Last week I was invited to Farzi Café down at City Walk in Dubai. Farzi Café serves up modern Indian cuisine in casual settings, but with molecular gastronomy ambitions that feels like fine dining. Liquid nitrogen seemed to be an overall theme for the dishes we tried, and you know me; I love that kind of special effects food.
We had what felt like an endless array of starters. Seems like every restaurant in Dubai have their own version of dynamite prawns, and Farzi Café is no exception. Admittedly, we were ready for a Thank u, next kind-of-dish, but it was super delicious, mostly due to the large, perfectly cooked prawns.
I wasn’t a big fan of the Dal Chawal Arancini, but it was definitely a fun fusion.
The Tandoori Wild Mushrooms were creamy and delicious, and the hint of truffle wasn’t too overpowering. A really nice dish that was so filling, it could do as a main course on its own, but it would also be great as a side kick to a meat dish.
Our mains were #farzified shawarma biryani and Chicken Tikka Masala. The lamb for the biryani was on a skewer and incredibly tender. Poul claimed it was some of the best lamb he has ever had in Dubai. The Chicken Tikka Masala was brought to the table inside a red telephone box because, as the waiter said, Chicken Tikka Masala is a UK invention:)
Then came dessert. Poul first thought that the Lotus Biscuit Cheesecake was ice cream sandwiches, and then none of us could let go of the thought of a semi-frozen version of the dessert. Wouldn’t it be tasty?
The grand finale was the Gulab Jamun dessert, which was prepared at our table. Gulab jamun is small balls of dough drenched in syrup. I often find it too sweet on its own, but with the liquid nitrogen kulfi (Indian ice cream) it was delicious. You can see how the beautiful dessert came to life in the video below:
Farzi Café, City Walk 2, Dubai