Farzification continues

Farzi Café Hyderabad known for presenting desi flavours in an international avatar has come up with a new menu with a twist of delicacy and creativity. Farzi changes its menu every three months and Chef Kuldeep Singh Rana and his team pulled off an enticing menu with regional dishes from the two Telugu speaking states.

Taking forward the modern twist with a dash of classic is the tasty treat, the Khao suey soup (chicken/veg) with black garlic dust. The soup with a base of coconut milk is rich, creamy and manages to hit the taste buds. In the appetizers menu is the Edamame Hummus with Kori roti crisp. The cold hummus with Mangalorean crisps is yet another crunchy delight.

Spinach and ricotta kulcha with beetroot garlic cream, Edamame and aloo samosa pinwheel chaat, Karivepaku kodi vepudu with curry leaf foam, Tellicherry pepper chicken tikka with pomegranate pachadi, Dates pickle prawn tikka with ginger bud are few others that entice with their desi tadka and enamour with fine culinary elements.

The main course includes Methi makai mac and cheese with black olive dust, Butter chicken biryani with pineapple pachadi, Gongura chicken kura with Burnt garlic & Dhaniya kulcha and Farzified Sambar chicken risotto with Besan Pearls.

The one place Farzi pulls out all stops is their dessert section and this time too, the team has come up with some unique offerings. With desserts like Red velvet Bebinca with Tender coconut ice cream, Qubani custard with Apricot ice cream and many more to entice your palate, it has once again managed to create a winner of a dessert menu. The spread is on from August 31 for lunch and dinner.