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Swati Rao

@raoswati

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@farmlore.in Montage of my Memories✨⛰️🌊 🤿☕️🥂

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From the lure of spice in 1497 to the light of freedom in 1947, India has carried a legacy of abundance.

This Independence Day, we pay tribute to our diverse and rich heritage, where each region lends its own shade to the nation’s colours, its own story to the nation’s history, and its own flavour to the nation’s table.

Happy Independence Day from all of us at Farmlore 🇮🇳

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#farmlore #farmlorebIr #asias50best #onetowatch #world50best #finediningrestaurant #finedinelovers #worlds50bestrestaurants #independanceday #1947 #flavoursoffreedom #Indiasindependence #79thindependenceday
[dining Bangalore, tasting menu, Fine dining Bangalore, farm to table dining, Independence Day 2026 ,Worlds 50 Best, Food Experiences]

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Honoured to be a part of #Asias50bestrestaurants celebration in Seoul. Great representation from India as 9 of the best restaurants from India made it to Asia’s Top 100 list. Some really fond memories have been made over the last week and I shall remember this trip for a very long time !! Swipe left to see some snippets from the red carpet and finally the Asia’s Top 100 restaurant list from 1-100. @theworlds50best @grandhyattseoul
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#bestrestaurants #celebration #seoul #foodie #foodporn #explore #spiceitupwithsam
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[Asia’s Best Restaurants, Seoul, Celebrations, Street food, Best Restaurants, Food lover, Food recommendations, Food guide, New Delhi]

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Fear is a limiting factor, and it’s present in all of us, but moving past that fear is essential for success!

Its early days for young team @restaurantnaar but we celebrate today as we prepare for tomorrow. 🥂🙏

What a Quarter it’s been for us….
#Asia’s 50 Best
#culinayculture
#bonappetitmag

I am so fortunate to have best of the best in this journey alongside! From my life partner @amandeep2369 who have always had my back to @prateeksadhu partner in crime 👻

And to all who continue to inspire and perspire every day
@aashinakaul @kamlnegi @sonakshi.soni @bob_notmarley @sneha_09 and whole team @restaurantnaar

We are only beginning 🔥
To chasing sun ☀️ and moon 🌙

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“Dream come true … “

It was a super special service for us last evening as Farmlore celebrated being ranked 68 on the Asia’s 50 best list. It was celebration with the ones who made it possible and inspire us everyday to be better- our team and our customers !
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@theworlds50best @asias50bestrestaurants
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#farmlore #farmloreblr #onetowatch #worldprogressiverestaurants

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Three things you might not know about @farmlore.in

One: that the roses on your plate were coated, petal by petal, in mannitol heated to 400°C and left to dehydrate for hours, before arriving like sugared fossil art.
Two: that each course you eat is one among 300 other ideas that didn’t make the cut. Ideas born of nostalgia, memory, and morning comfort.
Three: that plating here is theatre. A room full of serveware exists solely to dress each dish like it’s going on stage.

Farmlore, ranked #41 on @cntravellerindia Top 50, where each course feels less like a monsoon opera sung across soil, smoke, and salt.

@ashwin.mysore and I began with 3 mini-bites: A green bite blooming with mango leaves, edamame, pomelo and peas, kissed by oysters from Kochi; an orange “star” stuffed with Northern Karnataka chutney; and a final floral bite with gulkand and buttercream riding on petals caramelised in mannitol - a process as painstaking as it is poetic.

Then comes salad as spectacle: bok choy, spinach, and lettuce, fire-touched and elevated with lobster with Ketti sauce.

Farmlore has a way of making the humble mythical. Take breakfast, for instance: reimagined in fragments: a pillowy paniyaram from fermented rice batter and eggs; a leek and potato velouté; tomato-onion gojju with a swagger.

The blue crab arrives with a custard made from gassi and kokum, topped with moringa foam, crispy nori. It’s a mise en scène of the ocean.

Then comes a monochrome marvel: Red Mullet cloaked in black batter, reclining on pickled vegetables and a smear of green garlic emulsion, finished with powdered yogurt snow.

The duck is dry-aged, sauced with cashew and green pepper, topped with snap peas and pine nuts, hidden under tomato leather, like a secret.

The Bannur Lamb simmered in mustard and chilli, resting on Govindobhog rice cooked with horse gram. Flatbreads arrive with chickpea and tomato condiments.

At Farmlore, time slows: in the kitchen, where prep spans three days; in your mouth, where memory ripens; and in your mind, long after the meal ends. This isn’t farm-to-table. This is farm-to-fable. And the lore? It lingers.

