For most people, Farzi Café is a hit or miss. While there is quite a bit of drama behind the way the food is presented – paniyaram on a shovel, or mishti doi shots, vada pav ‘Farzified’ where the pav is inside the vada – some of the dishes might have gone a bit overboard. The tempura prawns for instance. They are delicious, and yet the sauce tries very hard to hide the flavour of the prawn itself. The pork belly is top notch, but again the slightly chaat-like sauce gets ambitious. The raj kachori, a personal favourite touch, looks like it has come out of a picture book, but it begs for a second round. The modern day Mysore paak is more like a mousse and less like a paak. But it is good enough, if you try to take authenticity out of your head.