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Sev Pulao by Punam Vaja, Khao Suppers Residency at Sobremesa Paris by Yves Kharfan.

Khao Suppers founder Punam Vaja

Sharing a FRESH outlook on Gujarati HOME cooking

Upcoming events

As seen in

With the simple expression 'to eat', Khao invites you to come and eat with us.

Born from the love of food and community, we present a series of supper clubs inspired by the flavours of Gujarati cuisine we have grown up enjoying.

Since 2018, we have been sharing our humble dishes with new friends and old.

Our menu is inspired by the dishes from our childhood, shared in intimate settings around London.

stories

We believe the story of Khao Suppers and all the memories and moments leading up to its inception have shaped and created who we are. Our love for food, building meaningful connections and sharing our experiences is all expressed here, in our Khao Stories section.

WE'RE BACK!

Well kind of...! As you'll have been watching through my stories, I've been away from baby London and have spent these last few months in India. So to mark this epic trip, the wonderful people I've met and insane food I've had, it felt only right to start our supper club season off with the most classic version: Chalo Jamva! The premises is simple, Come and eat! But unlike past versions, this time I'm doing things a little different. Swipe to check out the full menu!

Khao has always been about sharing traditional Gujarati flavours - and this time we bring you nothing less. But its also a celebration of some of the fresh produce we're sneaking back with us from Mumbai and Maharashtra. We'll be preparing and preserving a fresh strawberry compote, bringing back pomegranates and lemons, and a bunch of fresh spices!

And yes, we are still on the hunt for a venue but thanks to all our friends, this will be finalised ASAP! In the meantime, secure your spot and come and eat with us!

Supper club | Gujarati food | london supper clubs | love to eat

WE'RE BACK!

Well kind of...! As you'll have been watching through my stories, I've been away from baby London and have spent these last few months in India. So to mark this epic trip, the wonderful people I've met and insane food I've had, it felt only right to start our supper club season off with the most classic version: Chalo Jamva! The premises is simple, Come and eat! But unlike past versions, this time I'm doing things a little different. Swipe to check out the full menu!

Khao has always been about sharing traditional Gujarati flavours - and this time we bring you nothing less. But its also a celebration of some of the fresh produce we're sneaking back with us from Mumbai and Maharashtra. We'll be preparing and preserving a fresh strawberry compote, bringing back pomegranates and lemons, and a bunch of fresh spices!

And yes, we are still on the hunt for a venue but thanks to all our friends, this will be finalised ASAP! In the meantime, secure your spot and come and eat with us!

Supper club | Gujarati food | london supper clubs | love to eat

Khao DESSERT: “Mithu modhu” means sweeten your mouth in Gujarati, an expression of happiness, love and care.

When we reach the final course, this is always the one course where I allow myself full creative freedom. The course where I bring the menu full circle, weaving my love of seasonal ingredients with Gujarati cooking techniques and sweet goodness. The highlight ingredient for 2025 was definitely mango, from cake, mousse and crumble! And you can bet for 2026 we’re not backing down. Another of our most treasured ingredients that we have been experimenting with and baking with is saffron. A rich, warming spice with delicate flavour but huge impact on any dish. Big thanks to @attar_apothecary for supplying the best saffron we've ever used.

1 Coconut kher with @tildarice Jasmine rice topped with baked figs and a fig and cinnamon reduction.
2 Mango Cake with Kesar mango puree cream.
3 Sunshine Gold, small saffron cake bites with a lemon posset shrikhand cream topping.
4 Mango Sponge cake with Alphonso mango cream.
5 Tapioca or sabudana kheer with coconut milk, dark chocolate topping & almond butter biscuit.
6 Mango mille feuille with pasionfruit and mango compote centre filling, mango mousse and Alphonso mango pieces.
7 Vegan Pistachio cream with rhubarb compote, butter biscuit and edible flowers.
8 Sabudana kheer with coconut milk finished with dark chocolate sauce and Cardamom powder.
9 Paan Banaras Vala and Filter Coffee mousse (on spoon). Paan or bettlenut mouth refresher with a rose cream topping.
10 Dirty Chai Cake. Masala chai sponge cake with a filter coffee cream topping & Cardamom raspberry coulis.
11 Spiced poached pear with saffron srikhand and pistachio biscuit crumb.
12 Maharani Cake for APS @ 10. Saffron sponge with lemon cream filling & raspberry compote filling.
13 Masala chai kulfi with a thor or satta biscuit.
14 Purple heritage carrot no halwo with a saffron mousse topping.

(Oh and by the way, we’re announcing our Feb supper club tomorrow.. so watch this space!)

Khao DESSERT: “Mithu modhu” means sweeten your mouth in Gujarati, an expression of happiness, love and care.

When we reach the final course, this is always the one course where I allow myself full creative freedom. The course where I bring the menu full circle, weaving my love of seasonal ingredients with Gujarati cooking techniques and sweet goodness. The highlight ingredient for 2025 was definitely mango, from cake, mousse and crumble! And you can bet for 2026 we’re not backing down. Another of our most treasured ingredients that we have been experimenting with and baking with is saffron. A rich, warming spice with delicate flavour but huge impact on any dish. Big thanks to @attar_apothecary for supplying the best saffron we've ever used.

1 Coconut kher with @tildarice Jasmine rice topped with baked figs and a fig and cinnamon reduction.
2 Mango Cake with Kesar mango puree cream.
3 Sunshine Gold, small saffron cake bites with a lemon posset shrikhand cream topping.
4 Mango Sponge cake with Alphonso mango cream.
5 Tapioca or sabudana kheer with coconut milk, dark chocolate topping & almond butter biscuit.
6 Mango mille feuille with pasionfruit and mango compote centre filling, mango mousse and Alphonso mango pieces.
7 Vegan Pistachio cream with rhubarb compote, butter biscuit and edible flowers.
8 Sabudana kheer with coconut milk finished with dark chocolate sauce and Cardamom powder.
9 Paan Banaras Vala and Filter Coffee mousse (on spoon). Paan or bettlenut mouth refresher with a rose cream topping.
10 Dirty Chai Cake. Masala chai sponge cake with a filter coffee cream topping & Cardamom raspberry coulis.
11 Spiced poached pear with saffron srikhand and pistachio biscuit crumb.
12 Maharani Cake for APS @ 10. Saffron sponge with lemon cream filling & raspberry compote filling.
13 Masala chai kulfi with a thor or satta biscuit.
14 Purple heritage carrot no halwo with a saffron mousse topping.

(Oh and by the way, we’re announcing our Feb supper club tomorrow.. so watch this space!)

Khao MAIN COURSE: Over the last year, we’ve hosted a range of events - some that saw us creating the more traditional dishes like Rotlo, Kadhi, Daar Bhaat and more. The other side of Khao explores classic Gujarati flavours with a fresh outlook, but also with some experiments with ingredients of our own. 2025 was the year we planted the seeds of our inhouse soice blends, new and signature dishes and 2026 is the year we continue to honour tradition with our own touch. Don't assume we'll ever get rid of the classics..rotli and shaak, daar bhaat and dhokla will continue to represent but alongside some newness!

Here are just a few of the main course dishes from last year:

1 Fajito (Mango Kadhi)
2 Turmeric & Pepper marinated Pumpkin & Paneer on Gingery Butter Bean dip and popped Sorghum.
3 Kathiyawari Rotlo & Urad with kachi keri and salad.
4 Khao Tandoori Waterlemon
5 London Bhel Puri
6 Kokum Dashi, Soy Watermelon tenders with Ginger & Black Sesame Rice.
7 Charcoal Methi Waffles with Garlic Potato Fry & Tempered Yoghurt.
8 Sweetcorn shaak, Sesame Potato & Aubergine shaak with rotli and kachumber.
9 Thepla with Kala Chana.
10 Mung Bhaat.
11 Daar Dhokli with @ajji’s ghee.
12 Sev Pulao with Compte cheese.
13 Private Event - Akhu shaak, chana nu shaak & rotli.
14 Daar Bhaat.
15 Paprika & Pink Peppercorn marinated Cauliflower steak with Bechamel sauce, parmesan and pickled green pepper.
16 Lilu Shaak (green beans and vegetables), Rotli & Mung bean salad.
17 Methi (fenugreek) Bhakri with Garlic nu Shaak made in ghee and yoghurt.

Khao MAIN COURSE: Over the last year, we’ve hosted a range of events - some that saw us creating the more traditional dishes like Rotlo, Kadhi, Daar Bhaat and more. The other side of Khao explores classic Gujarati flavours with a fresh outlook, but also with some experiments with ingredients of our own. 2025 was the year we planted the seeds of our inhouse soice blends, new and signature dishes and 2026 is the year we continue to honour tradition with our own touch. Don't assume we'll ever get rid of the classics..rotli and shaak, daar bhaat and dhokla will continue to represent but alongside some newness!

Here are just a few of the main course dishes from last year:

1 Fajito (Mango Kadhi)
2 Turmeric & Pepper marinated Pumpkin & Paneer on Gingery Butter Bean dip and popped Sorghum.
3 Kathiyawari Rotlo & Urad with kachi keri and salad.
4 Khao Tandoori Waterlemon
5 London Bhel Puri
6 Kokum Dashi, Soy Watermelon tenders with Ginger & Black Sesame Rice.
7 Charcoal Methi Waffles with Garlic Potato Fry & Tempered Yoghurt.
8 Sweetcorn shaak, Sesame Potato & Aubergine shaak with rotli and kachumber.
9 Thepla with Kala Chana.
10 Mung Bhaat.
11 Daar Dhokli with @ajji’s ghee.
12 Sev Pulao with Compte cheese.
13 Private Event - Akhu shaak, chana nu shaak & rotli.
14 Daar Bhaat.
15 Paprika & Pink Peppercorn marinated Cauliflower steak with Bechamel sauce, parmesan and pickled green pepper.
16 Lilu Shaak (green beans and vegetables), Rotli & Mung bean salad.
17 Methi (fenugreek) Bhakri with Garlic nu Shaak made in ghee and yoghurt.

Khao APPETISERS: You’re sat at your seat, eyeing up the menu, even though you’ve read it 10 times on the IG post before coming. Taking a moment to look around, you say hi to the other’s at your table, everyone sharing the same enthusiasm to get tucked in! The next moment, small dishes are coming out of the kitchen and filling tables.

When planning a menu, I take extra care to make sure the first course sets the right tone for the rest of the meal, whether it’s a brunch with a full handmade jalebi-gathiya parcel or street-food, we love bringing all the flavours and textures from the start. Some of our memorable starter dishes from 2025:

1 Mogo & Makai - streetfood style
2 Vada Pav
3 Rajda Patties
4 Muthiya Dhokla Arancini
5 Gujarati Nashto Parcel (Gathiya, Jalebi, Marchu, Sambharo)
6 Kala Chana Tamarind & Fennel Chaat
7 Farm to Table: Beet & Radish Carpaccio with heritage tomatoes, whipped feta & pink peppercorn & yuzu dressing.
8 Suji na Dhokla
9 Broccoli Bhajiya’s
10 PBBB (Pav Bhaji Brushetta Burrata)
11 Cooked Twice & Burnt (Burnt Aubergine & Twice cooked charcoal Rotli)
12 Beet & Bateta Vada & Green Chutney
13 Kala Chana, Paneer & Mango Salad
14 Amar, Akbar, Anthony (Trio of street food puris, Pani Puri, Dahi Puri, Sev Puri)
15 Khao House Tandoori Mogo
16 Jamnagar na Thikha Ghughra

News on our next supper club coming soon!

Khao APPETISERS: You’re sat at your seat, eyeing up the menu, even though you’ve read it 10 times on the IG post before coming. Taking a moment to look around, you say hi to the other’s at your table, everyone sharing the same enthusiasm to get tucked in! The next moment, small dishes are coming out of the kitchen and filling tables.

