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Priya

@priya.ashra

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📺Indian Matchmaking S3 @netflix
🍽️Feeder & Supper Club Host @tikutiku_ldn
📍LDN

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Single peeps, this one’s for you 👀

I know you’re done with dating apps. So I’m hosting a singles supper club, with a twist.

It’s a Double Date Supper Club. Bring along someone of the opposite sex that you genuinely vouch for. Good eggs only 🥚

Think dinner party at a friend’s house — except that friend is meee. Expect a welcome drink, a 4 course meal, and everyone moves seats between courses so you can work the room.

Interested? We’re planning our first evening for later this summer. Let’s get a community going

P.s — No plus one? No problem. Fill in the form anyway, it helps with future planning 🙏

DM me ‘INTERESTED’ and I’ll send you the link

💕💕

#supperclub #community #datingevent taken in London, United Kingdom by @priya.ashra

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31

a month ago

Acts of service has always been my love language. I dreamed of owning a restaurant, but life got messy, so I started small.

While still working full-time as a clinical pharmacist (which I still do!), I dipped into private cheffing, events, and even opened a vegan modern Indian stall at Brick Lane which was the birth of @tikutiku_ldn. I had no roadmap, just curiosity, creativity and took baby steps that kept me moving forward. A super supportive and helpful family played a huge part, too ♥️

And now? I’ve found my rhythm in hosting supper clubs. Grateful for every one that brought me here. ✨

#supperclub #divorce #supperclublondon taken in London, United Kingdom by @priya.ashra

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8 months ago

📣 Indian Matchmaking season 3 is now live!

I’ve just binged it and been through all the emotions. This process has brought about a huge amount of growth, self reflection and importantly, been a whole load of FUN 💕 I hope you guys enjoy it!

Stream all episodes now on @netflix

#indianmatchmaking #netflix #simataparia #matchmaking by @priya.ashra

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65

3 years ago

Meet Ferrero Rocher’s desi cousin 🍫🌿

Leftover ganache from my viral (301k view and counting!) supper club dessert, rolled into truffles and coated in walnut & curry leaf. Zero waste ALWAYS!

Next supper club date: Friday 21st August. DM me ‘Seat’ if you want in 💕

#supperclub #zerowaste #chocolateganache taken in London, United Kingdom by @priya.ashra

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a day ago

10 single strangers. One table. Five courses. Finally served my viral dessert (299k views and counting!)

Swipe through for full menu 👉🏽

A big thank you to @littlegiantwines for keeping the wine flowing and @barfootsuk for the freshest corn in town

Next event: Friday 21st August. DM me ‘seat’ to reserve your spots. Nearly half sold!

#supperclub #londonfoodie taken in North London by @priya.ashra

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4 days ago

I turned my home into a singles dinner party and honestly..I think we’re onto something 💕

Numbers were exchanged 👀

We’re bringing IRL dating back - one dinner table at a time

Next date: Friday 21st August

DM me ‘SEAT’ if you want in

#supperclublondon #datingevents #dinnerparty taken in North London by @priya.ashra

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6 days ago

Not convinced that curry leaves belong in Dessert? This one will change your mind!

Dark Chocolate & Curry Leaf Crème Brûlée 🍃🍫

Recipe

Makes: 3 ramekins

Ingredients
50 g 70% dark chocolate
15–20 fresh curry leaves (preferably left on the stem) 3 egg yolks
50 g granulated sugar
120 mL double cream, at room temperature
Extra granulated sugar, for brûléeing

Method

1) Preheat the oven to 150°C (300°F)

2)Gently melt the dark chocolate with the curry leaves, allowing the leaves to infuse their aroma into the chocolate. Once melted, remove and discard the leaves. (Alternatively, dry the curry leaves, grind them into a fine powder, and whisk the powder directly into the mixture)

3) In a bowl, whisk together the egg yolks and sugar until well combined

4) Gradually whisk in the melted chocolate, followed by the room-temperature cream, until smooth

5) Divide the mixture evenly between three 4 oz (120 mL) ramekins.

6) Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins (a bain-marie).

7)Bake for 20–25 minutes, or until the edges are set but the centre still has a slight jiggle.

8) Remove the ramekins from the water bath, cover with plastic wrap, and chill for at least 4 hours, or until fully set.

9) Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Caramelise with a kitchen torch until deep golden and crisp. Let the sugar harden for 1–2 minutes, then serve and enjoy 💕 taken in London, United Kingdom by @priya.ashra

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11

11 days ago

I’m on a mission to convince you curry leaves belong in desserts 🌿

Salted caramel curry leaf popcorn 🍿 Citrusy, fragrant, sweet, salty, and just a little bit unexpected. The secret is frying and blitzing the curry leaves before they go into the caramel. The colour of that caramel 💚😍

Recipe below. More curry leaf desserts coming — watch this space.

Ingredients (Serves 2)

50 g popcorn kernels
20 fresh curry leaves
30 g unsalted butter
40g caster sugar
Squeeze of golden syrup (optional)
30 ml double cream
A generous pinch of flaky sea salt
15 ml neutral oil (e.g. sunflower)

Steps

1. Melt a table spoon of oil in a small saucepan over medium-low heat. Add 20 fresh curry leaves and let them sizzle gently for 3–4 minutes until fragrant and slightly crisp. Remove the curry leaves with a slotted spoon and set a few aside for garnish

2. Using a food processor, blitz the curry leaves and leave aside

3. Heat 15 ml neutral oil (e.g. sunflower) in a large, lidded pot over medium-high heat. Add 50 g popcorn kernels, cover, and cook, shaking the pot occasionally, until the popping slows to a few seconds between pops. Tip into a very large bowl and remove any unpopped kernels.

4. Melt the butter on a pan and add the caster sugar, golden syrup and blitzed curry leaves over medium heat, stirring until the sugar dissolves. Remove from heat and carefully stir in 30 ml double cream. Add flaky sea salt and stir to combine. That colour 😍

5. Immediately pour over the popcorn and toss well with two spatulas or with hands using gloves

6. Spread the coated popcorn in an even layer on a lined baking trays. Bake at 140°C fan for 20 minutes, tossing once halfway through, until the caramel is set and glossy.

7. Remove from the oven and scatter the reserved fried curry leaves over the top. Leave to cool completely on the trays — the caramel will crisp up as it cools. Break into clusters and serve. taken in London, United Kingdom by @priya.ashra

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15

a month ago

You’ve heard of supper clubs. But what actually is it? Here’s a short story to set the scene ✨

Link in bio

#supperclub #supperclublondon #community taken in London, United Kingdom by @priya.ashra

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2 months ago

Curry leaves in chocolate sounds wrong. I know. But trust me, it works 🤝 🍃🍫

Dark chocolate ganache infused with a hint of curry leaf. Topped with honey kashmiri corn flakes with a sprinkle of flaky sea salt for balance. Test kitchen win!

#chocolatedessert #supperclublondon #curryleaves #supperclub #foodreels taken in North London by @priya.ashra

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112

2 months ago

Here’s my food story so far 👩🏽‍🍳

A journey that was anything but linear, built on pivots, hard lessons and following whatever gave me that ridiculous cheesy grin 😁

What’s your pivot story?

#supperclub #pivot #northlondonsupperclub taken in London, United Kingdom by @priya.ashra

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2 months ago

Behind every successful supper club is a whole lot of prep and a whole lot of love 💕

It starts 5 days before. Dad squeezing dining chairs into the boot of his car. Mum grinding fresh garlic and ginger so future-me has one less thing to worry about. Late nights making crème brûlée. The quiet ritual of roasting and grinding dried Kashmiri chilli until I’m completely in the zone.

This is the part no one sees and honestly, it’s my favourite part and love being in a flow state 🌊

📅 Next supper club: Friday 22nd May
💌 DM to book your seat

#supperclub #londonfoodies taken in North London by @priya.ashra

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3 months ago