Farmlore

Farmlore, seasonal fire cooking on a Bangalore farm

Farmlore is a destination restaurant set on a working 33-acre farm in Bangalore, India. Its concept revolves around tasting menus that evolve monthly, combining seasonal ingredients, fire cooking, fermentation, and attentive hospitality in an immersive farm setting.

The project is led by chef Johnson Ebenezer and founder Kaushik Raju. The kitchen is defined by clarity, creativity, and a deep respect for ingredients, balancing technique and intuition. The restaurant has been recognized by Asia's 50 Best Restaurants with the One To Watch award.

Dining experiences

The restaurant offers two main experiences:

• Signature tasting menu: 10 courses.
• Weekday lunch menu: 5 courses.

Both menus require advance reservation.

The farm and the founder

The farm is the foundation of everything Farmlore does. Under the stewardship of Kaushik Raju, owner and founder, the land is home to dense mango and coconut groves that give way to hydroponic systems, seasonal crops, and a broader ecosystem that includes livestock, squirrels, rabbits, and other species. The farm functions as both a productive and a learning space, where what is grown is not intended for yield alone but is shared with the living environment that extends beyond the kitchen.

The kitchen and the chef

The kitchen is led by co-founder and chef Johnson Ebenezer. His approach is characterized by clarity, creativity, and respect for ingredients, with a balance between technique and intuition that results in familiar flavors with surprising nuances. The kitchen draws on regional influences, global exposure, and extensive work with live fire and fermentation, creating dishes that feel rooted yet artful. Farmlore is conceived as a space of continual learning, responding not only to the farm and the seasons but also to the evolving dialogue around India's cuisines.

Sustainability and practices

At Farmlore, living and growing alongside nature and the seasons is a way of life. Sustainability is understood as a series of everyday decisions: wood-fired cooking, a solar-powered kitchen, hydroponics to save water, and free-grazing cattle. The approach is conscious, practical, and continually evolving.

Collaborations and events

The restaurant hosts collaborations with guest chefs, both in Bangalore and in other cities. Among the collaborations announced on the site are:

• Farmlore x Chef Floriano Pellegrino, flavors of Southern Italy, Bangalore, October 2025.
• Farmlore at Eien Prosit, chef Johnson x chef Michelangelo Mammoliti, Udine, Italy, October 2025.
• Farmlore in Seoul, chef Joseph x chef Johnson, Seoul, August 2025.
• Chef Rodolfo Guzmán, Farmlore x Boragó, Bangalore, December 2025.
• Chef Joseph Lindgerwood, Farmlore x Evett, Bangalore, June 2025.
• Chef Nelly Robinson for Halloween, Farmlore x NEL, Bangalore, October 2025.
• Farmlore at Tresind Studio, chef Himanshu Saini x chef Johnson, Dubai, November 2025.
• Farmlore in Sydney, chef Nelly x chef Johnson, Sydney, August 2025.
• Chef Prateek Sadhu x chef Johnson, Bangalore, February 2026.
• Chef Johnson x chef Manuel Oliveira, Bangalore, November 2025.

Ingredient philosophy

Many of the ingredients used carry deep regional and cultural significance. The team works to understand their histories, uses, and transformations before reinterpreting them on the plate. This respect ensures that innovation remains connected to origin rather than detached from it. Fire and folklore are foundational at Farmlore, shaping both how they cook and how they think: fire is treated as a disciplined tool, and folklore informs a deeper understanding of ingredients, techniques, and traditions.

Location and contact

Survey No:67, Mohan, Raju Layout, Bagalur, Sathnur Village, Bengaluru, Karnataka 562149 · Phone: 562149 2026 · Email: media@farmlore.in