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Hindustan Times
16-06-2025
- Entertainment
- Hindustan Times
Supper clubs take over: The private dining trend you need to try
Long before 'DM for location' was a thing, an underground dining movement was already simmering in kitchens worldwide. Part pop-up, part dinner party, supper clubs are turning dining into something more intimate, experimental, and oh-so-inviting. Now, it's reached a boil in India. In case you're wondering, no, they're not available on delivery apps. According to The Godrej Food Trends Report 2025, vibrant food communities — think supper clubs or cookbook clubs — will continue to flourish this year as people seek to build meaningful connections over food. Add to that a love for dining and hosting, and that explains why the founders of these clubs often bring their pop-ups to different cities, often experimenting with the regional cuisine while they're there. Supper clubs are certainly not a new concept, and have been around since at least the 20th century. This coincided with a rise of speakeasies as well as private or secret gatherings where people could dine, drink, and dance — something that became widespread during the American Prohibition. Since then, supper club culture has evolved into experiential dining that is often invite-only, with limited seating, globally. As for India, it gained traction in culinary culture around the early 2010s, when chefs and home cooks began experimenting with hosting in their private spaces. Run by Samiksha Chaudhary and her friend, chef Taarini Gupta, Seré Supper Club began in Chandigarh and Gurugram last year. 'We host a session every 30-45 days; it takes us about three to four weeks to plan. We seat six people at my place in Gurugram and 8-10 people at Taarini's in Chandigarh,' says Samiksha. Often set up as a game or trivia night followed by dinner, their sessions are meant to foster a warm environment. Bookings can be made through Seré's Instagram, with tickets priced between ₹2,500 and ₹3,500 per person for this dining experience. Toonika Guha's passion for food and feeding people prompted her to start Gurugram-based Toontooni's Table earlier this year. 'I host at least one session a month, serving Bengali food, she tells us, adding, 'More and more people are seeking unique food and community. One of our events was once held at a farm. One guest loved it so much that she and her dog are regulars now.' Each session is ticketed, and reservations are on a first-come basis through social media. Prices range from ₹1,500 - ₹2,500. 'I like intimate gatherings where you can talk about the food,' shares Shruti Chadha, who founded Zahvi in 2023. Based in Mumbai, this supper club hosts six to eight guests per session with a Korean spread featuring stew, rice, meats, noodles, and dessert. What began as a once-a-month affair has grown into four sessions a month across Bandra and Andheri. During the meal, Shruti shares stories about her travels to Korea and the inspiration behind each dish on the menu. Reservations can be made by contacting Zahvi on Instagram, after which visitors get a booking link. Open to everyone, each session costs ₹3,200 per person. Sisters Prachi and Saloni Gupta started their Sichuan-focused supper club, House of Málà, two years ago. They now host four community dinners a week at their home in Khar, Mumbai. 'Our menu is a love letter to vegetarian Sichuan cuisine, unapologetically bold, soulfully layered with má (numbing) and là (spicy), and deeply rooted in tradition. We curate a five to six-course menu, which we run for six to eight months,' shares Prachi. Each table seats 12 to 14 guests, with individual spots priced at ₹3,250 for a five-course meal that includes mocktails, tea, and a dice game. Reservations are taken via Instagram. Run by Aditya Ramakrishnan, Ma La Kitchen in Bengaluru began in 2022 a series of casual dinners with his chef friends. It now hosts thrice-weekly sessions, seating 14 guests at a time. 'We specialise in Sichuan food and serve a seven-course tasting menu. The main venue is our home, and we've organised over 100 dinners in two years,' he shares. Highlights on the menu include Chinese steamed eggs, pork rib rice noodles, and Sichuan beer duck. Ma La Kitchen shares a session calendar in advance on Instagram, giving guests ample time to book. Each session costs ₹4,200 per person.
