There’s something quietly distinctive about a Farro event. It doesn’t shout or rely on excess. It invites you in through flavour, story, and moments that feel thoughtfully personal and beautifully unhurried. Farro Experiences was founded in July 2023 by Chef Meherwan Bawa, Karan Malik, and Mehma Bawa, a trio connected by a shared love for food that feels lived in, not just styled. Together, they bring decades of experience from the world of hospitality, but Farro was never meant to be just another catering company. It’s a philosophy – one that values depth over display, and craft over convention.
Chef Meherwan’s journey began in the kitchens of the Oberoi STEP programme and led him to Michelin-starred restaurants in Italy and Toronto, where technique fulfilled instinct, and ingredients were treated with quiet reverence. That training now flows into each Farro menu, whether it’s a nostalgic chutney or an umami-rich ramen bowl. Alongside him, Mehma handles the machinery behind the scenes, finance, operations, and structure. He has built and managed two premium food brands, including Pete’s Deli, a NYC-style deli based in Delhi. Karan brings a curious, creative energy and an eye for experience design, drawing on his experience as one of the co-founders of Long Finish and years spent turning bold ideas into beloved food brands. What they’ve created together is something rare in India’s hospitality landscape, an experience that balances precision with emotion. Farro works closely with every client to design events that don’t just look beautiful but feel considered. The themes are never templated; they grow from the guest, the setting, and the season. A Japanese evening might feature sakura blossoms and elegant plating, or a more rustic gathering may lean into terracotta serveware and bold, sun-soaked flavours. Every decision, from sourcing to styling, carries meaning.
Even the name, Farro, is a quiet nod to simplicity and endurance. It is an ancient grain rooted in nourishment and resilience. It reminisces a deeper belief that good food doesn’t need to be complicated to be meaningful. It just needs to be real. There’s a kind of rhythm to how Farro works. Here, conversations come first, then moodboards, and then menus. The team doesn’t chase novelty for novelty’s sake; instead, they chase feeling. The kind that stays with you and tells stories about later. As the brand continues to evolve, its focus remains grounded. Farro plans to expand its presence to cities like Jaipur and Chandigarh, with a series of small-format pop-ups also in the works. These will be quieter, more intimate showcases, set in incredible spaces, designed to introduce new audiences to the Farro way of doing things. As part of its growth, Farro is also deepening its presence in the wedding space, taking on curated catering assignments for destination weddings and pre-wedding celebrations. In a world of copy-paste catering, Farro offers something rarer. Food with depth and stories with flavour. It presents an experience that always feels one-of-a-kind.
