CORN PASTRIES
I spent a few years working in the US, which exposed me to authentic Mexican flavours. There was an Abuelita (grandmother) who would visit one of the restaurants and bring homemade tamales and corn pastries paired with raspberry jam. That classic corn-and-berry combination stayed with me. At Farmlore, squirrels kept stealing our farm-grown corn just as it reached peak sweetness. Learning from them, we harvested the young, sweet corn to create a multi-textured dessert: a smooth corn custard base, farm-charred raspberries, corn ice cream, a light espuma and a delicate tuile on top.
PAZHYA SORU
My father was a professional hockey player. Often, I would see him devour pazhya soru (fermented leftover rice) with onions and a dry-fish tomato thokku after morning training—a probiotic meal he really liked. Years later at Farmlore, Seeing dry fish exported around the world inspired me to elevate this humble South Indian staple into a signature course. I crafted a gut-friendly pazhya soru using Rosematta rice, paired with a rich lobster thokku, and topped with crispy, potato-wrapped anchovies (karuvadu). Featured as part of Farmlore’s Asia’s 50 Best Restaurants 2025 One to Watch recognition, it’s an elevated nod to underrated home comfort and heritage flavours.Thanks for the Catch
