At the edge of bustling Bengaluru, FarmLore invites guests to slow down and savor meals crafted from fresh, mostly homegrown ingredients, curated by three Michelin-trained chefs dedicated to redefining modern dining with a return to roots.
- 60% of ingredients grown organically on-site
- Chefs trained at Michelin-starred restaurants
- Menus rotate weekly with five- and ten-course options
What happened
FarmLore, located in Bengaluru, is a farm-to-table dining venture that integrates a vast organic farm with culinary expertise from three highly skilled chefs who have worked in Michelin-starred kitchens. Together, Johnson Ebenezer, Mythrayie Iyer, and Avinash Vishaal have cultivated a 37-acre property where they grow a variety of seasonal fruits, vegetables, and herbs, including five types of mangoes and a vertical farm producing cauliflowers, carrots, and garlic.
Their dedication to sustainability and seasonality ensures that 60% of the ingredients used in their eclectic menu come directly from their own farm. The chefs employ a unique hydroponic system powered by solar energy to grow delicate vegetables like lettuce, bell peppers, and strawberries. Dining at FarmLore involves enjoying thoughtfully crafted dishes cooked over wood fire, designed to showcase the farm’s natural bounty and local culinary heritage, with menus changing weekly to reflect what’s freshly available.
Why it feels good
FarmLore offers a peaceful escape from the pace of city life, immersing guests in lush greenery and a tranquil atmosphere that reconnects them with nature. This farm-to-table approach adds authenticity and freshness to every bite, making dining feel like a celebration of the land’s offerings and the chefs’ artistry.
The project embodies the idea of returning to one’s roots—literally and figuratively—by focusing on organic, seasonal produce, minimal waste, and traditional techniques enhanced with modern culinary innovation. Guests gain a deeper appreciation for where their food comes from and the care taken in its growth and preparation, fostering a connection to both nature and culture.
What to enjoy or watch next
Visitors to FarmLore can delight in multi-course meals that range from a weekday five-course lunch to an elaborate ten-course dinner, featuring dishes like Kochi oysters with passion fruit, avocado creations, brined duck in cilantro oil, and seafood specialties paired with exotic accompaniments grown on the farm. The menu’s fusion of traditional South Indian and international influences keeps the experience fresh and exciting.
Looking ahead, FarmLore’s model of sustainable dining powered by solar energy and innovative hydroponics could inspire more such eateries integrating farming with gourmet experiences. Food lovers can watch this space for evolving menus and seasonal highlights that not only tantalize the taste buds but also honor ecological stewardship and culinary creativity.