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In the heart of Koregaon Park, FARRO is rewriting the rules of fine dining. The newly launched restaurant is a collaboration between culinary entrepreneur Aman Talreja, celebrated Chef Suvir Saran, and the visionary Chef Vardaan Marwah — and its mission is clear: to serve up nostalgia, creativity, and a celebration of Indian heritage, plated with finesse and flavour.
Named after an ancient grain known as khapli or emmer, FARRO goes beyond being a clever culinary nod — it sets the tone for a menu that is earthy, textural, deeply rooted, and utterly contemporary. Chef Marwah, whose journey has taken him from acclaimed kitchens to this new creative canvas, explains, “Everything we serve has a story—nothing’s just there to look pretty. There’s real thought and heart behind each dish and drink.”
A Menu That Dares, Yet Comforts
FARRO’s food is designed to surprise and satisfy in equal measure. Combining Chef Marwah’s Delhi roots as well as his years of experience as a pastry chef, the food at FARRO is all about clean flavours executed really well to the point of being both relatable and sophisticated. Most dishes, even the savoury ones, nod at classic European desserts as well as stories from the chef’s own childhood.
The Thirty-Layer Truffle Latke is one such example — visually impressive, indulgently crisp, and subtly aromatic with truffle, it anchors the meal with both technique and soul. It reminds you of a mille feuille while celebrating the humble potato incredibly well. The Quail Egg Roe Tart, compact but brimming with umami and creaminess, speaks to the chef’s eye for detail and texture. It also alludes to the fact that many Punekars traditionally feast on boiled eggs, crispy snacks and umami chutneys while drinking with friends.
FARRO’s Parmesan Jalebi is a true conversation-starter. Salty, sharp parmesan is spun into an otherwise familiar jalebi spiral — crispy, cheesy, playful. It’s a dish that summarises FARRO’s mission in a single bite: embrace tradition, but never stop reimagining it. There’s warmth and spice in the Pashtoon Kebab, delicately charred and juicy, with a rich marinade that hints at tradition while leaning into refinement. The dish itself is a nod to Delhi’s love for kebabs. “The Pashtoon Kebab is a perfect match for Sone Ki Chidiya,” Chef Marwah suggests — and rightly so. The cocktail’s gilded notes of kokum, tamarind and saffron enhance the kebab’s depth without overpowering it.
Pork lovers will find delight in the Coorgi Pork Belly, its layers of fat and lean rendered beautifully tender, served with a hint of Kodava spice. The Mapusa Market Balchao, recreated here as prawn ravioli with caramelised onions and chilli oil, pays homage to Goa while expressing itself as fine-dining comfort food.
Vegetarians need not feel left behind. The Alleppey Cottage Cheese, layered with coriander pesto and polichathu sauce, delivers punchy, coastal flavours with a sophisticated twist. It's easy to see why this dish is among the chef’s top picks — “I personally recommend pairing it with Empress of the Red Pavilion,” he notes, citing the drink’s floral and tart notes derived from hibiscus, strawberry, black currant and goji berries work as a dreamy complement.
Drinks That Tell Their Own Tales
FARRO’s bar menu, titled “11”, is a concept in itself. Named after the 11 chefs and 11 front-of-house staff who together shape the experience, it offers eleven meticulously crafted cocktails. Sone Ki Chidiya, a house favourite, is a tribute to India’s golden legacy, features kokum, tamarind and coconut-washed gin topped with a cloudy float — bold, fragrant, and layered. It is also a vision to behold with its pristine base and mildly golden, foamy float that boasts of mango, chilli and saffron flavours.
The Alchemist, another standout, is theatrical and surprising, its smoky pour matching the deep, mystical notes within. For something more grounded, the Earth & Spirit balances botanical bitterness with refreshing citrus and rooty earthiness, aligning perfectly with dishes that have herbaceous or umami notes. For wine lovers, Saturn’s Wine provides a mellow, fruit-forward option with a celestial hint of acidity — an ideal pairing for FARRO’s meat-forward plates like the lamb terrine or kebabs.
The Setting: Where Design Enhances Dining
Designed by Amrita Ravi, the space at FARRO is a seamless blend of contemporary lines and tactile, earthy tones. Beige-toned walls, lime-plastered curves, and accents of terracotta and teak invite calm, while whimsical hand-painted murals by Za Works bring bursts of colour and charm. A feature wall of handmade clay cups reminds diners that the humble and handmade are always at the heart of the restaurant.
The lo-fi and jazz-heavy playlist — thoughtfully curated — ensures diners remain immersed not just in taste, but in tone. Every detail at FARRO works in concert with the food to create a sensory symphony.
Aman Talreja, co-founder and the driving force behind Sip & Savour Co., shares, “Our goal is to earn our place in Pune’s culinary landscape and, in time, become a landmark known for our dedication to quality and innovation.”
Looking Ahead To Being Pune’s Best
While late 2024 marks its debut, FARRO is already future-facing. “Chef Vardaan is currently travelling and conducting extensive research in various countries,” Talreja says, “which will lead to exciting new menu offerings.” Diners can expect a brand-new menu rollout in 2025, along with potential collaborations that keep things dynamic. The team’s commitment to consistency, growth, and creativity is clear. As Marwah succinctly puts it, “Stay grounded, keep learning, and cook with heart.”
FARRO isn’t just another fine-dining restaurant in Pune — it’s a thoughtfully imagined space where the past meets the present, and every dish is layered with story and soul. Whether you’re there for a night of indulgent small plates and cocktails, or a slow, meditative meal that sparks nostalgia, FARRO invites you to rediscover the joy of flavour — one lovingly plated bite at a time.
What: FARRO
Where: Lane No. 6, Meera Nagar Garden Society, Koregaon Park, Pune
When: Tuesday–Sunday; Closed on Mondays
Meal for Two: ₹3000 ++ (excluding alcohol)
