Indian Vegan Supper Club

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The Indian Vegan Supper Club was created by two passionate home cooks who love sharing the authentic flavours, stories, and lesser-known regional dishes of India. Through our events, we hope to introduce guests to the incredible diversity of Indian cuisine while creating a warm and welcoming space to connect over good food.
Our brunch is rooted in the belief that plant-based eating can be joyful, nourishing, and deeply flavourful. Indian home cooking has a rich tradition of naturally plant-based dishes, and we love showcasing authentic regional recipes that are rarely found in restaurants.
Every dish is freshly prepared with care using high-quality ingredients. We also cook seasonally and source ingredients thoughtfully.

💚 What Makes This Brunch Special 💚

• Each brunch features a thoughtfully curated menu of freshly prepared items (savoury and sweet), accompaniments, traditional snacks and sweets, and seasonal fruits. We aim to ensure atleast 50% of the menu to be gluten-free. The brunch also includes one beverage of your choice from a selection of 4–5 homemade drinks (hot and cold options).
• For reference, the menu at our event on 24th May was as follows : [GF] Ameri Khaman, [GF] Podi Idly and [GF] coconut chutney, [GF] Poha, Vegan Paneer Paratha, [GF] Green chutney, [GF] Boondi raita, Bombay Sandwich, Khakhra [GF and regular], Pineapple Sheera, [GF] Ragi Kheer, [GF] Sweet Potato Rabdi, [GF] Khajurpak, [GF] Mango coconut laddoo, Fruits (apples, watermelons, strawberries). Beverage options were: Lili Chai no Kadho (Indian Green tea), Masala Chai (Indian tea), Haidar Dudh (Turmeric milk), Raw Mango Panna
• We share dishes that reflect our heritage and everyday Indian home kitchens, highlighting lesser known, regional specialties rarely found in restaurants.
• We cook exclusively with cold-pressed oils, without refined flour, and use traditional sweeteners such as jaggery, raw cane sugar, and dates instead of refined sugar as much possible.
• Our cooking is seasonal, mindful, and rooted in sustainability. Inspired by the the ayurvedic principles of satvic food, we avoid onion, garlic and mushrooms in our cooking.
• The menu is subject to change based on ingredient availability.
• Any surplus from the event is donated to animal welfare charities