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Avinnash Vishaal

@avinnashv

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•In sterquiliniis invenitur•
@bocusedor Team 🇮🇳 Candidate 26/27
Sous Chef @farmlore.in
Ex: @benu_sf• @californiossf• @restaurantfrantzen
📸 @tharrpadam

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"Responsibility"

We stand tall on the shoulders of those who came before us. The only word on my mind when I want to describe this moment is "responsibility". And I think that word carries its weight on literally everything and everyone that has a personal or professional association. I want to thank everyone (you know you are) in this journey so far, for all the support and love.

Having said that, this first step is just the start of something bigger than all of us and I am grateful to be part of that very start. A start towards showcasing what Indian food can be capable of, for those who still wonder what it is.

Nothing is given or granted in life, and so is this. Let's earn our keep. We are not done yet.

Bocuse d'or Team India 2026 🇮🇳

#bocusedor #bocusedorindia taken in India by @avinnashv

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4 months ago

What does it take to compete on the world's biggest culinary stage?

In this special conversation, Chef Johnson Ebenezer @chef.je2901 and Chef Avinash Vishal @avinnashv discuss their culinary journeys, the vision behind @farmlore.in , and how Convotherm supports Chef Avinash's preparation as a Bocuse d'Or candidate.

Watch now and gain insights from two inspiring culinary professionals.

#Convotherm #BocuseDor #Farmlore #WelbiltIndia #ChefTalks #CulinaryExcellence by @avinnashv

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3 days ago

We've been working really hard over the last 3 months leading up to the Asia-Pacific selections. To be able to see this process take shape gradually, it's one of the most gratifying experiences I've had in my professional career. It's pushed me to be better and evolve as a cook and I am very grateful for all the support that's come along the way. The feeling is getting real as time is ticking- it just feels like you have 100 browser tabs open and there is one tab with music going and you don't know which one that is.
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[Bocuse d'or, India, Bocuse d'or Asia-Pacific, Road to Lyon]

#bocusedor #bocusedorindia #chefslife🔪 #finedining #chefsofinstagram taken in Bengaluru,Karnataka by @avinnashv

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17 days ago

Presenting Team India for Bocuse d’Or Asia-Pacific at Venetian Macao I November 1st and 2nd, 2026

President of Bocuse d'Or India : Chef Madhu Krishnan @madhu.w.krishnan

Candidate: Chef Avinnash Vishaal @avinnashv

Commis: Chef Mehul Shah @_mehul_shah_

Coach: Chef Johnson Ebenezer @chef.je2901

Jury Member: Chef Debraj Bhaumik @bhaumikdebraj

Powered by IFCA - Indian Federation of Culinary Associations @ifcachefsofindia

Stay tuned for more . . .
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[Bocusedor] [BocusedorIndia] [TeamIndia] [ChefsofIndia] [ContinentalSelection] [CulinaryMilestone] [PursuitToLyon] [IFCA]
#bocusedor #bocusedorindia
@bocusedor by @avinnashv

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18 days ago

Five years of Farm Lore.

@farmlore.in celebrates five years with a greatest hits menu that’s one of the best meals I’ve had at one of India’s best restaurants. The team has created over two thousand dishes over the years so I’m sure it wasn’t easy to pick ten favourites. But @chef.je2901 , @kaushik9432 and @avinnashv have managed to pull off a superb selection, full of iconic dishes that remind us why we fell in love with this restaurant.

It has all the elements that make the food here so brilliant.
The extraordinary technique. Both the duck and mullet were amazing but I’ll never stop being amazed by how I always get these perfect eggs cooked on a fire… it’s like a magic trick.

There’s the sense of rootedness and comfort in dishes like the Bannur lamb with horsegram and haleem and raagi mudde with saaru (though both are elevated far beyond anyone ever imagined possible).

And of course, it’s about the creativity, the inventiveness, the sense of joy that is Farm Lore’s signature. It’s not just the ants or the sphere (a jamun flavour bomb this time). Or the umami hit of a thick moringa soup drunk from a feeding bottle. The joy of a lemon sorbet course that takes cauliflower foam and sweet peas.

