Farzi Cafe - Lower Parel, Mumbai

Me navigator laughed when I showed him my four co-ordinates. He said that we need not go to all four as only one of these lied on the map we found. I had completely forgotten about the map in my late night puzzle solving. The co ordinates pointed to a popular island in the Northern seas. I rang me ship's bell to wake up the crew. The half sails were opened fully. 

We were to move at full speed towards our destination. It was obviously to get to the Blue compass faster although my Engineer suspected that I had my eyes on yet another tavern. Well, she wasn't wrong ha. I stood with a foot on my ship's bow and let the ocean breeze kiss my face. I had a strange feeling that someone was watching me.

Farzi Cafe is the newest offering of Zorawar Kalra's "Massive Restaurants" group. It is the same brand that is behind Masala Library and Papaya. Farzi Cafe can best be described as a mix of a club, a tapas bar and a bistro in a modern debonair setting. Like Papaya, the mind boggling decor is done by Pronit Nath of Urban studio. This goes even a step beyond Papaya.

I was here on the occasion of a party organized by EazyDiner. A pre-launch party is always fun and lets one sample the grub and grog before anyone else.

If it is your first time and if you have any scientific curiosity then like me you will end up staring at that wall for a few minutes. This wall is specifically made to aid 3D mapping which seems to change with the music. The ambiance is dynamic and different lighting creates different scenes and emotions. Combined with the loud music and molecular cocktails, its a world of creative chaos. Chaos can be good and desirable sometimes. Every moment in Farzi is unique which will never repeat again.

Farzi means fake in Hindi but its fine usage can also extend to illusions or mirages. Farzi cafe is named on that notion. The ambiance with its 3D mapping and the food prepared with molecular gastronomy creates rather tempting illusions that will make one's senses dance to the waves.

Farzi defines itself as a Modern Indian Bistro but its much more than that.

The service was professional for the most part though I did run into a server who made me wait ages before he got my drink.Why did I come to service before food? Its because each server had a unique and a stylish hairdo. One cannot help but notice this.

The food and cocktails were typical of Massive group's love for Molecular gastronomy. It fuses western dishes with Indian techniques or vice versa using molecular gastronomy. Its not simply adapting dishes to Indian palates but to completely re-invent them.

Farzi Apple Foamintini had an amazing presentation. Its made out of green apple syrup, martini ingredients, mint and a foam made out of whip cream. When served, the dry ice beneath the martini cup shouts out jets of vapor in all directions. The flavor is a mix of bitter, sweet and tangy with a vanilla like undertone. The drink is mildly potent and quite seductive to the tongue. To me, this was the best of Farzi's queerly named cocktails. In fact, this will be my drink every time I go to any Farzi installations in the future.

Captain : I love this drink even though it has no rum. Yum.

Nina : Nya Nya ? >:3 

Captain : Eh, why are you here? Where did the mates go? Don't tell me that they slithered away to other taverns.

Three Muskeetear was another delectable bitter sweet drink though the shaved ice sphere felt like a turn off to me. It made a great visual effect but deteriorated the drinking experience. This drink was made of Chili, orange and Hersheys chocolate syrup mixed in whiskey. The flavor felt sweet and subtly bitter. The drink was more potent than the foamintini. I loved the flavor but the sphere should either have been smaller or not have been there at all.

Captain : I wonder if there is a clue hidden inside the ice sphere. (Bites)

Captain : Ok not, Brain freeze.

Nina : Nyayayaya >:3

The Delhi Belly Pork tikka was pork belly marinated in Indian herbs and covered with a glaze made out of murabba (fruit preserve). The skin felt a little tough but beneath it was a succulent and one of the best pork bellies that I have ever had. It literally melts in the mouth. While the outer skin was sweet the inner portion was salty and fatty. A must eat if you are a carnivore and this pairs with all cocktails.

Captain : Oooh this melts in me mouth. I want more... Hey! Nina.

Nina : Nya Nya :3 (steals pork belly tikkas and runs away)

Captain : Darn it, you cute little thief. You are the only one who steals from me and gets away with it.

Tempura Fried Prawns with spiced lemon foam tasted like a fusion of Japanese deep fried prawns and Mumbai street food. Though I am not fond of foam on my food(Don't ask why), the taste here was simply divine. The foam ensures that the flavors do not interfere with each other. Any other method will cause the flavors to mix and result into something unpalatable.

