Spring supperclubs and being inspired by beyond food
MARCH EVENTS: 14, 20 & 21
I feel like I never really left, but here I am announcing that I’m back!!! Happy Friday to you all and I really hope the glorious sunshine is uplifting your spirits like it is mine.
A little about the spring menu:
Spring in Kolkata felt like sunlight caught on old, colourful homes, making everything a little warmer, a little more alive. Although from my NRI perspective I love when the sunshine makes everything glow hot, but if you live in India this is the time when going out in the afternoons become a challenge. The markets overflow with greens from the remnants of winter, colouring the footpaths in every thousand shades of green —some soft and tender, others sharp and bitter, each bringing its own rhythm to the season. Cooking feels more honest now and part of me wanted to bring that back to London where booking up your calendar is advance takes over everyone’s minds. For this menu I want to be relying less on machines and more on instinct, hands moving through age-old techniques and using ‘bata’ in most of the dishes. Mustard oil hitting a hot pan, the slow sweetness of winter jaggery melting, the tang of raw mango and gondhoraaj lemon cutting through something rich—it’s all about balance. It’s about working with what’s in front of me, letting the ingredients lead, keeping things simple but full of soul.
I really want to focus the next few months on acknowledging that inspiration doesn’t just come from food—it comes from the conversations behind it. The struggles more than the joys, the things passed down in whispers and arguments, the lessons folded into chutneys or stirred into the rice. It’s in the way that I feel my family holds our memories, not just in turmeric and cumin but in the faded greens of old and battered doors, the bright and white saris drying on balconies, the wild bougainvillea spilling over crumbling walls. The last couple of months in Kolkata were of course joyful but it came with many difficulties too. I want to address that in my food that I create.
Cooking isn’t just about plating and taste - it’s about memory, resilience, and the little details that make a place feel like home. The hard times shape the flavours just as much as the good ones, and there’s something honest in letting all of it, especially on a supperclub table at home.
Come to my home this season
where colours aren’t just thrown in the air for Holi but woven into the food. Let’s celebrate mothers—not just for Mother’s Day, but for the way their recipes, their resilience, and their quiet strength shape our kitchens. To honour women’s stories—the ones told between stirring vegetables, grinding spices and washing rice.
Join me for evenings of carb comas, memories, and community. And if you can’t make it to the dates advertised, please pass on to friends, family and colleagues!
