I headed to Fervor on a Wednesday evening for dinner. The drive, that took me close to an hour and a half, saw me reach my destination located on the second floor of a new building. As the doors opened, I saw a room of smiling faces welcoming me to the brand new 36-seater space that instantly removed the traffic woes from my mind.
Chef Aditya Varma of Fervor
Helmed by Chef Aditya Varma, who has a bachelor’s degree in hospitality from Mumbai University and a Postgraduate degree in Culinary Management from the University of Toronto, Fervor is a new age, intimate, reservation-only space.
From Toronto to Bangalore
Chef Varma’s beginnings, however, are more grounded. “My earliest memories in the kitchen are with my mother—those moments sparked my love for cooking. What really drew me in was the energy and intensity of a professional kitchen. From a young age, I knew that’s where I wanted to be,” he says.
Having worked at Michelin-starred restaurants like Alo (French) and Quetzal (Mexican), Chef Varma admits the experience was transformative. “It shaped more than just my skills as a chef, it honed my leadership, organization, and accountability. These are high-pressure, high-performance spaces where excellence is non-negotiable. The discipline and precision I developed there continue to guide me every day at Fervor.”
He also admits that being a Bangalore boy at heart, he always knew he wanted to come back and contribute to the city’s culinary culture. “The goal was to build something meaningful here—something rooted in global experiences but tailored for my hometown,” he says. The space itself is well thought out with teal hued walls, blush-pink floor, bold flowy light fixtures, wooden-framed windows, bentwood bistro chairs, and plush bar stools against the open kitchen bar.
Which is why Chef Varma says that Fervor is more than just a restaurant. “Fervor is an extension of who I am. I am emotionally invested in every detail, from the civil works to the plating and guest experience. It’s like inviting people into my home. Every touchpoint is curated with intention.”
Immersive and intimate
Being a small space, there is free-flowing conversation between the guests, chef, and staff. The idea was to focus on dialogue; between the food and the guests, and between the team and the diners. Service at Fervor goes beyond just placing dishes on the table. “We believe in ‘table-side touches that go beyond dropping dishes’, which means the experience truly begins once the food reaches the guest. It is about connection, storytelling, and attentiveness,” admits Chef Varma.
This is why the menu is rooted in classical French techniques but speaks the language of modern European cuisine. It is approachable, vibrant, and designed such that everything complements everything else. “We make sure vegetarians have just as much to explore as meat eaters. When it comes to ingredients, quality is non-negotiable. We work with local farms wherever possible to ensure freshness and traceability, but we also bring in premium ingredients when needed. It’s a thoughtful balance—driven by flavor and integrity,” explains the passionate chef.
Food files
With much to chew (pun unintended) we wait for our meal as we make ourselves comfortable at one end of the restaurant. Before the meal even started, a plate of fresh homemade sourdough bread made it to the table. Interestingly, it was served with yeast infused butter, which was surprisingly tasty. Yeast in butter may sound strange, but it worked perfectly, and was the apt precursor for the meal that ensued.
We started with the Chickpea Panisse; a weekend special that the chef was kind enough to make for us to try. And probably this was the best introduction to the food that was about to unfold. Meant to be eaten as a snack, it is a crispy chickpea fritter with caramelized onion mayo and dehydrated olives on top. Accompanied with homemade carrot ketchup and spicy sauce, the fritters’ outer crunch matches the inner softness. Full of flavour, the accompaniments make this dish wholesome.
We followed this up with gnocchi, Chef Varma’s European take on the dish, that has brown butter potato crumb, infused herbs, garlic chives, Beurre Blanc sauce, parmesan cheese, Crispy Sunchoke and is made with Choux pastry. If you are vegetarian, you are served a potato version that has no eggs. Perfectly made, this one simply melts in your mouth.
A must try on the menu is the Stracciatella (we ordered two portions), a delectable burrata cheese salad that has a green goddess dressing (an herb rich dressing), croutons, semi-dried olives, semi-dried tomatoes and basil, as well as buttery elements that will disappear sooner than you think. Another winner is the Asparagus, cooked with butter with crispy garlic and served with creamy garlic ricotta, charred zucchini, and pistachio and apple relish. It is full of varying flavours that come together beautifully on your palate.
The Maiale Fettuccine with pork ragu, crispy leeks and parmesan is a must-try as well. If you are looking for your veggies, the Broccoli and Eggplant is great. Charred miso broccoli comes with eggplant mayo and is topped with pomegranate, pickled red chili, and pine nuts.
We ended the meal with the delectable chocolate mousse that had a hazelnut nougat, cherry speculaas, and kaffir lime leaves. The bowl was scraped clean, a testament to the fact that the food here is both, well thought out and well executed.
In conclusion
Before leaving, I have a quick chat with Chef Varma and ask him why the name Fervor, and he explains, “I wanted to sound different. Intense desire to do something, and there is always something that they really want to do, and for us, we see fervor in everything we do—the food, the attention to service, the menu, the flights—everything involves fervor.”
As far as the menu is concerned, he promises he will have something new all the time. “We are trying to figure it out slowly. If I find good produce, it will become a dish.” And probably therein lies the charm of this new-age restaurant: expect the unexpected and let your palate indulge in a symphony of flavors.
