NC Supper Clubs had us singing for our supper

1 March 2019

Lisa and myself were honoured to be asked to to attend a gastronomic event organised by NC Supper Clubs. We had been informed food at an NC Supper Club is ‘an exhibition of the potential Indian cuisine can be elevated to, with the ultimate aim of evoking new flavours, emotions and ideas’ but we had never been to a Supper Club and did not know quite what to expect. 

We arrived (slightly fashionably late) to the venue on this occasion, Pappadums Restaurant, situated in a serene Thameside location in Brentford. We were greeted by our gracious host Nesan from NC Supper Club, glasses of prosecco in hand.

NC Supper Clubs was started in 2017 by international entrepreneur, Nesan Thirunesan, and have taken London by storm. Nesan works with celebrity chefs and well-known cookbook authors too who exclusively prepare curated menus for small intimate gathering of guests. Sensational menus and exciting fusions add a unique twist to the food they serve. 

Our chef for this experience, Arup Dasgupta, created truly memorable dishes, which delighted all our senses. Chef Dasgupta is originally from Bokaro Steel City, India, received his hospitality and culinary Masters from Vatel, Nîmes in France, and trained at the renowned Michelin Relais and Chateaux Le Vieux Castillon. Chef Dasgupta has held executive chef positions at the Marriott Bexleyheath Hotel, and executive head chef positions across the City at the Hilton Dartford Bridge, Thistle City Barbican Hotel, The Lalit London and most recently the DoubleTree by Hilton in Westminster.

Our table of 9 ooohed and ahhhed as each delicacy was bought out and Chef Dasgupta gave us a personal tour around each plate including the best way to sample the flavours, where the food was sourced and what equivalent ingredients could be used to make similar at home. 

Amongst the guests were husband and wife team, Raj and Priya from Pappadums Restaurant, Phil and Vikki Harris from the newly refurbished Park Hotel and Restaurant, Becky Chester from Becks Bake, Emma Robbins from Atlantic Spirits, and photographer Charlie Burgio.

Chef Arup Dasgupta

Clockwise from left: Vikki and Phil Harris - The Park Hotel & Restaurant, Lisa Wyborn - Teddington Together, Nesan Thirunesan - Founder & Host, NC Supper Club’s - Nesan Creations , Raj and Priya - Pappadums Restaurant, Emma Robbins - Atlantic Spirits, Becky Chester - Becks Bake and Gemma Rainbird - Teddington Together

We were treated to an amuse bouche of cappuccino of wild mushrooms with royal cumin and truffle oil. This pre-starter was delicious with so much distilled mushroom flavour, served in a pretty glass coffee cup with mini spoon.

I particularly enjoyed the salmon starter, if I had to pick a stand out dish. Made with home cured Loch Duart salmon, the dish was beautifully garnished with bright pea puree, super seeds and jewel like beetroot waffles.

Next came sumptuously soft shoulder of beef, served medium rare with butternut squash puree, asparagus, charred Roscoff onion, khakra and a beef fat crumb. Using beef in Indian food is unusual, however the flavours complemented each other beautifully and it was exciting to sample progressive fusion cuisine. Our final course was a Raspberry Cremeaux, of Chantilly cream served in a hemisphere of dark chocolate with almond thins and carom seed soil.

We thoroughly enjoyed the experience, the great company, fabulous food and the charming atmosphere.

We have no hesitation in recommending NC Supper Clubs for a delightful evening or for your next dinner party / corporate event.

 

Email: nesancreations@gmail.com
Phone: +44 0203 078 9737

Website: ncsupperclubs.com

Written: Gemma Rainbird - Teddington Together Committee Member

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