A destination dining restaurant set on a 33-acre working farm outside Bengaluru, known for its monthly evolving degustation menus and immersive farm-to-table experience.
Kaushik Raju is a culinary professional known as the founder of FarmLore. He has also collaborated with Chef Johnson Ebenezer on the culinary concept 'India on a plate', which featured an all-vegetarian offering.
Last updated: 8/22/2026, 4:23:31 AM
Farmlore is a destination dining restaurant located on a 33-acre working farm outside Bengaluru. It offers an immersive culinary journey through monthly evolving degustation menus, emphasizing seasonal, local ingredients, fire-led cooking, and fermentation. The experience is designed to tell a story with each dish, presented in an intimate and chic setting.
Customers consistently praise Farmlore for its unique and immersive dining experience, often describing it as an 'experience' rather than just a meal. Common themes include the incredible flavor profiles, innovative use of local ingredients, exceptional and attentive service, and the detailed storytelling behind each course. The farm-to-table concept and the beautifully designed restaurant are also highly appreciated.
The restaurant is situated on a working farm, allowing for direct sourcing of ingredients. It focuses on sustainability and offers a 'locavore' wine pairing option featuring Indian vineyards. A chef's counter provides an immersive view of the kitchen, and the venue is wheelchair accessible.
Reservations are required for this fine-dining experience. Saturday lunch is a popular option, and the tasting menus typically last 2 to 2.5 hours, making it suitable for special occasions or when ample time is available.
Food stories start when someone goes first.
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