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Didi

@didisupper

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Punjabi flavours rooted & reimagined
Featured in Vogue India and BBC Radio
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My favourite meal I’ve had in #London so far… and it wasn’t at a restaurant!#london #food #foodie #supperclub #punjab #punjabi #hosting by @didisupper

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69

a year ago

One of many supper club highlights from 2023 and what a note to end the year 🥹Huge thanks @muskanmumtaz for featuring Didi Supper in your write up for @vogueindia + darling @torimumtaz for putting me on the radar from across the ocean 🥲My passion for bringing the lesser-known bits of Punjab to the #londonfoodscene alone couldn’t have birthed a #supperclub . Thank you to my friends and community for the deep love and support - I love you for showing up, spreading the word, hyping me. and of course my partner in the kitchen @bazsinghphoto who is sous chef, photographer, front of house all in one - I definitely could not do this without you 😭#londonindianfood #londonsupperclub by @didisupper

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2 years ago

pre-hosting joy 🫶🏽every time i organise a supper club, i get exactly 3 mins of calm before i need to get back to cooking and before the guests arrive, but those 3 mins are just long enough to scramble from corner to corner, snapping photos that may or may not make it to your feed so not at all very calm. my foundation is actually chaos and i never use that time to center myself tbh but in looking back at these photos, i remember the privilege of permanence, the novelty of hosting people you’ve never met, the commitment to connecting with my culture and community, the utter joy of phoning my mum to tell her about a new dish i’ve created, the affirming kindness of strangers who say the food and the hospitality both reminds them of home and transports them somewhere new, the adventure in serving six-seven courses in a matter of hours, the heat, the hugs, the pure satisfaction of creating from scratch and seeing it through. SIGH. all the feels. @beluwater 💙London supper club, London food experience, unique dining, Punjabi food, Indian recipes, eating with strangers, making new friends, culture, community, outdoor dining, London garden by @didisupper

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9 days ago

gud (jaggery) and saunf (fennel seeds) cake with cardamom vanilla custard and orange rhubarb syrup on top #londonsupperclub #londonfoodguide #supperclub #punjabifood #eattogether by @didisupper

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23 days ago

recents from my camera roll, starting with a snap from a gorgeous afternoon spent reading Saraswati by Gurnaik Johal. i’m only half way through but have loved re-living parts of my childhood in Punjab and i love a genre-defying novelthe yummiest momos from a Blackheath institution: Everest Innmoments before i fell asleep in Greenwich park if you’ve never seen the pelicans in St James’s Park, MATEEEEstunned by this mango pomelo cheesecake bingsoo at coco playa but tears that it was £12+ the only two cherries I caught sight of on our tree before the pigeons got to them fml by @didisupper

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24 days ago

took extra time with this menu and i’m so stoked to share it with you!!!the theme for July is SAWAN / MONSOON. by this time of year, the heat in Punjab is unforgiving and we’re collectively waiting for the thunderstorms and rain to break the hot spell. it feels a bit like that for us in London now so you’ll be eating with the season, the way we do in Punjab: fresh tangy and bitter veg (and all the gourds!), cooling yogurt, greens, sour fruit, and a bit of spice. a menu designed to keep your body cool 🧘🏽‍♀️ seven courses, and some non-alc drink pairings only a few seats left, message me to join 💕thanks to @motherroot @beluwater @oilyoiluk for helping me bring SAWAN to the table 🫶🏽 by @didisupper

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a month ago

swipe for a tour of some dishes i’ve served at my supper club tablei need to do a pakora series because these cabbage ones were so good and everyone took a second plate despite there being 5 more courses to gomy blood orange kheer is a guest favourite that i’ll def bring back for a winter menua lost dish from the archives of Maharaja Ranjit Singh’s royal kitchen. i don’t have the recipe so this is my take on iti never liked milky seviyaan but seviyaan with ice cream and a tangy fruit compote are a whole other thingso much flavour for a white fish. almost French onion vibes but spicythis dal is soooooo creamy, it’s competing for a spot with my fav dal makhaniyou will not find mooli pakora anywhere else, trust mea classic but perfected for summer with tangy mango and lime by @didisupper

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a month ago

this is a love story about how my darling husband left work early to first find me a couple boxes of alphonso mangoes, and then timed his quest perfectly so he could meet me on my train, and then carried my office bag and two boxes of mangoes on our walk home 😭 spoilt. that’s evening dessert sorted for the next two weeks, thanks @bazsinghphoto 😘 by @didisupper

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12

a month ago

british summer plan: warm tinnies in a park, a meal deal on a bench, a cheeky ice cream while stomping in the park on your lunch break, picky bits while lazing in the parkall lovely and def a part of my british summer plans but also save it for your weekday evenings x👀 counter-offer for your british summer weekends: the anticipation of meeting and eating with strangers, seated in a secluded garden, six courses of punjabi summer food, flowing drinks, nobody moves until the light’s gone DREAMY 🥰next suppers are July 11 and 12, save the date! #londonsupperclub #supperclub #secretsupper #londondining #londonfoodscene by @didisupper

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a month ago

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a month ago

i don’t care about authenticity because when it comes to Punjabi food, i don’t need to. i’m also not interested in my cuisine being perceived as a fixed idea because the food i grew up around was so creative, flexible, place-based. it changed depending on who was cooking, what they felt like doing, what they had access to, and of course, who was eating.this Halwa Eton Mess comes from embracing that way of cooking and feeding people. sooji halwa, meringue, basil and strawberries, sharp blackberry sauce, raisins and pistachios.for me, creating a dish like this is also about authorship. this is my inheritance, and I get to work with it however i want. it’s my right to stretch it, combine it, reframe it, and put it in front of people who might not otherwise come to it.i love showing how much range Punjabi food has. sure, it can be familiar but i’m so much more interested in all the ways it is unfamiliar and even strange! #londonsupperclub #supperclub #punjabifood #indianrecipes #londonfood by @didisupper

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a month ago

One of the oldest desserts in the subcontinent and one version of it (cakes of barley flour fried in ghee and dipped in honey) is documented several thousand years before. The modern, standard version, including in Punjab, is plain flour, deep fried in oil, soaked in chashni (sugar syrup). It’s a heavy, festival dish and SO worth any occasion. For a fluffy, lighter malpua, I mixed plain flour with sooji (semolina), pan-fried with ghee, and skipped the sugar syrup soak altogether. Here it is, topped with roasted peaches, fennel seeds, whipped cream, ground pistachios and drizzled with a cardamom sugar syrup. #londonsupperclub #londonfoodscene #punjabidessert #londonmeetup #supperclub by @didisupper

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2 months ago