Some places don’t just feed you, they actually push the reset button for you. Well, the Supperclub Mumbai is one such phenomenon. Known as one of the most talked-about home-dining experiences in Mumbai, this place has earned that spot for itself. It offers an unbelievable combination of delicious food, homely vibes, warm ambiance, and a wonderful host who curates it all for you.
The experience is simply magical, and we at unstumbled were lucky enough to witness it firsthand. We also got to sit down with the woman behind all of it: Chef Raji Gupta. Here’s what our night looked like, plus an excerpt from our chat with the founder and curator herself.
The Supperclub Mumbai: Delectable Food, Homely Vibes & Wonderful Host
The second you walk into the venue, stress leaves, shoulders drop, and the noise of the city fades away. We (my “work colleague” and I) were greeted by Chef Raji Gupta, her warm smile, and a glass of an amazing welcome drink.
After all the guests had arrived, we proceeded to the dining space, which was simple but very impactful as a space. Then the food landed, and it didn’t just fill your plate; it fed our souls! Chef Raji Gupta introduced every single dish with immense pride, confidence, and love.
What’s even more amazing is that we were sitting with strangers, but did not feel so. The table cast its magic, and boom, the awkward introductions turned into laughter and trading stories. That’s the Supperclub magic. We experienced this magic, and what made this experience more special was the fact that they were celebrating their 1st anniversary.
The theme for this dining experience was Karnataka Reimagined, where Chef Raji served us the best of flavors from Karnataka.
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What We Relished At The Supperclub Mumbai: Karnataka Reimagined
Welcome Drink: First Rain
Sepoy & Co Pink Rose Lemonade, Kokum, Bydagi Chilli, Lemon
A drink with zero overpowering flavors, a perfect balance of spicy and sour.
Amuse Bouche: Sacred Morsels
Ghee, Curry Leaf Podi, Rice (Masaru Anna)
Freshly ground curry leaf podi with white rice and ghee poured over it; trust us, it’s a heavenly combination.
First Course: Kosambiri Elevated
Yellow moong, fresh veggies Mavinkai, Bella, Frozen Fet, Vogare
The first course dish might test your control and compel you to skip the other courses. It was light, healthy, crunchy, and undoubtedly delicious.
Second Course: Mangalore On Plate
Kori Rotti, Prawns Gassi, and Prawns Sukka, Neer Dosa
Flavorful prawn curry served with crunchy paper-thin rotti or rice wafers, and prawns sukka served with thick, cotton-soft neer dosa. Both these dishes teleported us to the mud houses of Karnataka.
Third Course: Flavors Of Coast – Karwar
Indian Salmon cooked in coconut milk, Triphala & Kokum, Rice
Here comes the star of the evening! Perfectly spiced curry with fresh Indian Salmon served with hot piping rice. One bite and you will surely fall in love with it.
Fourth Course: Bengaluru Culinary Legend
Green Masala, Chicken, Seeraga Samba Rice, Yogurt
Famously known as Donne Biryani, this one-pot-style dish with vibrant green color offers a nice herby, fresh taste with a tangy undertone.
Sihi: Temple Soul
Coconut milk, sago jaggery, and ghee
The best option to end a proper, heartfelt Karnataka meal is payasam! With perfect consistency, this sweet dish brought a satisfying smile to our faces.
To end this experience in a memorable way, we were given some thoughtful goodies and also a mogra gajra too!
Our Take
The Supperclub Mumbai isn’t just a meal; it is one of the best things to do in the city. From the moment you step in, the vibe wraps around you like home. The food hits that same note: warm, honest, made with heart.
Chef Raji Gupta has stitched the whole experience together so well that you leave with more than just a full stomach. You leave with stories, laughs, and a feeling that sticks long after the last bite.
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Excerpts From Our Conversation With Founder & Curator, Chef Raji Gupta
unstumbled: Take us through your childhood. How did your day look when it came to food?
Chef Raji Gupta: I grew up in a home where food was a way of expressing love. Our mornings started with the aroma of filter coffee and breakfast being prepared from scratch, while evenings were spent around the dining table sharing stories from the day.
Looking back, I realize those simple family meals planted the seed for everything I do today.
unstumbled: What is the very first scent or taste from your childhood kitchen that made you realize food was more than just a meal?
Chef Raji Gupta: The smell of curry leaves and mustard seeds crackling in hot ghee is probably my earliest food memory. It would travel through the house and instantly bring everyone into the kitchen. That aroma taught me that food has the power to evoke memories, emotions, and a sense of belonging.
unstumbled: Was there a specific “hero dish” your family made that you still crave today?
Chef Raji Gupta: Curd rice with homemade pickle will always be my hero dish. It’s simple, comforting, and deeply nostalgic. No matter how many elaborate meals I create or experience, that bowl of curd rice takes me straight back to my childhood dining table.
unstumbled: Which ingredient, food technique, or food dish from Karnataka is a huge blessing to the culinary world, according to you?
Chef Raji Gupta: I would say oggarane, or tempering. It may seem like a small step, but it has the power to completely transform a dish. A few spices, curry leaves, and a touch of fat can create layers of flavor and aroma that define so much of Karnataka’s cuisine.
unstumbled: Take us through your journey of learning the art of culinary.
Chef Raji Gupta: My culinary journey has been a blend of home cooking with family, formal education, travel, and curiosity. I trained at the renowned Ballymaloe Cookery School in Ireland, where I was introduced to the farm-to-table philosophy and the importance of understanding ingredients from their source.
