Many of the ingredients we use carry deep regional and cultural significance. We work 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.
Honouring Our Terroir
Our kitchen is led by co-founder and chef Johnson Ebenezer, whose approach is defined by clarity, restraint, and a deep respect for ingredients. His cooking balances technique with intuition, allowing flavours to remain familiar with hints of surprises.
Drawing from regional influences, global exposure, and extensive work with live fire and fermentation, the kitchen focuses on creating food that feels grounded yet artful. It's designed to be a space of continual learning, responding not just to the farm and our seasons, but the evolving dialogue around India's cuisines
The Kitchen & The Chef
Many of the ingredients we use carry deep regional and cultural significance. We work 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.
Honouring Our Terroir
Nurtured by Kaushik Raju, owner and founder of Farmlore, the farm is the backbone of everything we do. Dense mango and coconut groves give way to hydroponics, seasonal growing, and a broader ecosystem that includes livestock, squirrels, rabbits, and the many creatures that call this home. His passion for science and love of food make this a place for quiet experimentation — growing, always, in harmony with nature.
The Farm & The Founder
Our kitchen is led by co-founder and head chef Johnson Ebenezer, his approach is defined by clarity, creativity and a deep respect for ingredients. He balances technique with intuition, and the resulting flavours translate into masterful stories on the plate. Drawing from regional influences, global exposure, cooking entirely with live fire, the kitchen focuses on creating food that feels grounded yet artful. Farmlore is designed to be a space of continual learning.
The Kitchen & The Chef
At Farmlore living and growing alongside nature and the turning seasons is a way of life. Sustainability for us isn't a statement; it's a series of everyday decisions, lived through wood-fired cooking, a solar-powered kitchen, water-saving hydroponics and our free-grazing cattle. Our approach is conscious, practical, and continually evolving.
Responsibility Not Rhetoric
The farm forms the foundation of Farmlore, a working landscape that shapes how the kitchen thinks, plans, and cooks. Spread across 33 acres, it supports hydroponic systems, seasonal growing, and a broader ecosystem that includes livestock, squirrels, rabbits, and other fauna on the farm. Under the careful stewardship of Kaushik Raju, the estate functions as both a productive farm and a space for learning. What is grown here is not cultivated for yield alone, but shared across a living environment that extends beyond the kitchen.
The Farm & The Founder
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At Farmlore, fire and folklore are foundational, shaping both how we cook and how we think. Fire is treated as a disciplined tool, while folklore informs a deeper understanding of ingredients, techniques, and traditions. This philosophy extends into how we operate: from wood-fired cooking and a solar-powered kitchen to free-grazing cattle and a working kitchen garden. Sustainability here is not a statement, but a series of everyday decisions; conscious, practical, and continually evolving.
Responsibility Not Rhetoric
