Smoke, foam, and very hip plating underpinned by molecular gastronomy has overtaken the foodie scene in Dubai with one hip bistro that has globalized modern Indian cuisine–Farzi Café at City Walk. Here every course is presented whimsically with servers playing a strong role in presenting the food. Farzi café comes from the house of Jigg’s and Zorawar Kalra who have more than 40 years of experience in the Indian food scene.

Amidst the crowded and buzzing bistro, Shivankit Mehta, Farzi Café’s General Manager was on hand to welcome us and explained Farzi Café didn’t have a ‘Chef’s Taster’ menu, but curated a bespoke menu, based upon each person’s personal preferences.

The Farzi journey into molecular gastronomy began with our amuse bouche–the mango yogurt converted into spheres, using a process called spherification. This was set in a round platter surrounded by smoke created from the liquid nitrogen and got us in the mood for more to come.

We sampled several beverages; The Ananas Orbit was a twist on Pina Colada, served in a specially made glass with mini balls of pineapple caviar. Also, we loved the very fruity fresh berry juice made with four different types of berries and served in a mysterious, smoking wooden box. Then the Farzi Bootlegger, served smoking, in a glass shaped like a boot, that was a refreshing concoction of lemongrass, cranberries, cucumber, and pomegranate with an Indian touch of cumin.

The tasting began with a twist to the most staple Indian meal–rice and dal (lentils) innovated into Dal Chawal Arancini. Crunchy on the outside and creamy on the inside, these lentil risotto balls were flash fried, topped with pickled mayo and green chutney and plated with tomato coulis and mint sauce. Overall, these were packed with flavor with a crunch lent from the garnishing of mini papad rolls.

The Farzi Style Dynamite Prawns were breaded in tempura batter, but for a twist included Sriracha sauce blended with mayonnaise. The foamy topping was created out of Kumquat Chili with Lemon to infuse creamy tanginess.

With the Tandoori Wild Mushrooms, we could already smell the fragrant aroma as it was placed on our table. A blend of four different kinds of mushrooms cooked tandoori style along with garlic pepper cream, garlic and tomato crush, this was topped with chopped walnuts and truffle oil which was packed with flavor and depth.

The Butter Chicken sliders are served in a whimsical army toy jeep. Made from freshly baked, soft buns and stuffed with a creamy butter chicken filling, these understated sliders are served with chili sauce and every bite packed a punch.

The Chicken Changezi Quesadillas, another hot starter, infused Farziness with fusion in the form of spicy chunks of tandoori chicken with melted cheese encased in the middle of flaky parathas that were spicy all the way through.

The beautifully plated Deconstructed Shepherd’s Pie was a Farzi twist on a classic British dish. With juicy chunks of grilled Wagyu beef on top of mashed potatoes, accompanied by spicy, saucy potato wedges, it was served with bright, dried beetroot chips. Each one of the flavors, textures, and visual appeal were out of this world.

Our mains included the #Farzified Shwarma Biryani which juxtaposed Arabic street food to Indian biryani, plated vertically to resemble the Burj Khalifa. Slow cooking turned this lamb into a succulent juiciness and the fragrant biryani was spiced perfectly.

Another tribute to the UK was the Chicken Tikka Masala, served in a mini UK phone booth to be eaten with the accompanying parathas. These were very tender morsels of spicy chicken in a creamy tikka sauce which was packed with Indian flavors.

Desserts also merge molecular gastronomy with superlative flavors.  The Risotto Phirni Oxide, created at our table, began with rabri (condensed milk) dunked in liquid nitrogen. Cream, nuts, and rice were placed on a large tray and the now frozen rabdi was poured over this and garnished with frozen rose petals and almonds. Cold and crunchy, sweet and soft, all flavors and textures came together to create a luscious dessert.

The gulab jamun or sweet deep fried dumplings, were once again done in Farzi style. A huge wok held raspberries, blueberries, and rose petals. Our server poured rabdi into liquid nitrogen to freeze it instantly at -196 degrees Celsius. After mixing it vigorously, he scooped it out and scattered it over the gulab jamins in chunks and sprayed it with saffron syrup. The result was a blast of sweet goodness lent from the gulab jamuns, hints of saffron, along with creamy cold bits of the rich rabri to create one mega showstopping dessert.

Contact: 04–394 2556

* Table reservation recommended.

(Special thanks to Shivankit Mehta, Farzi Café’s General Manager for his hospitality)