Latest news with #Farmlore
Hindustan Times
6 days ago
- Entertainment
- Hindustan Times
Listicle: 10 restaurants that serve bugs and grubs
Papa's, Mumbai. Chef Hussain Shahzad's 12-seater restaurant is known for many things: Being on Time Magazine's World's greatest places list, for its mad rush when reservations open, for its hard-to-categorise Indian food. And for Bugs Bunny: Wild rabbit marinated in red weaver-ant chutney, delicately sauced with black pepper, cumin and sumac. The chutney, which has a GI tag, comes all the way from Odisha. Delish, at least that's what we've heard. Papa's Bugs Bunny comprises wild rabbit in red weaver-ant chutney. (INSTAGRAM/@PAPASBOMBAY) Quintonil in Mexico City serves avocado tartare with a side of ant larvae. (INSTAGRAM/@REST_QUINTONIL) Quintonil, Mexico City. Mexican food is more than just tacos, nachos, and quesadillas. Why not try an avocado tartare with a side of ant larvae? Or a salsa made of stink bugs? Or fish barbecued in a grasshopper marinade? These are the stand-out insect-themed dishes that chef Jorge Vallejo serves at his two-Michelin-star restaurant. Rumour has it that the food is so good, it brings diners to tears. Takeo in Tokyo has a waterbug cider ice cooler on the menu. (INSTAGRAM/@ Takeo, Tokyo. At first glance, it's like any other Japanese café – cosy, lit by warm lights, and impossibly well-styled food displays. Look closer. The shelves are stocked with packets of ready-to-eat crispy locusts, bamboo worms, and chocolate-covered black crickets. From the menu, you can order bee lemon sodas, a waterbug cider ice cooler, cricket pastas, and grilled silkworm sausages. They also advise you how to whip up your own edible insect meals. High-key sounds good. Inoveat in Paris serves gourmet dishes with organic, farm-grown bugs. (INSTAGRAM/@ Inoveat, Paris. This French restaurant prides itself on presenting bugs gourmet style. So, chef Laurent Veyet serves his special bao made with ground cricket flour, puffed worm cocktails, and cranberry cookies studded with insects. The bugs come from French farms and are fed organic produce. Veyet says his goal is to prove that consuming insects is a healthy, sustainable choice. And it can be haute cuisine too. The menu at Fura Bar, Singapore includes spicy, mealworm margarita. (INSTAGRAM/@ Fura Bar, Singapore. Who hasn't, at some point, craved a jellyfish-and-quail martini, or a 90-day fermented pumpkin and pineapple wine, right? The bar serves both, but the big draw is the spicy, mealworm margarita. 'We want to create new ways of eating and drinking that make sense of the climate we have now,' founder Sasha Wijidessa says in promo interviews. After the Singapore Food Agency approved a range of insects for human consumption in 2024, the pickings have been easier. Fire ants have become a signature item on the menu at Farmlore. (INSTAGRAM/@ Farmlore, Bengaluru. Fire ants, which are part of Kodagu and Coorgi cuisine, have become a signature item on the menu at Farmlore. They adorn a meringue and salad, and are blended into a sorbet. Their taste, locals believe, differs according to the trees they're collected from, which are usually mango or lemon trees. Protein-rich, they add just the right amount of citrusy punch to a dish. At Akkee in Bangkok, you can enjoy shiny, soft ant eggs in curries. (INSTAGRAM/@ Akkee, Bangkok. At the Michelin-starred restaurant, the starters are pretty epic: Crunchy coconut worms, nutty-tasting baby cicadas, roasted subterranean ants, crispy cockchafers. Shiny, soft ant eggs are dunked into curries, tossed into stir-fries, and ground into an omelette. They taste creamy, silky, and tart, diners say. Thai chef Sittikorn Ou Chantop hopes that more people discover insect cuisine. At D.O.M., Amazonian leaf-cutter ants are served on a thick slice of pineapple. (INSTAGRAM/@ D.O.M., São Paulo. Alex Atala, one of Brazil's most famous chefs, has been promoting entomophagy for a decade. At D.O.M., Amazonian leaf-cutter ants are served on a thick slice of pineapple as a starter in the tasting menu. They taste gingery, according to the chef, who discovered them when he was visiting tribals deep inside a remote region in the Amazon. In the culinary world, that pineapple-topped-ant is legendary. At Philadelphia's Cantina La Martina, you can enjoy worm tacos. (SHUTTERSTOCK) Cantina La Martina, Philadelphia. When Philly diners step into Dionicio Jiménez's restaurant, they ask for the 'special tacos', made with agave worm, a Mexican specialty. There's also a braised pork shank served in cauliflower ant puree, and steak served with chimichurri-drizzled chapulines. Jiménez recalls how his mum would swap apples for the addictive, salty chapulines at snack time. Time to rethink those Lays. Alchemist in Copenhagen serves cheese covered with live bugs and edible butterflies. (INSTAGRAM/@RESTAURANTALCHEMIST) Alchemist, Copenhagen. Here, food meets science, art, and technology… and some shock value. The tasting menu, which takes hours to get through, is dramatic: Cheese covered with live bugs, edible butterflies on nettle leaves, frozen honey with a single ant inside. They've also served ray jellyfish and freeze-dried lamb cranium. But that's another list, for another day. From HT Brunch, June 28, 2025 Follow us on
