As one settles down for a meal at FarmLore, a farm-to-table dining experience in Bengaluru, a good time awaits. Not only will the food exude a sort of finesse and delectability that will be spoken of for days following the meal, but the very authenticity of the experience is something that can rarely be found in the confines of a metropolitan.

Here, time ticks slower compared to the rest of the fast-paced city, and the air has a certain calm about it. When you aren’t marvelling at the greens around you that find their way into your food, you will spend time being amazed at the ideation and thought process behind every dish.

At the fringes of this project, lies a dream by three chefs to bring a twist to modern dining by integrating a ‘back to one’s roots’ concept.

Johnson Ebenezer — a chef from Chennai whose culinary journey has been a colourful one with stints across Michelin-star restaurants — leaves no stone unturned in ensuring the guests at FarmLore love their time spent here.

At the helm of the project, Johnson was joined by Mythrayie Iyer and Avinash Vishaal, both of whom have also worked at Michelin-star restaurants during their career spans. A common ideology united the three to create something that hadn’t been done before.

Storytelling through food

The 37-acre plot is a lush farm filled with seasonal trees, and herbs and vegetables. “We grow five different varieties of mangoes,” points out Johnson, adding that they also have coconut, papaya and banana trees. “There is also vertical farming setup for growing cauliflowers, carrots, onions, garlic,........

© The Better India