This Bengaluru couple made Rs 6 lakh hosting supper clubs. Here’s what that means

The rise of these intimate dining events suggests a growing openness among chefs to explore beyond traditional restaurant models.

In the heart of Bengaluru, an unassuming apartment plays host to one of the city's most unusual dining experiences. Ma La Kitchen Supper Club, run by husband-wife duo Aditya Ramakrishnan and Dongli Zhang, offers a seven-course Sichuan meal served in their home. The ambience is far from what one might expect in a traditional restaurant. Guests sip endless cups of pu-erh tea, listen to Chengdu rap, and hear stories of Chinese mythology directly from the chef, while beautifully plated dishes arrive course by course.

Such experiences are at the centre of a growing trend across India: the rise of supper clubs—intimate, curated dining events hosted in private homes. These gatherings are redefining the way people engage with food, blurring the line between hospitality and storytelling.

The concept of supper clubs dates back to the glamorous days of 1930s Hollywood, born in the aftermath of Prohibition as celebratory spaces for food, drink, and music. Though the trend waned over the decades, it has seen a notable revival in the post-pandemic world. With a renewed desire for meaningful social interactions, diners are increasingly open to sharing meals with strangers around a host's table.

In India, the movement has picked up impressive momentum. In Gurgaon, Archit Agarwal and Natasha Ratti Kapoor launched The LOST Table, a supper club that sold out in just five minutes. Originally conceived as a way to connect with their Instagram audience, the project quickly gained traction and has since attracted the attention of restaurants and commercial brands.

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“We just wanted to create something memorable for people who followed us online,” said Kapoor. “But the response was overwhelming, and it became something much bigger.”

Bengaluru-based Anurag Arora, founder of the Apartment supper club, has observed a similar trajectory. Known for events like ‘Fried Chicken and Flowers,’ Arora said his dinners sell out faster each time.

“People want special experiences,” he explained. “They don’t mind whether it’s at a big restaurant or someone’s kitchen. What matters is the personal touch and the uniqueness.”

This sentiment is echoed by Ramakrishnan and Zhang of Ma La Kitchen. For them, opening a restaurant proved too expensive and logistically challenging. A supper club, on the other hand, made their culinary dream possible. “It gave us the freedom to create the kind of food we love, in an environment that feels like home,” said Ramakrishnan.

In the OMBR Layout of Bengaluru, pastry chef Jenny Clinta has embraced a similar model with Sakare, a weekend-only dessert supper club that she runs from her apartment. Priced at Rs 2,500, Clinta’s five-course dessert menu is an ode to her life and inspirations—blending refined French techniques with nostalgic island memories from her Andaman childhood.

“Each dessert I serve tells a part of my story,” Clinta said. “And guests appreciate that. It’s not just about the food—it’s about the entire experience, the space, and the stories that go with it.”

The rise of these intimate dining events suggests a growing openness among chefs to explore beyond traditional restaurant models. “There’s a noticeable shift,” said Kapoor. “Chefs are experimenting, and diners are more receptive than ever.”