Farro in Pune is a refreshingly unpretentious dining experience with bold flavours

Farro in Pune offers a refreshing, unpretentious dining experience with artistry, flavor, and hospitality at its core.

India’s food scene is in an exciting phase—dynamic, experimental, and constantly evolving. Yet, in all the intellectualising and nostalgia-driven storytelling, we sometimes forget that food, at its core, is meant to be enjoyed. A little backstory? Sure. A nod to tradition? Lovely. But ultimately, what we crave is a satisfying meal—one that speaks for itself without drowning in its own narrative.

That is precisely what I found at Farro, a refreshingly unpretentious new eatery in Pune’s Koregaon Park (which is only open for dinner). No elaborate backstory, no excessive hand-holding. A collaboration between Chef Vardaan Marwah and Sip & Savour Co., founded by Aman Talreja, Chef Suvir Saran, and Vardaan, Farro is a space where artistry, flavour, and hospitality come together seamlessly. Named after the ancient grain khapli (emmer wheat), the menu is a nod to its history and introduction to India.

The space

Designed by Amrita Ravi, Farro’s interiors balance heritage with contemporary flair. Beige-toned walls, curvilinear forms, and lime-plastered surfaces create a warm, tactile experience, complemented by teak wood, terracotta, and lush greenery. There is a striking feature wall, adorned with handmade clay cups and murals by Za Works. A lo-fi and jazz playlist completes the sensory atmosphere.

The food

Fresh from a week-long wedding celebration (and slightly jet-lagged), Chef Vardaan kept things simple yet compelling. The thirty-layer truffle latke was a standout—a masterful interplay of textures, made from potato and requiring 48 hours to prepare. The buff manti (Turkish dumplings) were light yet flavourful, while the lamb kefta was delicate but satisfying.

The keema pao, inspired by Vardaan’s grandmother’s recipe, was the star—a Mumbai staple reimagined with a near-shakshouka consistency, hearty yet non-greasy. In contrast, the Mapusa Market prawn balchao felt unnecessary, especially following the keema pao.