FARRO, a restaurant co-founded by Chef Vardaan Marwah and entrepreneur Aman Talreja, has launched in Koregaon Park in the Indian city of Pune, Maharashtra state.
The restaurant, named after the ancient grain Khapli, sometimes known as Emmer, fuses age-old traditions with contemporary flair.
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The interior of FARRO features beige tones, flowing shapes, lime-plastered walls, teak furnishings, terracotta elements and plants.
The restaurant has a wall decorated with handcrafted clay vessels and bespoke murals by Za Works.
Aman Talreja said: “With FARRO, our fifth creation under the umbrella of Sip and Savour, we’ve envisioned more than just a restaurant. FARRO is a space where tradition and modernity converge.
“It’s a place of connection and celebration, where every detail, from the flavours on the plate to the textures in the interiors, is designed to make diners feel part of a story — one that’s steeped in history yet forward-looking.”
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By GlobalDataThe menu includes the brand’s signature dishes, the Thirty Layer Truffle Latke and the Egg and Roe Tart.
Main courses include Alleppey Cottage Cheese served with coriander pesto and polichathu sauce, and the Mapusa Market Balchao, a prawn ravioli dish.
The dessert selection features Xocolatl, made with miso ice cream with dark chocolate, quinoa crisp and chocolate soil.
Vardaan Marwah said: “Farro, often called the ‘pharaoh’s grain,’ journeyed from the Fertile Crescent to ancient Rome and eventually to India. For me, it symbolises resilience and the diverse culinary traditions it’s encountered.
“At FARRO, we’ve drawn from its storied past to craft a menu that reflects its origins and evokes personal memories. Dishes are inspired by my childhood, carrying a nostalgic warmth, and reinterpreted flavours from regions the grain has touched. Each dish is a labour of love, designed to transcend the ordinary.”
The beverage programme at FARRO features “11,” a cocktail list comprising 11 distinctive concoctions.
The numeral 11 also symbolises the harmonious collaboration between the restaurant’s team of 11 chefs and 11 service personnel.
Other mixes include “Earth and Spirit” and “Sone Ki Chidiya,” both drawing inspiration from India’s gastronomic culture.