Scotsman
10-06-2025
- Business
- Scotsman
Newest distillery in smallest Scottish whisky region celebrates 'dream to reality' moment
Dal Riata, one of the newly planned distilleries in Campbeltown, has reached a milestone as it has been granted building warrants. This means that the building works can begin on the site on Kinloch Road overlooking Campbeltown Loch. Planning permission for the distillery was granted in 2023 but it has taken almost two years to get to the stage of being able to get 'shovels in the ground.' The directors behind this new distillery - one of three set to open in Scotland's smallest whisky region - are Iain Croucher, Ronnie Grant & David Stirk. The idea for Dal Riata came about when Ronnie and Iain were walking past what was Kinloch distillery in 2021. Having wanted to build a distillery in Campbeltown, they jumped at the chance to buy land near this former site. Ronnie Grant said: 'Whilst planning permission was subsequently granted in 2023, obtaining building warrants is like maturing a fine malt and takes a wee while longer. 'But as we all know, good things are worth waiting for and on 5th June 2025, Argyll & Bute Council gave their approval for shovels to go into the ground. The Dál Riata Distillery will no longer be a dream; it will be reality! 'There is no better whisky town in Scotland than Campbeltown. We are getting to add to the wee toon's rich distilling history with the creation of our own distillery Dál Riata' Iain Croucher, owner of three-time winning Independent Scotch Whisky Bottler of the Year brand North Star Spirits is equally enthusiastic about the area. He said: 'Campbeltown is magnificent in just about every way, I holiday here twice a year with my wife and kids. Just so happens it's also my favourite Scotch Whisky region' The name Dál Riata is derived from the ancient kingdom that existed on the Western coast of Scotland and Northeast Ireland between the 6th and 9th Centuries. The Dál Raita Distillery will not be a modest operation. With a planned capacity of 850,000 litres of pure alcohol per year it will also be accompanied by a bottling company and extensive warehousing. It will also bring employment to an area that is starting to see a whisky renaissance. With planning permission and building warrant approval now granted, work on the site is scheduled to commence before the end of the year and another chapter of Campbelltown's remarkable whisky story will start to be written. Known in the 19th Century as the "Whisky Metropolis", Campbeltown once had over 30 distilleries, thanks to its natural harbour, nearby access to coal and proximity to Glasgow's blending houses. However, by the 1920s, Campbeltown's whisky industry declined due to American Prohibition changing consumer tastes, and economic downturns caused by The Great War. Many distilleries closed, leaving only two survivors in the 1930s.
Scotsman
10-06-2025
- Business
- Scotsman
Newest distillery in smallest Scottish whisky region celebrates 'dream to reality' moment
Dal Riata, one of the newly planned distilleries in Campbeltown, has reached a milestone as it has been granted building warrants. This means that the building works can begin on the site on Kinloch Road overlooking Campbeltown Loch. Planning permission for the distillery was granted in 2023 but it has taken almost two years to get to the stage of being able to get 'shovels in the ground.' The directors behind this new distillery - one of three set to open in Scotland's smallest whisky region - are Iain Croucher, Ronnie Grant & David Stirk. The idea for Dal Riata came about when Ronnie and Iain were walking past what was Kinloch distillery in 2021. Having wanted to build a distillery in Campbeltown, they jumped at the chance to buy land near this former site. Ronnie Grant said: 'Whilst planning permission was subsequently granted in 2023, obtaining building warrants is like maturing a fine malt and takes a wee while longer. 'But as we all know, good things are worth waiting for and on 5th June 2025, Argyll & Bute Council gave their approval for shovels to go into the ground. The Dál Riata Distillery will no longer be a dream; it will be reality! 'There is no better whisky town in Scotland than Campbeltown. We are getting to add to the wee toon's rich distilling history with the creation of our own distillery Dál Riata' Iain Croucher, owner of three-time winning Independent Scotch Whisky Bottler of the Year brand North Star Spirits is equally enthusiastic about the area. He said: 'Campbeltown is magnificent in just about every way, I holiday here twice a year with my wife and kids. Just so happens it's also my favourite Scotch Whisky region' The name Dál Riata is derived from the ancient kingdom that existed on the Western coast of Scotland and Northeast Ireland between the 6th and 9th Centuries. The Dál Raita Distillery will not be a modest operation. With a planned capacity of 850,000 litres of pure alcohol per year it will also be accompanied by a bottling company and extensive warehousing. It will also bring employment to an area that is starting to see a whisky renaissance. With planning permission and building warrant approval now granted, work on the site is scheduled to commence before the end of the year and another chapter of Campbelltown's remarkable whisky story will start to be written. Known in the 19th Century as the "Whisky Metropolis", Campbeltown once had over 30 distilleries, thanks to its natural harbour, nearby access to coal and proximity to Glasgow's blending houses. However, by the 1920s, Campbeltown's whisky industry declined due to American Prohibition changing consumer tastes, and economic downturns caused by The Great War. Many distilleries closed, leaving only two survivors in the 1930s.
