What to Expect at a Supper Club

experienceanvaya

Jul 30

3 min read

Quick Answer

A supper club is a reservation-based dining experience where a small group of guests come together for one thoughtfully prepared meal, often around a shared table. Unlike a restaurant, the experience is built around a single menu rather than individual orders. At anvaya, I host intimate Karnataka-inspired vegetarian dinners for eight guests, with a seasonal menu rooted in the family kitchens I grew up in.

Curious about supper clubs? Learn what to expect at Anvaya, a reservation-only Karnataka-style vegetarian dining experience in Thane, where eight guests gather around one shared table.

If you're reading this, there's a good chance you're curious about supper clubs.

The idea isn't new, but it isn't something many of us in India have grown up with either. Restaurants & Cafés are familiar. A supper club sits somewhere in between - it borrows the warmth of being invited into someone's home while offering the thoughtfulness of a carefully planned meal.

That's what drew me to the format. Not because it felt exclusive. Because it felt personal.

One table instead of many

At a restaurant, every table has its own order, its own timing and its own experience.

A supper club is different. Everyone gathers around one table and shares the same meal.

There's something reassuring about that. Nobody is comparing dishes or wondering if they ordered the right thing. Everyone experiences the evening together, course by course.

At anvaya, I host up to eight guests at a time. It's a number that allows me to cook with the attention & care that is required for a clean, nourishing, slow-cooked meal.

The menu begins with the ingredients

One of the biggest differences you'll notice is that there isn't a fixed menu. I don't decide the menu months in advance. I begin with what's in season. The vegetables I bring home, the ingredients that are tasting their best, and the recipes that suit them naturally shape the meal.

You don't need to know the cuisine

One of my favourite parts of hosting is watching someone discover a dish for the first time. You don't need to know Karnataka food before you arrive. You don't need to know how to pronounce every dish.

Curiosity is enough. The rest is my responsibility.

Is every supper club the same?

Not at all! Every host brings something different to the table. Some focus on experimental cuisine. Some celebrate regional traditions. Some invite chefs from around the world.

Anvaya is my interpretation of a supper club. It's shaped by the way I grew up eating in Bangalore, by festive traditions, and with a belief that good cooking begins with paying attention - to the season, to the ingredients and to the people you're cooking for.

At a Glance

What is it?	A reservation-based shared dining experience
Who hosts Anvaya?	Apoorva Prakash
Cuisine	Kannada Brahmin festive food - (Karnataka)
Location	Thane, Maharashtra
Guests	Up to 8
Menu	Seasonal tasting menu
Reservations	Required in advance

Frequently Asked Questions

Is a supper club the same as a restaurant?
No. Restaurants usually offer a fixed menu with individual orders. A supper club is centred around one thoughtfully prepared meal shared by a small group of guests.
Why does Anvaya have a seasonal menu?
I build every menu around ingredients that are at their best that week. The season shapes the meal more than a calendar does.

Can I attend if I don't know Karnataka cuisine?
Absolutely. Anvaya is designed for both people who grew up with these flavours and those discovering them for the first time.
Can I come by myself?
Yes. Some guests come alone, others come with family or friends. Everyone shares the same table.

How do I reserve a seat?
Reservations are made in advance. Whatsapp - 7406319391 for reservations.

About Anvaya

Anvaya is a reservation-only Karnataka-style vegetarian dining experience in Thane, Maharashtra. Inspired by the spirit of a supper club, I host eight guests around one shared table for a seasonal tasting menu rooted in the family kitchens I grew up in.

Every meal is prepared by me using handpicked vegetables, homemade spice blends and traditional techniques that have been shaped by years of watching, cooking and learning in the kitchen. The menu changes with the season, but the intention remains the same: to cook thoughtfully and welcome people to the table.