When planning a menu, I take extra care to make sure the first course sets the right tone for the rest of the meal, whether it’s a brunch with a full handmade jalebi-gathiya parcel or street-food, we love bringing all the flavours and textures from the start. Some of our memorable starter dishes from 2025:

1 Mogo & Makai - streetfood style
2 Vada Pav
3 Rajda Patties
4 Muthiya Dhokla Arancini
5 Gujarati Nashto Parcel (Gathiya, Jalebi, Marchu, Sambharo)
6 Kala Chana Tamarind & Fennel Chaat
7 Farm to Table: Beet & Radish Carpaccio with heritage tomatoes, whipped feta & pink peppercorn & yuzu dressing.
8 Suji na Dhokla
9 Broccoli Bhajiya’s
10 PBBB (Pav Bhaji Brushetta Burrata)
11 Cooked Twice & Burnt (Burnt Aubergine & Twice cooked charcoal Rotli)
12 Beet & Bateta Vada & Green Chutney
13 Kala Chana, Paneer & Mango Salad
14 Amar, Akbar, Anthony (Trio of street food puris, Pani Puri, Dahi Puri, Sev Puri)
15 Khao House Tandoori Mogo
16 Jamnagar na Thikha Ghughra

News on our next supper club coming soon!

Khao CANAPES: The little mouthfuls that excite and incite you to want more. Small mouthfuls of flavour that you wish never end. Here, are just a small handful of canapés we’ve prepared over 2025. There are a whole bunch from our private events that we didn’t even have a moment to capture!

1 Pan Banaras Vala
2 Tapioca Aloo Bites
3 Dhokla on a Stick
4 Burnt Twice (Burnt Aubergine & Double cooked rotli)
5 Rice Crackers & Paneer Bhurji
6 Sunshine Gold (Saffron Cake)
7 Tandoori Watermelon cups
8 Spinach & Paneer Skewers
9 Achari Cabbage on Papad
10 Thepla crackers & Garlic Aioli
_

Over the new few days, we’ll be sharing some of our highlight dishes from 2025, some that we hope to bring into 2026 and others that we’ll be revising with a fresher outlook.

News on our next supper club coming soon!

Khao CANAPES: The little mouthfuls that excite and incite you to want more. Small mouthfuls of flavour that you wish never end. Here, are just a small handful of canapés we’ve prepared over 2025. There are a whole bunch from our private events that we didn’t even have a moment to capture!

1 Pan Banaras Vala
2 Tapioca Aloo Bites
3 Dhokla on a Stick
4 Burnt Twice (Burnt Aubergine & Double cooked rotli)
5 Rice Crackers & Paneer Bhurji
6 Sunshine Gold (Saffron Cake)
7 Tandoori Watermelon cups
8 Spinach & Paneer Skewers
9 Achari Cabbage on Papad
10 Thepla crackers & Garlic Aioli
_

Over the new few days, we’ll be sharing some of our highlight dishes from 2025, some that we hope to bring into 2026 and others that we’ll be revising with a fresher outlook.

News on our next supper club coming soon!

KHAO in 2025 was friends, collaborations, table settings, brands, community, sharing, encouraging, challenging, loving, endless canapes, new creations, infinite mangoes, travel, seasonal veg, Indian wine, hugs, thalis, team work, late night's, laughter, mistakes, lessons, music, lots and lots of Daar, love, did we say mangoes? And soooo much more! THANK YOU to those who came to a supper club or pop up, took photos for us, joined our team, collaborated with us, sent us your products, and hired us for a special event. I started to tag everyone but it was becoming impossible lol! Just know how much I appreciate you all, please keep loving us in 2026!

#blessed

KHAO in 2025 was friends, collaborations, table settings, brands, community, sharing, encouraging, challenging, loving, endless canapes, new creations, infinite mangoes, travel, seasonal veg, Indian wine, hugs, thalis, team work, late night's, laughter, mistakes, lessons, music, lots and lots of Daar, love, did we say mangoes? And soooo much more! THANK YOU to those who came to a supper club or pop up, took photos for us, joined our team, collaborated with us, sent us your products, and hired us for a special event. I started to tag everyone but it was becoming impossible lol! Just know how much I appreciate you all, please keep loving us in 2026!

#blessed

KATHIYAWAR. Ending the year here in India, with an extended stay in Gujarat. There's no place that feels more like home than here. Even if there's not a particular place that I'd call home here. Home is in the endless cups of chai, the thalis and endless variety of dishes, the songs, the garba, the music and the dance. Home is in the local dialect, the smells, the fresh air over the fields and in the patting sounds of a rotlo being made. I am obsessed with you Kathiyawar ❤️❤️❤️

KATHIYAWAR. Ending the year here in India, with an extended stay in Gujarat. There's no place that feels more like home than here. Even if there's not a particular place that I'd call home here. Home is in the endless cups of chai, the thalis and endless variety of dishes, the songs, the garba, the music and the dance. Home is in the local dialect, the smells, the fresh air over the fields and in the patting sounds of a rotlo being made. I am obsessed with you Kathiyawar ❤�️❤️❤️

KHAO GALLI: bringing the street food dishes to you, a celebration of the foodie lanes of India. For our last supper club in London, we invited you to join us for a real treat; an endless menu of some of our favourite street food dishes and dishes inspired by the tantalising flavours that we love!

This was probably the first time even I looked at the menu and thought, daaaamnnn. What order will I even serve it in!?

So thankful to the guests who joined us aboard @boathouselondon in Paddington once again!

Very grateful to @rachana.vaja for leading the kitchen team and putting up our saree bunting! Big up to the khao team, Eunice & Khaila and the wonderful team on board who helped to bring the experience to life so seamlessly.

And especially big thanks for capturing the day with such beauty to Shweta @by.shweta and all of these wonderful shots.

Khao is now off on tour in India, so London fam catch us in 2026!

KHAO GALLI: bringing the street food dishes to you, a celebration of the foodie lanes of India. For our last supper club in London, we invited you to join us for a real treat; an endless menu of some of our favourite street food dishes and dishes inspired by the tantalising flavours that we love!

This was probably the first time even I looked at the menu and thought, daaaamnnn. What order will I even serve it in!?

So thankful to the guests who joined us aboard @boathouselondon in Paddington once again!

Very grateful to @rachana.vaja for leading the kitchen team and putting up our saree bunting! Big up to the khao team, Eunice & Khaila and the wonderful team on board who helped to bring the experience to life so seamlessly.

And especially big thanks for capturing the day with such beauty to Shweta @by.shweta and all of these wonderful shots.

Khao is now off on tour in India, so London fam catch us in 2026!

NOVEMBER, WHO?!

These past two months have been somewhat of an enigma. But November really did add the cherry to a very creamy cake! We've had the pleasure of collaborating with some incredible brands, some for the first time and others again! This has also been a time of transition for us, as we expanded our team from 1 + 3 to 1 + many! We're fine tuning our menus, collaborating and showcasing products from our friends and expanding the Khao world beyond just London. Forever counting these blessings, here's just some of the shenanigans from the month of November.

A big Thanks to everyone we've had a chance to work with this month:

@kamaayurveda
@englandcricket
@mirchibykim
@up.world_
@anjanavp
@thegoodmewslondon
@lockehotels
@tckcondiments
@chaicartuk for the Oval vids
@boathouselondon
@potterandreid
@howdah_snacks
@piquecafe
@vaarsalondon

NOVEMBER, WHO?!

These past two months have been somewhat of an enigma. But November really did add the cherry to a very creamy cake! We've had the pleasure of collaborating with some incredible brands, some for the first time and others again! This has also been a time of transition for us, as we expanded our team from 1 + 3 to 1 + many! We're fine tuning our menus, collaborating and showcasing products from our friends and expanding the Khao world beyond just London. Forever counting these blessings, here's just some of the shenanigans from the month of November.

A big Thanks to everyone we've had a chance to work with this month:

@kamaayurveda
@englandcricket
@mirchibykim
@up.world_
@anjanavp
@thegoodmewslondon
@lockehotels
@tckcondiments
@chaicartuk for the Oval vids
@boathouselondon
@potterandreid
@howdah_snacks
@piquecafe
@vaarsalondon

October in a nutshell, because I dont know when it began and ended 🫠 its months like this when I look within, and repeat my blessings with a whole lot of gratitude. We were swept off our feet and carried through with the warmth of all those we met, hosted and worked with. A big big big thank you to everyone who allowed me to feel a little bit more proud, and certain that we belong.

1. APS @ 10 dinner table final touches for @anishaparmarstudio taken by @shifahabeebphotography
2. The master at work @anishaparmarstudio
3. Little Bottles of chutney for our guests to Adorn their Chaat.
4. Wonderful tomatoes courtesy of @wholegood
5. The heart of Chai Nashto, at a supper club for @breastcanceruk Awareness Month captured by @ski_naa
6. The OG khao team, sending off a good egg, all hatched and ready to take on thw world 🥲🤗 @cheshta_kela
7. The classic, @tildarice Pure Basmati during prep.
8. Plating my dish for Under the Same Moon supper club hosted by @vegetarianbrowngirls and captured in the act by @suchitaajain
9. Still a bit of a pinch me to work with @tildarice
10. When a Gujarati sis becomes your go to @rt.sanbakery thanks to the babe that brought us together @3rdculturekat
11. Canapes and beauty chats with a little snacking for @kamaayurveda
12. Because potatoes. And chaat. Need i say more
13. New fave dessert?! Pan Banaras Vala!
14. BTS of the Khao store room. Because all this happens only when we're organised to the T.

October in a nutshell, because I dont know when it began and ended 🫠 its months like this when I look within, and repeat my blessings with a whole lot of gratitude. We were swept off our feet and carried through with the warmth of all those we met, hosted and worked with. A big big big thank you to everyone who allowed me to feel a little bit more proud, and certain that we belong.

1. APS @ 10 dinner table final touches for @anishaparmarstudio taken by @shifahabeebphotography
2. The master at work @anishaparmarstudio
3. Little Bottles of chutney for our guests to Adorn their Chaat.
4. Wonderful tomatoes courtesy of @wholegood
5. The heart of Chai Nashto, at a supper club for @breastcanceruk Awareness Month captured by @ski_naa
6. The OG khao team, sending off a good egg, all hatched and ready to take on thw world 🥲🤗 @cheshta_kela
7. The classic, @tildarice Pure Basmati during prep.
8. Plating my dish for Under the Same Moon supper club hosted by @vegetarianbrowngirls and captured in the act by @suchitaajain
9. Still a bit of a pinch me to work with @tildarice
10. When a Gujarati sis becomes your go to @rt.sanbakery thanks to the babe that brought us together @3rdculturekat
11. Canapes and beauty chats with a little snacking for @kamaayurveda
12. Because potatoes. And chaat. Need i say more
13. New fave dessert?! Pan Banaras Vala!
14. BTS of the Khao store room. Because all this happens only when we're organised to the T.

ANNOUNCEMENT! You asked, we listened! Khao returns with a final *London* date for 2025 on Sunday 23rd November, and we're taking you to the ultimate food heaven: KHAO GALLI!

We all LOVE street food. The playful flavours, layers of texture, served in newspaper or plastic plates, it's not fancy, but it is damn right delicious. Dedicated to the many khau gallis of India, we share a menu with some of our Gujarati and Mumbai faves, from poha and pani puri, to our own take on bhel puri and bhajiya. Come, eat and hang with us!

What's more, we're back on the Paddington Basin and will be transforming @boathouselondon into our own galli...! Spaces are very limited, join us before we head off to BOMBAY for the rest of 2025!

🌃 Sunday 23rd November 2025, from 12:30pm.
🌇 Over 8 dishes plus selected beverages, all vegetarian.
🎆 The Boathouse, Paddington W2.
🎇 Tickets via link in bio.

ANNOUNCEMENT! You asked, we listened! Khao returns with a final *London* date for 2025 on Sunday 23rd November, and we're taking you to the ultimate food heaven: KHAO GALLI!

We all LOVE street food. The playful flavours, layers of texture, served in newspaper or plastic plates, it's not fancy, but it is damn right delicious. Dedicated to the many khau gallis of India, we share a menu with some of our Gujarati and Mumbai faves, from poha and pani puri, to our own take on bhel puri and bhajiya. Come, eat and hang with us!

What's more, we're back on the Paddington Basin and will be transforming @boathouselondon into our own galli...! Spaces are very limited, join us before we head off to BOMBAY for the rest of 2025!

🌃 Sunday 23rd November 2025, from 12:30pm.
🌇 Over 8 dishes plus selected beverages, all vegetarian.
🎆 The Boathouse, Paddington W2.
🎇 Tickets via link in bio.

Tilda Rice Diwali Supper club with Khao: An exploration and celebration of rice through the generations.