The Farzified Vada Pao was a delectable little potato dumpling. This dumpling was made out of finely minced potato and the flavor had permeated evenly to every part of this dumpling. This was a more sophisticated and a perfected form of Mumbai's favorite snack. The only flaw was that the Paos were absent on the scene.

Amritsari Fish and Chips with Desi ghee Hollandaise was a dish comprised of deep fried fish cutlets served with a Hollandaise dip that used Indian clarified butter(ghee) instead of regular butter. This was a passable affair as I felt that the cutlets were a little too hard for my liking. Too much batter and too little fish.

Gupta Burger was a delectable deep fried potato patty mixed with spices and served in mini buns. So it was more like a Gupta slider. This was supposed to be an emulation of street burgers sold in Delhi by the same name. Though I have never had its namesake, I can positively attest that this was a good bar nibble.

Smoked Bacon and Pyaaz ki Kachori was a fusion of rustic, smokey bacon with an onion dumpling and served with a reduction of potato jus(Rassa). This was a good novelty even though it appeared more like a stacked appetizer rather than a truly fused food.

The Galouti Burger was made of finely minced lamb meat. The meat was so soft that even a toothless person could eat it. The minced meat was placed inside a soft burger and tasted like a very flavorsome meat bun. It reminded me of my trip to Hong Kong and the meat buns there. A good eat if you want plain good food without theatrics.

Dal Chawal Arancini - Italian arancini balls given an Indian vegetarian twist. These were filled with a stuffing made of rice, lentils, peas and greens. And were topped with a poppadom roll and served with pickle and chutney. Delectable little flavor bombs.

FFC or Farzi Fried Chicken is a play on KFC. One is served a truckload of these drumsticks though the truck is a miniature model ha. The chicken felt a little uninspired, tough and try. This was perhaps the only thing that disappointed me completely. The smoked BBQ cream dip did not help much.

Mishti Doi grapes - Continuing Massive group's love for playing with Mishti Doi (Remember the lollipops at Masala Library) were these grapes made using molecular gastronomy. These grapes would explode in the mouth releasing a sweet flavor of the Mishti Doi. Serves as a good palate cleanser between courses.

Bailey's pops were mini desserts made of Irish cream. These would dissolve fast in the mouth suggesting that these were made using Liquid Nitrogen. Decent dessert but gets over too fast. I would rather have a cup with a few of these balls than a pop. Farzi has more dessert options but this was the only one that I could sample that night.

Captain : A single pop is not sufficient dessert fer me :( 
(walks out)

First Mate : Oye, follow me mate. We found something interesting from the roof tops.

Captain : What are you fellas doing on the roof tops?

First mate : We just fought off rogues mate. Thought it would be wise to go to the tallest structure and inspect for any other trouble heading in our direction.

Farzi's pricing will be along the lines of Papaya. It will be on the higher side but given the exceptional quality of some dishes and the unique ambiance, the price is well worth the buck.

Farzi Cafe has been a big hit in Gurgaon, winning many awards. It has now arrived and brought a bit of Delhi's social scene to Mumbai. Masala Library and Papaya are already hits with the eat out crowd. Will Farzi complete Massive's hat trick? Lets find out. Farzi Cafe opens to the public on the first week end of May, 2016.

The Captain's Score : 8/10

"
Captain(on the roof top of a skyscraper) : (Sees a board with "Glutton" written on it) 
What is this?


First Mate : (Pulls out a dagger) For the Crew.  (Stabs Captain)


Captain(Shocked but sees that he is unhurt) : You are pulling a Jon Snow on me?

First Mate : Just messing. Cardboard Knives ha.

Captain (awkward silence) : Ok, so why the hell did ya call me up here?

Gunner : Look at the lights below.

Captain : They collectively seem to form a funny shape. Why?

Navigator : Look at the map. That funny shape is marked here.  

