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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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The countdown begins!! ⏳ 10 days. 1 team. One billion dreams. 🇮🇳 Every flavour refined, every technique perfected. Team India is locked in, fired up, and ready to bring our rich culinary heritage to the global stage at Macao. Ancient Wisdom | Precise Mastery Stay tuned! 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 #CulinaryOlympics #BocusedOr #BocusedOrIndia #BocusedOrMacao #ContinentalSelections [ ProudToRepresent , FlavorsOfIndia , ChefsOfIndia ]
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@cntravellerindia was one of the first publications to write about FarmLore, 5 years on to be recognised on this list year after year is like coming a full circle. This year was extra special we’ve moved up the list to No. 4. For us, that number is less about the jump and more about everything that has happened in between, and how much we’ve grown and changed while keeping our core the same. The menus that have changed, the hands that joined us in collaboration and the feedback from our community and most of all a team that keeps showing up and pushing each other to do better. We’re lucky to have a group of people here who care deeply about what they do, and who continue to question, learn and grow together. That same energy carries into every service, every plate and every guest experience. And then there are our guests, the people who have made the journey to the farm, returned for new menus, brought friends and family, and continued to trust us over the years. Being able to celebrate this with them makes it even more special We’re very grateful to Condé Nast Traveller team for creating this platform that brings the industry together. @diviathani and @sa1i1 it’s incredible to see you both raise the bar every year. Thank you to the jury and everyone who has been part of the journey so far. See you at the farm
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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
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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 . . . . . [Bocusedor] [BocusedorIndia] [TeamIndia] [ChefsofIndia] [ContinentalSelection] [CulinaryMilestone] [PursuitToLyon] [IFCA] #bocusedor #bocusedorindia @bocusedor
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Mangoes picked from the trees, pruned branches used to fuel the cooking fires. @farmlore.in, just outside Bangalore, India. In 2025, Farmlore received the One To Watch Award from A50B, which recognises a restaurant with the potential to become one of the region’s best. It sits on a huge farm where mangoes, coconuts and other fruits grow. I learned that India has over a thousand varieties of mango. I had no idea there were so many. or that some are eaten by sucking out the juice! There are hydroponic growing systems on the farm, and they raise cows too. More than 60% of the ingredients in the tasting menu come from the farm, while organic kitchen waste is composted and returned to the soil. @chef.je2901 tells stories through his cooking. Throughout the meal, I felt he was sharing the foods people here have eaten for generations and the memories that come with them. When I think of South Indian food, rice, dosa and idli come to mind first: dosa cooked thin on a griddle like a crêpe, and idli made by steaming fermented batter. Coconut and tamarind are common ingredients too. But even within Karnataka, where Bangalore is, food traditions differ between the coast and inland areas, and between the north and south. Johnson explores these traditions through local ingredients, using wood fire, fermentation and modern cooking techniques. What grows here? How have people been eating it? And what possibilities does the chef see in it? I found myself thinking about all of this over dinner. I left Farmlore wanting to learn more about Indian food. 망고나무에서 열매를 따고, 가지치기한 나무로 불을 피워 요리한다. 인도 방갈로르의 팜로어! 아시아50 베스트 ‘One To Watch’를 수상하기도. 팜로어의 개성과 잠재력이 주목받았다는 의미다. 농장엔 망고와 코코넛을 비롯한 과실나무들이 자라는데 인도에는 망고 품종이 천가지가 넘는다고 한다. 그 다양성도 신기했는데 과육을 베어 먹는 대신 즙을 빨아 먹는 망고도 있다고. 농장엔 수경재배 시설도 있고 소들도 함께 키운다. 코스에 쓰이는 재료의 60% 이상을 농장에서 얻고, 주방에서 나온 유기물은 퇴비로 만듬. 남인도 음식 하면 쌀과 도사, 이들리 같은 음식이 먼저 떠오른다. 도사는 크레페처럼 얇게 부쳐내고, 이들리는 발효한 반죽을 쪄서 만든다. 코코넛과 타마린드도 자주 쓰인다. 하지만 방갈로르가 있는 카르나타나주 안에서도 지역마다 식문화는 서로 다르다. 팜로어는 그 다양한 식문화를 지역의 재료와 그 배경을 장작불과 발효, 현대적인 조리 기술을 오가며 풀어낸다. 여기서 무엇이 자라고, 사람들은 그것을 어떻게 먹어왔고. 그 안에서 어떤 가능성을 발견했을까. 농장에서 시작한 이야기가 한 끼의 식사로 이어지는 팜로어에서 식사하고 나니 인도 음식에 대한 궁금증이 더 많아졌다. @theworlds50best