No generational wealth is as precious as the age-old recipes and cooking traditions that are passed down through generations of a family. Here at Khao, this is no different. The food and flavours we present speak to places far away from the table where we serve them now, but with just as much pride and vigour as the day they were first created, shared and passed down to us.

When the team at Tilda Rice approached me, they requested a menu that spoke of the legacy of their rice, but also wanted me to share my own story. I remember from as early as I could, Tilda's pure Basmati was used for everything at home, so this was a dream collaboration!

For this special Diwali dinner, I curated a 4 course menu, where I explored the use of rice in a range of forms, together with a range of dishes that pay homage to classical Gujarati flavours with a fresh outlook. Thank you to @tildarice and the team there for trusting me to share my story and dishes, and all the wonderful guests - a room full of fellow chefs, cooks, foodies and some of the sweetest guests to host! I will admit, when I first found out that I was cooking for this group, I was *nervous* but everyone was so warm, sweet and lovely.

A Big thanks to the team at @theboathouse for letting us take over and create such a magical evening on board, as well as with all the serving and cleaning up! And of course a massive thanks to my kitchen team, without whom I couldn’t have done it: Radhika @rt.sanbakery and Eunice @e.drawsfood.

Tilda Rice Diwali Supper club with Khao: An exploration and celebration of rice through the generations.

No generational wealth is as precious as the age-old recipes and cooking traditions that are passed down through generations of a family. Here at Khao, this is no different. The food and flavours we present speak to places far away from the table where we serve them now, but with just as much pride and vigour as the day they were first created, shared and passed down to us.

When the team at Tilda Rice approached me, they requested a menu that spoke of the legacy of their rice, but also wanted me to share my own story. I remember from as early as I could, Tilda's pure Basmati was used for everything at home, so this was a dream collaboration!

For this special Diwali dinner, I curated a 4 course menu, where I explored the use of rice in a range of forms, together with a range of dishes that pay homage to classical Gujarati flavours with a fresh outlook. Thank you to @tildarice and the team there for trusting me to share my story and dishes, and all the wonderful guests - a room full of fellow chefs, cooks, foodies and some of the sweetest guests to host! I will admit, when I first found out that I was cooking for this group, I was *nervous* but everyone was so warm, sweet and lovely.

A Big thanks to the team at @theboathouse for letting us take over and create such a magical evening on board, as well as with all the serving and cleaning up! And of course a massive thanks to my kitchen team, without whom I couldn’t have done it: Radhika @rt.sanbakery and Eunice @e.drawsfood.

Anisha "Can you believe we had rotla next to the Shard?!"
Me: 🥹

Cooking up and preparing the menu for @anishaparmarstudio at 10, earlier this month was like rustling up dinner for family coming around. Our shared heritage and personal connections to Uganda, Kathiawar and Mumbai set the tone for what we both wanted to see on this menu, creating something that told the story of a journey through the decade.

From newspaper parcels of mogo and makai, to letting our guests Adorn their own chaat, I think both of our favourite dish was the main course: Urad ne Bajra na Rotla.

I still can't believe this was only three weeks ago! Thank you to @wholegood who sponsored all the wonderful fresh produce. Many thanks to @shifahabeebphotography behind the lense!

Thank you to my ben, sis, Anisha for trusting me with this special evening, celebrating 10 years of APS, here's to many, many more!

Anisha "Can you believe we had rotla next to the Shard?!"
Me: 🥹

Cooking up and preparing the menu for @anishaparmarstudio at 10, earlier this month was like rustling up dinner for family coming around. Our shared heritage and personal connections to Uganda, Kathiawar and Mumbai set the tone for what we both wanted to see on this menu, creating something that told the story of a journey through the decade.

From newspaper parcels of mogo and makai, to letting our guests Adorn their own chaat, I think both of our favourite dish was the main course: Urad ne Bajra na Rotla.

I still can't believe this was only three weeks ago! Thank you to @wholegood who sponsored all the wonderful fresh produce. Many thanks to @shifahabeebphotography behind the lense!

Thank you to my ben, sis, Anisha for trusting me with this special evening, celebrating 10 years of APS, here's to many, many more!

When women come together, we make anything possible. Over this last year and a bit, I’ve had the immense pleasure of knowing and calling Priya & Sudha aunty of @vegetarianbrowngirls my extended gujju family! So when Priya mentioned wanting to host a special Diwali supper club to raise funds for Gaza, I said yes immediately.

Priya’s sheer love for the community, sisterhood and supporting one-another is a quality I admire, so when she began putting this event together, I knew we were in for a magical night. Each ticket sold was a direct donation to @nour_foundation_ via Chuffed.org, providing urgent relief for Gaza, a non-profit community organisation founded by Chef Nour Elnono. What is even more incredible is Priya was able to invite Chef Nour to join us and share her story and and the heart of Palestinian food, her Maqlaba for all.

We were kindly hosted by @eastwestlondon, and you better believe we literally took over the kitchen! Along with fellow female chefs @sugarspiceandeverythingniceuk @vegetarianbrowngirls @didisupper @chef.nourelnono @oitijjo_kitchen @roti.mamiii, we created a multi-course menu full of nourishment, stories of home and emotion. An emotion that we are all one, where ever the sun sets and the moon shines its light on us.

Thank you to all the guests who joined us, those who have donated for the incredible prize draw and of course the team on the day who helped to make it all come together!

Thank you to @suchitaajain for capturing the evening so wonderfully! Please do go and follow all the chefs here. Happy Diwali!

#freeplastine #happydiwali

When women come together, we make anything possible. Over this last year and a bit, I’ve had the immense pleasure of knowing and calling Priya & Sudha aunty of @vegetarianbrowngirls my extended gujju family! So when Priya mentioned wanting to host a special Diwali supper club to raise funds for Gaza, I said yes immediately.

Priya’s sheer love for the community, sisterhood and supporting one-another is a quality I admire, so when she began putting this event together, I knew we were in for a magical night. Each ticket sold was a direct donation to @nour_foundation_ via Chuffed.org, providing urgent relief for Gaza, a non-profit community organisation founded by Chef Nour Elnono. What is even more incredible is Priya was able to invite Chef Nour to join us and share her story and and the heart of Palestinian food, her Maqlaba for all.

We were kindly hosted by @eastwestlondon, and you better believe we literally took over the kitchen! Along with fellow female chefs @sugarspiceandeverythingniceuk @vegetarianbrowngirls @didisupper @chef.nourelnono @oitijjo_kitchen @roti.mamiii, we created a multi-course menu full of nourishment, stories of home and emotion. An emotion that we are all one, where ever the sun sets and the moon shines its light on us.

Thank you to all the guests who joined us, those who have donated for the incredible prize draw and of course the team on the day who helped to make it all come together!

Thank you to @suchitaajain for capturing the evening so wonderfully! Please do go and follow all the chefs here. Happy Diwali!

#freeplastine #happydiwali

Chai Nashto - Diwali Edition 2025

This year we hosted our annual Diwali celebration to mark Breast Cancer Awareness Month together with @breastcanceruk. The afternoon took place at @boathouselondon , where the grey clouds slowly cleared way for sunshine! Our guests enjoyed a meal of Gujarati classics like gathia and jalebi with chai, followed by dishes that took a nod to Ayurvedic traditions. Seasonal produce together with ancient grains, mineral-rich greens and refreshing clean drinks paired with organic infusions.

Thank you to everyone who joined us, something even travelling from as far as Manchester and Coventry!!

Im grateful to @breastcanceruk for their support and reaching out to collab on such a crucial issue. Biggest thanks to my wonderful team behind the scenes; @cheshta_kela @rachana.vaja and of course the lovely @boathouselondon team who are always a dream to work with.

We are planning our final supper club (in London) for 2025, join the Khao Family Newsletter, via link in bio to be the first to know.

Chai Nashto - Diwali Edition 2025

This year we hosted our annual Diwali celebration to mark Breast Cancer Awareness Month together with @breastcanceruk. The afternoon took place at @boathouselondon , where the grey clouds slowly cleared way for sunshine! Our guests enjoyed a meal of Gujarati classics like gathia and jalebi with chai, followed by dishes that took a nod to Ayurvedic traditions. Seasonal produce together with ancient grains, mineral-rich greens and refreshing clean drinks paired with organic infusions.

Thank you to everyone who joined us, something even travelling from as far as Manchester and Coventry!!

Im grateful to @breastcanceruk for their support and reaching out to collab on such a crucial issue. Biggest thanks to my wonderful team behind the scenes; @cheshta_kela @rachana.vaja and of course the lovely @boathouselondon team who are always a dream to work with.

We are planning our final supper club (in London) for 2025, join the Khao Family Newsletter, via link in bio to be the first to know.

When you become an adult, making those special connections and new friends is such a precious gift. We've only known each other for two years, but she's felt like my long lost cousin!

This weekend gone, I had the immense pleasure of hosting a celebration supper club marking 10 years of @anishaparmarstudio with Anisha and her closest friends, family and supporters.

Months of planning, site visits, video calls, voicenotes and canva files later, it all came down to a stunning night nestled amongst the Millennium bridge, Tate and the London skyline. As part of a whole weekend, from the daytime pop up to a morning/afternoon workshop, the supper club was where I asked to take the lead.

Deciding the food was the easy part: both of us share roots in Uganda, Gujarat and Mumbai so this was a dream menu Anisha and me curated togther. From street-style mogo and sweetcorn in newspaper packages to a self-Adornment chaat dish, we couldn't get over serving Bajra na Rotla next to some of the fanciest eateries in the area! Our Maharani cake completed the meal!

We'd love to say a big big thank you to our fresh produce sponsor @wholegood and @jayamodidesign for allowing us to not just source high quality ingredients for the meal, they were also kind enough to create one off punnets for every single guest. Anisha picked a mango, and chilli and lime - the latter two often used as a symbol of prosperity 🙏🏽✨️

A big thank you to @howdah_snacks for a very delicious Bombay Mix, that I am now addicted to!

Lastly, all our guests, the incredible @rachana.vaja for being a superstar sous in the kitchen. And of course artwork by @kushiaania

Definitely a highlight supper club for 2025, thank you Anisha for having me 🌺💖💛💚🧡

Photos by @shifahabeebphotography

When you become an adult, making those special connections and new friends is such a precious gift. We've only known each other for two years, but she's felt like my long lost cousin!

This weekend gone, I had the immense pleasure of hosting a celebration supper club marking 10 years of @anishaparmarstudio with Anisha and her closest friends, family and supporters.

Months of planning, site visits, video calls, voicenotes and canva files later, it all came down to a stunning night nestled amongst the Millennium bridge, Tate and the London skyline. As part of a whole weekend, from the daytime pop up to a morning/afternoon workshop, the supper club was where I asked to take the lead.

Deciding the food was the easy part: both of us share roots in Uganda, Gujarat and Mumbai so this was a dream menu Anisha and me curated togther. From street-style mogo and sweetcorn in newspaper packages to a self-Adornment chaat dish, we couldn't get over serving Bajra na Rotla next to some of the fanciest eateries in the area! Our Maharani cake completed the meal!

We'd love to say a big big thank you to our fresh produce sponsor @wholegood and @jayamodidesign for allowing us to not just source high quality ingredients for the meal, they were also kind enough to create one off punnets for every single guest. Anisha picked a mango, and chilli and lime - the latter two often used as a symbol of prosperity 🙏🏽✨️

A big thank you to @howdah_snacks for a very delicious Bombay Mix, that I am now addicted to!

Lastly, all our guests, the incredible @rachana.vaja for being a superstar sous in the kitchen. And of course artwork by @kushiaania

Definitely a highlight supper club for 2025, thank you Anisha for having me 🌺💖💛💚🧡

Photos by @shifahabeebphotography

Tables are covered, table decor and cutlery is laid out as the sun sets behind us. As the clouds cleared and unbeknownst to the tourists walking past outside, inside we were getting ready for a special celebration.

Thank you to @anishaparmarstudio for letting me run with my creative ideas in setting the scene for a celebration supper club last night. The theme was to keep it natural, terracotta and clay with Marigolds and Jasmine.

More videos, photos to come but here's a moment before we welcomed our guests.

Happy 10 years to APS!

Tables are covered, table decor and cutlery is laid out as the sun sets behind us. As the clouds cleared and unbeknownst to the tourists walking past outside, inside we were getting ready for a special celebration.

