Elevated, locally sourced tasting menus offered in a stylish, intimate restaurant.
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I was following Farmlore since sometime and wanted to go there. I convinced my friends to spend 5k each for a weekend lunch and drove more than an hour from the city towards the outskirt where the restaurant is situated. The place is pretty pleasant with lot of tees around , which is obvious as its inside a farmhouse. The restaurant is a cute small place with good natural light coming in. With a capacity of 20/25 people, i quite liked the place. Being a foodie i was eager to see if i have found a go to place for interesting food. Once the service started, it looked quite promising with beautiful looking tiny winy dishes. Each one course made me hungry for the next one. And my excitement lasted till i received a quail dish with a quail feather in it. I hate to see feathers in food and all of the sudden mu hunger vanished. I informed the staff there and one of the chef came and took the feather away immediately. And then the staff removed the dish as well. Then she told that , she has informed the chef who prepared this he should come and explain. And the service went on with no sign of the chef for next 20 minutes and when the chef came , he acted very casual and told me casually - "so you found something". I said yes there was a feather. He paid no attention and again with a very very casual manner he is like that's not a feather but let me see. After that no-one came to us. Neither anyone apologized nor anyone replaced our dish. They all were in a we don't care mode like you have already paid for it and we just don't care. Self acclaimed chefs who has worked in different countries and renowned restaurants, you cant help but notice how cold they are towards their customers. As if they are doing some kind of favor, no one smiles and just serves food in a very mechanical manner. I paid 5k just for the lunch with very specific menu and one of the dishes was not edible. When you charge so much and have a fixed guest list who need to book 1 or 2 weeks in advance, and still cant serve food properly i seriously doubt their skillset . It was the most disappointing lunch i had ever had , well with a nice green surroundings. The good things i can list here as - 1.interesting concept Green surroundings One only well behaved staff (i think her name was Sonali and she was pretty warm ) And now the bad things - dubious about the food hygiene and safety measures Too proud and cold behavior of the chefs like they are paying you to visit them Too costly (which could have been ignored if you get the value for money but you don't), Way too far from the city Be sure that they will not replace your dish even if you get anything inedible and unhygienic from it. leave it or take it what ever is served. Upon asking for the drinks they were serving for second time , they did not give. And here also no one came and told that it was over but just ignored. Now...
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As a vegetarian foodie, I have been looking for a fine-dining chef's table kind of experience and Farmlore exceeded my expectations.
Food - Excellent Menu - Excellent Ambiance - Excellent Experience - Excellent People behind the experience - Excellent
No wonder that I this was one of the highlights during my recent trip to Bangalore.
Food - First things first - did it taste good? Hell Yeah! Did it look good - Yes of course (looked like art)! Did we go Yummm out loud - a few times, Yes!
Menu- Farmlore is based on the concept of localvore. That means that the food was inspired by local cuisine, culture and traditions. But that's where it ends. The chefs had done an excellent job elevating those recipes to a whole different level. From solkadhi inspired small bite, to guava inspired flavor bomb that was topped with salt and red chilli. No matter if you are a big fan of traditional Indian cooking, or someone who is a global taste, you will enjoy the food at Farmlore.
Ambiance - Surrounded by greenery, including the trees that were laden sapota (chikoo) to Mango plantation in the back- the place is like an escape from the traffic and hustle bustle of the city of Bengaluru. The dining room has huge glass windows that let you enjoy the natural beauty as you take in the many courses of your meal. The kitchen and prep area are visible, you can peek and guess what your next course is.
Experience - The overall experience, as described by some other reviewer was like a few hours of performance art. It was a few hours of immersive culinary art. With each course, one of the chefs would drop by your table and describe the food, and the story behind it. they were open to answering your questions, giving you a tour of the kitchen, and the tour of the hydroponic farming pods where a lot of the herbs and vegetables are harvested from.
People Behind the show - I got to meet the founder Kaushik, and the Chefs - Chef JE, Chef Mythrayie, and Chef Avinnash during my visit. They seem passionate and proud about what they were doing. Everyone I met was courteous and ensured there we had a good experience. The team has achieved something incredible! CONGRATULATIONS!
A few tips for those who are going in the future
Gimmicky attempt with no hospitality and basic etiquette. One of rudest and most impolite staff I have encountered.
You are in the hospitality business - please don’t try to run it like a military camp!
There was no information regarding lunch not being served if one arrives after 1:15 pm. While one expects the restaurant to inform its guests on such crucial detail well ahead of time, I was threatened that I would be missing a few meals in case I’m late - that too when I’m on my way to the restaurant. This felt like attending a boarding school where you just follow the drill. No questions asked!
When we reached the place, we received no help or guidance on how to navigate our way to the restaurant. They made us take a muddy route through the woods. It was raining and our car struggled to move through the mud - consuming extra time. It was only later when we realised that there existed a shortcut which went straight to the restaurant but was blocked for no reason.
Due to lack of any sign board or helper around, we had to discover our way through the woods by trial and error. After much struggle and frustration we reached the restaurant and expected the manager to greet and make us comfortable. To our surprise, we were rushed through the first couple of minutes without any breathing time.
One of the chefs heard our conversation about the unpleasant experience and made a side comment - “you are late, still we are giving you food”, while we were trying our best to enjoy the rushed menu. That was a cheap move and not at all appreciated - especially when you are in the hospitality business. Any other restaurant would send in a manager to speak to the customer and understand his/her concerns. Not address them condescendingly.
Nobody was receptive to our feedback and instead they tried to defend each of their mistakes and shortcomings by taking things personally. Not even an apology for that rude comment from the head chef.
5 mins into the tasting, we decided to walk away for good. It made no sense to stay in that disrespectful environment.
Taking ₹10,000 in advance and behaving like disrespectful amateurs was not expected from a tasting menu. You have a long way to go and I hope that your head chef learns how to take...
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