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Happy Teachers day Awards don’t just celebrate — they instill responsibility. Every recognition is a quiet reminder that the standard you’ve set now has to be lived up to, again and again. They say a self-taught cook finds a teacher in everyone. Truer version: every person becomes an unedited lesson in what to adopt — and what to reject. Teachers’ Day, for someone who forged their own path, isn’t about traditional mentorship. It’s about lessons that arrive without a lesson plan. A child’s curiosity strips away the assumption that you already know how something behaves — teaching you to stop relying on muscle memory and start paying attention again. A precious memory of Vir Sangvi @virsanghvi : sitting across the chef’s table as a storyteller, recounting the histories of chefs who came before, back when I was an apprentice at the Taj. A precious memory of Kiran Selvaraj @chef.kiran the way he’d kindle a simple question into a rabbit hole, sending me chasing answers to culinary doubts long after the conversation ended. And then there’s my Buisness partner, Kaushik Raju @kaushik9432 — not a teacher in any formal sense, but the most honest one. He doesn’t hand you a lesson. He makes you sit with the ones you’d rather avoid. To everyone who ever showed me how to do something better — or exactly what not to do — that’s where the real training happened. And maybe that’s the quiet irony: a syllabus with no teacher eventually turns you into one. The same instincts sharpened by curiosity, composure, hustle, and honesty are now the ones being passed down — to the young chefs learning in kitchens today, the way none of it was ever handed to me. . #cheflife #chefsofindia
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Ducks N' Roses November Rain was my first ever Guns N’ Roses song. I’d get back from school — I suppose it was 8th grade then — and cable TV had crept in, still fairly new to our part of the world. MTV was quite the standpoint of at least my school conversations, and we were blissfully ignorant of how the world would change when the internet arrived. But this was long before that. My tween mind never understood why a group would call themselves Guns N’ Roses, or why they’d want to sing a song about November rain that was, at its heart, about a breakup — and tell me, which artist actually avoids that scenario? And if I could vaguely trace it back, maybe this is when I decided to bring ducks and roses together. A lid lifts off a small ribbed cup, dusted pink like the inside of a shell, and the first thing that meets you is smoke — a torched meringue crown, scorched in a fan of feather-like lines, still warm at the edges. Underneath, an almond custard sits quiet and pale, waiting its turn. Push through that, and the aged duck and its spices reveal themselves — ablend of cardamom and cloves running along lines similar to a korma, letting the bird speak while the floral notes of aged duck blend in cohesively. The build of layers contrasts against the textural play — silk custard, torched meringue, the bite of spiced duck beneath — but the idea was still subject to a fair bit of risk, as the flavour tones could easily tip into a soapy aftertaste. The addition of berries and pomegranate seemed to fix the ordeal, cutting through with a tartness that keeps the roses from ever turning sweet-headed. The cup itself sits in a wreath of deep pink roses, fresh-cut, still holding their scent — bringing the theme back full circle, the flower as garnish and as memory. Beside it, a plate of milk buns, glossy-topped and pulled apart in fours, sits with a whipped Mandya butter finished with gulkund — rose petal preserve folded straight into the churn, so even the bread carries the same thread back to November rain, back to that tween who didn’t yet understand why anyone would sing about a breakup and call it something so soft as a rose. @farmlore.in @explore.2901 . #chefje
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My first time at Farmlore. And it happened to be their 5th anniversary tasting — so no gentle introduction, just ten dishes handpicked from over 2,000 they’ve served since 2019. 🐜🍯 What struck me most wasn’t any single dish, it was how much invention is packed into a menu that could’ve easily coasted on nostalgia. Moringa soup served in a baby bottle, an edible plastic over a squid-ink swipe that looks like it was painted, not plated. Lobster wrapped in a sheet of lycopene leather. This is a kitchen that treats “innovative” as a verb, not a marketing word. And yet none of it feels like innovation for its own sake — the Bannur lamb, the raagi mudde with saaru, all of it stays tethered to Karnataka even while the technique goes somewhere far more ambitious. That balance is hard. Most places pick a lane. Bright, creamy, fragrant and completely unexpected pineapple dessert. And to finish: Kala Thén with Halikar milk, honey and seasonal blossoms. Wine kept pace with the food — Chartogne-Taillet Sainte Anne to open, a Kamptal Grüner through the middle, and the best port wine of my life at the end, which might be the single best way I’ve ever finished a meal. Five years in and walking in for the first time, I finally get why this reservation is the hardest one to get in the city. 📍Farmlore, Bengaluru
