Over the past decade, India’s culinary scene has undergone a remarkable transformation. Experimental diners, health-conscious families, and food-enthusiasts have collectively embraced whole grains, artisanal ingredients, and globally inspired dishes. Amidst this evolving palate, Farrotto, an Italian-style risotto made using farro, has found an unexpected yet celebrated place in modern Indian kitchens and premium restaurants. Emerging first in metropolitan cities like Mumbai, Bengaluru, and Delhi, Mushroom and Sun-Dried Tomato Farrotto quickly became a favourite for those seeking a sophisticated, hearty meal that balances global flair with wholesome, earthy comfort. The grain’s nutty texture resonates deeply with diners who appreciate depth, aroma, and character in their food, qualities Indians have always associated with good cooking.

What further accelerated Farrotto’s popularity in India is the growing enthusiasm for fusion cuisine. Chefs across the country began customising the classic dish by incorporating regional spices, indigenous cooking techniques, and locally available produce. The natural umami of mushrooms blends seamlessly with the tangy sweetness of sun-dried tomatoes, creating a canvas ripe for Indian flavours. This adaptability made Farrotto a star at boutique cafés, fine-dining restaurants, and luxury home kitchens. It became the go-to special-occasion dish for couples, families, and food bloggers who love to explore artisanal cooking without compromising on familiar warmth.

Another contributing factor is India’s rising preference for health-forward eating. Farro, being an ancient grain packed with fibre, protein, magnesium, and antioxidants, fits perfectly into the country’s wellness-driven lifestyle. It appeals to vegetarians seeking high-nutrient meals and to young professionals who want dishes that feel indulgent yet nourishing. Mushroom and Sun-Dried Tomato Farrotto offers that rare balance, comforting, creamy, and deeply flavoured, yet light and energising. With Spyran Masala’spremium range of spices, the dish evolves even further, carrying layers of aroma that elevate its global identity while grounding it in Indian tradition.

Today, the dish stands as a symbol of culinary sophistication and cultural harmony. Social media food creators frequently spotlight Mushroom and Sun-Dried Tomato Farrotto as a “must-try” fusion bowl that merges Italian heartiness with Indian soul. Home cooks too, increasingly adventurous, love using Spyran Masala’s robust spices to craft their own personalised versions. This rise in popularity reflects a clear culinary truth: India is ready to embrace global dishes, but only when they can be seasoned with authenticity, emotion, and masala. Farrotto, especially with mushrooms, sun-dried tomatoes, and Spyran’s rich spice palette, has become that perfect bridge between continents, flavours, and cultures.

Ingredients:

For the Farrotto:

• 1 cup farro (soaked for 30 minutes)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, finely chopped
• 4–5 garlic cloves, minced
• 200 g mushrooms, sliced
• 6–8 sun-dried tomatoes, sliced
• 1½ litres vegetable stock (warm)
• ½ tsp Spyran Turmeric Powder
• 1 tsp Spyran Red Chilli Powder (adjust to taste)
• ½ tsp Spyran Black Pepper Powder
• 1 tsp Spyran Kitchen King Masala
• ½ tsp Spyran Cumin Powder
• A pinch of Spyran Garam Masala (for finishing)
• Spyran Salt to taste

For Creaminess & Garnish:

• ¼ cup grated Parmesan (or processed cheese)
• 2 tbsp cream (optional, but adds richness)
• Fresh basil or parsley
• 1 tbsp butter (for finishing)

Instructions:

1.Prepare the Base:

Heat olive oil and butter in a heavy pan. Add onions and sauté gently until translucent. Stir in the garlic and let it release its aroma.

2.Add the Mushrooms & Flavour:

Add the sliced mushrooms and cook until they soften and release their juices. Add sun-dried tomatoes and sauté for another minute.

3.Spyran Masala Infusion:

Add Spyran Turmeric Powder, Spyran Red Chilli Powder, Spyran Cumin Powder,Spyran Black Pepper Powder, and Spyran Kitchen King Masala. Sauté for 30–40 seconds to bloom the spices.

4.Toast the Farro:

Add the soaked farro to the pan and stir well so the grains are coated with spice and flavour.

5.Slow Cooking the Farrotto:

Add warm stock one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle. Continue this process for 30–35 minutes until the farro becomes creamy yet retains a pleasant bite.

6.Finish & Enrich:

Once cooked, add grated Parmesan, cream (optional), and a small knob of butter. Mix gently. Sprinkle a pinch of Spyran Garam Masalafor a warm finishing aroma.

7.Serve:

Spoon onto a plate, drizzle a little olive oil, and garnish with basil or parsley.