I later studied Thai cuisine under Chef Nooror Somany Steppe at Blue Elephant Cooking School, explored sugar flower artistry with Rosalind Miller, and continued learning through various culinary experiences around the world. Every kitchen, classroom, and culture has contributed to shaping the chef I am today.
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unstumbled: How did your family react to your decision to learn culinary arts?
Chef Raji Gupta: I was fortunate to have a family that encouraged me to follow my passion. They understood that food wasn’t just a hobby for me—it was a language through which I expressed myself. Their faith in my journey gave me the confidence to pursue it wholeheartedly.
unstumbled: During your culinary training, what was the one technique that felt impossible to master at first?
Chef Raji Gupta: Knife skills felt incredibly challenging in the beginning. Watching experienced chefs work with speed and precision was intimidating. Over time, I learned that mastery comes from repetition, patience, and respecting the basics.
unstumbled: Was there any advice given by your mentors that shaped your culinary philosophy?
Chef Raji Gupta: One piece of advice that has stayed with me is, “Let the ingredient speak.” It taught me that great cooking isn’t about adding more; it’s about understanding what to leave untouched and allowing natural flavors to shine.
unstumbled: What made you realize Mumbai needed a Supper Club rather than just another traditional restaurant?
Chef Raji Gupta: I noticed that people were searching for meaningful experiences, not just meals. In a fast-paced city like Mumbai, I wanted to create a space where strangers could slow down, share a table, exchange stories, and connect through food. That desire became the foundation of Supper Club Mumbai.
unstumbled: Hosting a Supper Club is very intimate. How do you curate the vibe?
Chef Raji Gupta: For me, the atmosphere is as important as the menu. I pay attention to every detail—from the music and lighting to the flow of conversation and storytelling behind each dish. The goal is for guests to feel like they’re being welcomed into someone’s home rather than attending a formal dining event.
unstumbled: Beyond the food, what legacy do you hope to leave behind in the Indian culinary world?
Chef Raji Gupta: I hope to leave behind a culture of connection. If my work can inspire people to gather around a table, celebrate regional cuisines, and build meaningful relationships through food, I would consider that my greatest achievement.
unstumbled: If you weren’t a chef today, which other creative field would have captured your heart?
Chef Raji Gupta: I think storytelling or interior design. Both involve creating experiences and evoking emotions, which is very similar to what I do through food. Whether it’s a room, a story, or a meal, the goal is always to make people feel something.
unstumbled: What is a food trend you’re currently obsessed with and one you wish would disappear?
Chef Raji Gupta: I’m deeply inspired by the movement towards seasonal, local, micro-regional, and ingredient-driven cooking. On the other hand, I think food created solely for social media often loses sight of flavor, craftsmanship, and authenticity.
unstumbled: Apart from recipes and flavors, what values have shaped Supper Club Mumbai?
Chef Raji Gupta: Community, generosity, and inclusivity. Supper Club Mumbai was built on the belief that food is a universal language capable of bringing together people from different backgrounds, cultures, and walks of life.
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unstumbled: Which is your go-to comfort dish?
Chef Raji Gupta: It will always be Curd rice and Sambar Rice. It’s humble, familiar, and incredibly comforting. Every spoonful feels like a reminder that sometimes the simplest dishes leave the deepest impression. Because the most delicious dishes are less complicated, simple, and yet personal.
unstumbled: One tip for people who wish to cook seafood?
Chef Raji Gupta: Respect the ingredient and don’t overcomplicate it. Fresh seafood already has a beautiful flavor; your role as a cook is to enhance it, not overpower it. Respect the techniques.
unstumbled: What brings authenticity to your dishes apart from traditional recipes?
Chef Raji Gupta: For me, authenticity comes from understanding the story behind a dish—the people, traditions, ingredients, and memories that shaped it. When you cook with that understanding, authenticity naturally follows.
unstumbled: What is the biggest myth about Karnataka cuisine that you’ve heard?
Chef Raji Gupta: The biggest misconception is that Karnataka cuisine is limited to dosa and idli, and that’s just not Karnataka; it’s for the overall South. In reality, it’s an incredibly diverse culinary landscape with distinct regional influences, ingredients, and techniques that vary from coast to hinterland.
unstumbled: One dish that you have received the most compliments for?
Chef Raji Gupta: My guests often appreciate the way I reinterpret traditional South Indian flavors. I enjoy presenting familiar tastes in new formats while still preserving the soul of the dish.
unstumbled: What is the best compliment you have ever received?
Chef Raji Gupta: This one is a long list, and I love cherishing them all.
There isn’t one single compliment that stands above all the others because the most meaningful compliments are often the ones that come from the heart. The best ones are when people say that the food served here felt like a bridge to their memories, childhood, culture, or sense of home. As a chef, there is no greater reward than that.
unstumbled: Lastly, what advice would you like to give to all our budding chefs out there reading this?
Chef Raji Gupta: Stay curious and never stop learning. Travel when you can, listen to home cooks, respect your ingredients, and remain humble. The best chefs aren’t just great cooks—they are lifelong students of culture, people, and stories.
Details About The Supperclub Mumbai
It is an exclusive, intimate, limited-seating home-dining experience. So if you wish to book your spot here, you can directly send them a direct message on their official Instagram page or text them on WhatsApp: +91 70450 97558. The exact venue is not disclosed until your booking is confirmed.
Summing Up
Founder and Curator Chef Raji Gupta’s The Supperclub Mumbai – Karanataka Reimagined is a beautiful ode to Karanataka’s lost or undiscovered flavors. What adds to the tasty food experience is the lovely ambience, the warmth from strangers, and the humbling hospitality from the host. If you still have not experienced this, you are surely missing out on something really amazing!
