It hasn’t been long since the gorgeous photographs of Farzi Café’s specialities have had us drooling all over our phone screens as they lit up Instagram to tell us about their grand entry into Oman’s food scene. Each image captured the essence of theatre and oozed with carefully thought-out details – a micro herb daintily placed here; a dollop of sauce spread Masterchef-style across a plate there; a cloud of liquid nitrogen ‘smoke’ engulfing a drink in a rather beautiful glass; a wholesome meal served up in a British telephone booth. And so, we simply had to try it out!
We arrived at Farzi Café on a cold Monday afternoon. Situated in The Water-front in Shatti, we were greeted by sweeping views of the blue sea, a sight that had an instant calming effect. The decor of Farzi Café is a mix of modern and natural sensibilities. The walnut-hued tables, rattan chairs and mint green and brown chair cushions painted the space in earthy tones, while the black metal accents and splashes of grey brought that chic modern touch that makes a space Instagrammable.
Farzi Café is the brainchild of the late Chef Jiggs Kalra, known as the Czar of Indian Cuisine. The Urdu word ‘Farzi’ means ‘illusion’ and quite aptly expresses the essence of the menu at Farzi Café – what you see is so much more than you expected to get when you ordered it off the menu! With branches across India in New Delhi, Mumbai, Bangalore, Hyderabad, Chandigarh, Jaipur, Pune, Indore and Lucknow; in London; and in the Middle East in Dubai, Kuwait, Doha and Oman, the brand has made waves across the world, while taking modern Indian cuisine jazzed up with the flourish of molecular gastronomy out of the Michelin-star and elite restaurant setting and bringing it into a relaxed, bistro setting that makes these works of culinary art accessible to all.
Upon entering, one thing became clear – Farzi Café, albeit new to Oman, has already won the hearts of foodies in town. The café was teeming with food lovers, enjoying their meals and leaving chuffed, tummies filled with amazing food, only to have another eager bunch occupy the table after them!
Our meal kicked off with some delightful drinks – the super-refreshing Lychee Blossom; Berry Blues which was a true blast of berrylicious goodness; Ananas Orbits – a mix of tender coconut and pineapple, with pina colada caviar; the delish Bootlegger that was served in a clear-glass boot; and the Tropical Cooler that went perfectly with the sea-view.
We have to say, of our entire meal, the appetizers took the cake! They were innovative and intriguing, each element so perfectly executed, we were wowed. When the Dal Chawal Arancini hit the table we were amazed, for a true, homely Indian comfort meal of dal and chawal (lentils and rice) had been transformed with the technique of Italian arancini. Paired with the papad, chutney and pickled mayo, each mouthful packed a myriad of flavours. Next up was the Bombay Bhel 2.0 – a unique take on the popular Indian street food that delivered both on the crunch and the sweet, tangy and spicy flavours that everyone loves in a bhel.
The Tempura Fried Prawns tossed in spicy mayonnaise and served with lemon-chilli air packed some real heat, but were cooked to perfection and lip-smacking to the last bite. And the Deconstructed Shepherd’s Pie was a journey of hearty flavours – tender pieces of spiced seared wagyu beef and potatoes atop a bed of creamy-dreamy mashed potatoes, and some beet crisps that added sweetness and crunch.
The Saffron Chicken Tikka was delicious, amped up with the goodness of mozzarella cheese and beetroot chutney. The Fresh Burrata Salad with Tadka Dahi deserves a special mention. The burrata was soft and pillowy, juxtaposed with the crunchy frozen kale; served with the spiced tempered yogurt and black gram, it was truly different and wonderfully so.
For our mains, we savoured the Aubergine Steak Moussaka and the Chutney Chicken Biryani. The Aubergine Steak Moussaka was drop-dead-delicious. Served with a peanut-sesame curry and parathas, it was homely and hearty and just what the wintry chill called for. The Chutney Chicken Biryani was a combination of tender, juicy chicken tikka and coriander and mint chutney infused rice served with yoghurt spheres. Each element packed so much flavour, and when put together, made for a bowl of lush comfort.
It is important to note that by this time we were so stuffed, we could barely move. But what meal is complete without dessert? We had the Gulab Jamun with frozen rose and Rabri ice cream, and oh, it was heavenly! The gulab jamun was soft and sweet, served with tangy berries to cut through the richness. The Rabri ice cream was made instantly at the table, using liquid nitrogen, a theatrical twist that had us raving. The flavours worked beautifully together, and the dessert ended the meal on a lovely note.
A blend of incredible food and theatre, Farzi Café takes the phrase ‘you eat first with your eyes’ to a whole new level. And if you haven’t visited yet, get in your car and head there right away. It will be a meal to remember, we assure you!