Thank you to @anishaparmarstudio for letting me run with my creative ideas in setting the scene for a celebration supper club last night. The theme was to keep it natural, terracotta and clay with Marigolds and Jasmine.

More videos, photos to come but here's a moment before we welcomed our guests.

Happy 10 years to APS!

When I say Chai, what comes to mind?! Its a quick pick me up, or a moment to pause. It might be just one cup in the morning, or a few cups with nashto.

Join us on Sunday 12th October as we bring back our popular Gujarati brunch, Chai Nashto. But this time we come to you with something with even more meaning, as we celebrate the festival of lights, Diwali and also Breast Cancer Awareness Month with BCUK @breastcanceruk.

We share a heartwarming meal, with endless cups of chai and non-alcholic drinks pairings, with clean spirit alternatives by @cleanco.

Only a handful of tickets left! Come and join us in celebrating ✨️

🌙 Sunday 12 October.
🪔 The Boathouse, Paddington.
🌙 Four course, plant based brunch.
🪔 10% of all proceeds from ticket sales go to BCUK.
🌙 Book via link in bio.

When I say Chai, what comes to mind?! Its a quick pick me up, or a moment to pause. It might be just one cup in the morning, or a few cups with nashto.

Join us on Sunday 12th October as we bring back our popular Gujarati brunch, Chai Nashto. But this time we come to you with something with even more meaning, as we celebrate the festival of lights, Diwali and also Breast Cancer Awareness Month with BCUK @breastcanceruk.

We share a heartwarming meal, with endless cups of chai and non-alcholic drinks pairings, with clean spirit alternatives by @cleanco.

Only a handful of tickets left! Come and join us in celebrating ✨️

🌙 Sunday 12 October.
🪔 The Boathouse, Paddington.
🌙 Four course, plant based brunch.
🪔 10% of all proceeds from ticket sales go to BCUK.
🌙 Book via link in bio.

Bajra no Rotlo. At the heart of Kathiawadi cooking, is this humble flatbread made of millet flour or bajro. Naturally gluten-free, it is made by rubbing oil or ghee into the ground millet flour and slowly adding water until the flour comes together. Ancient in it’s cultivation, there are references to the use of millet in Indian cooking dating back to the 2nd millennia BC. The flour is hugely harvested in Gujarat and rotla are usually eaten for breakfast, lunch and dinner. The earthy flavours are further enhanced when they are cooked on a clay tava or tavri over an open flame, often made with cow-dung.

When Anisha and me were planning the menu, we were swapping ideas and then Anisha just blurted, “I’d love to have classic Urad and Rotla, like at home?!” Urad being black dal, I immediately was on board. It’s become customary to have this combination, even at our house. Ever since I can remember, Saturday’s are for Urad.

Why do Gujaratis love black dal?!
I really couldn’t tell you for real, but at home, we’ve always had every day of the week dedicated to a different food/dish. Tuesday is for red kidney beans or another type of bean. Wednesday is auspicious for eating green mung. Friday is dedicated to Adi Shakti / Maa, so often we’ll have kheer and par (rice pudding and thin rotli) and Saturday is dedicated to Hanuman, so we have black dal. The god known for his strength and courage, he also is known for an endless appetite, with black urad lentils being his favourite. Made with lots of ghee, this dish is rich and indulgent, enjoyed with bajra no rotlo.

The beauty of a rotlo is in the way it is made, only by patting between your palms. We add a little black pepper and salt, and finish with ghee or butter. Guests for this celebratory APS at 10 supper club will be taken on a journey of the flavours that link us to a place far away, brought closer on the plate. Come along, we’ve got the last five tickets left!

🌺 Saturday 4th October, 7pm onwards
🌻 Locke at Broken Wharf, EC4V.
🌺 4 course Vegetarian (& GF) menu plus welcome drink.
🌻 Book via link in bio.

Bajra no Rotlo. At the heart of Kathiawadi cooking, is this humble flatbread made of millet flour or bajro. Naturally gluten-free, it is made by rubbing oil or ghee into the ground millet flour and slowly adding water until the flour comes together. Ancient in it’s cultivation, there are references to the use of millet in Indian cooking dating back to the 2nd millennia BC. The flour is hugely harvested in Gujarat and rotla are usually eaten for breakfast, lunch and dinner. The earthy flavours are further enhanced when they are cooked on a clay tava or tavri over an open flame, often made with cow-dung.

When Anisha and me were planning the menu, we were swapping ideas and then Anisha just blurted, “I’d love to have classic Urad and Rotla, like at home?!” Urad being black dal, I immediately was on board. It’s become customary to have this combination, even at our house. Ever since I can remember, Saturday’s are for Urad.

Why do Gujaratis love black dal?!
I really couldn’t tell you for real, but at home, we’ve always had every day of the week dedicated to a different food/dish. Tuesday is for red kidney beans or another type of bean. Wednesday is auspicious for eating green mung. Friday is dedicated to Adi Shakti / Maa, so often we’ll have kheer and par (rice pudding and thin rotli) and Saturday is dedicated to Hanuman, so we have black dal. The god known for his strength and courage, he also is known for an endless appetite, with black urad lentils being his favourite. Made with lots of ghee, this dish is rich and indulgent, enjoyed with bajra no rotlo.

The beauty of a rotlo is in the way it is made, only by patting between your palms. We add a little black pepper and salt, and finish with ghee or butter. Guests for this celebratory APS at 10 supper club will be taken on a journey of the flavours that link us to a place far away, brought closer on the plate. Come along, we’ve got the last five tickets left!

🌺 Saturday 4th October, 7pm onwards
🌻 Locke at Broken Wharf, EC4V.
🌺 4 course Vegetarian (& GF) menu plus welcome drink.
🌻 Book via link in bio.

Khao Recipes: Bell Pepper Shaak
Made with our Gujarati Four Spice blend (order via @delli.market via the link in bio), this is a really quick and simple, but delicious addition for dinner. I made this shaak because I had some extra peppers left from another dinner, so I thought why not! The peppers don’t take too long to cook so you can make this in 15 minutes.

Ingredients:

2 Bell Peppers, chopped into cubed.
3-4 birds eye chillies (adjust based on your spice level)
2 tbsp Gujarati Four Spice
1 tsp cumin seeds
1/4 tsp asafoetida
1-1 1/2 tsp salt
1/4 cup gram flour, sifted
1/2 cup green onions, chopped
Bunch of freshly chopped fresh coriander

Method:

1. In a pan, add the oil and turn into high heat.
2. Once the oil is hot, add the cumin seeds. Allow to brown.
3. Once brown, add the asafoetida and follow with the birds eye chillies and give it all a stir.
4. Add the chopped bell pepper pieces and stir well.
5. Allow these to cook for 5-6 minutes.
6. Once the peppers begin to soften, sprinkle over the gram flour. Don’t stir yet.
7. Follow with the Gujarati Four Spice and Salt, again, don’t stir this yet.
8. Cover the pan and allow the spices and flour to cook in the steam, keeping the gas on high/medium.
9. After 5 minutes, stir well and add a sprinkling of water.
10. Top off with the chopped green onions and allow to cook for a further few minutes.
11. The beauty of the peppers is that they don’t need to be overly cooked. Add freshly chopped coriander and serve hot with rotli.

Did you know we've got lots of recipes on our website, and YouTube channel? Check the link in bio for more! Happy cooking!

Khao Recipes | Gujarati cooking | vegetarian cooking | Khao Stores | 15 min meals

Khao Recipes: Bell Pepper Shaak
Made with our Gujarati Four Spice blend (order via @delli.market via the link in bio), this is a really quick and simple, but delicious addition for dinner. I made this shaak because I had some extra peppers left from another dinner, so I thought why not! The peppers don’t take too long to cook so you can make this in 15 minutes.

Ingredients:

2 Bell Peppers, chopped into cubed.
3-4 birds eye chillies (adjust based on your spice level)
2 tbsp Gujarati Four Spice
1 tsp cumin seeds
1/4 tsp asafoetida
1-1 1/2 tsp salt
1/4 cup gram flour, sifted
1/2 cup green onions, chopped
Bunch of freshly chopped fresh coriander

Method:

1. In a pan, add the oil and turn into high heat.
2. Once the oil is hot, add the cumin seeds. Allow to brown.
3. Once brown, add the asafoetida and follow with the birds eye chillies and give it all a stir.
4. Add the chopped bell pepper pieces and stir well.
5. Allow these to cook for 5-6 minutes.
6. Once the peppers begin to soften, sprinkle over the gram flour. Don’t stir yet.
7. Follow with the Gujarati Four Spice and Salt, again, don’t stir this yet.
8. Cover the pan and allow the spices and flour to cook in the steam, keeping the gas on high/medium.
9. After 5 minutes, stir well and add a sprinkling of water.
10. Top off with the chopped green onions and allow to cook for a further few minutes.
11. The beauty of the peppers is that they don’t need to be overly cooked. Add freshly chopped coriander and serve hot with rotli.

Did you know we've got lots of recipes on our website, and YouTube channel? Check the link in bio for more! Happy cooking!

Khao Recipes | Gujarati cooking | vegetarian cooking | Khao Stores | 15 min meals

Bhojan Supper Club {Part 2}

As the night settles in, candles burning bright, the room is filled with the sounds of endless conversations from our guests, almost drowning out the music.

We follow our starter courses with the main courses, going into a more traditional Kathiawar flair. There’s lasan nu shaak (garlic curry), vagharelu dahi (tempered yoghurt) and methi bakhri (fenugreek flat breads). The earthy tones are paired with a light and elegant red wine from Fratelli in Maharashtra. This Sangiovese grape is cultivated from a unique clone created by Fratelli’s in-house winemaker Piero Masi, making it the only one of its kind in India.

The star of the show, and my favourite dish ever, we end the main course with Daar Dhokli. Gujarati daar with pieces of spiced and seasoned wheat and gram flour squares, topped off with a very specially made batch of @shopajjis. We also had small jars on the table for the guests to try!

To wrap everything up, we finished with a cool kulfi-style ice cream and a flaky and ice-crusted Sata biscuit - these are layered ghee and flour biscuits usually dipped in sugar syrup and left to crystallise. We finished ours with refreshing lemon rind. Accompanying the desserts’ sweetness and balancing it perfectly was Maka Zai Gold Rum the Tribute Edition. The vanilla- accented rum has been aged in oak barrels in Punjab and blended on the shores of Goa.

Nothing really matches the supper club table and how you all come together, creating these magical moments!

Bhojan Supper Club {Part 2}

As the night settles in, candles burning bright, the room is filled with the sounds of endless conversations from our guests, almost drowning out the music.

We follow our starter courses with the main courses, going into a more traditional Kathiawar flair. There’s lasan nu shaak (garlic curry), vagharelu dahi (tempered yoghurt) and methi bakhri (fenugreek flat breads). The earthy tones are paired with a light and elegant red wine from Fratelli in Maharashtra. This Sangiovese grape is cultivated from a unique clone created by Fratelli’s in-house winemaker Piero Masi, making it the only one of its kind in India.

The star of the show, and my favourite dish ever, we end the main course with Daar Dhokli. Gujarati daar with pieces of spiced and seasoned wheat and gram flour squares, topped off with a very specially made batch of @shopajjis. We also had small jars on the table for the guests to try!

To wrap everything up, we finished with a cool kulfi-style ice cream and a flaky and ice-crusted Sata biscuit - these are layered ghee and flour biscuits usually dipped in sugar syrup and left to crystallise. We finished ours with refreshing lemon rind. Accompanying the desserts’ sweetness and balancing it perfectly was Maka Zai Gold Rum the Tribute Edition. The vanilla- accented rum has been aged in oak barrels in Punjab and blended on the shores of Goa.

Nothing really matches the supper club table and how you all come together, creating these magical moments!

On press and mentions.

Many if you don't know this, but I used to work in PR for a bit, it was one of the many hats I wore through my work in the interiors world. So I get it. Recieving hundreds of press releases, keeping an ear to the ground, being on it..!

So every time we get a mention on a website, magazine or newspaper, I fricking jump for JOY! So so grateful for those of you who have written about us, like Pete and Yashaswi here.

Everything we do that you see through the images, videos and products have been created through my love for sharing Gujarati food and flavours far and wide, so these mentions and press for Khao is a HUGE deal to me, even if I try to accept them all quietly and without shouting about them all the time! I am deeply grateful as we continue to grow.

