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Didi

@didisupper

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4.3K

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Punjabi flavours rooted & reimagined
Featured in Vogue India and BBC Radio
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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 park

all 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

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a month ago

for years i waited for some signal that i was allowed. the right qualification, the right amount of experience, someone with authority telling me i was ready to do the thing i wanted to do. waiting for people i looked up to or liked to validate me.

i wish someone had told me from the start that the signal needs to come from me but i got there eventually. i built my supper club without anyone’s permission. no culinary school, no restaurant background, no investor, no co-sign. just a belief that i could cook the food i grew up with and at a standard i was proud of, alongside a willingness to find out if i was right.

the permission you’re waiting for is the permission you give yourself. nobody was ever going to hand it to me, and the moment i stopped looking outside of myself, my vision started becoming real, mistake by mistake, month by month.

if you’ve been waiting for someone to tell you you’re allowed to start, you don’t need that.

save this for the day you forget, and tell me the thing you’ve been waiting for permission to do 🫶🏽

#supperclub #womeninbusiness #sidehustle #smallbusiness #

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2 months 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

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2 months ago

Kaale chole (black chickpeas) are widely used in Punjabi homes (and India is the largest producer but i learned recently that Italy grows and loves them too?! My two fav cuisines 😭). You might see this and be fooled into thinking it’s like ‘any other curry’ but I think this one is easy to get wrong / can end up tasting just like salty water with al dente peas.

I’d normally recommend you steer clear of the canned version in the Asian food aisle at Sainsbury and Tesco but fine if you need to start there to see what I mean x

There are a few tricks to this one, including mashing the chole to add body to the curry. I personally also love using double the amount of onions, blitzed to liquid. Black chickpeas need more work than white chickpeas to absorb flavour but have a nicer, nuttier natural taste and a great payoff if you’re willing to put in the extra time. At its best, kaale chole as a dish has a thick curry with a deep, almost meaty flavour.

I also love eating these in chaat - no curry required but still recommend same amount of onions tehe ☺️ I’ll post a recipe another time!

#londonsupperclub #cookwithme #londonpopup #foodevent #supperclublondon

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6 months ago

A year of firsts including my first voice over on the last day of this MAD year!!!!

In 2025, I committed to my supper club, without a clue what that commitment would return. I chose my heritage and opened my home to strangers month after month, and we sold out instantly every single time. A stranger (now a friend 🥲) told the most beautiful story about Didi Supper that travelled far beyond my little corner of London and the internet, and my small, personal project grew into something people are talking about and waiting for. I feel so incredibly lucky 😭

I’m only at the beginning of where I hope to take Didi Supper, and I’ve made enough mistakes along the way for the nerves and self-doubt to be the first feelings at each new step. But there’s more self-belief and commitment than I knew I was capable of.

We’re bringing Punjabi food to more people, palates, places in 2026, let’s goooo

Cheers to 2025 (😭🫶🏽) and all the many many people who have opened their hearts to Didi Supper (more on that to come). THANK YOU, MY CUTIES

#buildingalegacy #supperclub #2025recap

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7 months ago

from the August menu: stuffed, baked parwal (pointed gourd) on sweet potato mash, topped with toasted breadcrumbs, drizzled with a sweet and spicy orange sauce, and finished with olive oil and lime

#punjabifood #londonsupperclub #londonpopup

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7 months ago

Taking stock of the year with all the tables I’ve set. These weren’t the plans I had for 2025 but I put so much energy into hosting, feeding, connecting with new people and my culture, and I’m still surprised by how much more I have to give. Month after month, I kept thinking I’d reached the edge of my capacity or my creativity. At almost every supper, when guests asked “when’s the next one?”, I’d say something vague about taking a break, and then find myself writing a new menu or creating a recipe. It was hard, sure, sometimes inconvenient, but always fulfilling.

