I had the opportunity to attend one of her dinners, where we were given the authentic Yele Oota experience, featuring food served on banana leaves with the menu rooted in Karnataka's rich culinary traditions.

The evening, hosted by Chef Rajshri Gupta, welcomed 12 guests who all shared a common love for food. Each dish presented to us held a story and a unique flavour bomb that stood out.

Talking about the menu, Rajshri shared that the concept was rooted in nostalgia and cultural appreciation. 'I wanted to replicate this intimate experience of sharing a meal in Mumbai, where most meals are hurried and transactional, by using the banana leaf to create the meal journey, from the flow of the meal to the order of each course, and in how you interact with the food,' she said.

She revealed that this allows her to reimagine this traditional dining experience through a modern lens, using unique ingredients and format while still being true to the authenticity of each dish served at the table.

Talking about her own personal journey and inspirations, Rajshri said that a recipe she holds close to her heart is her version of Bisi Bele Bath from my mother's kitchen in Karnataka. 'It was not only a dish, but also brought us together as a family. The preparation was slow, meant to be enjoyed over time with family, and the final product was made with great care and love,' she recalled. Her intention while serving the same dish to her guests is that they, too, get the experience of the chef's heritage through the dish in an intimate and meaningful way.

Explaining her food philosophy, Rajshri shared that she believes food should create emotions, inspire conversations and connect not only people to one another but to different cultures and memories. 'I want every dish I create to be an experience, not simply a plate of food. With the Supper Club experience, I want to create a dining environment that is intimate and engaging, where all dishes will have a voice, a story and have a purpose other than taste,' she said.

Her end goal with Supper Club Mumbai is to create food for diners that is both surprising and comforting. 'I have discovered that when diners can connect with the story behind a dish, they are much more likely to experience the dish in a new and creative way, and that creates the magic.'

Rapid Fire Questions

1. A spice you can't live without?
Ans. As a chef and somebody who has learnt food connected to roots from her mother and family, I don't believe in choosing one spice. Every spice plays its role in creating something unique, just like in a family, everyone matters equally.

2. Two words that describe your table experience?
Ans. Curated and Revived

3. Your comfort food after a long service?
Ans. Sambhar Rice

4. One ingredient you think is underrated in Indian kitchens?
Ans. ⁠Hing