Farmlore

Farmlore is a unique eating-out experience in Bengaluru, founded by Kaushik Raju, marrying sustainable gastronomy with deep respect for the locavore and ethical farming traditions. In short, the spirit behind this restaurant strives to rediscover and reinterpret the relationships between food, culture, and earth-to create dining experiences that are as much a reflection of nature as they are of culinary innovation. From lost traditions to intergalactic reinterpretations, Farmlore gives life to an important, one-of-a-kind experience related to food-theatre, an epithelium of sustainability and land respect.

Ancestral techniques of cooking are firmly at the center of the cuisine at Farmlore. Fire, always nurtured by wood derived from the pruning of mango trees and dung from the Halikar cows of the place, plays the lead role during cooking to ensure a traditional taste for every dish. Solar power drives every bit of the restaurant, with lights and cooling systems drawing energy from solar panels, further strengthening its commitment towards sustainability. The menu represents what is readily available from the farm, based on seasonal produce grown using organic and ethical farming practices passed down generations. This approach ensures that every ingredient not only supports the environment, but is also of high quality and freshness.

Hydrolore, Farmlore's farm, is an extension of their sustainability approach. Devoted to organic farming practices, the farm integrates state-of-the-art sustainable techniques, including hydroponics sustained by solar panels, that can produce fresh produce year-round with very minimal environmental degradation. Farmlore farms on the belief that any person can cultivate their own produce; the restaurant instills this in its guests by making available systems that guests can use to grow their own food at home. It also reduces reliance on conventional farming and brings people closer to nature.

Farmlore is making more sustainable living a core of its operations in response to the challenges wrought by the COVID-19 pandemic. Be that as it may, the restaurant's hydroponic system enables anyone to grow their vegetables with very little human intervention, regardless of space limitations. Farmlore's new approach to farming helps urban people to participate in the most sustainable way possible on either their terrace or in a garden patch, hence further reducing the carbon footprint of the food they consume.

Besides ethical farming, Farmlore follows the principles of waste management and environmental responsibility. The restaurant educates its patrons on the transformation of kitchen waste into reusable fertilizer-""black gold""-thus reducing the burden on municipal waste management systems. Farmlore buys this black gold back, creating a closed-loop system that benefits the environment and the community. This is one of the reasons why this restaurant is so forward-thinking in terms of sustainability: so future generations can enjoy a cleaner, healthier planet.

Sustainability at Farmlore goes from the plate to a way of living. With pioneering practices and the dissemination of information to many others, Farmlore is not only a great place to eat, but also an example and guiding star in the ways of living and farming sustainably. With constant movement, observation, and respect for the earth—a philosophy reflected in every aspect of this space—this is an absolutely unique dining experience in Bengaluru.