Thanks for being with us you lot, hopefully we get to host even more of you soon!

Link in bio for October supper clubs ✨️

On press and mentions.

Many if you don't know this, but I used to work in PR for a bit, it was one of the many hats I wore through my work in the interiors world. So I get it. Recieving hundreds of press releases, keeping an ear to the ground, being on it..!

So every time we get a mention on a website, magazine or newspaper, I fricking jump for JOY! So so grateful for those of you who have written about us, like Pete and Yashaswi here.

Everything we do that you see through the images, videos and products have been created through my love for sharing Gujarati food and flavours far and wide, so these mentions and press for Khao is a HUGE deal to me, even if I try to accept them all quietly and without shouting about them all the time! I am deeply grateful as we continue to grow.

Thanks for being with us you lot, hopefully we get to host even more of you soon!

Link in bio for October supper clubs ✨️

Bhojan Supper Club {Part I}

Table is set, candles lit and guests begin to arrive. We're always eager to meet you all and welcome you to the table with a drink, canapes and always a big smile!

@maharajadrinks shared their recommendation for creating the most delicious welcome drink with @bartisans.in Indian Summer, an alcohol-free mixer made with mangoes, chilli & cilantro. This paired beautifully with @terai_gin over ice with a sprinkling of chilli flakes!

As we seated our guests, behind the curtain, the bhajiya were being freshly fried, ready to go! There's a moment just after the first course goes out where I'm still aware of what's going on, but once we begin table service, its all a big wonderful blur!

Stay tuned for part 2!

Bhojan Supper Club {Part I}

Table is set, candles lit and guests begin to arrive. We're always eager to meet you all and welcome you to the table with a drink, canapes and always a big smile!

@maharajadrinks shared their recommendation for creating the most delicious welcome drink with @bartisans.in Indian Summer, an alcohol-free mixer made with mangoes, chilli & cilantro. This paired beautifully with @terai_gin over ice with a sprinkling of chilli flakes!

As we seated our guests, behind the curtain, the bhajiya were being freshly fried, ready to go! There's a moment just after the first course goes out where I'm still aware of what's going on, but once we begin table service, its all a big wonderful blur!

Stay tuned for part 2!

Celebrations deserve a royal feast! Join us in congratulating Anisha on 10 years of Anisha Parmar Studio with a very special four course supper club.

I first met Anisha at a event we were both working at back in 2023, and instantly it felt like she was my long lost cousin! Not only are we both from the Kathiawar region of Gujarat, but we both have links to Uganda, and so this shared heritage created an instant familiarity between us, something that doesn't come about everyday. It was only about timing for when we began collaborating together and so after working with her and @withneelammistry on @adornednarratives last summer, we knew they'd be so much more to come from us gujju girls!

Khao Suppers is honoured to be supporting APS at 10 for a weekend of pop-ups, workshops and a very special Supper Club on Saturday 4th October.

Expect a jewellery-inspired menu, warm hospitality, and flavours that trace the journeys of our families. Think Ugandan-Gujarati dishes reimagined, East African influences sitting alongside Mumbai street-food flavours, and the comfort of traditional urad and rotla with a playful twist. We're keeping it intimate and warm so spaces are limited.

Obsessed with the beautiful artwork created by @kushiaania for the special celebrations ✨️😍

🌺 Saturday 4 October, 7pm-11pm.
🦜 Locke at Broken Wharf, London EC4V 3DT.
🥭 Welcome drink, snacks & four course meal.
🐍 Book via the link in bio, limited seats.

Celebrations deserve a royal feast! Join us in congratulating Anisha on 10 years of Anisha Parmar Studio with a very special four course supper club.

I first met Anisha at a event we were both working at back in 2023, and instantly it felt like she was my long lost cousin! Not only are we both from the Kathiawar region of Gujarat, but we both have links to Uganda, and so this shared heritage created an instant familiarity between us, something that doesn't come about everyday. It was only about timing for when we began collaborating together and so after working with her and @withneelammistry on @adornednarratives last summer, we knew they'd be so much more to come from us gujju girls!

Khao Suppers is honoured to be supporting APS at 10 for a weekend of pop-ups, workshops and a very special Supper Club on Saturday 4th October.

Expect a jewellery-inspired menu, warm hospitality, and flavours that trace the journeys of our families. Think Ugandan-Gujarati dishes reimagined, East African influences sitting alongside Mumbai street-food flavours, and the comfort of traditional urad and rotla with a playful twist. We're keeping it intimate and warm so spaces are limited.

Obsessed with the beautiful artwork created by @kushiaania for the special celebrations ✨️😍

🌺 Saturday 4 October, 7pm-11pm.
🦜 Locke at Broken Wharf, London EC4V 3DT.
🥭 Welcome drink, snacks & four course meal.
🐍 Book via the link in bio, limited seats.

Bhojan, a moment for Gujarati food.

This past Friday we had the most wonderful evening sharing five courses intertwined with stories of spice, culture and home. As our guests mingled, sipped on cool beverages, laughed and chatted away, in the kitchen there was bubbling oil as the battered broccoli is dropped in, the sprinkling of chilli powder over the cold and fluffy dahi vada, and the steaming daar from the daar dhokli pot.

These dinner's aren't just "another supper club". For me, they are an extension of the moments where I'm bringing a little bit of Kathiawar alive here in London. It's connection, roots and humble ingredients, layered and defined.

Thank all the wonderful guests who truly brought the dining room to life; their openness to tasting these dishes that mean so much to me is really all I ever want from this.

And to make it even more special, we were able to keep glasses full from start to end with the help of @maharajadrinks . We're grateful for the special selection they shared from the sweet (and spicy) Bartisans Indian Summer Cocktail with Terai Gin to the selection of wines throughout the meal and the finishing sipping rum to pair with our dessert. The fact that every single drink is produced and handcrafted in India really added the icing on top. Do go and check their selection of spirits, wines, teas and exotica out now.

And of course not forgetting our ghee sponsor, Ajji's Ghee @shopajjis . Our guests were so excited to try out their lil pots of ghee, that everyone not only added extra to their daar dhokli, they even took them all home!

I couldn't have done it without my wonderful team, Rachana @rachana.vaja Radhika @rt.sanbakery and Eunice @e.drawsfood

Behind the lense to capture the evening, @shifahabeebphotography

We're back in October with a exciting line up, join us! Check the link in bio for details and our Khao Family mailing list.

Bhojan, a moment for Gujarati food.

This past Friday we had the most wonderful evening sharing five courses intertwined with stories of spice, culture and home. As our guests mingled, sipped on cool beverages, laughed and chatted away, in the kitchen there was bubbling oil as the battered broccoli is dropped in, the sprinkling of chilli powder over the cold and fluffy dahi vada, and the steaming daar from the daar dhokli pot.

These dinner's aren't just "another supper club". For me, they are an extension of the moments where I'm bringing a little bit of Kathiawar alive here in London. It's connection, roots and humble ingredients, layered and defined.

Thank all the wonderful guests who truly brought the dining room to life; their openness to tasting these dishes that mean so much to me is really all I ever want from this.

And to make it even more special, we were able to keep glasses full from start to end with the help of @maharajadrinks . We're grateful for the special selection they shared from the sweet (and spicy) Bartisans Indian Summer Cocktail with Terai Gin to the selection of wines throughout the meal and the finishing sipping rum to pair with our dessert. The fact that every single drink is produced and handcrafted in India really added the icing on top. Do go and check their selection of spirits, wines, teas and exotica out now.

And of course not forgetting our ghee sponsor, Ajji's Ghee @shopajjis . Our guests were so excited to try out their lil pots of ghee, that everyone not only added extra to their daar dhokli, they even took them all home!

I couldn't have done it without my wonderful team, Rachana @rachana.vaja Radhika @rt.sanbakery and Eunice @e.drawsfood

Behind the lense to capture the evening, @shifahabeebphotography

We're back in October with a exciting line up, join us! Check the link in bio for details and our Khao Family mailing list.

I love to feed and I love to eat! Hey everyone! Just me Punam, founder, chef, cleaner, marketing, graphic designer, editor, financial person for Khao! If you've recently joined us, WELCOME! It's not often I show my face around here, but when it is, I'm probably talking to myself or stuffing my face with delicious food like these summer rolls by my bae @3rdculturekat

We welcome you to our table, where we keep the Gujarati food simple, the decor classy and the intentions honest! September marks the turning of the season, fresh new autumnal produce and festivities!

How can you get involved? We've got monthly supper clubs and events, check our link in bio. There's the Khao Store with merch and spices. And we've got a monthly newsletter sharing stories, recipes and more: all linked in my bio.

Also, big up to @jakirakamaly for capturing this moment!

I love to feed and I love to eat! Hey everyone! Just me Punam, founder, chef, cleaner, marketing, graphic designer, editor, financial person for Khao! If you've recently joined us, WELCOME! It's not often I show my face around here, but when it is, I'm probably talking to myself or stuffing my face with delicious food like these summer rolls by my bae @3rdculturekat

We welcome you to our table, where we keep the Gujarati food simple, the decor classy and the intentions honest! September marks the turning of the season, fresh new autumnal produce and festivities!

How can you get involved? We've got monthly supper clubs and events, check our link in bio. There's the Khao Store with merch and spices. And we've got a monthly newsletter sharing stories, recipes and more: all linked in my bio.

Also, big up to @jakirakamaly for capturing this moment!

This Friday, we host our first supper club with a full drinks pairing. When @char_egan and @_kavya_ reached out from @maharajadrinks, I was really excited to see how we'd work together.

On my recent trip to India, one of the wonderful discoveries I made was the vast number of incredible Indian brands, bringing high quality products to the forefront.

I was really excited to see what Maharaja Drinks has done to bring a versatile selection of Indian-crafted drinks, from spirits and wines to tea and soft drinks to the UK. For our Bhojan Supper Club, they have curated a unique drinks menu - swipe along to see the full selection. From Punjab to Karnataka, and Maharashtra to Goa, we only touch the tip of an extensive selection of Indian-crafted drinks they offer.

Whilst tickets for this supper club are sold out, we have opened the waiting list for any last minute availability. And who knows, maybe we'll have to go for round two?!

This Friday, we host our first supper club with a full drinks pairing. When @char_egan and @_kavya_ reached out from @maharajadrinks, I was really excited to see how we'd work together.

On my recent trip to India, one of the wonderful discoveries I made was the vast number of incredible Indian brands, bringing high quality products to the forefront.

I was really excited to see what Maharaja Drinks has done to bring a versatile selection of Indian-crafted drinks, from spirits and wines to tea and soft drinks to the UK. For our Bhojan Supper Club, they have curated a unique drinks menu - swipe along to see the full selection. From Punjab to Karnataka, and Maharashtra to Goa, we only touch the tip of an extensive selection of Indian-crafted drinks they offer.

Whilst tickets for this supper club are sold out, we have opened the waiting list for any last minute availability. And who knows, maybe we'll have to go for round two?!

✨️ Join us for our first Diwali event for 2025, bringing back our infamous Chai Nashto Brunch Club on Sunday 12th October, intertwined with a special purpose.

We mark Breast Cancer Awareness month with a fundraiser in collaboration with Breast Cancer UK and their series of supper clubs, Full. This year, the theme focuses on healthy eating and reducing alcohol intake by shining a light on prevention through diet.

Chai Nashto pays homage to Diwali celebrations just like we do at home; a table full of food, friends, family and togetherness. We invite you to join us as we share a unique menu that brings practices of Ayurvedic wellness together with classic Gujarati flavours. What's more, the menu is fully plant based and with a selection of non-alcoholic drinks pairings sponsored by @cleanco who offer a selection of unique non-alcoholic spirit alternatives.

Big up to our mate @yo_janda for bringing our peacock friend to life for the event poster! Swipe for the full food and drinks menu. This is going to be a real celebration of the senses 😊🙏🏽

🫁 Date: Sunday 12th October 2025 from 12:30pm onwards.
⛵ Location: The Boathouse, Padding W2.
🌻 Ticket includes: 4 Course Plant-Based Manu & all non-alcoholic Drinks, plus 10% donation to BCUK.
🪷 Ticket link in Bio.

✨️ Join us for our first Diwali event for 2025, bringing back our infamous Chai Nashto Brunch Club on Sunday 12th October, intertwined with a special purpose.

