Food Menu

Tangy, crispy lotus stem salad fished with sweet chilli sauce and sesame seeds.

Farzi version yogurt fuchka with californian grapes chutney.

Soft boiled farm egg covered with chicken mince, crumbed, and golden fried served with pickle hollandaise.

Traditional tomato soup flavoured with basil and Indian spices served with crusty bread topped with basil butter and cherry tomato-mozzarella salsa.

Cardamom flavoured indian chicken broth served with crisp parmesan papad.

Sweet and spicy duck salad with shredded raw mango, beet and roasted cumin.

Farzified take on classic ceasar salad served with pan tossed paneer or chicken tikka and egg fritter.

Avocado chotpoti with chopped onions, tomatoes and beetroot gel.

Tomato sauce and cheese stuffed bread, cooked in tandoor and finished with bloody mary ketchup.

A Farzi classic! Lentil and rice mixture with cheese rolled in to small ball, crumbed with crushed papad and deep fried. Served with pickle mayo, papad roll and onion-tomato salsa.

Farzi take on classic Maharashtrain Vada Pav with a twist served with home-made mint chutney.

Pan tossed mushroom skewers served on green pea taco wit shredded lettuce and garlic cream.

Bengal style pan tossed beef with pickled spices served with khetapuri

Andhra style chilli chicken flavoured with spicy Andhra guntur chillies, curry leaves and garlic.

Tempura fried prawns tossed in spicy tangy sauce served with light foam of lemon chilli and topped with TOBIKO (flying fish roe).

Instant baked egg bread served with hand pulled mutton boti smeared with dill butter.

Steamed Bao stuffed with creamy butter chicken and served with green chilli mayo.

Minced mutton stuffed bread, cooked in tandoor served with mint jalapeno dip.

Bombay style pan tossed beef with spiced and peanuts, served with crushed namkeen.

Burger layered with smoked galouti kebab and ghee roasted mutton boti, served with potato chips.

Braised lamb chops tossed in sweet and spicy chilli sauce.

Grilled skewers of squid glazed with spiced butter and served with tamarind chutney.

Goat shoulder cooked overnight to perfection with indian spices served with cumin flavoured puff.

Saffron and garam masala spiced spiced cottage chhese cubes, cooked in tandoor and served roasted green chilli chutney.

Clay oven roasted cauliflower with almond, cream & cardamom topped with parmesan cheese and toasted crumbs and served.

Tandoor roasted smoky chicken leg marinated with yogurt and roasted spices, served with brown onion and yogurt dip.

Fish fillet marinated with aachari flavors, cooked in tandoor and served with pomegranate cream

Tandoor grilled creamy lolipop served with butter cream sizzle.

Marinated prawns, finished in tandoor and served with sweet and tangy pomelo and peanuts salad.

Aromatic rice preparation with exotic vegetables & Indian spices, served along with curd and papad crisp

Mutton shawarma biryani served with water chestnut and cucumber raita

Karanatka style chicken biryani. Rice is falvoured with coriander-mint and served with raosted chicken morsels.

Tepanyaki beef pulao with Maharashtrian regional spices

Spicy chickpeas preparation from punjab served with deep fried, fluffy breads.

Tandoori paneer stuffed with tomato cashew mixture and served along rich tomato curry with flaky tandoori bread.

Seasonal exotic vegetable mince, Indian tava spices, maska pav

Different types of mushrooms tossed wit Indian spices and onions; served with carom seeds parantha.

Spicy boiled potatoes served with Bengal mustard curry and served garnished with puffed rice salad; served with green chilli parantha

Dal cooked withw hole lentils, red kidney beans and finished with butter and cream. Served with butter naan.

Chicken tikka boneless pieces cooked in spicy and tangy tomato gravy finished with butter and cream, served with cornish cheese naan

Boneless shredded mutton cooked with curry leaves, coconut and black pepper; served with Malabari parantha.

Slow cooked baby lamb shanks in its own juices and ghee, subtly flavoured with cardamom and served onion seed kulcha.

Hyderabadi meat and grain porridge with pickled lamb and rice papad.

Chicken cooked in traditional Parsi spices with crispy potato nest and tempered boiled egg; served with coriander parantha.

Farzification of local favourite delicacy. Beef cooked with onions and other spices and served on top of khichdi made using Italian rice.

Oven-roasted chili butter prawns with coconut moilee sauce; served with steamed rice or Malabar parantha.

Semolina crusted fish flovoured with Bengal mustard, pan fried and served with puffed rice salad and ghee pulao.

Chittagong special Mejjan gosht served with corriander kulcha.

Indian white Basmati steamed rice.

Exotic vegetables tossed in extra virgin olive oil, seasoned with salt & pepper.

Saffron phirni with instantly frozen cream.

Textures of chocolate, vanilla ice cream, hot chocolate.

Layers of ras malai and carrot cream served with saffron rabri.

Feni nest, mascaporne cream, rabri

Desi ghee crisp fried jalebi, laccha rabri