Modern Indian restaurant Farzi London celebrates five years with an exciting new menu concept focused on vibrant interpretations of traditional Northern Indian dishes using seasonal ingredients.
Humble Beginnings
Farzi stands just around the corner from Piccadilly Circus and was initially established in 2019 by the son of the late Jiggs Kalra, renowned as the ‘Czar of Indian cuisine.’ Head Chef Dhwani Agarwal, a protégé of Kalra, and her Northern Indian team have captured the new joyful dining experience with standout dishes that are a love letter to family recipes whilst celebrating the finest of the season’s offering.
The space now holds some of the finest Indian Cuisine in London, holding a strong commitment to the cuisine of North Indian heritage. This comes in the form such as embracing time-honoured techniques such as Dum cooking (slow steam cooking) from Awadhi culture, Sigri (charcoal grilling), and Tandoor, enhancing the depth and flavour of each dish. They also possess one of the first cocktail labs in London, providing a wonderful experience of creative refreshment to accompany the fantastic cuisine. As the 5-year mark comes around, it is evident that Farzi has held to its unwavering belief that dining should be a source of joy.
A Celebration of Cuisine
To celebrate this landmark birthday, Farzi has curated a new menu championing Northern Indian cuisine inspired by Farzi’s philosophy that dining should be a joyful experience shared with loved ones. Launching on the 19th of January, the menu is a testament to the wonders of Northern Indian dishes using seasonal ingredients, bursting with flavour, crafted to evoke smiles and create moments of sheer delight.
The menu is now focused yet still full of very tempting offerings. The menu feels a lot more friendly and easier to read where you are able to pick out favourites easily. Our favourite section was the Chaat section. Chaat has so many different layers and textures and is the ultimate combination of various ingredients that typically create a spicy, tangy, salty and a hint of sweet flavour. The Golgappa was a great combination of semolina balls, potato, chickpea, lemon, chilli and a sweet tangy sauce.
Highlight small plates include Dal Chawal Arancini with anchar, papad and chutney – a true Dhwani signature dish; Robata Grilled Scallops with tomato shorba and Kali Mirch Bone Marrow dressed in methi kulcha. Our favourite: a goat kheema with green peas and a moreish fenugreek flatbread. The best mince you will ever have.
Savour the Standouts
Moving through to mains, standouts include Beef Boti Kebab with methi kulcha; Tandoori Paneer and Padron Pepper accompanied with butter masala sauce; and for those seeking a lighter option, the Hariyali Sea Bream with fennel and green apple salad. Must-try dishes from the slow menu include Chicken Parda Biryani dressed in Achar, papad, chutney and Champaran Venison with chilli mayo. For those who like to share, indulge in the Lamb Shank Nihari with red pepper coulis or Methi chicken with achar, papad, chutney and Kadhai Paneer with kheema and kulcha, which can be accompanied by sides such as truffle and garlic naans.
Each of Farzi’s menus takes months to develop and refine, with seasonality and flavour always at the forefront. One thing that’s constant is their spice blend, weaving its way in and out of a variety of dishes. Garam masala, translated to ‘warm spice blend’ in Hindi is a vital, flavour-enhancing component of traditional and modern Indian cuisine. It’s a staple in Indian cooking, and Farzi’s take on this blend includes a mix of cumin, star anise, cinnamon, black peppercorn, cloves, and more.
Dive into Delectable Drinks
The cocktail list has also been reimagined. Farzi’s eccentric cocktails are sure to impress, with twists on classics like Mojitos and Sangrias. The Tropical Cooler and Lychee Blossom are particular additions which add to the playful and colourful ambience of the restaurant itself.
Many of the other cocktail offerings are fruity twists, such as the Blackberry Delight and the Wild Berry Delight. The drink menu, however, offers a wide selection aside from just cocktail beverages. They’ve included a selection of juices, as well as “yoghurts and whips.” Each of the drink offerings exceptionally exemplifies Farzi’s concept, “Indian cuisine with a twist.”
Birthday Worthy Delights
Sweet–toothed signatures from the dessert menu include Farzi’s interpretation of Apple Tarte Tatin served with ginger bay leaf ice cream and Dhwani’s favourite dish, the Parle-G Cheesecake – a signature Farzi dessert since the brand launched in 2014. Dhwani grew up devouring Parle-G (India’s oldest biscuit brand) with her tea and the team has created a beautifully modern recreation of the dessert to be enjoyed by the masses.
Discover More at farzilondon.com
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All imagery courtesy of Farzi London.