Zorawar Kalra
Zorawar Kalra

Brainchild of Zorawar Kalra, popularly known as the Prince of Indian Cuisine, Farzi Café has taken bistro dining to a whole new level, introducing a never-seen-before combination of delicious offerings for their discerning diners. Having achieved unimaginable success in its homeland, Farzi Café enters the region, bringing the finest of Indian cuisine with an international twist to experience at Citywalk, Dubai. We join Zorawar over a quiet lunch at Farzi Café, discovering the intricacies of his special offerings.

Hailing from Delhi, India, Zorawar has been surrounded by food and culinary talks from his childhood. His father, Jiggs Kalra, was not only a well-known food critic of his time but has also been instrumental in the designing the menu of some of India’s best fine dining restaurants. Carrying the heritage forward, Zorawar chose to establish restaurants, giving his father’s long cherished desires, a tangible shape.

Farzi, as the name suggests, is all about creating an illusion. Situated in a spacious corner of Citywalk, the ambiance of the outpost at once evokes the spirit of fusion and innovation. With sunlight entering through their massive floor to ceiling windows, their suave interiors and chic furniture set the mood for a cozy and a comfortable dining experience. Zorawar explains, “The décor of the restaurant has especially been designed keeping in mind the concept of the cuisine. We are presenting traditional food with an international touch. This restaurant, hence, caters to those who love experimenting with flavors and celebrating innovation.”

The brand is also the first of its kind to introduce the concept of molecular gastronomy to the Indian and Arabic cuisine. For instance, the popular Mishti Doi is a dish, which is traditionally fermented sweet yogurt, which the café presents, in shot glasses surrounded by smoking dry ice, giving the dish a magical feel. Similarly, the café offers guests a surprise in every dish. The cuisine includes some tantalizing favorites with an Arabian twist such as nine different types of humus mixed with Indian flavors, served with crisp papadams, and tomato soup with zatar and basil pesto topped breads. The menu also skillfully embraces Eastern flavors, with the Farzi Mezze, a platter serving duck samosa, vin leaf sausage, fatayer falafel, pita, mohamas, walnut and green apple mohamarra hummus and chutney, whilst the dessert selection showcases the artistry and delicacy of the pastry kitchen including Pear Baklava with Pistachio Launji and Vanilla Bean Ice Cream.

Next on the panel of discovery were their signature beverages. From Virgin Pinacolada, served in a glass with a built in straw, to Turkish coffee served in a funnel shaped glass over a coffee mug, each offering is not only a treat for the eyes but has a distinct flavor.

Offering a holistic experience for diners of all kinds, the café revolutionaries the basic concept of modern bistro dining. Bringing mouth-watering dishes in an entirely new look, Fa