The breezy view of the UB City amphi-theatre, trendy and chic interiors and a lot of pleasant culinary surprises – that is what Fava has in store. And while the brand has been around for a few years now, it’s the various little and big things that make it distinct from the range of fine dining and concept food restaurants around. So, let me start at the top. We were invited to Fava for their new menu launch. The place looked beautiful, like a Mediterranean café with the white and teal theme. The indoor section, now completely revamped overlooks the gardens of the UB Towers, and the larger than life mirrors give you a sense of infinity. In the evenings, the urban café transforms to a dreamy getaway – romantic and mysterious. And this is where our lunch was last week.
Starting up with some of their delicious and one of a kind cryo cocktails on this hot summer afternoon was nothing short of heavenly. The Morgan Colada, Mango Martini and Pink Bramble are stars that you must try. We also loved their in house off the menu pick – lime and rock salt cryo. Ingenious! We sat outside to take good photos, braving the hot sun. The Melon Watermelon and Feta Cheese Salad was a pleasant respite. With pomegranate, mint, aragula with balsamic reduction, this salad kept things simple and fun to dig into. The Baby Carrot Orange Salad was a vibrant salad with a zesty orange dressing and parmesan, asparagus and aragula balancing out the tangy flavors quite well.
One of our favorites was the Chermoula Grilled Deep Sea Prawn – this was served with pita bread, and was nestled on a bed of Organic Hummus with lavash and paprika. Gorgeous flavors and picture perfect dish. I had never had hummus and prawns together before, but now I know their taste synergy works so well! Father Michael’s Valombrossa Burrata was served on request, because I know how amazing this salad was, and not just visually. Beet root mezze with creamy burrata, garnished with popped amaranth and dukkah for the crunch – what a balance. Trust a Masterchef to make this a masterpiece!
For the main course, Shruti suggested their Signature Pomegranate Chicken. Baby potato topped with pomegranate, bitter chocolate leeks and chicken topped with greens was a delicious riot of flavors. The Millet & Black Rice Risotto was a healthier and local adaptation of the Italian Classic with vegetables, and we chose to add fresh sea prawns to ours. Personally, we liked this – a lot. They do have the traditional risotto on the menu as well. The juicy lamb chops served with harissa was another delicious affair.
In dessert, the Caramel and Chocolate Flan is a must have – a salted caramel pudding – the beautiful blend of the creamy caramel with crunch from the layer of wafer mounted and the caramel popcorn made this like a savory dessert – an all-rounder indeed. Their cryo desserts – liquid nitrogen infused with 100% natural ice cream have some interesting variants. The Tangy Kiwi Sorbet and Dark Chocolate Decadence Ice Cream are my top choices.
Fava’s focus on farm fresh and organic brings out a delicious and fresh perspective to indulge responsibly. Collaborating with farmers and sourcing locally grown organic vegetables, farm fed poultry and lamb, and so on. A range of fresh and interesting salads, delightfully inspired mains and a fun line-up of cocktails is what you should look out for. Signature dishes from the old menu continue to be, much to our delight. Fava has reinvented itself, and its new age avatar is delicious, sexy and stunning.