Farzi Marks 5-years by Celebrating Northern Indian Cuisine!

Launching on the 19th January, modern Indian restaurant Farzi celebrates five years with an exciting new menu concept focused on vibrant interpretations of traditional Northern dishes using seasonal ingredients. 

Farzi stands just around the corner from Piccadilly Circus and was initially established in 2019 by the son of the late Jiggs Kalra, renowned as the ‘Czar of Indian cuisine.’ Head Chef Dhwani Agarwal, a protégé of Kalra, and her Northern Indian team have captured the new joyful dining experience with standout dishes that are a love letter to family recipes whilst celebrating the finest of the season’s offering. 

To celebrate this landmark birthday, Farzi has curated a new menu championing Northern Indian cuisine inspired by Farzi’s philosophy that dining should be a joyful experience shared with loved ones. Launching on the 19th of January, the menu is a testament to the wonders of Northern Indian dishes using seasonal ingredients, bursting with flavour, crafted to evoke smiles and create moments of sheer delight.  

Highlight small plates include Dal Chawal Arancini with anchar, papad and chutney – a true Dhwani signature dish; Robata Grilled Scallops with tomato shorba and Kali Mirch Bone Marrow dressed in methi kulcha.  

Moving through to 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. Must-try dishes from the “Slow” menu include 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. 

Sweet–toothed signatures from the dessert menu 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. Dhwani grew up devouring Parle-G (India’s oldest biscuit brand) with her tea and the team have created  a beautifully modern recreation of the dessert to be enjoyed by the masses.  

Farzi’s Head Chef, Dhwani Agarwal, comments: “It’s been a joy to join forces with my team to create dishes close to my heart. By drawing on traditional recipes from childhood, we want to create a warm, familiar and joyful dining experience with dishes that delight and revitalise so guests can start the year feeling their very best. I am overwhelmingly proud to be revealing the evolution of the menu to London.” 

Celebrate five years of Farzi and enjoy the new dishes by reserving your table here.  

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