Chef Johnson Ebenezer is reviving your childhood nightmares on his plate for Halloween

If there may be somebody who is aware of tips on how to create ambiance, it’s Chef Johnson Ebenezer at Farmlore.

Johnson’s restaurant has at all times pushed the boundaries with conceptual eating. This 12 months, it will likely be taken over with a folklore-themed 12-course Halloween dinner, that evokes all of the 5 senses. The restaurant is positioned on 37 acres of farmland and doesn’t draw back doing issues out of the field. Once they recreated all of the programs from the Ralph Fiennes film The Menu. Last 12 months, they did a Diwali-Halloween dinner themed round The Tale of Pei, a mischievous demon they invented who lives on the planet of farmloredesh. Talk about worldbuilding.

“The ‘lore’ in Farmlore comes from the concept of folklore,” he says. This is a dinner by which spirits equivalent to Rattha Kaateri, Mohini and Djinns come alive on the plate, actually.

“I used to be in Seoul for an occasion. There I met chef Nelly Robinson from Australian restaurant Nel; I’m a giant fan of his. I pitched the concept we should always collaborate and he fortunately agreed. So, this 12 months’s Halloween menu is Nel x Farmlore.” The 12-course menu has dishes primarily based on six Indian devils that Johnson has created, and six Nelly is creating. Nelly is in Bengaluru along with his workforce to create his dishes.

“I’ve grown up in south India, so I grew up with tales of Mohini and blood-drinking rattha kaateri. The first 3D film I noticed wasMy Dear Kuttichathan. I wished to herald all of this to the dinner.”

But how does a white sari sporting, jasmine-scented, Moringa tree dwelling Mohini translate on to a plate? “Before we carry out the Mohini course, we launch an aroma of jasmine across the diners. Then we carry out the dish — lobsters cooked in moringa. The entire dish is white. Before every course, diners are handed a card explaining the dish.” Rattha kaateri, a creature from Tamil folklore who drinks the blood of the dwelling, is introduced by a duck course. The surprising dish has splashes of pink on a stark white plate and items of duck meat.

The worth of the dinner is ₹20,000, and Indian diners are prepared to pay premium costs for such occasions. “It is a totally experience-driven menu, and we’re flying within the chef from Sydney. In truth, one of many days are already bought out!”

October 31 and November 1, 6.30 pm and 10.30 pm. ₹20,000 per particular person. At Sathnur Village. For extra particulars, name 08050248469