TTT NEWS NETWORK
MUMBAI | 4 SEPTEMBER 2026
Across this era of swiping right and grabbing coffee, people are slowly resorting to the dining table once again. Supper clubs are revolutionising people’s way of dining by serving a delicious menu in a cozy setting. These diners are creating more than a meal – they are creating room for stories and conversations. Here are some supper clubs across India that are paving the way for modern-day chefs to carry on the tradition of the old-fashioned style of dining.
1. The Supperclub Mumbai: The Supperclub Mumbai, established by Rajshri Gupta,is based on the principle that dining can mean more than just food, as it can also serve as a means of storytelling, networking etc. Chef Rajshri skilfully incorporates India’s culinary tradition through the use of seasonal products, deep knowledge of recipes and proper rethinking of those. Such dishes like Karnataka’s green moong hummus together with Maharashtrian thecha or deconstructed Bharleli Wangi demonstrate the possibility of the creative presentation of regional cuisine without destroying its heritage. Having learned about cooking in Ireland, Thailand and Mumbai, Chef Rajshri not only acquired great experience in Asian culinary art, but remaining also devoted to her own culture.
2. Pepper & Lilly: Arsha Mohan established Pepper & Lilly, which integrates food, community, and storytelling in Kochi, Bengaluru, and Thiruvananthapuram. The organization creates intimate supper clubs that turn houses and other venues into customized dining locations that serve dishes inspired by coastal influences, old memories, and experiences abroad. Each event has its own theme, and the meal is complemented with music and storytelling to help guests appreciate the experience better.
3. Salud supper club: Bringing a new twist to social dining, Salud puts a unique spin on the dining scene in Kolkata, combining Bengali tastes with European cooking methods. Seasonal menus prepared by Chef Anishka Bose take dining to the next level as they make familiar flavors exist in a new light. Each dish is a mix of different methods of cooking and includes dishes like carrot soup with coconut and spice, with a French touch. Recently, Salud showed its more playful side with a pop-up restaurant in Goa serving guests dishes like kokum spritz, beton fry, and other local specialties.
4. Sere Supperclub Mumbai: A simple concept forms the core of Seré run by childhood buddies Samiksha Chaudhary and Taarini Gupta that meals can alleviate the awkwardness of communicating with strangers. This roaming dinner program takes place between Gurugram and Chandigarh, organizing small get-togethers featuring cuisines from around the world where guests engage in fun-filled activities and get to meet new acquaintances. Earlier offerings had featured Japanese, Italian and Mexican cuisine along with games that help quell grudging barriers. Since its establishment in 2024, Seré has entertained more than 200 attendees making it clear that social networking works in their setup.
5. Ample: Founded by Chef Kaushalya Patil, AMPLE is an intimate supper club that brings together chef-driven food, travel-inspired flavours and communal dining. Chef Kaush curates fresh, seasonal and ingredient-forward menus, often drawing inspiration from her culinary travels. From handmade pasta and ramen to house-churned ice creams, the menus are designed to balance familiarity with surprise. Beyond the food, AMPLE focuses on bringing strangers together around a shared table, creating an atmosphere of conversation and connection. It is a great example of how supper clubs are redefining dining as an immersive and community-led experience.
Supper clubs are gaining popularity and they reflect urban Indian’s current socialization trends. People nowadays are searching for meaningful experiences rather than just loud bars or busy restaurants where every encounter feels transactional. In today’s world when we are always connected to each other online, supper clubs create a possibility to be physically connected. After all, what matters the most is the people rather than food.
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