In a city overrun with new restaurant openings, Zarf differentiates itself by paying homage to undivided India but with playful twists. First come the papads with many chutneys, including one made from hemp. New ingredients like asparagus and edamame make their way into the kebabs but are used with restraint so that even corporate diners who want no-fuss Indian food will be satisfied. Chef de Cuisine Hardeep Singh exudes quiet confidence as he describes how he makes his fresh garam masala that elevates many dishes. The female wait staff too strike the perfect balance between Indian-style hospitality and Western-style knowledge about ingredients and soft recommendations.
Diese Geschichte stammt aus der May 06, 2024-Ausgabe von India Today.
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Diese Geschichte stammt aus der May 06, 2024-Ausgabe von India Today.
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