Captain(Brief stern silence) : Hmm. This region...Its the Sea of Shipwrecks.
"

Map Co-Ordinates
Farzi
Kamla Mills,
Near Radio Mirchi Office,
Lower Parel, Mumbai


 -I was invited by Eazydiner to a pre-launch party. I was not expected to write a blogpost and this post is from my own free will and written with objectivity. -





 

The enchanting Masala Library - BKC, Mumbai

It was a stormy night and me ship was rocking to the thundering symphony of the Oceanic Gods. I took out me compass and saw the needle spinning endlessly. This was strange and I wondered where we were heading. The oldest member of me crew, reminisced tales of a sea legend - A magical library. He kept telling me that I will love it. The mates then spotted land nearby and there was surprisingly no storm on that island. Chaos all around the island but peace on it. This be some strange sea magic. I was mystified about this island. My heart beat faster in anticipation. 

The traffic is always chaotic and annoying on a weekday night when Mumbai's highways and arterial roads are full of vehicles. A fifteen minute journey becomes thrice as long. It was an evening with friends and fellow food folk. All the chaos and irritation ceased to exist the moment I entered Masala Library(ML). Very few places have this effect and ML would be one.

Masala Library is the magnum opus of Massive restaurants and is championed by the legendary Jiggs Kalra himself. The restaurant has a very refined and a dignified appearance. No loud decor or oddities. No experiments with art and the bizarre wonders of contemporary culture. The restaurant was full when I joined my friends and that speaks a lot about its popularity. Indeed, Masala Library is considered by food enthusiasts to be one of the finest places in Mumbai. It is a place that must be visited by everyone who calls themselves an epicure of any sort.

A long journey makes a sailor(and everyone else for that matter) quite hungry so the evening course started right away. Masala Library calls itself a place that serves progressive Indian cooking. The Indian delights with western influences and Molecular gastronomy prove just that. Masala Library is a place where each dish is like a book and each page symbolizes the culinary depth of the dish. Well time for a long read then, eh?

Burnt Curry Leaf Martini - A fusion of the east and west, this martini was filled with the flavor and color of Kaddi Patta or Curry leaves. An interesting taste though a little bitter due to kaddi pattas natural flavoring.

Star Anise Martini was clearly a better martini in comparison. Sweet, fragrant and potent would be the easiest way to describe it. I quite enjoyed it due to my fascination for food and drinks with a perfect infusion of Anise.

Before the course started, our group was served with this Amuse gueule. This was made of a "pop in your mouth" Thandai balloon. Masala Library is known to be one of the most proficient users of Molecular Gastronomy in the country. Those techniques were used to make this Balloon.

We were served with a Chef's Tasting menu which is a regular feature in their menus.

Steamed Patra ni Macchi with coriander shorba was a fusion soup made of steamed basa(cooked in Parsi style) and coriander clear soup with edamame as side. The flavor of the clear soup(shorba) was quite riveting and the basa was completely soaked in the flavor. The fish shaped bowl accentuated the experience.

Curry leaf, pepper prawns with Thayir sadam and banana crisps. Thayir Sadam or South Indian yoghurt rice paired perfectly with the crispy prawns. This was billed as a salad but felt more like an appetizer. The banana crisps did not seem to blend in well and acted as an unwanted side.

Galawat Kebab with Warqi paratha was a "melt in the mouth" mutton Kebab made using a Lucknowi recipe. Legend has it that it was invented by a royal chef for an aging toothless ruler who demanded mutton kebabs. MLs version was loaded with addicting flavors and was quite aromatic too. The plating was nice but I'd rather have a bowl full of this without any need of presentation. This was easily the highlight among the starters.

Captain : I love this minced delight. I need a bucket full of these.

Crewmate : Yeah, I could use a bucket too.

Captain : Good, that make it two buckets of kebabs for me then.

Crewmate : Don't you mean us?

Bacon wrapped Tandoori Morel served with dry Chardonnay carbonara was a fusion of many cuisines. The bacon coat feels amazing as one chews their way down to the soft morel core. The wine kissed Carbonara sauce adds a great finish as well. Food in the image was a tasting portion.

Seared Scallops with Peanut Butter Salan was a delectable dish made out of Norwegian scallops with the South Indian salan curry. The scallops dissolved in the mouth with the peanut butter salan providing smooth and savory sensations on the tongue. This dish was almost like a spa for my mouth. A delight if you are a fellow sea food lover.

Piri Piri Chicken Tikka felt like a classical good tikka. Though it was said to have piri piri rubbed on it, that was probably too subtle to be noticed. It was served with a cumin raita and pink ginger.