We mark Breast Cancer Awareness month with a fundraiser in collaboration with Breast Cancer UK and their series of supper clubs, Full. This year, the theme focuses on healthy eating and reducing alcohol intake by shining a light on prevention through diet.

Chai Nashto pays homage to Diwali celebrations just like we do at home; a table full of food, friends, family and togetherness. We invite you to join us as we share a unique menu that brings practices of Ayurvedic wellness together with classic Gujarati flavours. What's more, the menu is fully plant based and with a selection of non-alcoholic drinks pairings sponsored by @cleanco who offer a selection of unique non-alcoholic spirit alternatives.

Big up to our mate @yo_janda for bringing our peacock friend to life for the event poster! Swipe for the full food and drinks menu. This is going to be a real celebration of the senses 😊🙏🏽

🫁 Date: Sunday 12th October 2025 from 12:30pm onwards.
⛵ Location: The Boathouse, Padding W2.
🌻 Ticket includes: 4 Course Plant-Based Manu & all non-alcoholic Drinks, plus 10% donation to BCUK.
🪷 Ticket link in Bio.

Food moments this Summer.

The last few months have been a wonderful amalgamation of friends, community, spirituality and food. Nourishment through dishes and flavours that speak of bonds to the place that is truly home. Fluffy dhokla canapes to bowls of Fajeto (mango kadhi), bowls of daar to compartment plates for each variety. We share some A u t u m n announcements this week... so I'm just here holding on to these summer days before they too become a moment in a square grid. 🥭🐱🫚🌻🍋🐤

Food moments this Summer.

The last few months have been a wonderful amalgamation of friends, community, spirituality and food. Nourishment through dishes and flavours that speak of bonds to the place that is truly home. Fluffy dhokla canapes to bowls of Fajeto (mango kadhi), bowls of daar to compartment plates for each variety. We share some A u t u m n announcements this week... so I'm just here holding on to these summer days before they too become a moment in a square grid. 🥭🐱🫚🌻🍋🐤

Daar Dhokli. A whole world in a bowl. A dish packed with nutrients and bursting with sweet, sour and spicy flavours. Made with tuvar daar or tuvar lentil daal and small spiced squares made of wholewheat and gram flour, Daar Dhokli is made of all the best things. But what really completes the dish is a (very large) spoonful of ghee!

For our next supper club, Bhojan, our friends @shopajjis are creating a special desi ghee blended with spices, as well as extra ghee for the table! The addition of ghee plays a key role in not just adding a touch of flavour to the dish, but also to ease digestion of the lentils and helping them to breakdown as we digest! We're grateful to be able to share Chetasi's made to order desi ghee, bringing an extra special touch to our main course dish.

We only have a small handful of tickets left! Ticket link is in the bio.

🛺 Bhojan Supper Club: Friday 5th September, from 7pm.
🏰 House of Transformation, 222 Kingsland Road, E2.
🍛 5 Courses and also included in the ticket price is all beverages, sponsored by @maharajadrinks

Daar Dhokli. A whole world in a bowl. A dish packed with nutrients and bursting with sweet, sour and spicy flavours. Made with tuvar daar or tuvar lentil daal and small spiced squares made of wholewheat and gram flour, Daar Dhokli is made of all the best things. But what really completes the dish is a (very large) spoonful of ghee!

For our next supper club, Bhojan, our friends @shopajjis are creating a special desi ghee blended with spices, as well as extra ghee for the table! The addition of ghee plays a key role in not just adding a touch of flavour to the dish, but also to ease digestion of the lentils and helping them to breakdown as we digest! We're grateful to be able to share Chetasi's made to order desi ghee, bringing an extra special touch to our main course dish.

We only have a small handful of tickets left! Ticket link is in the bio.

🛺 Bhojan Supper Club: Friday 5th September, from 7pm.
🏰 House of Transformation, 222 Kingsland Road, E2.
🍛 5 Courses and also included in the ticket price is all beverages, sponsored by @maharajadrinks

A Tee for cooking in, chilling in, eating in! Our Kadhi Tee, illustrated by @apocketofpeanuts celebrates Kadhi. I just love the way the yellow Kadhi stream pops, with the ingredients all dotted around.

We're low on size S, but we have M, L, and XL. Printed on sustainably sourced cotton with a oversized fit, the unisex tees can be found on our online shop, Khao Stores - link in bio 🛺

First photo by @shifahabeebphotography
Video captured by my babe @3rdculturekat

A Tee for cooking in, chilling in, eating in! Our Kadhi Tee, illustrated by @apocketofpeanuts celebrates Kadhi. I just love the way the yellow Kadhi stream pops, with the ingredients all dotted around.

We're low on size S, but we have M, L, and XL. Printed on sustainably sourced cotton with a oversized fit, the unisex tees can be found on our online shop, Khao Stores - link in bio 🛺

First photo by @shifahabeebphotography
Video captured by my babe @3rdculturekat

Sometimes you have these random encounters, just a fleeting moment, but it starts something new. When I first bumped into @radhahpatel at an event in March, I didnt know I'd be helping her to host her first garden party in her new home for some of her closest friends. A gorgeous sunny afternoon, it was such a pleasure to be welcomed to Radha & Ankits home to create a fun and filling selection of platters. Very excited for plans we're making for later this year... keep your eyes peeled!

Captured by @shifahabeebphotography

Sometimes you have these random encounters, just a fleeting moment, but it starts something new. When I first bumped into @radhahpatel at an event in March, I didnt know I'd be helping her to host her first garden party in her new home for some of her closest friends. A gorgeous sunny afternoon, it was such a pleasure to be welcomed to Radha & Ankits home to create a fun and filling selection of platters. Very excited for plans we're making for later this year... keep your eyes peeled!

Captured by @shifahabeebphotography

Life around the dinner table.

To be nourished.

To have our needs met.

The table is a place of safety and rest.

#tableoflife #foodisaplace #khaosuppers

Life around the dinner table.

To be nourished.

To have our needs met.

The table is a place of safety and rest.

#tableoflife #foodisaplace #khaosuppers

*Update: Supper club is now sold out, we have a waiting list* Here at Khao, every supper club has always been about taking Gujarati dishes beyond the household dinner table and sharing the intricate flavours and rich heritage of the food I grew up eating.

As this journey progresses and the story of Khao continues to unfold, our dishes evolve. They begin to take on a more personal interpretation, elevating the rich tapestry of spices, textures and flavours without taking anything away from the authenticity and integrity of Gujarati home cooking.

We first launched the Bhojan Supper Club in 2024, bringing a modern dining experience to life. This September, we return with an extra special instalment with a full drinks pairing.

We're thrilled to welcome Maharaja Drinks as our official drinks sponsor for this edition of Bhojan. They will be providing a carefully curated selection of made-in-India drinks designed to perfectly complement the meal, adding an extra layer of flavour and experience to the evening.

Maharaja Drinks is the UK's only retailer of exclusively Indian-made drinks. From wines and brews to teas, coffees and spirits, as well as a unique selection of Exotica including kombucha and canned cocktails, every product is crafted in India, and the collection has been carefully curated by the founders.

Swipe for the full menu of five courses. We’ll be sharing more on the food and drinks in the coming weeks. For Bhojan, we return to an intimate space in Hackney, E2, and so spaces are limited. Book via the link in bio.

*Update: Supper club is now sold out, we have a waiting list* Here at Khao, every supper club has always been about taking Gujarati dishes beyond the household dinner table and sharing the intricate flavours and rich heritage of the food I grew up eating.

As this journey progresses and the story of Khao continues to unfold, our dishes evolve. They begin to take on a more personal interpretation, elevating the rich tapestry of spices, textures and flavours without taking anything away from the authenticity and integrity of Gujarati home cooking.

We first launched the Bhojan Supper Club in 2024, bringing a modern dining experience to life. This September, we return with an extra special instalment with a full drinks pairing.

We're thrilled to welcome Maharaja Drinks as our official drinks sponsor for this edition of Bhojan. They will be providing a carefully curated selection of made-in-India drinks designed to perfectly complement the meal, adding an extra layer of flavour and experience to the evening.

Maharaja Drinks is the UK's only retailer of exclusively Indian-made drinks. From wines and brews to teas, coffees and spirits, as well as a unique selection of Exotica including kombucha and canned cocktails, every product is crafted in India, and the collection has been carefully curated by the founders.

Swipe for the full menu of five courses. We’ll be sharing more on the food and drinks in the coming weeks. For Bhojan, we return to an intimate space in Hackney, E2, and so spaces are limited. Book via the link in bio.

Bowls, sharing plates, canapes, street-food, refined food, dips, daar, salads and more. Here at Khao, we’re all about bold flavours — and the colours are just as loud, from deep charcoal black to bright saffron yellows.

You'll find shaak rotli side by side with thepla tarts filled with paneer. Our experimental dishes are always served with an appreciation for tradition. Our traditional dishes tell the stories of a place far away, presented on a plate.

The privilege of being able to tell our story through food is not lost on us, with every plate, bowl or dish we serve. 🍉🍉🍉

#khaosuppers #gujaratifood #supperclub #freekashmir #freepalestine #foodislove

Bowls, sharing plates, canapes, street-food, refined food, dips, daar, salads and more. Here at Khao, we’re all about bold flavours — and the colours are just as loud, from deep charcoal black to bright saffron yellows.

You'll find shaak rotli side by side with thepla tarts filled with paneer. Our experimental dishes are always served with an appreciation for tradition. Our traditional dishes tell the stories of a place far away, presented on a plate.

The privilege of being able to tell our story through food is not lost on us, with every plate, bowl or dish we serve. 🍉🍉🍉

#khaosuppers #gujaratifood #supperclub #freekashmir #freepalestine #foodislove

Khao Stores: Gujarati Four Spice. Bringing the flavours of an authentic Gujarati shaak, we present a specially hand blended masala that pays homage to generations of home cooking and the recipes and traditions passed down from person to person.

What's in it?!
A specifically measured ratio of four key spices: cumin & coriander powder are blended together first, in a specific ratio, a blend that is commonly used in Gujarati cooking. The cumin's richness is balanced by the slightly citrus and floral notes of coriander powder resulting in a warm, earthy flavour.
To this I add a special blend of ground red chillies, finely ground combination of red guntur chilli together with Kashmiri chillies for heat but also a deep crimson red.
The Four spice is then finished with a small quantity of turmeric powder to add a pleasantly bitter taste and golden hue.

How to use it?
You can use it in a shaak like we do, orrrr experiment with your favourite dishes. Use it as a spice rub for your bbq, add it to your baked beans, or better yet, grill that cauliflower you've been meaning to use up! We've got lots of ideas on the Store for ways to use it if you need any inspiration!

Available to purchase now from DELLI and also our online Store - both linked in bio!

Khao Stores: Gujarati Four Spice. Bringing the flavours of an authentic Gujarati shaak, we present a specially hand blended masala that pays homage to generations of home cooking and the recipes and traditions passed down from person to person.

What's in it?!
A specifically measured ratio of four key spices: cumin & coriander powder are blended together first, in a specific ratio, a blend that is commonly used in Gujarati cooking. The cumin's richness is balanced by the slightly citrus and floral notes of coriander powder resulting in a warm, earthy flavour.
To this I add a special blend of ground red chillies, finely ground combination of red guntur chilli together with Kashmiri chillies for heat but also a deep crimson red.
The Four spice is then finished with a small quantity of turmeric powder to add a pleasantly bitter taste and golden hue.

How to use it?
You can use it in a shaak like we do, orrrr experiment with your favourite dishes. Use it as a spice rub for your bbq, add it to your baked beans, or better yet, grill that cauliflower you've been meaning to use up! We've got lots of ideas on the Store for ways to use it if you need any inspiration!

Available to purchase now from DELLI and also our online Store - both linked in bio!

There's this moment, it's usually the hour before you arrive at a supper club, maybe two hours before. There is music playing but no one is really talking. The dining room is coming together, one piece of cutlery, dinner plate and menu at a time. Side by side in the kitchen, there's the prep for that main course element or cutting, chopping, mixing.

It is a moment that happens in the blink of an eye because before you know it, the welcome drink is being poured and guests are at the door.

Still in awe of what took @3rdculturekat and me months of planning and chatting and voicenotes and meet ups IRL, tastings and tests, accumulating into an Aam-azing evening of love, food and community.

