Rs 2,500 to eat in a stranger's apartment? With no big investment, hosts are earning lakhs with new dining trend
From Home Kitchens to Gourmet Destinations
At the heart of this movement is Bengaluru's Ma La Kitchen Supper Club, run by Aditya Ramakrishnan and Dongli Zhang. Inside their modest apartment, they serve a seven-course Sichuan meal, complete with pu-erh tea, Chengdu rap, and stories rooted in Chinese mythology. The setting is far removed from a traditional restaurant, but that's exactly what makes it special.
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The duo chose this model after realising that launching a full-fledged restaurant was too costly and complicated. Hosting in their own home gave them the creative freedom to design an experience on their terms. Over time, their supper club has become a profitable venture, reportedly bringing in up to Rs 6 lakh per month.
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A Revival of Social Dining
Supper clubs have historical roots, tracing back to 1930s Hollywood, where they once served as lively venues for food and music post-Prohibition. Though they faded over the years, the concept has resurfaced in the post-pandemic era, as people increasingly seek out deeper, more meaningful interactions. Sharing a meal in a stranger's home now feels more inviting than ever.
Archit Agarwal and Natasha Ratti Kapoor, a couple from Gurgaon, tapped into this appetite for connection with The LOST Table. What began as an Instagram-based initiative to engage their followers soon transformed into a popular supper club, with events selling out in minutes. Kapoor shared that the overwhelming response encouraged them to pursue it more seriously, drawing interest even from commercial brands.
Unique Experiences Over Fancy Setups
In Bengaluru, Anurag Arora's supper club, Apartment, has built a reputation for its creatively themed meals like 'Fried Chicken and Flowers'. According to Arora, the success of such events lies in the experience itself. He noted that diners aren't focused on location or luxury—they're drawn to the individuality and warmth of a home-cooked, well-crafted gathering.
The model has also appealed to culinary professionals looking to showcase their craft in new ways. Pastry chef Jenny Clinta, based in Bengaluru's OMBR Layout, runs Sakare, a weekend-only dessert supper club from her apartment. For Rs 2,500, guests enjoy a five-course dessert tasting inspired by her Andaman upbringing and training in French techniques. Clinta believes the intimate setting enhances the emotional connection her guests feel with the food.
Low Investment, High Return
For aspiring chefs or food enthusiasts, the supper club model presents a promising alternative to the high-risk restaurant industry. The primary investment is time, creativity, and culinary skill. As Natasha Kapoor noted, more chefs are showing willingness to explore this route, driven by growing demand for distinctive and immersive dining moments.
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