The Farzi talk continued with distinctive ‘Tempura Fried Prawns in Nimbu-mirch Air’ – eloquent, battered and deep-fried prawns tossed with Siracha [?], cloaked in chilli-lime foam and served on an exotic stony platter. The flavourous foam eventually lifted revealing a ‘Chinese’ tang [reminiscent of PF Chang’s fabled Dynamite Shrimps]. Passably over-fried prawns couldn’t mar the dominant savour of this crispy delicacy. A short-lived 4-prawn serving left me aching for more.
Farzi's kitchen routinely and commendably renders the act of 'faking' [or Farzifying] reverent, refined and delicious. Tempura, as a popular Japanese delicacy, owes its origin to the fritter-cooking technique practised by Portuguese settlers in Nagasaki during 16th century. So, Japan faked it to suit their taste and Farzi did to please ours. After all artful faking is reckoned noble in the world of cooking!
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