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Farmlore's third time 5 stars into this journey, and each one still feels like the first. Getting the Ultimate 5 Stars for the third time is special — but what makes this one sit differently is remembering where it all began. Long before the world started noticing Farmlore, before the international lists and the acclaim from far corners, it was this stage, this recognition, that told us we were on the right path. This was our first national nod. Everything since has only built on that foundation. I owe that beginning to Culinary Culture @culinarycultureco - Sameer Sain, Vir Sanghvi, & Raaj and people who make this tick, What you handed us wasn’t just an award — it was a mantle of encouragement, and encouragement like that comes with weight. It becomes responsibility. Responsibility to the produce, to the land it comes from, to the team that turns it into something worth putting on a plate every single service. The Ultimate Restaurant Awards have never just been a ceremony to us. They’ve been a marker — a way of saying that Indian dining, told honestly and rooted in where it comes from, deserves to be seen and celebrated on its own terms. Farmlore exists because of that belief, and this third star is a reminder of why we started. Grateful, always, for the initiative — and for a mantle that keeps asking us to earn it, again and again. — Chef Johnson Ebenezer . Thank you Food hunters of @culinarycultureco @virsanghvi @raajsanghvi @sameer.sain @tarun4592 @vidhi.arora.33 @kashyyyt #Cheflife #chefsofig #farmlore
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Every dish I’ve ever had since Opening Day 5 years ago @farmlore.in has been innovative with a touch of tradition, spectacular visually but backed up by deliciousness, a true story of the ingredients grown on the farm but with a combination of traditional and modern style of cooking. Like their jamun sorbet shown here. Like the fish with an edible charcoal crust. Sheer artistry with immaculate cooking techniques. And with @chef.je2901 constantly evolving his menu, the dishes have surpassed the days in a month. Their BEST dishes of the past 5 years is still on. Only just. I’m waiting for a slot to get my fave space at chefs table.
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An honest review is pure gold. It isn’t just a numerical score—it’s a moment of real human connection. It carries nuance, emotional context, the subtle rhythm of an experience, or a quiet gesture of warmth. Even when critical, authentic feedback comes from a place of genuine engagement. It offers an unvarnished mirror for growth, building a bridge of trust between a craft and its community that no marketing budget could ever buy. Tragically, these rare and thoughtful contributions are increasingly forced to blend into a mountain of artificial garbage. What should be a sanctuary for real feedback has been invaded by bot farms, synthetic one-liners, and malicious review networks. Bad actors flood platforms with generic fake ratings to manufacture an artificial crisis, only to turn around and sell "reputation management" to fix the very damage they created—a modern digital protection racket operating in plain sight. For those on the receiving end, manually flagging these fake reviews is like trying to bail out a sinking ship with a thimble. But the ultimate casualty isn't just an arbitrary star rating—it’s signal clarity. A patron’s beautifully written reflection of a memorable evening gets buried alongside fifty automated accounts spamming hollow text. The genuine human voice gets swallowed in the rubble. Until platforms enforce real verification, the aggregate numbers mean nothing. Look past the manipulated scores, ignore the noise, and look strictly for the soul, context, and truth in the prose. #AuthenticFeedback #Hospitality #RealVoices #farmlore #chefje2901
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It was Kaushik who first invited Stanley and Chetan, back when I cooked in Bangalore for the very first time — April 2019, with a concept which we named it as Lore. I didn’t know then that a single evening in someone’s kitchen would become the seed of something that’s still growing today. Yes, it’s been over 7 years since that evening. Some relationships only get stronger as time moves forward, and this was one of them. What began as a meal shared among a few people slowly became something larger — a circle that kept widening, a table that kept finding room for one more chair. Somewhere along the way, we made more friends, and out of that came TBBT — The Bangalore Black Tie. It was known, at first, simply as the night everyone dressed up: formal attire, polished shoes, the kind of evening where you show up as your best-presented self. But underneath the black ties and the careful outfits, something looser and truer was happening. People let themselves go — not in spite of the formality, but almost because of it, as if dressing up gave everyone permission to open up. And yet, at the heart of it, nothing had really changed. It was still the same people who had always shown up, still the same souls who had heard our stories over the years and quietly, consistently, cheered us on. This time around they were asked by Stanley to loose the formal attire but the spirt of encouragement was still evidently captured by Avinash Sosale. @avinashsosale #TBBT #farmlore #chefje #
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