BKC Supper Club – From Rajasthan

About the experience

After a sold-out first edition, BKC’s Supper Club returned on 14th December with a menu that carried the warmth, memory, and soul of Rajasthan. For this edition, Chef Arsh Thakur joined hands with Chef Himanshu Verma of Annabel’s, bringing together two chefs who grew up immersed in the flavours, stories, and family traditions that define Rajasthani cuisine.

Every dish on the menu was tied to a moment — the fiery Laal Maas cooked in homes during special gatherings, the comforting Paneer Gatta Curry, Batti–Churma rooted in village kitchens, Khaman with mango salsa reminiscent of festive counters, and the timeless sweetness of Honeycomb Ghewar, a dessert inseparable from celebration itself.

This supper club was more than a collaboration; it was a homecoming. Two chefs revisited their own histories, two sets of memories came together on one table, and a thoughtfully crafted menu allowed London to experience the Rajasthan they carried within. An evening shaped by nostalgia, heritage, and stories meant to be shared.