JAMVANU - Supper Club with Khao

*Please Note: This was the original Mother's Day Supper Club we were planning for March, but due to a personal matter, we are moving the date to 5th April. The menu remains the same.*

JAMVANU: it's coming together for a meal, it's making plans as you pass the salad, discussing that date you had over crispy chaat puris, it's a celebration of life, joy and all that happens at the dinner table. Join us as we present a five courses intertwining together traditional cooking methods with a fresh outlook, familiar ingredients reimagined and a celebration of Gujarati food, heritage and communal dining.

The Venue

We're so excited to announce our first collaboration with a new venue partner, South London Louie. As part of the South London Gallery, the space is host to a cafe during the day and two beautiful dining rooms for the evening. The team will be helping us on the night and also serving a range of drinks for you to purchase and support the space.

Accessibility & Guests

We welcome families, couples, friends and children over the age of 10 to attend our supper clubs. if you need information on mobility and accessibility, please let me know via email: hello@khaosuppers.com.

MENU

Canapé

Makai.

Burnt corn on cob kernals topped with tomatoes & shallots, filled into crispy charcoal shell, finished with lemon juice & TCK Kashmiri Chilli Oil.

To Start

Amar, Akhbar, Anthony. Just like the classic Bollywood movie, trio of street food classics.

Pani puri: minty, spicy/sweet/tangy water served to be filled in to small semolina puri’s, already filled with a potato & brown chickpea filling. 

dahi puri: Small beetroot puri’s filled with potato, beetroot, and brown chick peas topped with green chutney, tangy/sweet tamarind & date chutney. Finished with chaat-masala spiced yoghurt.

sev puri: Small beetroot puri’s filled with potato, tomatoes, onions and topped with green chutney, beetroot & cranberry chutney and finished with a mountain of crispy vermicelli. 

Second Course

Where’s the Thepla?

Fenugreek and spiced gram flour and whole wheat tart filled with paneer tempered with curry leaf, finished with garlic tempered yoghurt & achari oil drizzle. 

Third Course

Daar Bhaat, Shaak Rotli.  Because nothing is more wholesome than the DBSR combo.

Brussel sprouts and red pepper curry made with a gram flour spice seasoning, served with rotli.

Served with Gujarati tuvar daar & bhaat. 

Fourth Course

A Spring Trifle.

Macerated berries topped with a berry Srikhand, layered with a saffron sponge, and pistachio cream. Finished with rhubarb compote & pistachio pieces. 

Please note: whilst the menu will be vegetarian, it will not be vegan. Please advise when booking if you are vegan. Due to the nature of the dishes, we cannot cater for gluten-free or any serious nut allergies. Please contact us for any details on allergens.