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.
This story is from the May 06, 2024 edition of India Today.
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This story is from the May 06, 2024 edition of India Today.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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