And finally, it’s the absolute world class quality. Whether it’s the lobster with lycophene leather or the stunningly nuanced and subtle pineapple, yoghurt and pandan dessert, these are dishes that you could eat at any of the world’s best restaurants and be happy.

I strongly strong suggest going and eating this if you have the time. It’s a great showcase for why this is one of India’s best restaurants and you won’t find many better meals anywhere all year.

(What we are in comments) #blahvsfood taken in Bangalore by @avinnashv

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3 months ago

Congratulations to Chef Avinnash on winning Gold at the Bocuse d'Or India National Selection.

One of the world's most respected culinary competitions that brings together some of the finest culinary talent from across the globe.

Team Farmlore is proud to see him represent India at the Asia-Pacific Continental Selections.

@bocusedorindia @bocusedor

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#farmlore #farmlorebIr #asias50best #bocusedor #world50best finediningrestaurant finedinelovers worlds50bestrestaurants
[dining Bangalore, tasting menu, bocuse d’or, gastronomy competitionFine dining bangalore, farm to table dining, Worlds 50 Best, Food Experiences] by @avinnashv

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4 months ago

Rameshwaram Octopus | Kokum | Beet

🐙🐙🐙

A personal favourite from earlier this year- and this combination really slaps. The octopus here is finished over the embers with Byadgi chillies right before it hits the plate.
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[chef life, restaurants , world's 50 best, asia's 50 best, fine dining, restaurant life, chef's table, seasons]

📸 : @simplethang_ taken in Farm Lore by @avinnashv

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5 months ago

New Season, New Opportunities! ⏳💥

@farmlore.in
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[chef life, restaurants , world's 50 best, asia's 50 best, fine dining, restaurant life, chef's table, seasons]

📸 : @simplethang_ taken in Farm Lore by @avinnashv

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5 months ago

An intersection of pop culture and kitchen creativity always proves to be a formidable combination to reckon with, and the process of creating a dish and story just branches into trajectories that may not be of a singular thought.

Link in bio. 🎙️

HOSTS: @chef.je2901 / @avinnashv

RECORDING / EDITING: @_wineat

#modapodcast

[Moda Podcast, Chefs, Restaurants, Hospitality, Kitchen Confidential, Fine Dining, Behind The Scenes] taken in Farm Lore by @avinnashv

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5 months ago

In our latest episode, we talk about the process of creativity in the kitchen and its lasting moments in the dining room with guests.

Link in bio. 🎙️

HOSTS: @chef.je2901 / @avinnashv

RECORDING / EDITING: @_wineat

#modapodcast

[Moda Podcast, Chefs, Restaurants, Hospitality, Kitchen Confidential, Fine Dining, Behind The Scenes] by @avinnashv

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5 months ago

EASTER 2026 🐰

Interactive courses are some of the most exciting parts of a meal @farmlore.in - it touches on parts of us that we seldom or just simply forget to pay attention to as we grow up owing to the forever changing "realities" of the world. The parts of us that make us truly, "US" as individuals. This course, specifically designed for the week of Easter should serve as a strong reminder that we can always start over a new chapter and begin to look inwards for that spark that truly makes us HUMAN.

It's always fun to be a part of the creative process with @chef.je2901 , as I pick up something new to learn and evolve my perspective from our conversations. Thank you chef. 🐣

#easter #farmlore #finedininglovers #worlds50best #india taken in Bangalore, India by @avinnashv

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6 months ago

EPISODE 2 IS OUT!

In this episode, Avinnash reflects on his experience participating in the World Truffle Championship held in Soria, Spain. We discuss the entire ordeal of hunting truffles, quality checks determining their worth as an ingredient and the dish that was paired with truffles during the competition.

HOSTS: @chef.je2901 / @avinnashv

RECORDING / EDITING: @_wineat

#modapodcast

[Moda Podcast, Chefs, Restaurants, Hospitality, Kitchen Confidential, Fine Dining, Behind The Scenes] by @avinnashv

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7 months ago