That decision to keep going has shaped my year more than anything else. On my birthday this week, Didi Supper was top of the list of things I feel so proud to have pursued. We (read: ambitious young women / brown women reaching childbearing age lol) are constantly told to enjoy ourselves ‘while we can’. Our dreams are trivialised or there’s an expiration date imposed on what we can achieve and how. But I’m not planning to scale back or settle as I get older. This is your reminder to start the thing, back yourself and be consistent. I promise that will be enough ❤️

#2025recap #supperclub #womenofcolorentrepreneurs

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7 months ago

PICTURED: aloo prontha with home made chutney and makhan 🥵

I’ve been very quiet on here and while I’ve been cooking, hosting, making plans for 2026, I’m also struggling to juggle a full time job with a passion that requires so much time and presence (cry me a river, I know). Truthfully, I just want to be offline. It’s why I started opening my home to strangers for brunch every month a couple years ago, and why I love having you over for Punjabi suppers. But the irony is not lost on me that the thing I created to foster in person connections and conversation has started to demand more time online. In the last few months, I’ve hosted four suppers, created new recipes, met even more wonderful people. I’ve relished those nights even if they didn’t make it on to your feed.

(At the cost of my follower count lol…) I’ve tried to preserve my sense of self by rejecting what the algorithm requires and posting only when I really want to. But obvs growth requires visibility especially if more of you are going to trust me enough to show up at my house tehe. So here’s your reminder that I’m still here and I promise to post more because I love engaging with this community 😭

I’m also not some dinosaur that can’t recognise what’s happening to creatives and creative industries all around because everyone now has to be a marketer in addition to being an artist, a writer, a chef etc etc

So a more important reminder: there are many many chefs and restaurants who are not playing the social media game but are no less deserving of your support (not least during the holiday period). Please support them ❤️

#londonfoodscene #londonfoodies #supperclub

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7 months ago

London is full of nights out that look fun but leave you longing. Loud restaurants with cool design but bland food, bars where you need to shout over the music, events where you scan the room, exchange Instagram handles but never really connect.

Even though most of the people who come to Didi Supper have never met before, the room fills with the kind of energy you usually only get at a friend’s kitchen table. The food is inherently Punjabi, generous, sometimes surprising, always delicious. You’ll always feel welcomed and leave with friends, feeling part of a community.

Next suppers are 3 and 4 October x

#supperclublondon #londonfoodspots #londoneventplanner

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10 months ago

Here’s a clip from one at the beginning of the year. Guests walked in as strangers, shyly scanned the room, and within an hour they were leaning across the table, swapping numbers, laughing. Between bites of this stuffed kali mirch paneer, they shared travel stories, swapped book recommendations, asked me about my playlist. People paused mid-conversation to take in the details of my table setting, the romantic colour scheme making a London evening in the dead of winter feel like a getaway.

That’s the magic of a supper club: you don’t just come for the food (but I’ll never tire of reminding you that Didi Supper is worth coming to just for the food hehe), you come for the possibility of what can happen when you sit down at a table with someone new.

#londonsupperclub #popuplondon #supperclub #supperlondon #londonfoodscene

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a year ago

If you’ve been following the news, you’ll know there are floods in Punjab. Our “land of five rivers” used to be the most naturally fertile, abundant, prosperous land. Partition saw this land cut in half, its rivers diverted and divided, our people scattered. Then decades of exploitative policymaking meant the land started to dry up, triggering irreparable ecological damage, turning Punjab’s farmers into activists. Self determination became a dirty word, and an abundant land, written about for centuries, is now stuck in a devastating cycle of droughts and floods. There’s only so much I can say in a caption but if you follow me or have been to my supper clubs, I hope you’ll take the time to read more on this.

So when I claim I’m from the land of five rivers, I’m responsible for sharing with you what this means. Where the food comes from and what it costs. Who is paying the price. The recipes come alive only with a deep recognition that our food holds a history of resilience and faces a precarious future.

#punjabifood

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a year ago

One of the most beautiful ways to learn about, honour and reclaim my culture and identity is experimenting with the flavours and ingredients I’ve grown up with, and finding new ways to show them love.

Shalgam (Turnip) is a lesser loved but common vegetable in Punjab. It’s usually turned into a sabji or bhartha but I wanted to find a completely new way of eating this delicious, slightly bitter versatile and delicate root veg so here it is in all its chaat-flavoured glory 💕

I have two seats open for my supper club this Friday (22nd) if you want a bite of more like this 😌

#punjabirecipes #londonsupperclubs #thirdculturefood #radicalhospitality #homesalon #privatedining

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a year ago