Mint
21-04-2025
- Mint
Meet the chef who went from cooking in ships to culinary stardom
In March, Bengaluru's Farmlore was named the 'American Express One to Watch' by Asia's 50 Best Restaurants Awards 2025. The list recognises a dining institution as a rising star in Asia with the potential to break into the world's best restaurant list in the future. Nestled amidst an approximately 30-acre farm in Sathanur Village, Bagalur, it is a long drive from the city, 23 km from MG Road. At night, a solar-powered pathway leads you to the imposing black double doors. During the day, you can walk around the 12 hydroponic greenhouses. Once inside, what instantly strikes you besides the floor-to-ceiling glass wall is the calm. First-timers will admire the painted mural that covers one wall – a tribute to Bengaluru. They serve only chef tasting menus for lunch and dinner, with prior reservations. Farmlore came onto the culinary scene in 2021 with food that fuses hyper-local ingredients, sustainable practices, and cultural narratives to create a cuisine-agnostic dining experience, with a strong side of story-telling. It begins with Anjaneya , the custom-created fire pit in the kitchen named after the mythological story of Hanuman's (Anjaneya) burning of Lanka. This is seen in dishes like Seataphor, with its messages to 'save the ocean'. This featured snapper with two sauces – a blue one made of spirulina representing the sea, and a black sauce to represent oil spills, made ingeniously with coconut oil and charred coconut shells. It's finished with a cover of potato starch created to look like the plastic that fills our beaches. Also read: How to serve local flavours and stories In this 18-cover restaurant, the first course signals the beginning of a perfectly synchronised culinary experience. Dishes are plated, garnished, swiftly brought to your table, and their story narrated. The chefs calmly crisscross each other, rarely speaking yet so attuned to delivering the experience. The maestro behind this culinary orchestra wears a signature 1920s-styled beret and stands in the thick of things. He is chef Johnson Ebenezer, also the co-founder of the restaurant. Ebenezer, 45, grew up in St Thomas Mount, Chennai. Hailing from a family of policemen, he was enamoured by the life of one uncle, who chose a different path: working on a cruise liner. Wanting to emulate him, Ebenezer chose the culinary route. Unable to join a hotel management course because of the family's financial constraints, he opted for a craft course (skill-focused certification or diploma programmes) in bakery and food production after his 12th grade. In 1998, he worked in the butchery and continental sections of Taj Coromandel in Chennai. 'At Taj, I met chef Kiran Selvaraj, who often threw interesting questions at me – why is a tomato red, why does aubergine turn black on being sliced, etc . I would rush to the internet cafés close by in Nungambakkam, research, and return with the answers. I loved it all," he recalls. In 2000, Ebenezer joined the cruise liner Carnival Triumph as an assistant cook. In 2003, tragedy struck: a fire gutted his home in Chennai. From then until 2007, when he returned to India, he worked hard to earn enough to rebuild his home and then joined Radisson Blu Chennai. Ebenezer's curiosity was piqued by one chef's unused collection of molecular gastronomy texturas (products that can manipulate textures in cooking). 'I would go down a rabbit hole looking each one up, experimenting, and making notes. I placed things like spherified olives on the buffet table," he says. After two more stints aboard cruise liners, Ebenezer was back in Chennai. During his time with Radisson Blu Hotel & Suites GRT, he connected with Kaushik Raju, Founder-Owner of Farmlore, for the first time in August 2016. Raju was looking for a chef for the private event of a friend, and Ebenezer fitted the bill perfectly. In September 2016, Ebenezer was roped in to conceptualise Nadodi, a South Indian degustation menu restaurant in Kuala Lumpur, Malaysia. It went on to be mentioned in the Singapore Michelin Guide in March two years later. However, wanting to do something in his own country, he reconnected with Raju and found they had similar thoughts. Raju says Farmlore's vision was to use the power of storytelling through food as it engages all senses and memories. 