Farmlore

Food refuses to become a passing thought at Farmlore, a sustainable farm-to-table establishment part of its own ecosystem on the outskirts of Bengaluru. Co-founder Kaushik Raju manages the expansive complex of tropical fruit orchards, hydroponic farms and native cows, while co-founder and head chef Johnson Ebenezer guides the kitchen with precise technique and a deep respect for ingredients. The menu changes monthly but remains rooted in Indian tradition. Think South Indian finger millet porridge and tamarind-based curry served with fried octopus, planked sea bass with mallika mangoes and rice cakes, and dumplings served in a halikar cheese broth with cucumbers.

Tatler Tip

Arrive at least 30 minutes before your meal to explore the estate on a self-guided tour.