and sour with a very light flavour of kaffir lime, this is what you will want to drink all evening.

Next came a portion of chilli pork ribs. Very well cooked ribs with a slathering of luscious chilli sauce. Wonderful.

I moved onto one of the many superstars on the menu (tapas menu), sarson ke gilawat with corn and cheese tostadas. Sarson ka saag becomes a FANTASTIC sarson gilawat kebab here. The makki di roti takes the form of corn (makki) popcorn. Corn and cheese tostadas provide warmth and there are even elements of safed makhan, sirka and pyaaz in this. You will fall in love.

The gastronomic adventure took me to my favourite dish amongst the pantheon of dishes - tenderloin pathar ke kabab with walnut and wasabi chutney. I'd say if you like meat, have this dish. If you do not like meat, have this dish. Dammit, if you are vegetarian - have this dish!!!! - it is that good.

In between we had a palette cleanser- rose water and coconut payasam foam with rose petal dust before the prawn tempura with nimbu chutney foam arrived. I have never had better prawn tempura in my life, period. I have to write a bigger review on this alone but lets leave that for now.

I had the braised lamb chops next along with cheeni ka paratha with duck liver maska. Cheeni ka paratha was farzified with a foie gras butter and all I could think of was why mom never served such delicious "cheeni ka parathas" when I was younger.

I had the chilli duck samosas, pulled pork bun and the galouti burger next. I am running out of space to write about how brilliant each dish was. The samosa was halwai khasta; the duck was flavourful and the sweet plum sauce brought the entire dish together.

Similarly, the pulled pork bun was So Goan yet so Farzi. There was flavour from the pork; the buns gave it airiness and the Goan puffed rice gave it crunch. *drool*

The gilawat burger came in a box and the soft and magnificent galouti was given a bit of bite by a layer of boti kebab. You have to admire the thought process.

The Mutton Irachi pepper fry came along with a malabari paratha and was sublime but the icing on the cake was the gucchi pulao risotto. Perfectly creamy risotto with morsels of expensive gucchi topped with a salty parmesan crisp. You have to taste it to understand how brilliantly flavours work together.

The CTM or chicken tikka masala came in a London telephone booth, what a cheeky idea. I will say that the "national dish" of Britain tasted way better at Farzi.

There are three special drinks I will recommend. The flaming Farzi tower was an event on its own – flambéed shots (Baileys, Sambucca, Vodka, Kahlua and Absinthe) caramelizes and forms a drink at the bottom. The red wine spaghetti shots were great too – acidic and sweet and it was a vision as well. Finally, there was the B-52 bomber that was basically B-52 shooters, spherified, so in effect you eat the shot!

Yes I had a tiny speck left in my stomach to try desserts and the best two came. The Parle G cheesecake is the most photographed Farzi dessert on the web and it tasted as good as it looked. My question before tasting it was if the Parle G would really work with a creamy cheesecake and voila, it does. It lends the dish crunch and saltiness - splendid.

The other dessert - rasmali tres leches was even better. First of all you need to admire it as it sits on your table - it’s that pretty. Then you start eating it to try and understand how brilliant the flavours are. The sponge is three layered filled with carrot cream bathing in "rasmalai" milk. If this dish does not Farzify you, I don’t know what will.

The evening ended with a final flourish - gujiya shaped, pan flavoured cotton candy!! The pan was dehydrated and it gave a delightful punch. You know how it tasted but it also brought a tinge of nostalgia with it. Farzi is all about that - senses, flavours and a little bit of magic.

Lastly, we do not just have to applaud Zorawar, Chef Saurabh and the entire team behind Farzi but give them a very loud, "Dilliwala" wolf whistle for bringing Farzi to us.

#Farzified forever.

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

www.shivangireviews.com

— with Mayank (Delhi Food Club), Zorawar Kalra

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