Launching on the 19th January, modern Indian restaurant Farzi celebrates five years with a new menu concept focused on interpretations of traditional Northern dishes using seasonal ingredients.
Just around the corner from Piccadilly Circus Darzi’s Head Chef Dhwani Agarwal and her Northern Indian team are celebrating a landmark birthday.
Standout small plates include Dal Chawal Arancini with anchar, papad and chutney – a Dhwani signature dish; Robata Grilled Scallops with tomato shorba and Kali Mirch Bone Marrow dressed in methi kulcha.
For 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.
From the “Slow” menu there is 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.
Desserts 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.
Celebrate five years of Farzi and enjoy the new dishes by reserving your table here.