The Gujarati supper

As many of you faithful followers will have noticed, its been a while since I shared a blogpost and updates of my Supperclub with you all!

The suns been shining and I’ve been spending a lot of time catching up with friends and family and enjoying food cooked for me and trying out places that London has to offer.

Thought I’d share a recent supper with you all.It was an indulgent afternoon for all the guests, the theme being ‘Gujarati thali’ , a fusion of modern and traditional, And for those of you who have attended one of my suppers.. you’ll know it just wasn’t a simple thali.

I created plates with everyday food from our region with a slight twist without compromising on the original flavours too much.

Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously, and that’s exactly what I served up throughout the many courses on the menu.

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So what was on the menu?

Passion fruit cocktails and refreshing presse with canapés of tangy cassava fries and my signature pani puri’s in the garden as we met and mingled with our guests…. always a great way to start the supper.

At the table, to start with a platter of layered dhokla, chaat cones and beetroot and kidney bean tikki’s all served with homemade chutneys.

Followed by shikanji palette cleansers

A combination of sweet tangy and aromatic in a little ice pop! They were a refreshing edition to the supper.

The ‘thali’

A variety of traditional vegetables, flavours and textures served up with hot roti’s and puran puri’s straight from the tava.

Then in true Gujarati style came the last part of the savoury meal ‘Daal Bhatt’. Served Suni’s style with raita.

Let’s talk deserts!

No matter how much you’ve eaten there’s always a little room for the sweet dish. As I host more and more I have realised the dessert is the star of the show for many guests…. home made Rabdi trifles and elderflower and tropical fruit jelly pots with mango spheres. I’m all about layers and textures and these deserts certainly showcased that. As the guests pierced into the mango spheres a fresh a chilled mango pulp released.. A great vegan option.

I must say growing up watching my mum and aunts cooking meals like this just seemed normal and effortless, but the actual amount of work that goes into prepping a feast like this truly challenged me with all the little elements… but at the same time it was enjoyable to cook and seeing guests savour your food is priceless.

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I'm a socialite who is a passionate homecook, I want people to taste the flavours that I taste & see the beauty in food.

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