Foodi.e. Plates: Vada Pav Farzified By Chef Gaurav Chawla

The word ‘Farzi’ has a lot of connotations. For Zorawar Kalra — founder-MD of Massive Restaurants, which operates Farzi Cafe — it simply meant illusion. After a trip to El Bulli in Spain in 2006, Kalra decided to reinvent the wheel, or Ashoka Chakra, when it came to Indian restaurants. Farzi opened in Gurgaon last year.

From vivid renderings of dishes such as Chicken Tikka Masala (served in a tiered red telephone booth, a salute to the dish’s British origins) and Phirni oxidised with molecular gastronomic pizazz to fusions of maggi with scallops and a gigantic galouti stuffed into a burger, Farzi takes on Indian off like no other.

The word 'Farzi' has a lot of connotations. For Zorawar Kalra — founder-MD of Massive Restaurants, which operates Farzi Cafe — it simply meant illusion. After a trip to El Bulli in Spain in 2006, Kalra decided to reinvent the wheel, or Ashoka Chakra, when it came to Indian restaurants. Farzi opened in Gurgaon last year. From vivid renderings of dishes such as Chicken Tikka Masala (served in a tiered red telephone booth, a salute to the dish's British origins) and Phirni oxidised with molecular gastronomic pizazz to fusions of maggi with scallops and a gigantic galouti stuffed into a burger, Farzi takes on Indian off like no other.