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Supper Club Mumbai hosted ‘South Side Supper’ on July 15, bringing together 30 guests for an intimate dining experience centred on South Indian culinary traditions. The evening opened with live traditional music, followed by Chef Rajshri Gupta introducing the inspiration behind the menu, highlighting its regional influences, ingredients and home-style cooking techniques.

Guests were served a traditional banana leaf meal featuring dishes such as Patrode, Mavinakayi Uppinkayi, Raw Jackfruit Sukkah, Beans Palya, Koli Saaru and Akki Roti, ending with Dal Payasam for dessert. Chef Rajshri Gupta, founder of Supper Club Mumbai, said, “South Side Supper’ was an attempt to bring the essence of South Indian home-style cooking to Mumbai in its most authentic form. From the way the food is served to the ingredients we use, every detail is rooted in tradition and nostalgia.” She added, "I am from Karnataka so the menu comprised many dishes from the state. The cuisine in Karnataka has interesting spices, masala and peanuts roasted and then added to the dish." The first thing that the team started serving was salt and Rajshri said, "We always serve salt first because many guests sometimes want more salt and if they like they can add to their dish. It took me just a few hours to conceptualise the entire cuisine because this is something that I have grown up with. We also love adding jaggery to our food and the brinjal sabji which had peanuts and different spices also has jaggery in it."

Srishti Shah, a doctor, who was sampling the cuisine shared, "I loved the rice, which had ghee and South Indian dry chutney added to it and even the masala rice in the end which again had roasted spices. The dal payasam was also worth the trip to this event."

The evening combined regional cuisine, traditional dining customs and cultural elements to offer guests a taste of South India's food heritage.