#restaurantreview #bangalore #dineout

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Best restaurants of India 😍🔥 The list of Asia’s 100 best restaurants was announced yesterday and we have 9 restaurants from India in the coveted list. Have you dined at any of these restaurants ? Which one is your favourite ? Also, do you think there is any other restaurant in India that deserves to be in this list ? Please mention in the comments.
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#bestrestaurants #streetfood #foodie #foodporn #indianfood #foodreels #reelsindia #explore #spiceitupwithsam
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[Asia’s Best restaurants, Street Food, Best Restaurants, Food Lover, Food Recommendations, Food Guide, New Delhi]

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As I headed back to India 🇮🇳, my heart is filled with gratitude. In 2018, I made a promise to myself as I left Nadodi KL: I would make it to the Asia's 50 Best stage with my next project. And it happened in Seoul in 2025.

Family first
Thank my better half for giving me support as she brings the balance with our teens my parents.

The truth is that three individuals made this promise a reality. Firstly, Kaushik, who took a chance on an idea and joined me on a trip to KL in late 2018, along with Swathi.

Then comes the 2 most important personnel's Avinnash – and "My3," as I've saved her contact. The metaphor behind this nickname is "Me - You - Avinnash." We dreamed big, pushed boundaries, and exemplified a vision. During the COVID-19 pandemic, Kaushik's support was invaluable, but it was this core who helped me stay motivated when doubts arose. My mantra was, "All we need is a field to play, and then we'll start playing." We organized pop-ups across South India and sit-down dinners, handling everything ourselves – menu planning, ordering, execution, and social media.

It was Mythrayie who first put us on the radar by participating in the "Rate My Plate" contest by World's 50 Best. When the news arrived, it was a moment of sheer joy and hugs – a truly organic celebration. Later, she took me as her mentor for the regional finals of the San Pellegrino Young Chef competition in Cape Town, where she won. I was influential in shaping her cooking style, and I'm proud of it.

At the Asia's 50 Best ceremony in Seoul, I noticed two empty chairs next to me in the packed auditorium. I felt those seats were meant for the two people who helped me build Farmlore – @mythrayieiyer and @avinnashv God has been kind in pointing that out to me. @kaushik9432

As the timing of her exit from Farmlore would term it genuinely unlucky but nevertheless when credit is due i always give credit, I wish mythrayie all the best in forging a path of her own as she had moved on but to me she would be my "one to watch" for future years to come and I would relish that hug and PARTY 🎉 when it arrives - cos that to me is sheer sprit and determination we will continue to thrive on.
#coreoflore

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Thank you 🙏 @josephlidgerwood

And Team @restaurantevett

"In 2019, during the conceptualization phase of 'Core of Lore', Avinnash's Instagram feed caught my attention. His love for Korea and the phenomenal culinary scene there led him to scroll through his feed, where I discovered Chef Joseph and his visionary project, Evett. At that time, Farmlore was not even a concept, and the world was unaware of the pandemic that would soon unfold.

Years passed, and Farmlore's 'One to Watch' Asia 50 Best initiative brought us to Korea, where we were honored to receive the award. As soon as we landed, I insisted on dining at Evett, and fortunately, Kaushik and I managed to secure seats through our network of friends. The dinner experience was nothing short of enchanting, with Chef Joseph expertly orchestrating each dish from the pass. I was left baffled by the sheer narratives and attention to detail that went into creating an unforgettable culinary experience.

Our time in Seoul was filled with bonding moments, and what I loved most about the dinner was the seamless way Chef Joseph worked his magic. Witnessing his dedication and craftsmanship firsthand left a lasting impression on me, and the idea of collaboration was born. This time, Avinnash was able to join us, which added to the excitement, as he had missed out on our initial visit to Seoul. The bond of brotherhood that developed between us has been truly special.

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#chefje #cheflife #farmlore #asia50best #onetowatch2025

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Leaving the @theworlds50best #Asias50BestRestaurants event weekend in Seoul with a great sense of gratitude, validation and friendship. 🙌🏽

Thank you to everyone who has dined with us this past year and cheered us on. Making a re-entry on the list with @jayyousuf @waghajanian @louisbapigomes and the entire team has given us the confidence to keep pushing the boundaries @thetable_colaba 🙏🏽

To my fellow Indian chef and restaurant fraternity that was there this weekend - heartiest congratulations and thank you for the crazy memories - I can’t wait for a reunion! (And I’m so proud to see that a majority of the 9 restaurants from India had a woman at the helm.) 🎉

And last but not least, thank you @shulighosh for my beautiful kimono jacket that you got to me in record time and kept me warm on a chilly night - so happy to be wearing @sienna_calcutta on our big night! ❤️

#50bestrestaurants #seoul #asias50best

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Team India 🇮🇳 at @asias50bestrestaurants @theworlds50best in Seoul

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🇰🇷❤️

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#teamindia🇮🇳 at @asias50bestrestaurants @theworlds50best #chefsfeast

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