subscribe
Food

Chef Aditya Varma Of Fervor Talks Music, Hospitality, And Accessible Fine Dining

From global kitchens to a Bengaluru favourite, Chef Aditya Varma is redefining fine dining with heart, heritage, and high craft.

| Vaishnavi Rana
ELLE Gourmet Banner (17)

With a culinary résumé that spans some of the world’s most respected kitchens, Chef Aditya Varma brings both pedigree and personality to the table at Fervor, his modern European restaurant in Bengaluru. Known for his precision with technique and instinctive hospitality, Varma isn’t trying to reinvent fine dining; he’s making it warmer, more welcoming, and deeply personal. As the chef talks to ELLE Gourmet about his inspirations, culinary roots, and the soundtrack behind his kitchen, it’s clear that his philosophy is as personal as it is precise. 

ELLE Gourmet: You’ve described Fervor as a space that bridges fine dining with familiarity. What does ‘accessible fine dining’ mean to you, and how do you translate that into a plate?

Chef Aditya Varma: Fervor is a space that does fun takes on modern European food. We want to bring high-quality ingredients and classic French techniques together to create an experience, be it in the kitchen or as part of the dining room, by making it less intimidating and bringing a sense of welcome every step of the way. Accessible fine dining, to us, simply means that everyone is welcome at Fervor, and it shouldn't be a tedious task to order or eat food with us.

Image3_Fervor

ELLE Gourmet: Your culinary journey has taken you from global kitchens back to Bengaluru. What were some pivotal moments or lessons that shaped your philosophy as a chef?

AV: I think I'm blessed to have worked with some of the biggest names in the culinary world, and staying true to one's philosophy and focusing hard on what I am really good at is what has worked for me thus far. Hospitality and a sense of sharing I have inherited from my family, and my mother in particular, so in my opinion, that is one major factor in forming an ethos. And also, to put it simply, the willingness to do things is really important in this process, too.

ELLE Gourmet: The menu at Fervor speaks in a European dialect but seems to have an Indian heartbeat. What's your take on that?

AV: French cooking is the foundation on which my restaurant is built, and like I said in the above point, it is what I know best, so naturally, a lot of my cooking is based on this. I strongly believe that nothing beats Indian hospitality — not much more needs to be said on that. As Indians, we are natural hosts in any scenario, and blending any sort of cookery in a country like India, and Bengaluru in particular, can only add value to an already vibrant culinary landscape.

ELLE Gourmet: Do you have a kitchen playlist? If yes, give us your top three songs.

AV: We absolutely love our music at Fervor. Here are our top 3 songs:

 

– All I Think About Now by Pixies

– Dreams by Fleetwood Mac

– Put Your Head on My Shoulder by Paul Anka

Related stories