Rajiv is a one-man cooking wonder. Conjuring up a lavish banquet of six-courses for ten people, the artistic combination of flavours and the attention to detail in his dishes was impressive. Each dish was served with a skilfully matched accompaniment, whether it be coriander chutney heaped on the lamb and lentil patty or the sesame brittle sprinkled over a lychee-based desert, the pairings were spot on.
With Indian influences, the Nepalese dishes we were served were fiery, bold and distinctive. Open-flame roasted aubergine and a paneer cheese and capsicum salad accompanied the main dishes of mutton in a cashew nut sauce and a chicken and mushroom curry. The food was absolutely flawless. It was both bountiful and delicious. It is evident cooking is a natural art form for Rajiv, effortlessly pulling 6 generous courses out from his modest east London kitchen. The quality never wavered and the detail was consistent.
The hospitality was so warm, you felt like you’d just stepped into an old friends home, which is what a Supper Club should achieve and what most strive to but rarely accomplish quite so well. Rajiv’s calm and friendly manner created a relaxed but jovial atmosphere. The wine and the conversation flowed freely and strangers became new friends.
The next event is coming up soon and you can book now to secure your place. This exciting event, on 27th September, combines Rajiv’s wonderful Nepalese cooking with an evening of cocktail making with the renowned mixologist David Hamilton Boyd from Organic Spirit. You will be served a four-course meal whilst mixing cocktails in-between courses. Each cocktail has been skilfully created to match the dishes Rajiv will be serving, with light fresh and fruity flavours. This rare opportunity is not to be missed, an evening learning from the master of mixology whilst enjoying a unique, delicious dinner.
Click here to learn more about the event and book tickets