Hyderabad: Considered as the ‘man with a vision on a mission’ of modern day Indian hospitality, Zorawar Kalra, Founder & Managing Director of Massive Restaurants Pvt. Ltd. announced the launch of his much anticipated, genre-defining restaurant concept Farzi Café – Modern Indian Bistro, today at Jubilee Hills, Hyderabad. Strategically located in a prime location in Hyderabad this critically acclaimed, multi-award winning concept – Farzi Café promises an exceptional dining experience while redefining the culinary map of India.
Speaking at the launch, Zorawar Kalra, Founder & Managing Director, Massive Restaurants Pvt. Ltd. said, “The word “Farzi” can have many connotations, but at Farzi Café, it has just one, that of “creating an illusion” with its cuisine. It is a first-of-its-kind Indian bistro concept, extensively using elements of molecular gastronomy offering a gastronomic experience. Farzi Café is for all those who love Indian food with their global favourites and are exploring experiencing the next level of Indian cuisine.”
Farzi Café is best described as a fun- filled Indian café, where guests will experience the finest modern Indian food, prepared by using strong elements of Molecular Gastronomy, showcasing some iconic dishes of India as well as some of the popular dishes from around the world with an Indian touch. Infusing a generous dose of Hyderabadi flavors and influences, Farzi Café is the perfect blend of modern culinary techniques of molecular gastronomy and presentation styles offering a high energy dining experience.
“Whenever we choose to dine out, Indian cuisine always features at the bottom of the pyramid of our choice of cuisine, a trend which has always intrigued me. As an Indian and an avid lover of the robustness Indian food offers, we (my father, Mr. Jiggs Kalra & I) take immense pride in our cuisine. We believe that it is on us as Indians to make the effort to elevate Indian food, reintroduce it to the world in its modern avatar, retaining its authenticity. With this intent in mind, we wanted to make Indian food “cool” again for diners of all ages and thus the origin of the Farzi Café – Modern Indian Bistro concept,” Zorawar added.
The menu that is made with the continuing strive to treat the palates is a take on global comfort food using fresh and robust ingredients and fusing them with Indian cooking styles & flavors. It is a high energy space offering a casual dining ambiance, where the guest can enjoy a tapas style menu, showcasing some fusion dishes from around the world along with an array of molecular cocktails and liquor options to choose from
The menu is a seasonal spread and it is revamped with the intent to offer dishes prepared using the freshest of ingredients, sourced locally from the regions. The menu is also going to use imported high-quality gourmet ingredients such as Imported Pork, Imported Spare Ribs, Imported Lamb, Imported Tenderloin, Imported Salmon and much more. The dining experience and hospitality offered will be true to the philosophy of the company and showcased through the restrained elegance and refinement of the chick interiors and naturally lit spaces.
Continuing the endeavor to serve dishes that are a unique mix of ingredients to create the perfect illusion of the cuisine. Guests may choose from the variety of Soups & Salads – Cream Corn Chowder, Bhutta Fritters, Wild Greens or Paya Shorba, Chilli Garlic Rusk and from the vegetarian starters they can select Ratatouille Gujia, Imli Sweet Chilli or Mushroom Falafel Donner, Charred Pimentos Coulis. For some non-vegetarian starters, there are Mutton Masala Lukhmi, Sweet Ginger and Mint Chutney or Guntur Chilli Chicken giving a glimpse of authentic Hyderabadi cuisine followed by an innovative Tapas section that boasts of delicacies like the Baby Lamb Tikka Kebab, Garlic Toum or Grilled Chermoula Prawns, Roasted Tomato Chutney and much more. The main course in non-vegetarian includes Mutton Irachi Pepper Fry, Malabari Parantha and slow cooked Baby Lamb Shanks, Desi Ghee Nehari, Golden Onion and vegetarians can choose from Matka Cholle, Lucchi Puff or Farzified Missal Pav and Parle G Cheese Cake, Rasmalai Tres Leches, Bailey’s Lollipop in desserts, the menu showcases the cuisine’s strength and robustness, while being bold at the same time.