New Delhi, Sept. 26 -- Every morning, when co-founder and chef Johnson Ebenezer arrives at his restaurant Farmlore in Bengaluru, he takes a stroll through the 37-acre farm. Harvesting fresh herbs and vegetables along the way, he thinks of ways to convert the produce into flavoured oils.

At his omakase-style six-seater table, Ebenezer carefully puts drops of a bright-green chive oil on a glazed ceramic plate for a duck course. It is herbaceous and mildly sweet, and enhances the overall appeal of the dish. He's now making batches of nasturtium oil given that the produce has been plentiful this season.

Also called finishing oils, flavoured oils have become quite the flavour at restaurants and bars in India's contemporary dining scene. Dine...