Braised Mutton Ribs - These were braised for four hours apparently and drizzled generously with maple and kokum glaze giving the dish a sweet candied flavor. The meat was soft and full of flavor. This was a risky affair since it combines a popular salty and savory Indian superstar with sweet notes. But it played out well in the end. It was a crowd favorite on the table.

Misti Doi Lollipops served as an intermission between the appetizers and the mains. I have heard so many good things about these and had longed to get me hands on them. These were probably solidified using liquid Nitrogen. Misti Doi is a famed Bengali dessert but its difficult to make it a candy like solid. These sweet and tangy lollipops were quite possibly the greatest lollipop flavor I have had so far. Best palate cleanser ever. These are not to be missed if one is dropping by ML.

Captain : We need to find the restaurant's lollipop vault and grab more of these. 

Crewmate : And why should I help you cappy?

Captain : I'll give ya a ten percent cut.

Crewmate : Lets find that vault.

Home style chicken Curry was a passable affair. True to its name, it tasted very much like North Indian style homemade Chicken. The question is why anyone would want to have it at Masala Library. There was neither lavish luxury to it nor any interesting western influences.

Kashmiri Chili duck - This was a lavish duck preparation with Aloo Bukhara gravy and veri crumbs(spiced crumbs). The duck was succulent and the collage of flavors made this an amazing dish. The duck's flavor formed the outline and colors, Bukhara added a gastronomic depth and the spices added a flavorful variance. My first time with a Kashmiri duck preparation and Masala Library has set the bar high.

Pan seared Rawas was a delectable preparation of Indian salmon served with South Indian Spinach Poriyal(Stir fried Spinach) mixed with bits of crab. The dish was submerged in Malaya curry which is another South Indian preparation. The dish was a mix of oceanic and terrestrial flavors. It had a natural sea saltiness to it which made the dish enjoyable.

While the desserts had their fair share of plating theatrics, I positively enjoyed the dessert more at PaPaYa which is owned by the ML's parent same group.

The Ras Malai Tres Leches was quite toothsome with its soft silky Malai dumplings stacked together like a Tres leches cake. The Ras(Liquid) was made out of sweet milk with saffron, herbs and rose. A caramel structure was placed on the top of it as well. This one was quite an eye candy and it got over within ten seconds flat on the table.

Captain : Quite a sight this be lad.

Crewmate : Good thing Nina isn't here. She would have lapped up all of that Ras.

Captain : Shush, she might hear you.

Nina : Nya :3

Captain : See , its all yer fault. Her share is coming out of yer share mate.

Crewmate : But...but she is your Cat Cappy.

The Jalebi Caviar with Rabdi was a complex affair. I think that there were too many musicians in this orchestra. Jalebi flour had been converted to small spheres using molecular gastronomy and fused to make a disc like structure that resembled granulated Jalabei. The Rabdi was enjoyable. The Saffron foam added to the sweet aroma of the hybrid. But collectively I wasn't too pleased with this one.

Paan flavored Cloud Candy. I think its better to call it that instead of cotton candy. It resembled clouds with its fluffy white appearance. It was quite enjoyable. While this may not be the Instagrammer's delight in terms of visuals, it had an excellent Paan infusion and I enjoyed this most among the sweet things. It worked both as a dessert and a mouth freshener. A True Budiya Ke baal moment.

The service at Masala Library is exemplary. The servers know their stuff and the floor manager routinely visits tables to describe the food and take feedback.

Masala Library is definitely on the higher side of the pricing scales. Heck, it is even expensive. I see that as the only downside. Still the restaurant was packed at my time of visit and not even a single table was empty. That speaks a lot about the quality of the food.

ML was definitely a fun experience. The food was great and everything else felt of very high caliber. The ambiance was decent as well though they could do something about the musty smells just near the entrance. I would definitely visit again in the future.

The Captain's Score : 8/10

"That indeed was something lads. The storm has subsided and me compass has a steady direction too. Flags up and sails out. To the next adventure we must move about."


Map Co-Ordinates
Masala Library
Ground Floor,
First International Financial Centre,
Bandra Kurla Complex, Mumbai



-I was invited by the Restaurant's PR to sample the grub. However, my review is neutral and free of any biases.-