A beautiful collection of the moments our guests don't see, a collective, a team, putting all the finishing touches for our Aam ki Zameen captured by @jakirakamaly

#mangosupperclub #makelovenotwar #mangolivesmatter

There's this moment, it's usually the hour before you arrive at a supper club, maybe two hours before. There is music playing but no one is really talking. The dining room is coming together, one piece of cutlery, dinner plate and menu at a time. Side by side in the kitchen, there's the prep for that main course element or cutting, chopping, mixing.

It is a moment that happens in the blink of an eye because before you know it, the welcome drink is being poured and guests are at the door.

Still in awe of what took @3rdculturekat and me months of planning and chatting and voicenotes and meet ups IRL, tastings and tests, accumulating into an Aam-azing evening of love, food and community.

A beautiful collection of the moments our guests don't see, a collective, a team, putting all the finishing touches for our Aam ki Zameen captured by @jakirakamaly

#mangosupperclub #makelovenotwar #mangolivesmatter

Daar Dinners: Because some dishes need to be celebrated in all their glory. And often times the dish is a humble, daily, household dish.

I have estimated that since starting Khao, I have probably served over 100 bowls of daar. It's probably close to 200... but who's counting!?! And I hope to continue sharing this incredible dish.

From the preparation of the different ingredients to the moment you have done the vaghar or tempering, there is poetry and art in creating this dish.

We've got a second seating for our Daar Dinners supper club, on Friday 1st August at @homdalston. Only a handful of tickets left, tap the link in my bio.

Beautiful Daar pictures by @mann_derr

Daar Dinners: Because some dishes need to be celebrated in all their glory. And often times the dish is a humble, daily, household dish.

I have estimated that since starting Khao, I have probably served over 100 bowls of daar. It's probably close to 200... but who's counting!?! And I hope to continue sharing this incredible dish.

From the preparation of the different ingredients to the moment you have done the vaghar or tempering, there is poetry and art in creating this dish.

We've got a second seating for our Daar Dinners supper club, on Friday 1st August at @homdalston. Only a handful of tickets left, tap the link in my bio.

Beautiful Daar pictures by @mann_derr

KHAO STORIES: The Picnics of Yesteryear

Some of the fondest memories I have from my childhood summers are the family outings.

As school holidays approach, there would be this murmur in the air, like plans where coming together. The house phone would be buzzing and mum and my aunties would be discussing dates, places someone told them we should go visit and of course the best part - what dishes they’d all be preparing. Because lunch was always prepared and taken along. Theme park trip? Visiting a farm? Taking a trip to a forest or wildlife park? The beach? Any where. We were always ready and prepped with car-boot’s full of food, refreshments and snacks.

And it wasn’t just our family, together with my dad’s sister’s and brother’s family (that’s already about 25 of us) it would be other families and family friends too, often 30 to 40 of us, adults and kids. Every summer outing was a real adventure. And I’m not just talking about the place we were visiting, it was the logistics of organising a picnic every time. These meals were a key part of each outing, because it didn’t matter where we went, the adults would found a nice big area, whether it was on the grass or that bit of grass next to the car park - they would always find somewhere for us to set up our feast.

*This is a snippet from our blog, Khao Stories: the story of Khao Suppers and all the memories and moments leading up to its inception have shaped and created who we are. Our love for food, building meaningful connections and sharing our experiences is all expressed here, in our Khao Stories section.*

Click the link in bio to keep reading!

KHAO STORIES: The Picnics of Yesteryear

Some of the fondest memories I have from my childhood summers are the family outings.

As school holidays approach, there would be this murmur in the air, like plans where coming together. The house phone would be buzzing and mum and my aunties would be discussing dates, places someone told them we should go visit and of course the best part - what dishes they’d all be preparing. Because lunch was always prepared and taken along. Theme park trip? Visiting a farm? Taking a trip to a forest or wildlife park? The beach? Any where. We were always ready and prepped with car-boot’s full of food, refreshments and snacks.

And it wasn’t just our family, together with my dad’s sister’s and brother’s family (that’s already about 25 of us) it would be other families and family friends too, often 30 to 40 of us, adults and kids. Every summer outing was a real adventure. And I’m not just talking about the place we were visiting, it was the logistics of organising a picnic every time. These meals were a key part of each outing, because it didn’t matter where we went, the adults would found a nice big area, whether it was on the grass or that bit of grass next to the car park - they would always find somewhere for us to set up our feast.

*This is a snippet from our blog, Khao Stories: the story of Khao Suppers and all the memories and moments leading up to its inception have shaped and created who we are. Our love for food, building meaningful connections and sharing our experiences is all expressed here, in our Khao Stories section.*

Click the link in bio to keep reading!

I genuinely don't think there's any other food I can cook the way I cook Gujarati food. In some ways, you could say my training was like guerilla training; thrown into the trenches, with instructions being yelled at from behind, mostly told to just do it! Find a way, remember the tactics (or recipes in this case!).

A level of authenticity that only comes from witnessing these dishes being created first hand, at the source, to the point where you are sure it's merged into your DNA. Picking up the nuances and little things that Baa and Mum would do like a special temper or vaghar, or how they'd bring a vegetable from rags to riches with a special blend. Watching Dad create a finger-licking potato dish with 4 ingredients. These are the masters, my teachers and my inspiration.

So when I was invited to join the rotating Chef Residency at @sobremesaparis , I was a little dumbfounded but extremely excited to take Gujarati food to Paris. And so I just wanted to take a moment to share a little love for Marie (last pic) and Emilien for creating such a warm and welcoming space for what was my first ever residency!

For me, these opportunities aren't just a place to do what I love, these spaces allow me to take those lessons, the recipes and flavours and present them in a new form. And in places where I'm sure my Baa probably didn't even imagine I'd be cooking :)

What was even more welcoming, is the openness of each guest who joined us, not really sure what to expect, but delved right in. Expected to have a curry? Sorry, not today. It was refreshing to showcase that "Indian food" is multi-faceted, flavoured and full of so much more than a curry and "naan-bread".

If you are ever in Paris, please give @sobremesa a visit - there is sure to be another incredible chef creating magic behind the counter.

Big up to @yves.kharfan who caught my 'moody' cooking face, together with some of the dishes I created.

And yes, that last photo is baby Punam and my Baa (grandmother's) hand!

I genuinely don't think there's any other food I can cook the way I cook Gujarati food. In some ways, you could say my training was like guerilla training; thrown into the trenches, with instructions being yelled at from behind, mostly told to just do it! Find a way, remember the tactics (or recipes in this case!).

A level of authenticity that only comes from witnessing these dishes being created first hand, at the source, to the point where you are sure it's merged into your DNA. Picking up the nuances and little things that Baa and Mum would do like a special temper or vaghar, or how they'd bring a vegetable from rags to riches with a special blend. Watching Dad create a finger-licking potato dish with 4 ingredients. These are the masters, my teachers and my inspiration.

So when I was invited to join the rotating Chef Residency at @sobremesaparis , I was a little dumbfounded but extremely excited to take Gujarati food to Paris. And so I just wanted to take a moment to share a little love for Marie (last pic) and Emilien for creating such a warm and welcoming space for what was my first ever residency!

For me, these opportunities aren't just a place to do what I love, these spaces allow me to take those lessons, the recipes and flavours and present them in a new form. And in places where I'm sure my Baa probably didn't even imagine I'd be cooking :)

What was even more welcoming, is the openness of each guest who joined us, not really sure what to expect, but delved right in. Expected to have a curry? Sorry, not today. It was refreshing to showcase that "Indian food" is multi-faceted, flavoured and full of so much more than a curry and "naan-bread".

If you are ever in Paris, please give @sobremesa a visit - there is sure to be another incredible chef creating magic behind the counter.

Big up to @yves.kharfan who caught my 'moody' cooking face, together with some of the dishes I created.

And yes, that last photo is baby Punam and my Baa (grandmother's) hand!

I still remember going shopping, by myself with my own money, at about 18. I walked into this Japanese retail store I won't name, and they had these incredible anime t-shirts. I got a whole bunch, and you can bet 20 years later I still have them! I think that started my craze for graphic tees, and how such a simple item of clothing can play a big role in how you express yourself, your personality, the things you like and love. Even now, my collection ranges from some of my favourite things but never my favourite food. UNTIL NOW!

Khao Stores presents a collection of personally curated illustrations telling the story of Gujarati food, in a fun and playful way. I was so pleased when I came across the perfect Artists to bring the designs to life!

Dhokla Tee by @yo_janda
Kadhi Tee by @apocketofpeanuts
Photography done by Manda Shutler @mann_derr
Models: @alopeciawithp & @chefsachinmistry

Available in sizes S to XL. Tap the link in bio to order yours now!

#khaosuppers #khaostores #gujaratifood #explorepage

I still remember going shopping, by myself with my own money, at about 18. I walked into this Japanese retail store I won't name, and they had these incredible anime t-shirts. I got a whole bunch, and you can bet 20 years later I still have them! I think that started my craze for graphic tees, and how such a simple item of clothing can play a big role in how you express yourself, your personality, the things you like and love. Even now, my collection ranges from some of my favourite things but never my favourite food. UNTIL NOW!

Khao Stores presents a collection of personally curated illustrations telling the story of Gujarati food, in a fun and playful way. I was so pleased when I came across the perfect Artists to bring the designs to life!

Dhokla Tee by @yo_janda
Kadhi Tee by @apocketofpeanuts
Photography done by Manda Shutler @mann_derr
Models: @alopeciawithp & @chefsachinmistry

Available in sizes S to XL. Tap the link in bio to order yours now!

#khaosuppers #khaostores #gujaratifood #explorepage

**Update: Added an extra date: Friday 1st August too**

You know it as Dal or daal, at home, we call it daar. Join me for a intimate three course dinner celebrating the unsung hero of Gujarati cuisine.

One of my favourite suppers to host, sharing the rich and wholesome flavours of tuvar or yellow lentil daar. A family recipe passed on to me, that I've spent over 10 years perfecting, it is layered, delicate and packed with generations of stories in a single bowl.

Swipe for the full menu, which begins with a sharing starter course. We'll also have some specially curated drinks for you to purchase on the night.

🥣 Friday 1 August from 7pm.
🛺 Hom, Dalston E8.
🌱 Welcome drink + three courses (vegetarian).
🍒 Tickets are very limited, click link in bio.

**Update: Added an extra date: Friday 1st August too**

You know it as Dal or daal, at home, we call it daar. Join me for a intimate three course dinner celebrating the unsung hero of Gujarati cuisine.

One of my favourite suppers to host, sharing the rich and wholesome flavours of tuvar or yellow lentil daar. A family recipe passed on to me, that I've spent over 10 years perfecting, it is layered, delicate and packed with generations of stories in a single bowl.

Swipe for the full menu, which begins with a sharing starter course. We'll also have some specially curated drinks for you to purchase on the night.

🥣 Friday 1 August from 7pm.
🛺 Hom, Dalston E8.
🌱 Welcome drink + three courses (vegetarian).
🍒 Tickets are very limited, click link in bio.

There’s this moment where the table is set, we’re preparing starters in the kitchen and you begin to hear the dining room come to life. After that, everything else is a blur.

A big mango-filled, juicy, glorious blur!

An evening shared with someone who will remain a life-long friend Saliha @3rdculturekat (until I get her to SRK and she leaves me), I had the pleasure of hosting Aam ki Zameen.

Our Aam, from our Zameen, our land. A land where food does what borders could never dare. From the warm tropical climate of Karnataka to the hot and sunny Mango city, Multan, our love for the king of fruit knows no bounds.

The table has always held a magical kind of power and at our table, there were beaming faces and smiles, loud laughs and chit chats happening, new friendships made, old ones rekindled and brought to life.

We’re humbled by each and everyone who helped to make our Mango supper club dreams come true, and to you, we are grateful and so thankful! From every guest, team member and partner, THANK YOU, SHUKRIYA, DHANYAVAD!

And to those who missed it, yes we’re doing it all over again for 2026!
Now, go and show the love to everyone involved:

TCK Condiments for the table by @tckcondiments
Poster & Menu Artwork by her majesty @kushiaania

Incredible Kitchen Team:
@rachana.vaja
@minu_panwar18
@itsmiddleeats
@rt.sanbakery

Our hard-working FOH team:
@louisezazie
@ikbenkumu

Welcome drink mixer thanks to @pranodrinks
Most gorgeous, fresh Paneer thanks to @alltheauntiesuk
Photography by @jakirakamaly
Venue partner & the team at @e5bakehouse

----
#southasianheritagemonth #mangosupperclub #southasiansupergirls #welovemangoes #londonsupperclub

There’s this moment where the table is set, we’re preparing starters in the kitchen and you begin to hear the dining room come to life. After that, everything else is a blur.

