A Magical Afternoon at Farmlore: Celebrating Our 10th Wedding Anniversary

From Ant Pupae to Cured Kalenji to Dark Chocolate Delights

Have you ever had a meal so extraordinary that it felt like stepping into a fairy tale? That’s exactly what happened when Rachayeta, and I celebrated our 10th wedding anniversary (in April) at Farmlore, a fine dining gem on the outskirts of Bengaluru. Join me as I recount an afternoon of culinary magic crafted by the incredible Chef Mythrayie Iyer and her team.

An Enchanting Start

The first course featured three dishes, each more surprising than the last. We kicked off with Jamun & Snikatta, a savory meringue with dehydrated jamun. Unfortunately, I was too mesmerized to remember to snap a pic! Next was Moringa and Kalakkai, followed by an unexpected delight—Ant Pupae. Yes, ants! And they were delicious, a crunchy burst of flavor that set the tone for the evening.

The second course, Nandu, was a masterful blend of blue crab from Comorin, avocado foam, herbs, and sea grapes from Rameswaram. It also came with a green apple fritter so light it felt like eating a cloud. The balance of sweet, savory, and crisp was simply mind-blowing.

Then came the third course, my favorite—Duck Tacos. These weren’t your ordinary tacos. The shells were made from breadfruit and vegetables, filled with thinly shredded duck and topped with delicate egg yolk shavings. A sip of ‘coffee, pomegranate, and citrus’ drink after finishing the taco made the experience even more enchanting.

The fourth course was Tarbooz, a salad like no other. Imagine charred watermelon roasted over fire for 14 hours, combined with strawberry molasses and a cracker made from watermelon seeds and sesame. It was umami through and through.

We ended the appetizers with an “aam panna popsicle,” which I dipped into ginger candy. This palate cleanser was the perfect prelude to the main course.

A Symphony of Flavors

Our journey through the main courses began with Pudhayal (Treasure), featuring cured Kalenji (barramundi fish) in a turmeric, coconut and Mandya butter broth, with gooseberries and kingfish roe. It was so delightful, I found myself licking the plate clean!

So what made it so delightful? Hold your breath and read on.

The team studied the temperature of the ground for about a week, i.e., temperature at certain times of the day, temperature before and after watering the ground, etc. Once they knew the ideal temperature for curing the fish, it was seasoned with salt and herbs, packed and buried underground for about 6 hours. Then it was dug up, pan seared slowly, creating the stunning texture you see in the picture.

Next was Tiller of the Soil, inspired by a painting by Nandalal Bose. As the land in the area where he lived was very fertile, people grew 4 crops a year. The most common ones are rice, wheat, maize and pigeon pea. So, the team at Farmlore brought together quail, kala bhath, pigeon pea, corn, and wheat, all harmonized with a sauce made from burnt tomato, nolen gur, and sesame. The interplay of textures and flavors was like a symphony in my mouth.

Kuri followed, a dish of Bannur lamb served on brioche bread with a spiced sauce of shallots and chickpea hummus. The lamb melted in our mouths, and the brioche remained perfectly crisp—a testament to the chef’s expertise.

Before dessert, we enjoyed Ruby, a pre-dessert made from Ruby tomatoes from Karnataka along with fermented milk tiles spelling RUBY. It was a tangy, sweet palate cleanser that prepared us for the grand finale.

And what a finale it was! A dark chocolate dessert with 72% dark chocolate, beets, tamarind sauce, peanuts, and topped with crispy curry leaves (whatttt?). It was hands down the best dark chocolate dessert I’ve ever had—each bite a revelation.

We ended the luncheon with a five-part dessert: gin gummy, whisky gummy, caramel chocolate, dark chocolate, and a coffee and macadamia nuts tart. Each bite was perfection, leaving us completely satiated yet wanting more.

But the celebrations did not end there. My dear friend PD had driven all the way to JW Mariott Bengaluru Prestige Golfshire to get delicious cakes and a customized chocolate photo frame and that was a perfect end to a great afternoon.

Conclusion

Our anniversary dinner at Farmlore was an unforgettable journey through a wonderland of flavors and textures.

Special mention to Chef Johnson Ebenezer and Prajwal for explaining the process and idea behind Tiller of the Soil & Duck Tacos. And loved the way Johnson opened up our afternoon with a debrief of the restaurant’s ethos and policy on sustainability.

Chef Mythrayie Iyer’s creations weren’t just meals; they were masterpieces. If you’re looking to celebrate a special occasion or simply indulge in an extraordinary culinary experience, Farmlore is the place to be.

What’s the most unforgettable meal you’ve ever had? Share your experiences in the comments below!