Mythrayie Iyer was part of the opening team at the influential Avartana a modern Indian restaurant at the ITC Grand Chola in Chennai. She left to serve internships at famous restaurants abroad. When she returned she joined the small kitchen team that opened Bengaluru’s Farmlore to universal acclaim. Though international recognition has mounted including been championed as the regional winner of the global San Pellegrino Young Chef competition, she continues as Head Chef at Farmlore creating brilliant new dishes for every menu.
Food and wine go hand in hand. Campo Viejo Tempranillo is best paired with certain tapas and charcuterie. It also manages to stand up to strong flavoured cheese such as blue cheese, Parmigiano Reggiano and even Gouda. And it pairs well with some popular Indian food too – including butter chicken.
Nandu and Nookol