A big mango-filled, juicy, glorious blur!

An evening shared with someone who will remain a life-long friend Saliha @3rdculturekat (until I get her to SRK and she leaves me), I had the pleasure of hosting Aam ki Zameen.

Our Aam, from our Zameen, our land. A land where food does what borders could never dare. From the warm tropical climate of Karnataka to the hot and sunny Mango city, Multan, our love for the king of fruit knows no bounds.

The table has always held a magical kind of power and at our table, there were beaming faces and smiles, loud laughs and chit chats happening, new friendships made, old ones rekindled and brought to life.

We’re humbled by each and everyone who helped to make our Mango supper club dreams come true, and to you, we are grateful and so thankful! From every guest, team member and partner, THANK YOU, SHUKRIYA, DHANYAVAD!

And to those who missed it, yes we’re doing it all over again for 2026!
Now, go and show the love to everyone involved:

TCK Condiments for the table by @tckcondiments
Poster & Menu Artwork by her majesty @kushiaania

Incredible Kitchen Team:
@rachana.vaja
@minu_panwar18
@itsmiddleeats
@rt.sanbakery

Our hard-working FOH team:
@louisezazie
@ikbenkumu

Welcome drink mixer thanks to @pranodrinks
Most gorgeous, fresh Paneer thanks to @alltheauntiesuk
Photography by @jakirakamaly
Venue partner & the team at @e5bakehouse

----
#southasianheritagemonth #mangosupperclub #southasiansupergirls #welovemangoes #londonsupperclub

Aam ki Zameen, the menu. Illustrated beautifully by @kushiaana, paying homage to the sun-drenched orchards of Multan to the bustling mango markets of Mumbai.

A menu of love by Saliha and Punam. Three courses, three dishes full of nostalgia, celebration, and the shared joy of a region united by its passion for the king of fruits.

آم کا موسم ہے، محبت کا موسم ہے
- “Mango season is the season of love”

Each course is crafted using two distinct varieties of mangoes, each selected for its unique texture, flavour, and how it complements the dish. From the slightly acidic, minty aftertaste of the Langra mango to the intense sweetness of the Sindhri, the sharpness of the Totapuri, and the tangy-yet-sweet notes of the Kesar — each variety brings its own character to the plate.

What’s more, in a few months, each of these varieties will no longer be available until next year. Join us as we celebrate the season of Mangoes, our stories and our Aam ki Zameen.

કેરી તું હજુ કેટલે છો?
મને બોવ યાદ આવે છે તારી...
તારા વગર તો હવે જમવાનુ ય ભાવતુ નથી,
ઝટ આવી જા તું, રાહ જોવ છુ તારી.

- “Hey Mango, how much longer do I have to wait. I don’t enjoy my meals without you. Hurry up (to the mango season), I’m waiting for you!”

Aam ki Zameen, the menu. Illustrated beautifully by @kushiaana, paying homage to the sun-drenched orchards of Multan to the bustling mango markets of Mumbai.

A menu of love by Saliha and Punam. Three courses, three dishes full of nostalgia, celebration, and the shared joy of a region united by its passion for the king of fruits.

آم کا موسم ہے، محبت کا موسم ہے
- “Mango season is the season of love”

Each course is crafted using two distinct varieties of mangoes, each selected for its unique texture, flavour, and how it complements the dish. From the slightly acidic, minty aftertaste of the Langra mango to the intense sweetness of the Sindhri, the sharpness of the Totapuri, and the tangy-yet-sweet notes of the Kesar — each variety brings its own character to the plate.

What’s more, in a few months, each of these varieties will no longer be available until next year. Join us as we celebrate the season of Mangoes, our stories and our Aam ki Zameen.

કેરી તું હજુ કેટલે છો?
મને બોવ યાદ આવે છે તારી...
તારા વગર તો હવે જમવાનુ ય ભાવતુ નથી,
ઝટ આવી જા તું, રાહ જોવ છુ તારી.

- “Hey Mango, how much longer do I have to wait. I don’t enjoy my meals without you. Hurry up (to the mango season), I’m waiting for you!”

All across the South Asian diaspora, you'll find a variation or version of a dish, and amalgamation of ingredients and produce. From rice, naan, roti, to all the many fruits and vegetables. But we've also got mangoes. They grow all over the world, but the sweet nectre and warm orange/yellow glow of the mango is the one love we can all agree is unmatched. Whatever your preference, which ever variety you love or have grown up eating, we all have similar stories of summer time filled with mangoes.

When I first met Saliha @3rdculturekat I took an instant liking to her. Someone, who like me, simply loves food and her culture. When we began discussing a collab, we knew it had to be something really special. Like really really special. Our stories and our food comes from one land, pulled apart by colonisers and politics, but here at the dinner table, we are family.

Last week, we came together to sample our menu, threading the story, the emotion and mangoes all through it. Being together with this powerhouse in the kitchen was just seamless, working around each other, switching between English, her urdu and my hindi, with our Aam ki Zameen playlist filling the room with sounds as our noses filled with the many smells of mangoes cooking, bubbling away. Hanging out with her all afternoon cooking felt I've known her all my life.

And boy are our guests in for a treat!

Mangoes are magical and this dinner brings to life that magic with a 6 dish, 3 course meal filled with stories of a place, a feeling of home.

Chalo join us, last handful of tickets and sales will be ending on Thursday!!

🥭 Saturday 5th July, 7pm-10pm.
🥭 E5 Bakehouse @e5bakehouse .
🥭 Three courses, with 2 dishes by each chef.

All across the South Asian diaspora, you'll find a variation or version of a dish, and amalgamation of ingredients and produce. From rice, naan, roti, to all the many fruits and vegetables. But we've also got mangoes. They grow all over the world, but the sweet nectre and warm orange/yellow glow of the mango is the one love we can all agree is unmatched. Whatever your preference, which ever variety you love or have grown up eating, we all have similar stories of summer time filled with mangoes.

When I first met Saliha @3rdculturekat I took an instant liking to her. Someone, who like me, simply loves food and her culture. When we began discussing a collab, we knew it had to be something really special. Like really really special. Our stories and our food comes from one land, pulled apart by colonisers and politics, but here at the dinner table, we are family.

Last week, we came together to sample our menu, threading the story, the emotion and mangoes all through it. Being together with this powerhouse in the kitchen was just seamless, working around each other, switching between English, her urdu and my hindi, with our Aam ki Zameen playlist filling the room with sounds as our noses filled with the many smells of mangoes cooking, bubbling away. Hanging out with her all afternoon cooking felt I've known her all my life.

And boy are our guests in for a treat!

Mangoes are magical and this dinner brings to life that magic with a 6 dish, 3 course meal filled with stories of a place, a feeling of home.

Chalo join us, last handful of tickets and sales will be ending on Thursday!!

🥭 Saturday 5th July, 7pm-10pm.
🥭 E5 Bakehouse @e5bakehouse .
🥭 Three courses, with 2 dishes by each chef.

The first language I heard, spoke and knew was Gujarati. Like many parents whose primary and first language is not English, mine too knew that as soon as I began school, I’d learn English and probably only speak in English!

Growing up bilingual has felt like a super power, but something I only appreciated in my adult years. Being able to identify with a foreign place through a language - the words, songs, music - keeps me more connected than I ever realised.

When planning the first Khao Stores Merchandise, I wanted to honour the Gujarati language and include these in each piece, sharing a part of the culture and heritage that makes me who I am. It makes Khao what it is.

Big up to our Illustrators @yo_janda and @apocketofpeanuts for bringing our first two designs to life.

Sustainable Cotton, Oversized Unisex Tees in sizes S to XL
Available to order now!

The first language I heard, spoke and knew was Gujarati. Like many parents whose primary and first language is not English, mine too knew that as soon as I began school, I’d learn English and probably only speak in English!

Growing up bilingual has felt like a super power, but something I only appreciated in my adult years. Being able to identify with a foreign place through a language - the words, songs, music - keeps me more connected than I ever realised.

When planning the first Khao Stores Merchandise, I wanted to honour the Gujarati language and include these in each piece, sharing a part of the culture and heritage that makes me who I am. It makes Khao what it is.

Big up to our Illustrators @yo_janda and @apocketofpeanuts for bringing our first two designs to life.

Sustainable Cotton, Oversized Unisex Tees in sizes S to XL
Available to order now!

Three weeks, totally new city and first ever Residency.

I forgot my velan
Got to make weekly trips to the local South Asian shops
Fried over 600 bateta vada over 3 weeks
Ended up making my own crispy gram flour ‘crispy bits’ instead of sev
Fine-tuned my experiments with cooked watermelon
And served classic and humble Gujarati flavours in a city known for its fine dining and gastronomy!

Merci beaucoup to Marie & Emilien for inviting me to their beautiful space @sobremesaparis

And thank you to all the wonderful people who came and allowed me to feed you!

Three weeks, totally new city and first ever Residency.

I forgot my velan
Got to make weekly trips to the local South Asian shops
Fried over 600 bateta vada over 3 weeks
Ended up making my own crispy gram flour ‘crispy bits’ instead of sev
Fine-tuned my experiments with cooked watermelon
And served classic and humble Gujarati flavours in a city known for its fine dining and gastronomy!

Merci beaucoup to Marie & Emilien for inviting me to their beautiful space @sobremesaparis

And thank you to all the wonderful people who came and allowed me to feed you!

June 8th 2018: The first photo will always be my favourite. I always take a moment to reflect around this time of year because this date marks the anniversary of the first ever Khao Suppers....even before we were called that! Seven years later, I'm still here, trying to make daar bhaat shaak rotli cool! It was nearly impossible to add all the moments that still make me pinch myself, but here are just a small handful from over the years. What baffles my brain is how it was only about supper clubs, but we've travelled across the globe, hosted events for big brands and collaborated with some insanely talented friends, continuing to count the blessings. I am forever deeply grateful and humbled for every guest who purchases a ticket to our events, signs up to our newsletter, any single purchase from our Khao Stores products, every single like, follow, and comment on here even, so a big fat warm loving THANK YOU!!! I always say it and I mean it: without you, there is none of this. Here's to more adventures, food, stories and feed you!

#thankyou #lucky #thankful #makegujaratifoodcool

June 8th 2018: The first photo will always be my favourite. I always take a moment to reflect around this time of year because this date marks the anniversary of the first ever Khao Suppers....even before we were called that! Seven years later, I'm still here, trying to make daar bhaat shaak rotli cool! It was nearly impossible to add all the moments that still make me pinch myself, but here are just a small handful from over the years. What baffles my brain is how it was only about supper clubs, but we've travelled across the globe, hosted events for big brands and collaborated with some insanely talented friends, continuing to count the blessings. I am forever deeply grateful and humbled for every guest who purchases a ticket to our events, signs up to our newsletter, any single purchase from our Khao Stores products, every single like, follow, and comment on here even, so a big fat warm loving THANK YOU!!! I always say it and I mean it: without you, there is none of this. Here's to more adventures, food, stories and feed you!

#thankyou #lucky #thankful #makegujaratifoodcool

Khao at Sobremesa Paris, week 1: some moments.

We just finished week 1 of 3 of our time with our wonderful hosts and new friends, @sobremesaparis . Its been a real adventure, taking flavours and dishes outside of the realm of supper clubs and creating a selection of sharing plates that harness the essence of Gujarati food. From ringra no orro (had to be done) to my take on bateta vada, I just want to say how humbled I am by all the love for the food this week! Two more weeks and more food pics and stories coming!

Khao at Sobremesa Paris, week 1: some moments.

We just finished week 1 of 3 of our time with our wonderful hosts and new friends, @sobremesaparis . Its been a real adventure, taking flavours and dishes outside of the realm of supper clubs and creating a selection of sharing plates that harness the essence of Gujarati food. From ringra no orro (had to be done) to my take on bateta vada, I just want to say how humbled I am by all the love for the food this week! Two more weeks and more food pics and stories coming!

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@KhaoSuppers

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