'Johnson understood this and was not constricted by a particular cuisine, as stories shouldn't be limited to just one type," he adds. Ebenezer completed his stint at Nadodi in 2018. To kickstart Lore—as Farmlore was earlier known within the team—he began ideating, researching, and executing story-based, multi-course degustation pop-ups at various venues. They did the 'Circle of Life' - dishes that told a story from birth to death, at the Courtyard in Bengaluru; another on the 'history of Goa' for Sol de Goa, among others. This was the run-up to the opening of their restaurant Lore. Covid-19, however, had other plans. 'Everything that happened then on was in response to the pandemic. Rents were high in the city with no returns, and so we moved to the Sathanur farm owned by Raju's family. Thus, Lore was renamed Farmlore," recalls Ebenezer. To help the farm work better for the restaurant, Raju got Hydrolore going - a hydroponic set-up for vegetables to grow all year round in a controlled environment. Today, based on the seasons, the farm provides up to 80 percent of the restaurant's vegetables. Vertical farming systems maximise space. Ebenezer's team today has grown to 18, with chefs Prajwal R, Vineeth Kumar M and Babilesh Rajan as chefs de partie (heads of various sections). Their current menu showcases seasonal mangoes, octopus, red mullet, ice apples, raw jackfruit, and ridge gourd. 'Going forward, I want to take the philosophy of Farmlore around the world. We want to visit places like Korea, the Middle East, and Africa, cook with the local produce using our spice blends, and invite their chefs to our restaurant. Also in the works is a book, which will be part memoir and part recipes. All these recipes are in the DNA of my journey; they are just born at different times," ends Ebenezer. Also read: Squid cocktails and bone marrow shots at this new bar in Mumbai Ruth DSouza Prabhu is a features journalist based in Bengaluru.
Yahoo
06-03-2025
- Business
- Yahoo
FARMLORE IN BENGALURU IS UNVEILED AS THE WINNER OF THE AMERICAN EXPRESS ONE TO WATCH AWARD 2025 AS PART OF ASIA'S 50 BEST RESTAURANTS
LONDON, March 6, 2025 /PRNewswire/ -- Farmlore in Bengaluru has been honoured as the 2025 recipient of the prestigious American Express One To Watch Award. Selected by the 50 Best team based on the votes of its Academy and specific editorial criteria, this award highlights dining establishments that showcase exceptional culinary talent, creativity and the potential to secure a spot in the Asia's 50 Best Restaurants list over the coming years. Farmlore, an 18-seater dining experience on a 37-acre farm near Bengaluru, India, is the brainchild of chef Johnson Ebenezer and entrepreneur Kaushik Raju. The restaurant embodies a farm-to-table ethos, driven by seasonality, sustainability and local produce. Its name cleverly combines 'folklore' and 'locavore,' reflecting its dedication to celebrating regional ingredients and cultural narratives. William Drew, Director of Content for Asia's 50 Best Restaurants, says: "Amid the restaurants with a 'farm-to-table' philosophy, Farmlore stands apart with its immersive experience, nestled within an actual working farm. We congratulate chef Johnson and the teams behind the kitchens and farms at Farmlore, on this very well-earned accolade." The restaurant's menus, shaped by the freshest harvests from its farm, consistently highlight core themes, including a strong South Indian influence. Here they prioritise ethical, organic farming principles passed down through generations that also preserve soil health while creating nutrient-rich produce. The design harmonises with its natural surroundings, featuring earthy tones, open spaces and a minimalist aesthetic that fosters an intimate yet direct connection to nature. On winning, Chef Johnson says, "We are truly humbled to be recognised by Asia's 50 Best Restaurants. This award is a testament to our unwavering commitment to doing things the right way while staying true to our values and prioritising ethics over expediency. It's also a testament to the younger generation of chefs who dare to stick to their strengths and roots." Farmlore will be further celebrated at the in-person awards ceremony held on 25 March 2025 in Seoul in collaboration with host destination partner, the Ministry of Agriculture, Food and Rural Affairs and the Seoul Metropolitan Government. The awards ceremony will be streamed live via the link here. The announcement of the list and individual awards can be followed via the 50 Best social media channels, with the livestream beginning at 20:00 Korea time. Media Centre: original content: SOURCE 50 Best Sign in to access your portfolio
