Publish: 11 Jan 2021, 02:39 pm
Traditional cuisines transformed into a modern sensory experience through science
Farzi Cafe has brought Molecular Gastronomy (MG) to Dhaka for the first time by combining culinary arts with science, for a modern sensory experience of traditional cuisine.
The restaurant, launched in India in 2014, has nine locations on the subcontinent and an additional location in Dubai and London, making it an international franchise that has recently hit Bangladesh.
Nestled at the heart of the city, located within a 30-second walk from downtown Gulshan-1 circle, the franchise’s local cafe was launched on Thursday (7th January), redefining the modern Indian bistro for locals; by preparing food through a ‘colloidal system’ where ingredients go through physical and chemical changes, transforming traditional cuisines into a modern sensory experience through Science.
Serving the finest Indian cuisine in a sleek, contemporary setting and combining authentic favourites with the new wave of exciting flavor’s and innovative ideas sweeping out of the sub-continent; this ‘apogee’ of Indian dining offers modern continental and Mediterranean cuisine experience focused on the best taste sensations for the people of Dhaka.
Pioneering MG in Dhaka food scenario, the cafe is a venture of Rashadul Hossain Chowdhury (Ronni) one of the prominent names among the circles of young successful businesspersons in Bangladesh; Wega Zone Ltd. being one of his most recognizable venture, that had shaped the culture of Baily road over two decades.
About the new venture, Owner Rony Chowdhury said, "We are a nation that is passionate about food. With the passage of time, our tastes and preferences have evolved. Its no longer just about eating to fill our stomachs but rather about the overall experience. At Farzi cafe, our diners will get to experience familiar cuisines with a completely new twist that takes into account the artistic, technical and social aspect of food. The experience is sure to be a treat to all the senses, something which is yet to be introduced by our contemporaries."