New Delhi, March 3 -- An unexpected dish was placed on the table: parmesan jalebi with saffron aioli, a savory take on the zulbia, a Middle Eastern dessert that became jalebi in India. This delightfully innovative appetizer was served at Farro, a new restaurant in Pune that opened in January.

Farro, a group of ancient wheat species-einkorn, emmer, or spelt-inspired the restaurant's name. The sixty-seater establishment explores the evolving journey of wheat across civilizations, countries and sub-regions of India. The kitchen is helmed by 30-year-old chef Vardaan Marwah, who has creatively reinterpreted Mediterranean, Levantine and Middle Eastern flavors in a modern Indian context. He holds a patisserie degree from the International Insti...